CN106307407A - Pigeon meat seasoning marinade and making method thereof - Google Patents

Pigeon meat seasoning marinade and making method thereof Download PDF

Info

Publication number
CN106307407A
CN106307407A CN201610683677.9A CN201610683677A CN106307407A CN 106307407 A CN106307407 A CN 106307407A CN 201610683677 A CN201610683677 A CN 201610683677A CN 106307407 A CN106307407 A CN 106307407A
Authority
CN
China
Prior art keywords
parts
seasoning
columba livia
pigeon meat
herba
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201610683677.9A
Other languages
Chinese (zh)
Inventor
昝建梅
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anqing Agel Ecommerce Ltd
Original Assignee
Anqing Agel Ecommerce Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anqing Agel Ecommerce Ltd filed Critical Anqing Agel Ecommerce Ltd
Priority to CN201610683677.9A priority Critical patent/CN106307407A/en
Publication of CN106307407A publication Critical patent/CN106307407A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses pigeon meat seasoning marinade and a making method thereof. The pigeon meat seasoning marinade is made from fresh pigeon meat, vegetable oil, fresh ginger, shallot, clustered pepper, beer, pork rib soup, grease soybean sauce, refined salt, rock candy, monosodium glutamate, a proper amount of water and seasoning. The adopted making method comprises the following steps that 1, pigeon meat paste is made for use; 2, a seasoning bag is made for use; 3, a soup base is made for use; 4, the seasoning bag is placed in the soup base, heated and then filtered, and seasoning liquid is obtained for use; 5, the pigeon meat paste is placed in the seasoning liquid, the monosodium glutamate is added, the mixture is boiled up and then decocted slowly with a small fire, and the pigeon meat seasoning marinade is obtained after natural cooling. The made pigeon meat seasoning marinade has fragrance striking the nose, is strong in flavor, unique in taste and high in nutritive value and has a good physiotherapy healthcare effect; the process is simple, the technology is easy to grasp, production efficiency is greatly improved, and the made pigeon meat seasoning marinade is suitable for application and popularization.

