CN101467698A - Method for making roast spring pigeon - Google Patents
Method for making roast spring pigeon Download PDFInfo
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- CN101467698A CN101467698A CNA2007100605752A CN200710060575A CN101467698A CN 101467698 A CN101467698 A CN 101467698A CN A2007100605752 A CNA2007100605752 A CN A2007100605752A CN 200710060575 A CN200710060575 A CN 200710060575A CN 101467698 A CN101467698 A CN 101467698A
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- pigeon
- young pigeon
- young
- meat
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- Meat, Egg Or Seafood Products (AREA)
Abstract
A preparation method for crispy pigeon comprises the following steps: 1. carefully selecting a young pigeon getting out of a shell for two weeks, killing the young pigeon on the condition of maintaining the exterior, washing the young pigeon meat and putting into a conventional seasoning soup blend prepared by green onion, ginger, garlic, soy sauce, salt, sugar and soup stock to be pickled for 30 minutes; 2. fishing out the pickled young pigeon, drying, and soaking in boiling water; 3. fishing out the soaked young pigeon, drying with a clean towel, smearing sweet jam to the whole body; 4. dripping oil on the young pigeon in a hot oil pot with vigorous fire, frying and swinging the young pigeon until the color is bright red; 5. fishing out, cooling, sterilizing, sealing and packing. The method has the advantage that, the crispy pigeon prepared by the invention has carmine red color and luster, crisp tegmen, fresh and tender meat, convenient eating and rich nutrients, which can be matched with a variety of vegetables to be eaten in dishes, thereby providing a convenient food particularly suitable for household fast food.
Description
(1) technical field
The present invention relates to the preparation method of a kind of preparation method of food, particularly a kind of crispy spring pigeon.
(2) background technology
Pigeon meat is that people generally like the food that eats, and it is rich in protein, multivitamin and mineral matter, the often edible effect that has tonifying middle-Jiao and Qi, nourishment for vitality, improves the body and culature.But sintering procedure complexity of squab and taste are difficult for grasping.Along with the quickening of people's rhythm of life and improving constantly of living standard, the nutraceutical of the more instants of expectation particularly grows with each passing day especially for the demand that is fit to family's fast food instant food.
(3) summary of the invention
The objective of the invention is at above-mentioned situation, provide that a kind of color and luster sauce is red, crust is crisp, dove meat is fresh and tender, the preparation method of instant and nutritious crispy spring pigeon.
Technical scheme of the present invention:
A kind of preparation method of crispy spring pigeon, it is characterized in that making step is as follows: the squab of 1, choosing two weeks of shell is a raw material, slaughter and keep the squab profile, put into by the conventional soup spice of green onion, ginger, garlic, soy sauce, salt, sugar and soup-stock modulation after pigeon meat is cleaned and pickled 30 minutes; 2, the pigeon meat that will pickle is pulled out, drenches dried, soaks ripe then in boiling water; 3, will soak that ripe pigeon meat is pulled out and dry with clean towel after, whole being coated with sweet taste jam; 4, its oil in the vigorous fire heat oil pot is drenched, the swing of the fried system in limit limit is until being shiny red then; 5, it is pulled out, cooling, sterilizing and air-tight wrapping.
Advantage of the present invention is: the crispy spring pigeon color and luster sauce that this method is made is red, crust is crisp, dove meat is fresh and tender, instant and nutritious, can cooperate the various vegetables sabot edible, is a kind of instant food that is particularly suitable for family's fast food.
(4) specific embodiment
Embodiment: a kind of preparation method of crispy spring pigeon, its making step is as follows: the squab of 1, choosing two weeks of shell is a raw material, slaughter and keep the squab profile, put into by the conventional soup spice of green onion, ginger, garlic, soy sauce, salt, sugar and soup-stock modulation after pigeon meat is cleaned and pickled 30 minutes; 2, the pigeon meat that will pickle is pulled out, drenches dried, soaks ripe then in boiling water; 3, will soak that ripe pigeon meat is pulled out and dry with clean towel after, whole being coated with sweet taste jam; 4, its oil in the vigorous fire heat oil pot is drenched, the swing of the fried system in limit limit is until being shiny red then; 5, it is pulled out, cooling, sterilizing and air-tight wrapping.
Claims (1)
- A kind of preparation method of crispy spring pigeon, it is characterized in that making step is as follows: the squab of 1, choosing two weeks of shell is a raw material, slaughter and keep the squab profile, put into by the conventional soup spice of green onion, ginger, garlic, soy sauce, salt, sugar and soup-stock modulation after pigeon meat is cleaned and pickled 30 minutes; 2, the pigeon meat that will pickle is pulled out, drenches dried, soaks ripe then in boiling water; 3, will soak that ripe pigeon meat is pulled out and dry with clean towel after, whole being coated with sweet taste jam; 4, its oil in the vigorous fire heat oil pot is drenched, the swing of the fried system in limit limit is until being shiny red then; 5, it is pulled out, cooling, sterilizing and air-tight wrapping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100605752A CN101467698A (en) | 2007-12-28 | 2007-12-28 | Method for making roast spring pigeon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100605752A CN101467698A (en) | 2007-12-28 | 2007-12-28 | Method for making roast spring pigeon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467698A true CN101467698A (en) | 2009-07-01 |
Family
ID=40825690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100605752A Pending CN101467698A (en) | 2007-12-28 | 2007-12-28 | Method for making roast spring pigeon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101467698A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805141A (en) * | 2016-12-31 | 2017-06-09 | 北源生物医药研究所 | A kind of eight treasures (choice ingredients of certain special dishes) crispy spring pigeon |
| CN109123448A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The preparation method of bubble green pepper squab neck |
| CN111011747A (en) * | 2019-12-23 | 2020-04-17 | 湖南鸽王天下食品有限公司 | Selenium-rich young pigeon food and preparation method thereof |
-
2007
- 2007-12-28 CN CNA2007100605752A patent/CN101467698A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805141A (en) * | 2016-12-31 | 2017-06-09 | 北源生物医药研究所 | A kind of eight treasures (choice ingredients of certain special dishes) crispy spring pigeon |
| CN109123448A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The preparation method of bubble green pepper squab neck |
| CN111011747A (en) * | 2019-12-23 | 2020-04-17 | 湖南鸽王天下食品有限公司 | Selenium-rich young pigeon food and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090701 |