Full nutrient young pigeon product and its preparing method
A complete nutrition, pigeon technology, applied in food preparation, application, food science and other directions, can solve the problems of high price and shortage, and achieve the effect of good taste
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Embodiment 1
[0017] Take 400 healthy squabs that have been fed for 25-30 days and weigh more than 500g, butcher them, depilate them, and clean them for later use; take 75kg of water and put them into the pot, and put 250g of star anise, 200g of fennel, 50g of mustard seeds, 300g of cinnamon bark, and 100g of cinnamon. Amomum 80g, orange peel 150g, grass fruit 200g, fleshy fruit 180g, fragrant leaves 30g, pepper 400g, cloves 160g, grasswort 60g, white buckle 30g, galangal 200g, pepper 50g, dried ginger 100g, soho 40g, angelica 80g, 200g wolfberry, 340g ginseng, 140g peppercorns, boiled and kept in boiling state for 2 hours, then put in 4kg of salt, 5kg of sugar and mix well for later use; put caramel on the skin of the above-mentioned squab and put it in hot oil Fry in a pot until the skin is yellow, put it into the above liquid and boil for 10 minutes, simmer at 85-95°C for 1.5 hours, then take out the pot and cool to room temperature, use vacuum packaging, and sterilize at 121°C for 30 min...
Embodiment 2
[0019] Take 75kg of water and put it into the pot, add 220g of star anise, 180g of cumin, 40g of mustard, 280g of cinnamon, 80g of cinnamon, 60g of amomum, 130g of orange peel, 180g of grass fruit, 160g of fruit, 25g of fragrant leaves, 370g of peppercorns, cloves 140g, grasswort 45g, white buckle 20g, galangal 180g, pepper 40g, dried ginger 80g, soho 30g, angelica 70g, wolfberry 180g, ginseng 300g, pepper 120g, boil and keep warm for 2 hours in boiling state, then put Add 4kg of salt and 5kg of sugar, mix well and set aside. All the other implementations are as in Example 1.
Embodiment 3
[0021] Take 75kg of water and put it into the pot, add 300g of star anise, 230g of cumin, 60g of mustard, 330g of cinnamon, 120g of cinnamon, 100g of amomum, 170g of orange peel, 220g of grass fruit, 200g of fruit, 36g of fragrant leaves, 420g of peppercorns, cloves 180g, grasswort 75g, white buckle 40g, galangal 220g, pepper 60g, dried ginger 120g, soho 50g, angelica 150g, wolfberry 280g, ginseng 400g, pepper 150g, boil and keep warm for 2 hours in the boiling state, then Add 4kg of salt and 5kg of sugar and mix well for later use. All the other implementations are as in Example 1.
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