CN107307308A - 一种羊肉串及其制备方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- 239000000843 powder Substances 0.000 claims abstract description 18
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- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种羊肉串，由以下重量份原料制成：羊肉100‑150份、洋葱40‑60份、鸡蛋清8‑15份、孜然粉3‑5份、孜然粒6‑9份、辣椒面3‑5份、食用盐1‑2份、食用油6‑9份、白胡椒粉1‑2份、生姜2‑5份。本发明羊肉串的制备方法包括：羊肉预处理、去膻味、腌制、穿串、烤制。采用本发明的制备方法能有效地去除羊肉的膻味、腥味，制备出的羊肉串鲜嫩适口、营养丰富。
Description
技术领域
本发明属于食品及其工艺技术领域，尤其是涉及一种羊肉串及其制备方法。
背景技术
羊是纯食草动物，所以羊肉较牛肉的肉质要细嫩，容易消化，高蛋白、低脂肪、含磷脂多，较猪肉和牛肉的脂肪含量都要少，胆固醇含量少，是冬季防寒温补的美味之一，可收到进补和防寒的双重效果。而羊肉串是近几年来流行很广的大众饮食，在各街头夜市、烧烤摊和烧烤店均很常见，它是将羊肉腌制，再进行烤制而成，根据各个地方人们的口味来进行配料，很多人不喜欢羊肉的膻味腥味，所以为满足人们的需求，急需一种羊肉串，在没有膻味腥味的同时，保留了羊肉的风味。
发明内容
为克服上述缺陷，本发明的目的是提供一种羊肉串及其制备方法，有效地去除羊肉的膻味腥味，使制得的羊肉串鲜嫩适口、营养丰富。
一种羊肉串，由以下重量份原料制成：
羊肉100-150份、洋葱40-60份、鸡蛋清8-15份、孜然粉3-5份、孜然粒6-9份、辣椒面3-5份、食用盐1-2份、食用油6-9份、白胡椒粉1-2份、生姜2-5份。
为保证羊肉串的和口感，所述羊肉为羊后腿肉。
以上所述的羊肉串的制备方法，包括以下步骤：
（1）羊肉预处理：将羊肉切除筋腱、血管、淋巴、筋膜及软骨，切成30-50mm见方的块状，漂洗沥干备用；
（2）去膻味：将洋葱切成小块，放入羊肉粒中，再加入蛋清，搅拌均匀，静置60-90min；
（3）腌制：将生姜切片，加入步骤（2）的羊肉粒中，再加入孜然粉、孜然粒、食用油、白胡椒粉，搅拌均匀，置于1-3℃的冷柜中腌制8-12h；
（4）穿串：将腌制好的羊肉粒穿串，每串肉中间穿1-2块肥肉，其余为瘦肉；
（5） 烤制：将穿好的羊肉串刷油，置于预热180-200℃的烤箱中烤制5min，翻面刷油，双面撒盐，继续烤制2-3min，撒一层辣椒面，再烤制2-3min，撒上剩余的孜然粒即可。
为保证羊肉串的风味，所述步骤（3）中所用的孜然粒的量为孜然粒总用量的三分之二。
为保证羊肉串的嫩滑，所述步骤（3）中所用的食用油的量为食用油总用量的三分之二。
本发明一种羊肉串及其制备方法，与现有技术相比，其有益效果在于：1.本发明采用洋葱加蛋清组合的方式，有效地去除了羊肉的膻味和腥味，同时，让羊肉的肉质变得嫩滑，且带有洋葱的清香；2.本发明在腌制羊肉时加入了食用油，且未加入食用盐，使得烤制出来的羊肉串鲜嫩适口；3.本发明每串羊肉串中均穿入了肥肉，不仅增加了羊肉串色相，而且使制得的羊肉串更加鲜嫩、美味。
具体实施方式
以下结合实施例对本发明的原理和特征进行描述，所举实施例只用于解释本发明，并非用于限定本发明的范围。
实施例1
一种羊肉串，由以下重量份原料制成：
羊肉100份、洋葱40份、鸡蛋清8份、孜然粉3份、孜然粒5份、辣椒面3份、食用盐1份、食用油6份、白胡椒粉1份、生姜2份。
以上所述的羊肉串的制备方法，包括以下步骤：
（1）羊肉预处理：将羊肉切除筋腱、血管、淋巴、筋膜及软骨，切成30-50mm见方的块状，漂洗沥干备用；
（2）去膻味：将洋葱切成小块，放入羊肉粒中，再加入蛋清，搅拌均匀，静置60-90min；
（3）腌制：将生姜切片，加入步骤（2）的羊肉粒中，再加入孜然粉、孜然粒4份、食用油4份、白胡椒粉，搅拌均匀，置于1-3℃的冷柜中腌制8-12h；
