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Cooking method of masked civet

A cooking method and technology of civet cats, which are used in food ingredients as taste modifiers, food science and other directions, can solve the problems of bland and tasteless meat, and achieve the effects of clear color, solid taste and texture, and bright red color.

Inactive Publication Date: 2018-12-11
紫云自治县宏扬示范种养殖农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But, in the prior art, because the civet cat of current market is relatively rare, the method for cooking civet cat spreads less, and the way of domestic civet cat usually has meat taste bland and tasteless, the present invention provides a kind of seasoning suitable strong civet civet cooking method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of cooking method of civet cat, comprises the following steps:

[0027] Raw material selection: select male civet cats as raw materials, remove the skin, head, feet and internal organs;

[0028] Selection of firewood for pots and stoves: Earth stoves made of mud bricks are used for stoves, large pots made of pure iron are used for pots, and firewood is used for firewood;

[0029] Blanching water: put 25 parts by weight of water into an iron pan, put 50 parts by weight of raw civet meat into the water before the water boils, and when the blood inside the raw civet meat is forced into the water to form a large amount of blood, Clean the blood slush floating on the water surface out of the pot;

[0030] Loading: After the cleaning is completed, quickly release the seasoning and auxiliary materials. The seasoning formula is as follows: 0.05 parts by weight of salt, 2.0 parts by weight of dark soy sauce, 0.4 parts by weight of chicken essence, 1.5 parts by weight of ...

Embodiment 2

[0034] A kind of cooking method of civet cat, comprises the following steps:

[0035] Raw material selection: select male civet cats as raw materials, remove the skin, head, feet and internal organs;

[0036] Selection of firewood for pots and stoves: Earth stoves made of mud bricks are used for stoves, large pots made of pure iron are used for pots, and firewood is used for firewood;

[0037] Blanching water: put 25 parts by weight of water into an iron pan, put 50 parts by weight of raw civet meat into the water before the water boils, and when the blood inside the raw civet meat is forced into the water to form a large amount of blood, Clean the blood slush floating on the water surface out of the pot;

[0038] Loading: After cleaning, quickly release the seasonings and auxiliary materials. The seasoning formula is as follows: 0.1 parts by weight of salt, 2.5 parts by weight of dark soy sauce, 0.45 parts by weight of chicken essence, 1.7 parts by weight of white sugar, 0.6...

Embodiment 3

[0042] A kind of cooking method of civet cat, comprises the following steps:

[0043] Raw material selection: select male civet cats as raw materials, remove the skin, head, feet and internal organs;

[0044] Selection of firewood for pots and stoves: Earth stoves made of mud bricks are used for stoves, large pots made of pure iron are used for pots, and firewood is used for firewood;

[0045] Blanching water: put 25 parts by weight of water into an iron pan, put 50 parts by weight of raw civet meat into the water before the water boils, and when the blood inside the raw civet meat is forced into the water to form a large amount of blood, Clean out the blood slush floating on the water surface;

[0046] Loading: After the cleaning is completed, quickly release the seasoning and auxiliary materials. The seasoning formula is as follows: 0.15 parts by weight of salt, 3.0 parts by weight of dark soy sauce, 0.5 parts by weight of chicken essence, 2.0 parts by weight of white sugar...

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Abstract

The invention discloses a cooking method of a masked civet. The cooking method comprises five steps of selecting raw materials, selecting firewood of a stove, blanching, adding condiments and braising; in a braising process, the bottom of an iron pot is uniformly fired through big fire, and the time is controlled to be 20 to 30min; then the big fire is turned to middle fire, and the middle-fire braising is finished when masked civet meat becomes light red; then the middle fire is turned into small fire, and the time of braising with the small fire is controlled to be 20 to 30min; then open fire is stopped; after the open fire is stopped for 10 to 15min auxiliary materials are taken out from the pot to obtain one pot of braised masked civet meat. According to the cooking method disclosed bythe invention, novel condiments including dark soy sauce, light soy sauce, chicken essence and the like are introduced to prepare the braised masked civet meat; the novel condiments are fused into the taste of the masked civet meat, a taste is pure and uniform and different tastes are not formed; meanwhile, the braised masked civet meat prepared by the method is crispy but not greasy, is delicious but not odorous, and has red and bright color and luster.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a civet cooking method. Background technique [0002] Civet cats belong to Mammalia, Carnivora, Civetidae, and Civets in animal taxonomy. As one of the "Eight Treasures", it is a carnivorous civet. Its back and limbs are gray-brown, and its head is gray-black with white spots. The tail hair is divided into two colors, the base of the tail is brown and black, and the end of the tail is black. The body length is 45-65 cm, the tail length is 30-42 cm, and the weight is 4.5-5 kg. The meat is fragrant, tender and smooth, and delicious. The theory of traditional Chinese medicine believes that it is sweet in taste and flat in nature; it can nourish the middle and replenish qi, cure various diseases, remove wind, and heal blood in the intestines; it can also treat hemorrhoids and rat fistulas. [0003] But, in the prior art, because the civet cat of current market is relatively rare, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L19/00A23L5/20A23L5/10
CPCA23V2002/00A23L5/10A23L5/27A23L13/10A23L13/428A23L13/70A23L19/03A23V2200/16
Inventor 陆勇
Owner 紫云自治县宏扬示范种养殖农民专业合作社
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