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Young pigeon preparation technology

A preparation process and a technology for squab, which are applied in the field of preparation of squab, can solve the problems of destroying nutrients, inconvenient use, and difficult to store for a long time by cooking methods, and achieve the effect of high economic value.

Inactive Publication Date: 2016-11-16
左招霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet people eat squab all is to process with various cooking methods for a long time, has destroyed most of its nutritional labeling like this, and the method for cooking is also difficult to preserve for a long time, and it is also inconvenient to use, and people can only absorb 30% after eating. % nutrient content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] The preparation process of the squab of the present invention adopts the mixing and stirring of the squab and the auxiliary materials, and then puts it into an oven or an oven for processing to obtain a finished product. The composition of the specific auxiliary materials of the present invention and the preparation method of the finished squab are further described below. illustrate.

[0024] The auxiliary materials of the present invention include formula one, formula two, formula three, formula four, formula five and formula six. Wherein, formula one includes honey juice. Recipe two includes coconut butter. Recipe three includes sweet-scented osmanthus sauce. Recipe four includes hawthorn paste. Recipe five includes rose jam. Formula 6 includes 30-60 parts of honey juice, 30-60 parts of coconut sauce, 30-60 parts of sweet-scented osmanthus sauce, and 30-60 parts of hawthorn sauce. For another example, formula 6 includes ingredients in the following mass proporti...

Embodiment 1

[0080] Step 1: Select the domestic adult squabs whose growth period is 4 to 6 months.

[0081] Step 2: For example, use a sterilized toothpick or bamboo stick to puncture 6-10 holes on the surface of the pigeon meat after cleaning. The holes are not deep enough to penetrate the pigeon, and then soak in onion and ginger water for 15 minutes . For another example, when soaking in green onion and ginger water for 15 minutes, use a sterilized sweater needle or sewing needle to puncture for the second time, and then soak in green onion and ginger water for 20 minutes after the puncture. When soaking in onion and ginger water for 20 minutes, beat the pigeon with sterilized chopsticks to make the marinating effect better. The strength and frequency of beating depends on the marinating situation.

[0082] Step 3: Spread the marinated pigeons evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C-45°C, the baking tim...

Embodiment 2

[0094] Step 1: Select the domestic adult squabs whose growth period is 4 to 6 months.

[0095] Step 2: For example, use a sterilized toothpick or bamboo stick to puncture 6-10 holes on the surface of the pigeon meat after cleaning. The holes are not deep enough to penetrate the pigeon, and then soak in onion and ginger water for 15 minutes . For another example, when soaking in green onion and ginger water for 15 minutes, use a sterilized sweater needle or sewing needle to puncture for the second time, and then soak in green onion and ginger water for 20 minutes after the puncture. When soaking in onion and ginger water for 20 minutes, beat the pigeon with sterilized chopsticks to make the marinating effect better. The strength and frequency of beating depends on the marinating situation.

[0096] Step 3: Spread the marinated pigeons evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C-45°C, the baking tim...

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PUM

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Abstract

A young pigeon preparation technology comprises steps as follows: material selection, pickling, primary processing, stirring and processing, wherein an auxiliary material used in the stirring step comprises following components: red rose sauce, dried tangerine peel, escargot incense powder, plum wine, mountain spring water and salt. According to the young pigeon preparation technology, a finished young pigeon product can be prepared through processing steps of material selection, pickling, primary processing, stirring and processing and has the beneficial effect of completely maintaining color, aroma, taste and nutrients of a young pigeon, besides, the whole preparation process is applicable to industrial production, and higher economic value is obtained.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a preparation process of squab. Background technique [0002] Pigeon, also known as Baifeng, also known as domestic pigeon and pigeon, is a vertebrate of the genus Aves and the family Columba. The ancestor of the pigeon was the wild pigeon. The nutritional value of pigeons is extremely high. It is not only a precious delicacy, but also a high-level nourishing product. With the increase of people's income and the improvement of consumption level, people's awareness of food and nutrition is gradually improved, and people start to pay attention to the physiological regulation, nourishment, nutrition and other functions of food on the human body from eating well. And squab has been a tonic with physical fitness since ancient times, and is deeply loved by people. Pigeon meat is a high-protein, low-fat food, with a protein content of 244%, which exceeds meat such as rabbits, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10
Inventor 左招霞
Owner 左招霞