CN109123450A - The production method of spiced squab jerky - Google Patents
The production method of spiced squab jerky Download PDFInfo
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- CN109123450A CN109123450A CN201810917481.0A CN201810917481A CN109123450A CN 109123450 A CN109123450 A CN 109123450A CN 201810917481 A CN201810917481 A CN 201810917481A CN 109123450 A CN109123450 A CN 109123450A
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- parts
- squab
- auxiliary material
- marinated
- meat
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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
- A23L13/50—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
- 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
-
- 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
- A23L13/70—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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention discloses the production methods of spiced squab jerky, which is characterized in that after the meat marinated auxiliary material of squab is marinated, precooks, then is baked with baking fragrance, frying seasoning, drying obtains；Wherein, the raw material of auxiliary material is pickled: including Shi Yancha, dried orange peel, wild marjoram, honey, thyme, black pepper, rattan green pepper, peach gum, dry wolfberry, big onion parts, galanga, oil consumption, salt and light-coloured vinegar；The raw material of baking fragrance includes: fennel, cassia bark, illiciumverum, Chinese prickly ash, rhizoma zingiberis, capsicum annum fasciculatum, dry wolfberry, cortex cinnamomi, big perfume, fructus amomi, green prune, the flower bud of lily magnolia, the dried immature fruit of citron orange, rhizoma polygonati, RADIX POLYGONI MULTIFLORI PREPARATA, guava immature fruit, cumin, chickens' extract, white granulated sugar, sesame oil, linseed oil.Pigeon jerky saline taste beauty produced by the present invention, attractive color, meat is soft or hard to be suitable for, it is the primary raw material of marinated auxiliary material by stone rock tea, meat fat content is reduced, so that healthy trace elements with household and vitamin are easier to be absorbed by the body, and it not will cause fat accumulation, also there is health-care efficacy.
Description
Technical field
The present invention relates to field of food.It is more particularly related to a kind of production method of spices pigeon 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, although another aspect pigeon meat contains more its rouge of microelement and vitamin
The problem of fat content is not also low, be easy to cause eater's fat accumulation.
Stone rock tea main component is flavonoids 20%, tea polyphenols 23.4%, amino acid 9.73% and wild alkaloids et al.
The beneficial multiple element of body is to have now been found that the highest plant of Flavone content in natural plants, belongs to domestic rare original
Treasure in the tea of ecological fully natural green plant, but use stone rock tea for the treatment process base of pickled material progress meat deep processing
Originally do not have.
Summary of the invention
It is an object of the invention to overcome the deficiencies of existing technologies, a kind of production method of spiced squab jerky is provided,
The product of traditional spiced taste is compared, the present invention handles squab by using the marinated auxiliary material and baking fragrance of unique formula
Meat, pigeon jerky saline taste obtained beauty, attractive color, meat is soft or hard to be suitable for, and using first pickle method roasted again into
Row processing, also saves the nutrition of pigeon meat significantly, extends the shelf-life of product, so that product has control blood pressure, mutual kidney
Hypoglycemic effect has expanded the purposes of pigeon meat by pigeon meat deep process, spreads out and has stretched the industrial chain of squab cultivation,
Increase the economic well-being of workers and staff of squab cultivation.
In order to realize these purposes and other advantages according to the present invention, a kind of production side of spiced squab jerky is provided
Method, which is characterized in that after the meat marinated auxiliary material of squab is marinated, precook, then be baked with baking fragrance, frying seasoning, drying obtains；
Wherein, the raw material for pickling auxiliary material includes: Shi Yancha, dried orange peel, wild marjoram, honey, thyme, black pepper, rattan green pepper, peach
Glue, dry wolfberry, big onion parts, galanga, oil consumption, salt and light-coloured vinegar；
The raw material of baking fragrance includes: fennel, cassia bark, illiciumverum, Chinese prickly ash, rhizoma zingiberis, capsicum annum fasciculatum, dry wolfberry, cortex cinnamomi, it is big it is fragrant,
Fructus amomi, green prune, the flower bud of lily magnolia, the dried immature fruit of citron orange, rhizoma polygonati, RADIX POLYGONI MULTIFLORI PREPARATA, guava immature fruit, cumin, chickens' extract, white granulated sugar, sesame oil, linseed oil.
Preferably, pickling auxiliary material specifically includes following raw material: 25-50 parts of stone rock tea, 5-6 parts of dried orange peel, wild marjoram
5-6 parts, 1-3 parts of honey, 2-3 parts of thyme, 1-2 parts of black pepper, 4-5 parts of rattan green pepper, 2-3 parts of peach gum, 2-3 parts of dry wolfberry, shallot
6-8 parts, 4-6 parts of galanga, 1-2 parts of oil consumption, 5-6 parts of salt, 5-6 parts of light-coloured vinegar.
