Fresh-keeping shish kebab and preparation method thereof

A technology for mutton skewers and meat skewers, which is applied in food preparation, application, food science and other directions, can solve the problems of affecting the taste and nutrition of meat, unable to meet consumer tastes, harsh storage conditions, etc. Digestion and absorption, inhibition of growth and reproduction

Inactive Publication Date: 2013-03-06
INNER MONGOLIA MENGYISA JINSHAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it also has many disadvantages. First, the storage conditions are harsh and it is not easy to carry.
Secondly, when customers use it, they need to slow down in advance, which is a waste of time
Third, improper slowing can easily cause a large amount of juice loss, affecting the taste and nutrition of meat skewers
Fourth, due to the pickling process during the production of the product, the product has the manufacturer's own taste, which cannot satisfy the taste of every consumer

Method used

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  • Fresh-keeping shish kebab and preparation method thereof

Examples

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Embodiment 1

[0025] 1. Raw meat: selected chilled fresh mutton and sheep tail; the raw meat complies with GB2707 hygienic standard for fresh (frozen) meat.

[0026] 2. Trimming: remove the fascia in the raw meat.

[0027] 3. Diced and skewered: cut the meat into small cubes of about 1.5cm×1.5cm×1.5cm, weigh 6 small pieces of lamb lean meat and 2 pieces of sheep tail for each skewer, with a total weight of about 50g , every two pieces of lean meat are worn with a piece of fat meat, and the bamboo sticks at the top of the skewers are exposed about 1cm, and then shaped; the bamboo sticks are sterilized at high temperature in advance to commercial sterility.

[0028] 4. Vacuum packaging: The packaging bag conforms to the hygienic standard of GB9683 composite food packaging bag. Put 5 skewers in each packaging bag and vacuumize the packaging. The minimum vacuum degree is -0.09MPa, the vacuuming time is 20-30s, and the minimum heat sealing temperature is 240°C according to the performance of th...

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Abstract

The invention discloses a fresh-keeping shish kebab and a preparation method thereof. The preparation method of the fresh-keeping shish kebab is technically characterized by comprising the following steps of: selecting cold fresh mutton as raw material meat; removing fascia, then cutting and dicing; stringing without pickling or adding any preservative; during stringing, matching fat meat with lean meat; carrying out vacuum package according to the specification that the weight of each string is 50g and every 5 strings are placed into a bag; and sterilizing the package at high temperature, cooling, storing at normal temperature and selling. The production process of the normal-temperature fresh-keeping shish kebab is simple and easy to operate; the selected raw material meat is nutrient and easy for digestion; and after the vacuum package is carried out, high-temperature sterilization is carried out to inhibit the microbial proliferation and avoid secondary pollution. The requirements of storing and selling are not harsh; and the fresh-keeping shish kebab is easy for eating of consumers and becomes a new member of a shish kebab family.

Description

technical field [0001] The invention relates to a fresh-keeping mutton skewer and a preparation method thereof, in particular to a mutton skewer sterilized instantaneously at high temperature and stored at normal temperature and a preparation method thereof. Background technique [0002] Mutton has high nutritional value and is a high-protein, low-fat food. The types and quantities of main amino acids contained in protein meet the needs of human growth and tissue metabolism. The content of valine, arginine and histidine in mutton is higher than that of beef, pork and chicken. In addition, thiamine and riboflavin contained in mutton are also higher than other meat products. The cholesterol content in mutton is much lower than that of beef and pork. The cholesterol content in every 100g of mutton fat is only 29mg, while that of beef is 75mg, and that of pork is 74.5mg~126mg. Mutton is rich in calcium, phosphorus, iron, vitamin B1, B2, nicotinic acid, cholesterol and so on. ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L13/10
Inventor 扈成郭丽艳孙立娜彭晓珍于青春张瑞军
Owner INNER MONGOLIA MENGYISA JINSHAN FOOD CO LTD
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