CN113785949A - Manufacturing method of young pigeons - Google Patents
Manufacturing method of young pigeons Download PDFInfo
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- CN113785949A CN113785949A CN202110988853.0A CN202110988853A CN113785949A CN 113785949 A CN113785949 A CN 113785949A CN 202110988853 A CN202110988853 A CN 202110988853A CN 113785949 A CN113785949 A CN 113785949A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- A23L13/70—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
- A23L5/10—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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a manufacturing method of young pigeons, which comprises the following steps: the method comprises the following steps: 1) selecting fresh young pigeons, and cleaning the young pigeons for later use; 2) packing radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Capsici, rhizoma Kaempferiae, and radix Angelicae sinensis into gauze bag to obtain a cooking material bag; 3) cooking with strong fire for 10-15 min; 4) soaking for 2-3 hours, taking out and airing; 5) and (5) frying young pigeons. The making process of the invention is beneficial for young pigeons to absorb beneficial ingredients in medicinal materials, and the young pigeons are fried after being steamed and cooked, so that the young pigeons have the mouth feel of being crisp outside and tender inside, have more flavor and have beautiful appearance of finished products. The whole young pigeon is pickled and fried, the preparation process is simple and easy to master, and the method is suitable for family cooking and mass production and has commercial popularization value.
Description
Technical Field
The invention relates to the field of poultry meat product processing, in particular to a method for making young pigeons.
Background
The pigeons are also called white phoenix, pigeons and domestic pigeons, belong to birds, and the ancestors of the pigeons are wild raw pigeons; 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 young pigeons are extremely high in nutritive value and are often called as 'animal ginseng' and 'sweet blood animals', the young pigeons are not only one of rare delicious dishes favored by people, but also superior nourishing products, and the pigeon meat is considered to have the effects of tonifying liver and kidney, tonifying qi and enriching blood, clearing heat and removing toxicity, promoting the production of body fluid and quenching thirst and the like in traditional Chinese medicine from ancient times to present. The contents of minerals such as calcium, iron and copper, vitamin A, vitamin B and vitamin E are higher than those of chicken, fish, beef and mutton. The pigeon meat contains rich pantothenic acid, and has good curative effects of preventing alopecia, premature senility and the like. Modern medicine considers that: the pigeon meat has physiological regulation effects of strengthening body, tonifying kidney, invigorating brain, refreshing mind, improving memory, lowering blood pressure, regulating blood sugar, caring skin, whitening and tendering skin, and prolonging life. Therefore, the young pigeon food is highly popular with consumers because of higher nutrition and health care value and medical health care effect.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a manufacturing method of young pigeons.
In order to solve the technical problems, the technical scheme provided by the invention is a manufacturing method of young pigeons, which comprises the following steps: the method comprises the following steps:
s1, selecting fresh young pigeons, slaughtering to remove internal organs, and cleaning for later use;
s2: preparing a cooking seasoning packet: packing radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Capsici, rhizoma Kaempferiae, and radix Angelicae sinensis into gauze bag to obtain a cooking material bag;
s3: boiling young pigeons: adding the cooking material bag, salt and young pigeon into water, putting into a pot, and cooking with strong fire for 10min-15 min;
s4: soaking young pigeons: continuously soaking the boiled young pigeons for 2-3 hours, and then taking out and airing;
s5: frying young pigeons; and frying the aired young pigeons in oil.
As an improvement, before the step S3, the cooked material bag and the young pigeon can be put in a pickling cylinder to be pickled for 2 hours by adding clear water.
As an improvement, in the preparation method, the weight parts of the materials are respectively as follows: 1600-fold young pigeon, 12-20 parts of angelica dahurica, 5-11 parts of sand ginger, 8-16 parts of spicy raisin, 5-10 parts of rhizoma kaempferiae, 6-15 parts of angelica and 80-150 parts of salt.
As an improvement, in the preparation method, the weight parts of the materials are respectively as follows: 1800 parts of young pigeon, 15 parts of angelica dahurica, 8 parts of sand ginger, 10 parts of spicy dried horns, 8 parts of rhizoma kaempferiae, 9 parts of angelica and 100 parts of salt.
As an improvement, the pickling temperature is controlled to be 2-10 ℃.
In step S5, the oil is soybean oil, blend oil or corn oil.
