CN107712661A - A kind of pigeon matsutake custard and preparation method thereof - Google Patents
A kind of pigeon matsutake custard and preparation method thereof Download PDFInfo
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- 241000272201 Columbiformes Species 0.000 title claims abstract description 79
- 235000011950 custard Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 60
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- 238000003756 stirring Methods 0.000 claims description 17
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- 238000006297 dehydration reaction Methods 0.000 claims description 13
- 238000005187 foaming Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000004575 stone Substances 0.000 claims description 8
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 12
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- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of pigeon matsutake custard, is prepared by following raw material by weight：15 31 parts of pigeon meat, 26 30 parts of lean meat, 1.5 3.5 parts of matsutake, 1.3 4.2 parts of tremella, 16 parts of salt, 13 parts of monosodium glutamate, 0.02 0.05 parts of I+G, 0.2 0.6 parts of Icing Sugar, 0.8 3 parts of maltodextrin, 15 20 parts of tapioca, dry 0.15 0.40 parts of green onion, 100 200 parts of water.Pigeon and matsutake are fabricated to custard by the pigeon matsutake custard simultaneously, have a low fat, low cholesterol, high nutritive value, the characteristics of health-care efficacy protrusion and unique flavor；There is the characteristics of instant, brew are good, mouthfeel is good simultaneously, enrich nutritive peculiarity and the variation of instant food.The invention also discloses a kind of preparation method of pigeon matsutake custard, this method possesses the characteristics of technical maturity, simple to operate and nutrient safe.
Description
Technical field
The present invention relates to a kind of custard, more particularly to a kind of pigeon matsutake custard and preparation method thereof.
Background technology
Stone qi squab is one of place of china dove kind, and production performance is high, succulence Fresh ＆ Tender in Texture, and meat flavour is delicious, with cloves
Taste, resistance to thick easily foster pigeon for meat kind, it is well-known with its high-quality, high yield, resistance to thick raise, it is one of relatively large pigeon for meat kind in China.
Because of its free choice feeding, nutritive value is high, without any medicament residue.And its nutrition is made comparisons with the test result of chicken, in
The amino acid content of mountain stone qi dove is more three times higher than chicken, and fat is low three times, and cholesterol is low three times, and it is low to food low fat to meet modern
The demand of cholesterol.In terms of health-care efficacy, stone qi pigeon meat can strengthen body kidney tonifying, improve memory, reduce blood pressure, and adjust human body blood
Sugar, skin maintenance, the pure white delicacy of skin.
Matsutake, scientific name Trichotoma matsutake, alias pine mushroom, bacterium, platform bacterium are closed, be subordinate to Basidiomycotina, Tricholomataceae, be the trees such as loose oak
External mycorrhizal fungi, there is unique strong fragrance, be rare rare natural medicinal fungus in the world.Matsutake is rich in albumen
Matter, there is 18 kinds of amino acid, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, and nucleic acid spreads out
The rare elements such as biology, peptide matters.Separately containing 3 kinds of precious active materials, be respectively double-strand blazei polysaccharide, matsutake polypeptide and
The unique cancer-resisting substance in the whole world --- matsutakealcohol, it is natural medical fungus most precious in the world.
But it is existing pigeon and matsutake are eaten, be typically carried out separately, both do not combined, dove
The health-care effect of son and matsutake can not play simultaneously, also increase the complexity of the cooking.
The content of the invention
For overcome the deficiencies in the prior art, an object of the present invention is to provide a kind of pigeon matsutake custard, by pigeon
The effect of being fabricated to custard, pigeon and matsutake simultaneously with matsutake can play simultaneously, have a low fat, low cholesterol, high nutritive value,
The characteristics of health-care efficacy protrusion and unique flavor；There is the characteristics of instant, brew are good, mouthfeel is good, the side of enriching simultaneously
Just the nutritive peculiarity of food and variation.
The second object of the present invention is to provide a kind of preparation method of pigeon matsutake custard, this method possess technical maturity,
The characteristics of simple to operate and nutrient safe.
