CN104757580A - Preparation method of enzyme digested pigeon meat paste - Google Patents

Preparation method of enzyme digested pigeon meat paste Download PDF

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Publication number
CN104757580A
CN104757580A CN201510182596.6A CN201510182596A CN104757580A CN 104757580 A CN104757580 A CN 104757580A CN 201510182596 A CN201510182596 A CN 201510182596A CN 104757580 A CN104757580 A CN 104757580A
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China
Prior art keywords
meat
dove
pigeon
water
weight
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Pending
Application number
CN201510182596.6A
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Chinese (zh)
Inventor
姚宏亮
赵炜
戴鼎震
蒋加进
李婉如
黄晶晶
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Jinling Institute of Technology
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Jinling Institute of Technology
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Application filed by Jinling Institute of Technology filed Critical Jinling Institute of Technology
Priority to CN201510182596.6A priority Critical patent/CN104757580A/en
Publication of CN104757580A publication Critical patent/CN104757580A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a preparation method of enzyme digested pigeon meat paste. The preparation method comprises the following steps: washing and boiling clams until the clams are opened; taking clam meat and dicing the clam meat for later use; washing a meat pigeon; taking pigeon meat and dicing the pigeon meat for later use; adding warm water till the pigeon meat blocks are immersed rightly by a liquid surface; adding a complex enzyme and dissolving to carry out tendering and pickling treatment on the pigeon meat; adding water into the pigeon meat blocks and cooking; after the water is boiled, continually boiling for 30 seconds; adding chopped green onions and ginger slices, and re-cooking; after soup has the flavor, boiling with small fire until the soup is evaporated; taking out the pigeon meat blocks, cooling and dicing the pigeon meat blocks into meat dices; weighing the pigeon meat dices and the pigeon meat dices and putting into a pot; adding water and boiling with large fire; after the water is boiled, continually boiling with small fire until soup is concentrated to obtain the mixed meat dices for later use; putting soybean oil into the hot pot; after the oil is heated, putting ground green onion, ground ginger, ground garlic and ground red chili, and hotly frying; then putting the mixed meat dices and frying; putting thick broad-bean sauce and stirring and frying; adding clean water into the pot for a plurality of times and boiling with sauce; and after the sauce is thick, adding monosodium glutamate, white granulated sugar and soybean sauce, and uniformly stirring and frying to obtain the product.

