CN104366522A - Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof - Google Patents
Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof Download PDFInfo
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- CN104366522A CN104366522A CN201410578276.8A CN201410578276A CN104366522A CN 104366522 A CN104366522 A CN 104366522A CN 201410578276 A CN201410578276 A CN 201410578276A CN 104366522 A CN104366522 A CN 104366522A
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- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 22
- 210000000952 Spleen Anatomy 0.000 claims abstract description 12
- 230000014860 sensory perception of taste Effects 0.000 claims abstract description 12
- 230000035917 taste Effects 0.000 claims abstract description 12
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims abstract description 9
- 240000004073 Brassica oleracea var. viridis Species 0.000 claims abstract description 9
- 244000143231 Scirpus validus Species 0.000 claims abstract description 9
- 235000008573 Scirpus validus Nutrition 0.000 claims abstract description 9
- 235000013087 Plumeria rubra Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000283074 Equus asinus Species 0.000 claims description 9
- 241000287127 Passeridae Species 0.000 claims description 9
- 241000522190 Desmodium Species 0.000 claims description 7
- 240000002110 Plumeria obtusa Species 0.000 claims description 7
- 240000001992 Angelica archangelica Species 0.000 claims description 6
- 240000005589 Calophyllum inophyllum Species 0.000 claims description 6
- 235000009590 Calophyllum inophyllum Nutrition 0.000 claims description 6
- 240000000239 Camellia sinensis Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 241000270722 Crocodylidae Species 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 6
- 240000003594 Eclipta prostrata Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 240000003613 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 240000003915 Lophatherum gracile Species 0.000 claims description 6
- 210000004080 Milk Anatomy 0.000 claims description 6
- 240000001659 Oldenlandia diffusa Species 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 240000004678 Panax pseudoginseng Species 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 240000001816 Prunella vulgaris Species 0.000 claims description 6
- 235000002098 Puffbohne Nutrition 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 6
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 6
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive Effects 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000003026 cod liver oil Substances 0.000 claims description 6
- 235000012716 cod liver oil Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000005035 ginseng Nutrition 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000008113 selfheal Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 240000003917 Bambusa tulda Species 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000000218 Cannabis sativa Species 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive Effects 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000025627 positive regulation of urine volume Effects 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 229940010454 Licorice Drugs 0.000 abstract 1
- 241001571764 Lysimachia christinae Species 0.000 abstract 1
- 208000002193 Pain Diseases 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 240000000129 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000007515 Plumeria rubra Species 0.000 abstract 1
- 206010072736 Rheumatic disease Diseases 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 abstract 1
- 235000014063 licorice root Nutrition 0.000 abstract 1
- 230000036407 pain Effects 0.000 abstract 1
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 230000000552 rheumatic Effects 0.000 abstract 1
- 230000002588 toxic Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik. The spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of mutton, 2-3 parts of anise, 3-4 parts of pepper, 5-6 parts of Chinese Angelica powder, 6-7 parts of collard, 7-8 parts of Scirpus tabernaemontani, 8-9 parts of powdered milk and 3-4 parts of oleum morrhuae. The added licorice has the efficacies on invigorating spleen and replenishing qi and clearing away heat and toxic materials; Lysimachia christinae Hance is also added and has the efficacies on reducing fever, causing diuresis and relieving rheumatic pains; and auxiliary materials with specific taste such as collard, Scirpus tabernaemontani and Plumeria rubra are added, so that the mutton shashlik has good mouthfeel and is suitable for people of all ages.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of mutton cubes roasted on a skewer, particularly relate to one and to invigorate the spleen and benefit qi Radix Glycyrrhizae taste mutton cubes roasted on a skewer and preparation method thereof.
Background technology
At present, mutton is a kind of food often appeared at during people live on dining table, because its nutrition is delicious, tasty, along with the progressively raising of people's living standard, operating frequency is accelerated, how mutton is made a kind of safety, health, easy-to-use, processing mode is many, the instant food that mouthfeel is good becomes a difficult problem, and traditional mutton taste is single, and how not there is health care, can not be satisfied with consumer demand.
Summary of the invention
The object of this invention is to provide one to invigorate the spleen and benefit qi Radix Glycyrrhizae taste mutton cubes roasted on a skewer and preparation method thereof, the present invention has and invigorates the spleen and benefits qi, and gas is aromatic strongly fragrant, the feature that mouthfeel is good.
