CN105077312A - Preparation method of medicine-flavored mutton shashlik - Google Patents

Preparation method of medicine-flavored mutton shashlik Download PDF

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Publication number
CN105077312A
CN105077312A CN201510570140.7A CN201510570140A CN105077312A CN 105077312 A CN105077312 A CN 105077312A CN 201510570140 A CN201510570140 A CN 201510570140A CN 105077312 A CN105077312 A CN 105077312A
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parts
mutton
powder
skewer
liquid
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CN201510570140.7A
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Chinese (zh)
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肖金容
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重庆市川瑞俞厨食品有限公司
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Priority to CN201510570140.7A priority Critical patent/CN105077312A/en
Publication of CN105077312A publication Critical patent/CN105077312A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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 preparation method of medicine-flavored mutton shashlik. The preparation method comprises the following steps: freezing lamb legs at low temperature; dicing the lamb legs for later use; preparing seasonings for later use; decocting orange peels, white radishes and shaddock peels for 1 hour, filtering to obtain supernatant, and mixing cooking wine with supernatant so as to obtain mutton-smell removing liquid; in the preparation, soaking mutton dices into the mutton-smell removing liquid for 1 hour, and taking the mutton dices out; decocting star anises, semen alpiniae katsumadai, semen myristicae, fructus tsaoko, cassia barks, haws, pericarpium citri reticulatae, radix codonopsis, cloves, liquorice roots, barbary wolfberry fruits, acanthopanax senticosus and radix astragali with water twice, and concentrating to obtain concentrated seasoning liquid; uniformly mixing the concentrated seasoning liquid with the seasonings, and smearing the mutton dices obtained in the step D with the mixture, and pickling the mixture for 2-3 hours; stringing the pickled mutton dices with iron sticks, baking the mutton dices at 80 DEG C for 10 minutes in a baking oven, taking the mutton dices out, and carrying out vacuum packaging after cooling so as to obtain finished products. By virtue of the preparation method of the medicine-flavored mutton shashlik, the mutton smell can be effectively removed.

Description

The preparation method of medicine fragrance mutton cubes roasted on a skewer

Technical field

The present invention relates to food processing field, be specifically related to a kind of preparation method of medicine fragrance mutton cubes roasted on a skewer.

Background technology

Mutton, warm in nature.Mutton have chevon, meat of a sheep, mountain sheep meat point.Ancient times claims mutton Wei Black-ewe meat, billy goat meat, castrated ram's meat.It can drive chill, 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.Because mutton has one tedious sheep to have a strong smell strange taste, thus treat coldly by some people.All the time, remove the top priority that sheep smell of mutton just becomes culinary art, usually the method for meals is gone to be adopt cooking wine, Jiang Yitong culinary art, but the effect removing smell of mutton is unsatisfactory, adopts ternip, tealeaves to remove in addition, more has scientific research, utilize enzyme absorption process the smell of mutton in mutton can be removed, but the technological means of enzyme removal method is higher, be not suitable for average family or enterprise operations, and the removal effect of cooking wine, ginger, tealeaves or ternip is unsatisfactory.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of preparation method of medicine fragrance mutton cubes roasted on a skewer of effective removal sheep smell of mutton.

In order to solve the problems of the technologies described above, the invention provides following technical scheme: the preparation method of medicine fragrance mutton cubes roasted on a skewer, its operating procedure comprises:

A, get gigot meat, cryogenic freezing;

B, the gigot meat after freezing is cut to the mutton fourth that width is 1cm, length is 2 ~ 3cm, for subsequent use;

C, get salt, zanthoxylum powder, monosodium glutamate, cumin powder, garlic powder, Jiang Fen, vegetable oil and chilli powder, mix, obtain flavoring, for subsequent use;

D, get orange peel, ternip, pomelo peel decoct 1h and filter to obtain supernatant, then feeding wine mixes with supernatant, must remove meals liquid;

E, mutton fourth is positioned over soak 1h in meals liquid after take out;

