CN101385549A - Imperial pigeon produced in secret method and production technique thereof - Google Patents
Imperial pigeon produced in secret method and production technique thereof Download PDFInfo
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- CN101385549A CN101385549A CNA2008102281790A CN200810228179A CN101385549A CN 101385549 A CN101385549 A CN 101385549A CN A2008102281790 A CNA2008102281790 A CN A2008102281790A CN 200810228179 A CN200810228179 A CN 200810228179A CN 101385549 A CN101385549 A CN 101385549A
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Abstract
The invention provides an imperial pigeon of a secret recipe and a manufacturing process in food industry. In the manufacturing process, a pickling method of the imperial pigeon is to use classical palace imperial culinary skill gold soup (commonly referred to as soup stock) for salting. The gold soup means that the quantity of the soup is equal to the gold of the same quantity in value. In the preparation method of the gold soup, an old hen, beef, rare mushroom, seafood, onion, soy sauce and salt are used as raw materials which are cut into alder spittlebugs with little amount of Chinese herbal to be decocted. A living young pigeon is killed. Feathers and internal organs are removed. Then, the young pigeon is put in a vessel and added with soy sauce, rice wine, white sugar, aginomoto, refined salt, spiceleaf, bulk ingredient, cumin, dry pepper, onion and ginger blocks and the gold soup to be salted for two hours for reservation. Maize flour is added with water to be made into dumpling powder to be wakened for 20min for reservation. A piece of silver paper is used for packing the salted young pigeon. Then, the wakened maize flour is covered on the young pigeon which is packed with the silver paper to be put in a baking oven to be baked for 40-50min. Then, the baked young pigeon is taken out to be bundled with a red rope. The product combines the traditional food baking technology with modern scientific technology. With the new salting and baking method adopted, the product has the advantages of new taste, high quality with low price and being good for younger and old.
Description
Technical field:
The present invention relates to a kind of imperial pigeon produced in secret and manufacture craft in the food service industry.
Background technology:
At present, along with the raising of people's life, also require high more more to the taste of food.So in field of food, must constantly innovate the food of the various different tastes of research and development, different-style, satisfy people's demand.The burning techniques of imperial pigeon produced in secret is to fire principle beggars chicken among the people to spread out to unravel silk and form.Beggars chicken is former to go out poverty-stricken refugees more among the people (referring to beg) and steals the chicken of coming, with mud chicken is wrapped, frame baked wheaten cake mud, mud heat chicken also ripe.According to legend, Emperor Qianlong is made a tour in disguise then, the open country of taking to the wilds by chance, and hungry being stranded accompanied each other, and has individual beggar to see that he is pitiful, send " beggars chicken " to satisfy to spend famine, after Qianrong's food, is profuse in praise, and this just spreads the beggars chicken burning techniques later age.According to the theory that nutrition " is better than medicine with the food therapy disease ", the nutritive value of pigeon is high, the saying that " dove wins nine chickens " arranged among the people.Dove meat is not only nutritious, also have strong body kidney tonifying, life vigor, brain tonic mend refreshing, improve memory, bring high blood pressure down, adjust blood sugar for human body, skin maintenance, the pure white delicacy of skin, health care such as promote longevity.On the non-staple food market, though the raw material variety of animal and plant food is very abundant, eaten the centuries mostly now, new raw-food material is in development, and the listing rate is almost nil.Some R﹠D institutions are placed on increasing income on the rate of output to research effort, have also limited new raw-food material listing.For this reason, we research and develop imperial pigeon produced in secret, try hard to the food burning techniques that China is traditional combine with modern science and technology.Make the part serve the present,, explore new approaches, for huge numbers of families' dining table is put new reconstituted food raw material by the burning techniques way compatible mutually with food nutrition.This idea has also obtained the support of non-staple food production unit, and part food production enterprise signs the technology transfer agreement with us, wishes early with new raw-food material supply the market.The demand in market also becomes the power of our research and development " imperial pigeon produced in secret ", has transferred the enthusiasm that our food is researched and developed scientific and technological backbone more energetically.Therefore, develop a kind of imperial pigeon produced in secret and manufacture craft is domestic market new problem anxious to be solved always.
