CN101999696A - Recipe for preparing fresh tender and delicious shish kebab - Google Patents
Recipe for preparing fresh tender and delicious shish kebab Download PDFInfo
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- CN101999696A CN101999696A CN2010102773203A CN201010277320A CN101999696A CN 101999696 A CN101999696 A CN 101999696A CN 2010102773203 A CN2010102773203 A CN 2010102773203A CN 201010277320 A CN201010277320 A CN 201010277320A CN 101999696 A CN101999696 A CN 101999696A
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- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 title abstract 6
- 235000015231 kebab Nutrition 0.000 title abstract 6
- 239000000654 additive Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 13
- 241001494479 Pecora Species 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000020995 raw meat Nutrition 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 10
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013622 meat product Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000304337 Cuminum cyminum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 9
- 235000021168 barbecue Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a recipe for preparing fresh tender and delicious shish kebab. In the recipe, the shish kebab is prepared by taking mutton as raw material meat through the steps of adding water into the raw material meat, adding ingredients, accessories and additives, mixing and stirring. The recipe has the advantages that the water, with the weight content less than that of the raw material mutton, is added into the raw material mutton, the taste of the original mutton can not be changed, the mouthfeel is fresher, more tender and smoother, the yield of similar raw material meat can be further increased, and the prepared mutton is suitable for being made into the shish kebab, large barbecue shish kebab and large Australian shish kebab.
Description
Technical field
The present invention relates to the preparation of mutton cubes roasted on a skewer, specifically is the make new advances prescription of tender good to eat mutton cubes roasted on a skewer of a kind of preparation.
Background technology
Mutton cubes roasted on a skewer normally is equipped with other condiment such as cumin and is prepared from mutton, but because the place of production difference of mutton, therefore the mutton cubes roasted on a skewer taste of preparing is closely not identical yet, in order to keep the fresh and tender sliding mouth of mutton, just need add entry in the mutton raw material, but add the taste that how much has determined last mutton cubes roasted on a skewer of moisture, the amount that adds entry here is difficult to control, added the local flavor of infringement mutton, added and having lacked that taste can be not fresh and tender sliding mouthful.How neither to damage the local flavor of mutton cubes roasted on a skewer, can keep the taste of mutton cubes roasted on a skewer just to have to be solved again.
Summary of the invention
Technical problem solved by the invention is to provide a kind of local flavor that does not promptly damage mutton add entry in the mutton raw material after, can also prepare the prescription of fresh and tender good to eat mutton cubes roasted on a skewer.
A kind of prescription for preparing fresh and tender good to eat mutton cubes roasted on a skewer, raw meat is mainly mutton, in described raw meat, add entry after, and add batching, auxiliary material and additive, mix being prepared from after stirring, it is characterized in that the weight proportion of described each component is:
80 parts in 100 parts of water of raw meat
Prepare burden 6.0 parts of 7.4 parts of auxiliary materials
8.96 parts of additives.
Described batching is fiber powder, sheep essence, monosodium glutamate, ginger powder, cumin, paprika and polysaccharide glue.
The weight proportion of described each batching is: 2.2 parts in fiber powder, 0.9 part in sheep essence, 0.9 part of monosodium glutamate, 0.2 part in ginger powder, 1.9 parts of cumins, 1.0 parts of paprikas, 0.3 part in polysaccharide glue.
Described auxiliary material is sheep oil and cuts the back green onion that the weight proportion of each auxiliary material is: 4.0 parts of sheep oil, cut 2.0 parts of back green onions.
Described additive is curing agent, salt, meat products modifying agent, sodium bicarbonate, different vc sodium, spice liquid, natrium nitrosum.
The weight proportion of described each additive is: 6.8 parts of curing agents, 1.3 parts of salt, 0.3 part of meat products modifying agent, 0.3 part in sodium bicarbonate, 0.15 part in different vc sodium, 0.1 part of spice liquid, 0.012 part of natrium nitrosum.
After the invention has the beneficial effects as follows that interpolation is less than the water of raw material mutton components by weight percent in raw material mutton, not only can not change the taste of original mutton, and on mouthfeel more fresh and tender sliding mouthful, further can improve the output of equal raw meat, be fit to make mutton cubes roasted on a skewer, the big string of barbecue and the big string in Australia.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment one, a kind of prescription for preparing fresh and tender good to eat mutton cubes roasted on a skewer, and raw meat is mainly mutton, water, batching, auxiliary material and additive, wherein the weight proportion of each component is:
80 parts in 100 parts of water of raw meat
Prepare burden 6.0 parts of 7.4 parts of auxiliary materials
8.96 parts of additives
Batching for fiber powder, sheep essence, monosodium glutamate, ginger powder, cumin, paprika and polysaccharide glue, the weight proportion of each batching is: 2.2 parts in fiber powder, 0.9 part in sheep essence, 0.9 part of monosodium glutamate, 0.2 part in ginger powder, 1.9 parts of cumins, 1.0 parts of paprikas, 0.3 part in polysaccharide glue.
