CN107494751A - Plain skewer burns and preparation method - Google Patents
Plain skewer burns and preparation method Download PDFInfo
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- CN107494751A CN107494751A CN201710678785.1A CN201710678785A CN107494751A CN 107494751 A CN107494751 A CN 107494751A CN 201710678785 A CN201710678785 A CN 201710678785A CN 107494751 A CN107494751 A CN 107494751A
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- skewer
- meat semi
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of plain skewer, which is had a swollen head, includes the parts by weight of following raw material and raw material：50000 parts of plain meat semi-finished product, 58 parts~62 parts of flavor nucleotide disodium, 13 parts~17 parts of ethylmaltol, 980 parts~1010 parts of beef extract, 980 parts~1010 parts of one-level soybean oil, 190 parts~210 parts of monosodium glutamate, 240 parts~260 parts of edible salt, 68 parts~72 parts of sesame, 280 parts~320 parts of hot pepper face.The present invention also provides the preparation method that a kind of plain skewer burns.Plain skewer provided by the invention burn for it is a kind of look good, smell good and taste good, be nutritious, superior in taste leisure skewered product.The plain skewer of the present invention fires Preparation Method, first prefabricated semi-finished product are tentatively seasoned by way of quick spice by the dispensing of special formulation, then various spices are added further to season, to protrude the different flavor of product, the plain skewer burned product of different taste can be prepared by changing spice formula.
Description
Technical field：
The present invention relates to bean product processing technique field, more particularly to a kind of plain skewer using bean product processing burns and system
Preparation Method.
Background technology：
Skewered is exactly after the section of meat material is pickled, to be strung with bamboo stick, the cooking method for being put into deep fat " bubble " and eating.It is similar
After ODEN, or the section of meat material, strung with crooked chisel, be put on charcoal fire and cook, then sprinkle the cooking method of the taste substances such as cumin.
Prior art kind also have developed plain skewer and burn leisure food, plain skewer burn it is nutritious, containing a large amount of protein,
Fat, also carbohydrate, the mineral matter containing a variety of needed by human body such as calcium, phosphorus, iron, nutrition are balanced.Plain skewer, which burns, to be made
During can add salt, flavor nucleotide disodium, ethylmaltol, beef extract, one-level soybean oil, it is not only fragrant but also fresh, eat do not mind long,
It is described as " vegetarian ham ".It is to mix the edible superior raw material of cold dish, leisure.It is one of optimum food to go with rice of going well with wine that plain skewer, which burns,
Journey is also allowed for carry and eat.
Existing plain skewer is burnt processing and is typically seasoned by the way of long-time spice, and it is longer the spice time to be present,
The problems such as skewered that lain fallow after spice is harder, elastic small, and taste is not good enough, the color, smell and taste of obtained leisure vegetarian meat skewered have been difficult to completely
The requirement that sufficient people increasingly improve.
The content of the invention：
In view of this, it is necessary to a kind of plain skewer is provided and burnt.
It there is a need to and the preparation method that a kind of plain skewer burns is provided.
A kind of plain skewer burns, including the parts by weight of following raw material and raw material：50000 parts of plain meat semi-finished product, flavor nucleotides two
58 parts~62 parts of sodium, 13 parts~17 parts of ethylmaltol, 980 parts~1010 parts of beef extract, one-level soybean oil 980 parts~1010
Part, 190 parts~210 parts of monosodium glutamate, 240 parts~260 parts of edible salt, 68 parts~72 parts of sesame, 280 parts~320 parts of hot pepper face, plain meat
The preparation process of semi-finished product is：Soya bean is squeezed, soya bean muffin is made, soya bean muffin is worn into analysis for soybean powder；To analysis for soybean powder
In plus water, tanimoto powder, edible salt, then carry out expanded, obtain plain meat semi-finished product.
Preferably, the preferable parts by weight of raw materials of plain skewer burning is：50000 parts of plain meat semi-finished product, flavor nucleotide disodiums 60
Part, 15 parts of ethylmaltol, 1000 parts of beef extract, 1000 parts of one-level soybean oil, 200 parts of monosodium glutamate, 250 parts of edible salt, sesame 70
Part, 300 parts of hot pepper face.
