Cumin flour lamb shashlik and preparation method thereof

A technology for mutton skewers and flour is applied in the directions of food preparation, food ingredients containing natural extracts, food shearing, etc., which can solve the problems of difficulty in guaranteeing quality, lack of health care functions, and poor sanitation conditions, and achieves good taste and beneficial effects. Human health, nutrient-rich effects

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 lamb kebab with cumin-flavored flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Mutton 60, Eping grass 1.2, mugwort leaves 1.6, bayberry skin 2.2, plantain flower 2.8, lily seed 3.4, broad bean stem 1.9, broad bean shell 1.8, fork branch algae 3.3, white rice 11, cumin powder 3, mutton bone soup 20 , pumpkin 8, apple 3, aloe vera juice 2, potato starch 7, flour 22, nutritional additives 7;

[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 compl...

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PUM

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Abstract

The invention discloses cumin flour lamb shashlik and a preparation method thereof. The lamb shashlik is characterized in that the lamb shashlik is prepared by the following raw materials in parts by weight: 60-65 parts of mutton, 1-1.2 parts of omei mountain tanakea, 1.5-1.6 parts of folium artemisiae argyi, 2-2.2 parts of dwarf bayberry bark, 2.5-2.8 parts of Japanese banana flower, 3-3.4 parts of greenish lily seed, 1.6-1.9 parts of broad bean stem, 1.5-1.8 parts of broad bean shell, 3-3.3 parts of gymnogongrus flabelliformis, 10-11 parts of foxtail millet seed, 2-3 parts of cumin powder, 18-20 parts of lamb bone soup, 7-8 parts of pumpkin, 3-4 parts of apple, 1-2 parts of aloe juice, 5-7 parts of potato starch, 20-22 parts of flour, and 6-7 parts of nutrition additive. The lamb shashlik is good in flavor, delicious in taste and rich in nutrition, integrates delicate fragrances of fruit and vegetable, is rich in vitamins and mineral substances, and is beneficial to human health; the preparation method is reasonable in preparation technology, high in operability, and easy in mass production; and in addition, multiple Chinese herbal medicines are added during a processing course, so that the lamb shashlik has effects of dispelling wind, clearing heat, moistening intestines, tonifying a heart, regulating a middle warmer, and tonifying qi.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a mutton skewer, in particular to a cumin-flavored flour 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 cumin-flavored flour mutton kebab 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 cumin-flavored flour mutton skewer is characterized in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10
CPCA23L13/42A23L13/10A23L33/105A23V2002/00A23V2300/14A23V2250/21A23V2300/41A23V2200/30
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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