CN103652965A - Mutton shashlik with wine fragrance and preparation method thereof - Google Patents
Mutton shashlik with wine fragrance and preparation method thereof Download PDFInfo
- Publication number
- CN103652965A CN103652965A CN201310582194.6A CN201310582194A CN103652965A CN 103652965 A CN103652965 A CN 103652965A CN 201310582194 A CN201310582194 A CN 201310582194A CN 103652965 A CN103652965 A CN 103652965A
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- mutton
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- wine
- shashlik
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000014101 wine Nutrition 0.000 title claims abstract description 10
- 239000003205 fragrance Substances 0.000 title abstract description 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 244000070406 Malus silvestris Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 244000046101 Sophora japonica Species 0.000 claims abstract description 7
- 235000010586 Sophora japonica Nutrition 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
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000007921 spray Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 244000025797 Castanea pumila Species 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 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
- 241000218231 Moraceae Species 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 241000594356 Tricalysia Species 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 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
- 239000000463 material Substances 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 244000269722 Thea sinensis 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
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 235000003332 Ilex aquifolium Nutrition 0.000 abstract 1
- 235000002296 Ilex sandwicensis Nutrition 0.000 abstract 1
- 235000002294 Ilex volkensiana Nutrition 0.000 abstract 1
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 240000000249 Morus alba Species 0.000 abstract 1
- 235000013932 Rosa davurica Nutrition 0.000 abstract 1
- 241000675183 Rosa davurica Species 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—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
- 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
Abstract
The invention discloses a mutton shashlik with wine fragrance and a preparation method thereof. The mutton shashlik with the wine fragrance is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of mutton, 1-1.2 parts of poria cocos, 1.3-1.5 parts of mulberry, 0.8-1 part of Chinese fevervine herb and root, 1.6-1.8 parts of cinnamon leaves, 2-2.3 parts of hot pepper stems, 2.4-2.6 parts of Japanese pagodatree bark, 1.5-1.6 parts of rosa davurica pall, 0.8-1 part of moss spray, 3-4 parts of ginger juice, 20-22 parts of white spirit, 4-5 parts of watermelon peel, 3-4 parts of cucumbers, 5-6 parts of apples, 5-6 parts of rotten oil, 18-20 parts of broadleaf holly leaf powder, 15-16 parts of taro meal and 10-11 parts of nutrient additives. The mutton shashlik is reasonable and scientific in formula, and simple and feasible in production technology, the processed mutton shashlik is bright in color and luster, the muttony and fishy smells of the mutton are effectively removed after the mutton is pickled, the savory and mellow tastes of the wine are blended, the mutton shashlik disclosed by the invention is good in chewiness, and long in taste, and has a mouthful of fragrance while being eaten, and meanwhile, the mutton shashlik is nutrient and healthy, and has the effects of tonifying deficiency and qi, dispelling wind and eliminating dampness, warming spleen and stomach for dispelling cold, tonifying the spleen and regulating vital energy.
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 aroma 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 aroma 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:
An aroma mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 500-550, Poria cocos 1-1.2, mulberries 1.3-1.5, Chinese Fevervine Herb 0.8-1, basyleaves 1.6-1.8, Caulis Capsici 2-2.3, japanese pagodatree bark 2.4-2.6, dahurian rose flower 1.5-1.6, tongue spray 0.8-1, ginger juice 3-4, white wine 20-22, watermelon peel 4-5, cucumber 3-4, apple 5-6, poor oily 5-6, lectuce tea powder 18-20, taro meal 15-16, 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 12-15;
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 described aroma mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) Poria cocos, mulberries, Chinese Fevervine Herb, basyleaves, Caulis Capsici, japanese pagodatree bark, dahurian rose flower, tongue spray are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) get cucumber, apple pulp, mix and mince with watermelon peel, with ginger juice stewing 10-15 minute processed at 60-65 ℃, then add white wine, little fire boils 10-12 minute, and filter cleaner obtains fruit and vegetable wine;
(3), by mutton stripping and slicing, add extract, fruit and vegetable wine is pickled 3-4 hour;
(4) leftover materials are mixed into the little fire of pot and fry perfume, mix and send into tumbler with the mutton piece of pickling, 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's reasonable science of filling a prescription, simple for process, the mutton cubes roasted on a skewer of making is bright and lustrous, due to through pickling, has effectively removed the raw meat of having a strong smell of mutton, and incorporated the aromatic of vinosity, simultaneously chewiness of the present invention is good, and the profusely fragrance of food, taste are long, simultaneously, nutrient health of the present invention, the effect of there is qi-restoratives benefit gas, dispel rheumatism, warming spleen and stomach for dispelling cold, invigorating the spleen being regulated the flow of vital energy.
