CN103330227A - Processing method of tea fragrant quail - Google Patents
Processing method of tea fragrant quail Download PDFInfo
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- CN103330227A CN103330227A CN2013102942879A CN201310294287A CN103330227A CN 103330227 A CN103330227 A CN 103330227A CN 2013102942879 A CN2013102942879 A CN 2013102942879A CN 201310294287 A CN201310294287 A CN 201310294287A CN 103330227 A CN103330227 A CN 103330227A
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- tealeaves
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Abstract
The invention discloses a processing method of a tea fragrant quail, which comprises the steps of killing, shaping, coloring, deepfrying, stewing and boiling ingredients, adding the ingredients, baking, and forming the tea fragrant quail which is complete in external shape, mellow in meat, and golden in color and luster. According to the method, key technologies of killing, shaping, coloring, deepfrying, stewing and boiling the ingredients, adding the ingredients, baking and the like are controlled, and local high mountain tea, the adding amount of malt syrup and the deepfrying time are selected appropriately, so that a flavor concentration of the tea fragrant quail is obtained by frying; famous and precious auxiliary materials such as fructus amomi, clove, amomum tsao-ko and netmeg, and the local high mountain tea are matched, put in a pot, boiled by high temperature fire, then stewed medium well by low temperature fire for about 5-10min, and baked at a high temperature for about 0.5h till a unique flavor of the local high mountain tea is generated, so that a fresh, tender, fragrant and crisp taste of the quail meat is improved; requirements that the quality and the taste are not changed within a shelf life are met; the tea fragrant quail which is complete in external shape, golden in color and luster, and mellow in meat, and has the unique flavor of the local high mountain tea is produced by a technological means; and production and income of a livestock product are increased.
Description
Technical field
The present invention relates to a kind of poultry and agricultural byproducts and make the fragrant quail processing method of tealeaves of raw material, it belongs to the agricultural byproducts processing technical field.
Background technology
Current along with the agricultural technology application, the rural area is supported the quail amount and is constantly increased, but fresh live quail is short for city's time, once listing busy season quail valency is low, the breeding family is not undersold, continue the livestock on hand breed and will increase aquaculture cost, also may cause loss of capital, have a strong impact on the increase of raiser's enthusiasm for production and income.
Because agriculture herding industry size does not enlarge in recent years, output increases progressively, market competition is very fierce, the listing in-season rate is weak to glide, have a strong impact on breeding family enthusiasm for production, present agriculture animal husbandry new product primary treatment technology has not satisfied clothing family demand, and the application of agriculture animal husbandry processing technology becomes the favorite project of friend peasant, is the valid approach of increasing both production and income of bringing along farmers yet.
Summary of the invention
For overcoming the deficiency of existing quail meat process technology, the invention provides a kind ofly can increase the fresh and tender mouthfeel of quail, reach quality and the constant requirement of mouthfeel in the shelf-life simultaneously, satisfy town and country fast pace life crowd to the demand of prepared food with the fragrant quail of characteristic tealeaves, realize the fragrant quail processing method of tea of livestock products increasing both production and income.
The technical solution adopted in the present invention is: the fragrant quail processing method of a kind of tealeaves, and processing step is:
The first step is to slaughter shaping: quail plucks and cleans integer extremely;
Second step was that colouring is fried: it is that local high mountain tealeaves and maltose are added the quail body surfaces externally and internally that evenly spreads upon after cold boiling water is mixed well after the shaping that colouring is fried, 500 gram quails restrain less than 15 less than 5 grams, local high mountain tealeaves with maltose, in the high temperature oil cauldron, fried 5-10 minute then, when the quail skin is yellow, pull out;
The 3rd step was to braise with spices: with fructus amomi, cloves, tsaoko, nutmeg seasoning matter and local high mountainous tea blade mixing, per 500 gram quail meats add the seasoning matter dosages and are respectively: fructus amomi is less than 1 gram, cloves and is less than 5 grams, tsaoko and is less than that 1 gram, nutmeg are less than 1 gram, local high mountain tealeaves is less than 15 grams, increase the fresh and tender smooth mouthfeel of quail meat, the stewing time of boiling is 10-15 minute, reach medium well, keep the quail skin not broken, whole quail is not broken;
The 4th step was reinforced baking: after whole quail taking-up, restrain together high-temperature baking 20-30 minute with local high mountain tealeaves 10-20, can make that profile is complete, the tealeaves perfume quail product of golden yellow color, the soft characteristic fragrance of while of meat.
