CN109123437A - The production method of spicy squab jerky - Google Patents
The production method of spicy squab jerky Download PDFInfo
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- CN109123437A CN109123437A CN201810917444.XA CN201810917444A CN109123437A CN 109123437 A CN109123437 A CN 109123437A CN 201810917444 A CN201810917444 A CN 201810917444A CN 109123437 A CN109123437 A CN 109123437A
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Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of production methods of spicy squab jerky, by pickling, stew in soy sauce again fried spice and etc. combination obtain.Spicy pigeon meat making method of dried provided by the invention is simple, the spicy spicy fresh perfume (or spice) of squab jerky obtained, and fine and smooth palatable, attractive color, no fishy smell is suitable for people of all ages, and the shelf-life is very long, saves the nutrition of pigeon meat script, instant bagged.
Description
Technical field
The present invention relates to field of food.It is more particularly related to a kind of production method of spicy squab jerky.
Background technique
Pigeon meat is not only full of nutrition, and there are also certain health-care efficacies, can prevent and treat a variety of diseases, record in Compendium of Material Medica
" dove plumage color is numerous, and only white is used as medicine ", traditional Chinese medicine thinks that pigeon meat has tonifying liver to strengthen kidney, blood-enrich, clearing heat and detoxicating, raw from ancient times to the present
Saliva quenches the thirst and other effects.The minerals and vitamin A, vitamin B, vitamin E etc. such as calcium, iron, copper contained by it, all than chicken, fish,
The content of beef or mutton is high.Pantothenic acid rich in pigeon meat prevents hair loss, white hair and prematurely senile etc. has good curative effect.It is existing
Think for medicine: pigeon meat strengthens body kidney tonifying, life vigor, brain tonic benefit mind, improves memory, reduces blood pressure, adjust blood sugar for human body, supports
Face beauty, the pure white delicacy of skin, promotes longevity.But the utilization form of pigeon meat be mainly restaurant cook based on, at present it is related
The deep processed product of pigeon meat is also seldom, and secondly the bad product that will lead to of squab processing mode has fishy smell, and date saved is not grown.
Summary of the invention
It is an object of the invention to overcome the deficiencies of existing technologies, a kind of production method of spicy squab jerky is provided,
This method not only seasons uniformly, and flavor taste is good, also saves the nutrition of pigeon meat significantly, extends the shelf-life of product, leads to
Deep processing is crossed, enables pigeon meat instant bagged, it is convenient and efficient.
In order to realize these purposes and other advantages according to the present invention, a kind of production side of spicy squab jerky is provided
Method, including the main stew in soy sauce step after first pickling of pigeon meat, wherein marinated carried out using marinated auxiliary material, marinated temperature is 0
DEG C -5 DEG C, the time is 36-48 hours；Wherein, pickle auxiliary material include linseed oil, spice, ginger juice, zanthoxylum powder, salt, towards day
Green pepper powder, monosodium glutamate；The mode of operation of stew in soy sauce is that the squab meat piece after pickling is put into thick gravy, stew in soy sauce 10-16 hours；Wherein, halogen
Juice is to be uniformly mixed at 90-100 DEG C by squab bone, spice, water infusion 60-80 minutes, skims offscum, then 70-90 DEG C
Infusion 60-80 minutes, thick gravy is obtained by filtration.
Preferably, the production method of auxiliary material is pickled are as follows: take 5-7 parts of linseed oil, the spice 5-7 of following parts by weight
Part, 3-5 parts of ginger juice, 3-5 parts of zanthoxylum powder, 3-5 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate mixing mix well to obtain.
Preferably, thick gravy includes following raw material: 5-7 parts of squab bone, 2-3 parts of spice, 120-150 parts of water.
Preferably, marinated auxiliary material and squab meat piece are uniformly mixed marinated according to weight part ratio 1:8-10 when pickling；Stew in soy sauce
When will it is marinated after squab meat piece be put into stew in soy sauce in thick gravy, wherein the weight part ratio of squab meat piece and thick gravy is 1:1.5-3.
