CN115316614A - Barbecue stick and preparation process thereof - Google Patents

Barbecue stick and preparation process thereof Download PDF

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Publication number
CN115316614A
CN115316614A CN202110507650.5A CN202110507650A CN115316614A CN 115316614 A CN115316614 A CN 115316614A CN 202110507650 A CN202110507650 A CN 202110507650A CN 115316614 A CN115316614 A CN 115316614A
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parts
powder
beef
mutton
spice
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马华
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Beijing Hamai Food Technology Co ltd
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Beijing Hamai Food Technology Co ltd
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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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

The application relates to the technical field of barbecue, and particularly discloses a barbecue stick and a preparation process thereof. The barbecue stick is prepared from the following raw materials in parts by weight: 200-300 parts of beef, 100-180 parts of mutton, 6.5-13 parts of Turkey spice, 5-15 parts of French spice, 20-34 parts of salt, 8-14 parts of pepper, 8-13 parts of gourmet powder, 28-46 parts of beef tallow, 9-21 parts of onion powder and 10-14 parts of cumin; the preparation method comprises the following steps: s1, preparing beef and mutton into meat stuffing for later use; mixing Turkey spice, french spice, salt, pepper, gourmet powder, onion powder and cumin, grinding into powder, and preparing into pickling material for later use; s2, adding beef tallow and a pickling material into the meat stuffing, and then pickling at a low temperature; and S3, placing the meat stuffing into a mold, roasting, and freezing for storage. The barbecue stick has the advantages of mellow and rich taste and strong and juicy taste.

Description

Barbecue stick and preparation process thereof
Technical Field
The application relates to the technical field of barbecue, in particular to a barbecue stick and a preparation process thereof.
Background
With the wide consumption of ham sausages, people develop more and more related products, one of which is a barbecue stick. The barbecue stick is generally prepared by taking meat (mutton, beef, chicken or fish and the like) as a raw material and adding seasonings and nutritional auxiliary materials. In order to make the barbecue stick have a good shape, auxiliary shaping materials, such as flour, etc., are often added to the raw materials, so that the barbecue stick has a complete and firm shape.
Such barbeque bars are often not full-fleshed and, due to the addition of flour, the meat quality and taste of the barbeque bar are reduced. In addition, the barbecue stick has soft mouthfeel, cannot have the characteristics of strength and chewiness, and therefore the market sales of the barbecue stick is influenced. In order to solve the problem that the barbecue stick is not chewy enough and not stiff enough, egg white, starch and other substances are often added into the raw materials for preparing the barbecue stick so as to obtain a stiff and chewy taste. However, the meat quality and taste of the barbecue stick prepared by adding flour, starch, egg white and the like are insufficient, the overall quality of the barbecue stick is affected, and a high-quality barbecue stick cannot be obtained; in addition, such barbeque bars also lack juiciness.
Disclosure of Invention
In order to enable the barbecue stick to have meat quality and taste and to have chewy and juicy properties, the application provides the barbecue stick and the preparation process thereof.
In a first aspect, the present application provides a barbecue bar, which adopts the following technical scheme:
a barbecue stick is prepared from the following raw materials in parts by weight:
200-300 parts of beef, 100-180 parts of mutton, 6.5-13 parts of Turkey spice, 5-15 parts of French spice, 20-34 parts of salt, 8-14 parts of pepper, 8-13 parts of gourmet powder, 28-46 parts of beef tallow, 9-21 parts of onion powder and 10-14 parts of cumin.
The beef is rich in protein, about 20-28g/100g beef, has amino acid composition closer to human body requirement than pork, and contains fat, vitamin B group, nicotinic acid, calcium, phosphorus, iron, cholesterol, etc. The edible beef can improve the disease resistance of the organism, is suitable for people in growth, development, operation and nursing after diseases, and has the effects of supplementing blood loss, repairing tissues and the like. The traditional Chinese medicine dietotherapy considers that: eating beef in winter has the function of warming stomach, and is a good tonic product in winter. The traditional Chinese medicine considers that: the beef has the functions of strengthening the middle-jiao and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, eliminating phlegm and calming endogenous wind, quenching thirst and stopping saliva, and is suitable for people with collapse of middle-jiao, short breath and weak constitution, soreness and weakness of muscles and bones, anemia and chronic diseases, yellow face and blurred vision.
