CN103652957A - 一种梅花香甜羊肉串及其制备方法 - Google Patents
一种梅花香甜羊肉串及其制备方法 Download PDFInfo
- Publication number
- CN103652957A CN103652957A CN201310582051.5A CN201310582051A CN103652957A CN 103652957 A CN103652957 A CN 103652957A CN 201310582051 A CN201310582051 A CN 201310582051A CN 103652957 A CN103652957 A CN 103652957A
- Authority
- CN
- China
- Prior art keywords
- parts
- sweet
- plum blossom
- minute
- mutton
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003205 fragrance Substances 0.000 title abstract description 4
- 235000013211 Adiantum capillus veneris Nutrition 0.000 claims abstract description 7
- 241001148501 Adiantum pedatum Species 0.000 claims abstract description 7
- 241000028050 Biondia Species 0.000 claims abstract description 7
- 240000006432 Carica papaya Species 0.000 claims abstract description 7
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 241001263989 Wikstroemia Species 0.000 claims abstract description 7
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 7
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000007599 discharging Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 240000002877 Artemisia absinthium Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 240000003690 Callicarpa japonica Species 0.000 claims description 6
- 235000017595 Callicarpa japonica Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 244000248021 Vitex negundo Species 0.000 claims description 6
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims description 6
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims description 6
- 241000963384 Zingiber mioga Species 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000014956 negundo chastetree Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 abstract 1
- 235000003097 Artemisia absinthium Nutrition 0.000 abstract 1
- 240000001851 Artemisia dracunculus Species 0.000 abstract 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 abstract 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000011293 Brassica napus Nutrition 0.000 abstract 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 1
- 230000004913 activation Effects 0.000 abstract 1
