CN103652966A - Honeydew shish kebab and preparation method thereof - Google Patents
Honeydew shish kebab and preparation method thereof Download PDFInfo
- Publication number
- CN103652966A CN103652966A CN201310582215.4A CN201310582215A CN103652966A CN 103652966 A CN103652966 A CN 103652966A CN 201310582215 A CN201310582215 A CN 201310582215A CN 103652966 A CN103652966 A CN 103652966A
- Authority
- CN
- China
- Prior art keywords
- parts
- honeydew
- minute
- shish kebab
- root
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 title claims abstract description 16
- 240000002495 Cucumis melo var. inodorus Species 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 title abstract 7
- 235000015231 kebab Nutrition 0.000 title abstract 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000008280 blood Substances 0.000 claims abstract description 8
- 210000004369 blood Anatomy 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 7
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 7
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 7
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 7
- 244000020477 Ottelia alismoides Species 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 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
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 4
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 4
- 239000010495 camellia oil Substances 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 244000233890 Alisma plantago Species 0.000 claims description 6
- 235000017300 Alisma plantago Nutrition 0.000 claims description 6
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 240000003291 Armoracia rusticana Species 0.000 claims description 6
- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000017595 Callicarpa japonica Nutrition 0.000 claims description 6
- 240000003690 Callicarpa japonica Species 0.000 claims description 6
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 241000219784 Sophora Species 0.000 claims description 6
- 244000248021 Vitex negundo Species 0.000 claims description 6
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims description 6
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims description 6
- 241000963384 Zingiber mioga Species 0.000 claims description 6
- 239000001138 artemisia absinthium Substances 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000014956 negundo chastetree Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- 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
- 238000010025 steaming Methods 0.000 claims description 3
- 241001474374 Blennius Species 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 241000541656 Carex marina Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 241001070941 Castanea Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 240000003945 Cochlearia officinalis Species 0.000 abstract 1
- 235000007463 Cochlearia officinalis Nutrition 0.000 abstract 1
- 241000209205 Coix Species 0.000 abstract 1
- 241000218378 Magnolia Species 0.000 abstract 1
- 241000209504 Poaceae Species 0.000 abstract 1
- 240000004980 Rheum officinale Species 0.000 abstract 1
- 235000008081 Rheum officinale Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L13/424—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
- A23L13/10—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
- A23L13/428—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a honeydew shish kebab and a preparation method thereof. The honeydew shish kebab is characterized by being prepared from the following raw materials in parts by weight: 300-350 parts of mutton, 2-3 parts of wormwoods, 1-2 parts of cordyceps militaris, 2.3-2.4 parts of ottelia alismoides, 2-2.5 parts of black bean roots, 3-4 parts of official magnolia flowers, 2-3 parts of coix roots, 1.5-2.5 parts of rheum officinale grasses, 2-3 parts of cochlearia officinalis, 1-2 parts of sweet bean paste, 2-3 parts of castanea mollissina powder, 10-11 parts of shredded coconut stuffing, 9-10 parts of egg liquid, 15-20 parts of sea sedges, 8-9 parts of preserved fruits, 25-30 parts of petits pois, 10-15 parts of corn particles, 10-12 parts of honey, 5-7 parts of tea-seed oil and 4-5 parts of a nutrition additive. According to the honeydew shish kebab and the preparation method thereof, the raw materials are reasonably mixed; the honeydew shish kebab smells good and sweet, tastes delicious, is crispy and smooth, does not plug teeth, is rich in nutrition and contains rich vitamins and mineral substances; furthermore, the minerals in the honeydew shish kebab can help a human body to retain the acid-base balance of the organism and are beneficial to the health of the human body; moreover, the honeydew shish kebab has the effects of strengthening the body resistance, tonifying qi, regulating the blood fat, invigorating the lung and the kidney, strengthening the spleen and benefiting the stomach, improving the immunity.
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 honeydew 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 honeydew 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 honeydew mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 300-350, wormwood 2-3, Cordyceps militaris 1-2, waterplantain ottelia herb 2.3-2.4, maire sophora root 2-2.5, Flos Magnoliae Officinalis 3-4, jobstears root 2-3, Radix Et Rhizoma Rhei 1.5-2.5, horseradish dish 2-3, sweetened bean paste 1-2, rice-chestnut powder 2-3, shredded coconut stuffing 10-11, egg liquid 9-10, sea sedge 15-20, preserved fruit 8-9, green soya bean 25-30, iblet 10-15, honey 10-12, tea-seed oil 5-7, nourishing additive agent 4-5;
Described nourishing additive agent is made by the raw material of following weight portion: duck blood 40-45, negundo chastetree root 1-1.2, mountain crow pearl leaf 0.8-1, Fruit of Mioga Ginger 1.3-1.5, bodinier beautyberry seed 0.5-0.8, common adenostema herb 0.4-0.5, bamboo salt 3-3.5, yellow rice wine 3-4;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by negundo chastetree root, mountain crow pearl leaf, Fruit of Mioga Ginger, bodinier beautyberry seed, common adenostema herb, adds bamboo salt, yellow rice wine after filter cleaner in gained filtrate, stirs;
(2) until step (1) gained material, dry in the air after cool and pour duck blood into, discharging after sending into steamer big fire after solidifying and steaming 5-8 minute, then through freeze drying pulverize, obtain.