Preferably, pigeon meat is to be cut into the bulk of 2-3cm wide after 21-28 days squabs to be carried out to pre-treatment again to obtain
's；
Preferably, pigeon meat will also pass through following steps after stew in soy sauce:
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:1.5-3, stirring is placed and is seasoned for 10-16 hour, wherein the production method of seasoning is by spice
It is put into mix and stir in linseed oil and be mixed to get, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
5-10 parts of pigeon meat, 1-3 parts of the spiced salt, 1-5 parts of starch are mixed thoroughly, carry out frying, and by squab cutlet, frying to surface is formed sediment in oil cauldron
Paste mixing can be off the pot in golden yellow；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes；
Preferably, spice production method are as follows: take 2-3 parts of 3-5 parts of ginger, chilli powder, the Chinese prickly ash 1-2 of following parts by weight
Part, 1-2 parts of cortex cinnamomi, 1-2 parts of illiciumverum, 1-2 parts of hawthorn, 1-2 parts of dried orange peel, 1-2 parts of fennel are dried to mix after crushing respectively and stir
Uniform siccative mixture is mixed, then siccative mixture and yellow rice wine are mixed according to the ratio that weight ratio is 8-10:1 and mixed thoroughly, is put into
It steams 60 minutes in pressure steam pot, is dried after cooling.
Preferably, the pretreatment mode of squab are as follows: squab cuts larynx bloodletting, is to impregnate 2-3 in 75-90 DEG C of water in temperature
After hour, then defeathering is 254nm, light intensity 4000mw/cm in wavelength2Ultraviolet light under irradiate 1h, carry out disinfection processing,
It is cut away internal organ after disinfection, removes blood stains, channels and collaterals and outer skin, cleans up.
Preferably, pickle auxiliary material ingredient further include following raw material: take following parts by weight 8-12 parts of scallion oil,
1-2 parts of sesame oil, 8-12 parts of numb green pepper, Sui 5-10 parts of Qiang, 5-10 parts of wild marjoram, 5-10 parts of thyme, 5-10 parts of Salvia japonica, brown sugar 1-2
Part, 1-2 parts of fermented bean curd, 1-2 parts of capsaicine be mixed evenly；Before marinated operation, pigeon meat needs to carry out blanching processing 1-2
Secondary, water temperature is controlled at 95-100 DEG C, and residence time is 5-10 seconds in water, is cooled down after taking-up and is pickled again；
Preferably, marinated auxiliary material is also needed by handling as follows before pickling: all marinated auxiliary materials after mixing, to
Vinegar and yellow rice wine volume ratio is added wherein as the mixed liquor of 1:4, the weight such as mixed liquor pigeon meat marinated with needs will joined mixing
The marinated auxiliary material of liquid carries out crushing, stirring, is then charged into the high pressure sealing container of 1.2Mpa and carries out heating heating operation, temperature
It is 120 DEG C, the time is 1 hour, is rapidly cooled high pressure sealing container using liquid nitrogen, is cooled to 0-5 DEG C, after cooling again
It opens high pressure sealing container and takes out marinated auxiliary material to carry out marinated operation.
The present invention is include at least the following beneficial effects: providing a kind of production method of spicy squab jerky.This method is logical
The fishy smell that marinated, stew in soy sauce step eliminates pigeon meat is crossed, cream is made by the marinated auxiliary material, spice and the seasoning that add different
Pigeon meat unique flavor, it is in good taste, it is neither too hard, nor too soft, it is easy to edible, also saves the nutrition of pigeon meat significantly, extends the guarantor of product
The matter phase enables pigeon meat instant bagged by deep processing, convenient and efficient.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<embodiment 1>:
Pigeon meat is first pickled using marinated auxiliary material, and marinated auxiliary material and squab meat piece are according to weight part ratio 1:8 when pickling
It is uniformly mixed, marinated temperature is 0 DEG C, and the time is 36 hours；Then stew in soy sauce is carried out, the mode of operation of stew in soy sauce is after pickling
It is 1:1.5 that squab meat piece, which is put into thick gravy the weight part ratio of squab meat piece and thick gravy, stew in soy sauce 10 hours；
The production method of marinated auxiliary material is 3 parts of 5 parts of 5 parts of linseed oil, spice, ginger juice, the Chinese prickly ash for taking following parts by weight
3 parts of powder, 3 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate mixing mix well to obtain.
The production method of spice are as follows: go 1 part of 2 parts of 3 parts of ginger, chilli powder, Chinese prickly ash, 1 part of the cortex cinnamomi, eight of parts by weight
Siccative mixture is mixed evenly to obtain after crushing is dried respectively in 1 part of angle, 1 part of hawthorn, 1 part of dried orange peel, 1 part of fennel, then will
Siccative mixture and yellow rice wine are mixed thoroughly according to the ratio mixing that weight ratio is 8:1, are put into pressure steam pot and are steamed 60 minutes, after cooling
Drying.
