CN115005421A - Method for making pigeon egg nutritious sauce - Google Patents
Method for making pigeon egg nutritious sauce Download PDFInfo
- Publication number
- CN115005421A CN115005421A CN202210724086.7A CN202210724086A CN115005421A CN 115005421 A CN115005421 A CN 115005421A CN 202210724086 A CN202210724086 A CN 202210724086A CN 115005421 A CN115005421 A CN 115005421A
- Authority
- CN
- China
- Prior art keywords
- pigeon
- sauce
- pot
- honey
- eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 57
- 241000272201 Columbiformes Species 0.000 title claims abstract description 56
- 235000008935 nutritious Nutrition 0.000 title claims description 11
- 238000000034 method Methods 0.000 title claims description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 67
- 239000000463 material Substances 0.000 claims abstract description 40
- 235000016709 nutrition Nutrition 0.000 claims abstract description 39
- 235000012907 honey Nutrition 0.000 claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 17
- 230000006698 induction Effects 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 244000124209 Crocus sativus Species 0.000 claims abstract description 13
- 235000015655 Crocus sativus Nutrition 0.000 claims abstract description 13
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 9
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 241000208223 Anacardiaceae Species 0.000 claims abstract description 8
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000013974 saffron Nutrition 0.000 claims abstract description 7
- 239000004248 saffron Substances 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 3
- 241001633680 Polygonatum odoratum Species 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 10
- 244000182216 Mimusops elengi Species 0.000 claims description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 10
- 244000226021 Anacardium occidentale Species 0.000 claims description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 8
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 8
- 235000020224 almond Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000011521 glass Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 241000237502 Ostreidae Species 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000013605 boiled eggs Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000020636 oyster Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 210000004556 brain Anatomy 0.000 description 5
- 210000003734 kidney Anatomy 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- YCCILVSKPBXVIP-UHFFFAOYSA-N 2-(4-hydroxyphenyl)ethanol Chemical compound OCCC1=CC=C(O)C=C1 YCCILVSKPBXVIP-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- VHRGRCVQAFMJIZ-UHFFFAOYSA-N cadaverine Chemical compound NCCCCCN VHRGRCVQAFMJIZ-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical group COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- DBLDQZASZZMNSL-QMMMGPOBSA-N L-tyrosinol Natural products OC[C@@H](N)CC1=CC=C(O)C=C1 DBLDQZASZZMNSL-QMMMGPOBSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 239000005700 Putrescine Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- DZGWFCGJZKJUFP-UHFFFAOYSA-N Tyramine Natural products NCCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012860 organic pigment Substances 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003732 tyramine Drugs 0.000 description 1
- DZGWFCGJZKJUFP-UHFFFAOYSA-O tyraminium Chemical compound [NH3+]CCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-O 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000004330 tyrosol Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a manufacturing method of a pigeon egg nutritional sauce, which relates to the field of manufacturing of pigeon egg nutritional sauce, and comprises the following steps: s1, material preparation: the pigeon egg nutritional sauce is characterized by comprising the following raw materials of pigeon eggs, honey, radix polygonati officinalis, wolfberry fruits, apricot kernels, cashews, saffron and the like, Luhua soybean blend oil, chili powder and seasonings are selected, an electronic balance and an induction cooker pot are selected, the electronic balance is used for weighing a certain amount of standby materials, and the induction cooker pot is used for frying the materials.
Description
Technical Field
The invention relates to the field of manufacturing of a pigeon egg nutritional sauce, in particular to a manufacturing method of a pigeon egg nutritional sauce.
Background
The flavoring paste is divided into sweet flour paste with wheat flour as main raw material and broad bean paste with beans as main raw material; seasonings such as meat paste, fish paste and jam have also been developed. With the progress of the sauce making process, the method of making sauce has been used later for cooking other non-seasoning dishes as well, and a method of cooking dishes, i.e., the sauce method, has been developed gradually. The ingredients of the sauce can be summarized as follows: the nitrogen-containing substance includes protein, polypeptide, and peptide. The amino acids include tyrosine, cystine, alanine, leucine, proline, aspartic acid, lysine, arginine, histidine, glutamic acid, etc.; in addition, putrescine, cadaverine, adenine, choline, betaine, tyrosol, tyramine and ammonia are present. The saccharide mainly contains dextrin and glucose, and also contains small amount of pentose and pentosan. The soy beans contain about 18% fat and are substantially unchanged during the preparation of the sauce, so that the fat contained in the sauce is substantially present in the bean paste. The acid contained in the sauce is formic acid, acetic acid, propionic acid, etc. as volatile matter; examples of the nonvolatile compounds include lactic acid, succinic acid, and kojic acid. Other organic substances include ethanol, glycerol, vitamins, organic pigment, etc.; besides water and salt, the inorganic substances also contain sulfate, phosphate, calcium, magnesium, potassium, iron, etc. brought by the raw materials.
