How to prepare barbecue ingredients

Abstract

A method for preparing barbecue ingredients involves first steaming or boiling most of the uncooked ingredients until cooked, then grilling and branding the cooked ingredients at high temperatures, and finally deep-frying them. This continuous process solves the problem of prolonged direct-fire grilling of uncooked ingredients, which can lead to dryness and charring in some parts of the meat. It also preserves the distinctive grilling and branding characteristics, achieves better color uniformity than manual grilling, and allows for mass production while saving labor.

Description

[Technical Field]

[0001] This invention relates to a method for preparing a food product, and more particularly to a method for preparing barbecue ingredients. [Previous Technology]

[0002] Grilling is a cooking method that rapidly heats the surface of food at high temperatures, giving it a charred and aromatic flavor. Direct grilling over an open flame requires considerable experience in controlling the heat, and because the flame temperature is difficult to control, food is prone to burning. Furthermore, it's crucial to master the timing of flipping and adjusting the distance to ensure even heating. Simultaneously processing large quantities of raw food into cooked products can also lead to uneven doneness due to uneven grilling temperature distribution or variations in manual flipping time, resulting in inconsistent charring and color. Therefore, mass production of direct-fire grilled products in factories presents a significant challenge.

[0003] A novel method for making meat chunk sausages (publication number CN118749629A) includes steps such as raw material pretreatment, meat chunk marinating, meat chunk baking, minced meat marinating, mixing meat chunks and minced meat, and canning and steaming. The steaming method described above aims to appropriately denature the myofibril proteins in the meat chunks, allowing the sausage to not only enhance the interaction between proteins in the meat chunks during steaming but also facilitate interaction with proteins in the minced meat, forming a high-strength protein gel. This prevents the meat chunks from tearing and separating from the minced meat, resulting in a sausage that exhibits a strong meaty texture, a noticeable tearing pattern, and a firm tissue structure. However, this sausage-making method cannot achieve the effect of branding and coloring the sausage surface through grilling, nor can it produce the aroma and color of oil through frying.

[0004] Another method for preparing spiced ham sausage (publication number CN102366122A) includes the following steps: (1) Processing the raw hind leg meat chunks, removing fat and fascia, and making the hind leg meat chunks into customized meat chunks. (2) Injecting water into the hind leg meat chunks on an injection machine, with a material-to-liquid ratio of 10:9, injecting water 1-3 times until all the water is injected. (3) Putting the hind leg meat chunks after water injection into a tumbling machine, setting the temperature to 4-6℃, tumbling for 11-13 hours, and taking them out. (4) Cutting the tumbled hind leg meat chunks into walnut pieces to form hind leg meat granules, then putting them into a tumbling machine, setting the temperature to 4-6℃, adding starch and tumbling for 0.8-1.2 hours, and taking them out. (5) Filling the removed hind leg meat granules into sausage casings, and then punching them to form ham sausages. (6) Place the branded ham sausages in a steamer and steam for 1-2 hours at 85-90℃. (7) Place the steamed ham sausages in a smoker and smoke for 25-35 minutes at 80-90℃. (8) The smoked ham sausages are the finished five-spice ham sausages. Although the above process mentions steaming the ham sausages before smoking, steaming and smoking are only heating steps for the ham sausages. Therefore, it is still impossible to achieve the branding effect on the outer surface of the ham sausages by grilling, nor can it produce the aroma and color of oil by frying.

