CN104432136A - Puer tea fragrant ready-to-eat mutton and preparation method thereof - Google Patents
Puer tea fragrant ready-to-eat mutton and preparation method thereof Download PDFInfo
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- CN104432136A CN104432136A CN201410695243.1A CN201410695243A CN104432136A CN 104432136 A CN104432136 A CN 104432136A CN 201410695243 A CN201410695243 A CN 201410695243A CN 104432136 A CN104432136 A CN 104432136A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001122767 Theaceae Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 10
- 239000010497 wheat germ oil Substances 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 241000931705 Cicada Species 0.000 claims abstract description 7
- 235000012828 Citrullus lanatus var citroides 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
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 241000382353 Pupa Species 0.000 claims abstract description 7
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 7
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 7
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 7
- 239000003240 coconut oil Substances 0.000 claims abstract description 7
- 235000004634 cranberry Nutrition 0.000 claims abstract description 7
- 235000020419 dragon fruit juice Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 6
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 16
- 235000020339 pu-erh tea Nutrition 0.000 claims description 16
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 15
- 240000004957 Castanea mollissima Species 0.000 claims description 15
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 15
- 240000004307 Citrus medica Species 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 244000144730 Amygdalus persica Species 0.000 claims description 9
- 240000004713 Pisum sativum Species 0.000 claims description 9
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 9
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 6
- 235000001938 Citrus medica Nutrition 0.000 claims description 6
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 244000020551 Helianthus annuus Species 0.000 claims description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 6
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 claims description 6
- 240000004201 Lactuca sativa var. crispa Species 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 244000208345 Salacca edulis Species 0.000 claims description 6
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims 3
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 6
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000207199 Citrus Species 0.000 abstract 1
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000006596 Salacca edulis Nutrition 0.000 abstract 1
- 240000000345 Salacca zalacca Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- 241000219109 Citrullus Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 239000011800 void material Substances 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 101150021316 tofu-6 gene Proteins 0.000 description 1
- 230000001256 tonic effect Effects 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a Puer tea fragrant ready-to-eat mutton and a preparation method thereof. The Puer tea fragrant ready-to-eat mutton is prepared from the following raw materials in parts by weight: 30-310 parts of mutton, 10-15 parts of table salt, 10-15 parts of dry minced garlic, 10-15 parts of pepper powder, 10-15 parts of star aniseed powder, 10-12 parts of cicada pupa, 4-6 parts of egg tofu, 14-15 parts of dragon fruit juice, 2-3 parts of coconut oil, 8-9 parts of Puer tea powder, 5-7 parts of salacca edulis, 8-10 parts of a fish ball, 5-6 parts of a sweet potato, 9-11 parts of cranberry juice, 40-50 parts of wheat germ oil, 1-2 parts of citrus chirocarpus, 1-2 parts of immature bitter orange, 1-2 parts of watermelon peel, 1-1.5 parts of shaddock peel, 1-1.5 parts of rhizoma anemarrhenae, a proper amount of water and 40-50 parts of a nutritional auxiliary. The Puer tea fragrant ready-to-eat mutton and the preparation method thereof have the advantages that as Puer tea powder is used in the processing process, the Puer tea fragrant ready-to-eat mutton is novel in process, special in taste and strong in fragrance and has the efficacies of reducing lipid, losing weight, nourishing skin, reducing blood pressure, resisting arteriosclerosis, protecting and nourishing stomach; added traditional Chinese medicines have the efficacies of tonifying spleen and nourishing stomach, regulating qi and relieving pain, protecting skin and beautifying, and the like.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to fragrant instant mutton of a kind of Pu'er tea and preparation method thereof.