The preparation method of described honeydew mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) wormwood, Cordyceps militaris, waterplantain ottelia herb, maire sophora root, Flos Magnoliae Officinalis, jobstears root, Radix Et Rhizoma Rhei, horseradish dish are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) green soya bean, iblet are mixed into pot, little fire heating, sprayed an extract every 1-2 minute, after frying, took the dish out of the pot, and discharging when sending into baking oven and being dried to water content and being down to 7-9%, pulverizes;
(3) by preserved fruit stoning, add 3-4 water grinding doubly homogeneous, add sweetened bean paste, rice-chestnut powder, egg liquid to stir, 10-15 minute is steamed in water proof big fire, then through freeze drying pulverize;
(4) mutton is cut into small pieces, sends into tumbler, add step (2), (3) 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:
Each material matching of the present invention is reasonable, fragrant and sweet tempting, delicious taste, crisp smoothly do not get stuck between the teeth, and nutritious, contain abundant vitamin and mineral matter, wherein the contained mineral matter of the present invention can help human body to maintain the acid-base balance of body, is of value to health, in addition, the present invention there is righting benefit gas, regulate blood fat, invigorate the lung and the kidney, the effect of invigorating spleen and reinforcing stomach, raising immunity.
The specific embodiment
A honeydew mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 300, wormwood 3, Cordyceps militaris 2, waterplantain ottelia herb 2.3, maire sophora root 2.5, Flos Magnoliae Officinalis 4, jobstears root 3, Radix Et Rhizoma Rhei 2.5, horseradish dish 3, sweetened bean paste 2, rice-chestnut powder 3, shredded coconut stuffing 10, egg liquid 10, sea sedge 20, preserved fruit 8, green soya bean 30, iblet 15, honey 12, tea-seed oil 7, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material make: duck blood 40, negundo chastetree root 1.2, mountain crow pearl leaf 0.8, Fruit of Mioga Ginger 1.5, bodinier beautyberry seed 0.8, common adenostema herb 0.5, bamboo salt 3.5, yellow rice wine 4;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by negundo chastetree root, mountain crow pearl leaf, Fruit of Mioga Ginger, bodinier beautyberry seed, common adenostema herb, adds bamboo salt, yellow rice wine after filter cleaner in gained filtrate, stirs;
(2) until step (1) gained material, dry in the air after cool and pour duck blood into, discharging after sending into steamer big fire after solidifying and steaming 5-8 minute, then through freeze drying pulverize, obtain.
The preparation method of described honeydew mutton cubes roasted on a skewer, comprises the following steps:
(1) wormwood, Cordyceps militaris, waterplantain ottelia herb, maire sophora root, Flos Magnoliae Officinalis, jobstears root, Radix Et Rhizoma Rhei, horseradish dish are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) green soya bean, iblet are mixed into pot, little fire heating, sprayed an extract every 1-2 minute, after frying, took the dish out of the pot, and discharging when sending into baking oven and being dried to water content and being down to 7-9%, pulverizes;
(3) by preserved fruit stoning, add 3-4 water grinding doubly homogeneous, add sweetened bean paste, rice-chestnut powder, egg liquid to stir, 10-15 minute is steamed in water proof big fire, then through freeze drying pulverize;
(4) mutton is cut into small pieces, sends into tumbler, add step (2), (3) 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 honeydew mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 300-350, wormwood 2-3, Cordyceps militaris 1-2, waterplantain ottelia herb 2.3-2.4, maire sophora root 2-2.5, Flos Magnoliae Officinalis 3-4, jobstears root 2-3, Radix Et Rhizoma Rhei 1.5-2.5, horseradish dish 2-3, sweetened bean paste 1-2, rice-chestnut powder 2-3, shredded coconut stuffing 10-11, egg liquid 9-10, ground seaweed 15-20, preserved fruit 8-9, green soya bean 25-30, iblet 10-15, honey 10-12, tea-seed oil 5-7, nourishing additive agent 4-5;
Described nourishing additive agent is made by the raw material of following weight portion: duck blood 40-45, negundo chastetree root 1-1.2, mountain crow pearl leaf 0.8-1, Fruit of Mioga Ginger 1.3-1.5, bodinier beautyberry seed 0.5-0.8, common adenostema herb 0.4-0.5, bamboo salt 3-3.5, yellow rice wine 3-4;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by negundo chastetree root, mountain crow pearl leaf, Fruit of Mioga Ginger, bodinier beautyberry seed, common adenostema herb, adds bamboo salt, yellow rice wine after filter cleaner in gained filtrate, stirs;
(2) until step (1) gained material, dry in the air after cool and pour duck blood into, discharging after sending into steamer big fire after solidifying and steaming 5-8 minute, then through freeze drying pulverize, obtain.