Description

A kind of preparation method of enzymolysis dove meat meat pulp
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of enzymolysis dove meat meat pulp.
Background technology
Through the development of nearly more than ten years, the pigeon for meat aquaculture of China enters " bottleneck " period, main problem is that pigeon for meat deep processing degree and technology content thereof are inadequate, is difficult to create higher value of the product, is also difficult to the ability possessing the higher opposing cultivation market risk.
At present, meat pulp is on the market main mainly with beef, chicken greatly, little with the meat pulp class that pigeon for meat and aquatic products are raw material.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of enzymolysis dove meat meat pulp, to fill the domestic gaps.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A preparation method for enzymolysis dove meat meat pulp, it comprises the steps:
(1) raw material cleaning, pretreatment: clam is cleaned and puts into pot and boil to opening, taking off Clam Meat, to be cut into meat cubelets for subsequent use; By the pigeon for meat cleaning of slaughtering, remove the sharp mouth of pigeon, foot, neck place hose-rigid pipe, internal organ, then getting meat, to be cut into cube meat for subsequent use;
(2) tenderization is pickled: the warm water adding 50 ~ 55 DEG C makes liquid level just not have dove cube meat, is incubated at 50 ~ 55 DEG C, then adds complex enzyme dissolving, and dove meat tenderization is pickled process 15 ~ 20min; Described complex enzyme is made up of alkali protease and flavor protease, and the addition of alkali protease is 200 ~ 300U/g dove meat, and the addition of flavor protease is 300 ~ 400U/g dove meat;
(3) boiling: add water the dove cube meat after step (2) process boiling, water continues to boil half a minute after opening, and boils again with onion parts, ginger splices, uses little fire instead and boil until soup juice is received dry when soup is savory, pull the cooling of dove cube meat out, dove cube meat is cut into meat cubelets;
(4) batching process: thick broad-bean sauce is poured in tissue mashing machine and carry out smashing process to pieces, take out for subsequent use;
(5) making of dove meat meat pulp:
Pot put into by the clam meat cubelets that the dove meat cubelets that the step (3) taking 60 weight portions obtains, the step (1) of 15 weight portions obtain, the water big fire adding 150 weight portions boils, and treats that water is opened and changes little fire and continue to boil until soup juice is received dry that mixing meat cubelets are for subsequent use;
The soybean oil of 40 weight portions is put in hot pot, green onion end 10 weight portions, bruised ginger 5 weight portion, garlic end 5 weight portions and pimiento end 2 weight portion quick-fried 10 ~ 15 seconds is put into after oil heat, put into the frying 20 ~ 30 seconds together of mixing meat cubelets subsequently, the thick broad-bean sauce that the step (4) putting into 60 ~ 80 weight portions obtains stir-fry 20 ~ 30 seconds together, the moisture of 100 weight portions is added in pot during dip quick-drying 2 ~ 3 times in pot, until last dip dense thick time add monosodium glutamate, the white granulated sugar of 1 weight portion, the soy sauce of 5 weight portions of 1 weight portion, stir-fry evenly and get final product.
In step (1), Clam Meat is cut into meat cubelets, and controlling meat cubelets size is 0.5cm 3.
In step (1), pigeon for meat is got meat and is cut into cube meat, and controlling cube meat size is 2cm 3.
In step (2), alkali protease and flavor protease are Dong Henghua road, Nanning biotechnology Co., Ltd and produce.
In step (3), dove cube meat adds water boiling, water add 1.5 ~ 2 times that weight is dove cube meat weight.
In step (3), add that weight is dove cube meat weight 5 ~ 8% of onion parts, ginger splices.
In step (3), dove cube meat is cut into meat cubelets, controlling meat cubelets size is 0.5cm 3.
Beneficial effect: dove meat creatively combines with clam by the present invention, and adopt complex enzyme hydrolysis technology to carry out dove meat tenderization, develop mouthfeel both traditional properties characteristic, Modern human populations can be met again to the demand facilitating meat paste product, substantially increase added value of product.The dove meat meat pulp with sea food flavor that the present invention proposes, fresh fragrance is beautiful, compensate for the vacancy of this kind of meat pulp on market, achieve and the deep processing of dove meat is fully utilized, extend pigeon for meat processing industry chain, and processing technology is simple, is convenient to large-scale production, be the exploitation to pigeon for meat deep processing, be conducive to the development of pigeon for meat aquaculture.Pigeon sauce mouthfeel after ferment treatment is fresh and tender, the amino acid produced after enzymolysis is not only beneficial to human consumption but also increase certain trophic function, use the clam of being rich in delicious amino acid as batching not only decreased tasty agents use, enhance freshness but also supplement the nutritional labelings such as abundant phosphorus, calcium, iron, vitamin and several amino acids.The present invention substantially increases the commodity value of dove meat, and promote pigeon for meat cultivation and deep processing, market prospects are very good.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, the content described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1:
A preparation method for enzymolysis dove meat meat pulp, it comprises the steps:
(1) raw material cleaning, pretreatment: cleaned by clam and put into pot and boil to opening, taking off Clam Meat, to be cut into size be 0.5cm 3meat cubelets are for subsequent use; By the pigeon for meat cleaning of slaughtering, remove the sharp mouth of pigeon, foot, neck place hose-rigid pipe, internal organ, then getting meat, to be cut into size be 2cm 3cube meat is for subsequent use;
(2) tenderization is pickled: the warm water adding 50 ~ 55 DEG C makes liquid level just not have dove cube meat, is incubated at 50 ~ 55 DEG C, then adds complex enzyme dissolving, and dove meat tenderization is pickled process 15 ~ 20min; Described complex enzyme is made up of alkali protease and flavor protease, and the addition of alkali protease is 200 ~ 300U/mg dove meat, and the addition of flavor protease is 300 ~ 400U/g dove meat;
(3) boiling: add water the dove cube meat after step (2) process boiling, water add 1.5 times that weight is dove cube meat weight, water continues to boil half a minute after opening, boil again with onion parts, ginger splices, add that weight is dove cube meat weight 8% of onion parts, ginger splices, use little fire when soup is savory instead to boil until soup juice is received dry, pull the cooling of dove cube meat out, dove cube meat being cut into size is 0.5cm 3meat cubelets;
(4) batching process: thick broad-bean sauce is poured in tissue mashing machine and carry out smashing process to pieces, take out for subsequent use;
(5) making of dove meat meat pulp:
Pot put into by the clam meat cubelets that the dove meat cubelets that the step (3) taking 60 weight portions obtains, the step (1) of 15 weight portions obtain, the water big fire adding 150 weight portions boils, and treats that water is opened and changes little fire and continue to boil until soup juice is received dry that mixing meat cubelets are for subsequent use;
The soybean oil of 40 weight portions is put in hot pot, green onion end 10 weight portions, bruised ginger 5 weight portion, garlic end 5 weight portions and pimiento end 2 weight portion quick-fried 15 seconds is put into after oil heat, put into the frying 30 seconds together of mixing meat cubelets subsequently, the thick broad-bean sauce that the step (4) putting into 60 ~ 80 weight portions obtains stir-fry 30 seconds together, the moisture of 100 weight portions is added in pot during dip quick-drying 2-3 time in pot, until last dip dense thick time add monosodium glutamate, the white granulated sugar of 1 weight portion, the soy sauce of 5 weight portions of 1 weight portion, stir-fry evenly and get final product.
Pigeon sauce mouthfeel after ferment treatment is fresh and tender, the amino acid produced after enzymolysis is not only beneficial to human consumption but also increase certain trophic function, use the clam of being rich in delicious amino acid as batching not only decreased tasty agents use, enhance freshness but also supplement the nutritional labelings such as abundant phosphorus, calcium, iron, vitamin and several amino acids.This product is rear moisture 27.7wt%, fat content 50.7wt% after testing, protein content 14.3wt%, sodium chloride content 5.98wt%.

