Preparation method of mutton shashlik

Abstract

The invention provides a preparation method of mutton shashlik. The preparation method comprises the following steps: S1, cutting fresh mutton into small pieces, stringing the small pieces into a plurality of strings with by using iron sticks, and refrigerating and placing the strings of mutton pieces; S2, unfreezing the strings of mutton pieces in a cold storage state at normal temperature beforeuse until no ice pieces exist in the mutton pieces; S3, uniformly stirring eggs for later use; S4, preparing a pickling material; S5, adding 10-12 parts of egg liquid obtained in the step S3 into thepickling material obtained in the step S4 so as to finally obtain pickling liquid; S6, in the pickling process, holding the iron sticks with one hand, soaking the mutton pieces in the pickling liquid, and repeatedly pressing and massaging the upper portions of the mutton pieces with the other hand for 2-5 min at the same time; and S7, replacing the treated strings of mutton pieces with new strings of mutton pieces. According to the invention, the pickling liquid is stirred at first, and then the mutton is pressed and massaged, so the obtained mutton shashlik is unique in flavor, has good effects of warming the middle warmer and dispelling cold, is suitable for people living with air conditioners in summer, enables the pores of a human body to be in an open state in summer, can dissipate cold accumulated in the human body, and achieves a dietetic invigoration effect; and through reasonable matching of the mutton and ingredients, a delicious foodstuff beneficial to people with cold bodies is formed.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a method for preparing kebabs. Background technique [0002] Meat kebabs, also known as fat skewers, are generally grilled with plant stems. The popular barbecue delicacy represented by Xinjiang kebabs is basically a popular food. There are three ways: barbecue stalls in street night markets and self-service picnics. Barbecue can be said to be popularized from the grilled kebabs in Xinjiang. Through continuous development, the style of barbecue has been innovated and changed in combination with regional characteristics. In addition to many meats such as sheep, beef, chicken, and fish, many vegetables, Cartons can also be used for baking. The way of eating grilled kebabs is to sprinkle only two condiments, chili and cumin, but the evolved barbecue generally uses this basis to deploy condiments according to the tastes of local consumers. [0003] With refe...

AI Technical Summary

Problems solved by technology

[0004] Traditional grilled kebabs are indeed delicious food, but many people in modern times start to pursue more functions in addition to being full and delicious when eating food. Lamb itself has a good warming effect from the theory of traditional Chinese medicine. There is a certain food tonic effect, but simply eating mutton cannot maximize its own effect, so exploring the better food tonic effect of kebabs is also a direction that many catering practitioners need to think about