GB2230933A

GB2230933A - A method for building up meat on a skewer

Info

Publication number: GB2230933A
Application number: GB8908935A
Authority: GB
Inventors: Hugh Wyndham Beere; Graeme Lionel Beere
Original assignee: ABRAKEBABRA
Current assignee: ABRAKEBABRA
Priority date: 1986-01-03
Filing date: 1989-04-20
Publication date: 1990-11-07
Also published as: GB8908935D0; BE904238A; IE860008L; IE57431B1

Abstract

In a method for building up mince meat on a skewer for cooking for use in, for example, kebabs, the mince meat (1) may be initially mixed to have a fat content of approximately 25% by weight and egg white may be added for binding. The mince meat may be kneaded and it is formed into flat cakes (6(a)) to (6(e)) which are mounted on a skewer (2) for rotation in front of a heat source. The outer surface of the assembly may be cut in longitudinal slices to form a substantially even surface. The pieces removed may be formed into a domed top for the assembly. The outer surface of the assembly is smoothed by wiping it with water. <IMAGE>

Description

A METHOD FOR BUILDING UP MEAT ON A SKEWER The present invention relates to a method for building up meat on a skewer for cooking the meat and it also relates to a method for cooking the meat,as well as a method for preparing the meat prior to mounting on the skewer. It also in particular relates to a method for building up meat on a skewer for use in a kebab.

In general, kebabs are prepared from lamb meats.

However, they may be prepared from beef, pork, chicken or fish if desired. Where they are prepared from lamb the meat is first minced. The minced meat is then compacted together and mounted on a skewer. The skewer is rotated in front of a heat source and the surface meat is cooked. This is then sliced off usually with longitudinal strokes substantially parallel to the skewer.

The fresh meat exposed by the cut is then rotated past the source and subsequently cooked and ready for cutting again.

Since the meat prior to mounting on the skewer is minced, it is essential that the meat when cut from the skewer should remain in single homogeneous slices and not break up. Unfortunately, this is a major problem with known methods for preparing and mounting meat on the skewer. In general it has been found that when the meat is cut from the skewer it tends to break up into small fragments. This it will be appreciated is totally unsatisfactory as it leads to a considerable amount of waste. Small fragments of meat can not be used in a kebab.

There is therefore a need for a method for preparing and mounting meat on a skewer so that the meat when sliced from the skewer will remain in one slice rather than fragment. There is also a need for a method for cooking the meat to avoid fragmentation.

The present invention is directed towards providing such a method and methods.

According to the invention there is provided a method for mounting mince meat on a skewer, the method comprising the steps of: shaping the mince meat into a plurality of substantially flat cakes, mounting the cakes on an elongated skewer, the flat face of one cake abutting the flat face of the next adjacent cake, wiping the periphery of the meat mounted on the skewer to blend the mince meat of one cake into the mince meat of the next adjacent cake to present a substantially smooth peripheral surface and bind the meat.

In one embodiment of the invention the mince meat is kneaded to expel air in the mince meat prior to making the flat cakes. Preferably, the mince meat is kneaded vigorously.

In another embodiment of the invention the peripheral surface of the meat is wiped with water.

In a still further embodiment of the invention slices are cut longitudinally from the peripheral surface of the meat on the skewer prior to wiping the peripheral surface to further assist in binding the cakes together.

In a still further embodiment of the invention the mince meat cut from the skewer is shaped to form a further flat cake which is mounted on the skewer prior to wiping the peripheral surface. Preferably, the cut meat is kneaded prior to forming the flat cake.

Advantageously, the flat cakes are substantially round and approximately 5 centimetres thick.

Additionally, the invention provides the step of mixing an edible binding agent into the mince meat prior to forming the flat cakes. In one embodiment of the invention the binding agent is egg white.

In another embodiment of the invention the mince meat is mixed so that the final mix has a fat content in the range of 15 - 35% and preferably, 25 by weight.

Additionally, the invention provides a method for cooking the meat on the skewer comprising the step of initially heating the meat in front of a relatively low temperature heat source, and preferably, initially heating the meat in front of the low temperature heat source for at least 20 minutes. Advantageously, the heat source is provided by a low flame. The method for cooking also includes the step of rising the temperature of the heat source after the initial cooking period.

