CN103652963A - Barley-flavored mutton shashlik and preparation method thereof - Google Patents
Barley-flavored mutton shashlik and preparation method thereof Download PDFInfo
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- CN103652963A CN103652963A CN201310582162.6A CN201310582162A CN103652963A CN 103652963 A CN103652963 A CN 103652963A CN 201310582162 A CN201310582162 A CN 201310582162A CN 103652963 A CN103652963 A CN 103652963A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 244000294611 Punica granatum Species 0.000 claims abstract description 9
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 9
- 241000208688 Eucommia Species 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
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens 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
- 210000001185 bone marrow Anatomy 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 7
- 239000011707 mineral Substances 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
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 240000002834 Paulownia tomentosa Species 0.000 claims abstract 3
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 240000005979 Hordeum vulgare Species 0.000 claims description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 7
- 235000008935 nutritious Nutrition 0.000 claims description 7
- 244000025797 Castanea pumila Species 0.000 claims description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000017443 Hedysarum boreale Nutrition 0.000 claims description 6
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims description 6
- 241001412304 Ixeris Species 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 241001480053 Quercus dentata Species 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 241000594356 Tricalysia Species 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 239000000344 soap Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 241001317584 Ixeris chinensis Species 0.000 abstract 1
- 241001119020 Lasianthus chinensis Species 0.000 abstract 1
- 241001180876 Saposhnikovia Species 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 208000011580 syndromic disease Diseases 0.000 abstract 1
- 244000055346 Paulownia Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 241001494479 Pecora Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 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
- A23L13/428—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
- A23L13/10—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides barley-flavored mutton shashlik and a preparation method thereof. The mutton shashlik is prepared from the following raw materials in parts by weight: 450-500 parts of mutton, 1-1.3 parts of divaricate saposhnikovia root, 1.2-1.6 parts of eucommia, 2-2.2 parts of ixeris chinensis, 1.8-2 parts of fortune paulownia flower, 1.3-1.5 parts of perilla leaf, 1.4-1.6 parts of hindu lotus seed-coat, 2.2-2.4 parts of jagged-leaved oak seed, 1-1.2 parts of lasianthus chinensis leaf, 18-20 parts of mineral water, 5-6 parts of porcine bone marrow, 6-7 parts of bran ultrafine powder, 10-12 parts of barleycorn, 3-4 parts of butter, 50-55 parts of maize flour, 30-40 parts of pomegranate wine, and 10-11 parts of nutrition additive. The barley-flavored mutton shashlik is rich in nutrition, convenient and sanitary, and comprehensive in color, flavor and taste; the mutton smell can be effectively removed after the mutton shashlik is pickled; the mutton tastes pure and rich, can be well cooked and easily chewed and does not stick slits among teeth after the mutton is steamed; barley-flavor and wine flavor can be filtrated into the mutton shashlik due to the flavoring paste prepared from the barleycorn and pomegranate wine. Furthermore, the mutton shashlik has the effects of dispelling wind and relieving exterior syndrome, tonifying liver and kidney, reducing blood pressure, and regulating vital energy and middle warmer.
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 fragrant mutton cubes roasted on a skewer of a kind of wheat 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 fragrant mutton cubes roasted on a skewer of a kind of wheat 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:
The fragrant mutton cubes roasted on a skewer of wheat, is characterized in that being made by the raw material of following weight portion:
Mutton 450-500, windproof 1-1.3, bark of eucommia 1.2-1.6, Chinese ixeris herb 2-2.2, fortune paulownia flower 1.8-2, perilla leaf 1.3-1.5, lotus clothing 1.4-1.6, daimyo oak seed 2.2-2.4, Radix lasianthi chinensis leaf 1-1.2, mineral water 18-20, pig marrow 5-6, wheat bran Ultramicro-powder 6-7, barley corn 10-12, butter 3-4, corn flour 50-55, pomegranate wine 30-40, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: ural licorice root tip 1-1.2, root of Common Tricalysia 0.8-1, evergreen chinquapin chestnut shell 2-2.2, female's gold reed 1.5-1.8, little algae ball powder 2-3, Guiling Jelly 5-6, millet breast 22-25;
Preparation method is: ural licorice root tip, root of Common Tricalysia, evergreen chinquapin chestnut shell, female's gold reed are placed in to millet Ruzhong and soak 3-4 hour, and filter cleaner adds leftover materials in gained filtrate, and little fire is endured cream, then after freeze drying pulverize, obtain.
