Fresh-keeping shish kebab and preparation method thereof

一种保鲜羊肉串及其制备方法

Abstract

本发明公开了一种保鲜羊肉串及其制备方法,技术特征是精选冷鲜羊肉为原料肉,剔除筋膜后修割切丁,不经腌制和添加任何防腐剂即穿串。穿串时肥瘦搭配,以每串50g,每袋5串的规格进行真空包装,然后高温杀菌,冷却后常温贮存和销售。本常温保鲜羊肉串制作工艺简单、好操作,所选用原料肉营养易消化,真空包装后高温杀菌抑制微生物繁殖,也避免二次污染。贮存、销售要求也不苛刻,易于消费者及食用,为羊肉串类大家族增加新成员。
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.

Claims

Description

Topics

Download Full PDF Version (Non-Commercial Use)

Patent Citations (5)

    Publication numberPublication dateAssigneeTitle
    CN-1072070-AMay 19, 1993梅宏志Production method for quick-frozen seasoning meat shashlik
    CN-1108900-ASeptember 27, 1995王铁Preparation of lamb strings
    CN-1209276-AMarch 03, 1999何元柱Fresh preservation method for meat food
    US-2002009520-A1January 24, 2002Clayton Robert Paul, Bowling Rod A.Method for preserving food products and food products made thereby
    US-2008220137-A1September 11, 2008Wangler Eric J, Scruggs Ben OSkewer holder

NO-Patent Citations (4)

    Title
    C.O.GILL: "Extending the storage life of raw chilled meats", 《MEAT SCIENCE》, vol. 43, no. 1, 30 June 1996 (1996-06-30), pages 99 - 109, XP005290969, DOI: doi:10.1016/0309-1740(96)00058-7
    张延芳: "肉类保鲜有新招", 《城市质量监督》, 30 September 2002 (2002-09-30), pages 49
    殷涌光等: "鲜肉常温真空复合保鲜方法实验研究", 《肉类工业》, no. 3, 25 March 2005 (2005-03-25), pages 30 - 32
    江道静: "低温肉制品加工工艺操作要领", 《肉类工业》, no. 12, 25 December 2010 (2010-12-25)

Cited By (15)

    Publication numberPublication dateAssigneeTitle
    CN-103652957-AMarch 26, 2014怀远县大禹食品科技发展有限公司Sweet mutton shashlik with plum blossom fragrance and preparation method thereof
    CN-103652959-AMarch 26, 2014怀远县大禹食品科技发展有限公司一种牛奶焦糖羊肉串及其制备方法
    CN-103652960-AMarch 26, 2014怀远县大禹食品科技发展有限公司High-calcium mutton shashlik and preparation method thereof
    CN-103652962-AMarch 26, 2014怀远县大禹食品科技发展有限公司Fermented flavor mutton kebabs and preparation method thereof
    CN-103652964-AMarch 26, 2014怀远县大禹食品科技发展有限公司Black pepper flavored mutton shashlik and preparation method thereof
    CN-103652966-AMarch 26, 2014怀远县大禹食品科技发展有限公司Honeydew shish kebab and preparation method thereof
    CN-103652967-AMarch 26, 2014怀远县大禹食品科技发展有限公司Mustard mutton kebabs and preparation method thereof
    CN-103652971-AMarch 26, 2014怀远县大禹食品科技发展有限公司Soybean milk shish kebab and preparation method thereof
    CN-103652975-AMarch 26, 2014怀远县大禹食品科技发展有限公司一种茶香羊肉串及其制备方法
    CN-103652976-AMarch 26, 2014怀远县大禹食品科技发展有限公司一种富含花青素羊肉串及其制备方法
    CN-103652979-AMarch 26, 2014怀远县大禹食品科技发展有限公司Aloe nutrition mutton shashlik and preparation method thereof
    CN-103652980-AMarch 26, 2014怀远县大禹食品科技发展有限公司Fruit and vegetable mutton shashlik and preparation method thereof
    CN-103652990-AMarch 26, 2014怀远县大禹食品科技发展有限公司Coarse cereal shish kebab and preparation method thereof
    CN-103750352-AApril 30, 2014怀远县大禹食品科技发展有限公司一种米香保健羊肉串及其制备方法
    CN-103766928-AMay 07, 2014怀远县大禹食品科技发展有限公司一种酒糟羊肉串及其制备方法