An object of the present invention adopts the following technical scheme that realization：
A kind of pigeon matsutake custard, it is prepared by following raw material by weight：Pigeon meat 15-31 parts, lean meat 26-30
Part, matsutake 1.5-3.5 parts, tremella 1.3-4.2 parts, salt 1-6 parts, monosodium glutamate 1-3 parts, I+G 0.02-0.05 parts, Icing Sugar 0.2-
0.6 part, maltodextrin 0.8-3 parts, tapioca 15-20 parts, dry green onion 0.15-0.40 parts, water 100-200 parts.
Further, the pigeon meat is middle mountain stone discrimination pigeon meat；The monosodium glutamate is doube bridge monosodium glutamate.
Further, it is prepared by following raw material by weight：Pigeon meat 18-25 parts, lean meat 27-29 parts, pine
Fine and soft 2-3 parts, tremella 2-4 parts, salt 2-5 parts, monosodium glutamate 1.5-2.5 parts, I+G 0.025-0.045 parts, Icing Sugar 0.3-0.5 parts, wheat
Bud dextrin 1-2 parts, tapioca 16-18 parts, dry green onion 0.2-0.35 parts, water 110-190 parts.
Further, it is prepared by following raw material by weight：15 parts of pigeon meat, 26 parts of lean meat, matsutake 1.5
Part, 1.3 parts of tremella, 1 part of salt, 1 part of monosodium glutamate, 0.02 part of I+G, 0.2 part of Icing Sugar, 0.8 part of maltodextrin, 15 parts of tapioca,
Dry 0.15 part of green onion, 100 parts of water.
Further, it is prepared by following raw material by weight：31 parts of pigeon meat, 30 parts of lean meat, matsutake 3.5
Part, 4.2 parts of tremella, 6 parts of salt, 3 parts of monosodium glutamate, 0.05 part of I+G, 0.6 part of Icing Sugar, 3 parts of maltodextrin, 20 parts of tapioca, do
0.40 part of green onion, 200 parts of water.
Further, it is prepared by following raw material by weight：25 parts of pigeon meat, 28 parts of lean meat, matsutake 2.5
Part, 2.5 parts of tremella, 3 parts of salt, 2.5 parts of monosodium glutamate, 0.035 part of I+G, 0.4 part of Icing Sugar, 2 parts of maltodextrin, tapioca 18
Part, dry 0.3 part of green onion, 150 parts of water.
The second object of the present invention adopts the following technical scheme that realization：
A kind of preparation method of pigeon matsutake custard, including：
Pre-treatment step：The matsutake of formula ratio and tremella are cleaned and foamed, the matsutake after foaming is boiled with boiling, is taken out de-
Matsutake after dehydration and tremella, are then diced, are put into baking box and dry by water, the tremella dehydration after foaming；
Boil step：By the pigeon meat of formula ratio clean, cross water it is stand-by；The lean meat of formula ratio is cleaned, remove grain and
Remaining fat meat, it is put into after being cut into small pieces with together with clean pigeon meat in pot, adds the water of formula ratio, cooks 60-80min；Drag for
Go out lean meat and pigeon meat and be filtered dry soup, be then torn into shredded meat respectively；Soup in pot is concentrated, and obtains concentrating soup；
Mixed once step：Matsutake after the shredded meat and drying, tremella are mixed, obtain the first compound；
Secondary blend step：The salt of formula ratio, monosodium glutamate, I+G and Icing Sugar are mixed, stirred；Then add and match somebody with somebody
The tapioca and concentration soup just measured, after stirring, add the maltodextrin of formula ratio, are taken out after stirring, dispensed
Into drip pan, into drying in hot-air oven, with 85-95 DEG C of baking, during which stir, bakee 9-11h so that moisture 3% with
Under, obtain the second compound；
Mix green onion step：The dry green onion of formula ratio is added in second compound, stirs, produces.
Further, in addition to packing step：The dry green onion of formula ratio is added in second compound, stirred
Afterwards, 50g mono- is distributed into wrap, and mounted box, vanning storage.
Further, in the pre-treatment step, the matsutake after foaming boils 20-30min with boiling；Matsutake after dehydration
It is diced with tremella, is put into 90-110 DEG C of baking box and dries.
Further, step is boiled described, is put together with clean pigeon meat after lean meat to be cut into 3-5cm fritter
Enter in pot, normal pressure cooks.