The preparation method of the described fragrant mutton cubes roasted on a skewer of wheat, is characterized in that comprising the following steps:
(1) windproof, the bark of eucommia, Chinese ixeris herb, fortune paulownia flower, perilla leaf, lotus clothing, daimyo oak seed, Radix lasianthi chinensis leaf are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by pig marrow with mineral water big fire boil, filter cleaner, obtains pig bone marrow soap;
(3) by mutton stripping and slicing, add extract, pig bone marrow soap and pickle and after 3-4 hour, send into steamer big fire and steam discharging after 20-25 minute, wear label;
(4) barley corn is added to butter and fry perfume, add the little fire of pomegranate wine and boil filter cleaner after 12-15 minute, gained filtrate is mixed with leftover materials, adds water furnishing pasty state, obtains nutritious flavouring and sticks with paste;
(5) in step (3) gained material surface brush, nutritious flavouring is stuck with paste, and sends into oil cauldron big fire frying 6-8 minute, obtains.
Beneficial effect of the present invention is:
The present invention is nutritious, convenient and healthy, look good, smell good and taste good, through pickling the sheep offensive smell of effectively having removed mutton, make mutton flavour mellow, and mutton is through steaming the rotten seam of easily chewing, do not get stuck between the teeth of after-ripening, and the seasoning paste being formed by barley corn, pomegranate wine modulation makes the present invention incorporate wheat perfume (or spice) and aroma, in addition, the present invention also has health care, often edible can reach expel pathogenic wind from the body surface, liver-kidney tonifying, reduce blood pressure, the effect of regulating the flow of Qi and the middle Jiao.
The specific embodiment
The fragrant mutton cubes roasted on a skewer of wheat, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 450, windproof 1.3, the bark of eucommia 1.6, Chinese ixeris herb 2.2, fortune paulownia flower 1.8, perilla leaf 1.5, lotus clothing 1.6, daimyo oak seed 2.4, Radix lasianthi chinensis leaf 1.2, mineral water 20, pig marrow 6, wheat bran Ultramicro-powder 6, barley corn 12, butter 3, corn flour 55, pomegranate wine 40, nourishing additive agent 11;
Described nourishing additive agent by following weight portion (kilogram) raw material make: ural licorice root tip 1.2, root of Common Tricalysia 0.8, evergreen chinquapin chestnut shell 2.2, female's gold reed 1.8, little algae ball powder 3, Guiling Jelly 6, millet breast 25;
Preparation method is: ural licorice root tip, root of Common Tricalysia, evergreen chinquapin chestnut shell, female's gold reed are placed in to millet Ruzhong and soak 3-4 hour, and filter cleaner adds leftover materials in gained filtrate, and little fire is endured cream, then after freeze drying pulverize, obtain.
The preparation method of the described fragrant mutton cubes roasted on a skewer of wheat, comprises the following steps:
(1) windproof, the bark of eucommia, Chinese ixeris herb, fortune paulownia flower, perilla leaf, lotus clothing, daimyo oak seed, Radix lasianthi chinensis leaf are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by pig marrow with mineral water big fire boil, filter cleaner, obtains pig bone marrow soap;
(3) by mutton stripping and slicing, add extract, pig bone marrow soap and pickle and after 3-4 hour, send into steamer big fire and steam discharging after 20-25 minute, wear label;
(4) barley corn is added to butter and fry perfume, add the little fire of pomegranate wine and boil filter cleaner after 12-15 minute, gained filtrate is mixed with leftover materials, adds water furnishing pasty state, obtains nutritious flavouring and sticks with paste;
(5) in step (3) gained material surface brush, nutritious flavouring is stuck with paste, and sends into oil cauldron big fire frying 6-8 minute, obtains.
