Baked mutton shashlik with duck liver flavor and preparation method thereof
A technology of mutton kebabs and duck livers, which is applied in the field of food processing, can solve problems such as difficult quality assurance, poor sanitary conditions, and no health care functions, and achieve significant economic benefits and improve flavor and taste.
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[0018] A roasted duck liver-flavored mutton kebab is characterized in that it is made of the following raw materials in parts by weight (kg):
[0019] Mutton 200, leek seed 2, dodder seed 2.5, loquat leaf 1.5, loquat core 2, blackhead grass 3, honeysuckle vine 1.5, olive kernel 2.2, zhifengcao 4, melon seed kernel 6, pine nut kernel 6.5, peanut 8, dried fragrant 5 , kelp 3, duck liver 11, yogurt 20, compound flavor protease 0.2, nutritional additives 17;
[0020] The nutritional additives are made of the following raw materials in parts by weight (kg): 40 parts by weight of duck blood, 1.2 parts of Vitex radix, 0.8 parts of Aconitum japonica leaves, 1.5 parts of lotus seedlings, 0.8 parts of Rhododendron chinensis, 0.5 parts by weight of Fengqicao, 3.5 parts of bamboo salt, and 4 parts of rice wine;
[0021] The preparation method is as follows: (1) add 4-5 times the water and cook for 30-35 minutes, filter and remove the slag, and add bamboo salt to the obtained f...
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