Recipe for preparing fresh tender and delicious shish kebab

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 [0001] The invention relates to the preparation of mutton kebabs, in particular to a formula for preparing tender and delicious mutton kebabs. Background technique [0002] Mutton kebabs are usually prepared with mutton mixed with cumin and other seasonings. However, due to the different origins of mutton, the tastes of prepared mutton skewers are not nearly the same. Add water, but the amount of water added determines the taste of the final mutton kebabs. It is difficult to control the amount of water added here. Adding too much will damage the flavor of the lamb, and adding too little will not taste fresh and smooth. How both can not damage the local flavor of mutton kebab, can keep the taste of mutton kebab again just to be solved. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a formula for preparing fresh and delicious mutton skewers without damaging the flavor of the mutton after adding water to t...

AI Technical Summary

Problems solved by technology

[0002] Mutton kebabs are usually prepared with mutton mixed with cumin and other seasonings. However, due to the different origins of mutton, the tastes of prepared mutton skewers are not nearly the same. Add water, but the amount of water added determines the taste of the final lamb kebabs. It is difficult to control the amount of water added here. Adding too much will damage the flavor of the lamb, and adding less will not taste fresh and smooth.