CN103652976A - Mutton kebabs containing anthocyanin and preparation method thereof - Google Patents
Mutton kebabs containing anthocyanin and preparation method thereof Download PDFInfo
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- CN103652976A CN103652976A CN201310582800.4A CN201310582800A CN103652976A CN 103652976 A CN103652976 A CN 103652976A CN 201310582800 A CN201310582800 A CN 201310582800A CN 103652976 A CN103652976 A CN 103652976A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000015231 kebab Nutrition 0.000 title abstract 6
- 229930002877 anthocyanin Natural products 0.000 title abstract 2
- 235000010208 anthocyanin Nutrition 0.000 title abstract 2
- 239000004410 anthocyanin Substances 0.000 title abstract 2
- 150000004636 anthocyanins Chemical class 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 244000241257 Cucumis melo Species 0.000 claims abstract description 9
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000008671 Calycanthus floridus Nutrition 0.000 claims abstract description 7
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims abstract description 7
- 244000148992 Lindera benzoin Species 0.000 claims abstract description 7
- 235000004520 Lindera benzoin Nutrition 0.000 claims abstract description 7
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims abstract description 7
- 241000415261 Murdannia Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000002540 palm oil Substances 0.000 claims abstract description 4
- 229930014669 anthocyanidin Natural products 0.000 claims description 9
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 9
- 235000008758 anthocyanidins Nutrition 0.000 claims description 9
- 240000001548 Camellia japonica Species 0.000 claims description 6
- 244000025797 Castanea pumila Species 0.000 claims description 6
- 244000205754 Colocasia esculenta Species 0.000 claims description 6
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000017443 Hedysarum boreale Nutrition 0.000 claims description 6
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 241000594356 Tricalysia Species 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000005056 compaction Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000011514 vinification Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 244000060020 Chamaerops excelsa Species 0.000 abstract 1
- 235000013164 Chamaerops excelsa Nutrition 0.000 abstract 1
- 241001092413 Chrysosplenium Species 0.000 abstract 1
- 241001522234 Steudnera Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 244000250129 Trigonella foenum graecum Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses mutton kebabs containing anthocyanin and a preparation method thereof. The mutton kebabs are characterized by being prepared from the following raw materials in parts by weight: 300-330 parts of mutton, 1-2 parts of common fenugreek seeds, 1-1.5 parts of semen litchi, 2-2.3 parts of fortune windmillpalm petiole, 1-1.5 parts of murdannia triquetra, 2.3-2.5 parts of combined spicebush fruit, 1.2-1.5 parts of large-leaved chrysosplenium, 0.9-1.1 parts of lotus root, 2-3 parts of golden flower tea, 4-5 parts of mushrooms, 5-6 parts of muskmelon, 50-55 parts of henry steudnera tuber, 35-40 parts of sesame paste, 25-26 parts of black soya bean juice, 20-22 parts of wheat flour, 55-60 parts of grape wine, 2-3 parts of palm oil and 10-11 parts of nutrition additives. The mutton kebabs are pickled by juice of a plurality of fruits and vegetables such as muskmelon and mushrooms, and have the good effect of removing muttony and fishy smells, and fragrances of the fruits and vegetables are blended into the mutton; meanwhile, the mutton kebabs are excellent in preparation technology, and the processed mutton kebabs are mellow in taste, and good in mouthfeel, are blended with nutrients of the mutton and a plurality of other raw materials, have the characteristics of promoting the circulation of qi, removing stasis, warming the middle warmer, harmonizing stomach, and clearing away heat and toxic materials, and are a natural and green health-care food.
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 anthocyanidin mutton cubes roasted on a skewer and preparation method thereof that is rich in.
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 anthocyanidin mutton cubes roasted on a skewer and preparation method thereof that is rich in, the feature that the present invention has unique flavor, is of high nutritive value.