Auxiliary material is sheep oil and cuts the back green onion that the weight proportion of each auxiliary material is: 4.0 parts of sheep oil, cut 2.0 parts of back green onions.
Additive is curing agent, salt, meat products modifying agent, sodium bicarbonate, different vc sodium, spice liquid, natrium nitrosum, and the weight proportion of each additive is: 6.8 parts of curing agents, 1.3 parts of salt, 0.3 part of meat products modifying agent, 0.3 part in sodium bicarbonate, 0.15 part in different vc sodium, 0.1 part of spice liquid, 0.012 part of natrium nitrosum.
Be ready to raw meat, batching, auxiliary material and additive according to above weight proportion, in raw meat, add entry after, be mixed together to stir and be prepared from.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. prescription for preparing fresh and tender good to eat mutton cubes roasted on a skewer, raw meat is mainly mutton, in described raw meat, add entry after, and add batching, auxiliary material and additive, mix being prepared from after stirring, it is characterized in that the weight proportion of described each component is:
80 parts in 100 parts of water of raw meat
Prepare burden 6.0 parts of 7.4 parts of auxiliary materials
8.96 parts of additives
Described batching is fiber powder, sheep essence, monosodium glutamate, ginger powder, cumin, paprika and polysaccharide glue, and the weight proportion of each batching is: 2.2 parts in fiber powder, 0.9 part in sheep essence, 0.9 part of monosodium glutamate, 0.2 part in ginger powder, 1.9 parts of cumins, 1.0 parts of paprikas, 0.3 part in polysaccharide glue;
Described auxiliary material is sheep oil and cuts the back green onion that the weight proportion of each auxiliary material is: 4.0 parts of sheep oil, cut 2.0 parts of back green onions;
Described additive is curing agent, salt, meat products modifying agent, sodium bicarbonate, different vc sodium, spice liquid, natrium nitrosum, and the weight proportion of each additive is: 6.8 parts of curing agents, 1.3 parts of salt, 0.3 part of meat products modifying agent, 0.3 part in sodium bicarbonate, 0.15 part in different vc sodium, 0.1 part of spice liquid, 0.012 part of natrium nitrosum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102773203A CN101999696A (en) | 2010-09-07 | 2010-09-07 | Recipe for preparing fresh tender and delicious shish kebab |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102773203A CN101999696A (en) | 2010-09-07 | 2010-09-07 | Recipe for preparing fresh tender and delicious shish kebab |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101999696A true CN101999696A (en) | 2011-04-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102773203A Pending CN101999696A (en) | 2010-09-07 | 2010-09-07 | Recipe for preparing fresh tender and delicious shish kebab |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101999696A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652978A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coffee mushroom flavor shish kebab and preparation method thereof |
| CN103652980A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fruit and vegetable mutton shashlik and preparation method thereof |
| CN103652960A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | High-calcium mutton shashlik and preparation method thereof |
| CN103652958A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Donkey-hide gelatin mutton shashlik with jujube flavor and preparation method thereof |
| CN103652966A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Honeydew shish kebab and preparation method thereof |
| CN103652970A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coke mutton kebabs and preparation method thereof |
| CN103652959A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Milk caramel mutton shashlik and preparation method thereof |
| CN103652988A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mutton shashlik with highland barley tea taste and preparation method thereof |
| CN103652967A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mustard mutton kebabs and preparation method thereof |
| CN103652962A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fermented flavor mutton kebabs and preparation method thereof |
| CN103766928A (en) * | 2013-11-20 | 2014-05-07 | 怀远县大禹食品科技发展有限公司 | Vinasse lamb shashlik and preparation method thereof |
-
2010
- 2010-09-07 CN CN2010102773203A patent/CN101999696A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652978A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coffee mushroom flavor shish kebab and preparation method thereof |
| CN103652980A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fruit and vegetable mutton shashlik and preparation method thereof |
| CN103652960A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | High-calcium mutton shashlik and preparation method thereof |
| CN103652958A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Donkey-hide gelatin mutton shashlik with jujube flavor and preparation method thereof |
| CN103652966A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Honeydew shish kebab and preparation method thereof |
| CN103652970A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coke mutton kebabs and preparation method thereof |
| CN103652959A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Milk caramel mutton shashlik and preparation method thereof |
| CN103652988A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mutton shashlik with highland barley tea taste and preparation method thereof |
| CN103652967A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mustard mutton kebabs and preparation method thereof |
| CN103652962A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fermented flavor mutton kebabs and preparation method thereof |
| CN103766928A (en) * | 2013-11-20 | 2014-05-07 | 怀远县大禹食品科技发展有限公司 | Vinasse lamb shashlik and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110406 |