RU2152723C2 - Shashlyk frying method and apparatus - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves placing pieces of preliminarily prepared meat above burning and glowing coals while holding them between two rod frames, which are positioned at equal level above surface of burning and glowing coals. Thermal radiation shield may be set above rod frames for speeding up frying process and for reducing consumption of firewood. Apparatus has two rod frames which are interconnected at one side by means of at least two rings and at other side are provided with rod handles extending beyond frames. Rod handles are interconnected by rectangular ring. Rectangular ring has height equal to diameter of connecting rings. At least three legs of equal height may be made on outer side of each rod frame. Extending end of one rod of handles may be provided with widened portion adapted for retaining rectangular ring on rod handle. Method and apparatus allow shasklyk possessing high gustatory quality to be prepared from beef or poultry meat or from fish. EFFECT: increased efficiency, reduced frying time and improved quality of fried product. 5 cl, 2 dwg

Description

 The invention relates to the preparation of meat, poultry, fish when frying on charcoal.

 It is known that barbecue is cooked in tandoor (Karim Makhmudov "Uzbek dishes", Tashkent, State Publishing House of the Uzbek SSR, 1963, p. 97 - 98). Specially prepared low-fat mutton and beef pieces of 100 - 150 grams with a thickness of 2 - 3 centimeters stick to the walls of the tandoor and fry until the pieces are browned, then collect all the coals into a heap, cover with ash and cover the tandoor with a lid of 10 - 15 minutes, after which the finished barbecue is removed from the walls of the tandoor and served to the table. High-temperature thermo-radiation technology of frying using tandoor allows you to get high-quality, tasty, nutritious and health-friendly barbecue even from beef, which is usually not used for cooking barbecue.

 However, such a preparation of barbecue requires special stationary technological equipment such as tandoor, experience and skill of people preparing such a barbecue.

 It is known the preparation of barbecue on skewers, skewers or skewers (Y. Gribkov "Meat Dishes", M.: ZAO Publishing House "EKSMO-PECC", 1997 (series "Gourmand"), pp. 137, 234-235, 269-290 ) Specially prepared pork, lamb or chicken meat is strung on skewers flat in cross-section or skewers or skewers round in cross-section, and they are evenly fried on burning and smoldering coals.

 A significant drawback of such grilling kebabs is excessive "overdrying", overcooking, especially low-fat pieces of meat, the formation on them of a thick hard crust. In order to somehow soften it, fatty chunks of meat (or even just fat) are often used, which alternate when stringing with lean chunks. Since frying occurs only on one side - from the coals and in order to cook (fry) kebabs well, considerable time is required, and, as a result of this, it is necessary to burn a large amount of low-tar wood. For the preparation of coal, for example, pine and wood from other coniferous trees cannot be used, which, when burned, emit a significantly larger amount of carcinogenic substances, in contrast to hardwood.

 According to the applicant, it has not yet been conclusively established whether roast meat poses a real threat to human health. It is only known that as soon as a crispy crust appears on the meat, substances are formed in it that cause cancer in laboratory animals. Potentially carcinogenic substances formed in dark, very aromatic, fried patches of meat are known as heterocyclic aromatic amines. Technologies for cooking meat associated with the use of external moisture, for example, boiling, cooking, and internal moisture, for example, cooking in a microwave oven, do not lead to burning, and heterocyclic aromatic amines are practically not formed. However, when roasting, and especially when grilling on charcoal, on the grill or bonfire, meat is exposed to higher temperatures, which leads to the formation of a crust and heterocyclic aromatic amines; this crust is also saturated with the products of combustion of coal and not only coal. The fact is that if fat from meat drips onto hot coals, in this case other potentially harmful chemicals are formed - polycyclic aromatic hydrocarbons.

 The objective of the invention is the preparation of high-quality, with high taste properties of barbecue in a shorter time and with less consumption of firewood compared with the most common and traditional way of cooking it.

 This is achieved by the fact that in the method of grilling kebab, including placing pieces of pre-prepared meat over burning and smoldering coals, pieces of meat are placed and held between two rod frames evenly spaced from each other, which, in turn, are set at the same distance above the surface of the coals. To speed up the preparation of barbecue and reduce the consumption of firewood above the core frames, you can install a thermal radiation screen.

