Mutton shashlik with wine fragrance and preparation method thereof

A technology for mutton skewers and wine aroma is applied in food preparation, food shearing, food ingredients as taste improvers, etc. It can solve the problems of difficult to guarantee quality, no health care function, poor sanitation conditions, etc., and achieve bright color and taste. Long, chewy effect

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...

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A wine-flavored mutton skewer is characterized in that it is made of the following raw materials in parts by weight (kg):

[0017] Mutton 550, Poria cocos 1.2, Mulberry 1.5, Chicken dung vine 0.8, Cinnamon leaf 1.8, Pepper stem 2.3, Sophora japonica 2.6, Rose thorn flower 1.6, Moss water flower 1, Ginger 4, Liquor 22, Watermelon peel 5, Cucumber 3, Apple 6. Bad oil 6, Kudingcha powder 20, taro powder 16, nutritional additive 11;

[0018] 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;

[0019] 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 Grind i...

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PUM

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Abstract

The invention discloses a mutton shashlik with wine fragrance and a preparation method thereof. The mutton shashlik with the wine fragrance is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of mutton, 1-1.2 parts of poria cocos, 1.3-1.5 parts of mulberry, 0.8-1 part of Chinese fevervine herb and root, 1.6-1.8 parts of cinnamon leaves, 2-2.3 parts of hot pepper stems, 2.4-2.6 parts of Japanese pagodatree bark, 1.5-1.6 parts of rosa davurica pall, 0.8-1 part of moss spray, 3-4 parts of ginger juice, 20-22 parts of white spirit, 4-5 parts of watermelon peel, 3-4 parts of cucumbers, 5-6 parts of apples, 5-6 parts of rotten oil, 18-20 parts of broadleaf holly leaf powder, 15-16 parts of taro meal and 10-11 parts of nutrient additives. The mutton shashlik is reasonable and scientific in formula, and simple and feasible in production technology, the processed mutton shashlik is bright in color and luster, the muttony and fishy smells of the mutton are effectively removed after the mutton is pickled, the savory and mellow tastes of the wine are blended, the mutton shashlik disclosed by the invention is good in chewiness, and long in taste, and has a mouthful of fragrance while being eaten, and meanwhile, the mutton shashlik is nutrient and healthy, and has the effects of tonifying deficiency and qi, dispelling wind and eliminating dampness, warming spleen and stomach for dispelling cold, tonifying the spleen and regulating vital energy.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/015A23L1/29A23L13/10A23L5/20A23L13/70A23L33/00
CPCA23V2002/00A23L13/10A23L13/428A23L33/10A23L33/105A23V2300/14A23V2300/10A23V2250/21A23V2300/41A23V2200/30A23V2200/16
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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