Coarse cereal shish kebab and preparation method thereof
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A technology for mutton skewers and miscellaneous grains is applied in the directions of food preparation, function of food ingredients, and food ingredients containing natural extracts. , the effect of tender meat
Inactive Publication Date: 2014-03-26
HUAIYUAN DAYU FOOD TECH
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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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[0018] A kind of miscellaneous grain mutton kebab is characterized in that it is made of the raw materials of the following parts by weight (kg):
[0019] Mutton 400, Wuling ginseng 3, Peucedanum 1.5, Myrrh 2.2, Melon flower 0.8, Banyan leaf 2.2, Thorny flower 1.4, Straw sandal green 1.6, Blue shallot 1, Sesame sauce 4, Millet 7, Black rice 10, Red bean 9, Millet 5, gluten 2, fish bones 20, potatoes 12, milk tea 4, white wine 3.5, nutritional additives 11;
[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...
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Abstract
The invention relates to a coarse cereal shish kebab and a preparation method thereof. The coarse cereal shish kebab is characterized by being prepared by the following raw materials in parts by weight: 400-440 parts of mutton, 2-3 parts of xylaria nigripes, 1-1.5 parts of radix peucedani, 2-2.2 parts of myrrh, 0.8-1 part of melon flower, 1.8-2.2 parts of banyan leaf, 1.2-1.4 parts of spiny jujube flower, 1.5-1.6 part of wild lettuce, 0.9-1 part of allium caelureum, 3-4 parts of sesame paste, 7-9 parts of millet, 9-10 parts of black rice, 8-9 parts of ormosia, 4-5 parts of prosomillet, 2-3 parts of wheat gluten, 15-20 parts of fishbone, 10-12 parts of potato, 4-5 parts of milk tea, 3-3.5 parts of white spirit and 10-11 parts of nutritive additive. The coarse cereal shish kebab maintains the nutrition of the mutton and effectively integrates flavors of the millet, the black rice, the fishbone and the like, the flavor of the shish kebab can be significantly improved, the nutrition of the shish kebab is enriched, the taste penetrates into the mutton through curing and frying, the mutton is tender and elastic, and the coarse cereal shish kebab has effects of calming nerves, reducing blood pressure, expelling wind, clearing heat, improving eyesight, detoxifying, activating yang and invigorating a stomach.
Description
technical field [0001] The invention belongs to the technical field of food processing, and relates to a mutton skewer, in particular to a miscellaneous grain 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 kind of miscellaneous grain mutton kebab and its preparation method, and 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 miscellaneous grains is character...
Claims
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Application Information
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