Background technology
Mutton can complement empty, dispelling cold is cold, temperature compensation qi and blood; Kidney-nourishing gas, mends shape and declines, the strong power of appetizing; Help puerpera, logical breast controls band, helps Yuanyang, benefiting essence-blood.Chill can be driven, health can be mended again, general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, body void are afraid of cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or postpartum health void all empty shapes such as to lose and all have treatment and help effect, be most appropriate to eat winter, therefore be called as winter tonic, deeply popular to people.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fragrant instant mutton of a kind of Pu'er tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant instant mutton of a kind of Pu'er tea is made up of the raw material of following weight parts: mutton 300-310, salt 10-15, dry garlic end 10-15, zanthoxylum powder 10-15, star aniseed powder 10-15, cicada pupa 10-12, egg tofu 4-6, Dragonfruit Juice 14-15, coconut oil 2-3, Pu ' er tea powder 8-9, salacca edulis salak 5-7, fish ball 8-10, sweet potato 5-6, Cranberry Juice Cocktail 9-11, wheat-germ oil 40-50, Buddha's hand 1-2, dried immature fruit of citron orange 1-2, watermelon peel 1-2, pomelo peel 1-1.5, wind-weed 1-1.5, water are appropriate, nutritional auxiliary 40-50;
Described nutritional auxiliary is made up of following raw materials in part by weight: peach jerky 5-6, Conditions of Onion Juice 9-12, radish 4-5, Chinese chestnut 5-7, garden pea 6-7, glutinous rice flour 8-9, leaf lettuce 10-12, bighead atractylodes rhizome 1-2, Chinese chestnut leaf 1-2, rhizoma alismatis 1-2, sunflower leaf 1-2, mulberries 1-2, water are appropriate;
The preparation method of described nutritional auxiliary is: the bighead atractylodes rhizome, Chinese chestnut leaf, rhizoma alismatis, sunflower leaf, mulberries mixing are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) peach jerky and radish are placed in Conditions of Onion Juice soak 30-40 minute after pull out, garden pea and Chinese chestnut are placed on after boiling 15-20 minute in (1) herb liquid and pull out, again peach jerky, radish, garden pea and Chinese chestnut mixing are smashed to pieces, add glutinous rice flour Homogeneous phase mixing again and must mix sauce, mixing sauce is evenly spread out on leaf lettuce, put into food steamer again and steam 20-30 minute, then dry grinds, to obtain final product.
A preparation method for the fragrant instant mutton of Pu'er tea, comprises the following steps: Buddha's hand, the dried immature fruit of citron orange, watermelon peel, pomelo peel, wind-weed mixing are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) cicada pupa be placed in Dragonfruit Juice soak 20-30 minute, after pulling out, mix Pu ' er tea powder, and be placed on burn heat coconut oil in stir-fry 8-10 minute, then add egg tofu and continue the 8-10 minute that stir-fries, then dry grinds;
(3) salacca edulis salak, sweet potato and Cranberry Juice Cocktail mixing are broken into slurry, fish ball is dried grinds, mix with slurry, then add the middle gains in (1) herb liquid and (2) and add infusion to pasty state, obtain mixed serum;
(4) mutton is cut into slices, add salt again, dry garlic end, zanthoxylum powder, star aniseed powder pickle 20-30 minute, again mixed serum is spread upon the surface of mutton, again other surplus stock except wheat-germ oil is wrapped in the outermost of mutton, finally mutton is placed on fried 2-3 minute in wheat-germ oil, obtains final product.
Advantage of the present invention is: the present invention employs Pu ' er tea powder in process, new technology, special taste, aromatic flavour, have lipopenicillinase, fat-reducing, beauty treatment, step-down, anti arteriosclerosis, protect effect of stomach nourishing the stomach, the Chinese medicine added has the effects such as strengthening spleen and nourishing stomach, regulating qi-flowing for relieving pain, cosmetology.
Detailed description of the invention
The fragrant instant mutton of a kind of Pu'er tea is made up of the raw material of following weight parts: mutton 310, salt 15, dry garlic end 15, zanthoxylum powder 15, star aniseed powder 15, cicada pupa 12, egg tofu 6, Dragonfruit Juice 15, coconut oil 3, Pu ' er tea powder 9, salacca edulis salak 7, fish ball 10, sweet potato 6, Cranberry Juice Cocktail 11, wheat-germ oil 50, Buddha's hand 2, the dried immature fruit of citron orange 2, watermelon peel 2, pomelo peel 1.5, the wind-weed 1.5, water are appropriate, nutritional auxiliary 50;
Described nutritional auxiliary is made up of following raw materials in part by weight: peach jerky 5, Conditions of Onion Juice 9, radish 4, Chinese chestnut 5, garden pea 6, glutinous rice flour 8, leaf lettuce 10, the bighead atractylodes rhizome 1, Chinese chestnut leaf 1, rhizoma alismatis 1, sunflower leaf 1, mulberries 1, water are appropriate;
The preparation method of described nutritional auxiliary is: the bighead atractylodes rhizome, Chinese chestnut leaf, rhizoma alismatis, sunflower leaf, mulberries mixing are added appropriate water infusion 20 minutes by (1), filter to obtain liquid;
(2) peach jerky and radish are placed in Conditions of Onion Juice to soak after 30 minutes and pull out, garden pea and Chinese chestnut are placed on after boiling 15 minutes in (1) herb liquid and pull out, again peach jerky, radish, garden pea and Chinese chestnut mixing are smashed to pieces, add glutinous rice flour Homogeneous phase mixing again and must mix sauce, mixing sauce is evenly spread out on leaf lettuce, put into food steamer again to steam 20 minutes, then dry grinds, to obtain final product.