F, get Chinese anise, in one's early teens, nutmeg, tsaoko, cassia bark, hawthorn, dried orange peel, Radix Codonopsis, cloves, Radix Glycyrrhizae, matrimony vine, wilsonii, Radix Astragali boiling 30min, after filtering, being cooled to room temperature, obtain a baste; Boiling 1h in material slag after filtration again, filters, obtains secondary seasoning liquid; To baste and second time baste mix concentrated for the first time, obtain concentrated baste;

G, will to concentrate baste and flavoring for mixture even, and smeared in mutton fourth that step D obtains, pickles 2 ~ 3h;

H, the mutton fourth iron label pickled to be put on, are positioned over 80 DEG C of baking 10min in baking box, take out, cooling final vacuum packaging, obtain finished product.

Adopt the preparation method of the medicine fragrance mutton cubes roasted on a skewer of technical solution of the present invention, steps A, the gigot meat after freezing is convenient to cutting.Step B, the absorption of the easier flavoring of mutton fourth that width is 1cm, length is 2 ~ 3cm.Step D, orange peel, ternip, pomelo peel, all also have the abundant nutrient such as flavones ingredient hesperidine, neohesperidin in fresh orange peel and pomelo peel, and issue after examination and approval existing factually, and fresh orange peel, pomelo peel and ternip effectively can remove the smell of mutton in mutton.Step e, the extract of fresh orange peel, pomelo peel and ternip mixes the Be very effective removing sheep smell of mutton with cooking wine.Step F, Chinese anise, in one's early teens, nutmeg, tsaoko, cassia bark, hawthorn, dried orange peel, Radix Codonopsis, cloves, Radix Glycyrrhizae, matrimony vine, wilsonii be the medicinal material of medicine-food two-purpose, and on the one hand, medicinal material coordinates with mutton, regulate the taste of mutton, there is strong medicine fragrance; On the other hand, Chinese anise nature and flavor are pungent, and temperature, returns liver,kidney,spleen, stomach warp, warming yang for dispelling cold, regulating qi-flowing for relieving pain; Nature and flavor are pungent in one's early teens, and temperature, returns spleen, stomach warp, eliminating dampness promoting the circulation of qi, warming middle energizer to arrest vomiting; Nutmeg nature and flavor are pungent, and temperature, returns spleen, stomach, large intestine channel, warming middle energizer to promote qi, relieving diarrhea with astringents; Tsaoko nature and flavor are pungent, and temperature, returns spleen, stomach warp, in eliminating dampness temperature, and preventing malaria eliminating phlegm; The acid of hawthorn nature and flavor, sweet, tepor, returns spleen, stomach, Liver Channel, food digesting stomach fortifying, and promoting the circulation of qi is fallen apart the stasis of blood, changes turbid lipopenicillinase; Dried orange peel nature and flavor are bitter, pungent, and temperature, returns lung, the spleen channel, regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm; Cloves nature and flavor are pungent, and temperature, returns spleen, stomach, lung, kidney channel, warming middle energizer to descend adverse-rising qi, tonify the kidney and support yang; Radix Glycyrrhizae nature and flavor are sweet, and flat, the thoughts of returning home, lung, spleen, stomach warp, invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription; Radix Codonopsis nature and flavor are sweet, flat, return spleen, lung channel, invigorating the spleen benefit lung, nourishing blood to promote the production of body fluid; Matrimony vine nature and flavor are sweet, flat, return liver, kidney channel, nourishing liver and kidney, benefiting shrewd head; Pungent, the micro-hardship of wilsonii nature and flavor, temperature, returns spleen, kidney, the heart channel of Hang-Shaoyin, replenishes qi to invigorate the spleen, tonify the kidney to relieve mental strain.The effect that the temperature compensation of above-mentioned medicinal material tunable mutton is supporing yang, makes the temperature compensation of mutton remarkably productive and the utilization of Radix Glycyrrhizae is in harmonious proportion numerous medicinal material and mutton, makes it act on mitigation, avoids producing harmful effect.The active ingredient of various medicinal material is decocted after extracting and concentrate again, be convenient to the absorption of mutton.Step G, together pickles 2 ~ 3h with mutton fourth by concentrated baste and flavoring, makes mutton fourth fully absorb the medicine fragrance of baste and the active ingredient of flavoring and taste thereof.Step H, by the mutton fourth baking maturation of pickling finished product.

