CN103652962A - Fermented flavor mutton kebabs and preparation method thereof - Google Patents
Fermented flavor mutton kebabs and preparation method thereof Download PDFInfo
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- CN103652962A CN103652962A CN201310582161.1A CN201310582161A CN103652962A CN 103652962 A CN103652962 A CN 103652962A CN 201310582161 A CN201310582161 A CN 201310582161A CN 103652962 A CN103652962 A CN 103652962A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title abstract description 11
- 235000015231 kebab Nutrition 0.000 title abstract 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 240000007571 Consolida ajacis Species 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 241000490229 Eucephalus Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241000576418 Jasminum nudiflorum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 4
- 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
- 235000009508 confectionery Nutrition 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
- 235000005827 Arthrocnemum glaucum Nutrition 0.000 claims description 6
- 235000014417 Averrhoa Nutrition 0.000 claims description 6
- 241001072280 Averrhoa Species 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 241000282405 Pongo abelii Species 0.000 claims description 6
- 241001501280 Porana Species 0.000 claims description 6
- 235000003042 Salicornia europaea Nutrition 0.000 claims description 6
- 240000002625 Salsola soda Species 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 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
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 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
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 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
- 238000005496 tempering Methods 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000758794 Asarum Species 0.000 abstract 1
- 241000490499 Cardamine Species 0.000 abstract 1
- 235000003949 Cucurbita mixta Nutrition 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 235000012874 Phaseolus calcaratus Nutrition 0.000 abstract 1
- 240000001417 Vigna umbellata Species 0.000 abstract 1
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 244000115189 jing ling hua Species 0.000 abstract 1
- 235000019600 saltiness Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The invention discloses fermented flavor mutton kebabs and a preparation method thereof. The fermented flavor mutton kebabs are prepared from the following raw materials in parts by weight: 120-130 parts of mutton, 1-2 parts of tsinling larkspur root, 2-3 parts of winter jasmine leaves, 2-3 parts of abutilon striatum dicks, 4-4.5 parts of flaccid aster, 3.5-4 parts of cushaw flower, 2-3 parts of sweet potato asarum, 4-5 parts of peanut shells, 6-7 parts of cardamine bean sprouts, 10-11 parts of soybeans, 8-9 parts of bean curd sticks, 9-10 parts of phaseolus calcaratus, 10-12 parts of breadcrumbs, 0.2-0.3 parts of lactic acid bacteria, 25-30 parts of ginger juice and 7-8 parts of nutrition additives. The fermented flavor mutton kebabs can be fully and evenly tasty after being pickled, are crispy outside and soft inside, has a moderate degree of saltiness, and is mellow in fragrance. Due to fermentation, not only can the fermented flavor mutton kebabs be unique in flavor, but also the nutritive value of the fermented flavor mutton kebabs is improved. In addition, the fermented flavor mutton kebabs have a health-care function, can achieve the effects of clearing heat, removing dampness, promoting the circulation of qi, invigorating stomach, detoxifying and improving eyesight after being frequently eaten, and are suitable for all kinds of people.
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 ferment local-flavor 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 ferment local-flavor 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 ferment local-flavor mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 120-130, Root of Girald Larkspur 1-2, winter jasmine leaf 2-3, orangutan flower 2-3, flaccid aster herb 4-4.5, pumpkin are spent 3.5-4, porana mairei Gagn. Et Courch． 2-3, peanut shell 4-5, bud dish 6-7, soya bean 10-11, bean curd stick 8-9, rde bean 9-10, breadcrumbs 10-12, lactic acid bacteria 0.2-0.3, ginger juice 25-30, nourishing additive agent 7-8 crack rice;
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 ferment local-flavor mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) Root of Girald Larkspur, winter jasmine leaf, orangutan flower, flaccid aster herb, pumpkin flower, porana mairei Gagn. Et Courch．, peanut shell are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) soya bean, rde bean are mixed and add 2-3 water making beating doubly, merge with extract;
(3) mutton is cut into small pieces, with ginger juice, pickles after 2-3 hour and add step (2) gained material, at 30-35 ℃, access lactic acid bacteria, fermentation 2-3 hour, then pulls mutton piece to send into steamer out, and 1-2 minute is steamed in big fire;
(4) will crack rice bud dish, bean curd stick enters oil cauldron big fire frying and pulls out after 2-3 minute, after drying, pulverizes;
(5) step (3) gained mutton piece is sent into tumbler, add step (4) gained material and leftover materials simultaneously, discharging after tumbling 40-50 minute, wears label, sends into baking box baking 10-15 minute, obtains.
