Braised sweet-scented osmanthus pigeon

A technology of osmanthus pigeon and sugar osmanthus, which is applied in the fields of food science, food preservation, food ingredients containing natural extracts, etc., to achieve the effects of less fat content, prolonging shelf life, and increasing flavor and nutrition

Inactive Publication Date: 2017-06-13
安徽省麦浪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the cooking methods of pigeon meat are mainly braised and stewed, which can show the tenderness and deliciousness of pigeon meat. The method of braised in soy sauce is basically simi

Method used

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  • Braised sweet-scented osmanthus pigeon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A braised sweet-scented osmanthus pigeon, made of the following raw materials in parts by weight: pigeon 95, sugar osmanthus 3, konjac starch 2, angel yeast cerevisiae 3, caramel liquid 3, marinade 22, barley extract 0.7, kava Root Extract 0.6.

[0022] The caramel solution is obtained by placing white granulated sugar in a jacketed pot, heating on low heat, and stirring continuously until a sauce red color is produced.

[0023] The marinade is made of the following raw materials in parts by weight: 3 salts, 5 soybean pastes, 7 shallots, 6 gingers, 4 dried red peppers, 4 peppers, 4 peppers, 4 star anises, 4 cassia twigs, 3 cardamoms , orange peel 3, fennel 3, grass fruit 3, mix all raw materials, add water of 130 times the weight of all raw materials, heat and boil until the volume is 1 / 5 of the original volume, filter to obtain marinade.

[0024] The barley extract is to wash the barley, fry it at 50-55°C for 20 minutes, pulverize it, add water 50 times the weight of ...

Embodiment 2

[0035] A braised sweet-scented osmanthus pigeon, made of the following raw materials in parts by weight: 98 squabs, 4 sweet osmanthus flowers, 3 konjac starch, 4 angel yeast cerevisiae, 4 caramel liquid, 23 marinade, 0.8 barley extract, kava Root Extract 0.7.

[0036] The caramel solution is obtained by placing white granulated sugar in a jacketed pot, heating on low heat, and stirring continuously until a sauce red color is produced.

[0037] The marinade is made of the following raw materials in parts by weight: 3 salts, 5 soybean pastes, 7 shallots, 6 gingers, 4 dried red peppers, 4 peppers, 4 peppers, 4 star anises, 4 cassia twigs, 4 cardamoms , tangerine peel 4, fennel 4, grass fruit 4, mix all raw materials, add water of 140 times the weight of all raw materials, heat and boil until the volume is 1 / 5 of the original volume, filter to obtain marinade.

[0038] The barley extract is to wash the barley, fry it at 50-55°C for 25 minutes, pulverize it, add water 55 times the...

Embodiment 3

[0042] A stewed sweet-scented osmanthus pigeon, made from the following raw materials in parts by weight: 100 parts by weight of pigeon, 5 parts by weight of sweet osmanthus, 4 parts by konjac starch, 5 parts by angel yeast, 5 parts of caramel liquid, 24 parts of marinade, 0.9 parts of barley extract, kava Root Extract 0.8.

[0043] The caramel solution is obtained by placing white granulated sugar in a jacketed pot, heating on low heat, and stirring continuously until a sauce red color is produced.

[0044] The marinade is made of the following raw materials in parts by weight: 4 salt, 6 soybean paste, 8 chives, 7 ginger, 5 dried red pepper, 5 Chinese prickly ash, 5 pepper, 5 star anise, 5 cassia twigs, 5 cardamom , tangerine peel 5, fennel 5, grass fruit 5, mix all raw materials, add water of 150 times the weight of all raw materials, heat and boil until the volume is 1 / 5 of the original, filter to obtain marinade.

[0045] The barley extract is to wash the barley, fry it a...

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Abstract

The invention mainly relates to the technical field of foods and discloses a braised sweet-scented osmanthus pigeon. The braised sweet-scented osmanthus pigeon is prepared from the following raw materials: a young pigeon, sugared sweet-scented osmanthus, konjac starch, Angel brewer's yeasts, scorched sugar liquid, salting materials, barley extract and kava root extract. The braised sweet-scented osmanthus pigeon is strong in sweet-scented osmanthus aroma, delicious, tender and salty-sweet palatable, the cooking method of the braised pigeon is enriched, and the economic income is increased by 14.2%; the plant extract is added into the young pigeon and is rolled and frozen, so that the extract fully penetrates into tissue cells, the flavor and nutrition are increased, the health functions are enhanced, and the pigeon flavor is maintained; when the pigeon is fermented by the Angel brewer's yeasts, the mellow taste is increased, the fat content is reduced, and the meat smell is removed, so that the meat is tender; the pigeon is salted by the salting materials and then directly heated, and the scorched sugar liquid is added after boiling, so that the color and flavor of the pigeon are increased; after one-time curing, the pigeon is smeared with the sugared sweet-scented osmanthus and konjac starch for steaming, so that the nutrition is maintained. Therefore, the pigeon meat is deep red brown in color, strong in sweet-scented osmanthus flavor and delicious in meat, a complete young pigeon is kept, and the braised sweet-scented osmanthus pigeon is attractive in appearance.

Description

technical field [0001] The invention mainly relates to the technical field of food, in particular to a stewed sweet-scented osmanthus pigeon. Background technique [0002] Pigeon meat is rich in nutrition, tender and delicious, rich in protein, fat, mineral elements and vitamins. It can nourish kidney and essence, warm yang and replenish qi, clear away heat and detoxify, promote body fluid and quench thirst, enhance vitality, strengthen brain and spirit, improve memory, lower blood pressure, and regulate blood sugar , beautify the skin and prolong life. [0003] At present, the cooking methods of pigeon meat are mainly braised and stewed, which can show the tenderness and deliciousness of pigeon meat. The method of braised in soy sauce is basically similar. They are all chopped and then fried with fat. It can only reflect different flavors according to different seasonings. flavor, but there is no braised osmanthus pigeon in the market at present. Contents of the inventio...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/105A23L3/3472A23L5/20
CPCA23L3/3472A23V2002/00A23V2250/21
Inventor 黄国友
Owner 安徽省麦浪食品有限公司
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