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Fish belly pigeon thick soup and making method thereof

A technology of fish maw and pigeon, which is applied in the field of fish maw pigeon soup and its preparation, can solve the problem that the health effects of pigeon and fish maw cannot be exerted at the same time, and achieve the effect of abundant products, rich sources of raw materials, and easy promotion

Pending Publication Date: 2020-08-11
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing consumption of pigeons and fish maw is generally carried out separately, and the two are not combined. The health effects of pigeons and fish maw cannot be brought into play at the same time, which also increases the complexity of cooking.

Method used

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  • Fish belly pigeon thick soup and making method thereof
  • Fish belly pigeon thick soup and making method thereof

Examples

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preparation example Construction

[0036] A preparation method of fish maw pigeon soup, comprising:

[0037] Pretreatment steps: Wash and foam the fish maw and snow fungus in the formula amount, boil the foamed fish maw with water, take out and dehydrate, dehydrate the foamed snow fungus, and then cut the dehydrated fish maw and snow fungus into diced, dried in the oven;

[0038] Cooking steps: wash the pigeon meat according to the formula, and put it in water for later use; wash the lean meat according to the formula, remove the tendons and residual fat, cut it into small pieces and put it into the pot together with the washed pigeon meat , add the prescribed amount of water, and cook for 60-80 minutes; remove the lean meat and pigeon meat, filter the soup, and then tear the meat into shreds; the soup in the pot is concentrated to obtain the concentrated soup;

[0039] A mixing step: mixing the shredded meat with the dried fish gum and snow fungus to obtain the first mixture;

[0040]Secondary mixing step: m...

Embodiment 1-5

[0048] Pigeon soup with fish maw, characterized in that it is prepared from the following raw materials: pigeon meat, lean meat, fish maw, white fungus, salt, monosodium glutamate, I+G, powdered sugar, maltodextrin, tapioca starch, dried onion and water. The specific dosage of each of the above components is shown in Table 1 below.

[0049] The formula table of the fish maw pigeon soup of table 1 embodiment 1-5

[0050] Example 1 Example 2 Example 3 Example 4 Example 5 pigeon meat 31 15 31 25 18 lean meat 30 26 30 28 27 Maw 3.5 1.5 3.5 2.5 2 snow fungus 4.2 1.3 4.2 2.5 2 salt 3 1 6 3 2 monosodium glutamate 2 1 3 2.5 1.5 I+G 0.03 0.02 0.05 0.035 0.025 powdered sugar 0.4 0.2 0.6 0.4 0.3 Maltodextrin 2.5 0.8 3 2 1 Cassava starch 18 15 20 18 16 Dried shallots 0.28 0.15 0.4 0.3 0.2 water 180 100 200 150 110

[0051] The fish maw pigeon soup...

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Abstract

The invention discloses fish belly pigeon thick soup and a making method thereof. The fish belly pigeon thick soup is made from the following raw materials in parts by weight of 15-31 parts of young pigeon meat, 26-30 parts of lean meat, 1.5-3.5 parts of fish bellies, 1.3-4.2 parts of snow fungi, 1-6 parts of table salt, 1-3 parts of monosodium glutamate, 0.02-0.05 part of I+G, 0.2-0.6 part of powdered sugar, 0.8-3 parts of maltodextrin, 15-20 parts of tapioca starch, 0.15-0.40 part of dry scallions and 100-200 parts of water. According to the fish belly pigeon thick soup, the pigeons and thefish bellies are made into the thick soup, so that the fish belly pigeon thick soup has the characteristics of being low in fat, low in cholesterol, high in nutrient value, outstanding in health-careefficacy and unique in flavor; and besides, the fish belly pigeon thick soup has the characteristics of being eatable instantly, convenient, good in reconstituability and good in mouth feel, and nutrient characteristics and diversity of instant foods are enriched. The invention further discloses the making method of the fish belly pigeon thick soup. The method has the characteristics of being mature in making technology, simple to operate, nutritive and safe.

Description

technical field [0001] The invention relates to the field of food, in particular to a fish maw pigeon soup and a preparation method thereof. Background technique [0002] Shiqi pigeon is one of the local pigeon breeds in China. It has high production performance, tender and juicy meat, delicious meat, clove flavor, and is a breed of meat pigeon that is resistant to roughness and easy to raise. It is famous for its high quality, high yield, and resistance to rough feeding. , is one of the larger meat pigeon breeds in my country. Because of its free feeding, high nutritional value, without any drug residue. Compared with the test results of chicken, Zhongshan Shiqi Pigeon has three times higher amino acid content, three times lower fat and three times lower cholesterol than chicken, which meets modern people's needs for low-fat and low-cholesterol food. In terms of health effects, Shiqi pigeon meat can strengthen the body and invigorate the kidneys, improve memory, lower bloo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L13/50A23L33/00
CPCA23L13/50A23L23/10A23L33/00A23V2002/00A23V2200/30A23V2250/5114A23V2250/5118
Inventor 林家森郑萍胡志高张延杰刘霭莎吴俏槿
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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