Mutton is rich in protein, has a protein content of 19-26g/100g mutton, contains mineral substances such as vitamin C, calcium, iron and the like, and nutrient substances such as fat and the like, can enhance the physique and immunity of a human body, and is very beneficial to the health of the human body.
The French fragrant pieces are also called parsley, have similar smell and taste to celery, are fragrant and pungent leaf vegetables, and have fresh and strong vanilla flavor. The edible vegetable is widely applied to western food, is an indispensable seasoning dish and decorative vegetable, and the odor of French pastries and Italian caraway is mild, so that the edible vegetable can be matched with any food or can be eaten raw.
Although the beef and the mutton are rich in nutrition, the beef and the mutton have mutton smell, and the beef is dry and hard due to excessive water loss when roasting the meat. By adopting the technical scheme, the traditional seasoning such as light soy sauce, chicken essence and the like is replaced by the Turkish spice, so that the barbecue bar is more fresh, tender and chewy while having rich taste. The common use of the Turkey spice, the French fries, the onion powder and the cumin can also effectively remove the mutton smell of beef and mutton. The onion powder can more easily enter the meat stuffing compared with the onion, so that the effect of removing the mutton smell is better; and the common action of the French fries and the onion powder has excellent greasy removing effect while realizing the removal of the smell of mutton, and the barbecue stick is more juicy, and has richer mouthfeel, so that the barbecue stick has mellow, fresh and comfortable mouthfeel. In addition, the fat taste of the barbecue stick is improved to a great extent by the aid of the French fries and the onion powder. The beef tallow can dissolve nutrient substances in the beef and mutton, and simultaneously has the effect of water retention, so that dry firewood of the barbecue stick is avoided, and the juiciness of the barbecue stick is improved.
Preferably, the barbecue stick is prepared from the following raw materials in parts by weight:
220-270 parts of beef, 130-160 parts of mutton, 8.2-11.4 parts of Turkish spice, 7-11.5 parts of French spice, 26-31 parts of salt, 10-12 parts of pepper, 9-11 parts of gourmet powder, 33-39 parts of beef tallow, 14-18 parts of onion powder and 12-14 parts of cumin.
Preferably, the Turkish spice comprises the following raw materials in parts by weight based on the total weight of the Turkish spice:
0.2-0.5 part of bay powder, 0.1-0.5 part of cardamom powder, 1-1.5 parts of pepper powder, 0.3-0.5 part of turmeric powder, 1-1.6 parts of pepper powder, 1-1.3 parts of star anise powder, 0.1-0.5 part of ligusticum wallichii powder, 0.2-0.5 part of wood fragrance powder, 1.2-1.6 parts of cumin powder, 0.2-0.5 part of rosemary powder, 1-1.5 parts of tsaoko powder, 0.1-0.5 part of trinaphthous naphthalene powder and 0.2-0.5 part of fragrant leaf powder.
By adopting the technical scheme, the pepper powder, the pricklyash powder and the star anise powder are basic ingredients of the spice, and the added tsaoko powder, the cinnamon powder, the cardamom powder, the ligusticum wallichii powder, the wood spice powder, the rosemary powder, the trinaphthene powder and the fragrant leaf powder are main fragrance extracting components. Regarding the aroma enhancement effect of the spice, the ligusticum wallichii powder, the rosemary powder and the tsaoko powder play a main aroma enhancement role, and the bay powder, the cardamom powder, the turmeric powder and the fragrant leaf powder assist in aroma enhancement, so that when the spice is used for a barbecue stick, the barbecue stick can have the advantages of removing fishy smell and mutton smell and enabling the meat smell to be mellow and rich.
