Preparation method of spicy pigeon neck

A technology for spicy squab and squab, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts, etc. problems, to achieve a unique salty taste, to avoid indigestion or anger, and to have good elasticity

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

However, artificially raised squabs have shortcomings such as a short breeding period and insufficient chewiness. The comfort of the taste is slightly poor, and the flavor is not easy to p

Method used

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  • Preparation method of spicy pigeon neck
  • Preparation method of spicy pigeon neck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of spicy squab neck, it comprises the following steps:

[0022] 1) Put the pigeon neck into boiling water for a while, remove the subcutaneous tissue impurities on the surface of the pigeon neck, wash and drain, and use a perforator to make a hole along the end surface of the pigeon neck blank material section to make a taste hole The number of holes is ≧2, and the taste holes are evenly distributed on the end surface of the billet section; the neck of the pigeon is marinated with the pickling solution for 2 hours, and then removed to obtain the neck of the pickled pigeon; wherein, the preparation of the pickling solution The method is: add 3g of kaempferen, 6g of Angelica dahurica and 2g of seabuckthorn to 400g of rice wine, soak for 7 days, add 5g of sour lemon juice and 3g of sour buckwheat head juice, store for 20 days, and the filtrate obtained by filtration is the pickling solution;

[0023] 2) Add bottle-sealing wine to the pickled pi...

Embodiment 2

[0027] A kind of preparation method of spicy squab neck, it comprises the following steps:

[0028] 1) Put the pigeon neck into boiling water for a while, remove the subcutaneous tissue impurities on the surface of the pigeon neck, wash and drain, and use a perforator to make a hole along the end surface of the pigeon neck blank material section to make a taste hole The number of holes is ≧2, and the taste holes are evenly distributed on the end surface of the billet section; the neck of the pigeon is marinated with the pickling solution for 2 hours, and then removed to obtain the neck of the pickled pigeon; wherein, the preparation of the pickling solution The method is: add 3g of kaempferen, 6g of Angelica dahurica and 2g of seabuckthorn to 400g of rice wine, soak for 7 days, add 5g of sour lemon juice and 3g of sour buckwheat head juice, store for 20 days, and the filtrate obtained by filtration is the pickling solution;

[0029] 2) Add bottle-sealing wine to the pickled pi...

Embodiment 3

[0034]A kind of preparation method of spicy squab neck, it comprises the following steps:

[0035] 1) Put the pigeon neck into boiling water for a while, remove the subcutaneous tissue impurities on the surface of the pigeon neck, wash and drain, and use a perforator to make a hole along the end surface of the pigeon neck blank material section to make a taste hole The number of holes is ≧2, and the taste holes are evenly distributed on the end surface of the billet section; the neck of the pigeon is marinated with the pickling solution for 2 hours, and then removed to obtain the neck of the pickled pigeon; wherein, the preparation of the pickling solution The method is: add 3g of kaempferen, 6g of Angelica dahurica and 2g of seabuckthorn to 400g of rice wine, soak for 7 days, add 5g of sour lemon juice and 3g of sour buckwheat head juice, store for 20 days, and the filtrate obtained by filtration is the pickling solution;

[0036] 2) Add bottle-sealing wine to the pickled pig...

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PUM

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Abstract

The invention discloses a preparation method of spicy pigeon neck, which comprises the following steps: 1) pickling pigeon necks by using a pickling solution, taking out, and obtaining preserved pigeon neck pieces; 2) boiling pigeon necks by using a jar sealing wine, and pickling with a sodium bicarbonate solution to obtain pretreated pigeon necks; 3) adding pretreated pigeon necks into the prepared seasoning, boiling, taking out, draining, mixing with pre-treated guar gum, and obtaining flavored pigeon necks; the preparation method of the pretreated guar gum comprises the following steps: feeding edible guar gum into water, uniformly stirring, stirring at 70-80 DEG C, adding pretreated montmorillonite particles in a stirring state, continuously carrying out ultrasonic dispersion for 10-15minutes, and spray-drying to obtain pre-treated guar gum; 4) packaging the flavored pigeon necks in a specification, vacuum sealing, and radiating and sterilizing to obtain the spicy pigeon necks. The prepared pigeon neck has the characteristics of elasticity, crispness, delicious taste, comfort taste and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a preparation method of spicy 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 meat is rich in pantothenic acid, which is very effective in preventing hair loss, white hair and premature aging. Now the eating method of squab meat is mainly cooking in restaurants. The neck of squab is often due to more bones and less meat quality, which is not liked by consumers. Consumers often discard it, resulting in a waste of resources. Spicy food is a delicacy loved by the public, and it is the best snack for leisure, entertainment, and h...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/70A23L13/40A23L33/105A23L33/10A23L29/30A23L33/16
CPCA23V2002/00A23L13/20A23L13/42A23L13/422A23L13/428A23L13/432A23L13/50A23L13/72A23L29/30A23L33/10A23L33/105A23L33/16A23V2200/318A23V2200/30A23V2200/3262A23V2200/32A23V2200/14A23V2250/21A23V2250/1614A23V2250/1576A23V2250/506
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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