 This is also achieved by the fact that the kebab frying device includes two rod frames, which are connected on the one hand by at least two rings, and on the other hand, rod handles protruding outside the frames, connected by a rectangular ring, the height of the rectangular ring and the diameter connecting rings are made of the same size. At least three legs can be made on the outside of each of the rod frames, and the height of all legs can be made of the same size. At the protruding end of one of the rod handles, an extension can be made to hold a rectangular ring on the rod handle.

In FIG. 1 shows a device for frying barbecue in the open state;
in FIG. 2 - device for frying barbecue in a closed working condition.

 The kebab frying device comprises rectangular rod frames 1, 2, which can be opened on the connecting rings 3. A rod handle 4 is fixed on one of the frames, and a rod handle 5 is mounted on the other frame. An extension 6 is made at the end of the handle 5, which holds it on the handle 5 a rectangular ring 7. On the outer sides of the rectangular rod frames 1 and 2, legs 6 are made, the height of which is the same. The inner diameter of the connecting rings 3 and the inner dimension of the height of the rectangular ring 7 are also made the same.

 Work with the device as follows.

 Pieces of meat cut into a thickness slightly larger than the size of the inner diameter of the connecting rings 3 and the inner size of the height of the rectangular ring 7 are laid on the rods of one of the rectangular rod frames. The frames are closed and secured with the help of a sliding ring 7. The pieces of meat sandwiched between the core frames are ready for placement over burning and smoldering coals.

 The method of grilling kebab allows compared to traditional grilling on skewers and skewers to fry significantly larger pieces of meat. The meat for such frying is best cut across the cell fibers into pieces of the same thickness. Firstly, it ensures their uniform and equal impregnation with spices to the entire height of the sliced pieces and, secondly, creates the opportunity to ensure the same technological conditions when they are fried. Pieces of meat are quickly fried over an area turned to burning and smoldering coals, forming a thin crust that prevents the subsequent flow of juice, spices and the most nutritious and delicate intracellular fat.

 After the first overturning of the assembly of the core frames with clamped pieces of meat, a thermo-radiation screen (not shown) can be installed on top of the legs 8.

 Holes for passage of a hot gas stream rising upward from burning and smoldering coals, which can also be used for uniform and economical watering of cooked kebab with wine and other spice solutions, can be made in the thermo-radiation screen.

 To fix the thermo-radiation screen on the rod frames 1, 2, recesses, grooves or holes for the legs 8 can be made in it.

 Uniform placement of pieces of meat to ensure optimal sizes of the gaps between pieces, the same thickness of the sliced pieces allows the most economical use of hot flow rising from hot and smoldering coals. This is especially important when there is a shortage of quality "barbecue" firewood. You should never forget that a good kebab is not only good and high-quality raw meat (which can be turned into coals in inept hands), spices (preliminary technology for cooking meat), not only technological watering during frying, dexterity of a person who cooks barbecue, but it’s also high-quality "barbecue" firewood.

 The method and device for grilling kebabs allow you to cook high-quality, with high taste properties, juicy and soft kebabs in a shorter time and with less consumption of "kebab" firewood compared to the most common and traditional way of cooking it on a skewer, skewers, skewers; and to ensure worthy competition in all these parameters and properties with respect to the method of frying barbecue in tandoor.

Claims (5)

 1. A method of grilling kebab, including placing pieces of pre-prepared meat over burning and smoldering coals, characterized in that the pieces of meat are placed and held between two rod frames evenly spaced from each other, which, in turn, are set at the same distance above the surface of the coal.  2. The method of grilling kebab according to claim 1, characterized in that a thermo-radiation screen is installed above the rod frames.  3. A device for frying kebab, characterized in that it includes two rod frames, which are connected on the one hand by at least two rings, and on the other hand contain protruding rod handles connected by a rectangular ring, the height of the rectangular ring and the diameter of the connecting rings is made of the same size.  4. The device for frying kebab according to claim 3, characterized in that at least three legs are made on the outer sides of each of the core frames and the height of all legs is made of the same size.  5. A device for frying barbecue according to claim 3 or 4, characterized in that an extension is made on the protruding end of one of the rod handles, holding a rectangular ring on the rod handle.

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