Uncooked Sichuan-flavored shashlik and preparation method thereof

A technology for Sichuan fragrant bone meat and fragrant bone meat, which is applied in the field of semi-finished food and its preparation, can solve the problems of poor taste, loss of nutrients, loss of flavor and the like, and achieve the effect of unique taste and flavor

Active Publication Date: 2012-05-16
SHANDONG NEW HOPE LIUHE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Sichuan-flavored raw meat kebabs connected with flesh and blood of the present invention aim at the problems existing in the prior art: loss of flavor, poor taste, high nutritional loss and many food safety hazards, and the eater is prone to "get an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: the preparation method of the raw meat kebabs connected with Sichuan-flavored flesh and blood, comprising the following steps:

[0041] a. Cut the raw materials into pieces: cut the minced chicken legs into small pieces of 1cm×2cm×1cm; cut the crispy chicken meat into small pieces of brittle bones 1cm×2cm×1cm.

[0042] b. Raw material weighing: weighing 800g of minced meat pieces; weighing 200g of brittle bone pieces by weight.

[0043] The preparation method of the marinade is: take Atractylodes macrocephala, Radix Paeoniae Alba, tangerine peel, Poria cocos, Chinese yam, Gorgon fruit, Pueraria lobata, Scallop, Jiao Sanxian each 10g, grind it into fine powder with a pulverizer; Tomato sauce, 10g parts by weight of soy sauce, 10g parts by weight of salt, 10g parts by weight of cooking wine, 60g of pickled peppers and 100g of water are mixed to obtain the product.

[0044] The preparation method of pickled peppers is as follows: take 200g of fresh red pepp...

Embodiment 2

[0048] Embodiment 2: the preparation method of Sichuan-flavored flesh and blood connected raw meat kebabs, comprising the following steps:

[0049] a. Cut the raw materials into pieces: cut the minced chicken legs into small pieces of 1cm×2cm×2cm; cut the crispy chicken meat into small pieces of brittle bones 1cm×2cm×2cm.

[0050] b. Raw material weighing: Weigh 700g minced meat pieces; weigh 300g brittle bone pieces.

[0051] The preparation method of the marinade is as follows: take 10g each of Atractylodes macrocephala, Radix Paeoniae Alba, Tangerine Peel, and Poria; Mix it with 20g tomato paste, 20g soy sauce, 15g salt, 10g cooking wine, 50g pickled pepper and 100g water.

[0052] The preparation method of pickled peppers is as follows: take 150g of fresh red peppers and clean them, soak them in light salt water for 10 minutes, then clean them for later use, take 30g of fresh ginger and 30g of garlic, peel them and wash them for later use, and put the washed fresh red pe...

Embodiment 3

[0056] Embodiment 3: the preparation method of the raw meat skewers connected with Sichuan fragrant flesh and blood, comprises the following steps:

[0057] a. Cut the raw materials into pieces: cut the minced chicken legs into small pieces of 1cm×2cm×1cm; cut the crispy chicken meat into small pieces of brittle bones 1cm×2cm×2cm.

[0058] b. Weighing of raw materials: weighing 600g of minced meat pieces; weighing 400g of brittle bone pieces.

[0059] The preparation method of the marinade is as follows: take 15g each of Atractylodes macrocephala, Radix Paeoniae Alba, Tangerine Peel, and Poria; Mix it with 15g tomato paste, 15g soy sauce, 15g salt, 20g cooking wine, 55g pickled pepper and 100g water.

[0060] The preparation method of pickled peppers is as follows: take 100g of fresh red peppers and clean them, soak them in light salt water for 8 minutes, and then clean them for later use. Take 40g of fresh ginger and 30g of garlic, peel them and wash them for later use. Mi...

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PUM

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Abstract

The invention discloses uncooked Sichuan-flavored shashlik and a preparation method thereof. The preparation method comprises the following steps of: a. cutting raw material into blocks: cutting drumstick ground meat into ground meat blocks, and cutting chicken gristles into small gristle blocks; b. weighing raw material: weighing 800-2000 parts by weight of ground meat blocks, weighing 200-800 parts by weight of small gristle blocks, and ensuring that the ratio by weight of the ground meat blocks to small gristle blocks is (4:1)-(1:2); c. curing raw materials: adding 10-30 parts by weight ofcuring materials, stirring for 2-5 minutes, and standing still for 1-4 hours; d. stringing raw material: stringing the cured ground meat blocks and small gristle blocks on bamboo sticks; and e. sterilizing and packaging. After being roasted, the Sichuan-flavored shashlik disclosed by the invention has unique taste and flavor. Eaters do not get inflamed after eating the roast Sichuan-flavored shashlik; and the roast Sichuan-flavored shashlik has the effects of conditioning the body health, regulating Qi and strengthening spleen, tonifying spleen, lungs and kidney, tonifying middle-Jiao and Qi,and promoting Yang.

Description

technical field [0001] The invention relates to a semi-finished food and a preparation method thereof, in particular to a Sichuan-flavored raw meat skewer connected with flesh and blood and a preparation method thereof. Background technique [0002] Bone and flesh is a traditional snack loved by the common people. It has a unique flavor and is a very popular special snack. Bone-meat kebabs are made by marinating fresh chicken thigh meat with crispy tender cartilage of chicken breast with spicy seasoning. There are many pieces of cartilage and chicken pieces on a skewer, rolled and kneaded, skewered on bamboo sticks, and then vacuum-packed or refrigerated. [0003] Customers can buy these raw meat kebabs connected with flesh and blood, and then use an oven or microwave oven at home to bake them directly into edible cooked meat kebabs. [0004] Grilled bone meat skewers are a bit spicy and slightly sweet. Compared with the roadside barbecue, the biggest selling point of thi...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L1/218A23L1/22A23L1/29A23L13/50A23L13/70A23L19/20A23L27/00A23L33/00
CPCY02A40/90
Inventor 不公告发明人
Owner SHANDONG NEW HOPE LIUHE GROUP
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