In addition to excellent aroma-enhancing effect, the raw materials selected in the Turkish spice of the application have certain medicinal health-care effect. For example, the laurel powder has the effects of strengthening brain, harmonizing stomach, moistening intestine, inducing sweat, relieving exterior syndrome, diminishing inflammation, relieving pain, promoting blood circulation, removing blood stasis and the like; for example, fructus Amomi rotundus powder has effects of eliminating dampness, relieving oppression, promoting qi circulation, warming middle warmer, stimulating appetite, and resolving food stagnation; for example, turmeric powder has the effects of strengthening spleen and stomach; for example, rhizoma Ligustici Chuanxiong powder has effects of dispelling pathogenic wind, promoting blood circulation, and promoting blood circulation; for example, radix aucklandiae powder has effects of reducing deficiency fire, clearing away heat, invigorating stomach, promoting fluid production, invigorating qi, replenishing blood, and relieving dry throat and thirst; for example, rosemary powder has the effects of sweating and strengthening the spleen. When the spice is used for preparing barbecue stick, the spice has excellent effects of protecting stomach and invigorating spleen.
In a second aspect, the present application provides a process for preparing a barbecue bar, which adopts the following technical scheme: a preparation process of a barbecue stick comprises the following steps:
s1, preparing the beef and the mutton into muddy minced meat for later use; mixing Turkey spice, french spice, salt, pepper, gourmet powder, onion powder and cumin, grinding into powder, and preparing pickling materials for later use;
s2, adding beef tallow and the pickling material into the meat stuffing, uniformly stirring, and pickling at the temperature of 0-5 ℃;
and S3, placing the pickled meat stuffing into a mold for molding, and then baking, freezing and storing.
By adopting the technical scheme, the mutton and the beef are made into muddy minced meat in the step S1: the tissue adhesion among the meat stuffing is better, the viscosity is stronger, and the meat stuffing is not easy to lose water, so that the barbecue stick is fresh, tender and juicy; the barbecue stick made of the muddy minced meat has good integral forming, is more chewy and chewy. Moreover, the muddy minced meat ensures that the beef and the mutton are fully mixed, and the uniform taste of the barbecue stick is ensured; secondly, the muddy minced meat is convenient for the seasonings to well enter the minced meat, so that the barbecue stick is tasty; in addition, the French fried pork pieces, the onion and the Turkish spice can be fully contacted with the minced meat, and the effect of removing the smell of mutton is better.
In the pickling process of the step S2, in order to ensure that the meat is delicious and reduce water loss, pickling needs to be carried out in a low-temperature environment, and effective ingredients of pickling materials (Turkey flavor, french fries, salt, pepper, gourmet powder, onion powder and cumin) are not easy to enter the meat stuffing. The beef tallow and the curing material are added into the stuffing together, so that the effective components in the curing material can be dissolved in the beef tallow and then enter the meat stuffing, and the material exchange is accelerated; the nutrient substances in the meat stuffing are as follows: the protein and the like are extracted to the outside of the cells gradually along with the water loss of the cells under the action of the curing material, and the addition of the Turkey flavor, the onion powder and the French fries further promotes the protein to be leached from the cells, so that the protein is easily oxidized, and the barbecue stick is more chewy. Meanwhile, the beef tallow has an excellent water retention effect, has a certain water retention effect during pickling, and also ensures that the water in the barbecue stick is not easy to lose during baking, so that the barbecue stick is fresh, tender and juicy, and the water-soluble protein in the beef and the mutton is more retained in the meat stuffing due to the retention of the water, so that the prepared barbecue stick is more chewy while the beef stick is rich in nutrition.
In addition, in the pickling process, the mutton smell of the meat stuffing is gradually removed, the seasonings gradually enter the meat stuffing, and nutrient substances (sterol, fat and the like) in the mutton and the beef are gradually dissolved in the beef tallow, so that the barbecue stick has rich mouthfeel, and the nutrient substances are not easy to lose. The French fried pork is characterized in that fragrant substances are contained in the French fried pork, and the fragrant substances are more easily dissolved by adding butter in the process; aromatic substances, sterol and other oil-soluble substances in the onion powder and the Turkish spice can be fully dissolved in the beef tallow and gradually enter the meat stuffing, so that the barbecue stick is more tasty and mellow.
Preferably, in the step S1, the making of the beef and the mutton into the meat paste specifically comprises the following steps:
s11, respectively cutting the beef and the mutton into pieces, mixing and grinding;
s12, beating the minced beef and mutton to a muddy flesh shape, and continuously mixing and uniformly stirring the beef and the mutton in the beating process.
