CN101700124B

CN101700124B - Preparation method of smoked mushroom partridge

Info

Publication number: CN101700124B
Application number: CN2009100172149A
Authority: CN
Inventors: 刘春河; 董运勤
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-07-14
Filing date: 2009-07-14
Publication date: 2012-04-18
Anticipated expiration: 2029-07-14
Also published as: CN101700124A

Abstract

The invention provides a preparation method of smoked mushroom partridge, comprising the following steps: unhairing the partridge with hot water, clearing the chest, cleaning and reshaping for later use; cleaning the mushroom in equal size with clear water and soaking with warm water; draining water for later use after soaking; adding the prepared mushroom into the belly of the prepared partridge and replenishing; adding traditional Chinese medicine and seasoning to the partridge the belly of which is filled with mushroom; soaking and preparing to be tasty; cooking and keeping warm; coloring and flavoring the cooked partridge, wherein the coloring and flavoring materials adopt white sugar, netmeg and clove and the partridge after being colored and flavored is cooled under sterile environment and normal temperature; carrying out vacuum package; and sterilizing in high temperature after vacuum package to obtain the finished product after sterilization. The smoked mushroom partridge has the effects of nutrition, health care and herbal cuisine.

Description

Preparation method of smoked mushroom partridge

Technical field

The present invention relates to the preparation method of a kind of francolin, relate in particular to a kind of preparation method of smoked mushroom partridge.

Background technology

Smoking the mushroom francolin is the favorite health meat product of people and one of the cold dish of going with wine; Present preparation method of smoked mushroom partridge step such as is boiled and is smoked by stain system basically and forms; Boiling and smoke in stain system needs to add various Chinese medicines and flavoring in the process, regulating the taste and the nutrition of main body, and the sensation taste bad will but some product of making the francolin bird is tasted; Be of low nutritive value, quality does not ensure.

Summary of the invention

It is good to the purpose of this invention is to provide a kind of mouthfeel, the preparation method of smoking mushroom that is of high nutritive value.

To achieve these goals, the technical scheme that the present invention takes is: a kind of preparation method of smoked mushroom partridge, and its characteristics are to include following steps:

It is (1) the francolin bird is subsequent use after with hot water unhairing, clear thorax, cleaning, shaping,

(2) with dried thin mushroom mushroom body of uniform size, after the clear water rinsing, with warm water and add less fair white sugar, to open the mushroom bubble, it is subsequent use that bubble is opened back control water, and the ratio of its mushroom and white sugar is 10: 0.3 parts;

(3) interpolate subsequent use mushroom in the abdomen of subsequent use francolin bird, and add and have one's mind filled with.

(4) will add the francolin adding herbal seasoning of having one's mind filled with mushroom and spread upon the francolin volume surrounding uniformly with hand, stain system tasty 1-3 hour.

(5) will steep the tasty good francolin boiling of system 5-10 minute, stop boiling, under 60 ℃-80 ℃ temperature, be incubated tasty 0.5-1.5 hour.

(6) francolin after the boiling is carried out the painted flavor that increases, painted flavouring matter adopts white sugar, nutmeg, cloves, and the painted flavor that increases, temperature keeps 60 ℃-75 ℃, and the time is 20-35 minute, then the painted francolin that increases behind the flavor is placed on the cold of drying in the air under the aseptic normal temperature.

(7) carry out vacuum packaging.High temperature sterilization is carried out at 115 ℃-130 ℃ in vacuum-packed back, keeps 20-35 minute; Play the cold water cooling then, and beat back-pressure, pressure is controlled at the 1.5-3 kilogram, makes the retorts cooling water, and back-pressure stops simultaneously, and sterilization finishes slowly, bleeds off cooling water.Taking out product promptly is finished product.

Herbal seasoning is processed by following proportion raw material by weight:

Painted flavouring matter white sugar, nutmeg, cloves, mixing ratio is by weight:

10 parts of nutmeg 1-1.5 of white sugar part cloves 1-1.5 part

Compared with prior art, advantageous effect of the present invention is, and is perfect existing with edible mushroom mushroom Chinese medicine, is applied to the manufacture craft of smoking the mushroom francolin; Make and thisly smoke the mushroom francolin and have nourishing, health care and herbal cuisine effect, that produces smokes the more existing francolin goods of mushroom francolin, the purer deliciousness of taste; The bright perfume (or spice) of mouthfeel is stronger, moderately salted, few fat; High protein, scent flavor is unique, and is nutritious and become modern's meals treasure.Have " hat of game " " match flying dragon " cuisines smoke mushroom francolin product; Contain rich in protein amino acid; The Taurine of useful children ' s intelligence development and double stranded RNA; Especially human body is played immunologic function and health care, the quality of smoking the mushroom francolin has had more significantly raising.

