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Method for making pork kebabs with Taiwan flavor

A production method and technology of pork skewers, applied in food preparation, application, food science, etc., can solve the problems of hard taste, easily denatured protein, and carcinogenic chemicals, and achieve uniform taste, short frying time, and convenient eating Effect

Inactive Publication Date: 2011-08-17
ANHUI BAODI MEAT FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly two ways to make pork skewers: grilling and frying. The pork skewers produced by these two methods are prone to denaturation of meat protein and produce carcinogenic chemicals under the high temperature of baking and frying. , and the taste is hard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of preparation method with the pork skewer of Taiwan flavor, finish according to following steps:

[0016] (1) Segmentation: Cut the selected 8:2 minced meat into long strips with variable length*1.5cm, and each piece is 2-3cm long.

[0017] (2) Ingredients: 1.3kg of salt, 5kg of sugar, 2kg of glucose, 0.25kg of monosodium glutamate, 0.1kg of I+G, 0.3kg of sodium tripolyphosphate, 0.3kg of carrageenan, 0.7kg of cinnamon powder, 0.2kg of jade fruit powder, Soy sauce 0.8kg, sesame oil 0.3kg, ethyl maltol 0.01kg, barbecue essence 0.1kg, pork essence paste 0.35kg, starch 3kg, ice water 30kg, mix all auxiliary materials with water evenly to make water.

[0018] (3) Tumbling: under the condition of 0-4°C, pour the prepared material water and 100kg of minced pork meat 8:2 into the tumbler together, vacuumize to -0.08MPa, and the total time of tumbling 90 minutes, work 8 minutes, stop 4 minutes, speed 4 ~ 5rmp / min.

[0019] (4) Pickling: Pickle at a tempe...

Embodiment 2

[0023] Embodiment 2: a kind of preparation method with the pork skewer of Taiwan flavor, finish according to following steps:

[0024] (1) Segmentation: Cut the selected 8:2 minced meat into long strips with variable length*1.5cm, and each piece is 2-3cm long.

[0025] (2) Ingredients: 1.3kg of salt, 5kg of sugar, 2kg of glucose, 0.25kg of monosodium glutamate, 0.1kg of I+G, 0.3kg of sodium tripolyphosphate, 0.3kg of carrageenan, 0.7kg of cinnamon powder, 0.2kg of jade fruit powder, Soy sauce 0.8kg, sesame oil 0.3kg, ethyl maltol 0.01kg, barbecue essence 0.1kg, pork essence paste 0.35kg, starch 3kg, ice water 30kg, mix all auxiliary materials with water evenly to make water.

[0026] (3) Tumbling: under the condition of 0-4°C, pour the prepared material water and 100kg of minced pork meat 8:2 into the tumbler together, vacuumize to -0.08MPa, and the total time of tumbling 90 minutes, work 8 minutes, stop 4 minutes, speed 4 ~ 5rmp / min.

[0027] (4) Pickling: Pickle at a tempe...

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PUM

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Abstract

The invention discloses a method for making pork kebabs with Taiwan flavor. Minced pork is sequentially subjected to tumbling, salting, threading and single freezing. The seasoning for salting is prepared by mixing salt, white sugar, glucose, monosodium glutamate, I+G, sodium tripolyphosphate, carrageenin, oil cassia powder, semen myristica powder, dark soy sauce, sesame oil, ethyl maltol, barbecue essence, pork essence cream, starch and ice water. After the made pork kebabs with Taiwan flavor are broiled by charcoal, broiled by electricity at the temperature of 180 DEG C or fried, the surface color is attractive, the meat is fresh, tender and delicious, the taste is uniform, the mouthfeel is comfortable, the taste is delicious, the fragrance is thick, and the aftertaste is lingering.

Description

(1) Technical field [0001] The invention relates to a method for making food, in particular to a method for making pork skewers with Taiwanese flavor. (2) Background technology [0002] In today's life, pork is the most consumed food in my country's traditional meat products, especially pork skewers, which are tender and have a long aftertaste. At present, there are mainly two ways to make pork skewers: grilling and frying. The pork skewers produced by these two methods are prone to denaturation of meat protein and produce carcinogenic chemicals under the high temperature of baking and frying. , and the taste is hard. (3) Contents of the invention [0003] The purpose of the present invention is to provide a method for making pork skewers with Taiwanese flavor. The method uses pork as the main raw material, and the pork skewers made are fresh and tender, have a good taste, are safe and hygienic to eat. [0004] Conceived as above, the technical solution of the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/317A23L1/318A23L13/10A23L13/40A23L13/60A23L13/70
Inventor 姚红飞卢进峰王雅静程榆茗
Owner ANHUI BAODI MEAT FOODS
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