Description

A kind of Carnis Columba livia Seasoning gravy and preparation method thereof
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Carnis Columba livia Seasoning gravy and making side thereof Method.
Background technology
Rice flour is one of universal traditional food of south China, people often with this as breakfast, it is first to be risen by rice bubble, Grinding turns to slurry and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then roll into a ball into one in water and obtain.Rice flour is originally Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, and the method for making is also Being the weight factor determining thick gravy taste, the thick gravy of each hotel owner has respective formula and has all changed in traditional formula Entering, the thick gravy boiling gained there is also some differences, and its soup stock composition is single, is essentially all simply the lowest by concentration bone Head soup coordinates some flavouring agents and edible oil to make, and flavouring agent and the class such as edible oil that most of hotel owners add differ, mouthfeel The best, nutritional labeling is low, and nutritive value is short of.Some hotel owner for increase mouthfeel, increase spice simply, consumer eat up after meeting Sensation dry mouth and tougue, easily gets angry.Even some illegal businessman also uses waste oil to make the flavouring agent of rice flour, waste oil quality Extreme difference, the most unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, edible this kind of oil, can destroy leukocyte And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while Also pursuing the peculiar flavour of food, the Seasoning gravy for rice flour is of less types in the market, and nutritive value has certain office Sex-limited, also lack the local flavor of uniqueness, and manufacture method is complex, it is difficult to meet growing consumer market demand and people The concept of modern health that day by day updates.
Summary of the invention
It is an object of the invention to provide and a kind of make simple, mouthfeel is unique, the Carnis Columba livia Seasoning gravy that is of high nutritive value and Its manufacture method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Carnis Columba livia Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Columba livia 100~150 parts, vegetable oil 5 ~10 parts, new ginger 1~3 parts, Herba Alii fistulosi 1~3 parts, Herba Coriandri 1~3 parts, Capsicum annuum var. fasciculatum 2~5 parts, medicated beer 5~10 parts, rib soup 80~ 200 parts, fat perfume (or spice) soy sauce 3~6 parts, refined salt 5~7 parts, crystal sugar 2~6 parts, monosodium glutamate 1~2 parts, suitable quantity of water, flavouring agent 8~15 parts;Institute The flavouring agent stated includes the raw material of following weight: Fructus Foeniculi 0.1~0.3 part, Fructus Amomi 1~2 parts, Fructus Amomi Rotundus 1~2 parts, Black pepper 0.1~0.3 part, fragrant awns 1~2 parts, Fructus Lycii 0.2~0.4 part, Herba Abri 0.2~0.4 part, Radix Platycodonis 0.5~1 part, star-spangled banner Join 0.2~0.4 part, Radix Angelicae Sinensis 0.02~0.04 part;
The manufacture method of described Carnis Columba livia Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Columba livia, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain pigeon sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Fructus Foeniculi, Fructus Amomi, Fructus Amomi Rotundus, black Hu Green pepper, fragrant awns, Fructus Lycii, Herba Abri, Radix Platycodonis, Radix Panacis Quinquefolii and Radix Angelicae Sinensis, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains tune Taste substance bag is standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds new ginger, Herba Alii fistulosi, Herba Coriandri, Capsicum annuum var. fasciculatum Stir-frying is fragrant, adds medicated beer, rib soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5~2 hours, Heat complete soup stock to filter, remove solid impurity, obtain baste standby;
(5) pigeon sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn Using little fire after boiling instead and endure 30~40 minutes at leisure, natural cooling obtains Carnis Columba livia Seasoning gravy.
Preferably, the described ample boiling hot process of step (1) includes, uses cold water to cook and is gradually heated up, makes the egg of Carnis Columba livia outer layer White matter is difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell.
Preferably, in described step (2) and (3), the vegetable oil of employing is coix seed oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Carnis Columba livia Seasoning gravy made, with fragrance striking the nose, taste is fragrant Dense, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is good health physical therapy effect, Meet the requirement of health diet now;Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below Example.
Embodiment 1:
A kind of Carnis Columba livia Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Columba livia 100 parts, vegetable oil 5 parts, tender Rhizoma Zingiberis Recens 1 part, 1 part of Herba Alii fistulosi, 1 part of Herba Coriandri, Capsicum annuum var. fasciculatum 2 parts, medicated beer 5 parts, rib soup 80 parts, 3 parts of fat perfume (or spice) soy sauce, refined salt 5 parts, crystal sugar 2 Part, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes the raw material of following weight: Fructus Foeniculi 0.1 part, Fructus Amomi 1 part, Fructus Amomi Rotundus 1 part, black pepper 0.1 part, fragrant 1 part of awns, Fructus Lycii 0.2 part, Herba Abri 0.2 part, Radix Platycodonis 0.5 part, Radix Panacis Quinquefolii 0.2 part, Radix Angelicae Sinensis 0.02 part;
The manufacture method of described Carnis Columba livia Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Columba livia, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain pigeon sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Fructus Foeniculi, Fructus Amomi, Fructus Amomi Rotundus, black pepper, perfume (or spice) Awns, Fructus Lycii, Herba Abri, Radix Platycodonis, Radix Panacis Quinquefolii and Radix Angelicae Sinensis, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby With;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds new ginger, Herba Alii fistulosi, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume, Adding medicated beer, rib soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5 hours, heating Complete soup stock filters, and removes solid impurity, obtains baste standby;
(5) pigeon sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Carnis Columba livia Seasoning gravy.
Embodiment 2:
A kind of Carnis Columba livia Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Columba livia 150 parts, vegetable oil 10 parts, tender Rhizoma Zingiberis Recens 3 parts, 3 parts of Herba Alii fistulosi, 3 parts of Herba Coriandri, Capsicum annuum var. fasciculatum 5 parts, medicated beer 10 parts, rib soup 200 parts, 6 parts of fat perfume (or spice) soy sauce, refined salt 7 parts, crystal sugar 6 parts, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts;Described flavouring agent includes the raw material of following weight: Fructus Foeniculi 0.3 Part, Fructus Amomi 2 parts, Fructus Amomi Rotundus 2 parts, black pepper 0.3 part, fragrant 2 parts of awns, Fructus Lycii 0.4 part, Herba Abri 0.4 part, Radix Platycodonis 1 part, Radix Panacis Quinquefolii 0.4 part, Radix Angelicae Sinensis 0.04 part;
The manufacture method of described Carnis Columba livia Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Columba livia, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain pigeon sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Fructus Foeniculi, Fructus Amomi, Fructus Amomi Rotundus, black pepper, perfume (or spice) Awns, Fructus Lycii, Herba Abri, Radix Platycodonis, Radix Panacis Quinquefolii and Radix Angelicae Sinensis, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby With;
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds new ginger, Herba Alii fistulosi, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume, Adding medicated beer, rib soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 2 hours, having heated The soup stock finished filters, and removes solid impurity, obtains baste standby;
(5) pigeon sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Carnis Columba livia Seasoning gravy.
In the above embodiment of the present invention, described ample boiling hot process includes, uses cold water to cook and is gradually heated up, makes Carnis Columba livia outer layer Protein be difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell;The vegetable oil used in described making step is Coix seed oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Carnis Columba livia Seasoning gravy made, with fragrance striking the nose, taste Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good health-care physiotherapeutic Effect, meets the requirement of health diet now;Its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.