A preparation method for the fragrant instant mutton of Pu'er tea, comprises the following steps: Buddha's hand, the dried immature fruit of citron orange, watermelon peel, pomelo peel, wind-weed mixing are added appropriate water infusion 30 minutes by (1), filter to obtain liquid;
(2) cicada pupa is placed in Dragonfruit Juice and soaks 30 minutes, after pulling out, mix Pu ' er tea powder, and be placed on burn heat coconut oil in stir-fry 10 minutes, then add egg tofu and continue to stir-fry 10 minutes, then dry grinds;
(3) salacca edulis salak, sweet potato and Cranberry Juice Cocktail mixing are broken into slurry, fish ball is dried grinds, mix with slurry, then add the middle gains in (1) herb liquid and (2) and add infusion to pasty state, obtain mixed serum;
(4) mutton is cut into slices, add salt again, dry garlic end, zanthoxylum powder, star aniseed powder pickle 30 minutes, again mixed serum is spread upon the surface of mutton, again other surplus stock except wheat-germ oil is wrapped in the outermost of mutton, finally mutton is placed in wheat-germ oil and explodes 3 minutes, to obtain final product.
Claims (2)
1. the fragrant instant mutton of Pu'er tea, it is characterized in that being made up of the raw material of following weight parts: mutton 300-310, salt 10-15, dry garlic end 10-15, zanthoxylum powder 10-15, star aniseed powder 10-15, cicada pupa 10-12, egg tofu 4-6, Dragonfruit Juice 14-15, coconut oil 2-3, Pu ' er tea powder 8-9, salacca edulis salak 5-7, fish ball 8-10, sweet potato 5-6, Cranberry Juice Cocktail 9-11, wheat-germ oil 40-50, Buddha's hand 1-2, dried immature fruit of citron orange 1-2, watermelon peel 1-2, pomelo peel 1-1.5, wind-weed 1-1.5, water are appropriate, nutritional auxiliary 40-50;
Described nutritional auxiliary is made up of following raw materials in part by weight: peach jerky 5-6, Conditions of Onion Juice 9-12, radish 4-5, Chinese chestnut 5-7, garden pea 6-7, glutinous rice flour 8-9, leaf lettuce 10-12, bighead atractylodes rhizome 1-2, Chinese chestnut leaf 1-2, rhizoma alismatis 1-2, sunflower leaf 1-2, mulberries 1-2, water are appropriate;
The preparation method of described nutritional auxiliary is: the bighead atractylodes rhizome, Chinese chestnut leaf, rhizoma alismatis, sunflower leaf, mulberries mixing are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) peach jerky and radish are placed in Conditions of Onion Juice soak 30-40 minute after pull out, garden pea and Chinese chestnut are placed on after boiling 15-20 minute in (1) herb liquid and pull out, again peach jerky, radish, garden pea and Chinese chestnut mixing are smashed to pieces, add glutinous rice flour Homogeneous phase mixing again and must mix sauce, mixing sauce is evenly spread out on leaf lettuce, put into food steamer again and steam 20-30 minute, then dry grinds, to obtain final product.
2. the preparation method of the fragrant instant mutton of a kind of Pu'er tea according to claim 1, it is characterized in that comprising the following steps: Buddha's hand, the dried immature fruit of citron orange, watermelon peel, pomelo peel, wind-weed mixing are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) cicada pupa be placed in Dragonfruit Juice soak 20-30 minute, after pulling out, mix Pu ' er tea powder, and be placed on burn heat coconut oil in stir-fry 8-10 minute, then add egg tofu and continue the 8-10 minute that stir-fries, then dry grinds;
(3) salacca edulis salak, sweet potato and Cranberry Juice Cocktail mixing are broken into slurry, fish ball is dried grinds, mix with slurry, then add the middle gains in (1) herb liquid and (2) and add infusion to pasty state, obtain mixed serum;
(4) mutton is cut into slices, add salt again, dry garlic end, zanthoxylum powder, star aniseed powder pickle 20-30 minute, again mixed serum is spread upon the surface of mutton, again other surplus stock except wheat-germ oil is wrapped in the outermost of mutton, finally mutton is placed on fried 2-3 minute in wheat-germ oil, obtains final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695243.1A CN104432136A (en) | 2014-11-27 | 2014-11-27 | Puer tea fragrant ready-to-eat mutton and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695243.1A CN104432136A (en) | 2014-11-27 | 2014-11-27 | Puer tea fragrant ready-to-eat mutton and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432136A true CN104432136A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410695243.1A Pending CN104432136A (en) | 2014-11-27 | 2014-11-27 | Puer tea fragrant ready-to-eat mutton and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104432136A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652988A (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 highland barley tea taste and preparation method thereof |
| 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 |
| CN103652965A (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 wine fragrance and preparation method thereof |
-
2014
- 2014-11-27 CN CN201410695243.1A patent/CN104432136A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652988A (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 highland barley tea taste and preparation method thereof |
| 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 |
| CN103652965A (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 wine fragrance and preparation method thereof |
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Application publication date: 20150325 |