The technical solution adopted in the present invention is:
One is invigorated the spleen and benefited qi Radix Glycyrrhizae taste mutton cubes roasted on a skewer, it is characterized in that being made up of following raw material:
Mutton 500-550, anistree 2-3, Chinese prickly ash 3-4, angelica powder 5-6, collard 6-7, Scirpus tabernaemontani 7-8, milk powder 8-9, cod-liver oil 3-4, lophatherum gracile 1-5, desmodium 2-4, Radix Glycyrrhizae 10-15, selfheal 2-3, shrimp sauce 4-6, frangipanis 3-4, FLOS CHRYSANTHEMI ALBA from Haizhou of China 2-3, honeysuckle 4-5, celestial careless 1-3, black tea 4-6, crocodile meat 3-5, oldenlandia diffusa 2-3, Sculellaria barbata 4-5, nourishing additive agent 60-65;
Described nutritional agents is made up of following raw materials in part by weight: donkey meat 20-30, ginseng 1.1-1.2, brown sugar 10-15, cape jasmine 0.5-0.6, white bur 2-3, Calophyllum Inophyllum L 4-5, eel rotten 10-15, black glutinous rice 7-8, Herba Elsholtziae communis 0.7-0.9, sweet potato mash 8-9, adhesive rehmannia flower 2-3, yellow pimento 14-15, dark-plum juice 18-20, broad bean soup 7-9, eclipta 14-15, sparrow meat 33-34, Radix Angelicae Sinensis leaf 1-3;
Preparation method: ginseng, cape jasmine, Herba Elsholtziae communis, adhesive rehmannia flower, eclipta, Radix Angelicae Sinensis leaf are added 5-6 times of water by (1), decoct 30-35 minute, filter cleaner, obtain liquid, donkey meat, eel gruel, sparrow meat are put into the liquid immersion 1-2 hour, takes out and be placed on oven for baking, by white bur, Calophyllum Inophyllum L mixing, be sprayed at after squeezing the juice on the donkey meat of baking, eel gruel, sparrow meat, take out oven dry after baking and be ground into powder;
(2) by black glutinous rice, sweet potato mash, to put into broad bean soup well-done for the mixing of yellow pimento, take out and be pounded mud, put into brown sugar, dark-plum juice is mixed together evenly, freeze drying, grinds, mixes with the middle gained material of step (1) and other surplus stocks, to obtain final product.
The preparation method of described Radix Glycyrrhizae taste mutton cubes roasted on a skewer of invigorating the spleen and benefiting qi, is characterized in that comprising the following steps:
(1) lophatherum gracile, desmodium, Radix Glycyrrhizae, selfheal, celestial grass, oldenlandia diffusa, Sculellaria barbata are added 5-6 times of water, decoct 40-45 minute, filter cleaner, obtains liquid, liquid is put in steamer, again mutton is put in the steaming plate of steamer, boiling 50-60 minute, takes out mutton, be cut into block, be mixed together with anise, Chinese prickly ash, angelica powder, milk powder, cod-liver oil, FLOS CHRYSANTHEMI ALBA from Haizhou of China again and add suitable quantity of water and decoct to mutton ripe, take out and be cut into block, dry for subsequent use;
(2) collard 6-7, Scirpus tabernaemontani, frangipanis big fire are fried fragrant, dry grinds; Decoct to ripe rotten together with crocodile meat is added water with black tea, shrimp sauce, take out oven dry and be ground into powder;
(3) step (1) gained mutton chop is mixed with gained powder in step (2) and other surplus stocks, then with bamboo let, mutton chop is conspired to create string, be put on charcoal stove and bake, to obtain final product.
Beneficial effect of the present invention is:
The present invention with the addition of the abundant auxiliary material of multiple rare Chinese medicine and multiple nutrients in traditional mutton kind, wherein, the Radix Glycyrrhizae of adding has invigorates the spleen and benefits qi, clearing heat and detoxicating effect, meanwhile, also added desmodium, it has effect of reducing fever and causing diuresis, wind-expelling pain-stopping, and with the addition of the auxiliary material of the special tastes such as collard, Scirpus tabernaemontani, frangipanis, make the mouthfeel of mutton cubes roasted on a skewer better, all-ages.