The preparation method that a kind of plain skewer burns, including following preparation process：
Step 1, soya bean is squeezed, soya bean muffin is made, soya bean muffin is worn into analysis for soybean powder；
Step 2, into analysis for soybean powder plus water, tanimoto powder, edible salt, then carry out expanded, obtain plain meat semi-finished product；
Step 3, plain meat semi-finished product are quick-boiled into water, and edible salt is added in kettle to quick-boiling；
Step 4, dehydration, the plain meat semi-finished product after water will be quick-boiled and carry out dewater treatment, be dehydrated 1 minute~2 minutes；
Step 5, it is fried, the plain meat semi-finished product of dehydration are put into oil cauldron and fried, by the plain meat semi-finished product after frying
Spreading for cooling is handled, and is placed after plain meat semi-finished product spreading for cooling in the basket after sterilization, stand-by；
Step 6, spice, plain meat semi-finished product are put into spice pot, every 50000 parts of plain meat semi-finished product spices add taste core
58 parts~62 parts of thuja acid disodium, 13 parts~17 parts of ethylmaltol, 980 parts~1010 parts of beef extract, 980 parts of one-level soybean oil~
1010 parts, 190 parts~210 parts of monosodium glutamate, 240 parts~260 parts of edible salt, 68 parts~72 parts of sesame, 280 parts~320 parts of hot pepper face
Spice is carried out, is put into after spice in the Stainless steel basin after sterilization；
Step 7, the plain meat semi-finished product after spice are conspired to create into skewered, then pack, vacuumize, sterilizing, drying, being sent into outside
Wrap, then Cold storage in the refrigerator.
Preferably, in step 3, plain meat semi-finished product are quick-boiled into water 2 minutes~3 minutes, water temperature is Celsius 80 degrees Celsius~90
Degree, and 45~55 portions of edible salts are added in kettle to quick-boiling.
Preferably, in step 5, the plain meat semi-finished product of dehydration is put into oil cauldron and carry out frying 3 minutes~4 minutes, oil temperature
For 130 degrees Celsius~140 degrees Celsius, the plain meat semi-finished product after frying are put on spreading for cooling frame after sterilization, treat plain meat semi-finished product
Placed after spreading for cooling in the basket after sterilization, it is stand-by.
Plain skewer provided by the invention burn for it is a kind of look good, smell good and taste good, be nutritious, superior in taste leisure skewered product.
The plain skewer of the present invention fires Preparation Method, and the first dispensing by special formulation is by way of quick spice to prefabricated semi-finished product
Tentatively seasoned, then add various spices and further season, to protrude the different flavor of product, matched somebody with somebody by changing spice
Side can prepare the plain skewer burned product of different taste.It is rich that delicious color and luster, aromatic flavour, nutrition can be prepared using this method
The rich, dried bean curd of superior in taste, this method technique are simple, easy to implement.
Embodiment：
The invention provides four kinds of embodiments.
Embodiment one, the preparation method that plain skewer burns, comprises the following steps：
Step 1, good quality soybeans are extracted oil, muffin is made, muffin is milled again；
Step 2, water, tanimoto powder, edible salt will be added in step 1 in the bean powder of gained, progress is expanded, obtains plain meat half
Finished product.
Step 3, the plain meat semi-finished product of gained in step 2 are quick-boiled into water 2-3 minutes, water temperature is often quick-boiled once partly at 80-90 °
Finished product adds 50 grams of edible salts；
Step 4, dehydration：The semi-finished product of gained in step 3 are put into special work bag, are dehydrated, are dehydrated 1-2
Minute.
Step 5, it is fried：Semi-finished product in step 4 are placed in oil cauldron and carried out fried 3-4 minutes, oil temperature 130 °-
140 °, the semi-finished product after frying are put on spreading for cooling frame after sterilization, placed after semi-finished product spreading for cooling in the basket after sterilization.
