CN103652975A - Mutton shashlik with tea fragrance and preparation method thereof - Google Patents
Mutton shashlik with tea fragrance and preparation method thereof Download PDFInfo
- Publication number
- CN103652975A CN103652975A CN201310582769.4A CN201310582769A CN103652975A CN 103652975 A CN103652975 A CN 103652975A CN 201310582769 A CN201310582769 A CN 201310582769A CN 103652975 A CN103652975 A CN 103652975A
- Authority
- CN
- China
- Prior art keywords
- parts
- mutton
- tea
- adds
- shashlik
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003205 fragrance Substances 0.000 title abstract description 4
- 241001122767 Theaceae Species 0.000 title description 14
- 239000006071 cream Substances 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 241000555745 Sciuridae Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 4
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 9
- 239000000463 material Substances 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 230000035764 nutrition Effects 0.000 claims description 10
- 244000246386 Mentha pulegium Species 0.000 claims description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 9
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000005827 Arthrocnemum glaucum Nutrition 0.000 claims description 6
- 235000014417 Averrhoa Nutrition 0.000 claims description 6
- 241001072280 Averrhoa Species 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 241000593922 Quercus acutissima Species 0.000 claims description 6
- 235000003042 Salicornia europaea Nutrition 0.000 claims description 6
- 240000002625 Salsola soda Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 239000000155 melt Substances 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
- 240000007651 Rubus glaucus Species 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000008935 nutritious Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 241000475481 Nebula Species 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 3
- 241001517299 Bulbophyllum Species 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 240000007817 Olea europaea Species 0.000 abstract 1
- 244000235659 Rubus idaeus Species 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a mutton shashlik with tea fragrance and a preparation method thereof. The mutton shashlik with the tea fragrance is characterized by being prepared from the following raw materials in parts by weight: 200-230 parts of mutton, 1-1.2 parts of bulbophyllum herbs, 2-3 parts of marmot limbs, 1-2 parts of xinshen (Chinese character), 2-2.5 parts of gordon euryale leaves, 1-2 parts of peach roots, 2-3 parts of purslane seeds, 1-2 parts of olive nucleus, 1-1.5 parts of acorn shell, 5-6 parts of hawthorns, 4-5 parts of lotus root starch, 7-8 parts of malt, 4-5 parts of crab spawn, 3-4 parts of raspberry powder, 2-3 parts of cocoa powder, 3-4 parts of tea cream, 18-20 parts of rice vinegar and 5-6 parts of nutrient additives. The mutton shashlik disclosed by the invention is unique in flavor, convenient to eat, economical and healthful, meanwhile, the faint scent of the tea is blended into the mutton, and the mutton shashlik is savory and mellow in taste while the nutrient value of the mutton shashlik is improved by the added crab spawn. The mutton shashlik contains abundant microelements, collagen, and a plurality of necessary nutrients necessary for a human body, such as calcium and phosphorus. In addition, the mutton shashlik has the effects of dispelling wind and eliminating dampness, clearing and activating the channels and collaterals, regulating qi-flowing for strengthening spleen, promoting qi to activate blood, removing nebula, and nourishing yin and lubricating the intestines.
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 tea 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 tea 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 tea, is characterized in that being made by the raw material of following weight portion:
Mutton 200-230, wheat dry measure used in former times 1-1.2, marmot bone 2-3, pungent ginseng 1-2, gordon euryale leaf 2-2.5, peach root 1-2, purslane seed 2-3, dento liva 1-2, sawtooth oak cup 1-1.5, hawthorn 5-6, lotus root starch 4-5, Fructus Hordei Germinatus 7-8, crab oil 4-5, raspberry powder 3-4, cocoa power 2-3, tea cream 3-4, rice vinegar 18-20, nourishing additive agent 5-6;
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 the described fragrant mutton cubes roasted on a skewer of tea, is characterized in that comprising the following steps:
(1) in rice vinegar, add tea cream, slow fire heating is stirred to tea cream melts, and then adds crab oil, and 15-20 minute is steamed in water proof big fire;
(2) mutton is cut into small pieces, sends in pot with step (2) gained mixing of materials, little fire is fried the dry rear discharging to the bottom of a pan, wears label;
(3) wheat dry measure used in former times, marmot bone, pungent ginseng, gordon euryale leaf, peach root, purslane seed, dento liva, sawtooth oak cup are added to 6-7 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(4) by hawthorn stoning, be mixed into pot with Fructus Hordei Germinatus, little fire is fried fragrant, adds extract grinding homogeneous, then adds leftover materials to mix and mixes thoroughly, and big fire is boiled, and obtains nutritious flavouring liquid;
(5) step (2) gained material is placed on grill, every 1-2 minute, sprays one time of nutrition baste, baking 10-12 minute, obtains.
