CN1726819A - Meat string exempted from frying and preparing technique - Google Patents
Meat string exempted from frying and preparing technique Download PDFInfo
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- CN1726819A CN1726819A CNA2004100706571A CN200410070657A CN1726819A CN 1726819 A CN1726819 A CN 1726819A CN A2004100706571 A CNA2004100706571 A CN A2004100706571A CN 200410070657 A CN200410070657 A CN 200410070657A CN 1726819 A CN1726819 A CN 1726819A
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- meat
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Abstract
A fried rabbit meat on a stick is prepared through cutting the rabbit meat to become small blocks, preserving in the preserving liquid prepared from plant oil, salt, sugar, gourmet powder and hot-spice material, inserting a stick through several rabbit meat blocks, and frying in oil or roasting.
Description
Technical field
The present invention relates to a kind of roast meat food, particularly relate to a kind of meat string exempted from frying and processing technology thereof.
Background technology
At present, self-service fried skewer all is that the consumer goes home to explode voluntarily to make after buying the fresh meat string for preparing seasoning matter on the market again.Find that through inventor's long-term observation there is following defective in it: 1), fried once need be with one pot of oil, and the oil that has exploded skewer can not use it for anything else again, oily waste problem is very serious.2), the oil temperature of fried system is difficult for holding voluntarily, usually make in the skewer moisture loss too much because the oil temperature crosses low, skewer diminishes, becomes dry, and skewer can not be eaten or the mouthfeel variation.
Summary of the invention
The objective of the invention is to overcome the above-mentioned defective of prior art, a kind of meat string exempted from frying of being convenient to cook voluntarily and save fried system oil is provided, the present invention also aims to provide the processing technology of this meat string exempted from frying.
For achieving the above object, the raw material of meat string exempted from frying of the present invention comprises and floods system material and meat that procedure of processing comprises: meat cutting, flooding system, wear string, baking, flood to make and comprise vegetable oil, salt in expecting.
As optimization, the preferred 1.5-6% of the weight ratio of its vegetable oil and raw meat; More preferably 3%.
As optimization, flood the system material and also comprise sugar, monosodium glutamate and spice.
As optimization, spice comprises five-spice powder (or fennel powder), cumin powder, chilli powder.
As optimization, the preferred 0.5-2% of the weight ratio of spice and raw meat.
As optimization, the preferred five-spice powder of the weight proportion of each raw material (or fennel powder) 0.05-0.6, cumin powder 0.5-1.5, chilli powder 0.05-0.6 in the spice.The preferred five-spice powder of the weight proportion of each raw material (or fennel powder) 0.2, cumin powder 1, chilli powder 0.2 in the spice.
As optimization, flood the preferred 0.5-3.2% of weight ratio of salt, sugar and monosodium glutamate and raw meat in the system material; More preferably 1.8%.
As optimization, flood the system step and preferably flood system with the aqueous solution and the vegetable oil of salt, sugar, monosodium glutamate earlier, add spice again and flood system.Flood the system step more preferably earlier with the aqueous solution of salt, sugar, monosodium glutamate and the vegetable oil system of flooding 12 hours, add the spice system of flooding 4 hours again.
As optimization, raw meat preferably removes the sheep hind shank of manadesma, the hind shank of ox and the big brisket of chicken; The preferred 150-200 of baking temperature ℃, preferred 10-25 of baking time minute; Procedure of processing also comprises cooling, packing, the quick-frozen after the baking.The hind shank of ox promptly three is taken off meat: gizzard is taken off, meat chopped into small pieces is taken off and tail is taken off.Preferred 180 ℃ of baking temperature preferred 10-15 of baking time minute, roasting gets final product to skewer is well done.
The processing technology of meat string exempted from frying of the present invention comprises the steps: meat cutting, the system of flooding, wear string, baking, cooling, packing, quick-frozen; Flood the spice that the system material package is drawn together vegetable oil, salt, sugar, monosodium glutamate and comprised five-spice powder (or fennel powder), cumin powder, chilli powder; Flooding when system floods system with the aqueous solution and the vegetable oil of salt, sugar, monosodium glutamate earlier, adds spice again and floods system.
The characteristics of meat string exempted from frying of the present invention are:
1), add oil after, skewer has water-retaining property and need not friedly, has saved oil, is edible after micro-wave oven, fry, mutton cooked in a chafing pot or the alternate manner heating directly.Existing skewer does not have baking technique, if add baking technique, yield rate reduces 25-30%; And product water conservation of the present invention and oiling performance are comparatively outstanding, and yield rate only reduces 5-10%.