Preferably, the specific production method of auxiliary material is pickled are as follows: take above-mentioned parts by weight stone rock tea, dry wolfberry, shallot, galanga
Mixing, is put into the water of its 5-10 times of parts by weight, is heated to 60-80 DEG C, boil 20-30 minutes, then under 40 DEG C of environment, ultrasound
60min, ultrasonic power 70W are repeated ultrasonic step 2 times, and filtering takes filtrate；It will be in above-mentioned parts by weight dried orange peel, wild marjoram, hundred
Perfume, rattan green pepper, peach gum mix after shredding respectively, stir evenly, and obtain auxiliary material I, by filtrate, auxiliary material I and above-mentioned parts by weight bee
Honey, oil consumption, salt and light-coloured vinegar are mixed evenly to obtain marinated auxiliary material.
Preferably, baking fragrance specifically includes following raw material: 5-8 parts of fennel, 5-8 parts of cassia bark, illiciumverum 5-8
Part, 5-8 parts of Chinese prickly ash, 5-8 parts of the flower bud of lily magnolia, 5-8 parts of rhizoma zingiberis, 5-8 parts of dry wolfberry, 3-5 parts of cortex cinnamomi, big 3-5 parts of perfume, 3-5 parts of fructus amomi, blueness
3-5 parts of dried plum, 3-5 parts of the dried immature fruit of citron orange, 2-3 parts of rhizoma polygonati, 2-3 parts of RADIX POLYGONI MULTIFLORI PREPARATA, 2-3 parts of guava immature fruit, 1-2 parts of cumin, 1-2 parts of chickens' extract,
1-2 parts of white granulated sugar, 1-2 parts of sesame oil, 10-18 parts of linseed oil.
Preferably, it is baked the specific production method of fragrance are as follows: take above-mentioned parts by weight fennel, cassia bark, illiciumverum, Chinese prickly ash, pungent
The name for ancient tribes in the east, rhizoma zingiberis, dry wolfberry, cortex cinnamomi, big perfume, fructus amomi, green prune, the dried immature fruit of citron orange, rhizoma polygonati, RADIX POLYGONI MULTIFLORI PREPARATA, guava immature fruit are put into pulverizer progress
It crushes, obtained powder is mixed with above-mentioned parts by weight cumin, chickens' extract, white granulated sugar, sesame oil, linseed oil and is put into 120-180
Quickly stir-frying 3-5min is carried out in DEG C preheated pot, taking-up cools down to obtain baking fragrance.
The production method of spiced squab jerky specific steps are as follows:
S1, the squab for taking 21-28 days, after slaughter processing, unhairing removes internal organ, whole to be pickled；
S2, squab is taken and marinated auxiliary material is that 1:3-5 is pickled by weight, marinated temperature is 0-5 DEG C, and the time is
36-48 hours；
S3, will it is marinated after squab take out, carry out operation of precooking, squab be put into boiling water and is boiled 20-30 minutes, is pulled out,
The boiling water boiling renewed again 5-10 minutes, taking-up cools down；
S4, the squab cooled down is cut into small pieces, obtains pigeon meat, pigeon meat is layered on baking tray, baking fragrance is covered in cream
It is baked in pigeon meat, baking temperature is 170-175 DEG C, is baked 90 minutes；
S5, the pigeon meat being baked and brown sugar, water, baking fragrance are fried according to the ratio that weight part ratio is 5:1:3:3
System, frying temperature are 100-150 DEG C, frying 2-3 hours；
S6, the good pigeon meat of frying is placed in the dryer that temperature is 50-90 DEG C and is dried, be dried to moisture in pigeon meat
Content is 15%-30%；
S7, the pigeon meat vacuum bagging by drying, sterilization treatment.
Preferably, it when being pickled in S2, needed to take out pigeon meat into progress tumbling operation every 8-12 hours, every time
Tumbling 10-15 minutes.
Preferably, pigeon meat needs in wavelength to be 254nm, light intensity 3500mw/cm before S22Ultraviolet light under irradiate
1.5h, carry out disinfection sterilization processing.