Thick gravy is to be uniformly mixed the infusion 60 at 90 DEG C according to following 5 parts of parts by weight squab bone, 2 parts of spice, 120 parts of water
Minute, skim offscum, then 70 DEG C infusion 60 minutes, be obtained by filtration.
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:1.5, stirring is placed and is seasoned for 10 hours, and the production method of seasoning is that spice is put into linseed
It mixes and stirs and is mixed to get in oil, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
5 parts of pigeon meat item, 1 part of the spiced salt, 1 part of starch is mixed thoroughly, carries out frying, and by squab cutlet, frying to surface starch paste is in gold in oil cauldron
Yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
<embodiment 2>:
Pigeon meat is first pickled using marinated auxiliary material, and marinated auxiliary material and squab meat piece are according to weight part ratio 1:10 when pickling
It is uniformly mixed, marinated temperature is 5 DEG C, and the time is 48 hours；Then stew in soy sauce is carried out, the mode of operation of stew in soy sauce is after pickling
It is 1:3 that squab meat piece, which is put into thick gravy the weight part ratio of squab meat piece and thick gravy, stew in soy sauce 16 hours；
The production method of marinated auxiliary material is 5 parts of 7 parts of 7 parts of linseed oil, spice, ginger juice, the Chinese prickly ash for taking following parts by weight
5 parts of powder, 5 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate mixing mix well to obtain.
The production method of spice are as follows: take 2 parts of 3 parts of 5 parts of ginger, chilli powder, Chinese prickly ash, 2 parts of the cortex cinnamomi, eight of following parts by weight
Siccative mixture is mixed evenly to obtain after crushing is dried respectively in 2 parts of angle, 2 parts of hawthorn, 2 parts of dried orange peel, 2 parts of fennel, then will
Siccative mixture and yellow rice wine are mixed thoroughly according to the ratio mixing that weight ratio is 10:1, are put into pressure steam pot and are steamed 60 minutes, cooling
After dry.
Thick gravy is that 150 parts of 3 parts of 7 parts of squab bone, spice, the water of following parts by weight is taken to be uniformly mixed the infusion at 100 DEG C
80 minutes, skim offscum, then 90 DEG C infusion 80 minutes, be obtained by filtration.
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:3, stirring is placed and is seasoned for 16 hours, and the production method of seasoning is that spice is put into linseed oil
In mix and stir and be mixed to get, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
10 parts of pigeon meat item, 3 parts of the spiced salt, 5 parts of starch are mixed thoroughly, carry out frying, and by squab cutlet, frying to surface starch paste is in oil cauldron
Golden yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
<embodiment 3>:
Pigeon meat is first pickled using marinated auxiliary material, and marinated auxiliary material and squab meat piece are according to weight part ratio 1:9 when pickling
It is uniformly mixed, marinated temperature is 3 DEG C, and the time is 42 hours；Then stew in soy sauce is carried out, the mode of operation of stew in soy sauce is after pickling
It is 1:2 that squab meat piece, which is put into thick gravy the weight part ratio of squab meat piece and thick gravy, stew in soy sauce 14 hours；
The production method of marinated auxiliary material is 4 parts of 6 parts of 6 parts of linseed oil, spice, ginger juice, the Chinese prickly ash for taking following parts by weight
4 parts of powder, 4 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate mixing mix well to obtain.
The production method of spice are as follows: take 1.5 parts of 2.5 parts of 4 parts of ginger, chilli powder, Chinese prickly ash, the cortex cinnamomi of following parts by weight
1.5 parts, octagonal 1.5 parts, 1.5 parts of hawthorn, 1.5 parts of dried orange peel, 1.5 parts of fennel, are mixed evenly after crushing is dried respectively
Siccative mixture is obtained, then siccative mixture and yellow rice wine are mixed according to the ratio that weight ratio is 9:1 and mixed thoroughly, is put into pressure steam pot
In steam 60 minutes, dried after cooling.
Thick gravy be taken according to following parts by weight 6 parts of squab bone, 2.5 parts of spice, 130 parts of water be uniformly mixed and endured at 80 DEG C
Boil 70 minutes, skim offscum, then 80 DEG C infusion 70 minutes, be obtained by filtration.
