CN103652960A - High-calcium mutton shashlik and preparation method thereof - Google Patents
High-calcium mutton shashlik and preparation method thereof Download PDFInfo
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- CN103652960A CN103652960A CN201310582141.4A CN201310582141A CN103652960A CN 103652960 A CN103652960 A CN 103652960A CN 201310582141 A CN201310582141 A CN 201310582141A CN 103652960 A CN103652960 A CN 103652960A
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- 239000011575 calcium Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 17
- 240000004922 Vigna radiata Species 0.000 claims abstract description 16
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 16
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 240000009056 Saccharum arundinaceum Species 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 230000000366 juvenile effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 4
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- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 4
- 235000009508 confectionery Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 244000246386 Mentha pulegium Species 0.000 claims description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 9
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
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- 235000014417 Averrhoa Nutrition 0.000 claims description 6
- 241001072280 Averrhoa Species 0.000 claims description 6
- 241000217446 Calystegia sepium Species 0.000 claims description 6
- 244000219416 Hypericum japonicum Species 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000003042 Salicornia europaea Nutrition 0.000 claims description 6
- 240000002625 Salsola soda Species 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 244000240103 southern pea Species 0.000 claims description 6
- 241001506888 Ehrharta villosa Species 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000003213 activating effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 208000008454 Hyperhidrosis Diseases 0.000 abstract 1
- 241001571732 Lysimachia fortunei Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 241001513383 Triosteum Species 0.000 abstract 1
- 241000219977 Vigna Species 0.000 abstract 1
- 235000010726 Vigna sinensis Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 208000013219 diaphoresis Diseases 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 239000008176 lyophilized powder Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
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- 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
-
- 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
- A23L13/424—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides high-calcium mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 250-300 parts of mutton, 2-3 parts of omei mountain bamboo juvenile leaf, 1-1.5 parts of lysimachia fortunei maxim, 2-2.3 parts of clam shell, 1-1.5 parts of sweetcane culm dregs, 1.5-1.8 parts of cow pea pod, 1.8-2 parts of hedge glorybind flower, 1.8-2 parts of ginseng rhizome, 1.2-1.5 parts of featherycleft horsegentian root, 8-9 parts of tomato, 10-11 parts of mung bean sprout, 10-12 parts of porcine bone, 12-15 parts of wheat germ, 7-8 parts of baby cabbage, 3-4 parts of jam, 5-6 parts of hawthorn lyophilized powder, 40-45 parts of mung bean soup, and 10-11 parts of nutrition additive. The high-calcium mutton shashlik is rich in calcium to facilitate growth and development of skeleton, is tender in meat quality and convenient to eat, can be easily chewed and digested, and has high nutrition; the flavor of wheat and mung bean is infused into mutton, so that the mutton shashlik is unique in flavor, and tastes tender. Furthermore, the mutton shashlik has the effects of clearing heart and inducing diaphoresis, tonifying kidney and strengthening spleen, tonifying qi and beautifying, and dispelling wind and activating blood, and is a leisure health-care food.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of mutton cubes roasted on a skewer, relate in particular to a kind of high calcium mutton cubes roasted on a skewer and preparation method thereof.
Background technology
Mutton cubes roasted on a skewer is a kind of Xinjiang flavour snack, liked by consumer.It is mainly with mutton, to be equipped with condiment to make through baking or frying.The mutton cubes roasted on a skewer taste kind of selling on market is now few, do not have health care, and sells along the street owing to being mostly, and sanitary condition is poor, and difficult quality is protected.
Summary of the invention
The object of this invention is to provide a kind of high calcium mutton cubes roasted on a skewer and preparation method thereof, the feature that the present invention has unique flavor, is of high nutritive value.
The technical solution adopted in the present invention is:
A high calcium mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 250-300, omei mountain bamboo juvenile leaf 2-3, large hypericum japonicum 1-1.5, clam shell 2-2.3, sweetcane culm dregs 1-1.5, common cowpea pericarp 1.5-1.8, japanese bearbind 1.8-2, ginseng rhizome 1.8-2, Radix Triostei Pinnatifidi 1.2-1.5, tomato 8-9, mung bean sprouts 10-11, pig bone 10-12, wheat embryo 12-15, doll's dish 7-8, jam 3-4, hawthorn freeze-dried powder 5-6, sweet mung bean soup 40-45, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: peppermint candy 1-2, plump and sturdy pork 40-45, strangle pipe careless 1-1.2, lychee exocarp 0.8-0.9, glasswort 0.7-0.8, common averrhoa root 1-1.1, Angelica oil 0.1-0.2, bean dregs 100-110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
(3) nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
The preparation method of described high calcium mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) mutton is cut into small pieces, adds sweet mung bean soup to pickle 3-4 hour;
(2) omei mountain bamboo juvenile leaf, large hypericum japonicum, clam shell, sweetcane culm dregs, common cowpea pericarp, japanese bearbind, ginseng rhizome, Radix Triostei Pinnatifidi are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(3) mung bean sprouts, doll's dish are sent into big fire oil cauldron frying 3-5 minute, pulled out and add jam to mix thoroughly, after drying, pulverize;
(4) pig bone is added to 4-5 water big fire boiling 30-40 minute doubly, pig bone is pulled out, obtain pig bone made soup; Tomato is gone to the base of a fruit, stripping and slicing, with pig bone made soup making beating,
(5) wheat embryo is entered to pot, little fire is fried fragrant, adds step (4) gains abrasive lapping homogeneous, then adds step (2), (3) gained material and leftover materials to mix, and little fire adds thermal agitation, is boiled into paste;
(6) the mutton piece of pickling is worn to bunchiness, brush step (5) gained material, send into baking box baking 10-15 minute, obtain.