The present invention is include at least the following beneficial effects:
1, by production method and marinated auxiliary material, the cooperation for being baked fragrance, pigeon jerky saline taste obtained is beautiful, and color lures
People, meat is soft or hard to be suitable for, and the processing step is few, and easy to operate, required equipment requirement is low, can be mass produced, pass through
The purposes of pigeon meat has been expanded in pigeon meat deep processing, is spread out and has been stretched the industrial chain of squab cultivation, is increased the economic of squab cultivation and is received
Benefit；
It 2, is mainly to pickle auxiliary material by using Shi Yancha, pigeon meat of arranging in pairs or groups, so that the superabundant fats in pigeon meat are able to
It decomposes, so that the healthy trace elements with household and vitamin in pigeon meat are easier to be absorbed by the body, and not will cause fat accumulation,
In addition, pigeon meat and Shi Yan tea interact so that product be also provided with control blood pressure, the effect of reducing blood lipid, liver-benefiting eye-brightening；
3, this product does not use other industrial additives, health environment-friendly.
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>:
Marinated auxiliary material is made first, and concrete operations are as follows:
25 parts of stone rock tea, 2 parts of dry wolfberry, 6 parts of shallot, 4 parts of galanga mixing are taken, is put into the water of its 5 times of parts by weight, heats
It to 60 DEG C, boils 20 minutes, then under 40 DEG C of environment, ultrasonic 60min, ultrasonic power 70W are repeated ultrasonic step 2 times, mistake
Filter, takes filtrate；It is mixed after 5 parts of above-mentioned parts by weight dried orange peel, 5 parts of wild marjoram, 2 parts of thyme, 4 parts of rattan green pepper, 2 parts of peach gum are shredded respectively
It closes, stirs evenly, obtain auxiliary material I, 5 parts of filtrate, auxiliary material I, 1-3 parts of honey, 1 part of oil consumption, 5 parts of salt and light-coloured vinegar mixing are stirred
It mixes and uniformly obtains marinated auxiliary material.
It is baked the specific production method of fragrance are as follows:
Take 5 parts of fennel, 5 parts of cassia bark, 5 parts octagonal, 5 parts of Chinese prickly ash, 5 parts of the flower bud of lily magnolia, 5 parts of rhizoma zingiberis, 5 parts of dry wolfberry, 3 parts of cortex cinnamomi,
Big fragrant 3 parts, 3 parts of fructus amomi, 3 parts of green prune, 3 parts of the dried immature fruit of citron orange, 2 parts of rhizoma polygonati, 2 parts of RADIX POLYGONI MULTIFLORI PREPARATA, 2 parts of guava immature fruit be put into pulverizer progress
It crushes, by obtained powder and 1 part of above-mentioned parts by weight cumin, 1 part of chickens' extract, 1 part of white granulated sugar, 1 part of sesame oil, 10 parts of linseed oil
Mixing, which is put into 120 DEG C of preheated pots, carries out quickly stir-frying 3min, and taking-up cools down to obtain baking fragrance.
The specific production operation of spiced squab jerky is as follows:
S1, the squab for taking 21-28 days, after slaughter processing, unhairing removes internal organ, whole to be pickled；
S2, squab is taken and marinated auxiliary material is that 1:3 is pickled by weight, marinated temperature is 0-5 DEG C, the time 36
Hour；
S3, will it is marinated after squab take out, carry out operation of precooking, squab be put into boiling water and is boiled 20 minutes, is pulled out, then change
New boiling water boiling 5 minutes, taking-up cools down；
S4, the squab cooled down is cut into small pieces, obtains pigeon meat, pigeon meat is layered on baking tray, baking fragrance is covered in cream
It is baked in pigeon meat, baking temperature is 170 DEG C, is baked 90 minutes；
S5, the pigeon meat being baked and brown sugar, water, baking fragrance are fried according to the ratio that weight part ratio is 5:1:3:3
System, frying temperature are 100 DEG C, frying 2 hours；
S6, the good pigeon meat of frying is placed in the dryer that temperature is 50 DEG C and is dried, be dried to moisture in pigeon meat and contain
Amount is 15%-30%；
S7, the pigeon meat vacuum bagging by drying, sterilization treatment.
<embodiment 2>:
Marinated auxiliary material is made first, and concrete operations are as follows:
50 parts of stone rock tea, 3 parts of dry wolfberry, 8 parts of shallot, 6 parts of galanga mixing are taken, is put into the water of its 10 times of parts by weight, adds
Heat is boiled 30 minutes to 80 DEG C, and then under 40 DEG C of environment, ultrasonic 60min, ultrasonic power 70W are repeated ultrasonic step 2 times,
Filtering, takes filtrate；It is mixed after 6 parts of above-mentioned parts by weight dried orange peel, 6 parts of wild marjoram, 3 parts of thyme, 5 parts of rattan green pepper, 3 parts of peach gum are shredded respectively
It closes, stirs evenly, obtain auxiliary material I, by filtrate, auxiliary material I, 3 parts of honey, 2 parts of oil consumption, 6 parts of salt and 6 parts of light-coloured vinegar mixings
Uniformly obtain marinated auxiliary material.
