CN103652980A - Fruit and vegetable mutton shashlik and preparation method thereof - Google Patents
Fruit and vegetable mutton shashlik and preparation method thereof Download PDFInfo
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- CN103652980A CN103652980A CN201310583025.4A CN201310583025A CN103652980A CN 103652980 A CN103652980 A CN 103652980A CN 201310583025 A CN201310583025 A CN 201310583025A CN 103652980 A CN103652980 A CN 103652980A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 7
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 7
- 241000735527 Eupatorium Species 0.000 claims abstract description 7
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract description 7
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- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 241001501280 Porana Species 0.000 claims abstract description 7
- 240000009022 Smilax rotundifolia Species 0.000 claims abstract description 7
- 235000003205 Smilax rotundifolia Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 229940010454 licorice Drugs 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 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
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- 241001072280 Averrhoa Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 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
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 244000005687 Poranopsis paniculata Species 0.000 claims description 6
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- 235000015097 nutrients Nutrition 0.000 abstract 2
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- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 241001080798 Polygala tenuifolia Species 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
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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
- 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
Abstract
The invention discloses a fruit and vegetable mutton shashlik and a preparation method thereof. The fruit and vegetable mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 150-160 parts of mutton, 1-2 parts of polygala tenuifolia, 1.2-1.4 parts of Japanese eupatorium herb root, 2-2.2 parts of ginseng flower, 1.5-1.8 parts of short greenbrier roots, 2-2.5 parts of porana flowers, 1-1.5 parts of licorice section, 2-3 parts of Chicken straws, 5-7 parts of shaddock peel, 1-2 parts of egg white, 10-11 parts of dasheen, 5-6 parts of sweet potatoes, 4-5 parts of kiwi fruits, 3-4 parts of herba portulacae, 1-2 parts of olive oil and 3-4 parts of nutrient additives. The fruit and vegetable mutton shashlik is simple in processing technology, and easy to achieve large-scale production. The processed product is beautiful and tempting in color and luster, and overflowing in fragrance. The fruit and vegetable mutton shashlik is reasonable and scientific in formula, and a mutton shashlik product with balanced nutrient and unique flavor is provided to consumers. In addition, the fruit and vegetable mutton shashlik has a healthcare function, and has the effects of soothing the nerves and promoting intelligence, clearing heat and promoting dieresis, tonifying qi and building a body, delaying senescence and tonifying the spleen, and reinforcing the stomach and regulating the middle warmer 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 fruits and vegetables 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 fruits and vegetables 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 fruits and vegetables mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 150-160, polygala root 1-2, japanese eupatorium herb or root 1.2-1.4, flower of Panax ginseng 2-2.2, short greenbrier root 1.5-1.8, snowcreeper porana herb 2-2.5, licorice section 1-1.5, Herba Chrysopogonis Aciculati 2-3, pomelo peel 5-7, egg 1-2, taro 10-11, Ipomoea batatas 5-6, Kiwi berry 4-5, purslane 3-4, olive oil 1-2, nourishing additive agent 3-4;
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 fruits and vegetables mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) salt solution that mutton is placed in to 1-2% soaked after 2-3 hour to be pulled out, is cut into small pieces;
(2) polygala root, japanese eupatorium herb or root, flower of Panax ginseng, short greenbrier root, snowcreeper porana herb, licorice section, Herba Chrysopogonis Aciculati are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(3) get Kiwi berry pulp, stripping and slicing, adds extract with pomelo peel, purslane and mixes making beating, filter cleaner, the spray-dried fruits and vegetables powder of making of gained filtrate;
(4) by the peeling of taro, Ipomoea batatas, send in steamer discharging after big fire steams 13-15 minute, smash into mud shape, add egg to mix thoroughly, pulverize after freeze drying, mixes and sends in pot with step (3) gained material, leftover materials, little fire is fried fragrant, obtains nutritious flavouring powder;
(5) mutton piece is sent into tumbler, add nutritious flavouring powder tumbling discharging after 40-50 minute simultaneously, wear label, send into frying 8-10 minute in oil cauldron, obtain.
Beneficial effect of the present invention is:
Processing technology of the present invention is simple; easily accomplish scale production; the product color processing is attractive in appearance tempting; suffus an exquisite fragrance all around; and the present invention's reasonable science of filling a prescription, for consumer provides a kind of skewer product of balanced in nutrition, unique flavor, in addition; the present invention has health care, often ediblely have that the intelligence development of calming the nerves, clearing heat and promoting diuresis, tonifying Qi are kept fit, delayed senility, invigorating spleen and reinforcing stomach and in effect.
