CN101744301A - Method for manufacturing mint tea-fragrant pigeon - Google Patents

Abstract

The invention relates to a method for manufacturing a mint tea-fragrant pigeon. The mint tea-fragrant pigeon is processed by taking pigeon meat and mint as main raw materials. The pigeon meat is fragrant but not greasy, has light tea fragrance, is easy to digest, has the functions of nourishing and tonifying qi, expelling wind and releasing toxin, and has good tonifying and treatment effects on weak body after illness, blood deficiency and amenorrhea, dizziness and fatigue and recessionary memory. The mint tea-fragrant pigeon is suitable for the old and the young, and is particularly popular for the taste of fashion persons.

Description

The preparation method of the fragrant dove of a kind of mint tea

Technical field

The present invention relates to the meat food technical field, relate in particular to the preparation method of the fragrant dove of a kind of mint tea.

Background technology

Old saying is said " dove wins nine chickens ", and the pigeon nutritive value is higher, and the meat flavour deliciousness also has certain medical assistance effect.The protein content of dove meat is more than 15%, and dove meat digestibility can reach 97%.In addition, element such as the contained calcium of dove meat, iron, copper and vitamin A, Cobastab, vitamin E etc. are all than chicken, fish, beef or mutton content height.Title pigeon among the people is " a sweet blood animal ", helps to get well after the people of anaemia is edible.The bone of squab contains abundant chondroitin, can with chondroitin in pilose antler daughter-in-law U.S. mutually, often edible, have the Skin Cell of improvement vigor, strengthen skin elasticity, improve blood circulation, effect such as have rosy cheeks.Also contain abundant pantothenic acid in the dove meat, to alopecia, white hair and not hair decline earlier etc. better curative effect arranged.Squab contains more branched-chain amino acid and arginine can promote the synthetic of body internal protein, accelerates wound healing.The traditional Chinese medical science thinks, dove meat is easy to digestion, has the beneficial gas of nourishing, a function of the detoxifcation of dispeling the wind, and weak, deficiency of blood amenorrhoea after being ill, dizziness and fatigue, note hundred million declines are had good help therapeutic action.Compendium of Material Medica is thought: mint flavored suffering, cool in nature, and nontoxic.Peppermint has the effect of " dispelling wind and heat from the body, the clear sharp head, relieve sore throat promoting eruption, liver soothing and depression relief ".

Along with the raising of people's living standard, people require also to improve to the class of food thereupon, and traditional eating method of pigeon can not satisfy people's demand.

Summary of the invention

The object of the present invention is to provide a kind of mouthfeel uniqueness, can the commercialization instant type the preparation method of the fragrant dove of mint tea.

The technical solution used in the present invention is such:

The preparation method of the fragrant dove of a kind of mint tea, the needed raw material prescription is: pigeon for meat 300 gram grams, peppermint 100 grams, caraway 10 grams, green onion 5 grams, capsicum 20 grams, ginger 5 grams, salt 3 grams, monosodium glutamate 3 grams, sugar 30 grams.

The preparation method of the fragrant dove of a kind of mint tea, manufacturing process is as follows:

(1) get an amount of peppermint and squeeze the juice and boil standbyly, chive and Jiang Jun are cut into silk, and capsicum and caraway are cut into chunks standby;

(2) select the about 300 gram grams of one of high-quality pigeon for meat and exist, be cut into small pieces after the processing, use the mixed liquid dipping 2 hours of Peppermint Water, glutinous rice scented tea water then;

(3) soaked dove piece is pulled out, added a little capsicum water, an amount of soy sauce in the above, sprinkle salt, sugar, monosodium glutamate then, pickled 30 minutes;

(4) oil cauldron that the dove piece that will pickle is put into 110 ℃ of-120 ℃ of temperature is fried ripe, and is fried dried batchings such as the green onion silk that cuts, capsicum section, parsley cutting segment and shredded gingers, can take the dish out of the pot, and takes advantage of the hot charging bag, vacuumizes packing, seals.

Beneficial effect of the present invention is: dove meat is fragrant and oiliness, and a strand light tea perfume (or spice) is arranged, and is easy to digestion, has the beneficial gas of nourishing, a function of the detoxifcation of dispeling the wind, and weak, deficiency of blood amenorrhoea after being ill, dizziness and fatigue, note hundred million declines are had good help therapeutic action.Old children is all suitable, has especially catered to fashion personage's taste.

The specific embodiment

Pigeon for meat 300 gram grams, peppermint 100 grams, caraway 10 grams, green onion 5 grams, capsicum 20 grams, ginger 5 grams, salt 3 grams, monosodium glutamate 3 grams, sugar 30 grams.

Preparation method such as above-mentioned content.

Claims (2)

1. the preparation method of the fragrant dove of mint tea is characterized in that the needed raw material prescription is: pigeon for meat 300 gram grams, peppermint 100 grams, caraway 10 grams, green onion 5 grams, capsicum 20 grams, ginger 5 grams, salt 3 grams, monosodium glutamate 3 grams, sugar 30 grams.

2. the preparation method of the fragrant dove of a kind of mint tea according to claim 1 is characterized in that manufacturing process is as follows: (1) is got an amount of peppermint and is squeezed the juice and boil standbyly, and chive and Jiang Jun are cut into silk, and capsicum and caraway are cut into chunks standby;

(2) select the about 300 gram grams of one of high-quality pigeon for meat and exist, be cut into small pieces after the processing, use the mixed liquid dipping 2 hours of Peppermint Water, glutinous rice scented tea water then;

(3) soaked dove piece is pulled out, added a little capsicum water, an amount of soy sauce in the above, sprinkle salt, sugar, monosodium glutamate then, pickled 30 minutes;

(4) oil cauldron that the dove piece that will pickle is put into 110 ℃ of-120 ℃ of temperature is fried ripe, and is fried dried batchings such as the green onion silk that cuts, capsicum section, parsley cutting segment and shredded gingers, can take the dish out of the pot, and takes advantage of the hot charging bag, vacuumizes packing, seals.