It is baked the specific production method of fragrance are as follows:
Take 8 parts of fennel, 8 parts of cassia bark, 8 parts octagonal, 8 parts of Chinese prickly ash, 8 parts of the flower bud of lily magnolia, 8 parts of rhizoma zingiberis, 8 parts of dry wolfberry, 5 parts of cortex cinnamomi,
Big fragrant 5 parts, 5 parts of fructus amomi, 5 parts of green prune, 5 parts of the dried immature fruit of citron orange, 3 parts of rhizoma polygonati, 3 parts of RADIX POLYGONI MULTIFLORI PREPARATA, 3 parts of guava immature fruit be put into pulverizer progress
It crushes, by obtained powder and 2 parts of above-mentioned parts by weight cumin, 2 parts of chickens' extract, 2 parts of white granulated sugar, 2 parts of sesame oil, 18 parts of linseed oil
Mixing, which is put into 180 DEG C of preheated pots, carries out quickly stir-frying 5min, and taking-up cools down to obtain baking fragrance.
The specific production operation of spiced squab jerky is as follows:
S1, the squab for taking 21-28 days, after slaughter processing, unhairing removes internal organ, whole to be pickled；
S2, squab is taken and marinated auxiliary material is that 1:5 is pickled by weight, marinated temperature is 0-5 DEG C, the time 48
Hour；
S3, will it is marinated after squab take out, carry out operation of precooking, squab be put into boiling water and is boiled 30 minutes, is pulled out, then change
New boiling water boiling 10 minutes, taking-up cools down；
S4, the squab cooled down is cut into small pieces, obtains pigeon meat, pigeon meat is layered on baking tray, baking fragrance is covered in cream
It is baked in pigeon meat, baking temperature is 175 DEG C, is baked 90 minutes；
S5, the pigeon meat being baked and brown sugar, water, baking fragrance are fried according to the ratio that weight part ratio is 5:1:3:3
System, frying temperature are 150 DEG C, frying 3 hours；
S6, the good pigeon meat of frying is placed in dryer at a temperature of 90 °C and is dried, be dried to moisture in pigeon meat and contain
Amount is 15%-30%；
S7, the pigeon meat vacuum bagging by drying, sterilization treatment.
<embodiment 3>:
Marinated auxiliary material is made first, and concrete operations are as follows:
27 parts of stone rock tea, 2.5 parts of dry wolfberry, 7 parts of shallot, 5 parts of galanga mixing are taken, is put into the water of its 8 times of parts by weight, adds
Heat is boiled 25 minutes to 75 DEG C, and then under 40 DEG C of environment, ultrasonic 60min, ultrasonic power 70W are repeated ultrasonic step 2 times,
Filtering, takes filtrate；By 5.5 parts of above-mentioned parts by weight dried orange peel, 5.5 parts of wild marjoram, 2.5 parts of thyme, 4.6 parts, 2.4 parts points of peach gum of rattan green pepper
Not Qie Sui after mix, stir evenly, obtain auxiliary material I, by filtrate, auxiliary material I, 1.8 parts of honey, 1.8 parts of oil consumption, 5.4 parts of salt
It is mixed evenly to obtain marinated auxiliary material with 5.8 parts of light-coloured vinegar.
It is baked the specific production method of fragrance are as follows:
Take 7 parts of fennel, 6 parts of cassia bark, octagonal 6 parts, 7 parts of Chinese prickly ash, 7.5 parts of the flower bud of lily magnolia, 7.5 parts of rhizoma zingiberis, 6.8 parts of dry wolfberry, meat
4 parts of osmanthus, 4 parts big fragrant, 4 parts of fructus amomi, 4 parts of green prune, 4 parts of the dried immature fruit of citron orange, 2.5 parts of rhizoma polygonati, 2.6 parts of RADIX POLYGONI MULTIFLORI PREPARATA, 2.6 parts of guava immature fruit put
Enter pulverizer to be crushed, by obtained powder and 1.6 parts of above-mentioned parts by weight cumin, 1.2 parts of chickens' extract, 1.8 parts of white granulated sugar, sesame
1.8 parts of oil, 16 parts of linseed oil mixing, which are put into 160 DEG C of preheated pots, carries out quickly stir-frying 4min, and taking-up, which cools down, is baked
Fragrance processed.