Compared with the prior art, the invention has the advantages that: the young pigeons can absorb the beneficial components in the medicinal materials, and the young pigeons are fried after being steamed and cooked, so that the young pigeons have the mouth feel of being crisp outside and tender inside, have more flavor and have attractive appearance of finished products.
The whole young pigeon is pickled and fried, the preparation process is simple and easy to master, and the method is suitable for family cooking and mass production and has commercial popularization value.
Detailed Description
The method for making young pigeons of the present invention is explained in further detail below.
A manufacturing method of young pigeons comprises the following steps:
s1, selecting fresh young pigeons, slaughtering to remove internal organs, and cleaning for later use;
s2: preparing a cooking seasoning packet: packing radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Capsici, rhizoma Kaempferiae, and radix Angelicae sinensis into gauze bag to obtain a cooking material bag;
s3: boiling young pigeons: adding the cooking material bag, salt and young pigeon into water, putting into a pot, and cooking with strong fire for 10min-15 min;
s4: soaking young pigeons: continuously soaking the boiled young pigeons for 2-3 hours, and then taking out and airing;
s5: frying young pigeons; and frying the aired young pigeons in oil.
Before step S3, the cooked material bag and young pigeon can be put into a pickling jar to be pickled for 2 hours by adding clear water.
In the preparation method, the weight parts of the materials are respectively as follows: 1600-fold young pigeon, 12-20 parts of angelica dahurica, 5-11 parts of sand ginger, 8-16 parts of spicy raisin, 5-10 parts of rhizoma kaempferiae, 6-15 parts of angelica and 80-150 parts of salt.
In the preparation method, the weight parts of the materials are respectively as follows: 1800 parts of young pigeon, 15 parts of angelica dahurica, 8 parts of sand ginger, 10 parts of spicy dried horns, 8 parts of rhizoma kaempferiae, 9 parts of angelica and 100 parts of salt.
The pickling temperature is controlled to be 2-10 ℃.
In step S5, the oil is soybean oil, blend oil or corn oil.
Example 1
The manufacturing method of the young pigeon comprises the following steps:
s1, selecting fresh young pigeons, slaughtering to remove internal organs, and cleaning for later use;
in the actual production, fresh young pigeons are selected, fully moistened and scalded by warm water at 60 ℃, dirty fur and oil skin of the young pigeons are removed, the pigeons are opened along the midline of the abdomen, shaped after being completely eviscerated, and cleaned by cold water for the next step, or stored in a refrigerator for fresh-keeping, but the storage time is not more than 12 hours.
S2: preparing a cooking seasoning packet: packing radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Capsici, rhizoma Kaempferiae, and radix Angelicae sinensis into gauze bag to obtain a cooking material bag;
s3: boiling young pigeons: adding the cooking material bag, salt and young pigeon into water, putting into a pot, and cooking with strong fire for 10min-15 min;
s4: soaking young pigeons: continuously soaking the boiled young pigeons in the stock for 2-3 hours, and then taking out and airing;
s5: frying young pigeons; and frying the aired young pigeons in oil.
The young pigeon can also be made by baking the dried young pigeon.
In the preparation method, the weight parts of the materials are respectively as follows: 1600-fold young pigeon, 12-20 parts of angelica dahurica, 5-11 parts of sand ginger, 8-16 parts of spicy raisin, 5-10 parts of rhizoma kaempferiae, 6-15 parts of angelica and 80-150 parts of salt.
In the preparation method, the weight parts of the materials are respectively as follows: 1800 parts of young pigeon, 15 parts of angelica dahurica, 8 parts of sand ginger, 10 parts of spicy dried horns, 8 parts of rhizoma kaempferiae, 9 parts of angelica and 100 parts of salt.
In step S5, the oil is soybean oil, blend oil or corn oil.
Example 2
The manufacturing method of the young pigeon comprises the following steps:
s1, selecting fresh young pigeons, slaughtering to remove internal organs, and cleaning for later use;
in the actual production, fresh young pigeons are selected, fully moistened and scalded by warm water at 60 ℃, dirty fur and oil skin of the young pigeons are removed, the pigeons are opened along the midline of the abdomen, shaped after being completely eviscerated, and cleaned by cold water for the next step, or stored in a refrigerator for fresh-keeping, but the storage time is not more than 12 hours.