The technical solution adopted in the present invention is:
Be rich in an anthocyanidin mutton cubes roasted on a skewer, it is characterized in that being made by the raw material of following weight portion:
Mutton 300-330, faenum graecum 1-2, semen litchi 1-1.5, Petiolus Trachycarpi 2-2.3, triquetrousc murdannia herb 1-1.5, combined spicebush fruit 2.3-2.5, bigleaf goldsaxifrage herb 1.2-1.5, lotus root 0.9-1.1, golden camellia tea 2-3, mushroom 4-5, muskmelon 5-6, fragrant taro 50-55, sesame cream 35-40, decoction of black soybean 25-26, wheat flour 20-22, grape wine 55-60, palm oil 2-3, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: ural licorice root tip 1-1.2, root of Common Tricalysia 0.8-1, evergreen chinquapin chestnut shell 2-2.2, female's gold reed 1.5-1.8, little algae ball powder 2-3, Guiling Jelly 5-6, millet breast 22-25;
Preparation method is: ural licorice root tip, root of Common Tricalysia, evergreen chinquapin chestnut shell, female's gold reed are placed in to millet Ruzhong and soak 3-4 hour, and filter cleaner adds leftover materials in gained filtrate, and little fire is endured cream, then after freeze drying pulverize, obtain.
The described preparation method who is rich in anthocyanidin mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) faenum graecum, semen litchi, Petiolus Trachycarpi, triquetrousc murdannia herb, combined spicebush fruit, bigleaf goldsaxifrage herb, lotus root, golden camellia tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) muskmelon is removed the peel to flesh, stripping and slicing, mixed making beating with mushroom, filter cleaner, big fire heating is boiled, and gained Juice and extract merge;
(3), by mutton stripping and slicing, add step (2) gained material and pickle after 2-3 hour and blend;
(4) by fragrant taro peeling, stripping and slicing, with grape wine making beating, little fire adds thermal agitation, simmers into pasty state;
(5) step (3), (4) gained material are mixed and send into cutmixer with leftover materials, cut and mix discharging after 10-12 minute, with the demoulding after compaction die, stripping and slicing, wear label, send into baking box baking 10-15 minute, obtain.
Beneficial effect of the present invention is:
The present invention adopts the juice of the multiple fruits and vegetables such as muskmelon, mushroom to pickle, remove the effective of raw meat of having a strong smell, and in mutton, incorporated fruits and vegetables fragrance, preparation technology of the present invention is superior simultaneously, the mutton cubes roasted on a skewer taste that processes is mellow, mouthfeel good, having merged the nutrition of mutton and other plurality of raw materials, had promoting QI to circulate and dispersing the agglomeration of the pathogens, warming middle-JIAO for easing the stomach, clearing heat and detoxicating feature, is a kind of environmental protective hygienic food.
The specific embodiment
Be rich in an anthocyanidin mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 300, faenum graecum 1, semen litchi 1.5, Petiolus Trachycarpi 2.3, triquetrousc murdannia herb 1.5, combined spicebush fruit 2.5, bigleaf goldsaxifrage herb 1.5, lotus root 0.9, golden camellia tea 3, mushroom 5, muskmelon 5, fragrant taro 55, sesame cream 35, decoction of black soybean 25, wheat flour 20, grape wine 55, palm oil 3, nourishing additive agent 11;
Described nourishing additive agent by following weight portion (kilogram) raw material make: ural licorice root tip 1.2, root of Common Tricalysia 0.8, evergreen chinquapin chestnut shell 2.2, female's gold reed 1.8, little algae ball powder 3, Guiling Jelly 6, millet breast 25;
Preparation method is: ural licorice root tip, root of Common Tricalysia, evergreen chinquapin chestnut shell, female's gold reed are placed in to millet Ruzhong and soak 3-4 hour, and filter cleaner adds leftover materials in gained filtrate, and little fire is endured cream, then after freeze drying pulverize, obtain.
The described preparation method who is rich in anthocyanidin mutton cubes roasted on a skewer, comprises the following steps:
(1) faenum graecum, semen litchi, Petiolus Trachycarpi, triquetrousc murdannia herb, combined spicebush fruit, bigleaf goldsaxifrage herb, lotus root, golden camellia tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) muskmelon is removed the peel to flesh, stripping and slicing, mixed making beating with mushroom, filter cleaner, big fire heating is boiled, and gained Juice and extract merge;
(3), by mutton stripping and slicing, add step (2) gained material and pickle after 2-3 hour and blend;
(4) by fragrant taro peeling, stripping and slicing, with grape wine making beating, little fire adds thermal agitation, simmers into pasty state;
(5) step (3), (4) gained material are mixed and send into cutmixer with leftover materials, cut and mix discharging after 10-12 minute, with the demoulding after compaction die, stripping and slicing, wear label, send into baking box baking 10-15 minute, obtain.