Detailed description of the invention
One is invigorated the spleen and benefited qi Radix Glycyrrhizae taste mutton cubes roasted on a skewer, it is characterized in that being made up of following raw material:
Mutton 500-550, anistree 2-3, Chinese prickly ash 3-4, angelica powder 5-6, collard 6-7, Scirpus tabernaemontani 7-8, milk powder 8-9, cod-liver oil 3-4, lophatherum gracile 1-5, desmodium 2-4, Radix Glycyrrhizae 10-15, selfheal 2-3, shrimp sauce 4-6, frangipanis 3-4, FLOS CHRYSANTHEMI ALBA from Haizhou of China 2-3, honeysuckle 4-5, celestial careless 1-3, black tea 4-6, crocodile meat 3-5, oldenlandia diffusa 2-3, Sculellaria barbata 4-5, nourishing additive agent 60-65;
Described nutritional agents is made up of following raw materials in part by weight: donkey meat 20-30, ginseng 1.1-1.2, brown sugar 10-15, cape jasmine 0.5-0.6, white bur 2-3, Calophyllum Inophyllum L 4-5, eel rotten 10-15, black glutinous rice 7-8, Herba Elsholtziae communis 0.7-0.9, sweet potato mash 8-9, adhesive rehmannia flower 2-3, yellow pimento 14-15, dark-plum juice 18-20, broad bean soup 7-9, eclipta 14-15, sparrow meat 33-34, Radix Angelicae Sinensis leaf 1-3;
Preparation method: ginseng, cape jasmine, Herba Elsholtziae communis, adhesive rehmannia flower, eclipta, Radix Angelicae Sinensis leaf are added 5-6 times of water by (1), decoct 30-35 minute, filter cleaner, obtain liquid, donkey meat, eel gruel, sparrow meat are put into the liquid immersion 1-2 hour, takes out and be placed on oven for baking, by white bur, Calophyllum Inophyllum L mixing, be sprayed at after squeezing the juice on the donkey meat of baking, eel gruel, sparrow meat, take out oven dry after baking and be ground into powder;
(2) by black glutinous rice, sweet potato mash, to put into broad bean soup well-done for the mixing of yellow pimento, take out and be pounded mud, put into brown sugar, dark-plum juice is mixed together evenly, freeze drying, grinds, mixes with the middle gained material of step (1) and other surplus stocks, to obtain final product.
The preparation method of described Radix Glycyrrhizae taste mutton cubes roasted on a skewer of invigorating the spleen and benefiting qi, is characterized in that comprising the following steps:
(1) lophatherum gracile, desmodium, Radix Glycyrrhizae, selfheal, celestial grass, oldenlandia diffusa, Sculellaria barbata are added 5-6 times of water, decoct 40-45 minute, filter cleaner, obtains liquid, liquid is put in steamer, again mutton is put in the steaming plate of steamer, boiling 50-60 minute, takes out mutton, be cut into block, be mixed together with anise, Chinese prickly ash, angelica powder, milk powder, cod-liver oil, FLOS CHRYSANTHEMI ALBA from Haizhou of China again and add suitable quantity of water and decoct to mutton ripe, take out and be cut into block, dry for subsequent use;
(2) collard 6-7, Scirpus tabernaemontani, frangipanis big fire are fried fragrant, dry grinds; Decoct to ripe rotten together with crocodile meat is added water with black tea, shrimp sauce, take out oven dry and be ground into powder;
(3) step (1) gained mutton chop is mixed with gained powder in step (2) and other surplus stocks, then with bamboo let, mutton chop is conspired to create string, be put on charcoal stove and bake, to obtain final product.