[0005] Another method for making ready-to-eat sausage (publication number CN104187829A) includes the following steps: (1) Take lean pork and fatty pork with a core temperature of 8-12℃. Grind the lean pork into meat granules using an 8mm sieve and the fatty pork into meat paste using a 3mm sieve. (2) Mix 30 parts by weight each of rambutan pulp, custard apple pulp and passion fruit pulp, and extract the juice using a juicer. Grind 100 parts by weight of longan seeds and 5 parts by weight of bee eggs into a mixed powder. Then, use 300 parts by weight of coconut oil to cook the mixed powder at 140-150℃ for 40-45 minutes, and then cool it down to 45-48℃ within 40 minutes. Pour in the prepared juice and cook at 45-48℃ for 9-10 hours. Filter out impurities to make a marinade for later use. Take the minced meat and meat paste from step (1) and marinate them separately with the above-mentioned marinating solution for 20-22 hours. The amount of marinating solution should be enough to cover the meat and meat paste. Prepare marinated meat and marinated meat paste for later use. (3) Take 10 parts by weight of white wine, 10 parts by weight of salt, 8 parts by weight of soy sauce, 4 parts by weight of sugar and 120-140 parts by weight of marinated meat paste and pour them into a mixer. After mixing, add 180-200 parts by weight of marinated meat. Turn on the mixer and mix for 10-15 minutes. Discharge the material and control the discharge temperature at 8-12℃ to obtain raw material. (4) Fill the raw material with collagen casings with a diameter of 19-21mm to make sausages. (5) Place the sausages in a drying room to dry. First, dry at 55-58℃ for 4 hours, then raise the temperature to 60-65℃ and continue drying for 18-20 hours. (6) Place the dried sausages on a steaming tray and steam in a steamer for 14-20 minutes until the center temperature of the sausages reaches above 82℃. (7) After steaming, coat the sausages with vegetable oil until the surface is oily, spread them evenly on a sieve, and bake them in an infrared oven until the surface of the sausages turns yellow. Let the baked sausages cool. (8) Vacuum pack the baked and cooled sausages using a vacuum packaging machine. Pour the packaged sausages into a jacketed kettle and boil them for sterilization. The water temperature is controlled at 85-90℃ for 15-20 minutes. After sterilization, take out the sausages, dry them, and cool them to room temperature (20-35℃) to obtain ready-to-eat sausages.

[0006] The main technology of the above-mentioned ready-to-eat sausage production method lies in the formula of the marinade. The sausage is cooked through drying, steaming, and baking. However, it does not reveal the effect of using grilling to achieve the effect of branding and coloring the sausage surface, nor does it show the effect of using frying to produce the aroma and color of oil. [Summary of the Invention]

[0007] Therefore, the purpose of this invention is to provide a method for preparing barbecue ingredients by steaming or boiling the ingredients until cooked, then grilling them to produce a branding color, and then frying them to produce an oily aroma and color.

[0008] Therefore, the method for preparing barbecue ingredients according to the present invention includes the following steps: (A) steaming and cooking a plurality of uncooked ingredients. (B) grilling and branding the steamed and cooked ingredients at high temperature to produce a plurality of semi-finished products. (C) deep-frying the semi-finished products to produce a plurality of finished products.

[0009] The advantages of this invention are: pre-cooking uncooked ingredients, then using a direct-fire grilling machine for short-term high-temperature branding to simulate the aroma and color of grilling, and finally frying to enhance the overall aroma and color. This method ensures uniform cooking and coloring of each ingredient while retaining the characteristics of grilling branding, and solves the problem of some meats becoming dry and charred due to prolonged direct-fire grilling. Compared to manual grilling, it can reduce a large amount of manpower and increase production.

Implementation Method

[0010] Referring to Figures 1 and 2, an embodiment of the method for preparing barbecue ingredients according to the present invention includes the pre-preparation of a plurality of uncooked ingredients 1, a steaming machine 2, a barbecue machine 3, and a frying machine 4. The uncooked ingredients 1 are made by mixing fresh meat with spices, seasonings, and additives (possibly including alcohol), then stuffing it into casings to form sausage strips. The barbecue machine 3 has two metal conveyor belts 301, a pair of branding wheels 302 located between the conveyor belts 301, and a heating source 303 disposed below the branding wheels 302.

[0011] An embodiment of the method for preparing barbecue ingredients according to the present invention includes the following steps:

[0012] Step 1: The uncooked ingredients 1 are cooked by steaming and cooking the steamer 2. The steaming temperature is 75~80℃ and the steaming time is 20~30 minutes until the center temperature reaches above 72℃, so that the uncooked ingredients 1 are transformed into mostly cooked ingredients 1'.

