CN111011747A - Selenium-rich young pigeon food and preparation method thereof - Google Patents
Selenium-rich young pigeon food and preparation method thereof Download PDFInfo
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- CN111011747A CN111011747A CN201911333703.5A CN201911333703A CN111011747A CN 111011747 A CN111011747 A CN 111011747A CN 201911333703 A CN201911333703 A CN 201911333703A CN 111011747 A CN111011747 A CN 111011747A
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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
- A23L13/40—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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a selenium-rich squab food and a preparation method thereof, wherein the selenium-rich squab food is prepared from the following raw materials in parts by weight: the raw materials comprise 250 parts of young pigeons, 20 parts of brine ingredients, 25 parts of pickling ingredients and 10 parts of mixed ingredients; wherein the brine comprises the following ingredients: 20-25 parts of star anise, 15-25 parts of small lotus, 10-13 parts of liquorice, 10-15 parts of big red dates, 8-12 parts of angelica dahurica, 5-15 parts of dried orange peel, 150 parts of green Chinese onion, 35-50 parts of rock candy, 10-15 parts of monosodium glutamate, 35-45 parts of refined salt and 40-50 parts of refined oil; the method comprises the following steps: preparing young pigeons, rolling and kneading for pickling, adding materials and marinating, cooling for the first time, frying in hot oil, cooling for the second time, stirring materials and seasoning, vacuum packaging, sterilizing, airing and cooling. The invention aims to provide the selenium-rich young pigeon food and the preparation method thereof, the selenium-rich young pigeon food is delicious in taste and tender in meat quality, the delicious taste and the nutritional ingredients of most young pigeons are reserved, and the selenium-rich young pigeon food is healthier.
Description
Technical Field
The invention belongs to the field of food and food preparation, and particularly relates to a selenium-rich squab food and a preparation method thereof.
Background
The young pigeons are young pigeons which are sold from the shell to the nest or are left for one month before the young pigeons are planted. The pigeon is a late bird, and the young pigeon just coming out of the shell cannot open eyes, cannot walk and feed freely, and can survive only by being fed by the parent pigeon; both thermoregulatory and antiviral abilities are poor and are therefore the most dangerous periods of time for the pigeons throughout their lives. Meanwhile, the young pigeon has thick and tender meat, strong nourishing effect, delicious taste of pigeon meat, tender meat quality, rich nutrient components such as crude protein and a small amount of inorganic salt and the like, and is rare food delicacy.
The pigeon contains more minerals such as calcium, iron, copper, etc., and vitamin A/B/E, etc. than chicken, fish, cattle, and mutton. The pigeon liver contains the best cholesterol, and can help human bodies to well utilize cholesterol and prevent arteriosclerosis. The pigeon meat contains rich pantothenic acid, and has good curative effects of preventing alopecia, premature senility and the like. The pigeon meat contains abundant chondroitin, and has effects of increasing skin elasticity, improving blood circulation, and accelerating wound healing. The manufacturing of the young pigeon comprises the steps of firstly selecting the first-class raw materials, and secondly preparing the formula, the manufacturing process and the manufacturing time; the young pigeon is usually made by boiling, frying and the like in the traditional process, has the defects of long boiling time, long production period, single taste, uneven seasoning and the like, and destroys certain nutritional ingredients.
In addition, the young pigeons contain nutritional ingredients which are required by human bodies and are rich in crude protein, a small amount of inorganic salt and the like, but in order to increase the storage life of the young pigeons on the market, too many preservative preparations are added; meanwhile, the coloring agent is added for keeping the primary color of the young pigeons, so that the method is not beneficial to human health.
Disclosure of Invention
The invention aims to solve the problems, provides the selenium-rich young pigeon food and the preparation method thereof, and the selenium-rich young pigeon food has delicious taste and tender meat, retains the delicious taste and the nutritional ingredients of most young pigeons, and is healthier.
