Charcoal-roasted lamb shashlik having effects of nourishing liver and tonifying kidney and preparation method thereof

A technology of invigorating the liver and kidney, lamb kebabs, applied in food preparation, functions of food ingredients, food science, etc., can solve the problems of low health care effect of mutton kebabs, not meeting the needs of health care food, etc., to achieve tender taste Delicious, improve the shelf life, improve the effect of nutritional value

Inactive Publication Date: 2014-01-08
ANHUI FULIKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a special snack, mutton kebabs have a strong aroma after roasting, and the gravy is tender and delicious. However, most mutton kebabs have low health effects and do not meet people's needs for health care food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A charcoal-grilled mutton kebab for invigorating the liver and kidney is made from the following raw materials in parts by weight (catties):

[0017] Leg of lamb 300, eucommia 3, kudzu root 2, cornus 3, clove 3, wolfberry leaf 2, achyranthes bidentata 3, pumpkin vine 1, leek seed 2, durian seed 1, salt 4, osmanthus honey 3, chili powder 3. Cumin powder 1, chive powder 1, spice 3, monosodium glutamate 0.5, bamboo charcoal and coconut juice.

[0018] A method for preparing charcoal-grilled mutton kebabs for invigorating the liver and kidney, comprising the following steps:

[0019] (1) After natural thawing of qualified mutton leg meat, clean it, cut it into small rectangular pieces weighing about 3g, and obtain mutton pieces;

[0020] (2) Mix and pulverize nine kinds of traditional Chinese medicine raw materials such as eucommia ulmoides, kudzu root, and cornus, add 5 times of coconut milk, keep warm at 55°C for 7 hours, then boil for 40 minutes, filter to obtain the ex...

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PUM

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Abstract

The invention discloses a charcoal-roasted lamb shashlik having effects of nourishing liver and tonifying kidney and a preparation method thereof. The charcoal-roasted lamb shashlik is prepared from 270-300 weight parts of lamb leg meat, 2-3 weight parts of eucommia, 1-2 weight parts of root of kudzu vine, 2-3 weight parts of cornus officinalis, 2-3 weight parts of zornia gibbosa, 1-2 weight parts of wolfberry leaf, 2-3 weight parts of achyranthes root, 1-2 weight parts of cushaw stem, 1-2 weight parts of Chinese chive seed, 1-2 weight parts of durian seed, 3-4 weight parts of table salt, 2-3 weight parts of sweet osmanthus honey, 2-3 weight parts of chili powder, 1-2 weight parts of cumin powder, 1-2 weight parts of chive powder, 2-3 weight parts of spice, 0.4-0.5 weight parts of monosodium glutamate and a proper amount of bamboo charcoal and coconut milk. Through use of coconut milk in preparation, a nutrition value is improved and a tender and smooth taste is obtained. Through use of bamboo charcoal for barbecuing the lamb shashlik, a quality guarantee period is greatly prolonged and the charcoal-roasted lamb shashlik has a bamboo fragrance covering original lamb dour. Through use of a plurality of the traditional Chinese medicines, the charcoal-roasted lamb shashlik has health care effects of reducing blood pressure, nourishing liver and tonifying kidney, strengthening muscles and bones, and invigorating yang and controlling nocturnal emission.

Description

technical field [0001] The invention relates to a grilled food, in particular to a charcoal-grilled mutton kebab for nourishing the liver and kidney and a preparation method thereof. Background technique [0002] As a special snack, mutton kebabs have a strong fragrance after roasting, and the gravy is tender and delicious. However, most mutton kebabs have low health care effects and do not meet people's needs for health care food. When the mutton kebabs are made, a variety of traditional Chinese medicinal ingredients with the effects of nourishing the liver and kidneys are added to improve their nutritional value, and bamboo charcoal is used to pre-grill the mutton kebabs so that the mutton skewers can absorb the bamboo fragrance and remove the smell of mutton. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides charcoal-grilled mutton kebabs for invigorating the liver and kidneys and a preparation method thereof. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/105
CPCA23L13/428A23L13/10A23L13/43A23L13/70A23L33/10A23V2002/00A23V2200/30
Inventor 刘开祥
Owner ANHUI FULIKANG FOOD
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