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Method for preparing coconut-flavor braised young pigeon

A production method, the technology of squab, applied in food coating, food ingredients as coating agent, food science, etc., can solve the problem of single taste, achieve the effect of improving appearance and solving air bubbles

Pending Publication Date: 2020-07-17
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the taste of traditional braised squab is relatively simple, and there will be a unique taste of pigeons. Many consumers refuse to eat it because they don't like its taste.

Method used

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  • Method for preparing coconut-flavor braised young pigeon
  • Method for preparing coconut-flavor braised young pigeon
  • Method for preparing coconut-flavor braised young pigeon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: A method for preparing braised pigeon with coconut fragrant sauce, including the following steps:

[0022] (1) Choose a pigeon with a short growth period, clean it and soak it in clean water for 20 minutes, then immediately put it in cold water to cool after being scalded in boiling water;

[0023] (2) Put the cooled pigeon into a marinating preparation and marinate for 3.5 hours, and turn the raw materials up and down every half an hour;

[0024] (3) Boiled: Rinse the marinated pigeons, drain them, put them in the stewed soup, keep them in a slightly boiling state for 35 minutes, and keep the pigeons completely immersed in the stewed soup;

[0025] Braised soup formula: mass percentage based on pigeon mass: salt 8%, star anise 0.4%, pepper 0.1%, pepper 0.1%, cinnamon 0.5%, tangerine peel 0.5%, bay leaf 0.1%, fennel 0.5%, licorice 0.5%, ginger 5%, soy sauce 1%, Hakka mother wine 15%, coconut meat 8%, purified water 350%;

[0026] (4) Coat the braised pigeon evenly ...

Embodiment 2

[0029] Example 2 The effect of frying time on the quality of braised pigeon

[0030] According to the above test results, it is determined to use soybean oil (90%) + coconut oil (10%) at a temperature of 160° C. for frying in a deep fryer. The frying time test is carried out according to the method of Example 1. The results are shown in Table 2.

[0031] Table 2 The effect of frying time on the quality of braised pigeon

[0032]

[0033] It can be seen from Table 2 that the frying time is within the range of 1min-5min, and the three sensory evaluation scores of the color, texture and flavor of the braised pigeon increase with the extension of the frying time. At 4min, the color is bright and the sauce is red. The color is darker at 5min, so 4min is the best choice.

Embodiment 3

[0034] Example 3 Effect of the ratio of soybean oil to coconut oil on the quality of braised pigeon

[0035] According to the above test results, the frying temperature was determined to be 160° C., and the frying time was 4 min. The soybean oil and coconut oil ratio test was carried out according to the method of Example 1.

[0036] Table 3 The effect of soybean oil and coconut oil ratio on the quality of braised pigeon

[0037]

[0038] It can be seen from Table 3 that when soybean oil + coconut oil = 9:1, the flavor score is the highest, and the color is also the best. Therefore, it is determined that the braised pigeon with soy oil: coconut oil = 9:1 has the best flavor. Soybean oil: braised pigeon made with coconut oil = 9:1 and braised pigeon made with pure soybean oil. The total ion chromatograms of flavor components analyzed by GC-MS are shown respectively figure 2 , image 3 .

[0039] Table 1 Soybean oil: coconut oil = 9:1 flavor composition and relative percentage of bra...

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PUM

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Abstract

The invention discloses a method for preparing coconut-flavor braised young pigeon. The method comprises the following steps: (1) selecting a young pigeon with short growth period, soaking the young pigeon in clear water for 15 to 25 minutes, and immediately putting the young pigeon into cold water for cooling after boiling and scalding the young pigeon; (2) putting the cooled young pigeon into apickling agent, performing pickling for 3 to 4 hours, and turning the raw materials up and down once every half hour; (3) stewing: washing the young pigeon, draining the young pigeon, putting the young pigeon into bittern soup for stewing, maintaining a slightly boiling state, and completely soaking the young pigeon in the bittern soup; (4) uniformly coating the young pigeon with skin crisping water, and performing drying in the air; (5) frying the young pigeon at 150-190 DEG C; and (6) and coating the surface of the pigeon with a layer of coconut oil so as to obtain the coconut-flavor braisedyoung pigeon. The sensory evaluation score of the product obtained by the invention is 9.5, and the color difference is 1.90. 45 kinds of volatile flavor components are detected by gas chromatography-mass spectrometry, and include 15 kinds of alkenes, 9 kinds of aldehydes, 5 kinds of alcohols, 4 kinds of ketones, wherein the alkenes and aldehydes are the main aroma components of the braised pigeon.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to the preparation technology of braised pigeon. Background technique [0002] Braised pigeon is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main ingredient is pigeon, which is characterized by crisp skin, slippery meat, tender bones and juicy. [0003] Pigeons are rich in nutrition and have nourishing health care effects. Eating pigeon meat can nourish blood and nourish qi, refresh the brain, and beautify the skin. However, the taste of traditional braised pigeon is relatively single and has a unique taste of pigeons. Many consumers refuse to eat it because they do not like the taste. [0004] Coconut scent is widely loved by the people. It has a unique sweet and milky scent. Coconut oil is a fat with a sweet nut scent and also has many functions. It is a good choice to make coconut scented pigeon. However, if you use coconut oil to fry p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10A23P20/15
CPCA23L13/50A23L13/72A23L13/428A23L13/42A23L5/11A23P20/15A23V2002/00A23V2200/22A23V2250/18
Inventor 白卫东赵文红钱敏李湘銮陈萧萧刘旋斌
Owner ZHONGKAI UNIV OF AGRI & ENG
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