In order to realize the purpose, the invention adopts the technical scheme that: a selenium-rich squab food is prepared from the following raw materials in parts by weight: the raw materials comprise 350 parts of young pigeon, 20-30 parts of brine ingredient, 20-25 parts of pickling ingredient and 10-15 parts of mixed ingredient; wherein the brine comprises the following ingredients: 20-25 parts of star anise, 15-25 parts of small lotus, 10-13 parts of liquorice, 10-15 parts of big red dates, 8-12 parts of angelica dahurica, 5-15 parts of dried orange peel, 15-20 parts of green Chinese onions, 35-50 parts of rock candy, 10-15 parts of monosodium glutamate, 35-45 parts of refined salt and 40-50 parts of refined oil.
Further, the stirring materials are as follows: 10-13 parts of codonopsis pilosula, 15-18 parts of medlar, 15-18 parts of longan, 15-20 parts of momordica grosvenori, 10-15 parts of clove, 15-20 parts of dried orange peel, 20-25 parts of thyme, 10-15 parts of liquorice, 20-25 parts of sesame and 15-20 parts of peeled peanut kernel.
Further, the pickling ingredients are as follows: vitamin E15-20 parts, salt 5-10 parts, white sugar 10-15 parts and monosodium glutamate 5-10 parts.
A preparation method of selenium-rich young pigeon food comprises the following steps:
(1) preparing young pigeons: selecting healthy selenium-rich young pigeons, sequentially slaughtering, unhairing, cleaning and draining to obtain processed young pigeons for later use;
(2) rolling, kneading and pickling: mixing the young pigeon treated in the step (1) with a pickling ingredient, stirring uniformly, rolling and kneading, and pickling to obtain a pickled young pigeon; the pickling environment temperature is between-10 ℃ and 10 ℃; the pickling time is 0.5-1.5 days;
(3) adding materials for marinating, namely putting the young pigeons treated in the step (2) into a marinating pot prepared by marinating ingredients for marinating;
(4) cooling for the first time: rapidly cooling the young pigeon treated in the step (3) to 10-25 ℃ within 30-120s, and keeping the temperature for 1-3 min;
(5) frying with hot oil: frying the young pigeons processed in the step (4) in an oil pan;
(6) and (3) cooling for the second time: rapidly cooling the young pigeons treated in the step (5) to 15-35 ℃ within 100-180s, and keeping for 5-7 min;
(7) mixing and seasoning: uniformly stirring the squab treated in the step (6) and the mixed materials in the proportion to obtain the seasoned squab;
(8) and (3) vacuum packaging: putting the young pigeons treated in the step (7) into a cooking plastic bag, vacuumizing by a vacuum packaging machine, and carrying out heat sealing packaging;
(9) and (3) sterilization treatment: putting the young pigeons processed in the step (8) into a sterilizer; the temperature rise time is 5-10min, the temperature is 121-;
(10) airing and cooling: and (4) airing and cooling the young pigeons processed in the step (9) to obtain the selenium-rich young pigeon food.
Furthermore, the young pigeons are 1 month old.
Further, in the tumbling and pickling in the step (2), the pickling temperature is preferably 0-5 ℃, and the pickling time is preferably 0.5-1 day.
Further, in the charging and marinating in the step (3), the adopted marinating pot is a steam pot, and the marinating time is 20-30 min.
Further, the young pigeons in the step (4) are fried at the oil temperature of 180-190 ℃ until the surfaces of the young pigeons are golden yellow.
Furthermore, 10-20 parts of peanut oil and 5-10 parts of honey are also added into the brine ingredients.
Further, in the step (9) of drying and cooling, a natural cooling mode is adopted after the hot air is dried.
The invention has the beneficial effects that: (1) the invention provides a selenium-rich squab food and a preparation method thereof, and the squab has uniform seasoning and tasty taste, delicious taste and tender meat.
(2) The raw materials adopted by the invention are selenium-rich young pigeons which contain rich calcium, iron, copper and other mineral substances and vitamin A/B/E; the young pigeon prepared by respectively marinating, pickling and mixing the young pigeon with the marinating ingredient, the pickling ingredient and the mixing ingredient not only keeps the original taste and nutrition, but also contains rich vitamin C, and has the effects of dispelling wind, relieving exterior syndrome, promoting blood circulation, resolving carbuncle and tonifying heart and spleen.
