Mutton kebab is a popular barbecue food represented by Xinjiang kebab, which basically belongs to the public food. There are three ways: street night market barbecue stall, barbecue and buffet picnic. Mutton kebabs are a popular popular diet in recent years, and there is basically no difference between off-season and peak season. If it is hot in the south, business will be better in winter.
Barbecue can be said to be popularized from mutton skewers in Xinjiang. Through continuous development, the style of barbecue combined with regional characteristics is constantly innovating and changing, and the varieties are diverse. Besides sheep, cows, chickens, fish and many other meats, many vegetables and fruits can also be roasted. The way to eat kebabs is just to sprinkle pepper and cumin, but the evolved barbecue will generally be seasoned according to the tastes of local consumers.
There are many kinds of barbecue tools according to different methods, such as open fire barbecue, charcoal barbecue, furnace barbecue, mud barbecue, bamboo barbecue, teppanyaki and so on. The commonly used tools for charcoal barbecue are: barbecue oven, charcoal, drill, knife, fish clip, toothpick and so on. There are three kinds of common charcoal in the market: combustible charcoal, machine-made charcoal and machine-made charcoal.
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Harm of eating mutton skewers
1, which reduces the utilization rate of protein: Maillard reaction will occur during barbecue. With the fragrance, vitamins are destroyed, protein degeneration and amino acids are also destroyed, which seriously affects the intake of the three. Therefore, eating barbecue will affect the utilization of the above substances.
2. Carcinogenesis: In Maillard reaction, the nucleic acid in meat reacts with most amino acids to generate gene mutation substances, which may lead to cancer. In addition, in the barbecue environment, some carcinogens will enter the human body through the skin, respiratory tract, digestive tract and other ways to induce cancer.
3. It is understood that because meat is directly barbecued at high temperature, the decomposed fat drops on the charcoal fire, and the thermal polymerization reaction generated by food fat coking combines with protein in meat, which will produce a highly carcinogenic substance called benzopyrene and attach to the food surface. It was determined that the content of benzene pyrene in the coke chips attached to the iron label for barbecue was as high as 0/25 microgram per kilogram/kloc. At the peak of people flow, it not only harms consumers, but also harms passers-by.
Baidu encyclopedia-mutton kebab (barbecue food)