CN103766928A - Vinasse lamb shashlik and preparation method thereof - Google Patents
Vinasse lamb shashlik and preparation method thereof Download PDFInfo
- Publication number
- CN103766928A CN103766928A CN201310582770.7A CN201310582770A CN103766928A CN 103766928 A CN103766928 A CN 103766928A CN 201310582770 A CN201310582770 A CN 201310582770A CN 103766928 A CN103766928 A CN 103766928A
- Authority
- CN
- China
- Prior art keywords
- parts
- vinasse
- leaf
- mutton
- minute
- 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
- 235000019687 Lamb Nutrition 0.000 title abstract 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 229920001817 Agar Polymers 0.000 claims abstract description 10
- 239000008272 agar Substances 0.000 claims abstract description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 239000010649 ginger oil Substances 0.000 claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 9
- 241001672694 Citrus reticulata 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
- 241000233855 Orchidaceae Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229940109850 royal jelly Drugs 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 240000001592 Amaranthus caudatus Species 0.000 claims description 6
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 6
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 240000003690 Callicarpa japonica Species 0.000 claims description 6
- 235000017595 Callicarpa japonica Nutrition 0.000 claims description 6
- 235000008671 Calycanthus floridus Nutrition 0.000 claims description 6
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 6
- 244000148992 Lindera benzoin Species 0.000 claims description 6
- 235000004520 Lindera benzoin Nutrition 0.000 claims description 6
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 244000290970 Tetrapanax papyrifer Species 0.000 claims description 6
- 244000248021 Vitex negundo Species 0.000 claims description 6
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims description 6
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims description 6
- 241000963384 Zingiber mioga Species 0.000 claims description 6
- 235000012735 amaranth Nutrition 0.000 claims description 6
- 239000004178 amaranth Substances 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000014956 negundo chastetree Nutrition 0.000 claims description 6
- 239000002674 ointment Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000585749 Achnatherum splendens Species 0.000 abstract 1
- 240000000031 Achyranthes bidentata Species 0.000 abstract 1
- 241000759866 Helwingia japonica Species 0.000 abstract 1
- 244000302512 Momordica charantia Species 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 244000178289 Verbascum thapsus Species 0.000 abstract 1
- 235000010599 Verbascum thapsus Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 208000004880 Polyuria Diseases 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
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- 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 provides a vinasse lamb shashlik and a preparation method thereof. The vinasse lamb shashlik is prepared from the following raw materials in parts by weight: 110-120 parts of mutton, 2-2.5 parts of achyranthes bidentata, 1.8-2 parts of south cortex periplocae, 3-4 parts of mandarin leaf, 1-1.5 parts of achnatherum splendens flower, 2-2.3 parts of orchid leaf, 2.5-2.8 parts of gorgon fruit, 1-2 parts of helwingia japonica, 1.8-2.3 parts of radix linderae leaf, 1-2 parts of all-grass of twocolor velvetplant, 4-5 parts of royal jelly, 0.1-0.2 part of ginger oil, 5-6 parts of glutinous rice flour, 10-11 parts of vinasse, 2-3 parts of milk, 40-45 parts of bitter melon juice, 0.4-0.5 part of agar, 4-5 parts of grape wine, and 3-4 parts of a nutrition additive. According to the invention, the vinasse and the grape wine are added, so that the vinasse lamb shashlik has strong vinous flavor, the strong vinous flavor is permeated in mutton, and the vinasse lamb shashlik is delicious and leads a person to endless aftertastes after being eaten; the ginger oil is added, so that the vinasse lamb shashlik is fragrant; moreover, multiple Chinese herbal medicines are added, so that the vinasse lamb shashlik has the efficacy of eliminating dampness, inducing dieresis, clearing heat and detoxifying, strengthening tendons and bones, replenishing blood and activating blood, maintaining beauty and keeping young, soothing liver and harmonizing stomach, and invigorating spleen-stomach and replenishing qi.
