TR2023009441A2 - In the food industry; With the production method of 'BAHAR KEBABI', with a different perspective on meat recipes, the meatballs are enriched with nuts and complemented with an unusual puree. Its flavor and shape are taken to a different dimension with rib bones. - Google Patents

Abstract

The invention is ?BAHAR KEBAB? used in the food industry. It is related to the production method of . The invention is a new product that has emerged as a result of a series of processes by combining beef and lamb as protein sources, rib bones, strained yoghurt, potatoes as carbohydrate sources, nuts and vegetables as vitamin sources, concept oil as fat source, and salt as a chemical compound. it is related to kebab

Description

DESCRIPTION BAHAR KEBABI Technical Field The invention is related to the production method of "BAHAR KEBAB" used in the food industry. The invention is a new product that emerged as a result of a series of processes by combining beef and lamb, which are sources of protein, rib bones, strained yoghurt, potatoes, which are sources of carbohydrates, nuts and vegetables, which are sources of vitamins, gooseberry, which is a source of fat, and salt, which is a chemical compound. Known Status of the Technique with Kebab When we look at the gastronomy literature, we see the existence of meat mixtures, bones and puree mixtures in food recipes. In these recipes, pieces of meat or meatballs are generally used. Grilling meat and meatballs with high animal fat content is more preferred than cooking vegetables or baking. It is seen that beef, sheep and poultry meat cooked with different methods are used as meat. Products consisting of begendi, puree and vegetables are used as bedding. It has been observed that the use of nuts is quite low. Brief Description of the Invention Adequate and balanced nutrition; It can be expressed as consuming the required amount of protein, fat, carbohydrate, vitamins and minerals, which are the basic nutrients required for the individual. Proteins: The cell renews and produces. The main protein sources are meat, milk and its derivatives, as well as legumes. Oils; animal and vegetable oils. Carbohydrates: Provide energy to the body. Its sources are grains, vegetables, fruits, legumes, nuts and root crops. Vitamins help protect against diseases. The main sources of vitamins are vegetables, fruits and herbs. Minerals: They help maintain health and the growth and development of the body. Basic mineral sources include milk and its derivatives, meat and its derivatives, nuts, vegetables, dried fruits and salt. Water: At least 50% and at most 70% of an adult's body weight consists of water. It is recommended for an adult to consume between 1500ml and 3000ml per day. In an adequate and balanced diet, it is important to distribute the food groups containing nutrients in a balanced and sufficient amount. The recipe content, which contains the basic nutritional elements of Bahar kebab, consists of 25% carbohydrate-based groups, 25% vitamin-based groups, 40% protein-based groups, 5% water and 5% mineral substances and fat-based groups. It was designed to consist of groups. Detailed Description of the Invention 0 Lamb rib bones are blanched. 0 Beef minced meat, lamb mince, ground fat is prepared. Add grape molasses, salt, egg yolk, black pepper, cumin and milk powder. o Knead for 10 minutes. o Add pistachio powder and shards and knead for another 5 minutes. o When the minced meat and other ingredients acquire a homogeneous appearance, the kneading process is stopped. o It is rolled out in 2 pieces of waxed paper using a rolling pin or by hand. When it reaches 2 mm thinness, it is cut into 7*15 cm dimensions. o Rib sticks are placed on the short side. o Hugs until the end. o It is squeezed with the help of the palm and the shape of the fingerprints is given. 0 It is rested for 2 hours. 0 Bahar kebab is ready to be cooked on the grill or cast iron pan. 0 For Bahar Kebab garnishes, peppers, ring-shaped onions and tomatoes are prepared to be thrown on the grill. 0 Peel potatoes for spring porridge. 0 It is placed in a pot with water and salt added, boiled and filtered. Using a chopper or crusher, add yoghurt, crushed garlic, water and salt to the mayonnaise pot and whisk. o Water is added in a controlled manner to have the consistency of thick buttermilk. o Put the crushed potatoes back into the oven. 0 The prepared yoghurt mixture is added and cooked by stirring. 0 Served hot. For Service Suggestion; o A 16*32 white porcelain plate is used. 0 Spring puree is spread along the plate as a bed. o Grilled spring kebabs are placed on top, spaced apart. o As garnish, rings of onion, tomato and pepper are grilled and placed on top of the kebabs. o The triangular piece of lavash is placed on the edge of the plate in a spiral shape. o Whole pistachios and thyme are rubbed by hand and placed on top of the plate. Application of the Invention to Industry: The invention can be included in the menus of fusion cuisine and à la carte restaurants looking for difference, with preparation and cooking stages that can be easily applied and can be included in menus based on basic culinary principles. TR TR

Claims (10)

STEMS 1. This invention is about "BAHAR KEBAB" and its feature consists of three stages: puree, kebab and side dish. 2. Puree phase; o Potato 30% o Strained yoghurt 15% o Garlic (crushed) 5% o Salt 3% to 0% White pepper 3%. 3. It is a process consisting of boiling the potatoes in claim 2, crushing them, cooking them with strained yoghurt diluted with water and flavoring them with spices and salt. 4.Kebab stage; 0 Egg 4% o Beef breast minced meat 40% o Lamb minced meat 5% o Concept oil 2% 0 Milk powder 1% o Pistachios (40 g powder, 40 g rice size, 20 g whole will be used.) 10% o 10 sprigs of parsley It consists of 0 Grape molasses 3% o Cumin 3% o Black pepper 3%. 5. By weight in claim 3; Egg 4%, Beef breast minced meat 40%, Lamb minced meat 5%, Concept oil 2%, Milk powder 1%, Pistachios (40 g powder, 20 g whole, the size of 40 g rice will be used.) 10% sprigs of parsley (siphoned), It is kneading the exercise list consisting of Grape Molasses 3%, Cumin 3%, Salt 3%, Black Pepper 3% for 10 minutes. 6. In Claim 4, the kneading process is stopped when all the ingredients acquire a homogeneous appearance. 7.8 lamb rib bones are blanched and covered with the homogeneous meatballs prepared in claims 4 and 5, leaving a 1 cm space on top. 8. Bahar kebab sticks prepared in claim 6 are prepared with the grilling method and their garnishes. 9. A bed is formed with the puree prepared in claim 2, and the spring sticks cooked with the garnishes and 1 piece of Ailavas in claim 7 are placed on the puree bed. 10. The kebab plate prepared in claim 8 is decorated with rice pistachios.