Soybean milk shish kebab and preparation method thereof

A mutton skewer and soybean milk technology, applied in the field of food processing, can solve the problems of difficulty in guaranteeing quality, no health care function, poor sanitation conditions, etc., and achieve the effects of rich malt aroma, rich taste and good taste.

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

Example Embodiment

[0018] A kind of soy milk lamb skewers, which is characterized by being made from the following parts by weight (kg) of raw materials:

[0019] Lamb 400, Chushizi 2, Potentilla 1.5, Trachelospermi Caulis 1.2, Chicken Root 2.5, Aralia Leaf 1.8, Dingkui 2.5, Old White Flower 3, Plum Gum 1.2, Malt 12, Tapioca 2, Shrimp Oil 3, Tofu 22. Spirulina powder 2, soy milk 30, nutritional additives 8;

[0020] The nutritional additives are made of the following parts by weight (kg) of raw materials: duck blood 40, yellow wattle root 1.2, mountain black bead leaf 0.8, lotus seed 1.5, pearl fengzi 0.8, Fengqi grass 0.5, bamboo salt 3.5, yellow wine 4;

[0021] The preparation method is as follows: (1) Decoction for 30-35 minutes with 4-5 times the hydrological fire of Huang Jing root, Shan Wu Zhu Ye, Zhezi, Zhu Fengzi and Fengqicao for 30-35 minutes, and add bamboo salt to the obtained filtrate after filtering and removing the residue. , Rice wine, stir evenly;

[0022] (2) After the...

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PUM

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Abstract

The invention discloses a soybean milk shish kebab and a preparation method thereof. The soybean milk shish kebab is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of mutton, 2-2.2 parts of papermulberry fruits, 1.2-1.5 parts of potentilla disclor bunge, 1-1.2 parts of caulis trachelospermi, 2-2.5 parts of Jigenzi, 1.7-1.8 parts of aralis leaves, 2-2.5 parts of zornia gibbosa, 3-4 parts of mountain ebony flowers, 1-1.2 parts of plum resin, 10-12 parts of malts, 1-2 parts of pearl powder, 2-3 parts of shrimp oil, 20-22 parts of tofu, 2-3 parts of spirulina powder, 25-30 parts of soybean milk and 7-8 parts of a nutrient additive. According to the soybean milk shish kebab and the preparation method thereof, the fragrance of all the other raw materials permeates into the mutton through rolling, so that the flavor of the soybean milk shish kebab is enriched; furthermore, the preparation technology disclosed by the invention is reasonable; the produced shish kebab tastes delicious, is chewy, is integrated with the nutrition of the tofu, the soybean milk and the like, has full malt fragrance, also has the effects of clearing heat, detoxifying, clearing liver to improve vision, dispelling rheumatism and eliminating dampness and is a green leisure health-protection 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 soybean milk 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 soymilk 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 soymilk mutton skewer is characterized in that it is made from the following...

Claims

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Application Information

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