Compared with prior art, the beneficial effects of the present invention are：
(1) pigeon matsutake custard provided by the present invention, pigeon meat is added in custard, the processing type of squab is extended, makes
Product more horn of plenty；Each component is reasonably combined, remains the nutrition of each component to greatest extent；Compared with other custard classes, this production
Product have a low fat, low cholesterol, high nutritive value, and health-care efficacy is more prominent and the features such as unique flavor；There is fast food simultaneously
Conveniently, the characteristics of brew is good, mouthfeel is good, enriches nutritive peculiarity and the variation of instant food.
(2) preparation method of pigeon matsutake custard provided by the present invention, raw material sources enrich, stable preparation process, production
Equipment investment is few, and production cost is low, simple to operate, easily promotes, has good market application foreground.
Embodiment
Below, with reference to embodiment, the present invention is described further, it is necessary to which explanation is, what is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
A kind of pigeon matsutake custard, it is prepared by following raw material by weight：Pigeon meat 15-31 parts, lean meat 26-30
Part, matsutake 1.5-3.5 parts, tremella 1.3-4.2 parts, salt 1-6 parts, monosodium glutamate 1-3 parts, I+G 0.02-0.05 parts, Icing Sugar 0.2-
0.6 part, maltodextrin 0.8-3 parts, tapioca 15-20 parts, dry green onion 0.15-0.40 parts, water 100-200 parts.
Wherein, I+G is that two kinds of flavor enhancements combine the abbreviation for taking away an English alphabet.That is 5 ' Sodium Inosinate-IMP
And 5 ' bird sodium nucleinate-GMP (DISODIUM GUANOSINE5'- (DISODIUMINOSINE5'-MONOPHOSPHATE)
MONOPHOSPHATE) it is each 50% combine.I+G is that modern science man is obtained by microbial fermentation industrialized production, and GMP
Has stronger flavor developing effect than IMP.
Squab pigeon meat taste is salty, mild-natured, and its meat is thick and tender, and nourishing effect is stronger, and pigeon meat flavour is delicious, fine and tender taste, is rich in
The nutritional ingredient such as thick protein and a small amount of inorganic salts.
Matsutake is rich in protein, there is 18 kinds of amino acid, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds
The rare elements such as unrighted acid, nucleic acid derivative, peptide matters.It is double-strand respectively separately containing 3 kinds of precious active materials
Blazei polysaccharide, the unique cancer-resisting substance of matsutake polypeptide and the whole world -- matsutakealcohol, it is that crude drug most precious in the world is used
Mushroom.
Tremella also known as white fungus, it is sweet, light, mild-natured, nontoxic, the effect of existing tonifying spleen appetizing, there are QI invigorating gut purge, enriching yin profit again
The effect of lung.Body immunity can be strengthened, tolerance of the tumor patient to Radiotherapy chemotherapy can be strengthened again.White fungus is planted rich in natural
Physical property colloid, additional its have the function that enriching yin, be can be long-term use of good moisturizing food.
As further embodiment, pigeon meat is middle mountain stone discrimination pigeon meat, stone qi squab be originally middle mountain nationality overseas Chinese from
The excellent dove kind that foreign countries introduce, a kind of squab for being incubated out after with the excellent dove of middle mountain stone qi hybridizing.This squab is with body
Big meat tenderness, brisket are special thick and famous.
As further embodiment, monosodium glutamate is doube bridge monosodium glutamate, doube bridge monosodium glutamate be using high quality white rice, corn as raw material,
Fermented refine forms；The natural delicate flavour in meat, poultry, fish, vegetables can be strengthened, made deep by popular delicate flavour material.
The pigeon matsutake custard that the embodiment of the present invention is provided, pigeon meat is added in custard, extends the processing type of squab,
Make product more horn of plenty；Each component is reasonably combined, remains the nutrition of each component to greatest extent；Compared with other custard classes, this
Product has a low fat, low cholesterol, high nutritive value, and health-care efficacy is more prominent and the features such as unique flavor；There is speed simultaneously
The characteristics of food is convenient, brew is good, mouthfeel is good, enriches nutritive peculiarity and the variation of instant food.