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:2, stirring is placed and is seasoned for 14 hours, and the production method of seasoning is that spice is put into linseed oil
In mix and stir and be mixed to get, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
8 parts of pigeon meat item, 1.5 parts of the spiced salt, 3 parts of starch are mixed thoroughly, carry out frying, and by squab cutlet, frying to surface starch paste is in oil cauldron
Golden yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
<embodiment 4>:
21-28 days squabs are cut into larynx bloodletting, after temperature is to impregnate 2 hours in 75 DEG C of water, defeathering, then in wavelength
For 254nm, light intensity 4000mw/cm2Ultraviolet light under irradiate 1h, carry out disinfection processing, is cut away internal organ after disinfection, removes blood
Dirty, channels and collaterals and outer skin, clean up, then are cut into the bulk of 2-3cm wide and obtain pigeon meat.
Pigeon meat is first pickled using marinated auxiliary material, and before marinated operation, pigeon meat needs to carry out blanching and handles 1 time,
Marinated auxiliary material and squab meat piece are uniformly mixed according to weight part ratio 1:8 when marinated, and marinated temperature is 0 DEG C, and the time is 36 hours；
Then stew in soy sauce is carried out, the mode of operation of stew in soy sauce is that the squab meat piece after pickling is put into stew in soy sauce in thick gravy, squab meat piece and thick gravy
Weight part ratio be 1:1.5, stew in soy sauce 10 hours；
The production method of marinated auxiliary material are as follows: take 3 parts of 5 parts of 5 parts of linseed oil, spice, ginger juice, the Chinese prickly ash of following parts by weight
3 parts of powder, 3 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate, 8 parts of scallion oil, 1 part of sesame oil, 8 parts of numb green pepper, 5 parts of Qiang Sui, 5 parts of wild marjoram, hundred
In fragrant 5 parts, 5 parts of Salvia japonica, 1 part of brown sugar, 1 part of fermented bean curd, 1 part of capsaicine mixing mix well to obtain；
The production method of spice are as follows: take 1 part of 2 parts of 3 parts of ginger, chilli powder, Chinese prickly ash, 1 part of the cortex cinnamomi, eight of following parts by weight
Siccative mixture is mixed evenly to obtain after crushing is dried respectively in 1 part of angle, 1 part of hawthorn, 1 part of dried orange peel, 1 part of fennel, then will
Siccative mixture and yellow rice wine are mixed thoroughly according to the ratio mixing that weight ratio is 8:1, are put into pressure steam pot and are steamed 60 minutes, after cooling
Drying.
The production method of thick gravy are as follows: 120 parts of 2 parts of 5 parts of squab bone, spice, the water of following parts by weight is taken to be uniformly mixed
Infusion 60 minutes at 90 DEG C, skim offscum, then 70 DEG C infusion 60 minutes, be obtained by filtration.
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:1.5, stirring is placed and is seasoned for 10 hours, and the production method of seasoning is that spice is put into linseed
It mixes and stirs and is mixed to get in oil, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
5 parts of pigeon meat item, 1 part of the spiced salt, 1 part of starch is mixed thoroughly, carries out frying, and by squab cutlet, frying to surface starch paste is in gold in oil cauldron
Yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
<embodiment 5>:
21-28 days squabs are cut into larynx bloodletting, after temperature is to impregnate 2 hours in 75 DEG C of water, defeathering, then in wavelength
For 254nm, light intensity 4000mw/cm2Ultraviolet light under irradiate 1h, carry out disinfection processing, is cut away internal organ after disinfection, removes blood
Dirty, channels and collaterals and outer skin, clean up, then are cut into the bulk of 2-3cm wide and obtain pigeon meat.
Pigeon meat is first pickled using marinated auxiliary material, and before marinated operation, pigeon meat needs to carry out blanching and handles 1 time,
Marinated auxiliary material and squab meat piece are uniformly mixed according to weight part ratio 1:8 when marinated, and marinated temperature is 0 DEG C, and the time is 36 hours；
Then stew in soy sauce is carried out, the mode of operation of stew in soy sauce is the weight that squab meat piece after pickling is put into squab meat piece and thick gravy in thick gravy
Part than be 1:1.5, stew in soy sauce 10 hours；
The production method of marinated auxiliary material is 3 parts of 5 parts of 5 parts of linseed oil, spice, ginger juice, the Chinese prickly ash for taking following parts by weight
3 parts of powder, 3 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate, 12 parts of scallion oil, 2 parts of sesame oil, 12 parts of numb green pepper, 10 parts of Qiang Sui, wild marjoram 10
Part, 10 parts of thyme, 10 parts of Salvia japonica, 2 parts of brown sugar, 2 parts of fermented bean curd, 2 parts of capsaicine mixing mix well to obtain.
