CN103652975A - Mutton shashlik with tea fragrance and preparation method thereof - Google Patents
Mutton shashlik with tea fragrance and preparation method thereof Download PDFInfo
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Classifications
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- 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
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- 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 |
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| 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 |
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| Publication Number | Publication Date |
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| CN103652975A true CN103652975A (en) | 2014-03-26 |
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| CN201310582769.4A Pending CN103652975A (en) | 2013-11-20 | 2013-11-20 | Mutton shashlik with tea fragrance and preparation method thereof |
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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 |
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
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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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
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