However, the existing nutritional sauce has relatively poor overall edible taste when being eaten, the overall sauce generally only has a simple seasoning effect, the overall nutritional value is relatively low, the nutritional effects of enriching the blood, tonifying the brain and tonifying the kidney of eaters cannot be effectively achieved, the overall nutritional ingredients are relatively few, the traditional sauce is generally only used as the sauce and cannot be directly eaten, and the overall edible mode is relatively single.
Therefore, the person skilled in the art provides a method for preparing a pigeon egg nutritional sauce to solve the problems in the background art.
Disclosure of Invention
The invention aims to provide a manufacturing method of a pigeon egg nutritional sauce, which aims to solve the problems that the existing nutritional sauce provided in the background art is relatively poor in overall edible mouthfeel when being eaten, the overall sauce generally only has a simple seasoning effect, is relatively low in overall nutritional value, cannot effectively play the nutritional effects of enriching the blood, tonifying the brain and tonifying the kidney for a user, is relatively few in overall nutritional ingredients, is used as the traditional sauce generally, cannot be directly eaten, and is relatively single in overall eating mode.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a pigeon egg nutritional sauce comprises the following steps:
s1, material preparation: firstly, selecting pigeon eggs, honey, polygonatum odoratum, medlar, apricot kernels, cashews, saffron and other standby materials, then selecting Luhua soybean blend oil, red pepper powder and seasonings, then selecting an electronic balance and an induction cooker pot, wherein the electronic balance is used for weighing a certain amount of standby materials,
the induction cooker pot is used for frying materials.
S2, material frying: pouring honey into an electromagnetic oven pot, then after the temperature in the electromagnetic oven pot rises, taking out the heated honey, putting the heated honey into a pot body for soaking, then putting saffron crocus into the pot body, crushing the standby materials of polygonatum odoratum, medlar, almond and cashew, adding a certain amount of Luhua soybean blend oil into the electromagnetic oven pot for boiling, adding a proper amount of red pepper powder, boiling out red oil with soft fire, then putting the egg liquid in the blue pigeon eggs into the electromagnetic oven pot, then pouring the crushed standby materials into the electromagnetic oven pot, stirring and boiling while stirring, adjusting to soft fire, adding seasonings for seasoning, after boiling, then mixing the honey in the pot body with the egg liquid, the polygonatum odoratum, the medlar, the almond, the cashew, and the like in the blue pigeon eggs which are stirred and boiled while stirring in the electromagnetic oven pot, making into the pigeon egg nutritious sauce.
S3, sterilization stage: cleaning glass bottle, steam sterilizing for 15min, filling the prepared pigeon egg nutritional sauce into the glass bottle while it is hot until the distance is 1.2cm away from the bottle mouth, adding a certain amount of sesame oil, sealing, covering with a bottle cover, draining in water bath for 12min, sealing, and sterilizing for 12 min.
S4, bottling: bottling the honey in the tank and the egg liquid, rhizoma Polygonati Odorati, fructus Lycii, semen Pruni and fructus Anacardii in the boiled eggs in an electromagnetic oven under stirring, packaging with sealing film, cooling by sectional cooling method, and refrigerating at low temperature.
As a preferred embodiment of the present invention: in the material preparation stage, eggs of the blue pigeons are eggs laid by the Xinjiang blue pigeons, 7 eggs of the blue pigeons, 200 g of honey, 10 g of polygonatum odoratum, 10 g of wolfberry fruits, 5 g of apricot kernels, 5 g of cashews and 2 g of saffron crocus.