A kind of preparation method of pigeon matsutake custard, including：
Pre-treatment step：The matsutake of formula ratio and tremella are cleaned and foamed, the matsutake after foaming is boiled with boiling, is taken out de-
Matsutake after dehydration and tremella, are then diced, are put into baking box and dry by water, the tremella dehydration after foaming；
Boil step：By the pigeon meat of formula ratio clean, cross water it is stand-by；The lean meat of formula ratio is cleaned, remove grain and
Remaining fat meat, it is put into after being cut into small pieces with together with clean pigeon meat in pot, adds the water of formula ratio, cooks 60-80min；Drag for
Go out lean meat and pigeon meat and be filtered dry soup, be then torn into shredded meat respectively；Soup in pot is concentrated, and obtains concentrating soup；
Mixed once step：Matsutake after shredded meat and drying, tremella are mixed, obtain the first compound；
Secondary blend step：The salt of formula ratio, monosodium glutamate, I+G and Icing Sugar are mixed, stirred；Then add and match somebody with somebody
The tapioca and concentration soup just measured, after stirring, add the maltodextrin of formula ratio, are taken out after stirring, dispensed
Into drip pan, into drying in hot-air oven, with 85-95 DEG C of baking, during which stir, bakee 9-11h so that moisture 3% with
Under, obtain the second compound；
Mix green onion step：The dry green onion of formula ratio is added in the second compound, stirs, produces.
Further, in addition to packing step：The dry green onion of formula ratio is added in the second compound, after stirring, point
50g mono- is dressed up to wrap, and mounted box, vanning storage.
Further, in pre-treatment step, the matsutake after foaming boils 20-30min with boiling；Matsutake and snow after dehydration
Ear is diced, and is put into 90-110 DEG C of baking box and is dried.
Further, in step is boiled, pot is put into together with clean pigeon meat after lean meat to be cut into 3-5cm fritter
In, normal pressure cooks.
The present invention implements the preparation method of provided pigeon matsutake custard, and raw material sources enrich, stable preparation process, production
Equipment investment is few, and production cost is low, simple to operate, easily promotes, has good market application foreground.
It is specific embodiment of the present invention below, used raw material, equipment etc. remove special limit in the following embodiments
It can be obtained outside fixed by buying pattern.
Embodiment 1-5
A kind of pigeon matsutake custard, it is characterised in that be prepared from the following materials：Pigeon meat, lean meat, matsutake, tremella, food
Salt, monosodium glutamate, I+G, Icing Sugar, maltodextrin, tapioca, dry green onion and water.The specific dosage of above-mentioned each component see the table below 1.
The formula table of the embodiment 1-5 of table 1 pigeon matsutake custard
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Pigeon meat | 31 | 15 | 31 | 25 | 18 |
| Lean meat | 30 | 26 | 30 | 28 | 27 |
| Matsutake | 3.5 | 1.5 | 3.5 | 2.5 | 2 |
| Tremella | 4.2 | 1.3 | 4.2 | 2.5 | 2 |
| Salt | 3 | 1 | 6 | 3 | 2 |
| Monosodium glutamate | 2 | 1 | 3 | 2.5 | 1.5 |
| I+G | 0.03 | 0.02 | 0.05 | 0.035 | 0.025 |
| Icing Sugar | 0.4 | 0.2 | 0.6 | 0.4 | 0.3 |
| Maltodextrin | 2.5 | 0.8 | 3 | 2 | 1 |
| Tapioca | 18 | 15 | 20 | 18 | 16 |
| Dry green onion | 0.28 | 0.15 | 0.4 | 0.3 | 0.2 |
| Water | 180 | 100 | 200 | 150 | 110 |
Embodiment 1-5 pigeon matsutake custard is prepared in accordance with the following methods：
Pre-treatment step：The matsutake of formula ratio and tremella to be cleaned and foamed, 25min is boiled in the boiling of the matsutake after foaming,
Dehydration is taken out, the tremella dehydration after foaming, then the matsutake after dehydration and tremella is diced, is put into 100 DEG C of baking box and dries
It is dry；
Boil step：By the pigeon meat of formula ratio clean, cross water it is stand-by；The lean meat of formula ratio is cleaned, remove grain and
Remaining fat meat, it is put into after being cut into 3-5cm fritter together with clean pigeon meat in pot, adds the water of formula ratio, normal pressure cooks
60-80min (when i.e. rotten)；Pull lean meat and pigeon meat out and be filtered dry soup, be then torn into shredded meat respectively；Soup in pot carries out dense
Contracting, obtain concentrating soup；
Mixed once step：Matsutake after shredded meat and drying, tremella are mixed, obtain the first compound；
Secondary blend step：The salt of formula ratio, monosodium glutamate, I+G and Icing Sugar are mixed, stirred；Then add and match somebody with somebody
The tapioca and concentration soup just measured, after stirring, add the maltodextrin of formula ratio, are taken out after stirring, dispensed
Into drip pan, into drying in hot-air oven, with 90 DEG C of bakings, during which stir, bakee 10h so that moisture obtains below 3%
To the second compound；
Mix green onion step：The dry green onion of formula ratio is added in the second compound, stirred；
Dispense step：50g mono- is distributed into wrap, and mounted box, vanning storage.