（4）穿串：将腌制好的羊肉粒穿串，每串肉中间穿1-2块肥肉，其余为瘦肉；
（5） 烤制：将穿好的羊肉串刷油，置于预热180-200℃的烤箱中烤制5min，翻面刷油，双面撒盐，继续烤制2-3min，撒一层辣椒面，再烤制2-3min，撒上剩余的孜然粒即可。
实施例2
一种羊肉串，由以下重量份原料制成：
羊肉150份、洋葱60份、鸡蛋清15份、孜然粉5份、孜然粒9份、辣椒面5份、食用盐2份、食用油9份、白胡椒粉2份、生姜5份。
以上所述的羊肉串的制备方法，包括以下步骤:
（1）羊肉预处理：将羊肉切除筋腱、血管、淋巴、筋膜及软骨，切成30-50mm见方的块状，漂洗沥干备用；
（2）去膻味：将洋葱切成小块，放入羊肉粒中，再加入蛋清，搅拌均匀，静置60-90min；
（3）腌制：将生姜切片，加入步骤（2）的羊肉粒中，再加入孜然粉、孜然粒6份、食用油6份、白胡椒粉，搅拌均匀，置于1-3℃的冷柜中腌制8-12h；
（4）穿串：将腌制好的羊肉粒穿串，每串肉中间穿1-2块肥肉，其余为瘦肉；
（5） 烤制：将穿好的羊肉串刷油，置于预热180-200℃的烤箱中烤制5min，翻面刷油，双面撒盐，继续烤制2-3min，撒一层辣椒面，再烤制2-3min，撒上剩余的孜然粒即可。
本发明的保护范围不限于具体实施方式所公开的技术方案，凡是依据本发明的技术实质对以上实施例所作的任何修改、等同替换、改进等，均落入本发明的保护范围。
Claims (5)
1.一种羊肉串，其特征在于，由以下重量份原料制成：
羊肉100-150份、洋葱40-60份、鸡蛋清8-15份、孜然粉3-5份、孜然粒6-9份、辣椒面3-5份、食用盐1-2份、食用油6-9份、白胡椒粉1-2份、生姜2-5份。
2.如权利要求1所述的一种羊肉串，其特征在于：所述羊肉为羊后腿肉。
3.一种如权利要求1或2所述的羊肉串的制备方法，其特征在于，包括以下步骤：
（1）羊肉预处理：将羊肉切除筋腱、血管、淋巴、筋膜及软骨，切成30-50mm见方的块状，漂洗沥干备用；
（2）去膻味：将洋葱切成小块，放入羊肉粒中，再加入蛋清，搅拌均匀，静置60-90min；
（3）腌制：将生姜切片，加入步骤（2）的羊肉粒中，再加入孜然粉、孜然粒、食用油、白胡椒粉，搅拌均匀，置于1-3℃的冷柜中腌制8-12h；
（4）穿串：将腌制好的羊肉粒穿串，每串肉中间穿1-2块肥肉，其余为瘦肉；
（5） 烤制：将穿好的羊肉串刷油，置于预热180-200℃的烤箱中烤制5min，翻面刷油，双面撒盐，继续烤制2-3min，撒一层辣椒面，再烤制2-3min，撒上剩余的孜然粒即可。
4.如权利要求3所述的羊肉串的制备方法，其特征在于：所述步骤（3）中所用的孜然粒的量为孜然粒总用量的三分之二。
5.如权利要求3所述的羊肉串的制备方法，其特征在于：所述步骤（3）中所用的食用油的量为食用油总用量的三分之二。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588642A (zh) * | 2018-12-28 | 2019-04-09 | 贵州黔领牧场开发有限公司 | 一种羊肉腌制工艺及调味方法 |
| CN112273590A (zh) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | 一种羊肉酥软化的烧烤方法 |
| CN113142498A (zh) * | 2021-05-25 | 2021-07-23 | 湖南香生坊食品有限公司 | 一种即食烤肉串的制作方法 |
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| CN105581260A (zh) * | 2015-12-24 | 2016-05-18 | 塔里木大学 | 一种羊肉的烤肉加工方法 |
| CN105995581A (zh) * | 2016-06-24 | 2016-10-12 | 新疆疆南牧业有限公司 | 一种方便性红柳羊肉串 |
| CN106509663A (zh) * | 2016-10-31 | 2017-03-22 | 窦立梅 | 羊肉的秘制配料及烤制方法 |
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