Claims (2)
1. the fragrant mutton cubes roasted on a skewer of wheat, is characterized in that being made by the raw material of following weight portion:
Mutton 450-500, windproof 1-1.3, bark of eucommia 1.2-1.6, Chinese ixeris herb 2-2.2, fortune paulownia flower 1.8-2, perilla leaf 1.3-1.5, lotus clothing 1.4-1.6, daimyo oak seed 2.2-2.4, Radix lasianthi chinensis leaf 1-1.2, mineral water 18-20, pig marrow 5-6, wheat bran Ultramicro-powder 6-7, barley corn 10-12, butter 3-4, corn flour 50-55, pomegranate wine 30-40, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: ural licorice root tip 1-1.2, root of Common Tricalysia 0.8-1, evergreen chinquapin chestnut shell 2-2.2, female's gold reed 1.5-1.8, little algae ball powder 2-3, Guiling Jelly 5-6, millet breast 22-25;
Preparation method is: ural licorice root tip, root of Common Tricalysia, evergreen chinquapin chestnut shell, female's gold reed are placed in to millet Ruzhong and soak 3-4 hour, and filter cleaner adds leftover materials in gained filtrate, and little fire is endured cream, then after freeze drying pulverize, obtain.
2. the preparation method of the fragrant mutton cubes roasted on a skewer of wheat according to claim 1, is characterized in that comprising the following steps:
Windproof, the bark of eucommia, Chinese ixeris herb, fortune paulownia flower, perilla leaf, lotus clothing, daimyo oak seed, Radix lasianthi chinensis leaf are added to 5-6 water slow fire boiling 40-50 minute doubly, and filter cleaner, obtains extract;
By pig marrow with mineral water big fire boil, filter cleaner, obtains pig bone marrow soap;
By mutton stripping and slicing, add extract, pig bone marrow soap and pickle and after 3-4 hour, send into steamer big fire and steam discharging after 20-25 minute, wear label;
Barley corn is added to butter and fry perfume, add the little fire of pomegranate wine and boil filter cleaner after 12-15 minute, gained filtrate is mixed with leftover materials, adds water furnishing pasty state, obtains nutritious flavouring and sticks with paste;
In step (3) gained material surface brush, nutritious flavouring is stuck with paste, and sends into oil cauldron big fire frying 6-8 minute, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582162.6A CN103652963A (en) | 2013-11-20 | 2013-11-20 | Barley-flavored mutton shashlik and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582162.6A CN103652963A (en) | 2013-11-20 | 2013-11-20 | Barley-flavored mutton shashlik and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652963A true CN103652963A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310582162.6A Pending CN103652963A (en) | 2013-11-20 | 2013-11-20 | Barley-flavored mutton shashlik and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103652963A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473193A (en) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | Fresh and nutritional instant mutton with asparagus and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055468A (en) * | 1990-04-13 | 1991-10-23 | 王瑞军 | The method for production of dried mutton |
| CN1114870A (en) * | 1994-07-15 | 1996-01-17 | 李瑞生 | Meat food with Xinjiang flavour |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| 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 |
| CN103039877A (en) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | Water chestnut starch capable of relieving exterior syndrome and dispelling cold and preparation method |
-
2013
- 2013-11-20 CN CN201310582162.6A patent/CN103652963A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055468A (en) * | 1990-04-13 | 1991-10-23 | 王瑞军 | The method for production of dried mutton |
| CN1114870A (en) * | 1994-07-15 | 1996-01-17 | 李瑞生 | Meat food with Xinjiang flavour |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| 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 |
| CN103039877A (en) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | Water chestnut starch capable of relieving exterior syndrome and dispelling cold and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 苏茜: "《新编家常菜500例》", 30 November 2011, 中国铁道出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473193A (en) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | Fresh and nutritional instant mutton with asparagus and preparation method thereof |
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