The specific production operation of spiced squab jerky is as follows:
S1, the squab for taking 21-28 days, after slaughter processing, unhairing removes internal organ, whole to be pickled；
S2, squab is taken and marinated auxiliary material is that 1:4 is pickled by weight, marinated temperature is 0-5 DEG C, and the time is
36-48 hours；
S3, will it is marinated after squab take out, carry out operation of precooking, squab be put into boiling water and is boiled 25 minutes, is pulled out, then change
New boiling water boiling 8 minutes, taking-up cools down；
S4, the squab cooled down is cut into small pieces, obtains pigeon meat, pigeon meat is layered on baking tray, baking fragrance is covered in cream
It is baked in pigeon meat, baking temperature is 172 DEG C, is baked 90 minutes；
S5, the pigeon meat being baked and brown sugar, water, baking fragrance are fried according to the ratio that weight part ratio is 5:1:3:3
System, frying temperature are 130 DEG C, frying 2.5 hours；
S6, the good pigeon meat of frying is placed in the dryer that temperature is 70 DEG C and is dried, be dried to moisture in pigeon meat and contain
Amount is 15%-30%；
S7, the pigeon meat vacuum bagging by drying, sterilization treatment.
<embodiment 4>:
Marinated auxiliary material is made first, and concrete operations are as follows:
28 parts of stone rock tea, 2.5 parts of dry wolfberry, 7 parts of shallot, 5 parts of galanga mixing are taken, is put into the water of its 8 times of parts by weight, adds
Heat is boiled 25 minutes to 75 DEG C, and then under 40 DEG C of environment, ultrasonic 60min, ultrasonic power 70W are repeated ultrasonic step 2 times,
Filtering, takes filtrate；By 5.5 parts of above-mentioned parts by weight dried orange peel, 5.5 parts of wild marjoram, 2.5 parts of thyme, 4.6 parts, 2.4 parts points of peach gum of rattan green pepper
Not Qie Sui after mix, stir evenly, obtain auxiliary material I, by filtrate, auxiliary material I, 1.8 parts of honey, 1.8 parts of oil consumption, 5.4 parts of salt
It is mixed evenly to obtain marinated auxiliary material with 5.8 parts of light-coloured vinegar.
It is baked the specific production method of fragrance are as follows:
Take 7 parts of fennel, 6 parts of cassia bark, octagonal 6 parts, 7 parts of Chinese prickly ash, 7.5 parts of the flower bud of lily magnolia, 7.5 parts of rhizoma zingiberis, 6.8 parts of dry wolfberry, meat
4 parts of osmanthus, 4 parts big fragrant, 4 parts of fructus amomi, 4 parts of green prune, 4 parts of the dried immature fruit of citron orange, 2.5 parts of rhizoma polygonati, 2.6 parts of RADIX POLYGONI MULTIFLORI PREPARATA, 2.6 parts of guava immature fruit put
Enter pulverizer to be crushed, by obtained powder and 1.6 parts of above-mentioned parts by weight cumin, 1.2 parts of chickens' extract, 1.8 parts of white granulated sugar, sesame
1.8 parts of oil, 16 parts of linseed oil mixing, which are put into 160 DEG C of preheated pots, carries out quickly stir-frying 4min, and taking-up, which cools down, is baked
Fragrance processed.
The specific production operation of spiced squab jerky is as follows:
S1, the squab for taking 21-28 days, after slaughter processing, unhairing removes internal organ, whole to be pickled, and pigeon meat needs before pickling
It to be 254nm, light intensity 3500mw/cm in wavelength2Ultraviolet light under irradiate 1.5h, carry out disinfection sterilization processing；
S2, squab is taken and marinated auxiliary material is that 1:4 is pickled by weight, marinated temperature is 0-5 DEG C, and the time is
36-48 hours, wherein needed every 8-12 hours by pigeon meat take out carry out tumbling operation, each tumbling 10-15 minutes；
S3, will it is marinated after squab take out, carry out operation of precooking, squab be put into boiling water and is boiled 25 minutes, is pulled out, then change
New boiling water boiling 8 minutes, taking-up cools down；
S4, the squab cooled down is cut into small pieces, obtains pigeon meat, pigeon meat is layered on baking tray, baking fragrance is covered in cream
It is baked in pigeon meat, baking temperature is 172 DEG C, is baked 90 minutes；
S5, the pigeon meat being baked and brown sugar, water, baking fragrance are fried according to the ratio that weight part ratio is 5:1:3:3
System, frying temperature are 130 DEG C, frying 2-3 hours；
S6, the good pigeon meat of frying is placed in the dryer that temperature is 70 DEG C and is dried, be dried to moisture in pigeon meat and contain
Amount is 15%-30%；
S7, the pigeon meat vacuum bagging by drying, sterilization treatment.