As a preferred embodiment of the present invention: in the material preparation stage, the seasonings comprise a Haitian soybean paste, a Haitian oyster sauce, a Haitian soy sauce, white sugar, salt, ginger and fresh shallot.
Compared with the prior art, the invention has the beneficial effects that:
the manufacturing method of the pigeon egg nutritional sauce can change the characteristic that the conventional nutritional sauce has relatively poor overall edible taste when being eaten, the manufactured pigeon egg nutritional sauce has a simple seasoning effect and high nutritional value, can effectively achieve the nutritional effects of enriching the blood, tonifying the brain and tonifying the kidney of eaters, has relatively more overall nutritional ingredients, can be used as a sauce for frying and assisting in eating, and can be directly eaten, the overall pigeon egg nutritional sauce has sweet taste, and the pigeon egg nutritional sauce has multiple eating modes.
Detailed Description
In the embodiment of the invention, the preparation method of the pigeon egg nutritional sauce comprises the following steps:
s1, material preparation: firstly, selecting pigeon eggs, honey, polygonatum odoratum, medlar, apricot kernels, cashews, saffron and other standby materials, then selecting Luhua soybean blend oil, red pepper powder and seasonings, then selecting an electronic balance and an induction cooker pot, wherein the electronic balance is used for weighing a certain amount of standby materials,
the induction cooker pot is used for frying materials.
S2, material frying: pouring honey into an induction cooker pot, then waiting until the temperature in the induction cooker pot rises, then taking out the heated honey, putting the heated honey into a pot body, soaking, then putting saffron into the pot body first, crushing standby materials of polygonatum odoratum, medlar, almond and cashew nut, adding a certain amount of Luhua soybean blend oil into the induction cooker pot for boiling, putting a proper amount of red pepper powder, decocting with slow fire to obtain red oil, then putting egg liquid in blue eggs into the induction cooker pot, then pouring the crushed standby materials into the induction cooker pot, stirring and decocting while stirring, adjusting to slow fire, adding seasonings for seasoning, after decocting is finished, then mixing the honey in the pot body with the egg liquid, the polygonatum odoratum, the medlar, the almond, the cashew nut and the like in the blue eggs which are stirred and decocted while stirring in the induction cooker pot, making into the pigeon egg nutritious sauce.
S3, sterilization stage: cleaning glass bottle, steam sterilizing for 15min, pouring the prepared pigeon egg nutritious sauce into the glass bottle when it is hot until it is 1.2cm away from the bottle mouth, adding a certain amount of sesame oil, sealing, covering with a bottle cover, discharging air in water bath for 12min, and sealing and sterilizing for 12min in boiling water.
S4, bottling: bottling the honey in the tank and the egg liquid, rhizoma Polygonati Odorati, fructus Lycii, semen Pruni and fructus Anacardii in the boiled eggs in an electromagnetic oven under stirring, packaging with sealing film, cooling by sectional cooling method, and refrigerating at low temperature.
The method can change the characteristics that the conventional nutritional sauce has relatively poor integral edible mouthfeel when being eaten, and the prepared pigeon egg nutritional sauce not only has a simple seasoning effect, but also has very high nutritional value.
In the material preparation stage, eggs of the blue pigeons in Xinjiang blue pigeons are selected, 7 eggs of the blue pigeons, 200 g of honey, 10 g of polygonatum odoratum, 10 g of wolfberry fruits, 5 g of apricot kernels, 5 g of cashews and 2 g of saffron crocus are selected. In the material preparation stage, the seasonings comprise a Haitian soybean paste, a Haitian oyster sauce, a Haitian soy sauce, white sugar, salt, ginger and fresh shallot.
Can effectually play the nutrition efficiency that enriches blood, tonifies the brain and tonify the kidney to the eater, holistic nutrient composition is more relatively, and not only can carry out fried dish supplementary use as the sauce material, can also directly eat, holistic pigeon egg nutrition sauce taste is sweet, and pigeon egg nutrition sauce has multiple edible mode.
