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Chine kebab and making method thereof

A production method and technology of tenderloin, applied in food preparation, application, food science, etc., can solve the problems of not meeting the taste and nutritional requirements of meat skewers, and achieve bright appearance, full meaty texture, chewy and juicy Effect

Active Publication Date: 2014-09-10
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it can no longer satisfy people's requirements on meat skewers mouthfeel and nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The tenderloin skewers are made of the following raw materials in parts by weight: 90 parts of No. 2 pork meat, 50 parts of water, 1 part of water-retaining agent, and 8.5 parts of spicy marinade.

[0018] The preparation method of above-mentioned tenderloin skewer comprises the following steps:

[0019] (1) Material preparation:

[0020] Manually cut pork No. 2 meat into pieces, each weighing 17~20g, set aside;

[0021] (2) Tumbling:

[0022] Add water, water retaining agent, and spicy marinade to the tumbler, and knead for a few minutes until the auxiliary materials and water are evenly mixed, then add No. 2 meat and continue to knead, set the time, rotate forward for 60 minutes, and rest for 5 minutes ; Reverse for 30 minutes, rest for 5 minutes; forward for 60 minutes, after the end of tumbling, discharge the material, put it in a constant temperature room at 0~4°C for more than 12 hours for later use;

[0023] (3) Stringing and frying:

[0024] The threading pr...

Embodiment 2

[0034] The tenderloin skewers are made from the following raw materials in parts by weight: 95 parts of No. 2 pork meat, 56 parts of water, 1.1 parts of water-retaining agent, and 9 parts of spicy marinade.

[0035] The preparation method of above-mentioned tenderloin skewer comprises the following steps:

[0036] (1) Material preparation:

[0037] Manually cut pork No. 2 meat into pieces, each weighing 17~20g, set aside;

[0038] (2) Tumbling:

[0039] Add water, water retaining agent, and spicy marinade to the tumbler, and knead for a few minutes until the auxiliary materials and water are evenly mixed, then add No. 2 meat and continue to knead, set the time, rotate forward for 60 minutes, and rest for 5 minutes ; Reverse for 30 minutes, rest for 5 minutes; forward for 60 minutes, after the end of tumbling, discharge the material, put it in a constant temperature room at 0~4°C for more than 12 hours for later use;

[0040] (3) Stringing and frying:

[0041] The threading...

Embodiment 3

[0051] The tenderloin skewers are made from the following raw materials in parts by weight: 100 parts of No. 2 pork meat, 57 parts of water, 1.2 parts of water-retaining agent, and 9.5 parts of spicy marinade.

[0052] The preparation method of above-mentioned tenderloin skewer comprises the following steps:

[0053] (1) Material preparation:

[0054] Manually cut pork No. 2 meat into pieces, each weighing 17~20g, set aside;

[0055] (2) Tumbling:

[0056] Add water, water retaining agent, and spicy marinade to the tumbler, and knead for a few minutes until the auxiliary materials and water are evenly mixed, then add No. 2 meat and continue to knead, set the time, rotate forward for 60 minutes, and rest for 5 minutes ; Reverse for 30 minutes, rest for 5 minutes; forward for 60 minutes, after the end of tumbling, discharge the material, put it in a constant temperature room at 0~4°C for more than 12 hours for later use;

[0057] (3) Stringing and frying:

[0058] The thread...

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Abstract

The invention discloses a chine kebab and a making method thereof. The chine kebab is prepared from the following raw materials in parts by weight: 90-100 parts of pork #2, 50-57 parts of water, 1-1.2 parts of a water retaining agent and 8.5-9.5 parts of spicy marinade. The chine kebab has the beneficial effects that by the adoption of an oil frying technology, the appearance color of the chine kebab is bright; the chine kebab contains rich proteins and amino acids, vitamins and taurine which are necessary to a human body, and is rich in multiple nutritional elements, such as potassium, iron, magnesium and zinc, which are necessary to a human body; after being fried in oil, the chine kebab is baked outside and tender inside, has an enough meat flavor, tastes delicious, and is chewy and juicy.

Description

technical field [0001] The invention relates to a skewer and a manufacturing method thereof, in particular to a tenderloin skewer and a manufacturing method thereof. Background technique [0002] Skewers are made of auxiliary materials and meat, which are processed by vacuum rolling, hand-threaded skewers, oiled, steamed and cooked, and aseptic vacuum packaging. The main ingredients are pork No. 2 meat, auxiliary materials, etc. With the improvement of people's living standards, there are higher requirements for nutrients and fresh quality, and now most meat skewers in China are processed through raw processing, during which less nutrients are retained. Therefore, can not satisfy people's requirements on meat skewers mouthfeel and nutrition. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a tenderloin skewer with delicious taste, full meaty feeling and rich in various vitamins required by human body and its prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L5/11A23L13/10A23L13/428A23L13/70
Inventor 张博郑钦森朱永波
Owner SHANDONG JIASHIBO FOOD
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