<embodiment 5>:
Marinated auxiliary material is made first, and concrete operations are as follows:
28 parts of stone rock tea, 2.5 parts of dry wolfberry, 7 parts of shallot, 5 parts of galanga mixing are taken, is put into the water of its 8 times of parts by weight, adds
Heat is boiled 25 minutes to 75 DEG C, and then under 40 DEG C of environment, ultrasonic 60min, ultrasonic power 70W are repeated ultrasonic step 2 times,
Filtering, takes filtrate；By 5.5 parts of above-mentioned parts by weight dried orange peel, 5.5 parts of wild marjoram, 2.5 parts of thyme, 4.6 parts, 2.4 parts points of peach gum of rattan green pepper
Not Qie Sui after mix, stir evenly, obtain auxiliary material I, by filtrate, auxiliary material I, 1.8 parts of honey, 1.8 parts of oil consumption, 5.4 parts of salt
It is mixed evenly to obtain marinated auxiliary material with 5.8 parts of light-coloured vinegar.
It is baked the specific production method of fragrance are as follows:
Take 7 parts of fennel, 6 parts of cassia bark, octagonal 6 parts, 7 parts of Chinese prickly ash, 7.5 parts of the flower bud of lily magnolia, 7.5 parts of rhizoma zingiberis, 6.8 parts of dry wolfberry, meat
4 parts of osmanthus, 4 parts big fragrant, 4 parts of fructus amomi, 4 parts of green prune, 4 parts of the dried immature fruit of citron orange, 2.5 parts of rhizoma polygonati, 2.6 parts of RADIX POLYGONI MULTIFLORI PREPARATA, 2.6 parts of guava immature fruit put
Enter pulverizer to be crushed, by obtained powder and 1.6 parts of above-mentioned parts by weight cumin, 1.2 parts of chickens' extract, 1.8 parts of white granulated sugar, sesame
1.8 parts of oil, 16 parts of linseed oil mixing, which are put into 160 DEG C of preheated pots, carries out quickly stir-frying 4min, and taking-up, which cools down, is baked
Fragrance processed.
The specific production operation of spiced squab jerky is as follows:
S1, the squab for taking 21-28 days, after slaughter processing, unhairing removes internal organ, whole to be pickled；
S2, squab is taken and marinated auxiliary material is that 1:4 is pickled by weight, marinated temperature is 0-5 DEG C, and the time is
36-48 hours, wherein needed every 8-12 hours by pigeon meat take out carry out tumbling operation, each tumbling 10-15 minutes；
S3, will it is marinated after squab take out, carry out operation of precooking, squab be put into boiling water and is boiled 25 minutes, is pulled out, then change
New boiling water boiling 8 minutes, taking-up cools down；
S4, the squab cooled down is cut into small pieces, obtains pigeon meat, pigeon meat is layered on baking tray, baking fragrance is covered in cream
It is baked in pigeon meat, baking temperature is 172 DEG C, is baked 90 minutes；
S5, the pigeon meat being baked and brown sugar, water, baking fragrance are fried according to the ratio that weight part ratio is 5:1:3:3
System, frying temperature are 130 DEG C, frying 2-3 hours；
S6, the good pigeon meat of frying is placed in the dryer that temperature is 70 DEG C and is dried, be dried to moisture in pigeon meat and contain
Amount is 15%-30%；
S7, the pigeon meat vacuum bagging by drying, sterilization treatment.
<comparative example 1>:
A kind of production method that spices pigeon meat is dry, takes pigeon meat, according to patent of invention < spiced cure and its spices of production
Pickled product and production method > described in spiced cure carry out it is marinated after bake pack.
<comparative example 2>:
A kind of production method of spices squab jerky, concrete operation method are as follows:
Taking spice, seasoning, deionized water by weight is 1:10:1000 mixing, and spice liquid is made, spare；
Spice, seasoning and deionized water 1:20:1000 by weight are mixed, stew in soy sauce liquid is made；
Squab is sterilized, spice liquid is injected in pigeon meat by the way of injection, wherein wing respectively injects a needle,
Dove leg respectively injects a needle, injects four needles, four needle of dorsal injection on chest；Squab is placed under 4-8 DEG C of environment and is pickled 15 hours；
Squab is taken out, frying 70-90 seconds at a temperature of 165-178 DEG C, taken out, placed into saucepan with stew in soy sauce liquid 95
Stew in soy sauce 70 minutes under the conditions of DEG C, taking-up cools down, Vacuum Package, sterilization processing.
