Black pepper flavored mutton shashlik and preparation method thereof

A mutton kebab and flavor technology, applied in the field of food processing, can solve problems such as difficult quality assurance, lack of health care function, and poor hygienic conditions, and achieve the effects of rich nutrition, cardiovascular system protection, and high quality

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

[0019] A black pepper-flavored mutton skewer is characterized in that it is made of the following raw materials in parts by weight (kg):

[0020] Mutton 250, elm white skin 1.2, red hemp 1, weed grass 1.6, plantain peel 0.8, myrobalan leaves 2.2, guan gong xu 1.8, cherry leaves 1.5, mulberry buds 2.5, dried shrimp 4, wheat flour 6, rice beans 8, sesame 7. Black pepper 11, black fungus 8, carrot 12, beer 22, nutritional additives 4;

[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] ...

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PUM

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Abstract

The invention provides black pepper flavored mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 250-270 parts of mutton, 1-1.2 parts of siberian elm bark, 0.8-1 part of boehmeria, 1.4-1.6 parts of lip fern, 0.5-0.8 part of common banana pericarp, 2-2.2 parts of medicine terminalia leaf, 1.8-2 parts of salvia kiangsiensis, 1.4-1.5 parts of cherry leaf, 2-2.5 parts of mulberry bud, 3-4 parts of dried peeled shrimp, 5-6 parts of wheat core flour, 7-8 parts of rice bean, 5-7 parts of sesame, 10-11 parts of black pepper, 8-9 parts of black fungus, 10-12 parts of carrot, 20-22 parts of beer, and 3-4 parts of nutrition additive. The mutton shashlik is high in quality, tender in meat quality, rich in flavor and rich in nutrition; the added dried peeled shrimp contains rich magnesium, has an important regulating effect to heart activity, and can well protect cardiovascular system; sesame in the mutton shashlik contains linoleic acid, and can be used for regulating cholesterol. Furthermore, the mutton shashlik has the effects of clearing heat and removing toxicity, warming stomach and strengthening spleen, and clearing liver and improving sight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a mutton skewer, in particular to a black pepper 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 black pepper 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 black pepper-flavored mutton skewer is characterized i...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10A23L33/105
CPCA23L13/42A23L5/11A23L13/10A23L13/424A23L13/428A23L33/10A23L33/105A23V2002/00
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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