Barbecue process adopting low-temperature slow cooking technology

Abstract

The invention discloses a barbecue process adopting a low-temperature slow cooking technology, and relates to the technical field of food processing processes. The barbecue process comprises a pretreatment stage process and a processing process after ordering. The pretreatment stage technology comprises the following steps: Step 1: pickling food materials to be processed; Step 2, subjecting the pickled food materials to vacuum sealing; Step 3, subjecting the food materials after vacuum sealing to low-temperature slow cooking; and Step 4, cutting and processing the food materials which are slowly cooked at the low temperature. The processing process after ordering comprises the following steps: Step 5: deep-frying the cut and processed food materials (including kebabs); Step 6, frying and baking the deep-fried food materials (including the kebabs); and Step 7, finally seasoning to complete the preparation of the food materials. According to the barbecue process adopting the low-temperature slow cooking technology, low-temperature slow cooking and deep-frying and frying technologies are combined, so that the food materials get rid of being heated by open fire such as charcoal and fuel gas, the mouth feel of being scorched outside and tender inside can be kept, meanwhile, the baking and cooking time can be greatly shortened, standardization is easy, and a traditional barbecue cook can be replaced.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a low-temperature slow cooking technology barbecue technology. Background technique [0002] Grilled meat (grilled skewers) is a well-known special dish in China. It has a unique flavor and a long history. It has a strong fragrance and delicious taste, which can greatly increase appetite; [0003] At present, barbecues are mostly grilled with gas, charcoal and electric. Usually, the ingredients are heated by external high temperature (100-700℃) to achieve the effect of changing the ingredients from raw to cooked. Charcoal, coal, gas, liquefied petroleum gas are used to heat the ingredients. , natural gas, electric heating tube and electric heating plate (power supply) to heat the ingredients. During the cooking process of the ingredients, oily fumes will continue to be discharged. The baking time is long, the oily fumes are large, and the baked products are une...

AI Technical Summary

Problems solved by technology

[0003] At present, barbecues are mostly grilled with gas, charcoal and electric. Usually, the ingredients are heated by external high temperature (100-700℃) to achieve the effect of changing the ingredients from raw to cooked. Charcoal, coal, gas, liquefied petroleum gas are used to heat the ingredients. , natural gas, electric heating tube and electric heating plate (power supply) to heat the ingredients. During the cooking process of the ingredients, oily fumes will continue to be discharged. The baking time is long, the oily fumes are large, and the baked products are uneven, sometimes undercooked. If the situation happens, the barbecue will contain bacteria, which will pose a safety hazard; at the same time, it is too dependent on the barbecue chef, so it is not easy to standardize; in addition, the traditional cooking method will reduce the weight of the ingredients by 15-20%, mainly because of the moisture in the food, which will affect the taste of the food ; To this end, we propose low-temperature slow cooking technology grilling process

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