[0013] Step 2: The pre-cooked ingredients 1' are grilled and branded at high temperature using the grilling machine 3. The grilling temperature is 400~700℃, and the grilling time is 1~3 seconds. The pre-cooked ingredients 1' can be transported by the conveyor belt 301 and branded by the branding rollers 302 at high temperature for a short time to produce a number of semi-finished products 10. That is, by conveying the ingredients by the conveyor belt 301 and simultaneously branding by the rollers 302, a number of grilling marks 11 can be branded on the surface of each semi-finished product 10.

[0014] Step 3: The semi-finished products 10 are deep-fried using the deep fryer 4. The oil temperature is 160~180℃, and the frying time is 1~3 minutes to produce a majority of finished products 10' (see Figure 2). In this embodiment, refined soft palm oil is used, and the frying time is about 2 minutes.

[0015] Step 4: Pack the finished products 10' into a packaging bag 5 and vacuum seal it.

[0016] Step 5: The finished product 10', which has been placed in the packaging bag 5, is steamed a second time in the steaming machine 2 at 80~90℃ for 6~20 minutes. After cooling, it can be sold. In this embodiment, the steaming time is about 10 minutes.

[0017] In order to further understand the effects produced by the combination of the various components of the present invention, the technical means used, and the expected effects, the following will be explained, which will hopefully provide a deeper and more specific understanding of the present invention.

[0018] Through the above continuous steps, the uncooked ingredient 1 (sausage) can be sequentially steamed and cooked, grilled and branded, deep-fried, vacuum-packed, steamed again, and cooled to obtain the finished grilled food product 10'. In other words, the direct-fire grilling food quantification process of the present invention first pre-cooks the ingredient using the steaming machine 2, then uses the direct-fire grilling machine 3 to perform short-time high-temperature branding to simulate the charred aroma and color of grilling, and finally uses the deep fryer 4 to add overall aroma and color through deep frying. This method can ensure that each ingredient is cooked and colored evenly and retains the characteristics of grilling branding, solving the problem of some meat becoming dry and charred due to long-term direct-fire grilling. Compared with manual grilling, it can reduce a lot of manpower and increase production.

[0019] Furthermore, the packaged cooked sausage of the present invention can be eaten immediately after opening and microwaving, and its taste, appearance, and aroma are just like freshly grilled ingredients. The product can be refrigerated and stored for 50 days, is suitable for mass production, and meets food safety standards.

[0020] It is worth mentioning that the above embodiment is based on sausage. In fact, uncooked ingredients can also be varied according to needs, and can also be widely used in barbecued meat products, fish paste products, etc.

[0021] In summary, the method for preparing barbecue ingredients of the present invention has simple steps and is easy to make. It can solve existing technical problems and can indeed achieve the purpose of the present invention.

[0022] However, the above description is only an embodiment of the present invention and should not be construed as limiting the scope of the present invention. Any simple equivalent changes and modifications made in accordance with the scope of the patent application and the contents of the patent specification of the present invention shall still fall within the scope of the patent of the present invention. [Simplified Explanation of the Diagram]

[0023] Other features and effects of the present invention will be clearly presented in the embodiments with reference to the drawings, wherein: Figure 1 is a schematic diagram of a manufacturing process of an embodiment of the method for making barbecue ingredients of the present invention; and Figure 2 is a perspective view of a finished product obtained in the embodiment.

Claims

1. A method for preparing barbecue ingredients, comprising the following steps: (A) steaming a plurality of uncooked ingredients until the core temperature reaches above 72°C to cook the ingredients, wherein the uncooked ingredients are raw meat stuffed into casings to form sausage strips; (B) searing the steamed and cooked ingredients at 400-700°C for 1-3 seconds to produce a plurality of semi-finished products; and (C) deep-frying the semi-finished products at 160-180°C to produce a plurality of finished products.

2. The method for preparing barbecue ingredients as described in claim 1, wherein, Step (A) involves steaming the uncooked ingredients at 75-80°C for 20-30 minutes.

3. The method for preparing barbecue ingredients as described in claim 1, wherein, Step (C) involves deep-frying the pre-cooked ingredients for 1 to 3 minutes.

4. The method for preparing barbecue ingredients as described in claim 1 further includes a step (D) following step (C) and a step (E) following step (D), wherein step (D) is to pack the finished product into a packaging bag and vacuum-seal it, and step (E) is to steam at 80-90°C for 6-20 minutes.

Images