T/ZTXRCFZXH 0001-2024 Xiao Zhuo meat skewers production and service specifications

Scope

Main technical content: When stir-frying the sauce, rapeseed oil should be used. Add Zhaotong sauce and stir-fry until fragrant, then add soy sauce, Qiaojia small bowl brown sugar, and various spices. For beef with tough or excessive connective tissue, in order to obtain a tender texture, it is advisable to add protease, sodium carbonate, or sodium bicarbonate for tenderizing. The specific method is as follows: a) Protease. Add 5g-6g of tenderizing powder (protease) per 1,000g of sliced beef, stir well, and let it stand for 15 minutes before use. The optimal tenderizing temperature is 60°C to 65°C, and the pH value is 7-7.5. If the raw material needs to be used urgently, mix the tenderizing powder and water together and place it in a 60°C environment for 5 minutes. b) Sodium carbonate tenderizing. Soak the beef in a 0.2% solution for 1 hour; for sodium bicarbonate tenderizing, add 1g-1.5g per 100g of meat, mix with a small amount of water, and let it stand for 2 hours before use. The skewers should be made with disposable bamboo sticks. According to different specifications, pre-marinated beef slices are threaded onto bamboo sticks. The beef slices should be fully penetrated and placed in the middle of the bamboo sticks, about 4-5cm away from the tip of the stick. Before grilling, the skewers are shown in Figure 1. Figure a) shows lean beef skewers; Figure b) shows pure lean, semi-tough, or alternating beef tendon skewers.

Development Information

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