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 vinasse 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 to be mainly equipped with condiment with mutton 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 vinasse 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 kind of vinasse mutton cubes roasted on a skewer, is characterized in that being made up of the raw material of following weight portion:
Mutton 110-120, radix achyranthis bidentatae 2-2.5, CORTEX ACANTHOPANACIS 1.8-2, mandarin orange leaf 3-4, precarious showy flowers of herbaceous plants 1-1.5, orchid leaf 2-2.3, Gorgon fruit 2.5-2.8, blue or green stem pith of the rice-paper plant 1-2, combined spicebush leaf 1.8-2.3, kwan-yin amaranth 1-2, royal jelly 4-5, ginger oil 0.1-0.2, glutinous rice flour 5-6, vinasse 10-11, milk 2-3, Bitter Melon Juice 40-45, agar 0.4-0.5, grape wine 4-5, nourishing additive agent 3-4;
Described nourishing additive agent is made up of the raw material of following weight portion: duck blood 40-45, negundo chastetree root 1-1.2, mountain crow pearl leaf 0.8-1, Fruit of Mioga Ginger 1.3-1.5, bodinier beautyberry seed 0.5-0.8, common adenostema herb 0.4-0.5, bamboo salt 3-3.5, yellow rice wine 3-4;
Preparation method is: negundo chastetree root, mountain crow pearl leaf, Fruit of Mioga Ginger, bodinier beautyberry seed, common adenostema herb are added 4-5 water slow fire boiling 30-35 minute doubly by (1), adds bamboo salt, yellow rice wine after filter cleaner in gained filtrate, stirs;
(2) dry in the air after cool and pour duck blood into until step (1) gained material, discharging after sending into steamer big fire after solidifying and steaming 5-8 minute, then through freeze drying pulverize, to obtain final product.
The preparation method of described vinasse mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) radix achyranthis bidentatae, CORTEX ACANTHOPANACIS, mandarin orange leaf, the precarious showy flowers of herbaceous plants, orchid leaf, Gorgon fruit, the blue or green stem pith of the rice-paper plant, combined spicebush leaf, kwan-yin amaranth are added to 5-6 times of water slow fire boiling 40-50 minute, filter cleaner adds royal jelly, ginger oil in gained extract, little fire heating, be boiled into medicinal extract shape, obtain traditional Chinese medicinal ointment;
(2) traditional Chinese medicinal ointment in mutton surface brush, discharging after sending into steam box steam 14-16 minute at 100 ℃, wears label after stripping and slicing;
(3) vinasse and milk are mixed into pot, little fire heating, fries when dry to the bottom of a pan and takes the dish out of the pot, and mixes that to send into colloid mill grinding homogeneous with Bitter Melon Juice;
(4) agar and grape wine are mixed into pot, big fire heating is stirred to agar melts, and then adds step (3) gained material and leftover materials, and little fire is endured to thickness, obtains vinasse sauce;
(5) vinasse sauce in step (2) gained material surface brush, sends into baking box baking 10-15 minute, to obtain final product.
Beneficial effect of the present invention is:
Vinasse, grape wine that the present invention adds are that the present invention has incorporated strong aroma, taste is deep into mutton inside, after entrance lingering fragrance continuous, enjoy endless aftertastes, and being the present invention, ginger oil increases fragrance, simultaneously, the present invention has added multiple Chinese herbal medicine, there is clearing damp diuresis, clearing heat and detoxicating, strengthening the muscles and bones, enrich blood invigorate blood circulation, effect of beautifying face and moistering lotion, soothing liver and harmonizing stomach, tonifying middle-Jiao and Qi.
The specific embodiment
A kind of vinasse mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 110, radix achyranthis bidentatae 2.5, CORTEX ACANTHOPANACIS 1.8, mandarin orange leaf 4, the precarious showy flowers of herbaceous plants 1.5, orchid leaf 2.3, Gorgon fruit 2.8, the blue or green stem pith of the rice-paper plant 2, combined spicebush leaf 2.3, kwan-yin amaranth 2, royal jelly 5, ginger oil 0.2, glutinous rice flour 6, vinasse 10, milk 3, Bitter Melon Juice 45, agar 0.5, grape wine 5, nourishing additive agent 4;
Described nourishing additive agent by following weight portion (kilogram) raw material make: duck blood 40, negundo chastetree root 1.2, mountain crow pearl leaf 0.8, Fruit of Mioga Ginger 1.5, bodinier beautyberry seed 0.8, common adenostema herb 0.5, bamboo salt 3.5, yellow rice wine 4;
Preparation method is: negundo chastetree root, mountain crow pearl leaf, Fruit of Mioga Ginger, bodinier beautyberry seed, common adenostema herb are added 4-5 water slow fire boiling 30-35 minute doubly by (1), adds bamboo salt, yellow rice wine after filter cleaner in gained filtrate, stirs;
(2) dry in the air after cool and pour duck blood into until step (1) gained material, discharging after sending into steamer big fire after solidifying and steaming 5-8 minute, then through freeze drying pulverize, to obtain final product.
