Fermented flavor mutton kebabs and preparation method thereof

A technology of fermented flavor and mutton kebabs, applied in food preparation, bacteria used in food preparation, food science, etc., can solve problems such as poor hygiene conditions, difficult quality assurance, and lack of health care functions, achieving mellow fragrance and improving The effect of 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
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Embodiment Construction

[0019] A fermented mutton kebab is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Mutton 120, cloud seven 2, winter jasmine leaves 3, orangutan flower 3, white chrysanthemum 4.5, pumpkin flower 3.5, sweet potato asarum 23, peanut shell 5, broken rice sprouts 7, soybean 11, yuba 9, red bean 10, bread crumbs 12. Lactic acid bacteria 0.3, ginger juice 30, nutritional additives 8;

[0021] 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 ;

[0022] 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;

[0023] (2...

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Abstract

The invention discloses fermented flavor mutton kebabs and a preparation method thereof. The fermented flavor mutton kebabs are prepared from the following raw materials in parts by weight: 120-130 parts of mutton, 1-2 parts of tsinling larkspur root, 2-3 parts of winter jasmine leaves, 2-3 parts of abutilon striatum dicks, 4-4.5 parts of flaccid aster, 3.5-4 parts of cushaw flower, 2-3 parts of sweet potato asarum, 4-5 parts of peanut shells, 6-7 parts of cardamine bean sprouts, 10-11 parts of soybeans, 8-9 parts of bean curd sticks, 9-10 parts of phaseolus calcaratus, 10-12 parts of breadcrumbs, 0.2-0.3 parts of lactic acid bacteria, 25-30 parts of ginger juice and 7-8 parts of nutrition additives. The fermented flavor mutton kebabs can be fully and evenly tasty after being pickled, are crispy outside and soft inside, has a moderate degree of saltiness, and is mellow in fragrance. Due to fermentation, not only can the fermented flavor mutton kebabs be unique in flavor, but also the nutritive value of the fermented flavor mutton kebabs is improved. In addition, the fermented flavor mutton kebabs have a health-care function, can achieve the effects of clearing heat, removing dampness, promoting the circulation of qi, invigorating stomach, detoxifying and improving eyesight after being frequently eaten, and are suitable for all kinds of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a mutton skewer, in particular to a fermented-flavored 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 fermented flavor 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 fermented flavor mutton skewer is characterized in that it is...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCA23L13/10A23L13/42A23L13/424A23L13/426A23L13/428A23L13/46A23L33/10A23L33/105A23V2002/00A23V2400/11A23V2200/30A23V2250/204A23V2250/21A23V2300/14A23V2300/24
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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