TWI540972B - Sliced ​​structure and its making method - Google Patents

Description

Skew structure and manufacturing method thereof

The invention relates to a string burning structure, in particular to a string burning structure formed by ingeniously combining a main filling material formed by cutting a glutinous rice intestine with a piece of meat, and inserting the same, and a manufacturing method thereof.

Roasted meat is a kind of dish that Japanese people often eat. There are three main types of pork roasting, namely, skewer, Japanese-style pork and Korean-style pork.

Skewers are served in different countries and have different flavors. The world famous skewers are Japanese skewers, Malaysian, Thai, and Indonesian skewers. Most of the skewers are mainly meat, and some countries are popular with potato or fruit skewers. The fragrant meat skewers can be grilled with chicken, pork, beef, and mutton. The meat that can be skewered can be large or small, and varies from place to place.

The Japanese are called skewers to make roast birds (YAKITORI), and TORI means chicken. The tradition of roasting birds is not from the Japanese, but the Dutch priests who lived in Nagasaki during the Edo period. They brought the method of cooking the Barbie Q (BARBUQUE) to Japan, and later became popular. It became a Japanese cuisine. Mainstream.

Skewers are one of the main dishes of the Japanese. There is no season for the skewer cooking materials. Basically, pork, mutton, chicken, viscera and vegetables are common types of skewers.

The practice of skewer seems to be simple. In fact, food is not dependent on seasonings, but relies on high temperature to force the original taste of food. It is a difficult cooking technique. Japanese skewer specialization The shops are all cooked in charcoal, because the charcoal is evenly distributed, and the roasted meat has a unique flavor.

The above-mentioned food materials and methods for skewer have been widely used in most skewers or shops, so they are well-known techniques and will not be repeated here.

Due to the changes in modern people's life and eating habits, the demand for diet has also changed relatively. The traditional skewering method can no longer meet the needs of modern people. For example, skewers with meat as ingredients, although full of aroma, but the taste is too greasy, usually only It can be eaten in small amounts, or as a snack, staying up late, with other meals, it is difficult to enjoy as a meal. Eating too much meat has an adverse effect on health and digestion.

Skewers with fruits and vegetables as ingredients are less greasy, but they also lack the fascinating aroma of meat grilling and are less prone to satiety. Therefore, how to preserve the traditional skewer grilling delicious, less meaty greasy feeling, more eating fullness, such as the combination of the people's favorite rice food as a staple food, will be able to make the traditional skewer structure reborn, become another A snack, day and night, or even a meal is ideal for meeting the potential needs of modern consumers.

The present invention provides a string burning structure which is composed of a string of inserts inserted into at least two baked goods, and the baked goods each comprise a cut piece formed by a glutinous rice sausage. a main filling material, a first piece of meat wrapped around the main filling material, and a second piece of meat wrapped around the main filling material and having a winding direction substantially perpendicular to the first piece of meat.

The string burning structure provided by the invention has internal parts of each baking material A main filling material mainly filled with glutinous rice, the outer layer is covered with the first and second pieces of meat suitable for barbecue, so that after the barbecue, the meat piece after the external barbecue provides a scent and a charming taste, and The glutinous rice filling of the main main filling material provides the consumer with the fullness of the meal, providing consumers with another snack, staying up late, and even serving as a good choice for a meal.

1‧‧‧Bakes

2‧‧‧Skewering structure

10‧‧‧Main fillings

101‧‧‧ 糯米肠

11‧‧‧ Large intestine coating

12‧‧‧ glutinous rice filling

121‧‧‧Exposed end face

20‧‧‧ taste fillings

30‧‧‧First slice of meat

301‧‧‧ pieces of meat

31‧‧‧

40‧‧‧Second meat slice

41‧‧‧

50‧‧‧Chain inserts

501‧‧‧Bamboo

51‧‧‧ gripping parts

52‧‧‧Fork parts

53‧‧‧ holding parts

54‧‧‧Fork parts

‧‧‧‧ winding direction

‧‧‧‧ winding direction

1 is a block diagram of a method for fabricating a string firing structure of the present invention.

Figure 2 is a perspective view of the main filling material of the present invention.

Figure 3 is a cross-sectional view of the present invention taken along line 1-1 of Figure 2;

Fig. 4 is a schematic view showing the formation of a plurality of main filling materials after cutting the strip-shaped glutinous rice in the present invention.

Figure 5 is a side plan view of the present invention for placing a taste filling on the main filling material.

Fig. 6 is a schematic view showing the action of winding the first piece of meat on the main filling material and the taste filling material according to the present invention.