The preparation method of described vinasse mutton cubes roasted on a skewer, comprises the following steps:
(1) radix achyranthis bidentatae, CORTEX ACANTHOPANACIS, mandarin orange leaf, the precarious showy flowers of herbaceous plants, orchid leaf, Gorgon fruit, the blue or green stem pith of the rice-paper plant, combined spicebush leaf, kwan-yin amaranth are added to 5-6 times of water slow fire boiling 40-50 minute, filter cleaner adds royal jelly, ginger oil in gained extract, little fire heating, be boiled into medicinal extract shape, obtain traditional Chinese medicinal ointment;
(2) traditional Chinese medicinal ointment in mutton surface brush, discharging after sending into steam box steam 14-16 minute at 100 ℃, wears label after stripping and slicing;
(3) vinasse and milk are mixed into pot, little fire heating, fries when dry to the bottom of a pan and takes the dish out of the pot, and mixes that to send into colloid mill grinding homogeneous with Bitter Melon Juice;
(4) agar and grape wine are mixed into pot, big fire heating is stirred to agar melts, and then adds step (3) gained material and leftover materials, and little fire is endured to thickness, obtains vinasse sauce;
(5) vinasse sauce in step (2) gained material surface brush, sends into baking box baking 10-15 minute, to obtain final product.
Claims (2)
1. a vinasse mutton cubes roasted on a skewer, is characterized in that being made up of the raw material of following weight portion:
Mutton 110-120, radix achyranthis bidentatae 2-2.5, CORTEX ACANTHOPANACIS 1.8-2, mandarin orange leaf 3-4, precarious showy flowers of herbaceous plants 1-1.5, orchid leaf 2-2.3, Gorgon fruit 2.5-2.8, blue or green stem pith of the rice-paper plant 1-2, combined spicebush leaf 1.8-2.3, kwan-yin amaranth 1-2, royal jelly 4-5, ginger oil 0.1-0.2, glutinous rice flour 5-6, vinasse 10-11, milk 2-3, Bitter Melon Juice 40-45, agar 0.4-0.5, grape wine 4-5, nourishing additive agent 3-4;
Described nourishing additive agent is made up of the raw material of following weight portion: duck blood 40-45, negundo chastetree root 1-1.2, mountain crow pearl leaf 0.8-1, Fruit of Mioga Ginger 1.3-1.5, bodinier beautyberry seed 0.5-0.8, common adenostema herb 0.4-0.5, bamboo salt 3-3.5, yellow rice wine 3-4;
Preparation method is: negundo chastetree root, mountain crow pearl leaf, Fruit of Mioga Ginger, bodinier beautyberry seed, common adenostema herb are added 4-5 water slow fire boiling 30-35 minute doubly by (1), adds bamboo salt, yellow rice wine after filter cleaner in gained filtrate, stirs;
(2) dry in the air after cool and pour duck blood into until step (1) gained material, discharging after sending into steamer big fire after solidifying and steaming 5-8 minute, then through freeze drying pulverize, to obtain final product.