The production method of spice are as follows: take 1 part of 2 parts of 3 parts of ginger, chilli powder, Chinese prickly ash, 1 part of the cortex cinnamomi, eight of following parts by weight
Siccative mixture is mixed evenly to obtain after crushing is dried respectively in 1 part of angle, 1 part of hawthorn, 1 part of dried orange peel, 1 part of fennel, then will
Siccative mixture and yellow rice wine are mixed thoroughly according to the ratio mixing that weight ratio is 8:1, are put into pressure steam pot and are steamed 60 minutes, after cooling
Drying.
The production method of thick gravy is that 120 parts of 2 parts of 5 parts of squab bone, spice, the water of following parts by weight is taken to be uniformly mixed 90
Infusion 60 minutes at DEG C, skim offscum, then 70 DEG C infusion 60 minutes, be obtained by filtration.
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:1.5, stirring is placed and is seasoned for 10 hours, and the production method of seasoning is that spice is put into linseed
It mixes and stirs and is mixed to get in oil, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
5 parts of pigeon meat item, 1 part of the spiced salt, 1 part of starch is mixed thoroughly, carries out frying, and by squab cutlet, frying to surface starch paste is in gold in oil cauldron
Yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
<embodiment 6>:
21-28 days squabs are cut into larynx bloodletting, after temperature is to impregnate 2 hours in 75 DEG C of water, defeathering, then in wavelength
For 254nm, light intensity 4000mw/cm2Ultraviolet light under irradiate 1h, carry out disinfection processing, is cut away internal organ after disinfection, removes blood
Dirty, channels and collaterals and outer skin, clean up, then are cut into the bulk of 2-3cm wide and obtain pigeon meat.
Pigeon meat is first pickled using marinated auxiliary material, and before marinated operation, pigeon meat needs to carry out blanching and handles 2 times,
Marinated auxiliary material and squab meat piece are uniformly mixed according to weight part ratio 1:8 when marinated, and marinated temperature is 0 DEG C, and the time is 36 hours；
Then stew in soy sauce is carried out, the mode of operation of stew in soy sauce is that the squab meat piece after pickling is put into squab meat piece and halogen in thick gravy
The weight part ratio of juice be 1:1.5, stew in soy sauce 10 hours；
The production method of marinated auxiliary material is 3 parts of 5 parts of 5 parts of linseed oil, spice, ginger juice, the Chinese prickly ash for taking following parts by weight
3 parts of powder, 3 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate, 10 parts of scallion oil, 1.5 parts of sesame oil, 10 parts of numb green pepper, 8 parts of Qiang Sui, wild marjoram 8
Part, 8 parts of thyme, 8 parts of Salvia japonica, 1.5 parts of brown sugar, 1.2 parts of fermented bean curd, 1.2 parts of capsaicine mixing mix well to obtain.
The production method of spice are as follows: take 1 part of 2 parts of 3 parts of ginger, chilli powder, Chinese prickly ash, 1 part of the cortex cinnamomi, eight of following parts by weight
Siccative mixture is mixed evenly to obtain after crushing is dried respectively in 1 part of angle, 1 part of hawthorn, 1 part of dried orange peel, 1 part of fennel, then will
Siccative mixture and yellow rice wine are mixed thoroughly according to the ratio mixing that weight ratio is 8:1, are put into pressure steam pot and are steamed 60 minutes, after cooling
Drying.
The production method of thick gravy are as follows: 120 parts of 2 parts of 5 parts of squab bone, spice, the water of following parts by weight is taken to be uniformly mixed
Infusion 60 minutes at 90 DEG C, skim offscum, then 70 DEG C infusion 60 minutes, be obtained by filtration.
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:1.5, stirring is placed and is seasoned for 10 hours, and the production method of seasoning is that spice is put into linseed
It mixes and stirs and is mixed to get in oil, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
5 parts of pigeon meat item, 1 part of the spiced salt, 1 part of starch is mixed thoroughly, carries out frying, and by squab cutlet, frying to surface starch paste is in gold in oil cauldron
Yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
<embodiment 7>:
21-28 days squabs are cut into larynx bloodletting, after temperature is to impregnate 2 hours in 75 DEG C of water, defeathering, then in wavelength
For 254nm, light intensity 4000mw/cm2Ultraviolet light under irradiate 1h, carry out disinfection processing, is cut away internal organ after disinfection, removes blood
Dirty, channels and collaterals and outer skin, clean up, then are cut into the bulk of 2-3cm wide and obtain pigeon meat.