Figure 7 is a side cross-sectional view showing the first piece of meat on the main filling material and the taste filling material of the present invention.

Figure 8 is a schematic view showing the relative relationship of the winding directions of the two pieces of meat on the main filling material and the taste filling material according to the present invention.

Figure 9 is a side cross-sectional view showing the formation of a baked product after the second piece of meat is wound in the present invention.

Figure 10 is a partial perspective exploded view of a baked product of the present invention.

Figure 11 is a perspective view of a baked product of the present invention.

Figure 12 is an external view of a string insert of the present invention, and shows that the string insert is made of a bamboo Signature.

Figure 13 is a combination view showing the appearance of a string-fired structure composed of a series of three inserts of a string insert.

Figure 14 is a partial exploded perspective view of a string firing structure of the present invention.

Figure 15 is an exploded perspective view of another string insert of the present invention.

Figure 16 is a perspective assembled view of another string insert of the present invention, and shows that the string insert is composed of two bamboo sticks appropriately stacked.

As shown in FIG. 1 , the present invention provides a preferred embodiment of a string firing structure and a manufacturing method thereof. The manufacturing method mainly includes the following method steps:

a. a preparation step of the main filling material 10;

At least two main filling materials 10 are prepared. In this embodiment, three main filling materials 10 are prepared. Each of the main filling materials 10 includes a ring-shaped large intestine coating layer 11, as shown in FIGS. 2 and 3, and a The glutinous rice filling 12 covered in a block shape in the large intestine coating layer 11; the glutinous rice filling 12 has a bare end surface 121 formed at each of the two end portions not covered by the large intestine coating layer 11.

The main filling material 10 can be made by dicing a long strip of glutinous rice intestine 101 which is common in the market. It is well known that the glutinous rice intestine 101 is usually filled into the pig large intestine with glutinous rice as a filling, and then tied at a two-end rope or thread. Therefore, the main filling material 10 can be configured by using the glutinous rice intestine 101 to be cut into a plurality of block structures in the transverse direction, and then taking the portions other than the ends of the head and the tail, as shown in FIG. At present, there are two kinds of glutinous rice sausages commonly available on the market. The first type is about 15-20 cm in length, the diameter is about 3.5-4.5 cm, the second length is about 10 cm, and the diameter is about 3 cm, and both can be appropriately selected.

b. the step of placing the taste filling material 20;

Mainly a taste filling material 20 is placed on one of the exposed end faces 121 of the main filling material 10, as shown in FIG. The taste filling material 20 is selected from the group consisting of onion, garlic, kimchi, sauerkraut, scallop, shrimp, enoki mushroom, abalone slice and onion. In this embodiment, the onion is cut into segments, which is commonly known as the onion segment.

c. the winding step of the first piece of meat;

A first piece of meat 301 having a substantially elongated shape is wound from the exposed end surface 121 of one of the main filling materials 10, and at least one turn is wound along one side of the large intestine coating layer 11 and the other exposed end surface 121. As shown in FIGS. 6 and 7, a first piece of meat 30 is formed on the main filling material 10, and both ends of the first piece of meat 30 are superposed on the exposed end surface 121. This embodiment is just wound one turn, and its winding direction is represented by α, as shown in Figs.

Since the above-mentioned taste filling material 20 is previously placed on one of the bare end faces 121 of the main filling material 10, it can be coated between the main filling material 10 and the first meat piece layer 30 at the same time after the meat piece winding step is performed.

d. a second piece of meat chip winding step;

A second piece of meat (not shown) having a substantially elongated sheet shape is coated from one side of the main filling material 10 to the large intestine coating layer 11 and is coated along one exposed end surface 121 to the other side of the large intestine. The layer 11 is wound over at least one turn, as shown in Figures 8 to 10, and the two ends 41 of the second piece of meat layer 40 are stacked on the large intestine coating 11, whereby the main filling material is A second piece of meat 40 is formed on top of 10 and a baked object 1 is obtained, as shown in FIG.

It is important to note that the winding direction of the second piece of meat 40 is large. The first piece of meat 30 is perpendicular to each other. Therefore, the two ends 31 of the first piece of meat 30 are superposed on each other, and can be pressed and fixed by the opposite portion of the second piece of meat 40 which is wound therethrough, so that the first piece of meat is layered. 30 can maintain a tightly wounded state without looseness. The second piece of meat of this embodiment is wound just one turn, and its winding direction is expressed by β, which is substantially perpendicular to the winding direction of the first piece of meat 301, as shown in FIG.

e. Repeat steps c to d to obtain at least two baked goods 1. In this embodiment, three baking materials 1 are produced in total.

f. string insertion step;

A string of inserts 50 is passed through the two ends 41 of the second piece of meat layer 40 of each of the baked goods 1, the large intestine coating 11 of the main filling material 10, and the glutinous rice filling 12, as shown in Figs. The baked goods 1 can be inserted together in series while forming a string burning structure 2. As can be seen from the above, each of the stringer structures 2 of the present embodiment is composed of a string of inserts 50 and three baked goods 1 inserted in series thereon.