The present invention provides the optimum weight proportioning of said herbal medicine flavouring to be:

Above-mentioned painted flavouring matter, white sugar, nutmeg, the optimum weight proportioning of cloves is:

1.2 parts of 1.2 portions of cloves of 10 parts of nutmegs of white sugar

In the present embodiment, the 2 hours tasty time of above-mentioned stain system; In the present embodiment, above-mentioned digestion time is 5 minutes, and insulation is tasty 1 hour under 70 ℃ temperature; In this example, the above-mentioned painted flavor temperature that increases keeps 65 ℃, and the time is 30 minutes; In the present embodiment, high temperature sterilization is carried out 121 in above-mentioned vacuum-packed back, keeps after 30 minutes, plays the cold water cooling then, and beats back-pressure, and pressure is controlled at 2 kilograms, and makes the retorts cooling water, and back-pressure stops simultaneously, and sterilization finishes.

Use preparation method of smoked mushroom partridge of the present invention, mushroom fruiting body adds in the full francolin abdomen, and its nutrition is heightened, and painted flavouring matter selects for use white sugar, nutmeg, cloves, white sugar, nutmeg, cloves to be the raw material of being fuming; It after heating is fuming, is produced the dextrin essence, remove flavor and enhancing flavor, color is golden yellow; During through high temperature sterilization, the albumen that adds full mushroom francolin bird generates polypeptide, amino acid after heat; The carbon compounds owing to add glucide, with amino acid effect in its meat produce Mei Lade only should, generate unique fragrance ingredient; Taurine, collagen, smoking the mushroom francolin has unique fragrance, and abundant nutritious tonifying is worth; Taurine is of value to children's intelligence development, mind-tranquilizing brain-strengthening, and collagen has the action effect of beauty treatment to human body skin, and can play immunity and health care to human body.

Claims

1. preparation method of smoked mushroom partridge is characterized in that including following steps:

(1) the francolin bird is subsequent use after with hot water unhairing, clear thorax, cleaning, shaping;

(2) with dried thin mushroom mushroom body of uniform size, after the clear water rinsing, with warm water and add a little white sugar, to open the mushroom bubble, it is subsequent use that bubble is opened back control water, and the ratio of its mushroom and white sugar is 10: 0.3 parts;

(3) interpolate subsequent use mushroom in the abdomen of subsequent use francolin bird, and add and have one's mind filled with;

(4) will add the francolin adding Chinese herbal medicine and the flavouring of having one's mind filled with mushroom and spread upon the francolin volume surrounding uniformly with hand, stain system tasty 1-3 hour;

(5) will steep the tasty good francolin boiling of system 5-10 minute, stop boiling, under 60 ℃-80 ℃ temperature, be incubated tasty 0.5-1.5 hour;

(6) francolin after the boiling is carried out the painted flavor that increases, painted flavouring matter adopts white sugar, nutmeg, cloves, and the painted flavor that increases, temperature keeps 60 ℃-75 ℃, and the time is 20-35 minute, then the painted francolin that increases behind the flavor is placed on the cold of drying in the air under the aseptic normal temperature;

(7) carry out vacuum packaging, high temperature sterilization is carried out at 115 ℃-130 ℃ in vacuum-packed back, keeps 20-35 minute; Play the cold water cooling then, and beat back-pressure, pressure is controlled at the 1.5-3 kilogram, makes the retorts cooling water, and back-pressure stops simultaneously, and sterilization finishes slowly to bleed off cooling water, and taking out product promptly is finished product;

Herbal seasoning is processed by following proportion raw material by weight:

。

2. preparation method of smoked mushroom partridge according to claim 1 is characterized in that: said herbal seasoning weight proportion is:

。

3. preparation method of smoked mushroom partridge according to claim 1 and 2 is characterized in that:

Said painted flavouring matter white sugar, nutmeg, cloves weight proportion are:

1.2 parts of 1.2 portions of cloves of 10 parts of nutmegs of white sugar.

4. preparation method of smoked mushroom partridge according to claim 3 is characterized in that: the said francolin adding Chinese herbal medicine and the flavouring of having one's mind filled with mushroom of will adding spreads upon tasty 2 hours of francolin volume surrounding stain system uniformly with hand.

5. preparation method of smoked mushroom partridge according to claim 4 is characterized in that: said will the stain made tasty good francolin boiling 5 minutes, and temperature keeps tasty 1 hour of 70 ℃ of insulations.

6. preparation method of smoked mushroom partridge according to claim 5 is characterized in that: the said painted flavor temperature that increases keeps 65 ℃, and the time is 30 minutes.

7. preparation method of smoked mushroom partridge according to claim 6 is characterized in that: high temperature sterilization is carried out at 121 ℃ in said vacuum-packed back, keeps 30 minutes; Play the cold water cooling then; And beat back-pressure, pressure is controlled at 2 kilograms, and makes the retorts cooling water; Back-pressure stops simultaneously, and sterilization finishes.