Pigeon meat is first pickled using marinated auxiliary material, and before marinated operation, pigeon meat needs to carry out blanching and handles 2 times,
Marinated auxiliary material and squab meat piece are uniformly mixed according to weight part ratio 1:8 when marinated, and marinated temperature is 0 DEG C, and the time is 36 hours；
The production method of marinated auxiliary material are as follows: take 3 parts of 5 parts of 5 parts of linseed oil, spice, ginger juice, the Chinese prickly ash of following parts by weight
3 parts of powder, 3 parts of salt, 1 part of capsicum annum fasciculatum powder, 1 part of monosodium glutamate, 10 parts of scallion oil, 1.5 parts of sesame oil, 10 parts of numb green pepper, 8 parts of Qiang Sui, wild marjoram 8
Part, 8 parts of thyme, 8 parts of Salvia japonica, 1.5 parts of brown sugar, 1.2 parts of fermented bean curd, 1.2 parts of capsaicine mixing sufficiently, mix thoroughly, thereto plus
Enter vinegar and yellow rice wine volume ratio for the mixed liquor of 1:4, the weight such as mixed liquor and the pigeon meat for needing to pickle will joined salting down for mixed liquor
Auxiliary material processed carries out crushing, stirring, is then charged into the high pressure sealing container of 1.2Mpa and carries out heating heating operation, temperature 120
DEG C, the time is 1 hour, is rapidly cooled high pressure sealing container using liquid nitrogen, is cooled to 0-5 DEG C, opens again after cooling
High pressure sealing container obtains；Then stew in soy sauce is carried out, the mode of operation of stew in soy sauce is that the squab meat piece after pickling is put into cream in thick gravy
The weight part ratio of pigeon meat block and thick gravy be 1:1.5, stew in soy sauce 10 hours；
The production method of spice are as follows: take 1 part of 2 parts of 3 parts of ginger, chilli powder, Chinese prickly ash, 1 part of the cortex cinnamomi, eight of following parts by weight
Siccative mixture is mixed evenly to obtain after crushing is dried respectively in 1 part of angle, 1 part of hawthorn, 1 part of dried orange peel, 1 part of fennel, then will
Siccative mixture and yellow rice wine are mixed thoroughly according to the ratio mixing that weight ratio is 8:1, are put into pressure steam pot and are steamed 60 minutes, after cooling
Drying.
Thick gravy is that 120 parts of 2 parts of 5 parts of squab bone, spice, the water of following parts by weight is taken to be uniformly mixed the infusion 60 at 90 DEG C
Minute, skim offscum, then 70 DEG C infusion 60 minutes, be obtained by filtration.
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the squab meat piece and seasoning after stew in soy sauce
Weight part ratio be 1:1.5, stirring is placed and is seasoned for 10 hours, and the production method of seasoning is that spice is put into linseed
It mixes and stirs and is mixed to get in oil, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
5 parts of pigeon meat item, 1 part of the spiced salt, 1 part of starch is mixed thoroughly, carries out frying, and by squab cutlet, frying to surface starch paste is in gold in oil cauldron
Yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
<comparative example 1>:
21-28 days squabs are cut into larynx bloodletting, then defeathering is 254nm, light intensity 4000mw/cm in wavelength2It is ultraviolet
1h is irradiated under line, carry out disinfection processing, and internal organ are cut away after disinfection, removes blood stains, channels and collaterals and outer skin, cleans up, then be cut into 2-
The bulk of 3cm wide obtains pigeon meat.
Pigeon meat is cooked using 100 DEG C of boiling water, and cooked squab meat piece taking-up is put into seasoning after draining, wherein cream
The weight part ratio of pigeon meat block and seasoning is 1:1.5, and stirring is placed 10 hours and is seasoned, and the production method of seasoning is will be fragrant
Pungent material is put into mix and stir in linseed oil and be mixed to get, and the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes cream according to following weight part ratio
5 parts of pigeon meat item, 1 part of the spiced salt, 1 part of starch is mixed thoroughly, carries out frying, and by squab cutlet, frying to surface starch paste is in gold in oil cauldron
Yellow can be off the pot；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
Experimental example:
One, the food bacteria total number measurement in squab jerky
For product of the invention, according to GB/T23969-2009, inventor has detected the pigeon meat of each embodiment production
Total number of bacteria in dry, environment are that 0-10 degrees Celsius of placement is stored 30 days, 150 days, 300 days.