The string insert 50 may be formed by a bamboo stick having a grip portion 51 and a bifurcation extending integrally from the grip portion 51 for penetrating the bifurcation portion of the baked object 1 52.

The first meat piece 301 and the second piece of meat of the present invention may be selected from any of pork, beef and lamb.

The invention may further comprise an attachment step g of the taste-raising coating;

Mainly on the outer surface of the first piece of meat layer 30 and the second piece of meat layer 40 exposed on each of the baked goods 1 to cover the taste-reducing cover (not shown), thereby producing a taste-enhancing effect. . The taste-raising coating may be selected from the group consisting of mustard powder, seven-flavored powder, firewood powder, garlic powder, sea Any of moss powder, cheese powder and carbon baking powder.

The present invention can obtain a string of fired structures 2 by the above-mentioned manufacturing method. As shown in FIGS. 13 and 14, the stringer structure 2 mainly includes: at least two baked goods 1, each of the baked goods 1 including a main filling a material 10, a taste filling material 20, a first meat piece layer 30 and a second meat piece layer 40; wherein: the main filling material 10, each comprising a ring-shaped large intestine coating layer 11, and a covering The large intestine coating layer 11 has a block-shaped glutinous rice filling 12; the glutinous rice filling 12 has a bare end surface 121 formed at each of the two end portions not covered by the large intestine coating layer 11.

The taste filling material 20 may be placed on one of the exposed end faces 121 of the main filling material 10. The taste filling material 20 may be selected from the group consisting of onion, garlic, kimchi, sauerkraut, scallop, shrimp, enoki mushroom, and abalone slice. And any of the onion wires, this embodiment uses cut green onions, which is commonly known as the onion segments.

The first piece of meat sheet 30 is substantially in the shape of a long sheet and is wound and stacked on the exposed end surface 12 of the main filling material 10 and the large intestine coating layer 11. This embodiment is just wrapped around one turn and has two The end 31, that is, a first starting end 31 and a first terminal 31, are stacked on the exposed end surface 121.

The second piece of meat piece 40 is substantially in the shape of a long sheet, and is wound and stacked on the large intestine coating layer 11 and the exposed end surface 121 of the main filling material 10. In this embodiment, the winding direction is just one winding. It is substantially perpendicular to the first piece of meat layer 30. Therefore, the two ends of the first piece of meat layer 30 can be press-fixed to maintain the first piece of meat layer 30 in a tightly wound state. The two ends 41 of the second piece of meat 40, that is, a second starting end 41 and a second terminal 41, are stacked on the large intestine coating 11.

a string of inserts 50 for penetrating through the second starting end 41 of the second piece of meat layer 40 of each of the baked goods 1 and the second terminal end 41, the large intestine coating layer 11 of the main filling material 10, and the filling of the glutinous rice 12 So that the baked goods 1 can be inserted together in series.

The taste filling material 20 of the above embodiment of the present invention is coated between the main filling material 10 and the first meat piece layer 30, but not limited thereto, in principle, as long as it can be coated on the baking material 1 The desired effect can be achieved, whereby other embodiments can be derived, such as being wrapped between the primary filling material 10 and the second meat layer 40, or coated on the first and second meat layers 30, 40. In the meantime, or a suitable combination of the above embodiments.

The invention utilizes the above-mentioned baked goods 1 to add different taste filling materials 20, can achieve the effect of changing taste, enables consumers to have more diverse selections and transformations, or select suitable tastes according to personal preference.

In the present invention, the outer surface of the first piece of meat layer 30 and the second piece of meat layer 40 exposed on each of the above-mentioned bakes 1 may be coated with a layer of taste-drawing cloth (not shown) to thereby enhance the taste. effect. The taste-raising coating may be selected from the group consisting of mustard powder, kiwi powder, bonito powder, pecan powder, seaweed powder, cheese powder and carbon baking powder.

The string insert 50 used in the present invention is not limited to the single bamboo stick pattern, and may be composed of two bamboo sticks 501. As shown in FIGS. 15 and 16, the bamboo sticks 501 each have a grip. a portion 53 and a fork portion 54 integrally extending from one side of the grip portion 53; the string insert 50 is overlapped with the grip portion 53 of the bamboo stick 501, and the fork portions 54 are separated by a distance The way through the baked goods 1.