The invention also includes a kebab prepared using meat cut from the meat mounted on the skewer using the method according to the invention.

The invention will be more clearly understood from the following description of an embodiment thereof given by way of example only with reference to the accompanying drawings, in which: Fig. 1 is a perspective view of meat mounted on a skewer using a method according to the invention, Fig. 2 is a perspective view of a cake of the mince meat, Fig. 3 is a perspective view of the meat being mounted on the skewer.

Fig. 4 is a perspective view of another step in the method for mounting the meat on the skewer, Fig. 5 is a perspective view of another step in the method for mounting the meat on the skewer, Fig.6 is a perspective view of another step in the method for mounting meat on the skewer, Fig. 7 is a perspective view of a further step in the method for mounting meat on a skewer, and Fig. 8 is a perspective view of a still further step in the method for mounting meat on the skewer.

Referring to the drawings there is illustrated meat mounted on the skewer using a method according to the invention. In this case, the meat is minced lamb's meat for use in the preparation of a kebab. The meat is indicated generally by the reference numeral 1 and is mounted on a skewer 2. The skewer 2 has a base plate 3 for supporting the mince meat. Shafts 4 and 5 are provided at the ends of the skewer to engage suitable apparatus (not shown) for rotating the skewer and meat in front of a heat source. Such apparatus and heat source will be well known to those skilled in the art and it is not intended to describe it further in this specification.

The method for preparing the mince meat and mounting the mince meat 1 on the skewer 2 will now be described.

Firstly, during mincing of the meat, meat and fat are mixed in the ratio to give a fat content of the mince meat of about 25 by weight. After mincing, a binding agent, in this case egg white, is mixed in with the minced meat to enhance the binding properties of the meat. Other herbs and flavouring are also mixed in.

The mince meat is then vigourously kneaded to expel air from it. The kneaded meat is then formed into a round substantially flat cake 6 of approximately 5 centimetres thick. The cake is axially mounted on the skewer 2 with the skewer 2 being passed through the first cake 6(a) so that it rests on the base plate 3.

Three further cakes 6(b), (c) and (d) are formed using the same method as before namely kneading and then shaping and these are mounted on the skewer one on top of the other, on top of the cake 6(a). As can be seen from Fig. 3, the diameter of the cakes slightly increases as they go up the skewer. The peripheral surface 7 of the meat 1 on the skewer 2 is then sliced off in longitudinal slices 8 by a knife 9 which cuts the meat in a substantially longitudinal or axial direction parallel to the skewer 2 allowing for the slight shaping of the meat. This cutting action assists in bonding the cakes together and also forms a substantially smooth peripheral surface, see Fig.4. The meat just cut from the skewer 2 is further kneaded and a cake 6(e) is formed.

This is mounted on the skewer 2 and shaped by hand to form a domed top on top of the cake 6(d), see Figs. 7 and 8. The entire surface 7 of the meat 1 on the skewer 2 is then wiped by hand using water to give a rounded finish, see Fig. 1. This wiping action with water, it has been found, considerably enhances the binding of the mince meat together and also the meat of adjacent cakes 6.

The meat is then ready for cooking and the skewer 2 is mounted in suitable apparatus for rotating it in front of the heating source which in this particular case is a gas fired heater. The meat is cooked in front of a relatively low flame for the first twenty minutes. The temperature of the flame is then increased. It has been found that by cooking the meat for the first twenty minutes at a low flame, further enhances the binding of the mince meat and avoids fragmentation of the meat when it is being cut from the skewer. A typical low flame temperature would be in the order of 1500C. The cooking temperature is then increased and the meat is ready for slicing and use in a kebab or other food stuff.