2), solved the taste problem.Adopt the edible mode of heating, the consumer is easy to implement; The good water-retaining property of skewer, heating back edible taste is fabulous.Existing skewer has the bar of subsides phenomenon because skewer is relatively more sticking heavy in the baking process, has directly influenced the mouthfeel of skewer; And skewer of the present invention emphasis in process has solved the problems referred to above, and the skewer mouthfeel is tendered with a crispy crust, and the good springiness of meat.
After adopting technique scheme, meat string exempted from frying of the present invention has and need not fried system when edible, and it is oily to save fried system, instant edible is an edible after micro-wave oven, fry, mutton cooked in a chafing pot or the alternate manner heating, and mouthfeel is good, tender with a crispy crust the good springiness of meat, the advantage that yield rate is high.
The specific embodiment
Do further explanation below in conjunction with instantiation:
Embodiment one, and the raw material of meat string exempted from frying of the present invention comprises 100 kilograms of the sheep hind shank of manadesma and flood the system material that procedure of processing comprises: meat cutting, the system of flooding, wear string, baking, flood system, cooling, packing, quick-frozen.Flood the system material package and draw together vegetable oil, salt, sugar, monosodium glutamate and spice, spice comprises five-spice powder (or fennel powder), cumin powder, chilli powder.Flood the system step earlier with the aqueous solution of salt, sugar, monosodium glutamate and the vegetable oil system of flooding 12 hours, add the spice system of flooding 4 hours again.
The baking temperature is 150 ℃, and the baking time is 25 minutes.The weight ratio of vegetable oil and raw meat is 1.5%, and the weight ratio of spice and raw meat is 0.5%, and the weight ratio of flooding salt, sugar and monosodium glutamate and raw meat in the system material is 0.5%.The weight proportion of each raw material is 0.05 kilogram of five-spice powder (or fennel powder), 0.5 kilogram of cumin powder, 0.05 kilogram of chilli powder in the spice.
Embodiment two, and the raw material of meat string exempted from frying of the present invention comprises 100 kilograms of the big briskets of chicken and flood the system material that procedure of processing comprises: meat cutting, the system of flooding, wear string, baking, flood system, cooling, packing, quick-frozen.Flood the system material package and draw together vegetable oil, salt, sugar, monosodium glutamate and spice, spice comprises five-spice powder (or fennel powder), cumin powder, chilli powder.Flood the system step earlier with the aqueous solution of salt, sugar, monosodium glutamate and the vegetable oil system of flooding 12 hours, add the spice system of flooding 4 hours again.The baking temperature is 180 ℃, and the baking time is 15 minutes.
The weight ratio of vegetable oil and raw meat is 6%, and the weight ratio of spice and raw meat is 2%, and the weight ratio of flooding salt, sugar and monosodium glutamate and raw meat in the system material is 3.2%.The weight proportion of each raw material is 0.6 kilogram of five-spice powder, 1.5 kilograms of cumin powders, 0.6 kilogram of chilli powder in the spice.
Embodiment three, and the raw material of meat string exempted from frying of the present invention comprises 100 kilograms of the hind shank of ox and flood the system material that procedure of processing comprises: meat cutting, the system of flooding, wear string, baking, flood system, cooling, packing, quick-frozen.Flood the system material package and draw together vegetable oil, salt, sugar, monosodium glutamate and spice, spice comprises five-spice powder (or fennel powder), cumin powder, chilli powder.Flood the system step earlier with the aqueous solution of salt, sugar, monosodium glutamate and the vegetable oil system of flooding 12 hours, add the spice system of flooding 4 hours again.The baking temperature is 200 ℃, and the baking time is 10 minutes.
The weight ratio of vegetable oil and raw meat is 3%, and the weight ratio of spice and raw meat is 1.2%, and the weight ratio of flooding salt, sugar and monosodium glutamate and raw meat in the system material is 1.8%.The weight proportion of each raw material is 0.2 kilogram of five-spice powder, 1 kilogram of cumin powder, 0.2 kilogram of chilli powder in the spice.
Embodiment four, and the raw material of meat string exempted from frying of the present invention comprises 100 kilograms of the sheep hind shank of manadesma and flood the system material that procedure of processing comprises: meat cutting, the system of flooding, wear string, baking, flood system, cooling, packing, quick-frozen.Flood the system material package and draw together vegetable oil, salt, sugar, monosodium glutamate and spice, spice comprises five-spice powder (or fennel powder), cumin powder, chilli powder.Flood the system step earlier with the aqueous solution of salt, sugar, monosodium glutamate and the vegetable oil system of flooding 12 hours, add the spice system of flooding 4 hours again.The baking temperature is 180 ℃, and the baking time is 20 minutes.