Good effect of the present invention is: the present invention is by slaughtering shaping, colouring is fried, braise with spices, the control of key technologies such as reinforced baking, choose local high mountain tealeaves and maltose addition and fry the time, explode the fragrant quail fragrance of tealeaves concentration, join fructus amomi, cloves, tsaoko, the famous and precious seasoning matter of meat bandit and local high mountain tealeaves are gone into pot, after very hot oven is boiled, when low baking temperature is stewing medium well, about 10-15 minute, high-temperature baking, to producing the peculiar fragrance of local high mountainous tea, about about 0.5 hour, increase the fresh and tender delicious and crisp mouthfeel of quail meat, and reach the constant requirement of quality mouthfeel in the shelf-life, it is complete to produce profile with technological means, golden yellow color, meat is soft and have the fragrant quail of tealeaves of local high mountain tealeaves characteristic fragrance, realizes the increasing both production and income of animal husbandry product.
Description of drawings
Fig. 1 is process chart of the present invention.
The specific embodiment
The present invention is further described below in conjunction with example and accompanying drawing
Referring to Fig. 1, the fragrant quail processing method of a kind of tealeaves, its processing step is:
The first step is to slaughter shaping: quail plucks and cleans integer extremely;
Second step was that colouring is fried: it is local high mountain tealeaves and maltose to be added evenly spread upon the thick quail body surfaces externally and internally of shaping after cold boiling water is mixed well that colouring is fried, 500 gram quails restrain less than 15 less than 5 grams, local high mountain tealeaves with maltose, in the high temperature oil cauldron, fried 5-10 minute then, when the quail skin is yellow, pull out;
The 3rd step was to braise with spices: with fructus amomi, cloves, tsaoko, nutmeg seasoning matter and local high mountain tealeaves mixing, per 500 gram quail meats add the seasoning matter dosages and are respectively: fructus amomi is less than 1 gram, cloves and is less than 5 grams, tsaoko and is less than that 1 gram, nutmeg are less than 1 gram, local high mountain tealeaves is less than 15 grams, increase the fresh and tender smooth mouthfeel of quail meat, the stewing time of boiling is 10-15 minute, reach medium well, keep the quail skin not broken, whole quail is not broken;
The 4th step was reinforced baking: after whole quail taking-up, restrain together high-temperature baking 20-30 minute with local high mountain tealeaves 10-20, can make that profile is complete, the tealeaves perfume quail product of golden yellow color, the soft characteristic fragrance of while of meat.
The present invention is by slaughtering shaping, colouring is fried, braise with spices, the control of key technologies such as reinforced baking, choose local high mountain tealeaves and maltose addition and fry the time, explode the fragrant quail fragrance of tealeaves concentration, join fructus amomi, cloves, tsaoko, the famous and precious seasoning matter of meat bandit and local high mountain tealeaves are gone into pot, after very hot oven is boiled, when low baking temperature is stewing medium well, about 10-15 minute, high-temperature baking, to producing the peculiar fragrance of local high mountain tealeaves, about about 0.5 hour, increase the fresh and tender delicious and crisp mouthfeel of quail meat, and reach the constant requirement of quality mouthfeel in the shelf-life, it is complete to produce profile with technological means, golden yellow color, meat is soft and have the fragrant quail of tealeaves of local high mountain tealeaves characteristic fragrance, realizes the increasing both production and income of animal husbandry product.
Claims (1)
1. the fragrant quail processing method of tealeaves, its feature process step is:
The first step is slaughtered shaping: quail plucks and cleans integer extremely;
The second step colouring is fried: it is local high mountain tealeaves and maltose to be added evenly spread upon the thick quail body surfaces externally and internally of shaping after cold boiling water is mixed well that colouring is fried, 500 gram quails restrain less than 15 less than 5 grams, local high mountain tealeaves with maltose, in the high temperature oil cauldron, fried 5-10 minute then, when the quail skin is yellow, pull out;
The 3rd step was braised with spices: with fructus amomi, cloves, tsaoko, nutmeg seasoning matter and local high mountain tealeaves mixing, per 500 gram quail meats add the seasoning matter dosages and are respectively: fructus amomi is less than 1 gram, cloves and is less than 5 grams, tsaoko and is less than that 1 gram, nutmeg are less than 1 gram, local high mountain tealeaves is less than 15 grams, increase the fresh and tender smooth mouthfeel of quail meat, the stewing time of boiling is 10-15 minute, reach medium well, keep the quail skin not broken, whole quail is not broken;
Reinforced baking of the 4th step: after whole quail taking-up, restrain together high-temperature baking 20-30 minute with local high mountain tealeaves 10-20, can make that profile is complete, the tealeaves perfume quail product of golden yellow color, the soft characteristic fragrance of while of meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102942879A CN103330227A (en) | 2013-07-03 | 2013-07-03 | Processing method of tea fragrant quail |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102942879A CN103330227A (en) | 2013-07-03 | 2013-07-03 | Processing method of tea fragrant quail |
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| CN103330227A true CN103330227A (en) | 2013-10-02 |
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| CN2013102942879A Pending CN103330227A (en) | 2013-07-03 | 2013-07-03 | Processing method of tea fragrant quail |
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| CN (1) | CN103330227A (en) |
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2013
- 2013-07-03 CN CN2013102942879A patent/CN103330227A/en active Pending
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Application publication date: 20131002 |