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 PDF

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Publication number
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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China
Prior art keywords
mutton
parts
meat
spleen
powder
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Pending
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CN201410578276.8A
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Chinese (zh)
Inventor
傅如军
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SUZHOU CITY YONGQIAO DISTRICT YONGXING FOOD FACTORY
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SUZHOU CITY YONGQIAO DISTRICT YONGXING FOOD FACTORY
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Priority to CN201410578276.8A priority Critical patent/CN104366522A/en
Publication of CN104366522A publication Critical patent/CN104366522A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

To invigorate the spleen and benefit qi Radix Glycyrrhizae taste mutton cubes roasted on a skewer and preparation method thereof
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.
CN201410578276.8A 2014-10-27 2014-10-27 Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof Pending CN104366522A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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

Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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Application publication date: 20150225

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