Barley-flavored mutton shashlik and preparation method thereof

A technology for mutton skewers and mutton is applied in the directions of food preparation, food ingredients as odor modifiers, and functions of food ingredients. Nutritious, mellow effect

Inactive Publication Date: 2014-03-26
HUAIYUAN DAYU FOOD TECH
View PDF5 Cites 1 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A wheat-flavored mutton skewer is characterized in that it is made of the following raw materials in parts by weight (kg):

[0018] Mutton 450, Fangfeng 1.3, Eucommia 1.6, Mountain bittern 2.2, Paulownia flower 1.8, Perilla leaf 1.5, Lotus seedling 1.6, Quercetin 2.4, Thick leaves 1.2, Mineral water 20, Pig bone marrow 6, Bran superfine powder 6 , barley grains 12, butter 3, cornmeal 55, pomegranate wine 40, nutritional additives 11;

[0019] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.2 licorice shoots, 0.8 dog bone wood, 2.2 Chinese chestnut husks, 1.8 female golden reeds, 3 microalgae ball powder, 6 tortoise jelly, and 25 millet milk;

[0020] The preparation method is as follows: immerse licorice shoots, dog bone firewood, castanopsis husk, and female golden reed in millet milk for 3-4 hours, filter to remove residue, add remaining materials to the obtained filtrate, boil the ointment over low heat, and then Gr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides barley-flavored mutton shashlik and a preparation method thereof. The mutton shashlik is prepared from the following raw materials in parts by weight: 450-500 parts of mutton, 1-1.3 parts of divaricate saposhnikovia root, 1.2-1.6 parts of eucommia, 2-2.2 parts of ixeris chinensis, 1.8-2 parts of fortune paulownia flower, 1.3-1.5 parts of perilla leaf, 1.4-1.6 parts of hindu lotus seed-coat, 2.2-2.4 parts of jagged-leaved oak seed, 1-1.2 parts of lasianthus chinensis leaf, 18-20 parts of mineral water, 5-6 parts of porcine bone marrow, 6-7 parts of bran ultrafine powder, 10-12 parts of barleycorn, 3-4 parts of butter, 50-55 parts of maize flour, 30-40 parts of pomegranate wine, and 10-11 parts of nutrition additive. The barley-flavored mutton shashlik is rich in nutrition, convenient and sanitary, and comprehensive in color, flavor and taste; the mutton smell can be effectively removed after the mutton shashlik is pickled; the mutton tastes pure and rich, can be well cooked and easily chewed and does not stick slits among teeth after the mutton is steamed; barley-flavor and wine flavor can be filtrated into the mutton shashlik due to the flavoring paste prepared from the barleycorn and pomegranate wine. Furthermore, the mutton shashlik has the effects of dispelling wind and relieving exterior syndrome, tonifying liver and kidney, reducing blood pressure, and regulating vital energy and middle warmer.

Description

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

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30A23L33/10A23L33/105
CPCA23L13/428A23L13/10A23L13/70A23L33/105A23V2002/00A23V2300/14A23V2300/10A23V2250/21A23V2250/204A23V2200/15A23V2200/30A23V2200/326
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap