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Cooked lamb shashlik and method for making same

A mutton kebab and cooking technology is applied in the field of cooked mutton kebab and its production process, which can solve the problems of low nutritional value, negative impact on the human body, harmful to human health, etc., and achieve the effects of rich nutrition, safe food and easy digestion.

Inactive Publication Date: 2013-08-28
内蒙古大牧场牧业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of the pace of modern life, people do not have much time for cooking and soup at home, but people pay more and more attention to dietary health, and their requirements for food quality are also getting higher and higher. Now there are various Quick-frozen food, but most of them have poor taste and low nutritional value, and some quick-frozen foods will have negative effects on the human body if they are eaten frequently
[0003] At present, most lamb kebabs on the market are quick-frozen frozen products, which are cooked by frying, roasting, frying, etc., which are far from satisfying people's fast-paced life. the substance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: A cooked mutton kebab, which consists of the following components by weight: 98 parts of mutton leg meat, 1.618 parts of marinade, and 0.6 part of spices. Among them, the marinade consists of the following components by weight: 0.15 parts of salt, 0.07 parts of monosodium glutamate, 0.17 parts of white sugar, 0.02 parts of phosphate, 1.00 parts of non-genetically modified grade soybean oil, 0.10 parts of mutton oil, 0.02 parts of beef essence, 0.30 parts of cumin powder, 0.006 parts of chili powder of 600,000 Scowells, 0.20 parts of chili flakes of 600,000 Scowells; the spices are composed of the following components by weight, 8 parts of cumin, 6 parts of cinnamon, star anise 6 parts, Amomum 4 parts, Licorice 4 parts, Cao Guo 6 parts, Angelica dahurica 6.5 parts, Bai Kou 4.5 parts, Piperia 4.5 parts, Clove 6.5 parts, Kaempferia 6 parts.

Embodiment 2

[0030] Embodiment 2: A cooked mutton kebab, which consists of the following components by weight: 100 parts of mutton leg meat, 2.036 parts of marinade, and 0.82 parts of spices. Among them, the marinade consists of the following components by weight: 0.13 parts of salt, 0.05 parts of monosodium glutamate, 0.15 parts of white sugar, 0.015 parts of phosphate, 0.95 parts of non-transgenic first-grade soybean oil, 0.095 parts of mutton oil, and 0.015 parts of beef essence, 0.028 parts of cumin powder, 0.005 parts of chili powder of 600,000 Scowells, 0.18 parts of chili flakes of 600,000 Scowells; 8 parts, Amomum 6 parts, Licorice 6 parts, Cao Guo 8 parts, Angelica dahurica 8 parts, Bai Kou 6 parts, Piper 6 parts, Clove 8 parts, Kaempferia 8 parts.

Embodiment 3

[0031] Embodiment 3: A cooked mutton kebab, which consists of the following components by weight: 99 parts of mutton leg meat, 2 parts of marinade, and 0.7 part of spice. Among them, the marinade consists of the following components by weight: 0.14 parts of salt, 0.06 parts of monosodium glutamate, 0.16 parts of white sugar, 0.017 parts of phosphate, 0.98 parts of non-genetically modified grade soybean oil, 0.098 parts of mutton oil, and 0.017 parts of beef essence, 0.029 parts of cumin powder, 0.0055 parts of chili powder of 600,000 Scowells, 0.19 parts of chili flakes of 600,000 Scowells; 7 parts, Amomum 5 parts, Licorice 5 parts, Cao Guo 7 parts, Angelica dahurica 6 parts, Bai Kou 4 parts, Piper 4 parts, Clove 6 parts, Kaempferum 7 parts.

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PUM

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Abstract

The invention discloses a cooked lamb shashlik and a method for making the same. The cooked lamb shashlik comprises the following components in parts by weight: 9.80-10.02 parts of lamb leg, 1.982-2.036 parts of pickle and 0.6-0.82 parts of spice. The method for making the cooked lamb shashlik comprises the following steps: (1) receiving raw materials; (2) anti-catalyzing; (3) cutting; (4) pickling with ingredients; (5) cooking; (6) drying; (7) mixing with ingredients; (8) skewering; and (9) packaging to obtain the finished product. The method adopts a low-temperature cooking technology, and is operated according to the gradient cooking procedure, so that the nutrients of the lamb shashlik can be prevented from being destroyed; the cooked lamb shashlik is low in calorie, fat and sugar, and can satisfy the requirements of customers on pursuing healthy food; and the spice which is used by the cooked lamb shashlik can inhibit the smell of mutton, has stronger aroma-producing and flavor-producing functions, can improve not only the appetite but also the flavor, and also has a bactericidal effect.

Description

Technical field: [0001] The invention relates to a mutton skewer and a production process thereof, in particular to a cooked mutton skewer which is convenient for consumers to eat and can meet consumers' fast-paced healthy life needs and a production process thereof. Background technique: [0002] With the acceleration of the pace of modern life, people do not have much time for cooking and soup at home, but people pay more and more attention to dietary health, and their requirements for food quality are also getting higher and higher. Now there are various Quick-frozen foods, but most of them have poor taste and low nutritional value, and some quick-frozen foods will have negative effects on the human body if they are eaten frequently. [0003] At present, most lamb kebabs on the market are quick-frozen frozen products, which are cooked by frying, roasting, frying, etc., which are far from satisfying people's fast-paced life. substance. Invention content: [0004] The f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 王海峰
Owner 内蒙古大牧场牧业开发有限责任公司
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