The above-mentioned serial insert 50 composed of a single bamboo stick or a double bamboo stick enables the operator to perform the reverse baking of the skewer structure 2 through the gripping portions 51 and 53, and The design of the double-fork portion 54 provides the basic function of the string insertion on the one hand, and prevents the loosening and idling of the baked material 1 during the turning process on the other hand, thereby ensuring a smooth operation of the baking operation.

The main core part of the baking material 1 of the present invention is the main filling material 10, and the main filling material 10 is mainly glutinous rice as the main food material. Therefore, the present invention can be compared with the skewer structure mainly composed of meat or vegetables. Providing consumers with a greater sense of fullness can be further enjoyed as a meal.

The invention is coated on the outside of the main filling material 10 with a first piece of meat layer 30 and a second piece of meat piece 40 suitable for baking. Therefore, it can emit a scent of the nose and mouth when baking, and the piece of meat is added. Its unique chewy and mouthfeel can greatly increase appetite.

As described above, the present invention combines the above-mentioned main filling material 10 with the first and second meat layer 30, 40 in an ingenious manner, and can form a perfect match, in addition to the taste and taste of eating, the satiety is also considered. It can provide consumers with another kind of snack, stay up all night, and even serve as an ideal choice for dinner.

In addition to the basic matching of the main filling material 10 and the first and second meat layer 30, 40, the present invention can be further matched with various taste filling materials 20 to change various tastes, and can be further combined with the covering. The scented drapes are used to achieve a variety of different flavoring effects, thus providing consumers with a more diverse choice, allowing consumers to freely choose and change according to their personal tastes.

In the above-described baked product 1 of the present invention, the serially inserted structure 50 is inserted in series to form the string-fired structure 2, and the type and meat quality of the first and second pieces of meat 301 may be selected, and the baked goods 1 may be appropriately kneaded for shaping. For example, it can be kneaded into a spherical shape or close to a spherical shape to increase the selling phase of the food.

The present invention skillfully utilizes the special winding and winding positions of the first and second pieces of meat 30, 40 to ensure that the two ends 31 of the first piece of meat 30 are naturally wound by the second piece of meat 40 and are tightly wound around the main On the filling material 10, the two ends 41 of the second meat piece layer 40 can also be naturally positioned in series during the string insertion process, and tightly wound around the first piece of meat layer 30 and the main filling material 10, so that the main filling material 10 is It can be tightly and tightly wrapped in the first and second pieces of meat 30, 40, so that the glutinous rice filling 12 of the main filling material 10 can be prevented from being deformed and exploded during baking and heating, and the first, The two pieces of meat 30, 40 are loosened during the baking and turning process, so the whole string burning structure 2 is relatively tight and firm, so that the operator can safely perform baking and turning operations, and can still maintain after the baking is completed. The integrity and compactness of the structure, in addition to selling well, consumers can easily enjoy.

In summary, the present invention has excellent advancement and practicability in similar products, and at the same time, inspecting domestic and foreign technical materials on such structures, and the same structure or manufacturing method is not found in the literature. Therefore, the present invention already has the invention patent requirements, and submits an application according to law.

However, the above-mentioned ones are merely a plurality of preferred embodiments of the present invention, and the equivalent structural changes of the present invention and the scope of the claims are intended to be included in the scope of the present invention.

1‧‧‧Bakes

2‧‧‧Skewering structure

10‧‧‧Main fillings

11‧‧‧ Large intestine coating

12‧‧‧ glutinous rice filling

20‧‧‧ taste fillings

30‧‧‧First slice of meat

31‧‧‧

40‧‧‧Second meat slice

41‧‧‧

50‧‧‧Chain inserts

51‧‧‧ gripping parts

52‧‧‧Fork parts

Claims (14)