Beneficial effect of the present invention is:
The other tool local flavor of mutton cubes roasted on a skewer of the present invention, be convenient to eat, economic health, in mutton, incorporated the delicate fragrance of tealeaves simultaneously, taste is aromatic, and the crab oil adding has improved nutritive value of the present invention, it contains the necessary nutritions of multiple human body such as abundant trace element, collagen, calcium, phosphorus; In addition, the present invention have dispel rheumatism, the effect of clearing and activating the channels and collaterals, regulating qi-flowing for strengthening spleen, the promoting flow of qi and blood circulation, removing nebula, enriching yin ease constipation.
The specific embodiment
The fragrant mutton cubes roasted on a skewer of tea, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 200, wheat dry measure used in former times 1.2, marmot bone 3, pungent ginseng 2, gordon euryale leaf 2.5, peach root 2, purslane seed 3, dento liva 2, sawtooth oak cup 1.5, hawthorn 6, lotus root starch 4, Fructus Hordei Germinatus 8, crab oil 5, raspberry powder 4, cocoa power 3, tea cream 3, rice vinegar 20, nourishing additive agent 6;
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 the described fragrant mutton cubes roasted on a skewer of tea, comprises the following steps:
(1) in rice vinegar, add tea cream, slow fire heating is stirred to tea cream melts, and then adds crab oil, and 15-20 minute is steamed in water proof big fire;
(2) mutton is cut into small pieces, sends in pot with step (2) gained mixing of materials, little fire is fried the dry rear discharging to the bottom of a pan, wears label;
(3) wheat dry measure used in former times, marmot bone, pungent ginseng, gordon euryale leaf, peach root, purslane seed, dento liva, sawtooth oak cup are added to 6-7 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(4) by hawthorn stoning, be mixed into pot with Fructus Hordei Germinatus, little fire is fried fragrant, adds extract grinding homogeneous, then adds leftover materials to mix and mixes thoroughly, and big fire is boiled, and obtains nutritious flavouring liquid;
(5) step (2) gained material is placed on grill, every 1-2 minute, sprays one time of nutrition baste, baking 10-12 minute, obtains.
Claims (2)
1. the fragrant mutton cubes roasted on a skewer of tea, is characterized in that being made by the raw material of following weight portion:
Mutton 200-230, wheat dry measure used in former times 1-1.2, marmot bone 2-3, pungent ginseng 1-2, gordon euryale leaf 2-2.5, peach root 1-2, purslane seed 2-3, dento liva 1-2, sawtooth oak cup 1-1.5, hawthorn 5-6, lotus root starch 4-5, Fructus Hordei Germinatus 7-8, crab oil 4-5, raspberry powder 3-4, cocoa power 2-3, tea cream 3-4, rice vinegar 18-20, nourishing additive agent 5-6;
Described nourishing additive agent is made by the raw material of following weight portion: peppermint candy 1-2, plump and sturdy pork 40-45, strangle pipe careless 1-1.2, lychee exocarp 0.8-0.9, glasswort 0.7-0.8, common averrhoa root 1-1.1, Angelica oil 0.1-0.2, bean dregs 100-110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
(3) nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
2. the preparation method of the fragrant mutton cubes roasted on a skewer of tea according to claim 1, is characterized in that comprising the following steps:
In rice vinegar, add tea cream, slow fire heating is stirred to tea cream melts, and then adds crab oil, and 15-20 minute is steamed in water proof big fire;
(2) mutton is cut into small pieces, sends in pot with step (2) gained mixing of materials, little fire is fried the dry rear discharging to the bottom of a pan, wears label;
(3) wheat dry measure used in former times, marmot bone, pungent ginseng, gordon euryale leaf, peach root, purslane seed, dento liva, sawtooth oak cup are added to 6-7 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(4) by hawthorn stoning, be mixed into pot with Fructus Hordei Germinatus, little fire is fried fragrant, adds extract grinding homogeneous, then adds leftover materials to mix and mixes thoroughly, and big fire is boiled, and obtains nutritious flavouring liquid;
(5) step (2) gained material is placed on grill, every 1-2 minute, sprays one time of nutrition baste, baking 10-12 minute, obtains.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310582769.4A CN103652975A (en) | 2013-11-20 | 2013-11-20 | Mutton shashlik with tea fragrance and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310582769.4A CN103652975A (en) | 2013-11-20 | 2013-11-20 | Mutton shashlik with tea fragrance and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103652975A true CN103652975A (en) | 2014-03-26 |
Family
ID=50292694
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310582769.4A Pending CN103652975A (en) | 2013-11-20 | 2013-11-20 | Mutton shashlik with tea fragrance and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103652975A (en) |
