Unlock instant, AI-driven research and patent intelligence for your innovation.

Processing method for preserved squab

A processing method and technology of waxed pigeons, applied to the functions of food ingredients, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems of internal heat, mouth sores, and increase the dryness and heat of waxed pigeons, and achieve The effect of promoting absorption, prolonging shelf life, and improving shelf life

Inactive Publication Date: 2017-05-17
柳州市讯丰养殖有限公司
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, in the process of pickling the cured pigeons, the pepper and other raw materials used can greatly increase the dryness and heat of the cured pigeons, which can easily lead to internal heat after eating, and then appear mouth sores and other phenomena

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method for preserved squab
  • Processing method for preserved squab
  • Processing method for preserved squab

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Preparation of pickling agent

[0033] 1) Preparation of additives

[0034] (1) In parts by weight, take the following raw material components:

[0035]

[0036]

[0037] (2) After crushing and mixing the weighed raw material components, add distilled water according to the material-to-liquid ratio of 1:3, and filter after ultrasonic extraction at 35°C for 50 minutes to obtain the extract; after concentrating the extract , the additive can be obtained.

[0038] 2) Apply the prepared additive to the pickle preparation, and prepare according to the following steps:

[0039] (1) In parts by weight, each raw material component is weighed:

[0040]

[0041] (2) After mixing sand ginger, tangerine peel, Chinese prickly ash and star anise, add distilled water according to the material-to-liquid ratio of 1:5, boil for 60 minutes at 100°C, add salt and monosodium glutamate and stir until completely dissolved, then filter to obtain the filtrate. When cooling to 30...

Embodiment 2

[0049]1. Preparation of pickling agent

[0050] 1) Preparation of additives

[0051] (1) In parts by weight, take the following raw material components:

[0052]

[0053]

[0054] (2) After pulverizing and mixing the weighed raw material components, add distilled water according to the material-to-liquid ratio of 1:3, and filter through ultrasonic extraction at 37°C for 55 minutes to obtain the extract; after concentrating the extract , the additive can be obtained.

[0055] 2) Apply the prepared additive to the pickle preparation, and prepare according to the following steps:

[0056] (1) In parts by weight, each raw material component is weighed:

[0057]

[0058] (2) After mixing sand ginger, tangerine peel, peppercorns and star anise, add distilled water according to the ratio of material to liquid 1:5, boil for 60-70min at 100°C, add salt and monosodium glutamate and stir until completely dissolved, then filter to obtain the filtrate. When the filtrate is nat...

Embodiment 3

[0066] 1. Preparation of pickling agent

[0067] 1) Preparation of additives

[0068] (1) In parts by weight, take the following raw material components:

[0069]

[0070]

[0071] (2) After pulverizing and mixing the weighed raw material components, add distilled water according to the material-to-liquid ratio of 1:3, and filter through ultrasonic extraction at 40°C for 60 minutes to obtain the extract; after concentrating the extract , the additive can be obtained.

[0072] 2) Apply the prepared additive to the pickle preparation, and prepare according to the following steps:

[0073] (1) In parts by weight, each raw material component is weighed:

[0074]

[0075] (2) After mixing sand ginger, tangerine peel, Chinese prickly ash and star anise, add distilled water according to the material-to-liquid ratio of 1:5, boil for 70 minutes at 100°C, add salt and monosodium glutamate and stir until completely dissolved, then filter to obtain the filtrate. When cooling ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing and specifically discloses a processing method for preserved squab. The processing method for preserved squab comprises the following steps: (1) pre-treating: slaughtering, removing hair, cleaning and drying; (2) curing: curing with a curing agent; (3) drying: adopting a drying machine for drying; (4) sterilizing; and (5) packaging: carrying out vacuum package, wherein the curing agent is prepared from salt, aginomoto, dried tangerine or orange peel, anise and an additive at a certain weight ratio, and the additive is prepared from divaricate saposhnikovia root, pomegranate peel, bamboo leaf and oldenlandia diffusa at a certain weight ratio. The processing method provided by the invention is simple and convenient; an industry chain can be formed; the time limitation of squab production is broken through, so that the economic benefit of the squab is enhanced; the special additive prepared according to the invention is combined with the processing method, so that the processed preserved squab has the characteristics of good quality guarantee effect and strong healthcare function, and meanwhile, the benefit of the squab is further promoted.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a processing method of cured squab. [0003] 【Background technique】 [0004] Squab pigeons refer to young pigeons within one month of age before leaving the nest for sale or saving seeds. They have the characteristics of high protein and low fat, are rich in various nutrients, have high nutritional value and medical care value, and are popular among consumers. reader's favorite. [0005] At present, the eating method of squabs is mainly to directly stew, steam, burn, etc. after fresh squabs are processed, and the production of squabs is very time-sensitive, and it can only be eaten when it leaves the nest or within one month of age. Its own nutritional and health value. Therefore, processing squab into wax products can not only prolong the storage time and add unique flavor, but also meet the needs of different consumers and regulate the market, which has import...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L33/105A23L5/30A23B7/154
CPCA23B7/154A23V2002/00A23V2200/30A23V2200/16A23V2200/10A23V2250/21A23V2300/14A23V2300/48A23V2250/1614
Inventor 刘敏坚
Owner 柳州市讯丰养殖有限公司