Claims (2)
1. to invigorate the spleen and benefit qi a Radix Glycyrrhizae taste mutton cubes roasted on a skewer, it is characterized in that being made up of following raw material:
Mutton 500-550, anistree 2-3, Chinese prickly ash 3-4, angelica powder 5-6, collard 6-7, Scirpus tabernaemontani 7-8, milk powder 8-9, cod-liver oil 3-4, lophatherum gracile 1-5, desmodium 2-4, Radix Glycyrrhizae 10-15, selfheal 2-3, shrimp sauce 4-6, frangipanis 3-4, FLOS CHRYSANTHEMI ALBA from Haizhou of China 2-3, honeysuckle 4-5, celestial careless 1-3, black tea 4-6, crocodile meat 3-5, oldenlandia diffusa 2-3, Sculellaria barbata 4-5, nourishing additive agent 60-65;
Described nutritional agents is made up of following raw materials in part by weight: donkey meat 20-30, ginseng 1.1-1.2, brown sugar 10-15, cape jasmine 0.5-0.6, white bur 2-3, Calophyllum Inophyllum L 4-5, eel rotten 10-15, black glutinous rice 7-8, Herba Elsholtziae communis 0.7-0.9, sweet potato mash 8-9, adhesive rehmannia flower 2-3, yellow pimento 14-15, dark-plum juice 18-20, broad bean soup 7-9, eclipta 14-15, sparrow meat 33-34, Radix Angelicae Sinensis leaf 1-3;
Preparation method: ginseng, cape jasmine, Herba Elsholtziae communis, adhesive rehmannia flower, eclipta, Radix Angelicae Sinensis leaf are added 5-6 times of water by (1), decoct 30-35 minute, filter cleaner, obtain liquid, donkey meat, eel gruel, sparrow meat are put into the liquid immersion 1-2 hour, takes out and be placed on oven for baking, by white bur, Calophyllum Inophyllum L mixing, be sprayed at after squeezing the juice on the donkey meat of baking, eel gruel, sparrow meat, take out oven dry after baking and be ground into powder;
(2) by black glutinous rice, sweet potato mash, to put into broad bean soup well-done for the mixing of yellow pimento, take out and be pounded mud, put into brown sugar, dark-plum juice is mixed together evenly, freeze drying, grinds, mixes with the middle gained material of step (1) and other surplus stocks, to obtain final product.
2. invigorate the spleen and benefit qi the preparation method of Radix Glycyrrhizae taste mutton cubes roasted on a skewer according to claim 1, it is characterized in that comprising the following steps:
(1) lophatherum gracile, desmodium, Radix Glycyrrhizae, selfheal, celestial grass, oldenlandia diffusa, Sculellaria barbata are added 5-6 times of water, decoct 40-45 minute, filter cleaner, obtains liquid, liquid is put in steamer, again mutton is put in the steaming plate of steamer, boiling 50-60 minute, takes out mutton, be cut into block, be mixed together with anise, Chinese prickly ash, angelica powder, milk powder, cod-liver oil, FLOS CHRYSANTHEMI ALBA from Haizhou of China again and add suitable quantity of water and decoct to mutton ripe, take out and be cut into block, dry for subsequent use;
(2) collard 6-7, Scirpus tabernaemontani, frangipanis big fire are fried fragrant, dry grinds; Decoct to ripe rotten together with crocodile meat is added water with black tea, shrimp sauce, take out oven dry and be ground into powder;
(3) step (1) gained mutton chop is mixed with gained powder in step (2) and other surplus stocks, then with bamboo let, mutton chop is conspired to create string, be put on charcoal stove and bake, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410578276.8A CN104366522A (en) | 2014-10-27 | 2014-10-27 | Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410578276.8A CN104366522A (en) | 2014-10-27 | 2014-10-27 | Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof |
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| CN104366522A true CN104366522A (en) | 2015-02-25 |
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| CN201410578276.8A Pending CN104366522A (en) | 2014-10-27 | 2014-10-27 | Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124621A (en) * | 2015-07-29 | 2015-12-09 | 庞锦霞 | Food helpful for nourishing yin and invigorating kidney and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652975A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mutton shashlik with tea fragrance and preparation method thereof |
| CN103652968A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spicy floured mutton kebabs and preparation method thereof |
| CN103652961A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Healthcare mutton shashlik and preparation method thereof |
| CN103652980A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fruit and vegetable mutton shashlik and preparation method thereof |
-
2014
- 2014-10-27 CN CN201410578276.8A patent/CN104366522A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652975A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mutton shashlik with tea fragrance and preparation method thereof |
| CN103652968A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spicy floured mutton kebabs and preparation method thereof |
| CN103652961A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Healthcare mutton shashlik and preparation method thereof |
| CN103652980A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fruit and vegetable mutton shashlik and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124621A (en) * | 2015-07-29 | 2015-12-09 | 庞锦霞 | Food helpful for nourishing yin and invigorating kidney and preparation method thereof |
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