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Convenient Tamarix ramosissima mutton shashlik

A mutton skewer and convenience technology, which is applied to the preservation of meat/fish by freezing/cooling, food ingredients as color, and food ingredients as taste improver, etc. problem, to achieve the effect of good crispness, red and bright color, and uniform texture

Inactive Publication Date: 2016-10-12
新疆疆南牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, kebabs, an ethnic snack, are mostly processed at street stalls, with poor sanitation, uneven quality, and extremely inconvenient to eat.

Method used

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  • Convenient Tamarix ramosissima mutton shashlik
  • Convenient Tamarix ramosissima mutton shashlik

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 60g mutton, cut into 10g / piece mutton pieces, stir 15g eggs, 15g onions and mutton pieces 5 times to mix, marinate for 30min; then add 1.2g salt, 1.5g cumin powder, 1.5g chili powder and mix well. Put the above-mentioned treated mutton pieces on skewers, the length of the red willow braziers used for the skewers is 13cm, and put 3 pieces of mutton on each brazier, and the mutton on each skewer is fat and lean. During the threading process, thread the mutton pieces diagonally. The direction of the skewers is at a 45-degree angle to the muscle fiber direction of the meat. The meat pieces are not easy to fall off. Keep a distance of 3 cm between the mutton pieces. Put one end of the threaded mutton skewers on the red willow branch in the baking pan, and put the other end on the side of the baking pan, and bake at 200°C for 20 minutes to get the grilled mutton skewers, and wrap them with high-pressure polyethylene plastic bags within 10 minutes. It is vacuum-packed, and imm...

Embodiment 2

[0042] 60g mutton, cut into 10g / piece mutton pieces, stir 20g eggs, 20g onions and mutton pieces 10 times to mix, marinate for 35min; then add 1.2g salt, 1.5g cumin powder, 1.5g chili powder and mix well. Put the above-mentioned treated mutton pieces on skewers, the length of the red willow braziers used for the skewers is 13cm, and put 3 pieces of mutton on each brazier, and the mutton on each skewer is fat and lean. During the threading process, thread the mutton pieces diagonally. The direction of threading is at a 45-degree angle to the muscle fiber direction of the meat. The meat pieces are not easy to fall off. Keep a distance of 2 cm between the mutton pieces. Put one end of the threaded mutton skewers on the red willow branch in the baking pan, and put the other end on the side of the baking pan, and bake at 195°C for 25 minutes to get the grilled mutton skewers, and cover them with high-pressure polyethylene plastic bags within 5 minutes. It is vacuum-packed, and imme...

Embodiment 3

[0045] 60g mutton, cut into 10g / piece mutton pieces, stir 15g eggs, 20g onions and mutton pieces 15 times to mix, marinate for 35min; then add 1.6g salt, 1.5g cumin powder, 2.0g chili powder and mix well. Put the above-mentioned treated mutton pieces on skewers, the length of the red willow braziers used for the skewers is 13cm, and put 3 pieces of mutton on each brazier, and the mutton on each skewer is fat and lean. During the threading process, thread the mutton pieces diagonally. The direction of threading is at a 45-degree angle to the muscle fiber direction of the meat. The meat pieces are not easy to fall off. Keep a distance of 2 cm between the mutton pieces. Put one end of the threaded mutton skewers on the red willow branch in the baking pan, and put the other end on the side of the baking pan, bake at 200°C for 15 minutes to get the grilled mutton skewers, and cover them with high-pressure polyethylene plastic bags within 5 minutes. It is vacuum-packed, and immediat...

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Abstract

The invention discloses convenient Tamarix ramosissima mutton shashlik. The convenient Tamarix ramosissima mutton shashlik comprises mutton cubes, auxiliaries and a Tamarix ramosissima skewer, wherein the auxiliaries comprise eggs, onions, salt, cumin and pepper; the mass ratio of the mutton cubes to the auxiliaries is 6:2.5-4; the Tamarix ramosissima mutton shashlik is prepared with the method comprising the following steps: 1) mutton is cut and pickled; 2) the mutton cubes are skewered with the Tamarix ramosissima skewer; 3) the mutton shashlik is roasted on a Tamarix ramosissima branch; 4) the mutton shashlik is subjected to vacuum packaging with a high-pressure polyethylene plastic bag and frozen. The mutton shashlik has special fragrance of Tamarix ramosissima, is bright red and uniform in color, tastes proper, and is good in crispness, homogenous in texture, clean, hygienic and convenient to eat.

Description

technical field [0001] The invention relates to the field of mutton processing, in particular to a convenient red willow mutton skewer. Background technique [0002] The nutritional value of mutton is very high, its protein content is higher than that of pork, and its fat content is lower than that of pork. It is a food with high protein and low fat. The type and quantity of main amino acids contained in protein meet the needs of human growth and tissue metabolism. Mutton muscle protein scores fluctuate with age, but the first limiting amino acid (valine) is not affected by age, and the contents of valine, arginine, and histidine in mutton are higher than those in beef and pork with chicken. In addition, thiamine and riboflavin contained in mutton are also higher than other meat products. The cholesterol content in mutton is much lower than that of beef and pork. The cholesterol content in every 100g of mutton fat is only 29mg, while that of beef is 75mg, and that of pork ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23P10/10A23B4/06
CPCA23B4/06A23V2002/00A23V2200/04A23V2200/14
Inventor 李海张振赵欢姜同基
Owner 新疆疆南牧业有限公司