CN103652968A - Spicy floured mutton kebabs and preparation method thereof - Google Patents
Spicy floured mutton kebabs and preparation method thereof Download PDFInfo
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- CN103652968A CN103652968A CN201310582235.1A CN201310582235A CN103652968A CN 103652968 A CN103652968 A CN 103652968A CN 201310582235 A CN201310582235 A CN 201310582235A CN 103652968 A CN103652968 A CN 103652968A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015231 kebab Nutrition 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 244000189799 Asimina triloba Species 0.000 claims abstract description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 244000062720 Pennisetum compressum Species 0.000 claims abstract description 7
- 241000219100 Rhamnaceae Species 0.000 claims abstract description 7
- 244000103849 Tradescantia spathacea Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 235000000297 lokao Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000012045 salad Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 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
- 238000007599 discharging Methods 0.000 claims description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- 235000019654 spicy taste Nutrition 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
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 6
- 235000003042 Salicornia europaea Nutrition 0.000 claims description 6
- 240000002625 Salsola soda Species 0.000 claims description 6
- 241000249864 Tussilago 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
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 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
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000005056 compaction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000002366 mineral element Substances 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000015463 Lycium carolinianum Nutrition 0.000 abstract 1
- 241000951473 Schizonepeta Species 0.000 abstract 1
- 235000013527 bean curd Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 208000011580 syndromic disease Diseases 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses spicy floured mutton kebabs and a preparation method thereof. The spicy floured mutton kebabs are characterized by being prepared from the following raw materials in parts by weight: 60-70 parts of mutton, 1-2 parts of rhoeo spathacea, 3-4 parts of flos farfarae, 1.5-2 parts of boxthorn leaves, 2.2-2.5 parts of schizonepeta spike, 3-3.5 parts of cream mulberry leaves, 1.5-2 parts of Chinese pennisetum, 1.4-1.6 parts of lokao buckthorn leaf and root-bark, 2-3 parts of bean curd water, 12-15 parts of pawpaw, 18-20 parts of flour, 1-2 parts of salad oil, 1-2 parts of dry red pepper, 30-33 parts of carrot juice, 5-6 parts of lily powder, 4-5 parts of starch and 7-8 parts of nutrient additives. The mutton kebabs disclosed by the invention are beautiful in color and luster, crispy outside while soft inside, easy to chew, moderate in salty and spicy degree, and continuous in after-flavor in the mouth. A plurality of fruits and vegetables are added to the spicy floured mutton kebabs, so that the spicy floured mutton kebabs are abundant in nutrients, contains soluble sugar, starch, cellulose, a plurality of vitamins and a plurality of mineral elements, can replenish energy to a human body, and can achieve the effects of moistening the lung, descending qi, tonifying deficiency, boosting essence, dispelling pathogenic wind for improving eyesight, relieving exterior syndrome and dispelling wind after being frequently eaten.
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 spicy taste flour 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 spicy taste flour 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 spicy taste flour mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 60-70, Rhoeo spathacea 1-2, tussilago 3-4, folium lycii 1.5-2, ching-chieh 2.2-2.5, frosted mulberry leaf 3-3.5, Chinese pennisetum 1.5-2, lokao buckthorn leaf and root-bark 1.4-1.6, Glycine max (L.) Merr 2-3, pawpaw 12-15, flour 18-20, salad oil 1-2, chilli 1-2, carrot juice 30-33, lily root flour 5-6, starch 4-5, nourishing additive agent 7-8;
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 spicy taste flour mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) Rhoeo spathacea, tussilago, folium lycii, ching-chieh, frosted mulberry leaf, Chinese pennisetum, lokao buckthorn leaf and root-bark are wrapped up with gauze, be mixed into pot with being cut into block mutton, add 3-4 water doubly, big fire is pulled mutton, drain, rub out after boiling 30-40 minute;
(2) pawpaw is removed the peel, goes seed, stripping and slicing, add salad oil to mix thoroughly, send in steamer, discharging after 14-16 minute is steamed in big fire, smashes into mud, adds Glycine max (L.) Merr stewing 30-35 minute processed at 60-65 ℃;
(3) chilli is pulverized, be mixed into pot with flour, lily root flour, little fire is fried fragrant rear discharging;
(4) step (1), (2), (3) gained material and leftover materials are mixed and sent in cutmixer, cut and mix discharging after 10-15 minute, obtain mutton gruel;
(5) by mutton gruel compaction die, send into the little fire of steamer and steam after 30-35 minute and take out, stripping and slicing, wear label, send into baking box baking 7-8 minute, obtain.
Beneficial effect of the present invention is:
Mutton cubes roasted on a skewer color and luster of the present invention is attractive in appearance, crisp outside tender inside, easily chews rotten, salty peppery moderate, entrance lingering fragrance taste is continuous, and the present invention has added multiple fruits and vegetables, nutritious, contain soluble sugar, starch, cellulose, multivitamin and multiple mineral element, can be human body makeup energy, in addition, the present invention has health care, often the edible effect that can reach moistening lung to lower qi, qi-restoratives benefit essence, dispelling pathogenic wind for improving eyesight, the loose wind that induces sweat.