The weight ratio of vegetable oil and raw meat is 3%, and the weight ratio of spice and raw meat is 1%, and the weight ratio of flooding salt, sugar and monosodium glutamate and raw meat in the system material is 1%.The weight proportion of each raw material is 0.3 kilogram of five-spice powder, 1.2 kilograms of cumin powders, 0.2 kilogram of chilli powder in the spice.
Claims (10)
1, a kind of meat string exempted from frying, it is characterized in that raw material comprises floods system material and meat, and procedure of processing comprises: meat cutting, flooding system, wear string, baking, flood to make and comprise vegetable oil, salt in expecting.
2, meat string exempted from frying according to claim 1 is characterized in that the preferred 1.5-6% of weight ratio of its vegetable oil and raw meat.
3, meat string exempted from frying according to claim 2 is characterized in that flooding the system material and also comprises sugar, monosodium glutamate and spice.
4, meat string exempted from frying according to claim 3 is characterized in that spice comprises five-spice powder (or fennel powder), cumin powder, chilli powder.
5, meat string exempted from frying according to claim 4 is characterized in that the preferred 0.5-2% of weight ratio of spice and raw meat.
6, meat string exempted from frying according to claim 4 is characterized in that the preferred five-spice powder of the weight proportion of each raw material (or fennel powder) 0.05-0.6, cumin powder 0.5-1.5, chilli powder 0.05-0.6 in the spice.
7, meat string exempted from frying according to claim 3 is characterized in that flooding the preferred 0.5-3.2% of weight ratio that makes salt, sugar and monosodium glutamate and raw meat in the material.
8, according to claim 1,2,3,4,5,6 or 7 described meat string exempted from frying, it is characterized in that flooding the system step and preferably flood system with the aqueous solution and the vegetable oil of salt, sugar, monosodium glutamate earlier, add spice again and flood system.
9, meat string exempted from frying according to claim 8 is characterized in that raw meat preferably removes the sheep hind shank of manadesma, the hind shank of ox and the big brisket of chicken; The preferred 150-200 of baking temperature ℃, preferred 10-25 of baking time minute; Procedure of processing also comprises cooling, packing, the quick-frozen after the baking.
10, the processing technology of meat string exempted from frying of the present invention is characterized in that comprising the steps: meat cutting, the system of flooding, wears string, baking, cooling, packing, quick-frozen; Flood the spice that the system material package is drawn together vegetable oil, salt, sugar, monosodium glutamate and comprised five-spice powder (or fennel powder), cumin powder, chilli powder; Flooding when system floods system with the aqueous solution and the vegetable oil of salt, sugar, monosodium glutamate earlier, adds spice again and floods system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100706571A CN1726819A (en) | 2004-07-28 | 2004-07-28 | Meat string exempted from frying and preparing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100706571A CN1726819A (en) | 2004-07-28 | 2004-07-28 | Meat string exempted from frying and preparing technique |
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| Publication Number | Publication Date |
|---|---|
| CN1726819A true CN1726819A (en) | 2006-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100706571A Pending CN1726819A (en) | 2004-07-28 | 2004-07-28 | Meat string exempted from frying and preparing technique |
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| CN (1) | CN1726819A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972783A (en) * | 2012-11-30 | 2013-03-20 | 青岛正大有限公司 | Processing method for chicken shoulder blades |
| CN103494223A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Thorn tea-flavor pork shashlik and preparation method thereof |
| CN103504343A (en) * | 2013-09-30 | 2014-01-15 | 河南省淇县永达食业有限公司 | Production method of kebabs |
| CN104106808A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Cumin undercut kebab and manufacturing method thereof |
-
2004
- 2004-07-28 CN CNA2004100706571A patent/CN1726819A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972783A (en) * | 2012-11-30 | 2013-03-20 | 青岛正大有限公司 | Processing method for chicken shoulder blades |
| CN103494223A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Thorn tea-flavor pork shashlik and preparation method thereof |
| CN103494223B (en) * | 2013-08-26 | 2016-05-11 | 安徽富利康食品有限公司 | A kind of free cephalanoplos tea sweet drink local flavor skewer and preparation method thereof |
| CN103504343A (en) * | 2013-09-30 | 2014-01-15 | 河南省淇县永达食业有限公司 | Production method of kebabs |
| CN104106808A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Cumin undercut kebab and manufacturing method thereof |
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