CN104366524A - Qi and blood nourishing type celery flavor mutton shashlik and preparation method thereof - Google Patents

Qi and blood nourishing type celery flavor mutton shashlik and preparation method thereof Download PDF

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Publication number
CN104366524A
CN104366524A CN201410578483.3A CN201410578483A CN104366524A CN 104366524 A CN104366524 A CN 104366524A CN 201410578483 A CN201410578483 A CN 201410578483A CN 104366524 A CN104366524 A CN 104366524A
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China
Prior art keywords
parts
meat
mutton
juice
added
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Pending
Application number
CN201410578483.3A
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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 CN201410578483.3A priority Critical patent/CN104366524A/en
Publication of CN104366524A publication Critical patent/CN104366524A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • 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 qi and blood nourishing type celery flavor mutton shashlik. The qi and blood nourishing type celery flavor mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of mutton, 10-12 parts of konjac, 4-5 parts of black pepper powder, 2-4 parts of snail, 1-2 parts of freshwater mussel, 2-3 parts of cyclina sinensis, 1.2-1.5 parts of codonopsis pilosula, 4-7 parts of plum blossom, 9-10 parts of peacock meat, 1-2 parts of cornu cervi degelatinatum, 0.8-0.9 part of suberect spatholobus stem and 1.1-1.5 parts of common dayflower herb. According to the qi and blood nourishing type celery flavor mutton shashlik disclosed by the invention, added common dayflower herb has the effect of nourishing qi and blood, and meanwhile, codonopsis pilosula with the effect of treating fire excess from yin deficiency is also added; and moreover, auxiliary materials with unique tastes such as chloranthus tea, lawn pennywort herb, gynura bicolor, Chinese mallow, and konjac are added to ensure that the mutton shashlik is better in taste, and is suitable for both the young and the old.

Description

Invigorating QI and blood type celery 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 a kind of invigorating QI and blood type celery 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 a kind of invigorating QI and blood type celery taste mutton cubes roasted on a skewer and preparation method thereof, the present invention has invigorating QI and blood, nutritious, the feature of special taste.
The technical solution adopted in the present invention is:
A kind of invigorating QI and blood type celery taste mutton cubes roasted on a skewer, is characterized in that being made up of following raw material:
Mutton 500-550, konjaku 10-12, pepper powder 4-5, snail 2-4, freshwater mussel 1-2, ring clam 2-3, Radix Codonopsis 1.2-1.5, plum blossom 4-7, peacock meat 9-10, cornu cerve degelatinatum 1-2, reticulate millettia 0.8-0.9, dayflower 1.1-1.5, thick broad-bean sauce 10-12, cloves 2-3, rape seed oil 8-9, celery 12-13, caraway 15-16, chloranthus tea 18-20, pennywort 20-21, gynura bicolor 10-13, Chinese mallow 20-22, 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 invigorating QI and blood type celery taste mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) cornu cerve degelatinatum, reticulate millettia, dayflower, Radix Codonopsis, cloves are added 10-12 times of water, decoct 40-45 minute, filter cleaner, obtain liquid, mutton is put in liquid and soaks 45-48 hour, take out after being exposed to the sun 1-2 days under being put into sunlight, be cut into block, string together with bamboo let;
(2) snail, freshwater mussel, ring clam, peacock meat, thick broad-bean sauce, pepper powder are mixed and stir, put in meat grinder and rub, take out big fire together with rape seed oil, celery, caraway and fry perfume, then dry grinds;
(3) chloranthus tea, pennywort, gynura bicolor, Chinese mallow, konjaku are added appropriate water, put into juice extractor and squeeze the juice, taking juice, mix with step (2) gained powder;
(4) by step (1) gained mutton cubes roasted on a skewer and step (3) gained powder and other surplus stock tumblings even, 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 dayflower of adding has the effect of invigorating QI and blood, simultaneously, also added Radix Codonopsis, it has cloudy effect of losing hyperactivity of fire, and with the addition of the auxiliary material of the special tastes such as chloranthus tea, pennywort, gynura bicolor, Chinese mallow, konjaku, make the mouthfeel of mutton cubes roasted on a skewer better, all-ages.
Detailed description of the invention
A kind of invigorating QI and blood type celery taste mutton cubes roasted on a skewer, is characterized in that being made up of following raw material:
Mutton 500-550, konjaku 10-12, pepper powder 4-5, snail 2-4, freshwater mussel 1-2, ring clam 2-3, Radix Codonopsis 1.2-1.5, plum blossom 4-7, peacock meat 9-10, cornu cerve degelatinatum 1-2, reticulate millettia 0.8-0.9, dayflower 1.1-1.5, thick broad-bean sauce 10-12, cloves 2-3, rape seed oil 8-9, celery 12-13, caraway 15-16, chloranthus tea 18-20, pennywort 20-21, gynura bicolor 10-13, Chinese mallow 20-22, 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 invigorating QI and blood type celery taste mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) cornu cerve degelatinatum, reticulate millettia, dayflower, Radix Codonopsis, cloves are added 10-12 times of water, decoct 40-45 minute, filter cleaner, obtain liquid, mutton is put in liquid and soaks 45-48 hour, take out after being exposed to the sun 1-2 days under being put into sunlight, be cut into block, string together with bamboo let;
(2) snail, freshwater mussel, ring clam, peacock meat, thick broad-bean sauce, pepper powder are mixed and stir, put in meat grinder and rub, take out big fire together with rape seed oil, celery, caraway and fry perfume, then dry grinds;
(3) chloranthus tea, pennywort, gynura bicolor, Chinese mallow, konjaku are added appropriate water, put into juice extractor and squeeze the juice, taking juice, mix with step (2) gained powder;
(4) by step (1) gained mutton cubes roasted on a skewer and step (3) gained powder and other surplus stock tumblings even, be put on charcoal stove and bake, to obtain final product.