- 239000001138 artemisia absinthium Substances 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种梅花香甜羊肉串及其制备方法,其特征在于由下列重量份的原料制成:羊肉500-550、狗脊2-2.5、苦艾1-2、荷叶2-2.5、陈皮2-3、枣树皮1-1.5、荛花2.5-3、孔雀草2-3、捆仙丝1-2、梅花7-8、蜂蜜3-4、黄油3-4、萝卜干7-8、甜面酱4-5、木瓜粉11-13、葡萄干8-10、白酒15-18、花椒油13-14、营养添加剂10-11。本发明经过长期实践,总结出科学的配比与生产工艺,生产出的羊肉串色泽美观,融入了浓郁的梅花香味,沁人心脾,同时本发明入味均匀,满足消费者对口味的需求,此外本发明由于丰富,具有保健功能,经常食用可达到补肝益肾、理气健脾、舒筋活络、清热利湿的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种羊肉串,尤其涉及一种梅花香甜羊肉串及其制备方法。
背景技术
羊肉串是一种新疆风味小吃,广受消费者喜爱。其主要是是以羊肉配以调料经烤制或炸制制成。现在市场上出售的羊肉串口味品种少、不具有保健功能,且由于多是沿街出售,卫生条件差,质量难以得到保障。
发明内容
本发明的目的是提供一种梅花香甜羊肉串及其制备方法,本发明具有风味独特、营养价值高的特点。
本发明所采用的技术方案是:
一种梅花香甜羊肉串,其特征在于由以下重量份的原料制成:
羊肉500-550、狗脊2-2.5、苦艾1-2、荷叶2-2.5、陈皮2-3、枣树皮1-1.5、荛花2.5-3、孔雀草2-3、捆仙丝1-2、梅花7-8、蜂蜜3-4、黄油3-4、萝卜干7-8、甜面酱4-5、木瓜粉11-13、葡萄干8-10、白酒15-18、花椒油13-14、营养添加剂10-11;
所述营养添加剂由下列重量份的原料制成:鸭血40-45、黄荆根1-1.2、山乌珠叶0.8-1、蘘荷子1.3-1.5、珍珠风子0.5-0.8、风气草0.4-0.5、竹盐3-3.5、黄酒3-4;
制备方法为:(1)将黄荆根、山乌珠叶、蘘荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟,过滤除渣后在所得滤液中加入竹盐、黄酒,搅拌均匀;
(2)待步骤(1)所得物料晾凉后倒入鸭血,凝固后送入蒸锅大火蒸制5-8分钟后出料,再经冷冻干燥研成粉末,即得。
所述的梅花香甜羊肉串的制备方法,其特征在于包括以下步骤:
(1)将狗脊、苦艾、荷叶、陈皮、枣树皮、荛花根、孔雀草、捆仙丝加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入蜂蜜,小火加热搅拌,熬成浸膏状;
(2)将萝卜干、葡萄干混合,加甜面酱拌匀,送入蒸箱蒸制10-15分钟后出料,烘干后进行粉碎;
(3)在锅中加入黄油,小火熬化,然后加入步骤(2)所得物料、木瓜粉,小火炒制15-17分钟;
(4)将梅花置于白酒中浸泡2-3小时后捞出沥干,与花椒油混合入锅在60-65℃下焖制30-40分钟,过滤除渣,得到梅花调味油;
(5)将羊肉切成小块,与步骤(1)、(3)、(4)所得物料及剩余混合送入滚揉机,滚揉40-50分钟后出料,进行穿签,送入送入烤箱烤制10-15分钟,即得。
本发明的有益效果为:
本发明经过长期实践,总结出科学的配比与生产工艺,生产出的羊肉串色泽美观,融入了浓郁的梅花香味,沁人心脾,同时本发明入味均匀,满足消费者对口味的需求,此外本发明由于丰富,具有保健功能,经常食用可达到补肝益肾、理气健脾、舒筋活络、清热利湿的功效。
具体实施方式
一种梅花香甜羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉500、狗脊2.5、苦艾2、荷叶2.5、陈皮3、枣树皮1.5、荛花3、孔雀草2、捆仙丝2、梅花8、蜂蜜4、黄油4、萝卜干8、甜面酱5、木瓜粉13、葡萄干8、白酒18、花椒油14、营养添加剂11;
所述营养添加剂由下列重量份(公斤)的原料制成:鸭血40、黄荆根1.2、山乌珠叶0.8、蘘荷子1.5、珍珠风子0.8、风气草0.5、竹盐3.5、黄酒4;
制备方法为:(1)将黄荆根、山乌珠叶、蘘荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟,过滤除渣后在所得滤液中加入竹盐、黄酒,搅拌均匀;
(2)待步骤(1)所得物料晾凉后倒入鸭血,凝固后送入蒸锅大火蒸制5-8分钟后出料,再经冷冻干燥研成粉末,即得。
所述的梅花香甜羊肉串的制备方法,包括以下步骤:
(1)将狗脊、苦艾、荷叶、陈皮、枣树皮、荛花根、孔雀草、捆仙丝加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入蜂蜜,小火加热搅拌,熬成浸膏状;
(2)将萝卜干、葡萄干混合,加甜面酱拌匀,送入蒸箱蒸制10-15分钟后出料,烘干后进行粉碎;
(3)在锅中加入黄油,小火熬化,然后加入步骤(2)所得物料、木瓜粉,小火炒制15-17分钟;
(4)将梅花置于白酒中浸泡2-3小时后捞出沥干,与花椒油混合入锅在60-65℃下焖制30-40分钟,过滤除渣,得到梅花调味油;
(5)将羊肉切成小块,与步骤(1)、(3)、(4)所得物料及剩余混合送入滚揉机,滚揉40-50分钟后出料,进行穿签,送入送入烤箱烤制10-15分钟,即得。
Claims (2)
1.一种梅花香甜羊肉串,其特征在于由以下重量份的原料制成:
羊肉500-550、狗脊2-2.5、苦艾1-2、荷叶2-2.5、陈皮2-3、枣树皮1-1.5、荛花2.5-3、孔雀草2-3、捆仙丝1-2、梅花7-8、蜂蜜3-4、黄油3-4、萝卜干7-8、甜面酱4-5、木瓜粉11-13、葡萄干8-10、白酒15-18、花椒油13-14、营养添加剂10-11;