A string burning structure comprising: at least two baking materials, the baking materials each comprising a main filling material, a first meat piece layer and a second meat piece layer; wherein: the main filling material comprises a ring shape a large intestine coating layer, and a glutinous rice filling which is covered in a block shape in the large intestine coating layer; the glutinous rice filling has a bareness at each of the two end portions not covered by the large intestine coating layer The first piece of meat has a substantially elongated shape and is wound around the exposed end surface of the main filling material and the large intestine coating layer, and the two ends respectively have a first starting end and a first end And superposed on the exposed end surface; the second piece of meat piece has a substantially elongated shape and is wound and stacked on the exposed end surface of the main filling material and the large intestine coating layer, and the winding direction thereof is substantially The first piece of the meat piece is perpendicular to the other, and the first starting end and the first end of the first piece of meat are pressed and fixed on the main filling material, and the two ends respectively have a second starting end and a second end. Terminals are stacked on the large intestine coating; a string of inserts is used to penetrate Each of the second starting end of the second roasting meat material layer and a second terminal, and a cladding layer colon primary glutinous rice stuffing stuffing material, the composition can be baked together with the string inserted. The string burning structure according to claim 1, wherein the first piece of meat is wound around at least one turn of each of the main filling materials, and the first starting end and the first terminal end are superposed on each other. a second exposed end of the filling material; the second piece of meat is wound around the respective main filling material at least one turn, and the second starting end and the second terminal end are superposed on each other The filling is on the same part of the large intestine coating. The skewer structure of claim 1, wherein the first piece of meat and the second piece of meat are selected from the group consisting of pork, beef and lamb. The string burning structure according to claim 1, wherein each of the baking materials further comprises a taste filling material, which can be selectively coated on the main filling material, the first meat piece layer and the second Slices of meat between layers. The skewer structure according to claim 4, wherein the taste filling material is selected from the group consisting of onion, garlic, kimchi, sauerkraut, scallop, shrimp, enoki mushroom, abalone slice and onion. The skein structure of claim 1, wherein each of the baked goods further comprises a taste draping covering for covering the first piece of meat and the second piece of meat to be exposed On the outer surface. The skewer structure according to claim 6, wherein the taste-raising coating is selected from the group consisting of mustard powder, kiwi powder, bonito powder, pecan powder, seaweed powder, cheese powder and carbon baking powder. Either. The string burning structure according to claim 1, wherein the string insert comprises a bamboo stick, the bamboo stick has a holding portion, and the fork extends integrally from the holding portion for running through The bifurcation portion of the baked product. The string burning structure according to claim 1, wherein the string insert comprises two bamboo sticks, each of the bamboo sticks having a gripping portion, and a fork extending integrally from one side of the gripping portion a portion; the string inserts are overlapped by the gripping portions of the bamboo sticks, and the fork portions are penetrated through the baked goods at a distance. A method for manufacturing a skewer structure, comprising the following method steps: a. preparing a main filling material; preparing at least two main filling materials, each of the main filling materials comprising a ring-shaped large intestine coating layer, and a package a glutinous rice filling covered in a block shape in the large intestine coating layer; the glutinous rice filling has a bare end surface formed at each of the two end portions not covered by the large intestine coating layer; b. the first meat piece a winding step; forming a substantially elongated sheet-shaped piece of meat starting from the exposed end surface of one of the main filling materials, and winding at least one turn along one side of the large intestine coating layer and the other exposed end surface, thereby Forming a first piece of meat on the main filling material; the two ends of the first piece of meat are stacked on the exposed end face; c. the second piece of meat winding step; and a substantially elongated sheet a piece of meat, starting from a side of the large intestine coating of the main filling material, wrapping at least one turn along a bare end surface to the other side of the large intestine coating layer, thereby forming a second on the main filling material a piece of meat and obtain a baked product; the second piece of meat The winding direction is substantially perpendicular to the first piece of meat, and the two ends of the first piece of meat are press-fixed to the main filling; the two ends of the second piece of meat are stacked on the large intestine On the cladding; d. repeating steps b to c to obtain at least two baked goods; e. a string insertion step; passing a string of inserts through the second piece of meat of each of the baked goods The two-end, the large intestine coating of the main filling material and the filling of the glutinous rice enable the baked goods to be inserted together to form a string of fired structures. The method for manufacturing a skewer structure according to claim 10, wherein the main filling material of the step a is formed by cutting a long strip of glutinous rice in a transverse direction to form a plurality of block structures, and then taking the ends of the head and the tail The part is composed. The method for preparing a skewer structure according to claim 10, further comprising the step of placing the taste filling material before the step b, for placing a taste on one of the exposed end faces of the main filling material of the step a The filling material may be coated between the main filling material and the first meat piece layer after performing step b. The method for producing a skewer structure according to claim 12, wherein the taste filling material is selected from the group consisting of onion, garlic, kimchi, sauerkraut, scallop, shrimp, enoki mushroom, abalone slice and onion. The method for manufacturing a sizzling structure according to claim 10, further comprising the step of attaching the scented draping after step e, for the first piece of meat and the second piece of meat in each of the baked goods Coating the taste-raising coating on the outer surface of the layer; the taste-dried coating is selected from the group consisting of mustard powder, seven-flavored powder, diesel fish powder, garlic powder, seaweed powder, cheese powder and Any of the carbon baking powder.