Further, the mass fraction of the gigot meat in described steps A is 100 ~ 200 parts; In described step C, the mass fraction of each raw material of flavoring is: salt 2 ~ 6 parts, zanthoxylum powder 3 ~ 5 parts, monosodium glutamate 2 ~ 5 parts, cumin powder 8 ~ 14 parts, garlic powder 2 ~ 6 parts, 3 ~ 6 parts, ginger powder, vegetable oil 10 ~ 20 parts, chilli powder 10 ~ 20 parts.Taste meets the taste of general population.

Further, in described step F, the mass fraction of each raw material is: Chinese anise 2 ~ 3 parts, in one's early teens 2 ~ 3 parts, nutmeg 2 ~ 5 parts, tsaoko 2 ~ 5 parts, 2 ~ 5 parts, cassia bark, hawthorn 5 ~ 10 parts, dried orange peel 5 ~ 10 parts, Radix Codonopsis 3 ~ 5 parts, cloves 2 ~ 3 parts, 2 ~ 5 parts, Radix Glycyrrhizae, matrimony vine 2 ~ 5 parts, wilsonii 2 ~ 3 parts, the Radix Astragali 2 ~ 3 parts.Best and the successful that auxiliary temperature compensation is supporing yang of medicine fragrance.

Further, go each raw material and the mass fraction thereof in meals liquid of described step D are: orange peel 8 ~ 10 parts, ternip 5 ~ 10 parts, pomelo peel 12 ~ 14.5 parts, cooking wine 4 ~ 6.5 parts.Remove smell of mutton effect good.

Further, the mass fraction of the gigot meat in described steps A is 100 parts; In described step C, the mass fraction of each raw material of flavoring is: salt 3.5 parts, zanthoxylum powder 4.2 parts, monosodium glutamate 3.4 parts, cumin powder 10 parts, garlic powder 5 parts, 5.8 parts, ginger powder, vegetable oil 18 parts, chilli powder 16 parts.Fragrance is the strongest and mutton that is batching is the tenderest, and mouthfeel is best.

Further, in described step F, the mass fraction of each raw material is: Chinese anise 2.5 parts, in one's early teens 2.1 parts, nutmeg 3.2 parts, tsaoko 4 parts, 4 parts, cassia bark, hawthorn 8.2 parts, dried orange peel 6.8 parts, Radix Codonopsis 4 parts, cloves 2.5 parts, 3.36 parts, Radix Glycyrrhizae, matrimony vine 3 parts, wilsonii 2.6 parts, the Radix Astragali 2.4 parts.The best results that auxiliary temperature compensation is supporing yang.

Further, go each raw material and the mass fraction thereof in meals liquid of described step D are: orange peel 8.3 parts, ternip 6.7 parts, pomelo peel 13 parts, cooking wine 5.2 parts.Remove the best results of smell of mutton.

Further, the described concentration of meals liquid of going is 55%.The effect removing sheep smell of mutton is good.

Further, the concentration of described concentrated baste is 62%.The medicine fragrance that mutton fourth is absorbed meets the taste of general population most.

Detailed description of the invention

In each embodiment of the preparation method of medicine fragrance mutton cubes roasted on a skewer of the present invention the raw material of each step and mass fraction as shown in table 1, units/kg:

Table 1

Comparative example three: go the concentration of meals liquid to be 54%; The concentration of concentrated baste is 61%;

Comparative example four: go the concentration of meals liquid to be 56%; The concentration of concentrated baste is 63%.

