Preparation formula and preparation recipe for tinfoil carbon roasted pigeon

Abstract

The invention discloses a preparation formula and a preparation recipe for a tinfoil carbon roasted pigeon. The problems that the temperature range of roasted pigeons on the market is currently uneven, and the pigeons taste greatly different because the sizes of the pigeons are not taken into account are solved. The tinfoil carbon roasted pigeon is prepared from the following raw materials by weight: a pigeon, 3 to 10 grams of salt, 2 to 6 grams of monosodium glutamate, 2 to 6 grams of chicken essence, 1.5 to 6 grams of Yipinxian soy sauce, 1.5 to 6 grams of beef powder, 1.5 to 6 grams of chicken meal, 2 to 6 grams of Shiqiao doenjang, 0.5 to 2 grams of Xianweibao monosidum glutanate, 0.5 to 2 grams of Hansol powder, 2 to 6 grams of green Chinese onion, and 0.5 to 2 grams of Chinese red pepper, and 0.5 to 2 grams of aniseed. According to the preparation formula and the preparation recipe for the tinfoil carbon roasted pigeon, as few seasonings as possible are adopted, the original taste of the pigeon is retained, and the loss of nutritional ingredients of the pigeon is prevented at the same time.

Description

technical field [0001] The invention relates to the field of food, in particular to a recipe and method for making squab roasted with tin foil and carbon. Background technique [0002] Pigeons are also called domestic pigeons and pigeons. Now people consciously raise pigeons as poultry. The nutritional value of pigeons is extremely high. It is not only a precious delicacy, but also a high-level nourishing product. The protein content of pigeon meat is high, and the digestibility of pigeon meat is also high, and the fat content is relatively low, so it is most suitable for human consumption in animal meat. In addition, elements such as calcium, iron, copper, vitamin A, B vitamins, and vitamin E contained in pigeon meat are higher than those in chicken, fish, beef, and mutton. Pigeon meat is also rich in pantothenic acid, which has a good curative effect on hair loss, white hair and premature aging. Pigeon meat is mild in nature, sweet in taste, and salty, and belongs to t...

AI Technical Summary

Problems solved by technology

[0003] The common method of eating pigeons is charcoal roasting, but the temperature lining of roasted pigeons on the market is uneven, and the pigeons are regardless of size, resulting in a large difference in the taste of the cooked pigeons, and the roasting process is open roasting. In contact with charcoal fire, it is difficult to retain the original taste of pigeons, and it is difficult to control the heat and time, and it is easy to be burnt or undercooked