Method for making salt-baked squab neck

A technology of salt-baked squab and squab, applied in climate change adaptation, preservation of meat/fish with chemicals, food science, etc., can solve the problem of thin neck, difficult to clean and remove connective tissue, difficulty in separating skin from meat, and strong fishy smell and other problems, to achieve the effect of pure taste, long storage time, soft and puffy bones

Inactive Publication Date: 2019-01-04
南宁利腾农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the salt-baked neck products on the market are salt-baked duck necks, and there are basically no salt-baked pigeon neck products, because the neck meat of pigeons is small, the neck is thin, it is difficult to clean and remove connective tissue, and it is difficult to separate the skin from the meat. The squab necks made by many people are not chewy, have a strong fishy smell, and are not tasty, so they gave up making salt-baked squab necks

Method used

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  • Method for making salt-baked squab neck

Examples

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Embodiment 1

[0024] A method for preparing salt-baked squab neck, comprising the following steps:

[0025] 1) Place the neck of the pigeon from which the blood has been removed and soak it in 5% saline at a temperature of 1° C. for 5 minutes, then remove the epidermis of the neck of the pigeon, soak it in water for 10 seconds, and rinse off the congestion;

[0026] 2) Mix the vat wine, apple cider vinegar, tomato juice and light soy sauce in a mass ratio of 1:1:1:0.5 to form a seasoning solution, soak the pigeon neck in the seasoning solution for 2 hours, take it out and drain;

[0027] 3) According to mass parts, it is 20 parts of star anise powder, 25 parts of Huang Jing powder, 100 parts of turmeric powder, 20 parts of salt, 10 parts of pepper powder, 10 parts of licorice powder, 7 parts of salt and 3 parts of chicken essence, mix well to make salt baked powder , mix the baked salt powder, ginger juice and squab neck according to the mass ratio of 3:1:38 and marinate evenly for 1 hour; ...

Embodiment 2

[0033] A method for preparing salt-baked squab neck, comprising the following steps:

[0034] 1) Soak the neck of the squab with the blood removed at a temperature of 3°C and 8% saline for 10 minutes, then remove the epidermis of the neck of the squab, soak it in clean water for 20 seconds, rinse off the congestion, and wash the neck of the squab. cut into 3 sections;

[0035] 2) Mix 20-degree vat wine, apple cider vinegar, tomato juice and light soy sauce in a mass ratio of 2:1:1:0.5 to form a seasoning solution, soak the pigeon neck in the seasoning solution for 3 hours, take it out and drain ;

[0036] 3) According to mass parts, it is 25 parts of star anise powder, 30 parts of Huang Jing powder, 150 parts of turmeric powder, 35 parts of salt, 20 parts of pepper powder, 20 parts of licorice powder, 15 parts of salt and 5 parts of chicken essence, mix well to make salt baked powder , mix salt baked powder, ginger juice and squab neck according to the mass ratio of 3:1:50 a...

Embodiment 3

[0042] A method for preparing salt-baked squab neck, comprising the following steps:

[0043] 1) Place the neck of the pigeon from which the blood has been removed and soak it in 6% saline at a temperature of 2°C for 8 minutes, then remove the epidermis of the neck of the pigeon, soak it in clear water for 15 seconds, and rinse off the congestion;

[0044] 2) Mix the vat wine, apple cider vinegar, tomato juice and light soy sauce in a mass ratio of 1:1:1:0.5 to form a seasoning solution, soak the pigeon neck in the seasoning solution for 3 hours, take it out and drain;

[0045] 3) According to mass parts, it is 20 parts of star anise powder, 30 parts of Huang Jing powder, 120 parts of turmeric powder, 30 parts of salt, 15 parts of pepper powder, 15 parts of licorice powder, 10 parts of salt and 4 parts of chicken essence, mix well to make salt baked powder , mix salt baked powder, ginger juice and squab neck according to the mass ratio of 3:1:45 and marinate evenly for 2 hours...

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Abstract

The invention provides a method for making a salt-baked squab neck. The method comprises the steps that 1) the squab neck without blood is placed in a saline solution with the temperature of 1-3 DEG Cand concentration of 5-8% and soaked for 5-10 minutes, the epidermis of the squab neck is removed and soaked in clear water for 10-20 seconds, and the extravasated blood is completely removed throughwashing; 2) seal cylinder liquor, apple vinegar, tomato juice and light soy sauce are evenly mixed according to the mass ratio of (1-2):1:1:0.5 and prepared into a seasoning solution, and the squab neck is placed in the seasoning solution and soaked for 2-3 hours, taken out and drained off; 3) salt-baked powder is added for curing; 4) the squab neck is taken out and air-dried; 5) yam powder, taropowder, aloe juice and coconut juice are mixed into serous fluid, and the squab neck is soaked in the serous fluid, picked up and air-dried; 6) the squab neck is wrapped by lotus leaves and tinfoil and buried into a boiling salt pile for baking; 7) the squab neck is taken out and baked. The made squab neck is tender and smooth in meat quality, the neck bone is tasty and soft, the squab neck further has fragrant and crispy epidermis and is delicious, inflaming cannot occur, and the preservation time is long.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a method for preparing salt-baked squab neck. Background technique [0002] Pigeon meat, also known as Baifeng, is delicious in meat and rich in nutrition. The famous black-bone chicken and Baifeng balls are made of black-bone chicken and Baifeng as raw materials. It contains calcium, iron, copper and other minerals and vitamins A\B\E etc. are higher than chicken, fish, beef and mutton. Pigeon liver contains the best courage, which can help the human body to utilize cholesterol well and prevent arteriosclerosis. Pigeon meat is rich in pantothenic acid, which is very effective in preventing hair loss, gray hair and premature aging. How to expand the deep-processing products of pigeons and provide people with pigeon products with high nutritional value to meet human needs for health and nutrition? Food needs need to be addressed urgentl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/70A23L13/40A23B4/20
CPCA23B4/20A23V2002/00A23L13/20A23L13/42A23L13/426A23L13/428A23L13/50A23L13/72A23V2250/5118Y02A40/90
Inventor 葛洪伟刘大利王洪振候喜梅刘成海谭本杰杨素芳
Owner 南宁利腾农业科技有限公司
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