Beneficial effect of the present invention is:
The present invention contains abundant calcareous, contribute to growing of bone, and Fresh & Tender in Texture, instant, easily chew digestion, have very high nutritive value, the present invention has simultaneously incorporated the fragrance of wheat, mung bean, other tool local flavor in mutton, after entrance, lingering fragrance is continuous, in addition, the present invention has the effect of the diuresis that clears away heart-fire, kidney and spleen invigorating, beneficial gas beauty treatment, expelling wind and activating blood flow, is a kind of casual health food.
The specific embodiment
A high calcium mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 250, omei mountain bamboo juvenile leaf 3, large hypericum japonicum 1.5, clam shell 2.3, sweetcane culm dregs 1.5, common cowpea pericarp 1.8, japanese bearbind 2, ginseng rhizome 1.8, Radix Triostei Pinnatifidi 1.5, tomato 9, mung bean sprouts 11, pig bone 12, wheat embryo 15, doll's dish 7, jam 4, hawthorn freeze-dried powder 6, sweet mung bean soup 45, nourishing additive agent 11;
Described nourishing additive agent by following weight portion (kilogram) raw material make: peppermint candy 2, plump and sturdy pork 40, strangle pipe grass 1.2, lychee exocarp 0.9, glasswort 0.8, common averrhoa root 1, Angelica oil 0.2, bean dregs 110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
(3) nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
The preparation method of described high calcium mutton cubes roasted on a skewer, comprises the following steps:
(1) mutton is cut into small pieces, adds sweet mung bean soup to pickle 3-4 hour;
(2) omei mountain bamboo juvenile leaf, large hypericum japonicum, clam shell, sweetcane culm dregs, common cowpea pericarp, japanese bearbind, ginseng rhizome, Radix Triostei Pinnatifidi are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(3) mung bean sprouts, doll's dish are sent into big fire oil cauldron frying 3-5 minute, pulled out and add jam to mix thoroughly, after drying, pulverize;
(4) pig bone is added to 4-5 water big fire boiling 30-40 minute doubly, pig bone is pulled out, obtain pig bone made soup; Tomato is gone to the base of a fruit, stripping and slicing, with pig bone made soup making beating,
(5) wheat embryo is entered to pot, little fire is fried fragrant, adds step (4) gains abrasive lapping homogeneous, then adds step (2), (3) gained material and leftover materials to mix, and little fire adds thermal agitation, is boiled into paste;
(6) the mutton piece of pickling is worn to bunchiness, brush step (5) gained material, send into baking box baking 10-15 minute, obtain.
Claims (2)
1. a high calcium mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 250-300, omei mountain bamboo juvenile leaf 2-3, large hypericum japonicum 1-1.5, clam shell 2-2.3, sweetcane culm dregs 1-1.5, common cowpea pericarp 1.5-1.8, japanese bearbind 1.8-2, ginseng rhizome 1.8-2, Radix Triostei Pinnatifidi 1.2-1.5, tomato 8-9, mung bean sprouts 10-11, pig bone 10-12, wheat embryo 12-15, doll's dish 7-8, jam 3-4, hawthorn freeze-dried powder 5-6, sweet mung bean soup 40-45, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: peppermint candy 1-2, plump and sturdy pork 40-45, strangle pipe careless 1-1.2, lychee exocarp 0.8-0.9, glasswort 0.7-0.8, common averrhoa root 1-1.1, Angelica oil 0.1-0.2, bean dregs 100-110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
Nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
2. the preparation method of high calcium mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1) mutton is cut into small pieces, adds sweet mung bean soup to pickle 3-4 hour;
(2) omei mountain bamboo juvenile leaf, large hypericum japonicum, clam shell, sweetcane culm dregs, common cowpea pericarp, japanese bearbind, ginseng rhizome, Radix Triostei Pinnatifidi are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(3) mung bean sprouts, doll's dish are sent into big fire oil cauldron frying 3-5 minute, pulled out and add jam to mix thoroughly, after drying, pulverize;
(4) pig bone is added to 4-5 water big fire boiling 30-40 minute doubly, pig bone is pulled out, obtain pig bone made soup; Tomato is gone to the base of a fruit, stripping and slicing, with pig bone made soup making beating,
(5) wheat embryo is entered to pot, little fire is fried fragrant, adds step (4) gains abrasive lapping homogeneous, then adds step (2), (3) gained material and leftover materials to mix, and little fire adds thermal agitation, is boiled into paste;
(6) the mutton piece of pickling is worn to bunchiness, brush step (5) gained material, send into baking box baking 10-15 minute, obtain.
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| CN201310582141.4A CN103652960A (en) | 2013-11-20 | 2013-11-20 | High-calcium mutton shashlik and preparation method thereof |
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| CN201310582141.4A CN103652960A (en) | 2013-11-20 | 2013-11-20 | High-calcium mutton shashlik and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026599A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Scallion-flavored rabbit meat and preparation method thereof |
| CN104026616A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Healthcare roasted rabbit meat and preparation method thereof |
| CN104187775A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik |
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| CN104026599A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Scallion-flavored rabbit meat and preparation method thereof |
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| CN104187775A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik |
| CN104489731A (en) * | 2014-11-22 | 2015-04-08 | 李任 | High-calcium sausage and preparation method thereof |
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