The specific embodiment
An aroma mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 550, Poria cocos 1.2, mulberries 1.5, Chinese Fevervine Herb 0.8, basyleaves 1.8, Caulis Capsici 2.3, japanese pagodatree bark 2.6, dahurian rose flower 1.6, tongue spray 1, ginger 4, white wine 22, watermelon peel 5, cucumber 3, apple 6, grain oil 6, lectuce tea powder 20, taro meal 16, 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 described aroma mutton cubes roasted on a skewer, comprises the following steps:
(1) Poria cocos, mulberries, Chinese Fevervine Herb, basyleaves, Caulis Capsici, japanese pagodatree bark, dahurian rose flower, tongue spray are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) get cucumber, apple pulp, mix and mince with watermelon peel, with ginger juice stewing 10-15 minute processed at 60-65 ℃, then add white wine, little fire boils 10-12 minute, and filter cleaner obtains fruit and vegetable wine;
(3), by mutton stripping and slicing, add extract, fruit and vegetable wine is pickled 3-4 hour;
(4) leftover materials are mixed into the little fire of pot and fry perfume, mix and send into tumbler with the mutton piece of pickling, discharging after tumbling 40-50 minute, wears label, sends into baking box baking 10-15 minute, obtains.
Claims (2)
1. an aroma mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 500-550, Poria cocos 1-1.2, mulberries 1.3-1.5, Chinese Fevervine Herb 0.8-1, basyleaves 1.6-1.8, Caulis Capsici 2-2.3, japanese pagodatree bark 2.4-2.6, dahurian rose flower 1.5-1.6, tongue spray 0.8-1, ginger juice 3-4, white wine 20-22, watermelon peel 4-5, cucumber 3-4, apple 5-6, poor oily 5-6, lectuce tea powder 18-20, taro meal 15-16, 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 aroma mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
Poria cocos, mulberries, Chinese Fevervine Herb, basyleaves, Caulis Capsici, japanese pagodatree bark, dahurian rose flower, tongue spray are added to 5-6 water slow fire boiling 40-50 minute doubly, and filter cleaner, obtains extract;
Get cucumber, apple pulp, mix and mince with watermelon peel, with ginger juice stewing 10-15 minute processed at 60-65 ℃, then add white wine, little fire boils 10-12 minute, and filter cleaner obtains fruit and vegetable wine;
By mutton stripping and slicing, add extract, fruit and vegetable wine is pickled 3-4 hour;
Leftover materials are mixed into the little fire of pot and fry perfume, mix and send into tumbler with the mutton piece of pickling, 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 |
|---|---|---|---|
| CN201310582194.6A CN103652965A (en) | 2013-11-20 | 2013-11-20 | Mutton shashlik with wine fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582194.6A CN103652965A (en) | 2013-11-20 | 2013-11-20 | Mutton shashlik with wine fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652965A true CN103652965A (en) | 2014-03-26 |
Family
ID=50292684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310582194.6A Pending CN103652965A (en) | 2013-11-20 | 2013-11-20 | Mutton shashlik with wine fragrance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652965A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432136A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Puer tea fragrant ready-to-eat mutton and preparation method thereof |
| CN104473194A (en) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | Brandy flavored cold-expelling and warming instant mutton and preparation method thereof |
-
2013
- 2013-11-20 CN CN201310582194.6A patent/CN103652965A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 张礼文: "《家用烤箱食谱》", 31 August 1992, 中国轻工业出版社 * |
| 李清亚: "《家庭补汤》", 31 July 2008, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432136A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Puer tea fragrant ready-to-eat mutton and preparation method thereof |
| CN104473194A (en) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | Brandy flavored cold-expelling and warming instant mutton and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140326 |
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| RJ01 | Rejection of invention patent application after publication |