In the process, the beef and mutton are firstly cut into pieces and ground for a plurality of times of beating processes, so that the structure of protein fiber in the beef and mutton is damaged, and the hard and firewood of the barbecue stick is avoided. The beef and mutton are beaten to be muddy instead of being minced into the muddy state, and the main reasons are as follows: the damage of mechanical shearing force to cells is reduced, and the beating has the function of beating tissue fluid among the cells, so that the damage to the cells is small, and the integrity of the cells is ensured. However, in the process, the meat stuffing is gradually sticky, so that the loss of nutrients is less in the process, the relative content of nutrients (protein, polysaccharide, fat, vitamins and the like) is high, and during baking, the sulfydryl of cysteine residues in the protein is oxidized to form disulfide bonds, so that the barbecue bar is more chewy. And the water in the cells is reserved when the meat stuffing is prepared, so that the later salting and flavoring process is facilitated, and the juicy feeling of the roasted meat stick is also ensured.
Preferably, the beating time is 25-45min, and the beating frequency is 140-200 times/min.
By adopting the technical scheme, the barbecue stick is more chewy; when the beating time is too long, the viscosity of the meat stuffing is reduced, and the forming and the taste of the barbecue stick are influenced.
Preferably, the grain size of the curing material is 150-500 meshes.
The meaning of the "grain size of the curing material is 150-500 mesh" mentioned in the present application is: sieving the ground pickling material by using a screen, and reserving a part passing through the screen for later use; wherein the selected screen is a screen with the mesh number within the range of 150-500 meshes.
By adopting the technical scheme, the effective substances of the pickling materials can enter the meat stuffing conveniently, so that the meat stuffing is better tasty and delicious.
Preferably, in the step S2, the pickling time is 1.5-2.5h.
By adopting the technical scheme, the meat is delicious by low-temperature pickling, and meanwhile, the meat roasting stick is favorable for obtaining chewy and juicy meat.
Preferably, in the step S3, the baking temperature is 150-200 ℃ and the baking time is 15-30min.
By adopting the technical scheme, the barbecue bar is chewy, delicious in taste and rich in juice at the baking temperature and the baking time.
Preferably, the barbecue stick has a diameter of 1.5-3cm and a length of 5-10cm.
In summary, the present application has the following beneficial effects:
1. the meat for preparing the barbecue stick is beef and mutton which is rich in nutrition; the pickling material comprises Turkey spice, french fries and onion powder, and the three materials have excellent greasy removing effect when being used together, so that the barbecue stick is fresh, tender and juicy, and rich taste is given to the barbecue stick, and the barbecue stick is mellow, fresh and comfortable in taste; the beef tallow is used in a matching way to dissolve nutrient substances in the beef and mutton, and meanwhile, the effect of water retention is achieved, and the dry firewood of the barbecue stick is avoided: the yield of the barbecue bar of the present application is in the range of 67.2% to 72.5%, and the water retentivity thereof is excellent.
2. According to the preparation method of the barbecue stick, beef and mutton are mixed to prepare the meat stuffing, and beef tallow and the pickling material are matched for low-temperature pickling, so that the loss of a large amount of water is avoided, and meanwhile, the maintenance of nutrients such as protein, vitamins and polysaccharide in the meat stuffing is ensured, and the barbecue stick is chewy and juicy.
3. When beef and mutton are pretreated, muddy minced meat is obtained after beating, protein fibers are softened by beating, and the phenomenon that the meat is dry in later period is avoided; meanwhile, moisture among beef and mutton tissues is conveniently removed in the process of preparing the meat stuffing, so that the relative content of protein in the meat stuffing is increased, and a chewy barbecue stick is obtained; but at the same time does not destroy the whole cell structure too much, so that the water content in the cells is kept, and the barbeque rod has juicy feeling after being roasted.
Detailed Description
The present application will be described in further detail with reference to examples.
