Barbecue process adopting low-temperature slow cooking technology

A process and low-temperature technology, which is applied in the field of low-temperature and slow-cooking barbecue technology, can solve the problems of uneven baked products, affecting the taste of food, and long baking time, so as to reduce oil fume emission pollution, shorten production time, and shorten the cooking time. Effect of Cooking Time

Inactive Publication Date: 2021-06-04
张晨悦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • Barbecue process adopting low-temperature slow cooking technology

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Effect test

Embodiment 1

[0045] Omit processing steps;

[0046] A: If marinating is omitted, it can be made by sealing, slow cooking at low temperature, cutting, frying, frying and seasoning. This can also achieve the production effect, but the moisture of the ingredients will be lost, and the taste will be different to a certain extent;

[0047] B: If frying is omitted, make it through Step1, Step2, Step3, Step4, Step6, and Step7. Step6 can make the food produce a charred layer, but the heat conduction is uneven, and the food is easy to be heat-proof. The degree of charring on each side is different, and the thickness is different. The place where the thin part is zoomed becomes hot, the outer layer of the thick part is burnt, and the inner part is cool;

[0048] C: If you omit frying and grilling, and make it through Step1, Step2, Step3, Step4, Step5, and Step7, you can also get close to the production effect, but only frying but not frying, the taste is greasy, and the taste of the outer burnt and ...

Embodiment 2

[0051] Alternate processing steps;

[0052] A: For example, replace pickling with water soaking to achieve the effect of sufficient moisture in the food;

[0053] B: For example, replace the vacuum seal with a non-vacuum seal, and then heat it with water, or steam it after sealing to achieve the effect of heating the food while retaining the moisture in the food (but more moisture will be lost);

[0054] C: For example, replace the water used in low-temperature slow cooking with heat-conducting liquids such as oil and salt water to achieve the effect of evenly heating food in a heating environment;

[0055] D: For frying or frying, or both, replace it with electric grill, charcoal grill or gas grill to achieve rapid heating effect (need to cook at low temperature and slow in advance), but the heating speed is slower than frying;

[0056] E: Such as replacing cutting processing with semi-finished products (such as threaded string products).

Embodiment 3

[0058] change the production order;

[0059]A: For example, the three steps of pickling, vacuum sealing and low-temperature slow cooking are combined into two or one step;

[0060] ① Put the marinade into a vacuum bag, marinate in a vacuum environment, and then cook slowly at low temperature;

[0061] ②. After vacuum-sealing the marinade and the food, start low-temperature and slow cooking, so that the food will gradually taste during the heating process and have a marinating effect.

[0062] B: If it is pre-cut and processed, pickling, vacuum sealing and low-temperature slow cooking can also be carried out after the completion of the process, which can also achieve the effect of the food after it is made;

[0063] C: If frying and frying are interchanged, the effect after the food is made can also be achieved.

[0064] The present invention uses low-temperature slow cooking, frying, frying or teppanyaki instead of traditional open fire barbecue, which greatly shortens the t...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L11/00A23L11/30A23L13/20A23L13/50A23L13/70A23L17/00A23L17/50A23L19/00
CPCA23L5/13A23L5/11A23L5/21A23L13/72A23L17/00A23L17/50A23L13/50A23L13/20A23L11/00A23L11/31A23L19/03A23V2002/00A23V2200/14A23V2200/15
Inventor 张晨悦
Owner 张晨悦
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