Summary of the invention:
Provide order of the present invention a kind of novel science, manufacture craft superior, be of high nutritive value, local flavor is quiet and tastefully laid out, mouthfeel is unique, crisp-fried is good to eat, crisp flavor is pure, fragrance twines, aftertaste is long, that China is traditional food burning techniques and modern science and technology in conjunction with, utilize new pickled and method for cooking, make it to research and develop into new taste, inexpensive, all-ages, eater have should health imperial pigeon produced in secret and manufacture craft.
The object of the present invention is achieved like this: imperial pigeon produced in secret and manufacture craft, its manufacture craft is, the method for pickling of imperial pigeon produced in secret be spread out pickled with classic imperial court dinner cooking gold soup (being commonly called as long-used soup), gold soup, mean the gold equivalence of the quantity and the equal in quality of soup, the compound method of gold soup, one's old mother chicken commonly used, beef, rare mushroom, seafood and green onion, ginger, soy sauce, salt raw material are cut foam and are added a little Chinese herbal medicine and be boiled into; The fresh and alive squab of one 350-450 gram is slaughtered unhairing, goes internal organ to clean to put into container, and it is standby to add pickled 2 hours of soy sauce 30 grams, rice wine 30 grams, white sugar 20 grams, monosodium glutamate 3 grams, refined salt 5 grams, spiceleaf 5 grams, aniseed 5 grams, cumin 3 grams, chilli 10 grams, each 30 gram of green onion ginger piece and golden soup; Corn flour 200 gram is added hydration become the dumpling face the same, raw meat 20 minutes is standby; Get one of masking foil, pickled good squab is wrapped, then the good Corn bread moulding on the squab of wrapping of waking up with masking foil; Put into baking oven, took out the red rope of bundle, subsides good fortune word in roasting 40-50 minutes; Strip off is an edible.
Main points of the present invention are secret system long-used soup and burning techniques.Its technological principle is to drive the long-used soup that prepare in the kitchen, pickled all raw-food materials with traditional imperial palace.With the pickled raw material that comes out of this golden soup, not only nutritious, and the mouthfeel uniqueness.The simpleness sense that the field of existing genuineness is pure and fresh is again the rare people of imperial lineage imperial palace sumptuous courses at a meal in a kind of town.On the manufacture craft, on the skill and technique of traditional baking, use modern high-and-new science and technology, take the high temperature sterilization method twice, make food under the condition that does not change the own type body, extend the shelf life.Both be fit to industrialized mass production, and also be fit to handicraft and make on a small scale.Be a social benefit and economic benefit and high new technology product.
Imperial pigeon produced in secret and preparation technology compared with prior art, novel science, the food burning techniques that China is traditional and modern science and technology in conjunction with, utilize new pickled and method for cooking, make it to research and develop into new taste, favorable season: the spring, summer, autumn and winter.The eater has suitable healthy, will be widely used in the food service industry.
The present invention is described in detail below in conjunction with embodiment.
The specific embodiment:
The fresh and alive squab of one 400 gram is slaughtered unhairing, goes internal organ to clean to put into container, and it is standby to add pickled 2 hours of soy sauce 30 grams, rice wine 30 grams, white sugar 20 grams, monosodium glutamate 3 grams, refined salt 5 grams, spiceleaf 5 grams, aniseed 5 grams, cumin 3 grams, chilli 10 grams, each 30 gram of green onion ginger piece and golden soup; Corn flour 200 gram is added hydration become the dumpling face the same, raw meat 20 minutes is standby; Get one of masking foil, pickled good squab is wrapped, then the good Corn bread moulding on the squab of wrapping of waking up with masking foil; Put into baking oven, took out the red rope of bundle, subsides good fortune word in roasting 40-50 minutes; Strip off is an edible.