Effect assessment and performance detection
Example 1-5 pigeon matsutake custard carries out organoleptic analysis, and when being reconstituted, the product wrapped per 50g mono- is put into bowl
In, reconstituted, stirred with about 200ml boiling water, you can.Each embodiment has 10 volunteers to be scored, each single item
Scoring be 10 volunteers average mark, total score is then the average mark of each project, and test result is shown in Table 3.Sensory evaluation scores
Index see the table below 2.
The sensory evaluation scores index table of the embodiment 1-5 of table 2 pigeon matsutake custard
The sensory evaluation scores result table of the embodiment 1-5 of table 3 pigeon matsutake custard
| Outward appearance | Smell | Flavour | Mouthfeel | Brew | Total score | |
| Embodiment 1 | 8.5 | 7.5 | 8.0 | 8.5 | 9.0 | 9.0 |
| Embodiment 2 | 8.5 | 7.5 | 8.2 | 8.3 | 8.6 | 8.8 |
| Embodiment 3 | 8.4 | 7.0 | 8.2 | 8.3 | 8.3 | 8.6 |
| Embodiment 4 | 8.1 | 7.9 | 7.7 | 8.1 | 8.5 | 8.7 |
| Embodiment 5 | 8.0 | 7.2 | 8.0 | 8.5 | 8.5 | 8.5 |
From table 3 it can be seen that 1-5 of embodiment of the present invention pigeon matsutake custard is in outward appearance, smell, flavour, mouthfeel and reconstitutes
Good appraisal result is achieved in these projects of property.Wherein with the best results of embodiment 1.
Above-mentioned embodiment is only the preferred embodiment of the present invention, it is impossible to the scope of protection of the invention is limited with this,
The change and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed scope.
Claims (10)
1. a kind of pigeon matsutake custard, it is characterised in that be prepared by following raw material by weight：
Pigeon meat 15-31 parts, lean meat 26-30 parts, matsutake 1.5-3.5 parts, tremella 1.3-4.2 parts, salt 1-6 parts, monosodium glutamate 1-3
Part, I+G 0.02-0.05 parts, Icing Sugar 0.2-0.6 parts, maltodextrin 0.8-3 parts, tapioca 15-20 parts, dry green onion 0.15-
0.40 part, water 100-200 parts.
2. pigeon matsutake custard as claimed in claim 1, it is characterised in that the pigeon meat is middle mountain stone discrimination pigeon meat；It is described
Monosodium glutamate is doube bridge monosodium glutamate.
3. pigeon matsutake custard as claimed in claim 1, it is characterised in that be prepared by following raw material by weight：
Pigeon meat 18-25 parts, lean meat 27-29 parts, matsutake 2-3 parts, tremella 2-4 parts, salt 2-5 parts, monosodium glutamate 1.5-2.5 parts, I+G
0.025-0.045 parts, Icing Sugar 0.3-0.5 parts, maltodextrin 1-2 parts, tapioca 16-18 parts, dry green onion 0.2-0.35 parts, water
110-190 parts.
4. pigeon matsutake custard as claimed in claim 1, it is characterised in that be prepared by following raw material by weight：
15 parts of pigeon meat, 26 parts of lean meat, 1.5 parts of matsutake, 1.3 parts of tremella, 1 part of salt, 1 part of monosodium glutamate, 0.02 part of I+G, Icing Sugar
0.2 part, 0.8 part of maltodextrin, 15 parts of tapioca, dry 0.15 part of green onion, 100 parts of water.