(3) In the manufacturing method, vitamin E and special ingredients are utilized to pickle the young pigeons, so that most of the nutritional ingredients of the young pigeons are preserved; selenium is an important element for maintaining the normal function of the heart, has the functions of protecting and repairing the heart muscle, and the reduction of the blood selenium level of a human body can cause the function of removing free radicals in the body to be reduced, thereby causing the increase of the deposition of a few substances, the increase of blood pressure, the thickening of the blood vessel wall, the reduction of the elasticity of the blood vessel, the slowing of the blood flow speed and the reduction of the oxygen supply function, further inducing the increase of the incidence rate of cardiovascular and cerebrovascular diseases, and having better functions of preventing cardiovascular and cerebrovascular diseases, hypertension, arteriosclerosis and the like; selenium and vitamin E cooperate to protect cell membranes and prevent the oxidation of unsaturated fatty acids. The trace selenium has the effects of preventing cancer and protecting liver, the selenium and the vitamin E are antioxidants, the selenium and the vitamin E form glutathione peroxidase, the structure and the function of a cell membrane are protected from being interfered and damaged by peroxide, the normal function of the cell membrane is maintained, the selenium and the vitamin E supplement each other, the aging and the tissue sclerosis caused by oxidation can be prevented, and the change speed of the cell membrane can be reduced at least; it also has effects of activating immune system and preventing cancer, and is essential trace mineral.
(4) In the invention, the pickling is carried out with the addition of marinating, so that the seasoning is full in taste and rich in nutrition; the marinated beef has marinated fragrance, and is crisp and soft in mouthfeel after being fried. The young pigeon is pickled for only 0.5-1 day, so that the young pigeon is tasty, most of the delicious taste and the nutritional ingredients of the young pigeon are reserved, and the food is healthier.
(5) According to the invention, the rapid low-temperature treatment is added after the young pigeon marinating and frying steps, so that the treatment effect of the young pigeon in the high-temperature marinating and frying steps is not influenced, the adverse influence of the high-temperature marinating and frying steps on the content of beneficial ingredients of the young pigeon is avoided, and meanwhile, the young pigeon has unique taste, crisp outer skin, tender meat, elasticity and bone fragrance.
Detailed Description
The present invention is described in detail below with reference to examples for better understanding of technical solutions of the present invention by those skilled in the art, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
Example 1: a selenium-rich squab food is prepared from the following raw materials in parts by weight: the raw materials comprise 250 parts of young pigeons, 20 parts of brine ingredients, 20 parts of pickling ingredients and 10 parts of mixed ingredients; wherein the brine comprises the following ingredients: 20 parts of star anise, 15 parts of lotus, 10 parts of liquorice, 10 parts of red jujube, 8 parts of angelica dahurica, 5 parts of dried orange peel, 15 parts of green Chinese onion, 35 parts of rock candy, 10 parts of monosodium glutamate, 35 parts of refined salt and 40 parts of refined oil; 10 parts of peanut oil and 5 parts of honey are also added into the brine ingredient.
The stirring materials are as follows: 10 parts of codonopsis pilosula, 15 parts of medlar, 15 parts of longan, 15 parts of momordica grosvenori, 10 parts of clove, 15 parts of dried orange peel, 20 parts of thyme, 10 parts of liquorice, 20 parts of sesame and 15 parts of peeled peanut kernel.
The pickling ingredients are as follows: vitamin E15 parts, salt 5 parts, white sugar 10 parts and monosodium glutamate 5 parts.