Beneficial effect of the present invention is:
The present invention is full and uniform tasty after pickling, the skewer crisp outside tender inside of producing, moderately salted, strong and brisk in taste, and by fermentation, not only make unique flavor of the present invention, improved nutritive value of the present invention simultaneously; In addition, the present invention has health care, and often the edible effect that can reach clearing heat and promoting diuresis, promoting the circulation of qi stomach invigorating, removing toxic substances improving eyesight, is suitable for all kinds of crowds edible.
The specific embodiment
A ferment local-flavor mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 120, Root of Girald Larkspur 2, winter jasmine leaf 3, orangutan spend 3, flaccid aster herb 4.5, pumpkin spend 3.5, porana mairei Gagn. Et Courch． 23, peanut shell 5, the bud dish 7 of cracking rice, soya bean 11, bean curd stick 9, rde bean 10, breadcrumbs 12, lactic acid bacteria 0.3, ginger juice 30, nourishing additive agent 8;
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 ferment local-flavor mutton cubes roasted on a skewer, comprises the following steps:
(1) Root of Girald Larkspur, winter jasmine leaf, orangutan flower, flaccid aster herb, pumpkin flower, porana mairei Gagn. Et Courch．, peanut shell are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) soya bean, rde bean are mixed and add 2-3 water making beating doubly, merge with extract;
(3) mutton is cut into small pieces, with ginger juice, pickles after 2-3 hour and add step (2) gained material, at 30-35 ℃, access lactic acid bacteria, fermentation 2-3 hour, then pulls mutton piece to send into steamer out, and 1-2 minute is steamed in big fire;
(4) will crack rice bud dish, bean curd stick enters oil cauldron big fire frying and pulls out after 2-3 minute, after drying, pulverizes;
(5) step (3) gained mutton piece is sent into tumbler, add step (4) gained material and leftover materials simultaneously, discharging after tumbling 40-50 minute, wears label, sends into baking box baking 10-15 minute, obtains.
Claims (2)
1. a ferment local-flavor mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 120-130, Root of Girald Larkspur 1-2, winter jasmine leaf 2-3, orangutan flower 2-3, flaccid aster herb 4-4.5, pumpkin are spent 3.5-4, porana mairei Gagn. Et Courch． 2-3, peanut shell 4-5, bud dish 6-7, soya bean 10-11, bean curd stick 8-9, rde bean 9-10, breadcrumbs 10-12, lactic acid bacteria 0.2-0.3, ginger juice 25-30, nourishing additive agent 7-8 crack rice;
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.
2. the preparation method of ferment local-flavor mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1) Root of Girald Larkspur, winter jasmine leaf, orangutan flower, flaccid aster herb, pumpkin flower, porana mairei Gagn. Et Courch．, peanut shell are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) soya bean, rde bean are mixed and add 2-3 water making beating doubly, merge with extract;
(3) mutton is cut into small pieces, with ginger juice, pickles after 2-3 hour and add step (2) gained material, at 30-35 ℃, access lactic acid bacteria, fermentation 2-3 hour, then pulls mutton piece to send into steamer out, and 1-2 minute is steamed in big fire;
(4) will crack rice bud dish, bean curd stick enters oil cauldron big fire frying and pulls out after 2-3 minute, after drying, pulverizes;
(5) step (3) gained mutton piece is sent into tumbler, add step (4) gained material and leftover materials simultaneously, discharging after tumbling 40-50 minute, wears label, sends into baking box baking 10-15 minute, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310582161.1A CN103652962A (en) | 2013-11-20 | 2013-11-20 | Fermented flavor mutton kebabs and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310582161.1A CN103652962A (en) | 2013-11-20 | 2013-11-20 | Fermented flavor mutton kebabs and preparation method thereof |
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| CN103652962A true CN103652962A (en) | 2014-03-26 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976032A (en) * | 2014-04-12 | 2014-08-13 | 叶海峰 | Fruit grain dried bean curd and preparation method thereof |
| CN104026598A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Vegetable rabbit meat slice and preparing method of vegetable rabbit meat slice |
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| 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 |
| CN103263032A (en) * | 2013-05-14 | 2013-08-28 | 新疆顶泰食品科技有限公司 | Mutton fermentation dry sausage 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 |
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| CN103976032A (en) * | 2014-04-12 | 2014-08-13 | 叶海峰 | Fruit grain dried bean curd and preparation method thereof |
| CN104026598A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Vegetable rabbit meat slice and preparing method of vegetable rabbit meat slice |
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