Marinating formula and method for young pigeons

A preparation method and technology for pigeons, which are applied in the fields of food science, food preservation, and application, can solve the problems of complicated roasting process and difficult to master the taste of pigeons, and achieve the effect of convenient and efficient marinating, improving product quality and strong flavor.

Inactive Publication Date: 2020-10-20
淮安市苏楚食品有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

However, the firing process of squab is complicated, and the taste is not easy to master. With the accelerated pace of life and the continuous improvement of living

Method used

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  • Marinating formula and method for young pigeons

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specific Embodiment 1

[0026] see figure 1 As shown, the present invention is a marinated formula for squab, comprising the following raw materials in parts by weight: 5 parts of raw astragalus, 4 parts of salvia miltiorrhiza, 5 parts of Radix Ophiopogon japonicus, 5 parts of star anise, 3 parts of grasswort, 3 parts of licorice , 5 parts of Guanghexiang, 5 parts of clove, 4 parts of Angelica dahurica, 5 parts of fragrant leaves, and 3 parts of peppercorns are mixed and ground into powder; then add 2 parts of black pepper powder, 2 parts of magnolia powder, 2 parts of sand ginger powder, and 15 parts of salt 5 parts of sugar, 1 part of preservative, 1 part of food coloring, 4 parts of chicken bouillon, 3 parts of sesame oil, 4 parts of cooking wine, 5 parts of soy sauce, and 1 part of bone marrow extract to form a brine.

[0027] The marinating method of squab includes the following processes:

[0028] Step 1: Washing the pigeons: remove the heads of the slaughtered pigeons, remove the internal org...

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Abstract

The invention discloses a marinating formula and method for young pigeons, and relates to the technical field of young pigeon marinating. The method comprises the following steps of cleaning the youngpigeons: removing the heads, the internal organs and grimy blood of the slaughtered young pigeons, and cleaning the young pigeons for later use; pickling the young pigeons: adding 100 parts by mass of the young pigeons and 30 parts by mass of pickling liquid into a tumbling machine, tumbling the young pigeons in vacuum, and then pickling the young pigeons at a low temperature; marinating the young pigeons: adding 50 parts by mass of the young pigeons and 10 parts by mass of marinating liquid into a marinating pot, and supplementing 100 parts of water; performing heating to 100 DEG C and performing stewing for 2 hours; and performing low-temperature hanging and airing: hanging the marinated young pigeons on an airing rack, and airing the marinated young pigeons in an environment with the temperature of 6-15 DEG C until the surfaces of the marinated young pigeons are slightly dry. The young pigeons are tumbled in vacuum in the pickling liquid and then pickled at the low temperature, andthen the pickled young pigeons are marinated by adding the marinating liquid, so that the young pigeons are conveniently and efficiently marinated, and the marinated young pigeons conforming to the hobbies of consumers are made.

Description

technical field [0001] The invention belongs to the technical field of stewed pigeons, in particular to a formula and method for stewed pigeons. Background technique [0002] Squabs are young pigeons within one month of age from hatching to leaving the nest for sale or for breeding. Because the pigeons are late adults, the eyes of the young pigeons that have just hatched cannot be opened, they cannot walk and eat freely, and they can only survive by being fed by their parents. The ability to ask questions and resist diseases is very poor. Dangerous times. But the pigeon meat of this period is thick and tender, with strong nourishing effect. The pigeon meat is delicious, tender, rich in crude protein and a small amount of inorganic salt and other nutrients. It is a rare delicacy. But the firing process of squab is complicated, and the taste is not easy to grasp. With the accelerated pace of life and the continuous improvement of living standards, people expect more nutritio...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/50A23L13/70A23L3/40
CPCA23L13/50A23L13/76A23L13/428A23L3/40
Inventor 张虎兵郑从洋
Owner 淮安市苏楚食品有限公司
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