A preparation method of selenium-rich young pigeon food comprises the following steps:
(1) preparing young pigeons: selecting healthy selenium-rich young pigeons of 1 month old, sequentially slaughtering, unhairing, cleaning and draining to obtain processed young pigeons for later use;
(2) rolling, kneading and pickling: mixing the young pigeon treated in the step (1) with a pickling ingredient, stirring uniformly, rolling and kneading, and pickling to obtain a pickled young pigeon; the pickling environment temperature is between-10 ℃ and 0 ℃; the curing time is 0.5 day;
(3) adding materials and marinating, namely putting the young pigeons treated in the step (2) into a marinating pot prepared by marinating ingredients for marinating, wherein the adopted marinating pot is a steam pot, and the marinating time is 20 min;
(4) cooling for the first time: rapidly cooling the young pigeons treated in the step (3) to 10 ℃ within 30s, and keeping for 1 min;
(5) frying with hot oil: frying the young pigeon treated in the step (4) in a frying pan at the oil temperature of 180 ℃ until the surface is golden yellow;
(6) and (3) cooling for the second time: rapidly cooling the young pigeons treated in the step (5) to 20 ℃ within 120s, and keeping for 5 min;
(7) mixing and seasoning: uniformly stirring the squab treated in the step (6) and the mixed materials in the proportion to obtain the seasoned squab;
(8) and (3) vacuum packaging: putting the young pigeons treated in the step (7) into a cooking plastic bag, vacuumizing by a vacuum packaging machine, and carrying out heat sealing packaging;
(9) and (3) sterilization treatment: putting the young pigeons processed in the step (8) into a sterilizer; heating for 5min at 121 deg.C under 1.5 atm for 10 min;
(10) airing and cooling: and (4) airing and cooling the young pigeons treated in the step (9) to obtain the selenium-rich young pigeon food, and drying the young pigeons by hot air and then placing the young pigeons for natural cooling.
Example 2: a selenium-rich squab food is prepared from the following raw materials in parts by weight: the raw materials comprise 300 parts of young pigeons, 25 parts of brine ingredients, 22 parts of pickling ingredients and 12 parts of mixed ingredients; wherein the brine comprises the following ingredients: 22 parts of star anise, 20 parts of small lotus, 11 parts of liquorice, 12 parts of big red dates, 10 parts of angelica dahurica, 10 parts of dried orange peel, 18 parts of green Chinese onions, 40 parts of rock candy, 12 parts of monosodium glutamate, 40 parts of refined salt and 42 parts of refined oil. 15 parts of peanut oil and 8 parts of honey are also added into the brine ingredient.
The stirring materials are as follows: 11 parts of codonopsis pilosula, 16 parts of medlar, 16 parts of longan, 18 parts of momordica grosvenori, 12 parts of clove, 18 parts of dried orange peel, 22 parts of thyme, 13 parts of liquorice, 22 parts of sesame and 18 parts of peeled peanut kernel.
The pickling ingredients are as follows: vitamin E18 parts, salt 8 parts, white sugar 12 parts and monosodium glutamate 8 parts.
A preparation method of selenium-rich young pigeon food comprises the following steps:
(1) preparing young pigeons: selecting healthy selenium-rich young pigeons of 1 month old, sequentially slaughtering, unhairing, cleaning and draining to obtain processed young pigeons for later use;
(2) rolling, kneading and pickling: mixing the young pigeon treated in the step (1) with a pickling ingredient, stirring uniformly, rolling and kneading, and pickling to obtain a pickled young pigeon; the temperature of the pickling environment is between 0 and 10 ℃; the curing time is 0.8 day;
(3) adding materials and marinating, namely putting the young pigeons treated in the step (2) into a marinating pot prepared by marinating ingredients for marinating, wherein the adopted marinating pot is a steam pot, and the marinating time is 25 min;
(4) cooling for the first time: rapidly cooling the young pigeons treated in the step (3) to 20 ℃ within 60s, and keeping for 2 min;
(5) frying with hot oil: frying the young pigeon treated in the step (4) in a frying pan at the oil temperature of 185 ℃ until the surface is golden yellow;
(6) and (3) cooling for the second time: rapidly cooling the young pigeon treated in the step (5) to 20 ℃ within 150s, and keeping for 6 min;
(7) mixing and seasoning: uniformly stirring the squab treated in the step (6) and the mixed materials in the proportion to obtain the seasoned squab;
(8) and (3) vacuum packaging: putting the young pigeons treated in the step (7) into a cooking plastic bag, vacuumizing by a vacuum packaging machine, and carrying out heat sealing packaging;
(9) and (3) sterilization treatment: putting the young pigeons processed in the step (8) into a sterilizer; heating for 5-10min at 125 deg.C under 1.5 atmospheric pressure for 12 min;
(10) airing and cooling: and (4) airing and cooling the young pigeons treated in the step (9) to obtain the selenium-rich young pigeon food, and drying the young pigeons by hot air and then placing the young pigeons for natural cooling.
