Sweet mutton shashlik with plum blossom fragrance and preparation method thereof

A technology for mutton skewers and plum blossoms is applied in the field of food processing, which can solve the problems of difficulty in guaranteeing quality, poor sanitation, and lack of health care functions, and achieves the effects of uniform taste and beautiful color.

Inactive Publication Date: 2014-03-26
HUAIYUAN DAYU FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mutton kebabs sold in the market now have few flavors and no health care functions, and because most of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A plum blossom fragrant and sweet mutton skewer is characterized in that it is made of the following raw materials in parts by weight (kg):

[0019] Mutton 500, dog spine 2.5, wormwood 2, lotus leaf 2.5, tangerine peel 3, jujube bark 1.5, weed flower 3, peacock grass 2, bundle fairy silk 2, plum blossom 8, honey 4, butter 4, dried radish 8, sweet noodle sauce 5. Papaya powder 13, raisins 8, white wine 18, pepper oil 14, nutritional additives 11;

[0020] The nutritional additives are made of the following raw materials in parts by weight (kg): 40 parts by weight of duck blood, 1.2 parts of Vitex radix, 0.8 parts of Aconitum japonica leaves, 1.5 parts of lotus seedlings, 0.8 parts of Rhododendron chinensis, 0.5 parts by weight of Fengqicao, 3.5 parts of bamboo salt, and 4 parts of rice wine;

[0021] The preparation method is as follows: (1) add 4-5 times the water and cook for 30-35 minutes, filter and remove the slag, and add bamboo salt to the obtained fil...

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PUM

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Abstract

The invention discloses a sweet mutton shashlik with a plum blossom fragrance and a preparation method thereof. The sweet mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of mutton, 2-2.5 parts of rhizoma cibotii, 1-2 parts of wormwood, 2-2.5 parts of lotus leaves, 2-3 parts of pericarpium citri reticulatae, 1-1.5 parts of common jujube bark, 2.5-3 parts of canescent wikstroemia, 2-3 parts of maidenhair, 1-2 parts of henry biondia herb with root, 7-8 parts of plum blossom, 3-4 parts of honey, 3-4 parts of butter, 7-8 parts of dried turnip, 4-5 parts of sweet flour paste, 11-13 parts of papaya powder, 8-10 parts of raisin, 15-18 parts of white spirit, 13-14 parts of zanthoxylum oil and 10-11 parts of nutrient additives. Accoreding to the invention, scientific proportion and production technology are summarized by long-term practice, the produced mutton shashlik is beautiful in color and luster, strong fragrance of the plum blossom is blended and refreshing, and meanwhile, the sweet mutton shashlik is uniformly tasty, and meets the requirements of a consumer on the flavor. In addition, the sweet mutton shashlik is abundant, thus having a health-care function, and achieving the effects of tonifying the liver and kidneys, regulating qi-flowing for strengthening spleen, relaxing tendons and activation collaterals and clearing heat and promoting dieresis after being frequently eaten.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a mutton skewer, in particular to a plum blossom-flavored and sweet mutton skewer and a preparation method thereof. Background technique [0002] Mutton kebabs are a Xinjiang-style snack that is widely loved by consumers. It is mainly made of mutton with seasoning and roasted or fried. The mutton kebabs sold on the market are few in taste and have no health care function, and because most of them are sold along the street, the hygienic conditions are poor, and the quality is difficult to guarantee. Contents of the invention [0003] The object of the present invention is to provide a kind of plum blossom fragrant and sweet mutton skewer and its preparation method. The present invention has the characteristics of unique flavor and high nutritional value. [0004] The technical scheme adopted in the present invention is: [0005] A plum blossom fragrant and sweet...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10A23L33/105
CPCA23L13/424A23L13/10A23L13/428A23L33/10A23L33/105A23V2002/00A23V2300/14A23V2250/21A23V2300/41A23V2300/10A23V2200/30
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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