Table 1
By table 1, it is apparent that comparison comparative example 1 and embodiment 1-7 pass through uniqueness under the method according to the invention
Ingredient has the longer shelf-life by marinated and stew in soy sauce pigeon meat.
Two, the trial effect evaluation of each embodiment squab jerky
Call-up age 18-60 years old volunteer 60 tastes the prepared squab jerky of various embodiments of the present invention, everyone
Then 30g is evaluated for mouthfeel, fragrance and color.
According to the effect of following Standard Judgement squab jerky:
In good taste: spicy fresh perfume (or spice), fine and smooth palatable, fragrance overflows suitable vast majority of people's taste, no fishy smell, and 5 points.
Good in taste: salinity is slightly strong or light, and meat is partially soft or partially hard, suitable majority's taste, and 4 points.
Mouthfeel is bad: salinity is too big or meat is tasty insufficient, and meat is too hard, there is fishy smell, is not suitable for answer majority population
Taste, 2 points.
Table 2
| Mouthfeel/point | Specific evaluation | |
| Embodiment 1 | 4.32 | Thick taste, fresh perfume (or spice), meat is fine and smooth, no fishy smell |
| Embodiment 2 | 4.34 | Thick taste, fresh perfume (or spice), meat is fine and smooth, no fishy smell |
| Embodiment 3 | 4.36 | Thick taste, fresh perfume (or spice), meat is fine and smooth, no fishy smell |
| Embodiment 4 | 4.56 | Spicy fresh perfume (or spice), fine and smooth palatable, attractive color, no fishy smell |
| Embodiment 5 | 4.68 | Spicy fresh perfume (or spice), fine and smooth palatable, attractive color, no fishy smell |
| Embodiment 6 | 4.59 | Spicy fresh perfume (or spice), fine and smooth palatable, attractive color, no fishy smell |
| Embodiment 7 | 4.83 | Spicy fresh perfume (or spice), fine and smooth palatable, attractive color, no fishy smell |
| Comparative example 1 | 3.23 | Meat is tasty insufficient, and meat is too hard, there is fishy smell, |
Comparative example 1 and embodiment 1-7 are compared by table 2, under formula of the invention, by marinated and stew in soy sauce process cream
Pigeon meat taste is more delicious, and meat has chewy texture soft rotten, and product color is tempting, and is a kind of suitable for people of all ages without some fishy smell
Healthy food.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (10)
1. the production method of spicy squab jerky, which is characterized in that pigeon meat mainly by first pickle after stew in soy sauce step, wherein salting down
System is carried out using marinated auxiliary material, and marinated temperature is 0 DEG C -5 DEG C, and the time is 36-48 hours；Wherein, pickling auxiliary material includes flax
Seed oil, spice, ginger juice, zanthoxylum powder, salt, capsicum annum fasciculatum powder, monosodium glutamate；The mode of operation of stew in soy sauce is the squab meat piece after pickling
It is put into thick gravy, stew in soy sauce 10-16 hours；Wherein, thick gravy is uniformly mixed at 90-100 DEG C by squab bone, spice, water
Infusion 60-80 minutes, then 70-90 DEG C infusion 60-80 minutes, be obtained by filtration.
2. the production method of spicy squab jerky according to claim 1, which is characterized in that the production method of marinated auxiliary material
Are as follows: take 3-5 parts of 3-5 parts of 3-5 parts of 5-7 parts of 5-7 parts of linseed oil, spice, ginger juice, zanthoxylum powder, salt, the court of following parts by weight
1 part of its green pepper powder, 1 part of monosodium glutamate mixing mix well to obtain.
3. the production method of spicy squab jerky according to claim 1, which is characterized in that thick gravy includes following parts by weight
Raw material: 5-7 parts of squab bone, 2-3 parts of spice, 120-150 parts of water.
4. the production method of spicy squab jerky according to claim 1, which is characterized in that marinated auxiliary material and cream when marinated
Pigeon meat block is uniformly mixed marinated according to weight part ratio 1:8-10；Squab meat piece after will be marinated when stew in soy sauce is put into stew in soy sauce in thick gravy,
Wherein the weight part ratio of squab meat piece and thick gravy is 1:1.5-3.