Unless otherwise specified, the raw materials of the present application are all commonly available. A commercial source of one of the partial starting materials is provided below:
wherein the bay powder, the cardamom powder, the turmeric powder, the tsaoko powder and the fragrant leaf powder are extracts corresponding to spices. One commercial source of the above starting materials is provided below.
The bay powder and bay leaf powder can be purchased from Xian's excel Biotechnology Co., ltd, and bay leaf has a product number of YS00016. The cardamom powder is selected from katsumadai seed powder; alpinia katsumadai Hayata powder, turmeric powder and tsaoko powder can be purchased from Shaanxi Sinuote biotechnology limited company, the product number of the Alpinia katsumadai Hayata powder is 20201211, the product number of the turmeric powder is 20200727, and the product number of the tsaoko powder is 20211211.
The pepper, the pepper powder, the aniseed, the ligusticum wallichii, the elecampane, the cumin, the rosemary and the trinaphthalene are all high-quality grade or special grade raw materials.
Preparation of Turkish spice
The raw materials for preparing the Turkish spice comprise: 30g of bay powder, 30g of cardamom powder, 120g of pepper powder, 30g of turmeric powder, 140g of Sichuan pepper powder, 100g of star anise powder, 40g of ligusticum wallichii powder, 30g of elecampane powder, 140g of cumin powder, 30g of rosemary powder, 140g of tsaoko amomum fruit powder, 30g of trinaphthene powder and 30g of myrcia powder.
The raw materials for preparing the Turkish spice in the application are special-grade raw materials, and compared with the ordinary-grade raw materials, the special-grade spice is mellow in taste and has more excellent fragrance.
The preparation method of the Turkish spice comprises the following steps:
I. preparing raw materials:
I-I, preparing bay powder, cardamom powder, pepper powder, turmeric powder, pricklyash powder, tsaoko powder and vanilla powder.
Wherein, the turmeric powder is boiled in boiling water for 10min, dried until the water content of the turmeric powder is 5 percent, and then screened by a 250-mesh screen, and the part which can pass through the screen is left for standby. Parching fructus Piperis powder at 70 + -2 deg.C for 18min, sieving with 150 mesh sieve, and leaving the part capable of passing through the sieve for use. Sieving cortex Cinnamomi powder, fructus Amomi rotundus powder and folium Sesami powder with 250 mesh sieve respectively, and leaving the part capable of passing through the sieve for use. Sieving fructus Zanthoxyli powder with 150 mesh sieve, and leaving the part capable of passing through the sieve; the tsaoko amomum fruit is ground through a 100 mesh screen and the portion that can pass through the screen is left for use.
I-II, preparing anise, ligusticum wallichii, elecampane, cumin, rosemary and trinaphthol;
treating raw materials: pulverizing fructus Anisi Stellati, rhizoma Ligustici Chuanxiong, radix aucklandiae, cuminum celery, herba Rosmarini officinalis and rhizoma Kaempferiae into powder respectively. The resulting octagon flour was screened through a 150 mesh screen and the portion that could pass through the screen was left to stand by. Parching Cuminum celery at 75 + -2 deg.C until the color is yellow, cooling, pulverizing, sieving with 150 mesh sieve, and leaving the part capable of passing through the sieve. Sieving rhizoma Ligustici Chuanxiong powder, radix aucklandiae powder, herba Rosmarini officinalis powder and rhizoma Kaempferiae powder with 100 mesh sieve, 200 mesh sieve, 100 mesh sieve and 200 mesh sieve respectively to obtain the part capable of passing through the sieve.
II. Mixing raw materials: mixing the powder materials according to the proportion.
III, packaging and storing products: packaging the prepared spice, sealing, vacuumizing, and storing in a storage room at 0 deg.C.
Examples
Example 1
A barbecue stick is prepared from the following raw materials: 250g of beef, 150g of mutton, 10.5g of Turkey flavor, 9.6g of French spice, 28g of salt, 11.5g of pepper, 10.8g of seasoning powder, 37g of beef tallow, 15.6g of onion powder and 12.7g of cumin, wherein the Turkey flavor is prepared by the method of the preparation example of Turkey flavor.
