CN114468239A - Kebab and preparation method thereof - Google Patents
Kebab and preparation method thereof Download PDFInfo
- Publication number
- CN114468239A CN114468239A CN202111619919.5A CN202111619919A CN114468239A CN 114468239 A CN114468239 A CN 114468239A CN 202111619919 A CN202111619919 A CN 202111619919A CN 114468239 A CN114468239 A CN 114468239A
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- China
- Prior art keywords
- parts
- chicken breast
- powder
- capsanthin
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015231 kebab Nutrition 0.000 title claims abstract description 20
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 21
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 20
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims abstract description 16
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims abstract description 16
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims abstract description 16
- 235000018889 capsanthin Nutrition 0.000 claims abstract description 16
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 16
- 239000001688 paprika extract Substances 0.000 claims abstract description 16
- 235000015090 marinades Nutrition 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 239000005457 ice water Substances 0.000 claims abstract description 11
- 239000003549 soybean oil Substances 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000047 product Substances 0.000 description 4
- 235000021168 barbecue Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
A kebab and a preparation method thereof belong to the field of food, and the kebab comprises the following raw materials in parts by weight: 100 parts of chicken breast, 9-11 parts of marinade, 0.7-1.5 parts of water-retaining agent, 1-1.5 parts of soybean oil, 0.06-1 part of capsanthin, 70-80 parts of ice water, 3-5 parts of corn starch and 3-5 parts of cassava powder.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a kebab and a preparation method thereof.
Background
Along with the improvement of the living standard of people, the leisure food is gradually favored, and the kebab is taken as one of the leisure food, is deeply favored by people, has a party with friends, a party with families, and is a necessary food material for chafing dish and barbecue. The traditional kebabs are mostly processed in manual workshops, have uneven mouthfeel and quality and cannot be produced in a standardized way.
Disclosure of Invention
The invention provides a kebab product which is tender in meat quality, rich in nutrition and convenient to process and a preparation method thereof, aiming at overcoming the defects of the prior art and increasing the category of chicken products.
The kebab comprises the following raw materials in parts by weight: 100 parts of chicken breast, 9-11 parts of marinade, 0.7-1.5 parts of water-retaining agent, 1-1.5 parts of soybean oil, 0.06-1 part of capsanthin, 70-80 parts of ice water, 3-5 parts of corn starch and 3-5 parts of cassava powder.
The kebab comprises the following raw materials in parts by weight: 100 parts of chicken breast, 10 parts of marinade, 1 part of water-retaining agent, 1.3 parts of soybean oil, 0.09 part of capsanthin, 75 parts of ice water, 4 parts of corn starch and 4 parts of cassava powder.
The marinade comprises the following components: 1-2 parts of white granulated sugar, 3-5 parts of edible salt, 0.2-0.6 part of chilli powder, 0.4-0.8 part of monosodium glutamate, 0.2-0.6 part of garlic powder, 0.2-0.6 part of onion powder, 0.1-0.4 part of spice and 0.02-0.05 part of capsanthin.
The preparation method of the kebab comprises the following steps: (1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing; (2) dicing: cutting chicken breast into pieces with length of 1.5-2cm, width of 1.5-2cm, and thickness of 1.5-2 cm; (3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, soybean oil, a water-retaining agent, corn starch, ice water, cassava powder and capsanthin, vacuumizing and rolling for 1.5 hours, wherein the vacuum degree is 0.8 Mpa; (4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty; (5) threading and placing a disc: the pickled meat materials are put one by one through a stick and are required to be attractive in appearance and each 15-20g in weight; (6) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (7) packaging and warehousing: and (4) putting the quick-frozen kebabs into a packaging bag for sealing and packaging, and warehousing for storage.
Advantageous effects
The invention has the advantages of tender meat, suitability for both the old and the young, convenient eating, nutrition and sanitation, simple manufacturing process and convenient standardized production.
Example 1
The kebab comprises the following raw materials in parts by weight: 100 parts of chicken breast, 10 parts of marinade, 1 part of water-retaining agent, 1.3 parts of soybean oil, 0.09 part of capsanthin, 75 parts of ice water, 4 parts of corn starch and 4 parts of cassava powder.
The marinade comprises the following components: 1.5 parts of white granulated sugar, 4 parts of edible salt, 0.4 part of chilli powder, 0.6 part of monosodium glutamate, 0.4 part of garlic powder, 0.4 part of onion powder, 0.2 part of spice and 0.03 part of capsanthin.
The preparation method of the kebab comprises the following steps: (1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing; (2) dicing: cutting chicken breast into pieces with length of 1.5-2cm, width of 1.5-2cm, and thickness of 1.5-2 cm; (3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, soybean oil, a water-retaining agent, corn starch, ice water, cassava powder and capsanthin, vacuumizing and rolling for 1.5 hours, wherein the vacuum degree is 0.8 Mpa; (4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty; (5) threading and placing a disc: the pickled meat materials are put one by one through a stick and are required to be attractive in appearance and each 15-20g in weight; (6) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (7) packaging and warehousing: and (4) putting the quick-frozen kebabs into a packaging bag for sealing and packaging, and warehousing for storage.