It is not exactly known why mounting the meat on the skewer using the method according to the invention avoids fragmentation of the meat. However, it is suggested that by virtue of the fact that the meat is vigorously kneaded prior to shaping expels air. This reduces and in certain cases eliminates air pockets in mince meat. An air pocket formed in the mince meat would, pn heating, expand and leave a void and it is believed that such voids may lead to fragmentation. Further, it is believed that by cutting the meat from the skewer to smooth the peripheral surface of the cakes further assists in binding the mince meat together. Undoubtedly, the wiping action further assists in binding the mince meat and it is thought that the use of water with the wiping action further enhances the binding.It is also felt that the addition of the white of egg as a binding agent is a considerable advantage. Cooking the meat on a low flame also it is believed helps in the binding. While it is not possible to pick out any one particular step as being the main reason why the invention has considerable advantages over methods known heretofore, it is felt that it is a combination of all the steps which ultimately leads to the fact that meat mounted on a skewer according to the invention consistently cuts in single homogeneous slices without fragmenting.

While the method has been described using substantially circular cakes, the cakes could be of any suitable shape.

Additionally, while the cakes have been described as being approximately 5 centimetres thick, they could be any desired thickness. Needless to say, any number of cakes could be mounted on a skewer as desired.

Further it will be appreciated that while the cakes have been described as being mounted on a vertical skewer, they could be mounted on a horizontal skewer if desired.

It will also be appreciated that while the method includes the step of cooking meat on a low flame for approximately twenty minutes, this time could be shortened or lengthened without departing from the scope of the invention. It will also be appreciated that binding agents besides egg white could be used, or the binding agent may be dispensed with. Also it is envisaged that in certain cases the step of cutting the meat from the skewer while the cakes are being mounted thereon could be dispensed with. Further, it is envisaged in certain cases the step of kneading the meat prior to forming the cakes may be dispensed with.

It is also envisaged in certain cases that instead of wiping the peripheral surface of the meat with water, it could be wiped with other suitable liquids, in certain cases the meat could be dry wiped.

While the fat content of the meat has been described as being substantially 25, it could be any other suitable percentage. In fact, in general, the fat content could range between 15 - 35 Ó by weight.

It will also, of course, be appreciated that while the temperature of the flame has been described as being 1500C, it could be any other suitable low temperature.

Claims

1. A method for mounting mince meat on a skewer, the method comprising the steps of: shaping the mince meat into a plurality of substantially flat cakes, mounting the cakes on an elongated skewer, the flat face of one cake abutting the flat face of the next adjacent cake, wiping the periphery of the meat mounted on the skewer to blend the mince meat of one cake into the mince meat of the next adjacent cake to present a substantially smooth peripheral surface and bind the meat.

2. A method as claimed in claim 1 in which the mince meat is kneaded to expel air in the mince meat prior to making the flat cakes.

3. A method as claimed in claim 1 or claim 2 in which the peripheral surface of the meat is wiped with water.

4. A method as claimed in any preceding claim in which slices are cut longitudinally from the peripheral surface of the meat on the skewer prior to wiping the peripheral surface.

5. A method as claimed in any preceding claim in which the flat cakes are substantially round and approximately 5 centimetres thick.

6. A method as claimed in any preceding claim in which the method includes the step of mixing an edible binding agent into the mince meat prior to forming the flat cakes.

7. A method as claimed in claim 6 in which the binding agent is egg white.

8. A method as claimed in any preceding claim in which the mince meat is mixed prior to forming the flat cakes to have a fat content in the range of 15 - 35 by weight.

9. A method as claimed in claim 8 in which the fat content is substantially 25% by weight.

10. A method for cooking the meat mounted on the skewer according to the method of any of claims 1 to 9, wherein the method comprises the step of initially heating the meat in front of a relatively low temperature heat source for a predetermined period of time.

11. A method as claimed in claim 10 in which the meat is heated for at least 20 minutes, in front of the relatively low temperature heat source.

12. A method as claimed in claims 10 or 11 in which the heat source is provided by low flame.

13. A method as claimed in any of claims 10 to 12 in which the method includes the step of rising the temperature of the heat source after the initial cooking period.

14. A method for mounting mince meat on a skewer substantially as described herein with reference to and as illustrated in the accompanying drawings.

15. A method for cooking meat mounted on a skewer substantially as described herein.

16. A kebab prepared using meat cut from the meat mounted on the skewer using the method of any of claims 1 to 9.

17. A kebab as claimed in claim 14 in which the meat is cooked according to the method of anyof Claims 10 to 13.

18. A kebab substantially as described herein.