Instant salt-baked squab and preparation method thereof

A production method, the technique of roasting squab, is applied in the field of food processing to achieve the effect of convenient eating, good taste and flavor, and compelling aroma

Pending Publication Date: 2021-02-26
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But my country's pigeon meat market is far from being opened, let alone the international market

Method used

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  • Instant salt-baked squab and preparation method thereof
  • Instant salt-baked squab and preparation method thereof
  • Instant salt-baked squab and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Raw material selects meat pigeons within 4 weeks of age in the meat pigeons, and slaughters and freezes. The auxiliary material for salt baking is salt baking powder

[0026] (1) Thawing and washing: the frozen pigeons are thawed by rinsing with cold water. Remove the fine pigeon feathers that have not been cleaned on the surface of the pigeon, and at the same time ensure that the internal organs (pigeon lungs, gallbladder, etc.) that may affect the flavor are removed. Shower between the pair should not be too long, so that the pigeon body is soft again, and there is no obvious cold feeling when touching the hands.

[0027] (2) Paint pickling: first adjust the ingredients such as refined salt, salt-baked powder, and rice wine and apply them inside and outside the pigeon's chest cavity, focusing on the dead spots such as the pigeon's wings and the inside of the pigeon's legs. Chop the shiitake mushrooms, ginger and garlic, mix well and spread it inside the pigeon belly...

Embodiment 2

[0033] Embodiment 2: the determination of optimum salt-baked powder consumption

[0034] Table 1 Effect of the dosage of salt baked powder on the sensory quality of pigeon meat

[0035]

[0036] Note: The data in the table are the mean ± SD values ​​of the measured values, and different superscript letters in the same column indicate significant differences.

[0037] The main function of salt-baked powder is to make the salt-baked flavor penetrate into the pigeon meat. Table 4 shows the sensory evaluation results of salt-baked pigeons with different amounts of salt-baked powder under the conditions of cooking time of 20 minutes, drying time of 25 minutes, and drying temperature of 80°C. It can be seen from Table 4 that the amount of baked salt powder has a significant effect on the texture, taste and total score of the product (P=0.02). Histological form scores, taste scores and total scores showed a trend of increasing first and then decreasing. When the amount of salt b...

Embodiment 3

[0038] Embodiment 3: Determination of optimum cooking time

[0039] Table 2 Effects of different cooking times on the sensory quality of pigeon meat

[0040]

[0041] The cooking of meat is the heating and denaturation process of myofilament protein, myosin and myoglobin in the muscle. Myoglobin will change its affinity with the central ferrous ion due to heating and denaturation, and the ferrous ion will also be dissolved by heating. Oxidized to ferric ions, the muscle tissue becomes denser and the color changes from red to brown overall. Cooking time will affect the tissue state of pigeon meat, thereby affecting its sensory evaluation results.

[0042] The pigeon meat marinated with 40g of salt-baked powder and other marinade was steamed for 10min, 15min, 20min, 25min and 0min respectively, and then baked at 80°C for 15min. The sensory evaluation results are shown in Table 2. In Table 2, when the cooking time was 10 minutes, the sensory scores were significantly lower,...

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PUM

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Abstract

The invention discloses an instant salt-baked squab and a preparation method thereof. The squab in meat pigeons is selected as a research object, and the instant salt-baked squab is developed throughoven-drying and sterilization preservation by using a pickling and cooking water-baking method. The optimization and verification are carried out through texture determination, orthogonal analysis, sensory evaluation and other methods to obtain the optimal formula of the instant water-baking method salt-baked squab. The sensory score of the salt-baked pigeon is taken as a standard, single factor and orthogonal tests are adopted, and the influence of a salt-baked pigeon salt-baking powder addition amount, water-baking time, oven-drying temperature and oven-drying time on a salt-baked pigeon finished product is mainly discussed. The research conclusion is as follows: the use amount of the salt-baking powder has a significant influence on the texture of the salt-baked squab. Orthogonal test results show that the use amount of the salt-baking powder is 40 g, the cooking water-baking time is 20 min, the oven-drying temperature is 90 DEG C, the oven-drying time is 25 min, and therefore the effect is the best. The prepared salt-baked squab is golden yellow, rich in fragrance, good in taste and flavor, nutritional and health-care.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to the preparation technology of salt-baked squab. Background technique [0002] Squab pigeons are usually referred to as meat pigeons, which refer to young pigeons within 4 weeks of age. Pigeon meat is famous for its tenderness and deliciousness, and is the first of the meat products. Moreover, the squab is rich in nutrition, with a protein content of more than 15%, more than 17 kinds of rich amino acids, and a variety of trace elements and minerals, among which calcium, iron, copper and other elements and vitamins A, B, E, etc. It is higher than that in chicken, fish, beef, and mutton, and is a typical low-fat, high-protein ideal food. [0003] At present, the pigeon industry is developing in the direction of industrialization and scale. There are more than 1,200 pigeon farms of a certain scale in my country, and the number of breeding pigeons on hand is mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/10
CPCA23L13/50A23L13/72A23L5/13A23L13/428A23L5/10
Inventor 刘巧瑜赵文红吴俊师曾晓房余卫国陈海光
Owner ZHONGKAI UNIV OF AGRI & ENG
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