High-calcium mutton shashlik and preparation method thereof
A mutton kebab, high calcium technology, applied in the field of food processing, can solve the problems of difficult quality assurance, lack of health care function, poor hygienic conditions, etc., and achieve the effect of convenient eating, fresh and tender meat, and high nutritional value
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[0020] A high-calcium mutton skewer is characterized in that it is made of the following raw materials in parts by weight (kg):
[0021] Mutton 250, Cizhu leaves 3, Datian base yellow 1.5, clam shells 2.3, sugar cane 1.5, cowpea shells 1.8, bindweed 2, ginseng reed 1.8, Tianwangqi 1.5, tomato 9, mung bean sprouts 11, pork bones 12, wheat germ 15. Baby food 7, jam 4, hawthorn freeze-dried powder 6, mung bean soup 45, nutritional additives 11;
[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 2 mints, 40 pig fat meat, 1.2 lentils, 0.9 lychee shells, 0.8 salicornia, 1 carambola root, 0.2 angelica oil, 110 bean dregs ;
[0023] The preparation method is as follows: (1) Add 5-6 times of water to decoct the root of Lemongrass, lychee shell, samphire and carambola root for 40-50 minutes, filter and remove the slag, add mint sugar to the obtained filtrate, and heat on high heat Stir until the mints are completely melted;
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