Claims (2)

1. an invigorating QI and blood type celery taste mutton cubes roasted on a skewer, is characterized in that being made up of following raw material:
Mutton 500-550, konjaku 10-12, pepper powder 4-5, snail 2-4, freshwater mussel 1-2, ring clam 2-3, Radix Codonopsis 1.2-1.5, plum blossom 4-7, peacock meat 9-10, cornu cerve degelatinatum 1-2, reticulate millettia 0.8-0.9, dayflower 1.1-1.5, thick broad-bean sauce 10-12, cloves 2-3, rape seed oil 8-9, celery 12-13, caraway 15-16, chloranthus tea 18-20, pennywort 20-21, gynura bicolor 10-13, Chinese mallow 20-22, 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. the preparation method of invigorating QI and blood type celery taste mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1) cornu cerve degelatinatum, reticulate millettia, dayflower, Radix Codonopsis, cloves are added 10-12 times of water, decoct 40-45 minute, filter cleaner, obtain liquid, mutton is put in liquid and soaks 45-48 hour, take out after being exposed to the sun 1-2 days under being put into sunlight, be cut into block, string together with bamboo let;
(2) snail, freshwater mussel, ring clam, peacock meat, thick broad-bean sauce, pepper powder are mixed and stir, put in meat grinder and rub, take out big fire together with rape seed oil, celery, caraway and fry perfume, then dry grinds;
(3) chloranthus tea, pennywort, gynura bicolor, Chinese mallow, konjaku are added appropriate water, put into juice extractor and squeeze the juice, taking juice, mix with step (2) gained powder;
(4) by step (1) gained mutton cubes roasted on a skewer and step (3) gained powder and other surplus stock tumblings even, be put on charcoal stove and bake, to obtain final product.
CN201410578483.3A 2014-10-27 2014-10-27 Qi and blood nourishing type celery flavor mutton shashlik and preparation method thereof Pending CN104366524A (en)

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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

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