Example 2
The kebab comprises the following raw materials in parts by weight: 100 parts of chicken breast, 9 parts of marinade, 0.7 part of water-retaining agent, 1 part of soybean oil, 0.06 part of capsanthin, 70 parts of ice water, 3 parts of corn starch and 3 parts of cassava powder.
The marinade comprises the following components: 1 part of white granulated sugar, 3 parts of edible salt, 0.2 part of chilli powder, 0.4 part of monosodium glutamate, 0.2 part of garlic powder, 0.2 part of onion powder, 0.1 part of spice and 0.02 part of capsanthin.
Example 3
The kebab comprises the following raw materials in parts by weight: 100 parts of chicken breast, 11 parts of marinade, 1.5 parts of water-retaining agent, 1.5 parts of soybean oil, 1 part of capsanthin, 80 parts of ice water, 5 parts of corn starch and 5 parts of cassava powder.
The marinade comprises the following components: 2 parts of white granulated sugar, 5 parts of edible salt, 0.6 part of chilli powder, 0.8 part of monosodium glutamate, 0.6 part of garlic powder, 0.6 part of onion powder, 0.4 part of spice and 0.05 part of capsanthin.
The kebabs are instant semi-finished products, are free from washing, cutting and seasoning, are not required to be unfrozen after being purchased by consumers, and are put into hot oil with the temperature of 165-170 ℃ for frying for about 3 minutes until being cooked, and the cooked food can be put into a dish for enjoying the delicious food, and can also be matched with barbecue and hot pot for instant-boiling.
Claims (4)
1. Kebab, its characterized in that: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 9-11 parts of marinade, 0.7-1.5 parts of water-retaining agent, 1-1.5 parts of soybean oil, 0.06-1 part of capsanthin, 70-80 parts of ice water, 3-5 parts of corn starch and 3-5 parts of cassava powder.
2. The meat skewer of claim 1, wherein: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 10 parts of marinade, 1 part of water-retaining agent, 1.3 parts of soybean oil, 0.09 part of capsanthin, 75 parts of ice water, 4 parts of corn starch and 4 parts of cassava powder.
3. The meat skewer of claim 1, wherein: the marinade comprises the following components: 1-2 parts of white granulated sugar, 3-5 parts of edible salt, 0.2-0.6 part of chilli powder, 0.4-0.8 part of monosodium glutamate, 0.2-0.6 part of garlic powder, 0.2-0.6 part of onion powder, 0.1-0.4 part of spice and 0.02-0.05 part of capsanthin.
4. A method of preparing a meat string as claimed in claims 1 to 3, wherein: the method comprises the following steps:
(1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing;
(2) dicing: cutting chicken breast into pieces with length of 1.5-2cm, width of 1.5-2cm, and thickness of 1.5-2 cm; (3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, soybean oil, a water-retaining agent, corn starch, ice water, cassava powder and capsanthin, vacuumizing and rolling for 1.5 hours, wherein the vacuum degree is 0.8 Mpa;
(4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty;
(5) threading and placing a disc: the pickled meat materials are put one by one through a stick and are required to be attractive in appearance and each 15-20g in weight;
(6) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃;
(7) packaging and warehousing: and (4) putting the quick-frozen kebabs into a packaging bag for sealing and packaging, and warehousing for storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111619919.5A CN114468239A (en) | 2021-12-28 | 2021-12-28 | Kebab and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111619919.5A CN114468239A (en) | 2021-12-28 | 2021-12-28 | Kebab and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114468239A true CN114468239A (en) | 2022-05-13 |
Family
ID=81496275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111619919.5A Pending CN114468239A (en) | 2021-12-28 | 2021-12-28 | Kebab and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114468239A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948767A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Spicy meat on stick and preparation method thereof |
| CN104106813A (en) * | 2014-06-30 | 2014-10-22 | 安徽靖童科技农业发展有限公司 | Mini chicken skewer and making method thereof |
| CN107484976A (en) * | 2017-09-15 | 2017-12-19 | 濮阳市东大食品有限公司 | A kind of snowflake chicken stick and preparation method thereof |
-
2021
- 2021-12-28 CN CN202111619919.5A patent/CN114468239A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948767A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Spicy meat on stick and preparation method thereof |
| CN104106813A (en) * | 2014-06-30 | 2014-10-22 | 安徽靖童科技农业发展有限公司 | Mini chicken skewer and making method thereof |
| CN107484976A (en) * | 2017-09-15 | 2017-12-19 | 濮阳市东大食品有限公司 | A kind of snowflake chicken stick and preparation method thereof |
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Application publication date: 20220513 |