Claims (6)

1. a preparation method for enzymolysis dove meat meat pulp, it is characterized in that, it comprises the steps:
(1) raw material cleaning, pretreatment: clam is cleaned and puts into pot and boil to opening, taking off Clam Meat, to be cut into meat cubelets for subsequent use; By the pigeon for meat cleaning of slaughtering, remove the sharp mouth of pigeon, foot, neck place hose-rigid pipe, internal organ, then getting meat, to be cut into cube meat for subsequent use;
(2) tenderization is pickled: the warm water adding 50 ~ 55 DEG C makes liquid level just not have dove cube meat, is incubated at 50 ~ 55 DEG C, then adds complex enzyme dissolving, and dove meat tenderization is pickled process 15 ~ 20min; Described complex enzyme is made up of alkali protease and flavor protease, and the addition of alkali protease is 200 ~ 300U/g dove meat, and the addition of flavor protease is 300 ~ 400U/g dove meat;
(3) boiling: add water the dove cube meat after step (2) process boiling, water continues to boil half a minute after opening, and boils again with onion parts, ginger splices, until soup is savory shed time use little fire instead and boil until soup juice is received dry, pull the cooling of dove cube meat out, dove cube meat is cut into meat cubelets;
(4) batching process: thick broad-bean sauce is poured in tissue mashing machine and carry out smashing process to pieces, take out for subsequent use;
(5) making of dove meat meat pulp:
Pot put into by the clam meat cubelets that the dove meat cubelets that the step (3) taking 60 weight portions obtains, the step (1) of 15 weight portions obtain, the water big fire adding 150 weight portions boils, and treats that water is opened and changes little fire and continue to boil until soup juice is received dry that mixing meat cubelets are for subsequent use;
The soybean oil of 40 weight portions is put in hot pot, green onion end 10 weight portions, bruised ginger 5 weight portion, garlic end 5 weight portions and pimiento end 2 weight portion quick-fried 10 ~ 15 seconds is put into after oil heat, put into the frying 20 ~ 30 seconds together of mixing meat cubelets subsequently, the thick broad-bean sauce that the step (4) putting into 60 ~ 80 weight portions obtains stir-fry 20 ~ 30 seconds together, the clear water of 100 weight portions is divided and adds in pot during dip quick-drying in pot 2 ~ 3 times, until last dip dense thick time add monosodium glutamate, the white granulated sugar of 1 weight portion, the soy sauce of 5 weight portions of 1 weight portion, stir-fry evenly and get final product.
2. the preparation method of enzymolysis dove meat meat pulp according to claim 1, is characterized in that, in step (1), use Clam Meat, Clam Meat is cut into meat cubelets, and controlling meat cubelets size is 0.5cm 3.
3. the preparation method of enzymolysis dove meat meat pulp according to claim 1, is characterized in that, in step (1), pigeon for meat is got meat and is cut into cube meat, and controlling cube meat size is 2cm 3.
4. the preparation method of enzymolysis dove meat meat pulp according to claim 1, is characterized in that, in step (3), dove cube meat adds water boiling, water add 1.5 ~ 2 times that weight is dove cube meat weight.
5. the preparation method of enzymolysis dove meat meat pulp according to claim 1, is characterized in that, in step (3), and add that weight is dove cube meat weight 5 ~ 8% of onion parts, ginger splices.
6. the preparation method of enzymolysis dove meat meat pulp according to claim 1, is characterized in that, in step (3), dove cube meat is cut into meat cubelets, and controlling meat cubelets size is 0.5cm 3.
CN201510182596.6A 2015-04-16 2015-04-16 Preparation method of enzyme digested pigeon meat paste Pending CN104757580A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307469A (en) * 2016-08-23 2017-01-11 中华人民共和国青岛出入境检验检疫局 Meat sauce containing diced meat and preparation method of meat sauce
CN107095185A (en) * 2017-04-26 2017-08-29 金陵科技学院 A kind of squab amino acids oral-liquor, preparation method and its usage
CN108201087A (en) * 2016-12-19 2018-06-26 江苏久思乡食品科技有限公司 The meat tendering method that a kind of ultrasonic wave is combined with complex enzyme
CN109123449A (en) * 2018-08-13 2019-01-04 南宁利腾农业科技有限公司 The production method of Salt roast pigeon meat cubelets