The method for preparing the barbecue stick comprises the following steps:
s1, preparing raw materials:
preparing a pickling material: mixing Turkey spice, french crumbs, salt, pepper, gourmet powder, onion powder and cumin, grinding into powder, sieving with a 400-mesh sieve, and taking the part passing through the sieve for later use;
preparing meat paste:
s11, respectively cutting beef and mutton into pieces, and then putting the beef and mutton pieces into a meat grinder to grind;
s12, beating the minced beef and mutton for 30min at a beating frequency of 180 +/-5 times/min, stopping beating, and continuously mixing and stirring the beef and the mutton in the beating process to fully mix the beef and the mutton.
S2, putting the meat stuffing into a container, adding beef tallow and a pickling material into the meat stuffing, uniformly stirring, pickling for 2 hours at the temperature of 3 +/-1 ℃, and taking out;
s3, placing the pickled meat stuffing into a mold for molding, so that the meat stuffing is in a rod shape, the diameter of the barbecue rod is 2.5 +/-0.2 cm, and the length of the barbecue rod is 8 +/-1 cm; and then baking: placing the barbecue stick in an oven, adjusting the temperature of the oven to 160 deg.C, baking for 20min, naturally cooling, and freezing.
Examples 2 to 10
Examples 2-10 differ from example 1 in the amount of raw materials used to prepare the barbecued meat bars, as shown in Table 1, and otherwise in example 1.
TABLE 1
Figure BDA0003059061160000071
Figure BDA0003059061160000081
Comparative examples
The difference between the comparative example and the example 1 is that in the step S1, the specific steps of making the beef and the mutton into the meat paste are as follows: and (3) respectively cutting the beef and the mutton into pieces, mixing, and mincing into paste, wherein the rest is the same as in example 1.
Comparative example
Comparative examples 1 to 6
Comparative examples 1 to 6 differ from example 1 in the fact that the barbecue bars are prepared with different raw materials and/or amounts, as shown in table 2, and otherwise as in example 1.
TABLE 2
Figure BDA0003059061160000082
Figure BDA0003059061160000091
Comparative example 7
The present comparative example is different from example 1 in that the curing temperature in step S2 is 15 ℃ in the present comparative example, and the other examples are the same as example 1.
Comparative example 8
The difference between this comparative example and example 1 is that equal weight of sesame oil was used instead of tallow, and the other example was the same as example 1.
Comparative example 9
The difference between this comparative example and example 1 is that the raw materials and the preparation process for preparing the barbecue stick are different, specifically: the barbecue stick is prepared from the following raw materials:
250g of beef, 150g of mutton, 28g of salt, a proper amount of cooking wine, 11.5g of pepper, 10.8g of gourmet powder, 20g of five spice powder, 12.7g of cumin, 37g of sesame oil, 15g of light soy sauce and 6g of dark soy sauce.
The preparation method of the barbecue stick comprises the following steps:
s1, preparing raw materials: cutting beef and mutton into pieces, mincing, and mincing;
s2, putting the meat stuffing into a container, adding salt, cooking wine, pepper, gourmet powder, five spice powder, cumin, sesame oil, light soy sauce and dark soy sauce into the meat stuffing, uniformly stirring, pickling at normal temperature for 2 hours, and taking out;
s3, placing the pickled minced meat into a mould for forming to enable the minced meat to be rod-shaped, enabling the diameter of the barbecue rod to be 2.5 +/-0.2 cm, and the length to be 8 +/-1 cm, and then baking: placing the barbecue stick in an oven, adjusting the temperature of the oven to 160 deg.C, baking for 20min, naturally cooling, and freezing.
Evaluation of the Performance of barbecue bars
The barbecue bars prepared in the present application were subjected to sensory evaluation and yield measurement. The specific measurement method is as follows:
(I) sensory evaluation
Selecting evaluation persons with related experience for sensory evaluation, wherein the evaluation persons have 10 persons in total, and performing sensory evaluation on the barbecue sticks to be evaluated respectively. The evaluation items are respectively: the roasted meat stick has good flavor, strength and juiciness. The total score of each evaluation was 10, and the specific scoring criteria are shown in table 3.