The specific embodiment
A fruits and vegetables mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 150, polygala root 2, japanese eupatorium herb or root 1.4, flower of Panax ginseng 2.2, short greenbrier root 1.8, snowcreeper porana herb 2.5, licorice section 1, Herba Chrysopogonis Aciculati 3, pomelo peel 7, egg 2, taro 11, Ipomoea batatas 6, Kiwi berry 5, purslane 4, olive oil 1, nourishing additive agent 4;
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 fruits and vegetables mutton cubes roasted on a skewer, comprises the following steps:
(1) salt solution that mutton is placed in to 1-2% soaked after 2-3 hour to be pulled out, is cut into small pieces;
(2) polygala root, japanese eupatorium herb or root, flower of Panax ginseng, short greenbrier root, snowcreeper porana herb, licorice section, Herba Chrysopogonis Aciculati are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(3) get Kiwi berry pulp, stripping and slicing, adds extract with pomelo peel, purslane and mixes making beating, filter cleaner, the spray-dried fruits and vegetables powder of making of gained filtrate;
(4) by the peeling of taro, Ipomoea batatas, send in steamer discharging after big fire steams 13-15 minute, smash into mud shape, add egg to mix thoroughly, pulverize after freeze drying, mixes and sends in pot with step (3) gained material, leftover materials, little fire is fried fragrant, obtains nutritious flavouring powder;
(5) mutton piece is sent into tumbler, add nutritious flavouring powder tumbling discharging after 40-50 minute simultaneously, wear label, send into frying 8-10 minute in oil cauldron, obtain.
Claims (2)
1. a fruits and vegetables mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 150-160, polygala root 1-2, japanese eupatorium herb or root 1.2-1.4, flower of Panax ginseng 2-2.2, short greenbrier root 1.5-1.8, snowcreeper porana herb 2-2.5, licorice section 1-1.5, Herba Chrysopogonis Aciculati 2-3, pomelo peel 5-7, egg 1-2, taro 10-11, Ipomoea batatas 5-6, Kiwi berry 4-5, purslane 3-4, olive oil 1-2, nourishing additive agent 3-4;
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 fruits and vegetables mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1) salt solution that mutton is placed in to 1-2% soaked after 2-3 hour to be pulled out, is cut into small pieces;
(2) polygala root, japanese eupatorium herb or root, flower of Panax ginseng, short greenbrier root, snowcreeper porana herb, licorice section, Herba Chrysopogonis Aciculati are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(3) get Kiwi berry pulp, stripping and slicing, adds extract with pomelo peel, purslane and mixes making beating, filter cleaner, the spray-dried fruits and vegetables powder of making of gained filtrate;
(4) by the peeling of taro, Ipomoea batatas, send in steamer discharging after big fire steams 13-15 minute, smash into mud shape, add egg to mix thoroughly, pulverize after freeze drying, mixes and sends in pot with step (3) gained material, leftover materials, little fire is fried fragrant, obtains nutritious flavouring powder;
(5) mutton piece is sent into tumbler, add nutritious flavouring powder tumbling discharging after 40-50 minute simultaneously, wear label, send into frying 8-10 minute in oil cauldron, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310583025.4A CN103652980A (en) | 2013-11-20 | 2013-11-20 | Fruit and vegetable mutton shashlik and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310583025.4A CN103652980A (en) | 2013-11-20 | 2013-11-20 | Fruit and vegetable mutton shashlik and preparation method thereof |
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| CN103652980A true CN103652980A (en) | 2014-03-26 |
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| CN201310583025.4A Pending CN103652980A (en) | 2013-11-20 | 2013-11-20 | Fruit and vegetable mutton shashlik and preparation method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026598A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Vegetable rabbit meat slice and preparing method of vegetable rabbit meat slice |
| CN104026565A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Burnt and refreshing seaweed roll and preparing method of burnt and refreshing seaweed roll |
| CN104171989A (en) * | 2014-06-30 | 2014-12-03 | 杨溢 | Production method of pomelo peel stuffed with meat filling |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| CN104432135A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Instant mutton with nutrients and fragrance of cherries and preparation method for instant mutton with nutrients and fragrance of cherries |
| CN104432134A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Licorice sweet and nutrient instant mutton and preparation method thereof |
| CN104522722A (en) * | 2014-12-02 | 2015-04-22 | 芜湖宏洋食品有限公司 | Stomach warming and vomiting relieving type mutton shashlik with taste of bean curd with odor and preparation method of mutton shashlik |
| CN104522689A (en) * | 2014-12-02 | 2015-04-22 | 芜湖宏洋食品有限公司 | Immunity improving type onion-flavored mutton shashlik and preparation method thereof |
| CN106889468A (en) * | 2015-12-18 | 2017-06-27 | 任毅 | Mutton cubes roasted on a skewer and preparation method thereof |
| CN112273590A (en) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | Roasting method for softening mutton crisps |
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| CN104522689A (en) * | 2014-12-02 | 2015-04-22 | 芜湖宏洋食品有限公司 | Immunity improving type onion-flavored mutton shashlik and preparation method thereof |
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