Claims (1)
1, a kind of imperial pigeon produced in secret and manufacture craft, it is characterized in that: its manufacture craft is, the method for pickling of imperial pigeon produced in secret be spread out pickled with classic imperial court dinner cooking gold soup (being commonly called as long-used soup), gold soup, mean the gold equivalence of the quantity and the equal in quality of soup, the compound method of gold soup, one's old mother chicken commonly used, beef, rare mushroom, seafood and green onion, ginger, soy sauce, salt raw material are cut foam and are added a little Chinese herbal medicine and be boiled into; The fresh and alive squab of one 350-450 gram is slaughtered unhairing, goes internal organ to clean to put into container, and it is standby to add pickled 2 hours of soy sauce 30 grams, rice wine 30 grams, white sugar 20 grams, monosodium glutamate 3 grams, refined salt 5 grams, spiceleaf 5 grams, aniseed 5 grams, cumin 3 grams, chilli 10 grams, each 30 gram of green onion ginger piece and golden soup; Corn flour 200 gram is added hydration become the dumpling face the same, raw meat 20 minutes is standby; Get one of masking foil, pickled good squab is wrapped, then the good Corn bread moulding on the squab of wrapping of waking up with masking foil; Put into baking oven, took out the red rope of bundle, subsides good fortune word in roasting 40-50 minutes; Strip off is an edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102281790A CN101385549A (en) | 2008-10-20 | 2008-10-20 | Imperial pigeon produced in secret method and production technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102281790A CN101385549A (en) | 2008-10-20 | 2008-10-20 | Imperial pigeon produced in secret method and production technique thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101385549A true CN101385549A (en) | 2009-03-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008102281790A Pending CN101385549A (en) | 2008-10-20 | 2008-10-20 | Imperial pigeon produced in secret method and production technique thereof |
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| CN (1) | CN101385549A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828721A (en) * | 2010-04-28 | 2010-09-15 | 河北永生食品有限公司 | Method for manufacturing chicken-wrapped bread |
| CN102488233A (en) * | 2011-12-20 | 2012-06-13 | 贾玉山 | Black mud roasted squab |
| CN102578614A (en) * | 2012-02-24 | 2012-07-18 | 贾玉山 | Young pigeon roasted in white mud |
| CN102599541A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Method for manufacturing special-flavour young pigeon |
| CN102669707A (en) * | 2012-05-25 | 2012-09-19 | 马胜清 | Young pigeon meat with bouquet |
| CN105558821A (en) * | 2016-03-03 | 2016-05-11 | 徐岩 | Hamburger chicken |
| CN106107589A (en) * | 2016-07-27 | 2016-11-16 | 左招霞 | The preparation technology of squab |
-
2008
- 2008-10-20 CN CNA2008102281790A patent/CN101385549A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828721A (en) * | 2010-04-28 | 2010-09-15 | 河北永生食品有限公司 | Method for manufacturing chicken-wrapped bread |
| CN102488233A (en) * | 2011-12-20 | 2012-06-13 | 贾玉山 | Black mud roasted squab |
| CN102578614A (en) * | 2012-02-24 | 2012-07-18 | 贾玉山 | Young pigeon roasted in white mud |
| CN102599541A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Method for manufacturing special-flavour young pigeon |
| CN102599541B (en) * | 2012-03-28 | 2013-07-24 | 常熟市玉山食品有限公司 | Method for manufacturing special-flavour young pigeon |
| CN102669707A (en) * | 2012-05-25 | 2012-09-19 | 马胜清 | Young pigeon meat with bouquet |
| CN105558821A (en) * | 2016-03-03 | 2016-05-11 | 徐岩 | Hamburger chicken |
| CN106107589A (en) * | 2016-07-27 | 2016-11-16 | 左招霞 | The preparation technology of squab |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090318 |