The specific embodiment
A spicy taste flour mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 60, Rhoeo spathacea 2, tussilago 4, folium lycii 1.5, ching-chieh 2.5, frosted mulberry leaf 3.5, Chinese pennisetum 1.5, lokao buckthorn leaf and root-bark 1.6, Glycine max (L.) Merr 3, pawpaw 15, flour 20, salad oil 2, chilli 2, carrot juice 33, lily root flour 6, starch 5, 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 spicy taste flour mutton cubes roasted on a skewer, comprises the following steps:
(1) Rhoeo spathacea, tussilago, folium lycii, ching-chieh, frosted mulberry leaf, Chinese pennisetum, lokao buckthorn leaf and root-bark are wrapped up with gauze, be mixed into pot with being cut into block mutton, add 3-4 water doubly, big fire is pulled mutton, drain, rub out after boiling 30-40 minute;
(2) pawpaw is removed the peel, goes seed, stripping and slicing, add salad oil to mix thoroughly, send in steamer, discharging after 14-16 minute is steamed in big fire, smashes into mud, adds Glycine max (L.) Merr stewing 30-35 minute processed at 60-65 ℃;
(3) chilli is pulverized, be mixed into pot with flour, lily root flour, little fire is fried fragrant rear discharging;
(4) step (1), (2), (3) gained material and leftover materials are mixed and sent in cutmixer, cut and mix discharging after 10-15 minute, obtain mutton gruel;
(5) by mutton gruel compaction die, send into the little fire of steamer and steam after 30-35 minute and take out, stripping and slicing, wear label, send into baking box baking 7-8 minute, obtain.
Claims (2)
1. a spicy taste flour mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 60-70, Rhoeo spathacea 1-2, tussilago 3-4, folium lycii 1.5-2, ching-chieh 2.2-2.5, frosted mulberry leaf 3-3.5, Chinese pennisetum 1.5-2, lokao buckthorn leaf and root-bark 1.4-1.6, Glycine max (L.) Merr 2-3, pawpaw 12-15, flour 18-20, salad oil 1-2, chilli 1-2, carrot juice 30-33, lily root flour 5-6, starch 4-5, nourishing additive agent 7-8;
Described nourishing additive agent is made by the raw material of following weight portion: peppermint candy 1-2, plump and sturdy pork 40-45, strangle pipe careless 1-1.2, lychee exocarp 0.8-0.9, glasswort 0.7-0.8, common averrhoa root 1-1.1, Angelica oil 0.1-0.2, bean dregs 100-110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
Nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
2. the preparation method of spicy taste flour mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1) Rhoeo spathacea, tussilago, folium lycii, ching-chieh, frosted mulberry leaf, Chinese pennisetum, lokao buckthorn leaf and root-bark are wrapped up with gauze, be mixed into pot with being cut into block mutton, add 3-4 water doubly, big fire is pulled mutton, drain, rub out after boiling 30-40 minute;
(2) pawpaw is removed the peel, goes seed, stripping and slicing, add salad oil to mix thoroughly, send in steamer, discharging after 14-16 minute is steamed in big fire, smashes into mud, adds Glycine max (L.) Merr stewing 30-35 minute processed at 60-65 ℃;
(3) chilli is pulverized, be mixed into pot with flour, lily root flour, little fire is fried fragrant rear discharging;
(4) step (1), (2), (3) gained material and leftover materials are mixed and sent in cutmixer, cut and mix discharging after 10-15 minute, obtain mutton gruel;
(5) by mutton gruel compaction die, send into the little fire of steamer and steam after 30-35 minute and take out, stripping and slicing, wear label, send into baking box baking 7-8 minute, obtain.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582235.1A CN103652968A (en) | 2013-11-20 | 2013-11-20 | Spicy floured mutton kebabs and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310582235.1A CN103652968A (en) | 2013-11-20 | 2013-11-20 | Spicy floured mutton kebabs and preparation method thereof |
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| CN103652968A true CN103652968A (en) | 2014-03-26 |
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Cited By (9)
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|---|---|---|---|---|
| CN104172258A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Pork roasted with pleurotus eryngii |
| CN104305307A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Pungent and spicy mutton particles and processing method thereof |
| CN104366524A (en) * | 2014-10-27 | 2015-02-25 | 宿州市墉桥区永兴食品厂 | Qi and blood nourishing type celery flavor mutton shashlik and preparation method thereof |
| CN104366523A (en) * | 2014-10-27 | 2015-02-25 | 宿州市墉桥区永兴食品厂 | Insomnia-relieving spicy mutton shashlik and preparation method thereof |
| CN104366526A (en) * | 2014-10-28 | 2015-02-25 | 宿州市毅飞食品有限公司 | Spleen-tonifying and appetizing type mushroom-taste mutton shashlik and preparation method thereof |
| CN104366525A (en) * | 2014-10-28 | 2015-02-25 | 宿州市毅飞食品有限公司 | Stomach-invigorating and deficiency-tonifying type tea aroma mutton shashlik and preparation method thereof |
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| CN104382079A (en) * | 2014-10-28 | 2015-03-04 | 宿州市毅飞食品有限公司 | Heat-clearing and detoxifying type radish flavored mutton shashlik and preparation method thereof |
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| CN104172258A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Pork roasted with pleurotus eryngii |
| CN104305307A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Pungent and spicy mutton particles and processing method thereof |
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| CN104366525A (en) * | 2014-10-28 | 2015-02-25 | 宿州市毅飞食品有限公司 | Stomach-invigorating and deficiency-tonifying type tea aroma mutton shashlik and preparation method thereof |
| CN104382078A (en) * | 2014-10-28 | 2015-03-04 | 宿州市毅飞食品有限公司 | Peanut-flavor mutton shashlik with function of resisting hepatic impairment, and preparation method of mutton shashlik |
| CN104382079A (en) * | 2014-10-28 | 2015-03-04 | 宿州市毅飞食品有限公司 | Heat-clearing and detoxifying type radish flavored mutton shashlik and preparation method thereof |
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