Step 6, spice：Semi-finished product in step 5 are put into spice pot, every 50 ㎏ spices add flavor nucleotide disodium
60g, ethylmaltol 15g, beef extract 1000g, one-level soybean oil 1000g, monosodium glutamate 200g, edible salt 250g, sesame 70g, sea
Green pepper face 300g carries out spice, is put into after spice in the Stainless steel basin after sterilization；
Step 7, interior bag：Semi-finished product in step 6 are conspired to create to 68g packed dress product, evacuated；
Step 8, sterilization：Semi-finished product obtained by step 7 are sterilized successively, cleaned, dried, are sent into outsourcing, are finally entered
Storehouse refrigerates.
Embodiment two, the preparation method that plain skewer burns, comprises the following steps：
Step 1, good quality soybeans are extracted oil, muffin is made, muffin is milled again.
Step 2, water, tanimoto powder, edible salt will be added in step 1 in the bean powder of gained, progress is expanded, obtains plain meat half
Finished product.
Step 3, the plain meat semi-finished product of gained in step 2 are quick-boiled into water 2-3 minutes, water temperature is often quick-boiled once partly at 80-90 °
Finished product adds 50 grams of edible salts.
Step 4, dehydration：The semi-finished product of gained in step 3 are put into special work bag, are dehydrated, are dehydrated 1-2
Minute.
Step 5, it is fried：Semi-finished product in step 4 are placed in oil cauldron and carried out fried 3-4 minutes, oil temperature 130 °-
140 °, the semi-finished product after frying are put on spreading for cooling frame after sterilization, placed after semi-finished product spreading for cooling in the basket after sterilization.
Step 6, spice：Semi-finished product in step 5 are put into spice pot, every 50 ㎏ spices add flavor nucleotide disodium
60g, ethylmaltol 15g, beef extract 1000g, one-level soybean oil 1000g, monosodium glutamate 200g, edible salt 250g, sesame 70g, sea
Green pepper face 300g carries out spice, is put into after spice in the Stainless steel basin after sterilization；
Step 7, interior bag：Semi-finished product in step 6 are conspired to create to 68g packed dress product, evacuated；
Step 8, sterilization：Semi-finished product obtained by step 7 are sterilized successively, cleaned, dried, are sent into outsourcing, are finally entered
Storehouse refrigerates.
Embodiment three, the preparation method that plain skewer burns, comprises the following steps：
Step 1, good quality soybeans are extracted oil, muffin is made, muffin is milled again.
Step 2, water, tanimoto powder, edible salt will be added in step 1 in the bean powder of gained, progress is expanded, obtains plain meat half
Finished product.
Step 3, the plain meat semi-finished product of gained in step 3 are quick-boiled into water 2-3 minutes, water temperature is often quick-boiled once partly at 80-90 °
Finished product adds 50 grams of edible salts.
Step 4, dehydration：The semi-finished product of gained in step 3 are put into special work bag, are dehydrated, are dehydrated 1-2
Minute.
Step 5, it is fried：Semi-finished product in step 4 are placed in oil cauldron and carried out fried 3-4 minutes, oil temperature 130 °-
140 °, the semi-finished product after frying are put on spreading for cooling frame after sterilization, placed after semi-finished product spreading for cooling in the basket after sterilization.
Step 6, spice：Semi-finished product in step 5 are put into spice pot, every 50 ㎏ spices add flavor nucleotide disodium
60g, ethylmaltol 15g, beef extract 1000g, one-level soybean oil 1000g, monosodium glutamate 200g, edible salt 250g, sesame 70g, sea
Green pepper face 300g carries out spice, is put into after spice in the Stainless steel basin after sterilization；
Step 7, interior bag：Semi-finished product in step 6 are conspired to create to 68g packed dress product, evacuated；
Step 8, sterilization：Semi-finished product obtained by step 7 are sterilized successively, cleaned, dried, are sent into outsourcing, are finally entered
Storehouse refrigerates.
Specific embodiment four, the preparation method that plain skewer burns, comprises the following steps：
Step 1, good quality soybeans are extracted oil, muffin is made, muffin is milled again.
Step 2, water, tanimoto powder, edible salt will be added in step 1 in the bean powder of gained, progress is expanded, obtains plain meat half
Finished product.