所述营养添加剂由下列重量份的原料制成:鸭血40-45、黄荆根1-1.2、山乌珠叶0.8-1、蘘荷子1.3-1.5、珍珠风子0.5-0.8、风气草0.4-0.5、竹盐3-3.5、黄酒3-4;
制备方法为:(1)将黄荆根、山乌珠叶、蘘荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟,过滤除渣后在所得滤液中加入竹盐、黄酒,搅拌均匀;
(2)待步骤(1)所得物料晾凉后倒入鸭血,凝固后送入蒸锅大火蒸制5-8分钟后出料,再经冷冻干燥研成粉末,即得。
2.根据权利要求1所述的梅花香甜羊肉串的制备方法,其特征在于包括以下步骤:
将狗脊、苦艾、荷叶、陈皮、枣树皮、荛花根、孔雀草、捆仙丝加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入蜂蜜,小火加热搅拌,熬成浸膏状;
将萝卜干、葡萄干混合,加甜面酱拌匀,送入蒸箱蒸制10-15分钟后出料,烘干后进行粉碎;
在锅中加入黄油,小火熬化,然后加入步骤(2)所得物料、木瓜粉,小火炒制15-17分钟;
将梅花置于白酒中浸泡2-3小时后捞出沥干,与花椒油混合入锅在60-65℃下焖制30-40分钟,过滤除渣,得到梅花调味油;
将羊肉切成小块,与步骤(1)、(3)、(4)所得物料及剩余混合送入滚揉机,滚揉40-50分钟后出料,进行穿签,送入送入烤箱烤制10-15分钟,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310582051.5A CN103652957A (zh) | 2013-11-20 | 2013-11-20 | 一种梅花香甜羊肉串及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310582051.5A CN103652957A (zh) | 2013-11-20 | 2013-11-20 | 一种梅花香甜羊肉串及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103652957A true CN103652957A (zh) | 2014-03-26 |
Family
ID=50292676
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310582051.5A Pending CN103652957A (zh) | 2013-11-20 | 2013-11-20 | 一种梅花香甜羊肉串及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103652957A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104382079A (zh) * | 2014-10-28 | 2015-03-04 | 宿州市毅飞食品有限公司 | 清热解毒型萝卜味羊肉串及其制备方法 |
CN104473194A (zh) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | 一种白兰地香味驱寒暖身即食羊肉及其制备方法 |
CN104522690A (zh) * | 2014-12-02 | 2015-04-22 | 芜湖宏洋食品有限公司 | 祛风利湿啤酒味羊肉串及其制备方法 |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1055468A (zh) * | 1990-04-13 | 1991-10-23 | 王瑞军 | 羊肉干的制做方法 |
CN1108900A (zh) * | 1994-03-25 | 1995-09-27 | 王铁 | 羊肉串的制做方法 |
CN1114870A (zh) * | 1994-07-15 | 1996-01-17 | 李瑞生 | 新疆风味的肉类食品 |
CN1287807A (zh) * | 2000-09-25 | 2001-03-21 | 申黔秀 | 银杏红草羊肉的配制方法 |
CN1374034A (zh) * | 2001-03-14 | 2002-10-16 | 江长桂 | 一种烧烤炸肉串所需的配料 |
CN1633902A (zh) * | 2003-12-25 | 2005-07-06 | 刘有喜 | 健脑开胃香肠 |
KR20050081914A (ko) * | 2005-07-30 | 2005-08-19 | 서희원 | 쌀피로 감싼 꼬치 및 그 조리방법 |
CN101116513A (zh) * | 2007-07-13 | 2008-02-06 | 于洪文 | 脱脂药膳羊肉 |
CN101971993A (zh) * | 2010-09-07 | 2011-02-16 | 安徽立泰食品科技有限公司 | 一种制备鲜嫩可口羊肉串的配方 |
CN102771823A (zh) * | 2012-07-04 | 2012-11-14 | 内蒙古大牧场食品有限责任公司 | 一种熟制羊肉串及其制作工艺 |
CN102948771A (zh) * | 2012-10-31 | 2013-03-06 | 内蒙古蒙伊萨金山食品有限公司 | 一种保鲜羊肉串及其制备方法 |
-
2013
- 2013-11-20 CN CN201310582051.5A patent/CN103652957A/zh active Pending