Now for embodiment one, the preparation method of medicine fragrance mutton cubes roasted on a skewer of the present invention is described, operating procedure is as follows:

A, get gigot meat 100kg, be positioned over-20 ° of cryogenic freezing 5h in refrigerator-freezer;

B, the gigot meat after freezing is cut to the mutton fourth that width is 1cm, length is 2cm, for subsequent use;

C, get salt 3.5kg, zanthoxylum powder 4.2kg, monosodium glutamate 3.4kg, cumin powder 10kg, garlic powder 5kg, ginger powder 5.8kg, vegetable oil 18kg, chilli powder 16kg, mix, vegetable oil is rapeseed oil, obtains flavoring, for subsequent use;

D, get fresh orange peel 8.3kg, ternip 6.7kg, pomelo peel 13kg, add 56kg water, filter to obtain supernatant after decocting 1h, then feeding wine 5.2kg mixes with supernatant, being concentrated into concentration is 55%, must remove meals liquid;

E, mutton fourth is positioned over soak 1h in meals liquid after take out;

F, get Chinese anise 2.5kg, in one's early teens 2.1kg, nutmeg 3.2kg, tsaoko 4kg, cassia bark 4kg, hawthorn 8.2kg, dried orange peel 6.8kg, Radix Codonopsis 4kg, cloves 2.5kg, Radix Glycyrrhizae 3.36kg, matrimony vine 3kg, wilsonii 2.6kg, Radix Astragali 2.4kg add water 100kg, decoct 30min, filter, be cooled to room temperature after, obtain a baste; Add 100kg soak by water 1h in material slag after filtration again, filter, obtain secondary seasoning liquid; It is 62% that first time baste is concentrated into concentration with the mixing of second time baste, obtains concentrated baste;

G, will to concentrate baste and flavoring for mixture even, and smeared in mutton fourth that step D obtains, pickles 2 ~ 3h;

H, the mutton fourth iron label pickled to be put on, are positioned over 80 DEG C of baking 10min in baking box, take out, cooling final vacuum packaging, obtain finished product.

Outside difference in embodiment two ~ embodiment five, comparative example one ~ comparative example two place table 1, method of operating is consistent with embodiment one; Comparative example three and comparative example four, compared with embodiment one, are only that the concentration of meals liquid is different with the concentration of concentrated baste, and all the other are all consistent with embodiment one.

The effect that experiment one, removal sheep are had a strong smell:

Get and add 56kg water with the orange peel of embodiment one ~ embodiment five data consistent, ternip, pomelo peel, supernatant is filtered to obtain after decocting 1h, feeding wine 5.2kg mixes with supernatant again, and being concentrated into concentration is 55%, must remove meals liquid, get 100kg gigot meat, soak respectively and remove meals liquid 1h, boil with clear water after then taking out gigot meat, only add the salt of equal in quality, look for 10 people to taste its taste respectively, evaluate its sheep smell of mutton.Comparative example five, materials wine soaks 1h; Comparative example six, orange peel 7, ternip 4, pomelo peel 11.Result is, all thinks light with the gigot meat smell of mutton going meals liquid to boil of embodiment one ~ embodiment five, have 2 people to think and do not have sheep smell of mutton completely in 10 people; The sheep smell of mutton of comparative example five ~ comparative example six is then heavier.As can be seen here, the meals liquid that goes of the present invention can effectively remove sheep smell of mutton.

Experiment two, within the hospital searching 110 are the male sex that weak sun declines, often organize 10 people, eat the mutton cubes roasted on a skewer of the embodiment of the present invention one ~ embodiment five, comparative example one ~ comparative example four making every day, blank's example, namely look for residue 10 people to eat simple mutton and add the mutton that seasoning salt makes, every day is edible once, edible 10 days continuously, every day eats the period of the day from 11 a.m. to 1 p.m 12 time, and within 10th, add up the supporing yang effect of its temperature compensation afterwards, statistics is as follows:

Embodiment one: 10 people all feels the successful that temperature compensation is supporing yang, and edible taste is strong, meets its taste demand;