<spiced squab jerky evaluation experimental>:
It is dry to spiced squab to carry out sensory evaluation test, choose 100 18-60 years old people and evaluate, and with appearance,
5 color, meat, taste, fragrance indexs score, be satisfied in the main, be satisfied with, very it is satisfied respectively count 1 point, 2 points, 3 points, no
Satisfied 0 point of meter, the results are shown in Table 1:
Table 1
<fat content test>:
Free fat content measurement is carried out to squab jerky of the invention and comparative example 1, measuring method is according to GB/
T9695.1-2008 " meat and meat products free fat content measure ", concrete outcome is shown in Table 2；
Table 2
Comparative example 1-5 and comparative example 1-2, by table 1 it can be concluded that, using it is of the invention by production method with salt down
The cooperation of auxiliary material, baking fragrance processed, pigeon jerky saline taste beauty obtained, attractive color, it is suitable for that the present invention passes through that meat is soft or hard
The method of tumbling repeatedly when marinated, keeps pigeon meat tasty more evenly, not will cause last finished product compared to needle injection
The different problem of taste, the present invention is baked for a long time compared to traditional marinating method, by high temperature, so that the perfume in fragrance is pungent
Element is easier to enter in pigeon meat, keeps pigeon meat more with fragrance striking the nose, can also reduce the water content in pigeon meat at the same time,
Extend the shelf-life of product.
Comparative example 1-5 and comparative example 1 it can be concluded that, are mainly to pickle auxiliary material by using with Shi Yancha by table 2
After being operated, the fat content of meat is decreased obviously, so that the healthy trace elements with household and vitamin in pigeon meat are easier quilt
Absorption of human body, and not will cause fat accumulation.
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 (8)
1. the production method of spiced squab jerky, which is characterized in that after the meat marinated auxiliary material of squab is marinated, precook, then with being baked
Fragrance baking, frying seasoning, drying obtain；
Wherein, the raw material for pickling auxiliary material includes: Shi Yancha, dried orange peel, wild marjoram, honey, thyme, black pepper, rattan green pepper, peach gum, does
Fructus lycii, big onion parts, galanga, oil consumption, salt and light-coloured vinegar；
The raw material of baking fragrance includes: fennel, cassia bark, illiciumverum, Chinese prickly ash, rhizoma zingiberis, capsicum annum fasciculatum, dry wolfberry, cortex cinnamomi, big perfume, fructus amomi,
Green prune, the flower bud of lily magnolia, the dried immature fruit of citron orange, rhizoma polygonati, RADIX POLYGONI MULTIFLORI PREPARATA, guava immature fruit, cumin, chickens' extract, white granulated sugar, sesame oil, linseed oil.
2. the production method of spices squab jerky according to claim 1, which is characterized in that marinated auxiliary material specifically include with
Lower raw material: 25-50 parts of stone rock tea, 5-6 parts of dried orange peel, 5-6 parts of wild marjoram, 1-3 parts of honey, 2-3 parts of thyme, black pepper 1-
2 parts, 4-5 parts of rattan green pepper, 2-3 parts of peach gum, 2-3 parts of dry wolfberry, 6-8 parts of shallot, 4-6 parts of galanga, 1-2 parts of oil consumption, 5-6 parts of salt,
5-6 parts of light-coloured vinegar.
3. the production method of spices squab jerky according to claim 2, which is characterized in that the specific production of marinated auxiliary material
Method are as follows: take above-mentioned parts by weight stone rock tea, dry wolfberry, shallot, galanga mixing, be put into the water of its 5-10 times of parts by weight, heat
It to 60-80 DEG C, boils 20-30 minutes, then under 40 DEG C of environment, ultrasonic 60min, ultrasonic power 70W repeat ultrasonic step
2 times, filtering takes filtrate；It is mixed after above-mentioned parts by weight dried orange peel, wild marjoram, thyme, rattan green pepper, peach gum are shredded respectively, stirring is equal
It is even, auxiliary material I is obtained, filtrate, auxiliary material I and above-mentioned parts by weight honey, oil consumption, salt and light-coloured vinegar are mixed evenly to obtain
Marinated auxiliary material.