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1055468A (zh) * | 1990-04-13 | 1991-10-23 | 王瑞军 | 羊肉干的制做方法 |
CN1108900A (zh) * | 1994-03-25 | 1995-09-27 | 王铁 | 羊肉串的制做方法 |
CN1114870A (zh) * | 1994-07-15 | 1996-01-17 | 李瑞生 | 新疆风味的肉类食品 |
CN1287807A (zh) * | 2000-09-25 | 2001-03-21 | 申黔秀 | 银杏红草羊肉的配制方法 |
CN1374034A (zh) * | 2001-03-14 | 2002-10-16 | 江长桂 | 一种烧烤炸肉串所需的配料 |
CN1633902A (zh) * | 2003-12-25 | 2005-07-06 | 刘有喜 | 健脑开胃香肠 |
KR20050081914A (ko) * | 2005-07-30 | 2005-08-19 | 서희원 | 쌀피로 감싼 꼬치 및 그 조리방법 |
CN101116513A (zh) * | 2007-07-13 | 2008-02-06 | 于洪文 | 脱脂药膳羊肉 |
CN101971993A (zh) * | 2010-09-07 | 2011-02-16 | 安徽立泰食品科技有限公司 | 一种制备鲜嫩可口羊肉串的配方 |
CN102771823A (zh) * | 2012-07-04 | 2012-11-14 | 内蒙古大牧场食品有限责任公司 | 一种熟制羊肉串及其制作工艺 |
CN102948771A (zh) * | 2012-10-31 | 2013-03-06 | 内蒙古蒙伊萨金山食品有限公司 | 一种保鲜羊肉串及其制备方法 |
Non-Patent Citations (3)
Title |
---|
林小田等: "《风湿病调养与康复》", 31 August 2008, 广东世界图书出版公司 * |
赖希伦(美): "《烧烤圣经》", 31 March 2011, 吉林文史出版社 * |
顾奎琴: "《花卉营养保健与食疗》", 30 June 2002, 农村读物出版社 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104382079A (zh) * | 2014-10-28 | 2015-03-04 | 宿州市毅飞食品有限公司 | 清热解毒型萝卜味羊肉串及其制备方法 |
CN104473194A (zh) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | 一种白兰地香味驱寒暖身即食羊肉及其制备方法 |
CN104522690A (zh) * | 2014-12-02 | 2015-04-22 | 芜湖宏洋食品有限公司 | 祛风利湿啤酒味羊肉串及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103652973A (zh) | 一种酱油羊肉串及其制备方法 | |
CN104222821A (zh) | 一种河蚌肉莲藕方便面调味料 | |
CN103989144A (zh) | 一种排骨辣酱及其制备方法 | |
CN103652968A (zh) | 一种麻辣味面粉羊肉串及其制备方法 | |
CN103976228A (zh) | 一种猪蹄养颜粥及其制备方法 | |
CN103652957A (zh) | 一种梅花香甜羊肉串及其制备方法 | |
CN104585348A (zh) | 一种乌梅鸭肉卤豆干及其制备方法 | |
CN104304396A (zh) | 一种美容养颜即食猪蹄糕 | |
CN103766928A (zh) | 一种酒糟羊肉串及其制备方法 | |
CN104126768A (zh) | 一种黑色乌发面粉及其制备方法 | |
CN104305265A (zh) | 一种香草美容酱猪蹄 | |
CN104068338A (zh) | 一种拔丝海带紫米饼及其制备方法 | |
CN104365751A (zh) | 一种鱼香猪皮美容糕及其制备方法 | |
CN105054026A (zh) | 营养复合型夹心糕点馅料 | |
CN103652988A (zh) | 一种青稞茶味羊肉串及其制备方法 | |
CN104000116A (zh) | 一种柠檬蛋黄香脆锅巴及其加工方法 | |
CN103704604A (zh) | 一种米酒杂粮面条及其制备方法 | |
CN104522284A (zh) | 一种红酒雪糕及其制备方法 | |
CN103652958A (zh) | 一种阿胶枣味羊肉串及其制备方法 | |
CN103932249A (zh) | 一种巧克力风味虾饼及其制备方法 | |
CN106261766A (zh) | 一种哈密瓜味锅巴及其制备方法 | |
CN105230713A (zh) | 一种奶味香甜富硒红米饼干及其制备方法 | |
CN106174002A (zh) | 一种板栗味锅巴及其制备方法 | |
CN106261713A (zh) | 一种鱼腥草味锅巴及其制备方法 | |
CN103652979A (zh) | 一种芦荟营养羊肉串及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140326 |