2. the preparation method of vinasse mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1), radix achyranthis bidentatae, CORTEX ACANTHOPANACIS, mandarin orange leaf, the precarious showy flowers of herbaceous plants, orchid leaf, Gorgon fruit, the blue or green stem pith of the rice-paper plant, combined spicebush leaf, kwan-yin amaranth are added to 5-6 times of water slow fire boiling 40-50 minute, filter cleaner adds royal jelly, ginger oil in gained extract, little fire heating, be boiled into medicinal extract shape, obtain traditional Chinese medicinal ointment;
(2), in mutton surface brush traditional Chinese medicinal ointment, discharging after sending into steam box steam 14-16 minute at 100 ℃, wears label after stripping and slicing;
(3), vinasse and milk are mixed into pot, little fire heating, fries when dry to the bottom of a pan and takes the dish out of the pot, and mixes that to send into colloid mill grinding homogeneous with Bitter Melon Juice;
(4), agar and grape wine are mixed into pot, big fire heating is stirred to agar melts, and then adds step (3) gained material and leftover materials, and little fire is endured to thickness, obtains vinasse sauce;
(5), in step (2) gained material surface brush vinasse sauce, send into baking box baking 10-15 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582770.7A CN103766928A (en) | 2013-11-20 | 2013-11-20 | Vinasse lamb shashlik and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582770.7A CN103766928A (en) | 2013-11-20 | 2013-11-20 | Vinasse lamb shashlik and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766928A true CN103766928A (en) | 2014-05-07 |
Family
ID=50560051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310582770.7A Pending CN103766928A (en) | 2013-11-20 | 2013-11-20 | Vinasse lamb shashlik and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766928A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055136A (en) * | 2014-05-27 | 2014-09-24 | 陶玉 | Brown rice stillage salted duck and preparation method thereof |
| CN104432156A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Wormwood-flavour mutton shashlik and processing 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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606719A (en) * | 2009-07-20 | 2009-12-23 | 努拉·合德尔汗 | The preparation method of lactic acid meat |
| 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 |
| CN101999696A (en) * | 2010-09-07 | 2011-04-06 | 安徽立泰食品科技有限公司 | Recipe for preparing fresh tender and delicious shish kebab |
| 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 CN201310582770.7A patent/CN103766928A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606719A (en) * | 2009-07-20 | 2009-12-23 | 努拉·合德尔汗 | The preparation method of lactic acid meat |
| 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 |
| CN101999696A (en) * | 2010-09-07 | 2011-04-06 | 安徽立泰食品科技有限公司 | Recipe for preparing fresh tender and delicious shish kebab |
| 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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055136A (en) * | 2014-05-27 | 2014-09-24 | 陶玉 | Brown rice stillage salted duck and preparation method thereof |
| CN104432156A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Wormwood-flavour mutton shashlik and processing 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652973A (en) | Soybean sauce mutton shashlik and preparation method thereof | |
| CN103652980A (en) | Fruit and vegetable mutton shashlik and preparation method thereof | |
| CN103719974A (en) | Skin-nourishing pearl and flammulina velutipes beverage and preparation method thereof | |
| CN104222821A (en) | Freshwater mussel meat-lotus root seasoning for instant noodles | |
| CN103989144A (en) | Pork rib chilli sauce and preparation method thereof | |
| CN103652961A (en) | Healthcare mutton shashlik and preparation method thereof | |
| CN103564389A (en) | Sea cucumber cooking wine for enriching yin and nourishing kidney and preparation method thereof | |
| CN103932098A (en) | Trotter chips for beautifying and preparation method thereof | |
| CN103504259A (en) | Composite chilli powder and preparation method thereof | |
| CN104543138B (en) | The preparation method of the long-pending tea of relieving summer heat of a kind ofization | |
| CN103766928A (en) | Vinasse lamb shashlik 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 | |
| CN103652960A (en) | High-calcium mutton shashlik and preparation method thereof | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| CN103652957A (en) | Sweet mutton shashlik with plum blossom fragrance and preparation method thereof | |
| CN104068338A (en) | Candied kelp and purple rice cake and preparation method thereof | |
| CN104522823A (en) | Instant flavored beverage containing toonanin | |
| CN104489182A (en) | Selenium-enriched walnut tea bag and preparation method thereof | |
| CN103652966A (en) | Honeydew shish kebab and preparation method thereof | |
| CN104026615A (en) | Tea-flavor roast rabbit and preparation method thereof | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN105918555A (en) | Sweet-scented osmanthus and jasmine tea | |
| CN103652988A (en) | Mutton shashlik with highland barley tea taste and preparation method thereof | |
| CN103815304A (en) | Beef-flavored dried blueberries |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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: 20140507 |
|
| RJ01 | Rejection of invention patent application after publication |