Embodiment two: 7 people feels the successful that temperature compensation is supporing yang, and 2 people feel effective but not obvious, and 1 people's reaction there is not effect, and edible taste has 6 people to feel, and taste is excessively light, and 4 people think that taste is suitable;

Embodiment three: 10 people all feels the successful that temperature compensation is supporing yang, and edible taste has 7 people to think that taste is overweight, and 3 people think that taste is suitable;

Embodiment four: 8 people feels the successful that temperature compensation is supporing yang, and 1 people feels effective but not obvious, and 1 people's reaction there is not effect, and edible taste has 5 people to think that taste is overweight, and 5 people think that taste is suitable;

Embodiment five: 7 people feels the successful that temperature compensation is supporing yang, and 2 people feel effective but not obvious, and 1 people's reaction there is not effect, and edible taste has 3 people to think that taste is overweight, and 7 people think that taste is suitable;

Comparative example one: 2 people feels the successful that temperature compensation is supporing yang, and 3 people feel effective but not obvious, and 5 people's reactions there are not effect, and edible taste has 7 people to feel, and taste is excessively light, and 3 people think that taste is suitable;

Comparative example two: 8 people feels the successful that temperature compensation is supporing yang, and 2 people feel effective but not obvious, and edible taste has 10 people to think that taste is overweight;

Comparative example two: 8 people feels the successful that temperature compensation is supporing yang, and 2 people feel effective but not obvious, and edible taste has 10 people to think that taste is overweight;

Comparative example three: 10 people all feels the successful that temperature compensation is supporing yang, and edible taste 8 people all thinks that smell of mutton is overweight, and taste is excessively light, remains 2 sense of positions and obtains all right;

Comparative example four: 2 people all feels the successful that temperature compensation is supporing yang, remains 8 people and all thinks DeGrain, and edible taste 10 people thinks without smelling of mutton, and taste is suitable;

Blank's example: 2 people all feel the successful that temperature compensation is supporing yang, 8 people all think DeGrain.

As can be seen here, the supporing yang best results of the temperature compensation of the embodiment of the present invention one, taste meet general population's taste most; The effect that the temperature compensation of embodiment one ~ embodiment five is supporing yang is all better.

For a person skilled in the art, under the prerequisite not departing from technical solution of the present invention, can also make some distortion and improvement, these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.

Claims (9)

