Formula for preparing fresh, tender and delicious mutton shashlik

A mutton kebab and delicious technology is applied in the field of formulas for preparing fresh, tender and delicious mutton kebabs, and can solve the problems of difficulty in controlling the amount of water added, adding less, and adding more, etc., and achieves the effects of increasing yield and fresh and smooth taste.

Inactive Publication Date: 2011-02-16
安徽立泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mutton kebabs are usually prepared with mutton mixed with cumin and other seasonings. However, due to the different origins of mutton, the tastes of prepared mutton skewers are not nearly the same. Add water, but the a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, a formula for preparing fresh and delicious mutton kebabs, the raw meat is mainly mutton, and ingredients, auxiliary materials and additives are added, wherein the weight ratio of each component is:

[0016] Raw meat 100 parts water 100 parts

[0017] Ingredients 9.2 parts, accessories 6.0 parts

[0018] 9.67 parts of additives.

[0019] The ingredients are fiber powder, sheep essence, monosodium glutamate, ginger powder, cumin, chili powder and polysaccharide gum. The weight ratio of each ingredient is: fiber powder 3.5 parts, sheep essence 0.9 part, monosodium glutamate 0.9 part, ginger powder 0.2 part Ran 1.9 parts, chili noodles 1.5 parts, polysaccharide gum 0.3 parts.

[0020] The auxiliary materials are mutton oil and chopped green onions, and the weight ratio of each auxiliary material is: 4.0 parts of sheep oil, 2.0 parts of chopped green onions.

[0021] The additives are pickling agent, table salt, meat product improver, baking soda, sodium is...

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PUM

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Abstract

The invention discloses a formula for preparing fresh, tender and delicious mutton shashlik. The mutton shashlik is prepared from mutton serving as main raw meat by adding water into the raw meat, adding ingredients, auxiliary materials and additives and mixing and stirring. The formula has the advantages that: after the water of which the weight is the same as that of raw mutton is added into the raw mutton, the original flavor of the mutton cannot be changed but better mouthfeel is achieved; moreover, the yield of the raw meat of the same class can be improved, and the formula is suitable for preparing the mutton shashlik, barbecue shashlik and Australian shashlik.

Description

technical field [0001] The invention relates to the preparation of mutton kebabs, in particular to a formula for preparing tender and delicious mutton kebabs. Background technique [0002] Mutton kebabs are usually prepared with mutton mixed with cumin and other seasonings. However, due to the different origins of mutton, the tastes of prepared mutton skewers are not nearly the same. Add water, but the amount of water added determines the taste of the final mutton kebabs. It is difficult to control the amount of water added here. Adding too much will damage the flavor of the lamb, and adding too little will not taste fresh and smooth. How both can not damage the local flavor of mutton kebab, can keep the taste of mutton kebab again just to be solved. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a formula for preparing fresh and delicious mutton skewers without damaging the flavor of the mutton after adding water to t...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/311A23L13/10A23L13/40
Inventor 蔡冷双
Owner 安徽立泰食品科技有限公司
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