Cooking method of peacock meat

A cooking method, peacock meat technology, applied in the field of dish cooking, can solve the problems of large nutritional loss and poor taste

Inactive Publication Date: 2018-04-24
重庆菲利克思农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, during the cooking process of peacock meat,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides a kind of cooking method of peacock meat, and cooking materials are as follows:

[0038] Peacock meat 300g, sesame oil 25g, tender meat powder 5g, salt 10g, cooking wine 5g, cashew nut powder 40g, blended oil 50g, Codonopsis 20g, astragalus 10g, barley 15g, Gastrodia elata 20g.

[0039] The cooking steps are as follows:

[0040] Mix the peacock meat, meat tenderizer powder, sesame oil, salt, and cooking wine to obtain the first mixture, wrap the first mixture with a plastic wrap and let stand for 1 hour.

[0041]Codonopsis pilosula, astragalus, coix seed, and gastrodia elata were boiled with water for 3 hours to obtain a medicinal liquid, and the medicinal liquid was used to steam the first mixture after standing for 20 minutes at a steaming temperature of 70°C.

[0042] Mix the steamed first mixture with the cashew nut powder and let stand for 1 hour to obtain the second mixture.

[0043] When the blending oil is heated to 70°C, pour t...

Embodiment 2

[0045] The present embodiment provides a kind of cooking method of peacock meat, and cooking materials are as follows:

[0046] Peacock meat 500g, sesame oil 50g, tender meat powder 15g, salt 20g, cooking wine 15g, cashew nut powder 70g, blended oil 80g, Codonopsis 50g, astragalus 25g, barley 25g, gastrodia elata 45g.

[0047] The cooking steps are as follows:

[0048] Mix peacock meat, meat tenderizer powder, sesame oil, salt, and cooking wine to obtain a first mixture, wrap the first mixture with a plastic wrap, and let stand for 3 hours. Wherein, when mixing the peacock meat, tender meat powder, sesame oil, table salt, and cooking wine, the mixing is carried out alternately in counterclockwise and clockwise directions, and the stirring time is 1-2 hours.

[0049] Codonopsis pilosula, astragalus, coix seed, and Gastrodia elata were boiled with water for 5 hours to obtain a medicinal liquid, and the medicinal liquid was used to steam the first mixture after standing for 40 m...

Embodiment 3

[0053] The present embodiment provides a kind of cooking method of peacock meat, and cooking materials are as follows:

[0054] Peacock meat 320g, sesame oil 28g, tender meat powder 7g, salt 12g, cooking wine 7g, cashew powder 45g, blended oil 55g, Codonopsis 25g, astragalus 13g, barley 17g, Gastrodia elata 25g.

[0055] The cooking steps are as follows:

[0056] Mix the peacock meat, tender meat powder, sesame oil, salt, and cooking wine to obtain the first mixture, wrap the first mixture with a plastic wrap and let stand for 2 hours. Wherein, when mixing peacock meat, tender meat powder, sesame oil, table salt, and cooking wine, stir and mix counterclockwise for 1.8 hours.

[0057] Codonopsis pilosula, astragalus, coix seed, and gastrodia elata were boiled with water for 4 hours to obtain a medicinal liquid, and the medicinal liquid was used to steam the first mixture after standing for 30 minutes at a steaming temperature of 60°C. When the first mixture is steamed, the fi...

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PUM

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Abstract

Relating to the dish cooking field, the invention provides a cooking method of peacock meat. The method includes: mixing peacock meat, a meat tenderizer, sesame oil, salt and cooking wine to obtain afirst mixture; wrapping the first mixture with a preservative film, then performing standing for 1-3h, adding water into Codonopsis pilosula, astragalus, coix seed and gastrodia elata for boiling for3-5h, thus obtaining a medicinal material liquid; steaming the first mixture subjected to standing with the medicinal material liquid for 20-40min at 50-70DEG C; mixing the steamed first mixture withcashew nut powder, and then performing standing for 1-3h to obtain a second mixture; heating blend oil to 70-80DEG C, then adding the second mixture into blend oil, and performing stir-frying for 10-20min. The peacock meat cooked by the method not only has good taste, but also retains the vast majority of nutritional ingredients, and has higher nutritional value.

Description

technical field [0001] The invention relates to the field of dish cooking, in particular to a cooking method of peacock meat. Background technique [0002] Peacock is the king of all birds, noble and auspicious. With the development of market economy, it has become a new breed of special poultry breeding. Peacocks produce a lot of meat, with a eviscerated slaughter rate of 80%, a protein content of 28%, and a fat content of 1%. It is rich in more than a dozen amino acids, multivitamins, and trace elements. It is a game with high protein, low fat, and low calories. Treasures. There are two kinds of peacocks, one is called green peacock and the other is called blue peacock. Among them, the green peacock is a national first-class protected animal and cannot be eaten, while the blue peacock can be raised artificially and is edible. [0003] At present, during the cooking process of peacock meat, the nutritional loss is relatively large, and the taste is poor. Contents of t...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L25/00A23L33/105A23L5/10
CPCA23L5/12A23L5/13A23L13/50A23L13/72A23L25/30A23L33/105
Inventor 黄礼邹建
Owner 重庆菲利克思农业发展有限公司
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