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Making method of braised young pigeons

A production method, the technology of squab, applied in food coating, the function of food ingredients, food ingredients as a coating agent, etc., can solve the problems of unstable oil pouring process, difficult quality control, etc., and achieve natural red and bright color , sweet taste, mellow taste effect

Pending Publication Date: 2020-04-17
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing crispy water for braised squab is mainly honey, rice vinegar and light soy sauce. There are still many places that can be improved in terms of flavor and nutritional value, and the crispy water is basically dried after marinating and mixing. Dry for 2-5 hours, natural air drying is greatly affected by weather and seasonal changes, and the quality is difficult to control
And at present, the cooking method of braised squab in most hotels is deep-frying, because the oil-drenching process is unstable and the quality is difficult to control

Method used

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  • Making method of braised young pigeons
  • Making method of braised young pigeons
  • Making method of braised young pigeons

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of preparation method of braised squab, comprises the steps:

[0023] (1) put the cleaned squab into the pickling preparation and marinate for 4 hours; the formula of the pickling preparation is: the mass percentage is based on the squab mass: 7.5% of salt, 0.4% of star anise, 0.1% of Chinese prickly ash, 0.1% of pepper, 0.5% cinnamon, 0.5% tangerine peel, 0.1% bay leaf, 0.5% fennel, 0.5% licorice, 5% ginger, 1% soy sauce, 20% rice wine;

[0024] (2) Put the marinated squab into the stewed soup and boil for 2 hours, then air-dry for 40 minutes at 45°C in a blast dryer;

[0025] (3) configure crispy skin water, described crispy skin water is made up of following mass percentage:

[0026] Corn flour content: 2.4%, maple syrup content: 2.4%, Timding sweet vinegar content: 1.6%, the rest is 93.6% of the processed Hakka wine, the total amount is 500g; the air-dried squab is evenly coated with crispy skin Water, blow with a hair dryer at low wind for 1m...

Embodiment 2

[0029] Embodiment 2: the impact of different formulations of crispy skin water on the quality of braised squab

[0030] Use soybean oil, the firing method is oil leaching, the oil leaching temperature is 180°C, and the oil leaching time is 7min. The experiment is carried out according to the method in Example 1, and the results are as follows figure 1 .

[0031] Depend on figure 1 It can be seen that when cornstarch content accounts for 2.4% of the pigeon weight, the color difference of braised squab is the smallest, and the flavor evaluation score is also high. The cornstarch content is in the range of 0-2.4%, and the color difference increases with the cornstarch content. increase and decrease, and after the content of raw corn flour increases to more than 2.4%, the color difference increases instead, so the optimum content of corn flour is 2.4%.

[0032] According to the test results, it is determined to use soybean oil, the firing method is oil leaching, the oil leaching...

Embodiment 3

[0033] According to the test results, it is determined to use soybean oil, the firing method is oil leaching, the oil leaching temperature is 180°C, the oil leaching time is 7 minutes, the corn flour content is 2.4%, and the maple sugar content is 2.4%, according to the method in Example 1 experiment, the result is image 3 . Depend on image 3 It can be seen that when the vinegar content accounts for 1.6% of the weight of the pigeon, the color difference of the braised squab is the smallest, and the flavor evaluation score is the highest. The vinegar content is in the range of 0-1.6%, and the color difference decreases with the increase of the vinegar content. After the vinegar content increases above 1.6%, the color difference increases instead, so the optimum vinegar content is 1.6%. Embodiment 3: Determination of crispy skin water component content

[0034] During the oil drench process, the Maillard reaction occurs on the skin of the pigeons that have been dipped in cr...

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Abstract

The invention discloses a making method of braised young pigeons. The making method comprises the following steps: (1) putting cleaned young pigeons into a pickling agent, and performing pickling for3-5 h; (2) putting the pickled young pigeons into marinating soup, performing marinating for 1-3 h, and then performing air drying in an air blowing dryer at 40-45 DEG C for 20-60 min; (3) preparing crispy water; (4) uniformly coating the air-dried young pigeons with the crispy water, blowing the young pigeons with weak wind for 1 min by using a blower, then coating the young pigeons with the crispy water again, and blowing the young pigeons with weak wind for 0.5 min by using the blower; and (5) performing oil spraying on the blow-dried young pigeons at 170-190 DEG C for 5-10 min to obtain the braised young pigeons. The average score of flavor evaluation of the braised young pigeons obtained through the making method of braised young pigeons is 9.50, the protein content is 23.16%, the fatcontent is 12.13%, and 53 flavor substances, including 16 aldehydes, 5 ketones, 6 alcohols, 7 esters, 2 acids and 17 other flavor substances, are detected through solid phase microextraction. The braised young pigeons have natural, red and bright color, mellow taste and fragrant and sweet mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food, in particular to the preparation technology of braised squab. Background technique [0002] Braised squab is one of the famous traditional dishes in Guangdong Province, belonging to Cantonese cuisine. The main material is pigeon, which is characterized by crisp skin, smooth meat, tender bones and juiciness. [0003] Pigeon meat is tender and delicious, and contains nutrients such as various trace elements and amino acids. The protein content of pigeon meat is higher than that of other poultry, and the fat content is less (Zheng Jianqiang et al., 2003; Hao Pi et al., 1998). Because pigeon meat is rich in nutrition and strong in nourishment, it is not only a delicacy but also a medicinal diet. As early as in the "Compendium of Materia Medica", it is recorded that "pigeon meat has a good taste, flat nature, and enters the liver and kidney meridians", and has the effects of "nourishing yin and tonifyi...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10A23L5/41A23L29/30A23P20/15
CPCA23L13/50A23L13/72A23L13/428A23L13/57A23P20/15A23L5/12A23L29/30A23L5/41A23V2002/00A23V2200/044A23V2200/22A23V2200/14A23V2200/16A23V2250/60
Inventor 钱敏白卫东赵文红郑敏怡李湘銮董浩
Owner ZHONGKAI UNIV OF AGRI & ENG
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