Example 3: a selenium-rich squab food is prepared from the following raw materials in parts by weight: the raw materials comprise 350 parts of young pigeons, 30 parts of brine ingredients, 25 parts of pickling ingredients and 15 parts of mixed ingredients; wherein the brine comprises the following ingredients: 25 parts of star anise, 25 parts of small lotus, 13 parts of liquorice, 15 parts of big red date, 12 parts of angelica dahurica, 15 parts of dried orange peel, 20 parts of green Chinese onion, 50 parts of rock candy, 15 parts of monosodium glutamate, 45 parts of refined salt and 50 parts of refined oil. 20 parts of peanut oil and 10 parts of honey are also added into the brine ingredient.
The stirring materials are as follows: 13 parts of codonopsis pilosula, 18 parts of medlar, 18 parts of longan, 20 parts of momordica grosvenori, 15 parts of clove, 20 parts of dried orange peel, 25 parts of thyme, 15 parts of liquorice, 25 parts of sesame and 20 parts of peeled peanut kernel.
The pickling ingredients are as follows: 20 parts of vitamin E, 10 parts of salt, 15 parts of white sugar and 10 parts of monosodium glutamate.
A preparation method of selenium-rich young pigeon food comprises the following steps:
(1) preparing young pigeons: selecting healthy selenium-rich young pigeons of 1 month old, sequentially slaughtering, unhairing, cleaning and draining to obtain processed young pigeons for later use;
(2) rolling, kneading and pickling: mixing the young pigeon treated in the step (1) with a pickling ingredient, stirring uniformly, rolling and kneading, and pickling to obtain a pickled young pigeon; the temperature of the pickling environment is between 0 and 5 ℃; the curing time is 1 day;
(3) adding materials and marinating, namely putting the young pigeons treated in the step (2) into a marinating pot prepared by marinating ingredients for marinating, wherein the adopted marinating pot is a steam pot, and the marinating time is 30 min;
(4) cooling for the first time: rapidly cooling the young pigeons treated in the step (3) to 25 ℃ within 120s, and keeping for 3 min;
(5) frying with hot oil: frying the young pigeon treated in the step (4) in a frying pan at the oil temperature of 190 ℃ until the surface is golden yellow;
(6) and (3) cooling for the second time: rapidly cooling the young pigeons treated in the step (5) to 35 ℃ within 180s, and keeping for 7 min;
(7) mixing and seasoning: uniformly stirring the squab treated in the step (6) and the mixed materials in the proportion to obtain the seasoned squab;
(8) and (3) vacuum packaging: putting the young pigeons treated in the step (7) into a cooking plastic bag, vacuumizing by a vacuum packaging machine, and carrying out heat sealing packaging;
(9) and (3) sterilization treatment: putting the young pigeons processed in the step (8) into a sterilizer; heating for 10min at 125 deg.C under 2.0 atm for 15 min;
(10) airing and cooling: and (4) airing and cooling the young pigeons treated in the step (9) to obtain the selenium-rich young pigeon food, and drying the young pigeons by hot air and then placing the young pigeons for natural cooling.
The chemical components of the young pigeons produced in the above examples and comparative examples were measured, and the results are shown in table 1.
TABLE 1
The young pigeon obtained in the above examples and sold in the market was cooked, and evaluated by 30 panelists who tasted 5 to 10 years of food, and the results are shown in table 2 below.