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1399918A (en) * 2001-07-27 2003-03-05 陈红 Pigeon meat paste and its production method
CN101675791A (en) * 2008-09-19 2010-03-24 颜桂珠 Delicate pigeon sauce and preparation process thereof
CN101692893A (en) * 2009-09-05 2010-04-14 泰祥集团技术开发有限公司 Clam taste seaweed sauce and preparation method
CN101720914A (en) * 2009-12-10 2010-06-09 张家界金鲵生物科技有限公司 Andrias davidiamus meat sauce and manufacture method thereof
CN104172127A (en) * 2014-08-05 2014-12-03 宁夏红山河食品有限公司 Muslim mushroom beef sauce and preparation method thereof
CN104305146A (en) * 2014-06-16 2015-01-28 南昌大学 Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof
CN104366443A (en) * 2014-11-24 2015-02-25 温州恒源水产有限公司 Processing method of mutton and seafood sauce

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1399918A (en) * 2001-07-27 2003-03-05 陈红 Pigeon meat paste and its production method
CN101675791A (en) * 2008-09-19 2010-03-24 颜桂珠 Delicate pigeon sauce and preparation process thereof
CN101692893A (en) * 2009-09-05 2010-04-14 泰祥集团技术开发有限公司 Clam taste seaweed sauce and preparation method
CN101720914A (en) * 2009-12-10 2010-06-09 张家界金鲵生物科技有限公司 Andrias davidiamus meat sauce and manufacture method thereof
CN104305146A (en) * 2014-06-16 2015-01-28 南昌大学 Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof
CN104172127A (en) * 2014-08-05 2014-12-03 宁夏红山河食品有限公司 Muslim mushroom beef sauce and preparation method thereof
CN104366443A (en) * 2014-11-24 2015-02-25 温州恒源水产有限公司 Processing method of mutton and seafood sauce

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307469A (en) * 2016-08-23 2017-01-11 中华人民共和国青岛出入境检验检疫局 Meat sauce containing diced meat and preparation method of meat sauce
CN108201087A (en) * 2016-12-19 2018-06-26 江苏久思乡食品科技有限公司 The meat tendering method that a kind of ultrasonic wave is combined with complex enzyme
CN107095185A (en) * 2017-04-26 2017-08-29 金陵科技学院 A kind of squab amino acids oral-liquor, preparation method and its usage
CN109123449A (en) * 2018-08-13 2019-01-04 南宁利腾农业科技有限公司 The production method of Salt roast pigeon meat cubelets

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Application publication date: 20150708

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