Fresh-keeping shish kebab and preparation method thereof
A technology for mutton skewers and meat skewers, which is applied in food preparation, application, food science and other directions, can solve the problems of affecting the taste and nutrition of meat, unable to meet consumer tastes, harsh storage conditions, etc. Digestion and absorption, inhibition of growth and reproduction
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[0024] Example 1
[0025] 1. Raw meat: select cold fresh lamb and lamb tail; raw meat meets GB2707 fresh (frozen) animal meat hygiene standards.
[0026] 2. Cut: remove the fascia in the raw meat.
[0027] 3. Dice and skewers: Cut the meat into small squares about 1.5cm×1.5cm×1.5cm, weigh 6 pieces of lamb lean meat and 2 pieces of lamb tail, the total weight is about 50g Put a piece of fat on every two pieces of lean meat, and expose the bamboo skewers at the top of the skewers about 1cm, and then shape them; the bamboo skewers are sterilized by high temperature in advance to be commercially sterile.
[0028] 4. Vacuum packaging: The packaging bag meets the GB9683 composite food packaging bag hygiene standard, and each packaging bag contains 5 skewers and vacuum packaging. The minimum vacuum degree is -0.09MPa, the vacuum time is 20-30s, and the heat-sealing temperature is 240℃ minimum according to the bag performance.
[0029] 7. Sterilization: Put the packaged product in the sterili...
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