The plain meat semi-finished product of gained in step 2 are quick-boiled water 2-3 minutes by step 3, water temperature at 80-90 °, often quick-boil once half into
Product add 50 grams of edible salts.
Step 4, dehydration：The semi-finished product of gained in step 3 are put into special work bag, are dehydrated, are dehydrated 1-2
Minute.
Step 5, it is fried：Semi-finished product in step 4 are placed in oil cauldron and carried out fried 3-4 minutes, oil temperature 130 °-
140 °, the semi-finished product after frying are put on spreading for cooling frame after sterilization, placed after semi-finished product spreading for cooling in the basket after sterilization.
Step 6, spice：Semi-finished product in step 5 are put into spice pot, every 50 ㎏ spices add flavor nucleotide disodium
60g, ethylmaltol 15g, beef extract 1000g, one-level soybean oil 1000g, monosodium glutamate 200g, edible salt 250g, sesame 70g, sea
Green pepper face 300g carries out spice, is put into after spice in the Stainless steel basin after sterilization；
Step 7, interior bag：Semi-finished product in step 6 are conspired to create to 68g packed dress product, evacuated；
Step 8, sterilization：Semi-finished product obtained by step 7 are sterilized successively, cleaned, dried, are sent into outsourcing, are finally entered
Storehouse refrigerates.
It is above-mentioned that embodiments of the present invention are explained in detail, but the present invention is not limited to above-mentioned embodiment,
In one of ordinary skill in the art's possessed knowledge, many variations can also be made to it.
Claims (6)
1. a kind of plain skewer burns, it is characterised in that：Plain skewer, which is had a swollen head, includes the parts by weight of following raw material and raw material：50000 portions of plain meat
Semi-finished product, 58 parts~62 parts of flavor nucleotide disodium, 13 parts~17 parts of ethylmaltol, 980 parts~1010 parts of beef extract, one-level are big
980 parts~1010 parts of soya-bean oil, 190 parts~210 parts of monosodium glutamate, 240 parts~260 parts of edible salt, 68 parts~72 parts of sesame, hot pepper face
280 parts~320 parts, the preparation process of plain meat semi-finished product is：Soya bean is squeezed, soya bean muffin is made, soya bean muffin is ground
Into analysis for soybean powder；Into analysis for soybean powder plus water, tanimoto powder, edible salt, then carry out expanded, obtain plain meat semi-finished product.
2. plain skewer as claimed in claim 1 burns, it is characterised in that：The preferable parts by weight of raw materials that plain skewer burns is：50000
The plain meat semi-finished product of part, 60 parts of flavor nucleotide disodium, 15 parts of ethylmaltol, 1000 parts of beef extract, 1000 parts of one-level soybean oil, taste
200 parts of essence, 250 parts of edible salt, 70 parts of sesame, 300 parts of hot pepper face.
3. plain skewer as claimed in claim 1 burns, it is characterised in that：Plain skewer burn through crosses following steps acquisition：
Step 1, soya bean is squeezed, soya bean muffin is made, soya bean muffin is worn into analysis for soybean powder；
Step 2, into analysis for soybean powder plus water, tanimoto powder, edible salt, then carry out expanded, obtain plain meat semi-finished product；
Step 3, plain meat semi-finished product are quick-boiled into water, and edible salt is added in kettle to quick-boiling；
Step 4, dehydration, the plain meat semi-finished product after water will be quick-boiled and carry out dewater treatment, be dehydrated 1 minute~2 minutes；
Step 5, it is fried, the plain meat semi-finished product of dehydration are put into oil cauldron and fried, by the plain meat semi-finished product spreading for cooling after frying
Processing, placed after plain meat semi-finished product spreading for cooling in the basket after sterilization, it is stand-by；
Step 6, spice, plain meat semi-finished product are put into spice pot, every 50000 parts of plain meat semi-finished product spices add flavor nucleotide
58 parts~62 parts of disodium, 13 parts~17 parts of ethylmaltol, 980 parts~1010 parts of beef extract, one-level soybean oil 980 parts~1010
Part, 190 parts~210 parts of monosodium glutamate, 240 parts~260 parts of edible salt, 68 parts~72 parts of sesame, the progress of 280 parts~320 parts of hot pepper face
Spice, it is put into after spice in the Stainless steel basin after sterilization；
Step 7, the plain meat semi-finished product after spice are conspired to create into skewered, then packs, vacuumize, sterilizing, drying, being sent into outsourcing, so
Cold storage in the refrigerator afterwards.
