The invention discloses a baked mutton shashlik with a duck liver
flavor and a preparation method thereof. The baked mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 200-220 parts of mutton, 1-2 parts of
Chinese chive seeds, 2-2.5 parts of
semen cuscutae, 1.5-2 parts of loquat leaves, 2-3 parts of loquat kernels, 2-3 parts of penduliflory
elsholtzia herbs, 1.5-2 parts of
honeysuckle stems, 2-2.2 parts of olive kernels, 3-4 parts of eragrostis ferruginea, 4-6 parts of shelled melon-seeds, 5-6.5 parts of pine kernels, 7-8 parts of groundnut kernels, 4-5 parts of smoked bean curds, 3-4 parts of kelps, 10-11 parts of duck livers, 18-20 parts of yoghourt, 0.1-0.2 parts of compound
flavor protease and 15-17 parts of
nutrient additives. The mutton shashlik disclosed by the invention is cool and refreshing, the
flavor and the taste of the traditional mutton shashlik are improved, the fragrant and
sweet flavor of nuts such as melon seeds and the sour and
sweet flavor of yoghourt are blended into the delicate flavor of the mutton, and the baked mutton shashlik is savory and mellow in taste. Meanwhile, the baked mutton shashlik is easy to manage and control production, and has significant
economic benefits. In addition, the baked mutton shashlik has the effects of nourishing the
kidney and strengthening the essence, nourishing the liver to improve
visual acuity, clearing away heat and toxic materials, and dispelling wind and dredging collaterals.