5. the production method of spicy squab jerky according to claim 1, which is characterized in that pigeon meat is by 21-28 days
Squab carry out pre-treatment after be cut into what the bulk of 2-3cm wide obtained again.
6. the production method of spicy squab jerky according to claim 1, which is characterized in that pigeon meat will also be through after stew in soy sauce
Cross following steps:
It is put into seasoning after squab meat piece taking-up after stew in soy sauce is drained, wherein the weight of the squab meat piece and seasoning after stew in soy sauce
Amount part is compared for 1:1.5-3, and stirring is placed 10-16 hour and is seasoned, wherein spice is is put by the production method of seasoning
It mixes and stirs and is mixed to get in linseed oil, the weight part ratio of spice and linseed oil is 1:1；
The taking-up of seasoned squab meat piece is drained, cutlet uniform in size is cut into, then takes pigeon meat according to following weight part ratio
5-10 parts, 1-3 parts of the spiced salt, 1-5 parts of starch are mixed thoroughly, carry out fried, and by squab cutlet, frying to surface starch is pasted in oil cauldron
It can be off the pot in golden yellow；
The pigeon meat after oil cauldron drains out, is vacuum-packed after cooling, sterilizes.
7. the production method of spicy squab jerky according to claim 1, which is characterized in that spice production method are as follows:
Take 1-2 parts of 2-3 parts of 3-5 parts of ginger, chilli powder, the Chinese prickly ash of following parts by weight, 1-2 parts of cortex cinnamomi, 1-2 parts of illiciumverum, 1-2 parts of hawthorn,
Siccative mixture is mixed evenly to obtain after crushing is dried respectively in 1-2 parts of dried orange peel, 1-2 parts of fennel, then by siccative mixture
It is mixed thoroughly with yellow rice wine according to the ratio mixing that weight ratio is 8-10:1, is put into pressure steam pot and steams 60 minutes, dried after cooling.
8. the production method of spicy squab jerky according to claim 5, which is characterized in that the pretreatment mode of squab
Are as follows: squab cuts larynx bloodletting, and after temperature is to impregnate 2-3 hours in 75-90 DEG C of water, then defeathering is 254nm, light in wavelength
It is by force 4000mw/cm2Ultraviolet light under irradiate 1h, carry out disinfection processing, is cut away internal organ after disinfection, removes blood stains, channels and collaterals and floating
Skin cleans up.
9. the production method of spicy squab jerky according to claim 1, which is characterized in that the ingredient of marinated auxiliary material also wraps
Include following raw material: 8-12 parts of scallion oil, 1-2 parts of sesame oil, 8-12 parts of numb green pepper, Sui 5-10 parts of Qiang, 5-10 parts of wild marjoram, thyme
5-10 parts, 5-10 parts of Salvia japonica, 1-2 parts of brown sugar, 1-2 parts of fermented bean curd, 1-2 parts of capsaicine；Before marinated operation, pigeon meat need into
Row blanching is handled 1-2 times, and water temperature is controlled at 95-100 DEG C, and residence time is 5-10 seconds in water, is cooled down after taking-up and is carried out again
It is marinated.
10. the production method of spicy squab jerky according to claim 1, which is characterized in that pickle auxiliary material also before marinated
Need by handling as follows: after mixing, vinegar and yellow rice wine volume ratio is added thereto as the mixing of 1:4 in all marinated auxiliary materials
Liquid, the weight such as mixed liquor and the pigeon meat for needing to pickle, the marinated auxiliary material that will joined mixed liquor carry out crushing, stirring, are then charged into
Heating heating operation is carried out in the high pressure sealing container of 1.2Mpa, temperature is 120 DEG C, and the time is 1 hour, will be high using liquid nitrogen
Means of press seals container is rapidly cooled, and is cooled to 0-5 DEG C, is opened high pressure sealing container after cooling again and is taken out marinated auxiliary material to carry out
Marinated operation.
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|---|---|---|---|---|
| CN111011747A (en) * | 2019-12-23 | 2020-04-17 | 湖南鸽王天下食品有限公司 | Selenium-rich young pigeon food and preparation method thereof |
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| CN111011747A (en) * | 2019-12-23 | 2020-04-17 | 湖南鸽王天下食品有限公司 | Selenium-rich young pigeon food and preparation method thereof |
| CN111671074A (en) * | 2020-06-24 | 2020-09-18 | 四川千洪食品有限公司 | Method for treating meat paste by using complex enzyme |
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