A kind of 4. preparation method that plain skewer burns, it is characterised in that：The preparation method that plain skewer burns includes following preparation process：
Step 1, soya bean is squeezed, soya bean muffin is made, soya bean muffin is worn into analysis for soybean powder；
Step 2, into analysis for soybean powder plus water, tanimoto powder, edible salt, then carry out expanded, obtain plain meat semi-finished product；
Step 3, plain meat semi-finished product are quick-boiled into water, and edible salt is added in kettle to quick-boiling；
Step 4, dehydration, the plain meat semi-finished product after water will be quick-boiled and carry out dewater treatment, be dehydrated 1 minute~2 minutes；
Step 5, it is fried, the plain meat semi-finished product of dehydration are put into oil cauldron and fried, by the plain meat semi-finished product spreading for cooling after frying
Processing, placed after plain meat semi-finished product spreading for cooling in the basket after sterilization, it is stand-by；
Step 6, spice, plain meat semi-finished product are put into spice pot, every 50000 parts of plain meat semi-finished product spices add flavor nucleotide
58 parts~62 parts of disodium, 13 parts~17 parts of ethylmaltol, 980 parts~1010 parts of beef extract, one-level soybean oil 980 parts~1010
Part, 190 parts~210 parts of monosodium glutamate, 240 parts~260 parts of edible salt, 68 parts~72 parts of sesame, the progress of 280 parts~320 parts of hot pepper face
Spice, it is put into after spice in the Stainless steel basin after sterilization；
Step 7, the plain meat semi-finished product after spice are conspired to create into skewered, then packs, vacuumize, sterilizing, drying, being sent into outsourcing, so
Cold storage in the refrigerator afterwards.
5. the preparation method that plain skewer as claimed in claim 4 burns, it is characterised in that：Step in the preparation method that plain skewer burns
In rapid three, plain meat semi-finished product are quick-boiled into water 2 minutes~3 minutes, water temperature adds at 80 degrees Celsius~90 degrees Celsius to quick-boiling in kettle
45~55 portions of edible salts.
6. the preparation method that plain skewer as claimed in claim 4 burns, it is characterised in that：Step in the preparation method that plain skewer burns
In rapid five, the plain meat semi-finished product of dehydration are put into oil cauldron and carry out frying 3 minutes~4 minutes, oil temperature is 130 degrees Celsius~140
Degree Celsius, the plain meat semi-finished product after frying are put on spreading for cooling frame after sterilization, after placing sterilization after plain meat semi-finished product spreading for cooling
Basket in, it is stand-by.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710678785.1A CN107494751A (en) | 2017-08-10 | 2017-08-10 | Plain skewer burns and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710678785.1A CN107494751A (en) | 2017-08-10 | 2017-08-10 | Plain skewer burns and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107494751A true CN107494751A (en) | 2017-12-22 |
Family
ID=60690632
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710678785.1A Pending CN107494751A (en) | 2017-08-10 | 2017-08-10 | Plain skewer burns and preparation method |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005000A (en) * | 2013-01-08 | 2013-04-03 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN104171015A (en) * | 2014-07-11 | 2014-12-03 | 长治市胖妞食品有限公司 | Production method of imitation beef |
| CN105660988A (en) * | 2016-04-01 | 2016-06-15 | 陈玉海 | Soy protein-based leisure vegetarian beefsteak and preparation method thereof |
-
2017
- 2017-08-10 CN CN201710678785.1A patent/CN107494751A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005000A (en) * | 2013-01-08 | 2013-04-03 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN104171015A (en) * | 2014-07-11 | 2014-12-03 | 长治市胖妞食品有限公司 | Production method of imitation beef |
| CN105660988A (en) * | 2016-04-01 | 2016-06-15 | 陈玉海 | Soy protein-based leisure vegetarian beefsteak and preparation method thereof |
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Application publication date: 20171222 |