TABLE 2
As can be seen from the table, the outer skin of the young pigeon prepared by the invention is crisp and crisp, the meat is tender and elastic, the bone is connected, the delicious taste and the nutritional ingredients of most young pigeons are reserved, and the food is healthier.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expressions, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (10)
1. The selenium-rich squab food is characterized by being prepared from the following raw materials in parts by weight: the raw materials comprise 350 parts of young pigeon, 20-30 parts of brine ingredient, 20-25 parts of pickling ingredient and 10-15 parts of mixed ingredient; wherein the brine comprises the following ingredients: 20-25 parts of star anise, 15-25 parts of small lotus, 10-13 parts of liquorice, 10-15 parts of big red dates, 8-12 parts of angelica dahurica, 5-15 parts of dried orange peel, 15-20 parts of green Chinese onions, 35-50 parts of rock candy, 10-15 parts of monosodium glutamate, 35-45 parts of refined salt and 40-50 parts of refined oil.
2. The selenium-rich young pigeon food as claimed in claim 1, wherein the blending material is: 10-13 parts of codonopsis pilosula, 15-18 parts of medlar, 15-18 parts of longan, 15-20 parts of momordica grosvenori, 10-15 parts of clove, 15-20 parts of dried orange peel, 20-25 parts of thyme, 10-15 parts of liquorice, 20-25 parts of sesame and 15-20 parts of peeled peanut kernel.
3. The selenium-rich squab food of claim 1, wherein the pickling ingredients are: vitamin E15-20 parts, salt 5-10 parts, white sugar 10-15 parts and monosodium glutamate 5-10 parts.
4. A preparation method of selenium-rich young pigeon food is characterized by comprising the following steps:
(1) preparing young pigeons: selecting healthy selenium-rich young pigeons, sequentially slaughtering, unhairing, cleaning and draining to obtain processed young pigeons for later use;
(2) rolling, kneading and pickling: mixing the young pigeon treated in the step (1) with a pickling ingredient, stirring uniformly, rolling and kneading, and pickling to obtain a pickled young pigeon; the pickling environment temperature is between-10 ℃ and 10 ℃; the pickling time is 0.5-1.5 days;
(3) adding materials for marinating, namely putting the young pigeons treated in the step (2) into a marinating pot prepared by marinating ingredients for marinating;
(4) cooling for the first time: rapidly cooling the young pigeon treated in the step (3) to 10-25 ℃ within 30-120s, and keeping the temperature for 1-3 min;
(5) frying with hot oil: frying the young pigeons processed in the step (4) in an oil pan;
(6) and (3) cooling for the second time: rapidly cooling the young pigeons treated in the step (5) to 15-35 ℃ within 100-180s, and keeping for 5-7 min;
(7) mixing and seasoning: uniformly stirring the squab treated in the step (6) and the mixed materials in the proportion to obtain the seasoned squab;
(8) and (3) vacuum packaging: putting the young pigeons treated in the step (7) into a cooking plastic bag, vacuumizing by a vacuum packaging machine, and carrying out heat sealing packaging;
(9) and (3) sterilization treatment: putting the young pigeons processed in the step (8) into a sterilizer; the temperature rise time is 5-10min, the temperature is 121-;
(10) airing and cooling: and (4) airing and cooling the young pigeons processed in the step (9) to obtain the selenium-rich young pigeon food.
5. The method for preparing a selenium-rich squab food as claimed in claim 4, wherein the squab is a squab of 1 month old.
6. The method for preparing selenium-rich squab food as claimed in claim 4, wherein the pickling temperature in the tumbling and pickling in step (2) is preferably 0-5 ℃, and the pickling time is preferably 0.5-1 day.
7. The method for preparing the selenium-rich squab food according to claim 4, wherein in the step (3), the adopted marinating pot is a steam pot, and the marinating time is 20-30 min.
8. The method for preparing a selenium-rich young pigeon food as claimed in claim 4, wherein the young pigeon in step (4) is fried in oil at 180-190 ℃ until the surface is golden yellow.
9. The preparation method of the selenium-rich squab food according to claim 4, wherein 10-20 parts of peanut oil and 5-10 parts of honey are further added into the brine ingredients.
10. The method for preparing a selenium-rich squab food product according to any one of claims 4-9, wherein: and (5) in the step (9) of drying and cooling, a natural cooling mode is adopted after the hot air is dried.
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