Mutton shashlik with tea fragrance and preparation method thereof

A technology for mutton skewers and tea fragrance, which is applied in food preparation, food ingredients as odor modifiers, food science and other directions, can solve the problems of poor sanitation, difficult to guarantee quality, no health care function, etc. The effect of nutritional value

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 them are sold along the street, the hygienic conditions are poor, and the quality is difficult to guarantee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

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

[0020] Mutton 200, barley dendrobium 1.2, snow pork bone 3, ginseng 2, gorgon leaf 2.5, peach root 2, purslane 3, olive core 2, acorn shell 1.5, hawthorn 6, lotus root starch 4, malt 8, crab roe 5, Raspberry powder 4, cocoa powder 3, tea paste 3, rice vinegar 20, nutritional additive 6;

[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] (2) Add the mater...

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PUM

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Abstract

The invention discloses a mutton shashlik with tea fragrance and a preparation method thereof. The mutton shashlik with the tea fragrance is characterized by being prepared from the following raw materials in parts by weight: 200-230 parts of mutton, 1-1.2 parts of bulbophyllum herbs, 2-3 parts of marmot limbs, 1-2 parts of xinshen (Chinese character), 2-2.5 parts of gordon euryale leaves, 1-2 parts of peach roots, 2-3 parts of purslane seeds, 1-2 parts of olive nucleus, 1-1.5 parts of acorn shell, 5-6 parts of hawthorns, 4-5 parts of lotus root starch, 7-8 parts of malt, 4-5 parts of crab spawn, 3-4 parts of raspberry powder, 2-3 parts of cocoa powder, 3-4 parts of tea cream, 18-20 parts of rice vinegar and 5-6 parts of nutrient additives. The mutton shashlik disclosed by the invention is unique in flavor, convenient to eat, economical and healthful, meanwhile, the faint scent of the tea is blended into the mutton, and the mutton shashlik is savory and mellow in taste while the nutrient value of the mutton shashlik is improved by the added crab spawn. The mutton shashlik contains abundant microelements, collagen, and a plurality of necessary nutrients necessary for a human body, such as calcium and phosphorus. In addition, the mutton shashlik has the effects of dispelling wind and eliminating dampness, clearing and activating the channels and collaterals, regulating qi-flowing for strengthening spleen, promoting qi to activate blood, removing nebula, and nourishing yin and lubricating the intestines.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30A23L33/105
CPCA23L13/42A23L13/10A23L13/424A23L13/426A23L13/428A23L33/10A23L33/105A23V2002/00A23V2200/15A23V2200/30A23V2250/204A23V2250/2042A23V2250/21A23V2250/214A23V2300/14A23V2300/24
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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