Claims (3)

1. a Carnis Columba livia Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh Carnis Columba livia 100~150 Part, vegetable oil 5~10 parts, new ginger 1~3 parts, Herba Alii fistulosi 1~3 parts, Herba Coriandri 1~3 parts, Capsicum annuum var. fasciculatum 2~5 parts, medicated beer 5~10 parts, row Bone soup 80~200 parts, fat perfume (or spice) soy sauce 3~6 parts, refined salt 5~7 parts, crystal sugar 2~6 parts, monosodium glutamate 1~2 parts, suitable quantity of water, flavouring agent 8 ~15 parts;Described flavouring agent includes the raw material of following weight: Fructus Foeniculi 0.1~0.3 part, Fructus Amomi 1~2 parts, Semen Vignae Cylindricae Cool 1~2 part, black pepper 0.1~0.3 part, fragrant awns 1~2 parts, Fructus Lycii 0.2~0.4 part, Herba Abri 0.2~0.4 part, Radix Platycodonis 0.5 ~1 part, Radix Panacis Quinquefolii 0.2~0.4 part, Radix Angelicae Sinensis 0.02~0.04 part;
The manufacture method of described Carnis Columba livia Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Columba livia, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out size degradation, Obtain pigeon sauce stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Fructus Foeniculi, Fructus Amomi, Fructus Amomi Rotundus, black pepper, perfume (or spice) Awns, Fructus Lycii, Herba Abri, Radix Platycodonis, Radix Panacis Quinquefolii and Radix Angelicae Sinensis, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag Standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds new ginger, Herba Alii fistulosi, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume, Adding medicated beer, rib soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5~2 hours, heating Complete soup stock filters, and removes solid impurity, obtains baste standby;
(5) pigeon sauce of step (1) gained being put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, after boiling Using little fire instead and endure 30~40 minutes at leisure, natural cooling obtains Carnis Columba livia Seasoning gravy.
The manufacture method of a kind of Carnis Columba livia Seasoning gravy the most according to claim 1, it is characterised in that described step (1) Ample boiling hot process includes, uses cold water to cook and is gradually heated up, and makes the protein of Carnis Columba livia outer layer be difficult to solidification, it is simple to internal crimson blood row Go out, go its smell.
The manufacture method of a kind of Carnis Columba livia Seasoning gravy the most according to claim 1, it is characterised in that described step (2) (3), in, the vegetable oil of employing is coix seed oil.
CN201610683677.9A 2016-08-17 2016-08-17 Pigeon meat seasoning marinade and making method thereof Withdrawn CN106307407A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610683677.9A CN106307407A (en) 2016-08-17 2016-08-17 Pigeon meat seasoning marinade and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610683677.9A CN106307407A (en) 2016-08-17 2016-08-17 Pigeon meat seasoning marinade and making method thereof