4. the production method of spices squab jerky according to claim 1, which is characterized in that baking fragrance specifically include with
Lower raw material: 5-8 parts of fennel, 5-8 parts of cassia bark, 5-8 parts of illiciumverum, 5-8 parts of Chinese prickly ash, 5-8 parts of the flower bud of lily magnolia, 5-8 parts of rhizoma zingiberis, dry Chinese holly
5-8 parts of Qi, 3-5 parts of cortex cinnamomi, big 3-5 parts of perfume, 3-5 parts of fructus amomi, 3-5 parts of green prune, 3-5 parts of the dried immature fruit of citron orange, 2-3 parts of rhizoma polygonati, RADIX POLYGONI MULTIFLORI PREPARATA
2-3 parts, 2-3 parts of guava immature fruit, 1-2 parts of cumin, 1-2 parts of chickens' extract, 1-2 parts of white granulated sugar, 1-2 parts of sesame oil, linseed oil 10-18
Part.
5. the production method of spices squab jerky according to claim 4, which is characterized in that be baked the specific production of fragrance
Method are as follows: take above-mentioned parts by weight fennel, cassia bark, illiciumverum, Chinese prickly ash, the flower bud of lily magnolia, rhizoma zingiberis, dry wolfberry, cortex cinnamomi, big perfume, fructus amomi, green plum
Dry, the dried immature fruit of citron orange, rhizoma polygonati, RADIX POLYGONI MULTIFLORI PREPARATA, guava immature fruit are put into pulverizer and are crushed, by obtained powder and above-mentioned parts by weight cumin,
Chickens' extract, white granulated sugar, sesame oil, linseed oil mixing, which are put into 120-180 DEG C of preheated pot, carries out quickly stir-frying 3-5min, takes
It cools down to obtain baking fragrance out.
6. the production method of spices squab jerky according to claim 1, which is characterized in that specific steps are as follows:
S1, the squab for taking 21-28 days, after slaughter processing, unhairing removes internal organ, whole to be pickled；
S2, squab is taken and marinated auxiliary material is that 1:3-5 is pickled by weight, marinated temperature is 0-5 DEG C, time 36-
48 hours；
S3, will it is marinated after squab take out, carry out operation of precooking, squab be put into boiling water and is boiled 20-30 minutes, is pulled out, then change
New boiling water boiling 5-10 minutes, taking-up cools down；
S4, the squab cooled down is cut into small pieces, obtains pigeon meat, pigeon meat is layered on baking tray, baking fragrance is covered in pigeon meat
On be baked, baking temperature be 170-175 DEG C, be baked 90 minutes；
S5, the pigeon meat being baked and brown sugar, water, baking fragrance carry out frying according to the ratio that weight part ratio is 5:1:3:3, fry
Temperature processed is 100-150 DEG C, frying 2-3 hours；
S6, the good pigeon meat of frying is placed in the dryer that temperature is 50-90 DEG C and is dried, be dried to moisture content in pigeon meat
For 15%-30%；
S7, the pigeon meat vacuum bagging by drying, sterilization treatment.
7. the production method of spices squab jerky according to claim 6, which is characterized in that when being pickled in S2, often
It needed to take out pigeon meat every 8-12 hours and carries out tumbling operation, each tumbling 10-15 minutes.
8. the production method of spices squab jerky according to claim 6, which is characterized in that pigeon meat is needed in wave before S2
A length of 254nm, light intensity 3500mw/cm2Ultraviolet light under irradiate 1.5h, carry out disinfection sterilization processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810917481.0A CN109123450A (en) | 2018-08-13 | 2018-08-13 | The production method of spiced squab jerky |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101889690A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing roasted mutton legs and roast mutton chops |
| CN104522711A (en) * | 2014-12-26 | 2015-04-22 | 邓小健 | Processing method of preserved young pigeon |
| CN106666443A (en) * | 2015-11-04 | 2017-05-17 | 卢峰 | Manufacture method for special roast pigeons by tinfoil |
| CN106993762A (en) * | 2016-01-25 | 2017-08-01 | 施军团 | A kind of roasting squab |
| CN107744098A (en) * | 2017-10-10 | 2018-03-02 | 广西金诚双丰农牧科技有限公司 | The preparation method of spiced bamboo rat jerky |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101889690A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing roasted mutton legs and roast mutton chops |
| CN104522711A (en) * | 2014-12-26 | 2015-04-22 | 邓小健 | Processing method of preserved young pigeon |
| CN106666443A (en) * | 2015-11-04 | 2017-05-17 | 卢峰 | Manufacture method for special roast pigeons by tinfoil |
| CN106993762A (en) * | 2016-01-25 | 2017-08-01 | 施军团 | A kind of roasting squab |
| CN107744098A (en) * | 2017-10-10 | 2018-03-02 | 广西金诚双丰农牧科技有限公司 | The preparation method of spiced bamboo rat jerky |
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