TABLE 3
Figure BDA0003059061160000092
Figure BDA0003059061160000101
Note that: when one evaluation item is in a state between two sensory evaluation descriptions, a score between the two is given according to sensory experience, and when the flavor is evaluated, if the flavor is in a state between 'delicious roasted meat flavor, no burnt flavor, fresh and fat but not greasy' and 'roasted meat flavor with mixed flavor and no burnt flavor', a score between '7 and 10' is given according to actual conditions.
And finally, carrying out weighted evaluation on the flavor, the chewiness degree and the juiciness, wherein the weighted average score = the flavor score multiplied by 0.3+ the chewiness degree score multiplied by 0.4+ the juiciness score multiplied by 0.3.
(II) determination of the yield
The yield reflects the weight loss degree of the meat blocks in the baking process, and the higher the yield is, the better the water retention of the mutton is.
And measuring the yield by using an analytical balance, respectively weighing the mass of the roasted meat bar before and after roasting, and determining the ratio of the roasted meat bar mass to the roasted meat bar mass as the yield.
Yield (%) = mass after roasting of roast rod/mass before roasting of roast rod × 100%.
Sensory evaluation was performed on the barbecue sticks of examples 1 to 10, comparative example and comparative examples 1 to 10, and the results are shown in Table 4.
TABLE 4
Figure BDA0003059061160000102
Figure BDA0003059061160000111
As seen from the results of examples 1, 4 to 6, and comparative examples 1 to 2 in Table 4, the amount of Turkish flavor mainly affects the flavor of the roast meat bar, and when the amount of Turkish flavor is in the range of 8.2 to 11.4 parts (examples 1, 4 to 5), the roast meat bar has excellent roast meat flavor, and is fresh and not greasy. Furthermore, as can be seen from the data results of examples 7-8 and comparative example 5, the french fries and onion powder also affect the flavor of the barbeque bars to some extent: the Turkish barbecue material mainly endows the barbecue stick with certain barbecue flavor, the French crumbs and the onion powder mainly endow fresh mouthfeel, and the meat of the barbecue stick is rich, fresh and not greasy under the synergistic effect of the French crumbs, the Turkish spice and the onion powder.
In addition, the addition of Turkish spice, french crumbs and onion powder also makes the barbeque stick more chewy and juicy. The possible reasons for this are: the use of turkey flavor, french fries and onion powder affects the rate of loss of water and nutrients in the ground meat. Especially the amount of turkish flavor. When the meat stuffing is pickled by adopting the pickling material, the meat stuffing is in a salt solution environment, cells lose water under the action of osmotic pressure, and the concentration of the salt solution is influenced by the adding amount of the Turkish spice, so that the material in and out of the cells is influenced. With the above amount of raw materials, water in the cells is lost, and the relative content of protein in the cells is increased, so that the barbecue stick is more flexible. The amount of Turkey flavor should not be too much, otherwise the taste is seriously affected, so that the original meat flavor of the roasted meat is covered.
The degree of strength of the barbecue stick of the present application is rated in the range of 7.9 to 9.5, wherein, as can be seen by comparing comparative example and example 1, when preparing the barbecue stick, beating the meat filling to a muddy state is more advantageous to obtain a strong and chewy barbecue stick than directly mincing to a muddy state, and at the same time the barbecue stick has an excellent juicy feeling. In addition, the amount of butter used also has an effect on the strength of the barbecue bar: when the amount of beef tallow is in the range of 28-46 parts, the barbecue stick is chewy and elastic. When the amount of beef tallow was less than 28 parts (comparative example 3) or more than 46 parts, the degree of strength of the barbeque stick was rated only at the highest 7.8 points. From the data results of comparative example 7 and examples, it is seen that the curing temperature has a large influence on the flavor, strength and juiciness of the barbeque stick: the environmental temperature during the pickling is too high, so that the tenderness of the meat stuffing is not enough, the material exchange in the pickling process is faster, and under the same pickling condition, nutrient substances in intercellular tissue fluid are easy to lose at room temperature, and the taste of the barbecue stick is influenced finally; the ingredients in the spice of the Turkish can also enter the cells more quickly, so that the cells can lose water quickly, the protein is lost along with the water and is difficult to store in the cells, and the strength of the barbecue stick is influenced; excessive cell dehydration can ultimately severely affect the juicy feel of the barbeque bar.