2. the preparation method of honeydew mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
Wormwood, Cordyceps militaris, waterplantain ottelia herb, maire sophora root, Flos Magnoliae Officinalis, jobstears root, Radix Et Rhizoma Rhei, horseradish dish are added to 5-6 water slow fire boiling 40-50 minute doubly, and filter cleaner, obtains extract;
Green soya bean, iblet are mixed into pot, and little fire heating, sprayed an extract every 1-2 minute, after frying, took the dish out of the pot, and discharging when sending into baking oven and being dried to water content and being down to 7-9%, pulverizes;
By preserved fruit stoning, add 3-4 water grinding doubly homogeneous, add sweetened bean paste, rice-chestnut powder, egg liquid to stir, 10-15 minute is steamed in water proof big fire, then through freeze drying pulverize;
Mutton is cut into small pieces, sends into tumbler, add step (2), (3) 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 |
|---|---|---|---|
| CN201310582215.4A CN103652966A (en) | 2013-11-20 | 2013-11-20 | Honeydew shish kebab and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582215.4A CN103652966A (en) | 2013-11-20 | 2013-11-20 | Honeydew shish kebab and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652966A true CN103652966A (en) | 2014-03-26 |
Family
ID=50292685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310582215.4A Pending CN103652966A (en) | 2013-11-20 | 2013-11-20 | Honeydew shish kebab and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652966A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305235A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Hot and spicy mutton particles and processing method thereof |
| CN104489704A (en) * | 2014-11-27 | 2015-04-08 | 芜湖宏洋食品有限公司 | Instant mutton containing pigeon egg nutrition and preparation method thereof |
| CN106889468A (en) * | 2015-12-18 | 2017-06-27 | 任毅 | Mutton cubes roasted on a skewer and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329841A (en) * | 2000-06-21 | 2002-01-09 | 卓樯 | Deodoured cooked mutton |
| CN101971993A (en) * | 2010-09-07 | 2011-02-16 | 安徽立泰食品科技有限公司 | Formula for preparing fresh, tender and delicious mutton shashlik |
| 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 |
-
2013
- 2013-11-20 CN CN201310582215.4A patent/CN103652966A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329841A (en) * | 2000-06-21 | 2002-01-09 | 卓樯 | Deodoured cooked mutton |
| CN101971993A (en) * | 2010-09-07 | 2011-02-16 | 安徽立泰食品科技有限公司 | Formula for preparing fresh, tender and delicious mutton shashlik |
| 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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305235A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Hot and spicy mutton particles and processing method thereof |
| CN104489704A (en) * | 2014-11-27 | 2015-04-08 | 芜湖宏洋食品有限公司 | Instant mutton containing pigeon egg nutrition and preparation method thereof |
| CN106889468A (en) * | 2015-12-18 | 2017-06-27 | 任毅 | Mutton cubes roasted on a skewer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989141A (en) | Healthy chilli sauce and preparation method thereof | |
| CN103989144A (en) | Pork rib chilli sauce and preparation method thereof | |
| CN103652968A (en) | Spicy floured mutton kebabs and preparation method thereof | |
| CN103932279B (en) | A kind of coffee vinosity sesame paste and preparation method thereof | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| CN104522522A (en) | Tomato and seafood flavored noodles and a preparation method thereof | |
| CN103637131A (en) | Jerusalem artichoke with hot and spicy sauce and preparation method thereof | |
| CN103710238A (en) | Sweet and spicy black fungus health-care beverage and preparation method thereof | |
| CN103652966A (en) | Honeydew shish kebab and preparation method thereof | |
| CN104585348A (en) | Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat | |
| CN103549538A (en) | Fruity preserved plum shelled melon seeds and preparation method thereof | |
| CN104106790B (en) | A kind of sea food flavor thick broad-bean sauce and preparation method thereof | |
| CN104026615A (en) | Tea-flavor roast rabbit and preparation method thereof | |
| CN104431747A (en) | Sea sedge flour with capability of improving immunity | |
| CN103931697A (en) | Pork blood shrimp pie and preparing method thereof | |
| CN103766928A (en) | Vinasse lamb shashlik and preparation method thereof | |
| CN103689441A (en) | Cumin wheat germ meal and preparation method thereof | |
| CN104026594A (en) | Nutrient rabbit meat and preparation method thereof | |
| CN103932091B (en) | Kidney-tonifying rye chip and preparation method thereof | |
| CN103549338A (en) | Nutritional sauce cabbages and preparation method thereof | |
| CN104543026A (en) | Sweet underback simmered beancurd and preparation method thereof | |
| CN103652971A (en) | Soybean milk shish kebab and preparation method thereof | |
| CN104543027A (en) | Sauced dried bean curd with chocolate and duck meat and preparation method of sauced dried bean curd | |
| CN103652990A (en) | Coarse cereal shish kebab and preparation method thereof | |
| CN103549527A (en) | Shelled melon seeds with spicy and hot mushroom flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140326 |
|
| RJ01 | Rejection of invention patent application after publication |