Claims (2)
1. be rich in an anthocyanidin mutton cubes roasted on a skewer, it is characterized in that being made by the raw material of following weight portion:
Mutton 300-330, faenum graecum 1-2, semen litchi 1-1.5, Petiolus Trachycarpi 2-2.3, triquetrousc murdannia herb 1-1.5, combined spicebush fruit 2.3-2.5, bigleaf goldsaxifrage herb 1.2-1.5, lotus root 0.9-1.1, golden camellia tea 2-3, mushroom 4-5, muskmelon 5-6, fragrant taro 50-55, sesame cream 35-40, decoction of black soybean 25-26, wheat flour 20-22, grape wine 55-60, palm oil 2-3, nourishing additive agent 10-11;
Described nourishing additive agent is made by the raw material of following weight portion: ural licorice root tip 1-1.2, root of Common Tricalysia 0.8-1, evergreen chinquapin chestnut shell 2-2.2, female's gold reed 1.5-1.8, little algae ball powder 2-3, Guiling Jelly 5-6, millet breast 22-25;
Preparation method is: ural licorice root tip, root of Common Tricalysia, evergreen chinquapin chestnut shell, female's gold reed are placed in to millet Ruzhong and soak 3-4 hour, and filter cleaner adds leftover materials in gained filtrate, and little fire is endured cream, then after freeze drying pulverize, obtain.
2. the preparation method who is rich in anthocyanidin mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1) faenum graecum, semen litchi, Petiolus Trachycarpi, triquetrousc murdannia herb, combined spicebush fruit, bigleaf goldsaxifrage herb, lotus root, golden camellia tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) muskmelon is removed the peel to flesh, stripping and slicing, mixed making beating with mushroom, filter cleaner, big fire heating is boiled, and gained Juice and extract merge;
(3), by mutton stripping and slicing, add step (2) gained material and pickle after 2-3 hour and blend;
(4) by fragrant taro peeling, stripping and slicing, with grape wine making beating, little fire adds thermal agitation, simmers into pasty state;
(5) step (3), (4) gained material are mixed and send into cutmixer with leftover materials, cut and mix discharging after 10-12 minute, with the demoulding after compaction die, stripping and slicing, wear label, send into baking box baking 10-15 minute, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582800.4A CN103652976A (en) | 2013-11-20 | 2013-11-20 | Mutton kebabs containing anthocyanin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582800.4A CN103652976A (en) | 2013-11-20 | 2013-11-20 | Mutton kebabs containing anthocyanin and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652976A true CN103652976A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310582800.4A Pending CN103652976A (en) | 2013-11-20 | 2013-11-20 | Mutton kebabs containing anthocyanin and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652976A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749783A (en) * | 2014-01-14 | 2014-04-30 | 廖宣植 | Hibiscus golden camellia tea |
| CN104222419A (en) * | 2014-08-22 | 2014-12-24 | 青阳县新泰中药材有限公司 | Lotus leaf tea and preparation method thereof |
| CN104432133A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Instant lamb with sesame fragrance 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 |
| CN104489718A (en) * | 2014-11-29 | 2015-04-08 | 张旭 | Health mutton |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055468A (en) * | 1990-04-13 | 1991-10-23 | 王瑞军 | The method for production of dried mutton |
| CN1108900A (en) * | 1994-03-25 | 1995-09-27 | 王铁 | Preparation of lamb strings |
| 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 CN201310582800.4A patent/CN103652976A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055468A (en) * | 1990-04-13 | 1991-10-23 | 王瑞军 | The method for production of dried mutton |
| CN1108900A (en) * | 1994-03-25 | 1995-09-27 | 王铁 | Preparation of lamb strings |
| 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 (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749783A (en) * | 2014-01-14 | 2014-04-30 | 廖宣植 | Hibiscus golden camellia tea |
| CN104222419A (en) * | 2014-08-22 | 2014-12-24 | 青阳县新泰中药材有限公司 | Lotus leaf tea and preparation method thereof |
| CN104432133A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Instant lamb with sesame fragrance 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 |
| CN104489718A (en) * | 2014-11-29 | 2015-04-08 | 张旭 | Health mutton |
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Application publication date: 20140326 |