In view of the above sensory evaluation results, the barbecue sticks of examples 1, 4 to 6, comparative examples 1, 3 to 4, 6 to 7 and 9 were selected for the yield measurement, and the specific results are shown in table 5.
TABLE 5
Figure BDA0003059061160000121
As can be seen from the data results in table 5, the yield of the barbecue bar of the present application was in the range of 67.2% to 72.5%, and the highest yield of the barbecue bar of example 1 was 72.5%, indicating that the water retentivity was the best. When the amount of beef tallow exceeded 39 parts (see comparative example 4), although the water retention was excellent (the yield was as high as 71.8%), the juicy feel was not noticeable when sensory evaluation was conducted because the amount of beef tallow was too large, mainly manifesting as a greasy mouthfeel. Furthermore, as seen from the data results of comparative example 9, the water retention of the roast meat bars prepared by the conventional method was poor, the yield was only 60.4%, and the juiciness score was as low as 5.2 in the sensory evaluation results of the results in comparison with those in table 4, so that the overall taste experience of the roast meat bars was poor.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (9)

1. The barbecue stick is characterized by being prepared from the following raw materials in parts by weight:
200-300 parts of beef, 100-180 parts of mutton, 6.5-13 parts of Turkey spice, 5-15 parts of French spice, 20-34 parts of salt, 8-14 parts of pepper, 8-13 parts of gourmet powder, 28-46 parts of beef tallow, 9-21 parts of onion powder and 10-14 parts of cumin.
2. The barbecue bar of claim 1, prepared from the following raw materials in parts by weight:
220-270 parts of beef, 130-160 parts of mutton, 8.2-11.4 parts of Turkey spice, 7-11.5 parts of French fried pork, 26-31 parts of salt, 10-12 parts of pepper, 9-11 parts of gourmet powder, 33-39 parts of beef tallow, 14-18 parts of onion powder and 12-14 parts of cumin.
3. A rotisserie rod according to any one of claims 1 to 2 in which the turkish flavour comprises the following raw materials in parts by weight, based on the total weight of the turkish flavour:
0.2-0.5 part of bay powder, 0.1-0.5 part of cardamom powder, 1-1.5 parts of pepper powder, 0.3-0.5 part of turmeric powder, 1-1.6 parts of pepper powder, 1-1.3 parts of star anise powder, 0.1-0.5 part of ligusticum wallichii powder, 0.2-0.5 part of wood fragrance powder, 1.2-1.6 parts of cumin powder, 0.2-0.5 part of rosemary powder, 1-1.5 parts of tsaoko powder, 0.1-0.5 part of trinaphthous naphthalene powder and 0.2-0.5 part of fragrant leaf powder.
4. A process for preparing a rotisserie rod according to any one of claims 1 to 3, comprising the steps of:
s1, preparing the beef and the mutton into muddy minced meat for later use; mixing Turkish spice, french spice, salt, pepper, gourmet powder, onion powder and cumin, grinding into powder, and preparing pickling materials for later use;
s2, adding beef tallow and the pickling material into the meat stuffing, uniformly stirring, and pickling at the temperature of 0-5 ℃;
and S3, placing the pickled meat stuffing into a mold for molding, and then baking, freezing and storing.
5. The process of claim 4, wherein the step S1 of forming the beef and mutton into meat paste comprises the following steps:
s11, respectively cutting the beef and the mutton into pieces, mixing, and grinding;
s12, beating the minced beef and mutton to a muddy flesh shape, and continuously mixing and uniformly stirring the beef and the mutton in the beating process.
6. The process of claim 4, wherein the marinade has a particle size of 150-500 mesh.
7. The process of claim 4, wherein in step S2, the curing time is 1.5-2.5h.
8. The process of claim 4, wherein in step S3, the roasting temperature is 150-200 deg.C and the roasting time is 15-30min.
9. The process of claim 8, wherein the barbeque rod has a diameter of 1.5-3cm and a length of 5-10cm.
CN202110507650.5A 2021-05-10 2021-05-10 Barbecue stick and preparation process thereof Pending CN115316614A (en)

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