High-calcium mutton shashlik and preparation method thereof

A mutton kebab, high calcium technology, applied in the field of food processing, can solve the problems of difficult quality assurance, lack of health care function, poor hygienic conditions, etc., and achieve the effect of convenient eating, fresh and tender meat, and high nutritional value

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

[0020] A high-calcium mutton skewer is characterized in that it is made of the following raw materials in parts by weight (kg):

[0021] Mutton 250, Cizhu leaves 3, Datian base yellow 1.5, clam shells 2.3, sugar cane 1.5, cowpea shells 1.8, bindweed 2, ginseng reed 1.8, Tianwangqi 1.5, tomato 9, mung bean sprouts 11, pork bones 12, wheat germ 15. Baby food 7, jam 4, hawthorn freeze-dried powder 6, mung bean soup 45, nutritional additives 11;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 2 mints, 40 pig fat meat, 1.2 lentils, 0.9 lychee shells, 0.8 salicornia, 1 carambola root, 0.2 angelica oil, 110 bean dregs ;

[0023] The preparation method is as follows: (1) Add 5-6 times of water to decoct the root of Lemongrass, lychee shell, samphire and carambola root for 40-50 minutes, filter and remove the slag, add mint sugar to the obtained filtrate, and heat on high heat Stir until the mints are completely melted;

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PUM

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Abstract

The invention provides high-calcium mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 250-300 parts of mutton, 2-3 parts of omei mountain bamboo juvenile leaf, 1-1.5 parts of lysimachia fortunei maxim, 2-2.3 parts of clam shell, 1-1.5 parts of sweetcane culm dregs, 1.5-1.8 parts of cow pea pod, 1.8-2 parts of hedge glorybind flower, 1.8-2 parts of ginseng rhizome, 1.2-1.5 parts of featherycleft horsegentian root, 8-9 parts of tomato, 10-11 parts of mung bean sprout, 10-12 parts of porcine bone, 12-15 parts of wheat germ, 7-8 parts of baby cabbage, 3-4 parts of jam, 5-6 parts of hawthorn lyophilized powder, 40-45 parts of mung bean soup, and 10-11 parts of nutrition additive. The high-calcium mutton shashlik is rich in calcium to facilitate growth and development of skeleton, is tender in meat quality and convenient to eat, can be easily chewed and digested, and has high nutrition; the flavor of wheat and mung bean is infused into mutton, so that the mutton shashlik is unique in flavor, and tastes tender. Furthermore, the mutton shashlik has the effects of clearing heart and inducing diaphoresis, tonifying kidney and strengthening spleen, tonifying qi and beautifying, and dispelling wind and activating blood, and is a leisure health-care food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a mutton skewer, in particular to a high-calcium 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 high-calcium mutton skewer and a preparation method thereof. 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 high-calcium mutton skewer is characterized in that it is made from the...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/30A23L33/105
CPCA23L13/42A23L13/10A23L13/424A23L13/426A23L13/428A23L33/10A23L33/105A23V2002/00
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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