Soybean sauce mutton shashlik and preparation method thereof

A technology for mutton skewers and soy sauce, which is applied in the field of food processing, can solve the problems of difficulty in guaranteeing quality, lack of health care function, and poor sanitary conditions, and achieves the effects of unique flavor, bright color and mellow 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...

Method used

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Examples

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Embodiment Construction

[0016] A mutton skewer with soy sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0017] Mutton 260, licorice 1.5, cypress kernel 2.2, plantain seed 1.4, white poria cocos 2.4, bowl flower root 2.7, carrot leaf 3, chicken mulberry leaf 1.5, cashew nut 10, rhubarb rice 11, cheese powder 4, magnolia slice 4, grape seed powder 2. Hawthorn kernel powder 4, soy sauce 24, rock sugar 55, grape juice 11, nutritional additives 4;

[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 oint...

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PUM

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Abstract

The invention provides soybean sauce mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 260-280 parts of mutton, 1-1.5 parts of liquorice, 2-2.2 parts of platycladi seed, 1.2-1.4 parts of semen plantaginis, 2.2-2.4 parts of white poria, 2.5-2.7 parts of thunbergia fragrans root, 3-3.3 parts of carrot leaf, 1.5-1.8 parts of morusaustralis poir, 8-10 parts of cashew nut, 10-11 parts of panicum miliaceum, 3-4 parts of cheese powder, 4-5 parts of water-soaked bamboo slice, 1-2 parts of grape seed powder, 4-5 parts of hawthorn kernel powder, 22-24 parts of soybean sauce, 50-55 parts of rock candy, 10-11 parts of grape juice, and 3-4 parts of nutrition additive. The mutton flavor is rich because beneficial components in traditional Chinese medicines can be sufficiently absorbed by the mutton through cooking, the mutton shashlik tastes sweet and refresh due to the syrup cooked by the rock candy and the grape juice, and the prepared mutton shashlik is bright in color, unique in flavor and nice in smelling, and can meet the requirement of consumers to color, flavor and taste. Furthermore, the soybean sauce mutton shashlik has the effects of invigorating spleen and replenishing qi, clearing heat and removing toxicity, tranquilizing by nourishing the heart, and resisting tumors.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a lamb skewer, in particular to a lamb skewer with soy sauce 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 kind of mutton skewers with soy sauce 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 mutton skewer with soy sauce is characterized in that it is ma...

Claims

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Application Information

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