CN103652960A - High-calcium mutton shashlik and preparation method thereof - Google Patents

High-calcium mutton shashlik and preparation method thereof Download PDF

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Publication number
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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Prior art keywords
parts
mutton
mung bean
adds
calcium
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Pending
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CN201310582141.4A
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Chinese (zh)
Inventor
张旭
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HUAIYUAN DAYU FOOD TECHNOLOGY Co Ltd
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HUAIYUAN DAYU FOOD TECHNOLOGY Co Ltd
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Priority to CN201310582141.4A priority Critical patent/CN103652960A/en
Publication of CN103652960A publication Critical patent/CN103652960A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of high calcium mutton cubes roasted on a skewer and preparation method thereof
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.
CN201310582141.4A 2013-11-20 2013-11-20 High-calcium mutton shashlik and preparation method thereof Pending CN103652960A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026616A (en) * 2014-04-26 2014-09-10 侯道鸿 Healthcare roasted rabbit meat and preparation method thereof
CN104026599A (en) * 2014-04-26 2014-09-10 侯道鸿 Scallion-flavored 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
CN104489731A (en) * 2014-11-22 2015-04-08 李任 High-calcium sausage and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1231850A (en) * 1999-04-09 1999-10-20 宋立伟 Method for making high calcium content ground meat on skewer
CN101926469A (en) * 2010-07-07 2010-12-29 青岛波尼亚食品有限公司 Nutritional factor containing sausage and preparation method thereof
CN101999696A (en) * 2010-09-07 2011-04-06 安徽立泰食品科技有限公司 Recipe for preparing fresh tender and delicious shish kebab
CN102771823A (en) * 2012-07-04 2012-11-14 内蒙古大牧场食品有限责任公司 Cooked lamb shashlik and method for making same
CN102948771A (en) * 2012-10-31 2013-03-06 内蒙古蒙伊萨金山食品有限公司 Fresh-keeping shish kebab and preparation method thereof
CN103300404A (en) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 Appetizing pickled chilli flavor mutton sausage and preparing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1231850A (en) * 1999-04-09 1999-10-20 宋立伟 Method for making high calcium content ground meat on skewer
CN101926469A (en) * 2010-07-07 2010-12-29 青岛波尼亚食品有限公司 Nutritional factor containing sausage and preparation method thereof
CN101999696A (en) * 2010-09-07 2011-04-06 安徽立泰食品科技有限公司 Recipe for preparing fresh tender and delicious shish kebab
CN102771823A (en) * 2012-07-04 2012-11-14 内蒙古大牧场食品有限责任公司 Cooked lamb shashlik and method for making same
CN102948771A (en) * 2012-10-31 2013-03-06 内蒙古蒙伊萨金山食品有限公司 Fresh-keeping shish kebab and preparation method thereof
CN103300404A (en) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 Appetizing pickled chilli flavor mutton sausage and preparing method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026616A (en) * 2014-04-26 2014-09-10 侯道鸿 Healthcare roasted rabbit meat and preparation method thereof
CN104026599A (en) * 2014-04-26 2014-09-10 侯道鸿 Scallion-flavored 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
CN104489731A (en) * 2014-11-22 2015-04-08 李任 High-calcium sausage and preparation method thereof

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Application publication date: 20140326