1. the preparation method of medicine fragrance mutton cubes roasted on a skewer, is characterized in that: its operating procedure comprises:
A, get gigot meat, cryogenic freezing;
B, the gigot meat after freezing is cut to the mutton fourth that width is 1cm, length is 2 ~ 3cm, for subsequent use;
C, get salt, zanthoxylum powder, monosodium glutamate, cumin powder, garlic powder, Jiang Fen, vegetable oil and chilli powder, mix, obtain flavoring, for subsequent use;
D, get orange peel, ternip, pomelo peel decoct 1h and filter to obtain supernatant, then feeding wine mixes with supernatant, must remove meals liquid;
E, mutton fourth is positioned over soak 1h in meals liquid after take out;
F, get Chinese anise, in one's early teens, nutmeg, tsaoko, cassia bark, hawthorn, dried orange peel, Radix Codonopsis, cloves, Radix Glycyrrhizae, matrimony vine, wilsonii, Radix Astragali boiling 30min, after filtering, being cooled to room temperature, obtain a baste; Boiling 1h in material slag after filtration again, filters, obtains secondary seasoning liquid; To baste and second time baste mix concentrated for the first time, obtain concentrated baste;
G, will to concentrate baste and flavoring for mixture even, and smeared in mutton fourth that step D obtains, pickles 2 ~ 3h;
H, the mutton fourth iron label pickled to be put on, are positioned over 80 DEG C of baking 10min in baking box, take out, cooling final vacuum packaging, obtain finished product.
2. the preparation method of medicine fragrance mutton cubes roasted on a skewer according to claim 1, is characterized in that: the mass fraction of the gigot meat in described steps A is 100 ~ 200 parts; In described step C, the mass fraction of each raw material of flavoring is: salt 2 ~ 6 parts, zanthoxylum powder 3 ~ 5 parts, monosodium glutamate 2 ~ 5 parts, cumin powder 8 ~ 14 parts, garlic powder 2 ~ 6 parts, 3 ~ 6 parts, ginger powder, vegetable oil 10 ~ 20 parts, chilli powder 10 ~ 20 parts.
3. the preparation method of medicine fragrance mutton cubes roasted on a skewer according to claim 1, is characterized in that: in described step F, the mass fraction of each raw material is: Chinese anise 2 ~ 3 parts, in one's early teens 2 ~ 3 parts, nutmeg 2 ~ 5 parts, tsaoko 2 ~ 5 parts, 2 ~ 5 parts, cassia bark, hawthorn 5 ~ 10 parts, dried orange peel 5 ~ 10 parts, Radix Codonopsis 3 ~ 5 parts, cloves 2 ~ 3 parts, 2 ~ 5 parts, Radix Glycyrrhizae, matrimony vine 2 ~ 5 parts, wilsonii 2 ~ 3 parts, the Radix Astragali 2 ~ 3 parts.
4. the preparation method of medicine fragrance mutton cubes roasted on a skewer according to claim 1, is characterized in that: go each raw material and the mass fraction thereof in meals liquid of described step D are: orange peel 8 ~ 10 parts, ternip 5 ~ 10 parts, pomelo peel 12 ~ 14.5 parts, cooking wine 4 ~ 6.5 parts.
5. the preparation method of medicine fragrance mutton cubes roasted on a skewer according to claim 2, is characterized in that: the mass fraction of the gigot meat in described steps A is 100 parts; In described step C, the mass fraction of each raw material of flavoring is: salt 3.5 parts, zanthoxylum powder 4.2 parts, monosodium glutamate 3.4 parts, cumin powder 10 parts, garlic powder 5 parts, 5.8 parts, ginger powder, vegetable oil 18 parts, chilli powder 16 parts.
6. the preparation method of medicine fragrance mutton cubes roasted on a skewer according to claim 3, is characterized in that: in described step F, the mass fraction of each raw material is: Chinese anise 2.5 parts, in one's early teens 2.1 parts, nutmeg 3.2 parts, tsaoko 4 parts, 4 parts, cassia bark, hawthorn 8.2 parts, dried orange peel 6.8 parts, Radix Codonopsis 4 parts, cloves 2.5 parts, 3.36 parts, Radix Glycyrrhizae, matrimony vine 3 parts, wilsonii 2.6 parts, the Radix Astragali 2.4 parts.
7. the preparation method of medicine fragrance mutton cubes roasted on a skewer according to claim 4, is characterized in that: go each raw material and the mass fraction thereof in meals liquid of described step D are: orange peel 8.3 parts, ternip 6.7 parts, pomelo peel 13 parts, cooking wine 5.2 parts.
8. according to the preparation method of the medicine fragrance mutton cubes roasted on a skewer in claim 5 ~ 7 described in any one, it is characterized in that: the described concentration of meals liquid of going is 55%.
9. the preparation method of medicine fragrance mutton cubes roasted on a skewer according to claim 8, is characterized in that: the concentration of described concentrated baste is 62%.
CN201510570140.7A 2015-09-09 2015-09-09 Preparation method of medicine-flavored mutton shashlik CN105077312A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105581260A (en) * 2015-12-24 2016-05-18 塔里木大学 Roasting processing method of mutton
CN106889468A (en) * 2015-12-18 2017-06-27 任毅 Mutton cubes roasted on a skewer and preparation method thereof

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106889468A (en) * 2015-12-18 2017-06-27 任毅 Mutton cubes roasted on a skewer and preparation method thereof
CN105581260A (en) * 2015-12-24 2016-05-18 塔里木大学 Roasting processing method of mutton

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Application publication date: 20151125