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Mutton kebabs containing anthocyanin and preparation method thereof

A mutton kebab and anthocyanin technology, which is applied in the field of food processing, can solve the problems of difficult quality assurance, lack of health care function, and poor sanitary conditions, and achieve good effects, good smell removal, and excellent preparation technology

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

[0017] A mutton skewer rich in anthocyanins is characterized in that it is made of the following raw materials in parts by weight (kg):

[0018] Mutton 300, fenugreek 1, lychee core 1.5, brown board 2.3, water bamboo leaves 1.5, black medicine 2.5, tiger fur 1.5, hibiscus root 0.9, golden flower tea 3, mushroom 5, melon 5, taro 55, sesame paste 35. Black bean juice 25, wheat flour 20, wine 55, palm oil 3, nutritional additives 11;

[0019] 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;

[0020] 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 into p...

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PUM

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Abstract

The invention discloses mutton kebabs containing anthocyanin and a preparation method thereof. The mutton kebabs are characterized by being prepared from the following raw materials in parts by weight: 300-330 parts of mutton, 1-2 parts of common fenugreek seeds, 1-1.5 parts of semen litchi, 2-2.3 parts of fortune windmillpalm petiole, 1-1.5 parts of murdannia triquetra, 2.3-2.5 parts of combined spicebush fruit, 1.2-1.5 parts of large-leaved chrysosplenium, 0.9-1.1 parts of lotus root, 2-3 parts of golden flower tea, 4-5 parts of mushrooms, 5-6 parts of muskmelon, 50-55 parts of henry steudnera tuber, 35-40 parts of sesame paste, 25-26 parts of black soya bean juice, 20-22 parts of wheat flour, 55-60 parts of grape wine, 2-3 parts of palm oil and 10-11 parts of nutrition additives. The mutton kebabs are pickled by juice of a plurality of fruits and vegetables such as muskmelon and mushrooms, and have the good effect of removing muttony and fishy smells, and fragrances of the fruits and vegetables are blended into the mutton; meanwhile, the mutton kebabs are excellent in preparation technology, and the processed mutton kebabs are mellow in taste, and good in mouthfeel, are blended with nutrients of the mutton and a plurality of other raw materials, have the characteristics of promoting the circulation of qi, removing stasis, warming the middle warmer, harmonizing stomach, and clearing away heat and toxic materials, and are a natural and green health-care food.

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 rich in anthocyanins 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 anthocyanin-rich mutton skewers 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 rich in anthocyanins is characterized in...

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
CPCA23L13/42A23L5/20A23L13/10A23L33/10A23L33/105A23V2002/00
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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