Cited By (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104187775A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik |
CN104305257A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Tea-fragrant duck tongue and processing method thereof |
CN104323293A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Dampness-eliminating coldness-dispelling type tangerine-flavor beef skewer and preparation method thereof |
CN104323292A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Pineapple-flavor beef skewer for promoting blood circulation and invigorating pulse-beat and preparation method thereof |
CN104323294A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Heat-clearing and dampness-eliminating type matcha-flavor beef skewer and preparation method thereof |
CN104323289A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Fluid-producing stasis-dissipating type Chinese leek-flavor beef skewer and preparation method thereof |
CN104323291A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Skin-tendering feature-benefiting type beef skewer and preparation method thereof |
CN104336630A (en) * | 2014-10-11 | 2015-02-11 | 五河县鑫旺清真食品有限公司 | Celery-flavored beef kebab for nourishing yin to lessen fire and preparation method thereof |
CN104351838A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Beef kebab with dark plum flavor and function of removing dysphoria with smothery sensation as well as preparation method of beef kebab |
CN104351814A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Lung nourishing and essence strengthening beef kebab with black tea flavor and preparation method of beef kebab |
CN104351812A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Beef kebab with hot pickled tuber mustard flavor and functions of tonifying kidney and strengthening yang as well as preparation method of beef kebab |
CN104351813A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Kelp-flavored beef kebab with internal heat clearing function and preparation method of beef kebab |
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 |
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 |
CN104366522A (en) * | 2014-10-27 | 2015-02-25 | 宿州市墉桥区永兴食品厂 | Spleen-invigorating and qi-replenishing licorice-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 |
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 |
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 |
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 |
CN104522690A (en) * | 2014-12-02 | 2015-04-22 | 芜湖宏洋食品有限公司 | Beer flavored mutton shashliks helpful for dispelling wind and eliminating dampness and a preparation method thereof |
Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1114870A (en) * | 1994-07-15 | 1996-01-17 | 李瑞生 | Meat food with Xinjiang flavour |
CN1231850A (en) * | 1999-04-09 | 1999-10-20 | 宋立伟 | Method for making high calcium content ground meat on skewer |
WO2003077681A1 (en) * | 2002-03-20 | 2003-09-25 | Wolfgang Weuffen | Preparations of plant material and animal material for food, medicaments, and body care products with an increased thiocyanate content |
CN1954701A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Tea meat and its production method |
CN101133844A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health-care meat and method for preparing the same |
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 |
CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
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 |
CN103222634A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Kuding tea fragrance dried mussel meat and preparation method thereof |
CN103230033A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Shrimp meat sausage and preparation method thereof |
CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
CN103340424A (en) * | 2013-07-16 | 2013-10-09 | 湘潭市雨湖区乡菜农副食品厂 | Method utilizing rice bran to bake meat product |
-
2013
- 2013-11-20 CN CN201310582769.4A patent/CN103652975A/en active Pending
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1114870A (en) * | 1994-07-15 | 1996-01-17 | 李瑞生 | Meat food with Xinjiang flavour |
CN1231850A (en) * | 1999-04-09 | 1999-10-20 | 宋立伟 | Method for making high calcium content ground meat on skewer |
WO2003077681A1 (en) * | 2002-03-20 | 2003-09-25 | Wolfgang Weuffen | Preparations of plant material and animal material for food, medicaments, and body care products with an increased thiocyanate content |
CN1954701A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Tea meat and its production method |
CN101133844A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health-care meat and method for preparing the same |
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 |
CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
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 |
CN103222634A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Kuding tea fragrance dried mussel meat and preparation method thereof |
CN103230033A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Shrimp meat sausage and preparation method thereof |
CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
CN103340424A (en) * | 2013-07-16 | 2013-10-09 | 湘潭市雨湖区乡菜农副食品厂 | Method utilizing rice bran to bake meat product |
Non-Patent Citations (1)
Title |
---|
赖希伦(美): "《烧烤圣经》", 31 March 2011, 吉林文史出版社 * |
Cited By (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104187775A (en) * | 2014-08-30 | 2014-12-10 | 安徽夏星食品有限公司 | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik |
CN104305257A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Tea-fragrant duck tongue and processing method thereof |
CN104351812A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Beef kebab with hot pickled tuber mustard flavor and functions of tonifying kidney and strengthening yang as well as preparation method of beef kebab |
CN104351813A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Kelp-flavored beef kebab with internal heat clearing function and preparation method of beef kebab |
CN104323294A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Heat-clearing and dampness-eliminating type matcha-flavor beef skewer and preparation method thereof |
CN104323289A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Fluid-producing stasis-dissipating type Chinese leek-flavor beef skewer and preparation method thereof |
CN104323291A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Skin-tendering feature-benefiting type beef skewer and preparation method thereof |
CN104336630A (en) * | 2014-10-11 | 2015-02-11 | 五河县鑫旺清真食品有限公司 | Celery-flavored beef kebab for nourishing yin to lessen fire and preparation method thereof |
CN104351838A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Beef kebab with dark plum flavor and function of removing dysphoria with smothery sensation as well as preparation method of beef kebab |
CN104351814A (en) * | 2014-10-11 | 2015-02-18 | 五河县鑫旺清真食品有限公司 | Lung nourishing and essence strengthening beef kebab with black tea flavor and preparation method of beef kebab |
CN104323293A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Dampness-eliminating coldness-dispelling type tangerine-flavor beef skewer and preparation method thereof |
CN104323292A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Pineapple-flavor beef skewer for promoting blood circulation and invigorating pulse-beat and preparation 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 |
CN104366522A (en) * | 2014-10-27 | 2015-02-25 | 宿州市墉桥区永兴食品厂 | Spleen-invigorating and qi-replenishing licorice-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 |
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 |
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 |
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 |
CN104522690A (en) * | 2014-12-02 | 2015-04-22 | 芜湖宏洋食品有限公司 | Beer flavored mutton shashliks helpful for dispelling wind and eliminating dampness and a preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103652975A (en) | Mutton shashlik with tea fragrance and preparation method thereof | |
CN103652973A (en) | Soybean sauce mutton shashlik and preparation method thereof | |
CN103652980A (en) | Fruit and vegetable mutton shashlik and preparation method thereof | |
KR101331352B1 (en) | Ginseng chicken broth inculding scorched part of mung beans and method of making the same | |
CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
CN103652961A (en) | Healthcare mutton shashlik and preparation method thereof | |
CN103652968A (en) | Spicy floured mutton kebabs and preparation method thereof | |
CN103652964A (en) | Black pepper flavored mutton shashlik and preparation method thereof | |
CN103689426A (en) | Rice-flavor wheat germ crispy chips and preparation method thereof | |
CN103652976A (en) | Mutton kebabs containing anthocyanin and preparation method thereof | |
CN103652960A (en) | High-calcium mutton shashlik and preparation method thereof | |
CN104585695A (en) | High-dietary fibre nutritional seasoning 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 | |
CN104106790B (en) | A kind of sea food flavor thick broad-bean sauce and preparation method thereof | |
CN104305243A (en) | Selenium-rich spicy sliced dried beef and processing method thereof | |
CN103931697A (en) | Pork blood shrimp pie and preparing method thereof | |
CN103689427A (en) | Wheat germ flour with soy sauce flavor and preparation method thereof | |
CN103689350B (en) | A kind of sweet osmanthus rice sugar and preparation method thereof | |
CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
CN103652972A (en) | Spinach mutton shashlik and preparation method thereof | |
CN110169562A (en) | A kind of hot pot sole formula | |
CN103652984A (en) | Cumin flour lamb shashlik and preparation method thereof | |
CN104585722A (en) | Lean-meat sauce with black tea and walnut kernels and preparation method thereof | |
CN104996956A (en) | A Litsea cubeba condiment and a production method thereof | |
CN103652965A (en) | Mutton shashlik with wine fragrance 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 |