Publications (1)

Publication Number Publication Date
CN106307407A true CN106307407A (en) 2017-01-11

Family

ID=57743278

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610683677.9A Withdrawn CN106307407A (en) 2016-08-17 2016-08-17 Pigeon meat seasoning marinade and making method thereof

Country Status (1)

Country Link
CN (1) CN106307407A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1486630A (en) * 2003-07-01 2004-04-07 王洪伟 Seasoning gravy
CN102366083A (en) * 2011-09-20 2012-03-07 天津市春升清真食品有限公司 Flavoring with beef flavor and preparation method thereof
CN103907892A (en) * 2014-03-24 2014-07-09 成都味源生物工程科技有限公司 Preparation method of pure natural meat flavor seasoning
CN104643084A (en) * 2015-03-02 2015-05-27 郝涤非 Formula of marinade and preparation method of marinade

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1486630A (en) * 2003-07-01 2004-04-07 王洪伟 Seasoning gravy
CN102366083A (en) * 2011-09-20 2012-03-07 天津市春升清真食品有限公司 Flavoring with beef flavor and preparation method thereof
CN103907892A (en) * 2014-03-24 2014-07-09 成都味源生物工程科技有限公司 Preparation method of pure natural meat flavor seasoning
CN104643084A (en) * 2015-03-02 2015-05-27 郝涤非 Formula of marinade and preparation method of marinade

Similar Documents

Publication Publication Date Title
CN105433342A (en) Seasoning packet and production method thereof
CN103750276A (en) Chilli sauce condiment, chilli sauce and manufacturing method thereof
CN102356886A (en) Preparation method for sauced duck meat
CN106722811A (en) A kind of crucian fragrance thick gravy and preparation method thereof
CN106307419A (en) Beef seasoning marinade and method for manufacturing same
CN106262597A (en) A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof
CN104286984A (en) Chinese chestnut paste
CN106307406A (en) Goose flavoring marinade and preparation method thereof
CN102771748B (en) Natural health-maintenance seasoning and preparation method thereof
CN106262437A (en) A kind of Os Sus domestica Seasoning gravy and preparation method thereof
CN106307410A (en) Bullfrog seasoning marinade and making method thereof
CN106579287A (en) Pig bone flavor marinade and making method thereof
CN104305242A (en) Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof
CN110495598A (en) A kind of preparation method of paste flavor brine
CN108576548A (en) The preparation process of sauced duck neck
CN106307407A (en) Pigeon meat seasoning marinade and making method thereof
CN106262605A (en) A kind of Carnis Sus domestica Seasoning gravy and preparation method thereof
CN106107881A (en) A kind of Carnis Equi Asini Seasoning gravy and preparation method thereof
CN106616878A (en) Health salad sauce
CN106307403A (en) Venison seasoning marinade and making method thereof
CN106262601A (en) A kind of Carnis Leporis Seasoning gravy and preparation method thereof
CN106262616A (en) A kind of duck meat Seasoning gravy and preparation method thereof
CN106262599A (en) A kind of Hypophthalmichthys molitrix Seasoning gravy and preparation method thereof
CN106262600A (en) A kind of cuttlefish Seasoning gravy and preparation method thereof
CN106262644A (en) A kind of Misgurni anguillicaudati Seasoning gravy and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20170111

WW01 Invention patent application withdrawn after publication