5. pigeon matsutake custard as claimed in claim 1, it is characterised in that be prepared by following raw material by weight：
31 parts of pigeon meat, 30 parts of lean meat, 3.5 parts of matsutake, 4.2 parts of tremella, 6 parts of salt, 3 parts of monosodium glutamate, 0.05 part of I+G, Icing Sugar
0.6 part, 3 parts of maltodextrin, 20 parts of tapioca, dry 0.40 part of green onion, 200 parts of water.
6. pigeon matsutake custard as claimed in claim 1, it is characterised in that be prepared by following raw material by weight：
25 parts of pigeon meat, 28 parts of lean meat, 2.5 parts of matsutake, 2.5 parts of tremella, 3 parts of salt, 2.5 parts of monosodium glutamate, 0.035 part of I+G, sugar
0.4 part of powder, 2 parts of maltodextrin, 18 parts of tapioca, dry 0.3 part of green onion, 150 parts of water.
A kind of 7. preparation method of pigeon matsutake custard as claimed in any one of claims 1 to 6, it is characterised in that including：
Pre-treatment step：The matsutake of formula ratio and tremella to be cleaned and foamed, the matsutake after foaming is boiled with boiling, takes out dehydration,
Matsutake after dehydration and tremella, are then diced, are put into baking box and dry by the tremella dehydration after foaming；
Boil step：By the pigeon meat of formula ratio clean, cross water it is stand-by；The lean meat of formula ratio is cleaned, removes grain and remnants
Fat meat, it is put into after being cut into small pieces with together with clean pigeon meat in pot, adds the water of formula ratio, cooks 60-80min；Pull out thin
Meat and pigeon meat are simultaneously filtered dry soup, are then torn into shredded meat respectively；Soup in pot is concentrated, and obtains concentrating soup；
Mixed once step：Matsutake after the shredded meat and drying, tremella are mixed, obtain the first compound；
Secondary blend step：The salt of formula ratio, monosodium glutamate, I+G and Icing Sugar are mixed, stirred；Then formula ratio is added
Tapioca and concentration soup, after stirring, add the maltodextrin of formula ratio, taken out after stirring, be dispensed into baking
In disk, into drying in hot-air oven, with 85-95 DEG C of baking, during which stir, bakee 9-11h so that moisture obtains below 3%
To the second compound；
Mix green onion step：The dry green onion of formula ratio is added in second compound, stirs, produces.
8. the preparation method of pigeon matsutake custard as claimed in claim 7, it is characterised in that also include packing step：Will formula
The dry green onion of amount is added in second compound, after stirring, is distributed into 50g mono- and is wrapped, and mounted box, vanning storage.
9. the preparation method of pigeon matsutake custard as claimed in claim 7, it is characterised in that in the pre-treatment step, hair
Matsutake after bubble boils 20-30min with boiling；Matsutake and tremella after dehydration are diced, and are put into 90-110 DEG C of baking box and are dried.
10. the preparation method of pigeon matsutake custard as claimed in claim 7, it is characterised in that step is boiled described, will be thin
Meat is put into pot after being cut into 3-5cm fritter together with clean pigeon meat, and normal pressure cooks.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429238A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing last-dried food of meat with multiple tastes |
| CN106036704A (en) * | 2016-06-03 | 2016-10-26 | 咀香园健康食品（中山）有限公司 | Instant soup containing shredded chicken and shiitake mushrooms and preparation method of instant soup |
| CN106165846A (en) * | 2016-06-03 | 2016-11-30 | 咀香园健康食品（中山）有限公司 | A kind of Lentinus Edodes Dried Scallop instant thick soup and preparation method thereof |
-
2017
- 2017-11-24 CN CN201711195475.0A patent/CN107712661A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429238A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing last-dried food of meat with multiple tastes |
| CN106036704A (en) * | 2016-06-03 | 2016-10-26 | 咀香园健康食品（中山）有限公司 | Instant soup containing shredded chicken and shiitake mushrooms and preparation method of instant soup |
| CN106165846A (en) * | 2016-06-03 | 2016-11-30 | 咀香园健康食品（中山）有限公司 | A kind of Lentinus Edodes Dried Scallop instant thick soup and preparation method thereof |
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Application publication date: 20180223 |