S2: preparing a package boiling material: packing radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Capsici, rhizoma Kaempferiae, and radix Angelicae sinensis into gauze bag to obtain a cooking material bag;
s3: pickling young pigeons: placing the boiled material bag and young pigeons in a pickling tank with clear water for pickling for 2 hours, wherein if the pickling time is too short, the meat of the young pigeons is not tasty enough; if the curing time is too long, the quality is easy to deteriorate;
s4: boiling young pigeons: adding the cooking material bag, salt and young pigeon into water, putting into a pot, and cooking with strong fire for 10min-15 min;
s5: soaking young pigeons: continuously soaking the boiled young pigeons in the stock for 3-4 hours, and then taking out and airing;
s6: frying young pigeons; and putting the aired young pigeons into oil, and frying with big fire.
The young pigeon can also be made by baking the dried young pigeon.
In the preparation method, the weight parts of the materials are respectively as follows: 1600-fold young pigeon, 12-20 parts of angelica dahurica, 5-11 parts of sand ginger, 8-16 parts of spicy raisin, 5-10 parts of rhizoma kaempferiae, 6-15 parts of angelica and 80-150 parts of salt.
In the preparation method, the weight parts of the materials are respectively as follows: 1800 parts of young pigeon, 15 parts of angelica dahurica, 8 parts of sand ginger, 10 parts of spicy dried horns, 8 parts of rhizoma kaempferiae, 9 parts of angelica and 100 parts of salt.
In step S3, the pickling temperature is controlled to be 2-10 ℃, and the pickling temperature is controlled to be 2-10 ℃. The young pigeons are pickled within the time and temperature range, so that the young pigeons with delicious taste can be obtained; if the curing temperature is too low, the activity degree of cells is reduced, so that the taste is slower; if the curing temperature is too high, harmful microorganisms are easy to grow and move to cause the meat of the young pigeons to deteriorate.
In step S5, the oil is soybean oil, blend oil or corn oil.
According to the invention, a plurality of rare Chinese herbal medicines are matched in the manufacturing process of the young pigeon, so that the manufactured young pigeon not only has unique flavor and good taste, but also has health care effects of enriching blood and tonifying qi, improving immunity, building up body, delaying senescence, preventing diseases and the like, and also has the effects of promoting growth and development of human body, supplementing the consumption of organism substance energy metabolism, helping the body-weak person to recover and the like;
the making process of the invention is beneficial for young pigeons to absorb beneficial ingredients in medicinal materials, and the young pigeons are fried after being steamed and cooked, so that the young pigeons have the mouth feel of being crisp outside and tender inside, have more flavor and have beautiful appearance of finished products.
The whole young pigeon is pickled and fried, the preparation process is simple and easy to master, and the method is suitable for family cooking and mass production and has commercial popularization value.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiment shown is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. A manufacturing method of young pigeons is characterized in that: the method comprises the following steps:
s1, selecting fresh young pigeons, slaughtering to remove internal organs, and cleaning for later use;
s2: preparing a cooking seasoning packet: packing radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Capsici, rhizoma Kaempferiae, and radix Angelicae sinensis into gauze bag to obtain a cooking material bag;
s3: boiling young pigeons: adding the cooking material bag, salt and young pigeon into water, putting into a pot, and cooking with strong fire for 10min-15 min;
s4: soaking young pigeons: continuously soaking the boiled young pigeons for 2-3 hours, and then taking out and airing;
s5: frying young pigeons; and frying the aired young pigeons in oil.
2. The method for making young pigeons according to claim 1, characterized in that: before step S3, the cooked material bag and young pigeon can be put into a pickling jar to be pickled for 2 hours by adding clear water.
3. The method for making young pigeons according to claim 1, characterized in that: in the preparation method, the weight parts of the materials are respectively as follows: 1600-fold young pigeon, 12-20 parts of angelica dahurica, 5-11 parts of sand ginger, 8-16 parts of spicy raisin, 5-10 parts of rhizoma kaempferiae, 6-15 parts of angelica and 80-150 parts of salt.
4. The method for making young pigeons according to claim 1, characterized in that: in the preparation method, the weight parts of the materials are respectively as follows: 1800 parts of young pigeon, 15 parts of angelica dahurica, 8 parts of sand ginger, 10 parts of spicy dried horns, 8 parts of rhizoma kaempferiae, 9 parts of angelica and 100 parts of salt.
5. The method for making young pigeons according to claim 2, characterized in that: the pickling temperature is controlled to be 2-10 ℃.
6. The method for making young pigeons according to claim 1, characterized in that: in step S5, the oil is soybean oil, blend oil or corn oil.
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Application publication date: 20211214 |