Recipe for preparing fresh tender and delicious shish kebab

A mutton kebab and delicious technology, which is applied in the field of formula for preparing fresh and delicious mutton kebabs, can solve the problems of difficult control of the amount of water added, adding less, adding more, etc., so as to achieve the effect of fresh and smooth taste and increase production

Inactive Publication Date: 2011-04-06
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 kind of formula for preparing fresh and delicious mutton kebabs, the raw meat is mainly mutton, water, ingredients, auxiliary materials and additives, wherein the weight ratio of each component is:

[0016] Raw meat 100 parts water 80 parts

[0017] Ingredients 7.4 parts, accessories 6.0 parts

[0018] Additives 8.96 parts

[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: 2.2 parts of fiber powder, 0.9 part of sheep essence, 0.9 part of monosodium glutamate, 0.2 part of Ran 1.9 parts, chili noodles 1.0 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 preparation, table salt, meat product improver, baking soda, sodium is...

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PUM

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Abstract

The invention provides a recipe for preparing fresh tender and delicious shish kebab. In the recipe, the shish kebab is prepared by taking mutton as raw material meat through the steps of adding water into the raw material meat, adding ingredients, accessories and additives, mixing and stirring. The recipe has the advantages that the water, with the weight content less than that of the raw material mutton, is added into the raw material mutton, the taste of the original mutton can not be changed, the mouthfeel is fresher, more tender and smoother, the yield of similar raw material meat can be further increased, and the prepared mutton is suitable for being made into the shish kebab, large barbecue shish kebab and large Australian shish kebab.

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): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 蔡冷双
Owner 安徽立泰食品科技有限公司
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