The working principle of the invention is as follows: the preparation method of the pigeon egg nutritional sauce comprises the following steps:
s1, material preparation: firstly, selecting pigeon eggs, honey, polygonatum odoratum, wolfberry fruits, apricot kernels, cashews, saffron and other standby materials, then selecting Luhua soybean blend oil, chili powder and seasonings, then selecting an electronic balance and an induction cooker pot, wherein the electronic balance is used for weighing a certain amount of standby materials, and the induction cooker pot is used for frying the materials. In the material preparation stage, eggs of the blue pigeons in Xinjiang blue pigeons are selected, 7 eggs of the blue pigeons, 200 g of honey, 10 g of polygonatum odoratum, 10 g of wolfberry fruits, 5 g of apricot kernels, 5 g of cashews and 2 g of saffron crocus are selected. In the material preparation stage, the seasonings comprise a Haitian soybean paste, a Haitian oyster sauce, a Haitian soy sauce, white sugar, salt, ginger and fresh shallot.
S2, material frying: pouring honey into an electromagnetic oven pot, then after the temperature in the electromagnetic oven pot rises, taking out the heated honey, putting the heated honey into a pot body for soaking, then putting saffron crocus into the pot body, crushing the standby materials of polygonatum odoratum, medlar, almond and cashew, adding a certain amount of Luhua soybean blend oil into the electromagnetic oven pot for boiling, adding a proper amount of red pepper powder, boiling out red oil with soft fire, then putting the egg liquid in the blue pigeon eggs into the electromagnetic oven pot, then pouring the crushed standby materials into the electromagnetic oven pot, stirring and boiling while stirring, adjusting to soft fire, adding seasonings for seasoning, after boiling, then mixing the honey in the pot body with the egg liquid, the polygonatum odoratum, the medlar, the almond, the cashew, and the like in the blue pigeon eggs which are stirred and boiled while stirring in the electromagnetic oven pot, making into the pigeon egg nutritious sauce.
S3, sterilization stage: cleaning glass bottle, steam sterilizing for 15min, pouring the prepared pigeon egg nutritious sauce into the glass bottle when it is hot until it is 1.2cm away from the bottle mouth, adding a certain amount of sesame oil, sealing, covering with a bottle cover, discharging air in water bath for 12min, and sealing and sterilizing for 12min in boiling water.
S4, bottling: bottling the honey in the tank and the egg liquid, rhizoma Polygonati Odorati, fructus Lycii, semen Pruni and fructus Anacardii in the boiled eggs in an electromagnetic oven under stirring, packaging with sealing film, cooling by sectional cooling method, and refrigerating at low temperature.
Can change present nutrition sauce, holistic edible taste is relatively poor characteristics when edible, the blue pigeon egg nutrition sauce of preparation not only has simple seasoning effect, still have very high nutritive value, can effectually play and enrich the blood to the eater, the nutrition efficiency of nourishing the brain and invigorating the kidney, holistic nutrient composition is more relatively, and not only can carry out fried dish supplementary use as the sauce material, can also directly eat, holistic blue pigeon egg nutrition sauce taste is sweet, blue pigeon egg nutrition sauce has multiple edible mode.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (3)
1. The preparation method of the pigeon egg nutritional sauce is characterized by comprising the following steps of:
s1, material preparation: firstly, selecting pigeon eggs, honey, polygonatum odoratum, wolfberry fruits, apricot kernels, cashews, saffron and other standby materials, then selecting Luhua soybean blend oil, chili powder and seasonings, then selecting an electronic balance and an induction cooker pot, wherein the electronic balance is used for weighing a certain amount of standby materials, and the induction cooker pot is used for frying the materials.
S2, material frying: pouring honey into an electromagnetic oven pot, then after the temperature in the electromagnetic oven pot rises, taking out the heated honey, putting the heated honey into a pot body for soaking, then putting saffron crocus into the pot body, crushing the standby materials of polygonatum odoratum, medlar, almond and cashew, adding a certain amount of Luhua soybean blend oil into the electromagnetic oven pot for boiling, adding a proper amount of red pepper powder, boiling out red oil with soft fire, then putting the egg liquid in the blue pigeon eggs into the electromagnetic oven pot, then pouring the crushed standby materials into the electromagnetic oven pot, stirring and boiling while stirring, adjusting to soft fire, adding seasonings for seasoning, after boiling, then mixing the honey in the pot body with the egg liquid, the polygonatum odoratum, the medlar, the almond, the cashew, and the like in the blue pigeon eggs which are stirred and boiled while stirring in the electromagnetic oven pot, making into the pigeon egg nutritious sauce.
S3, sterilization stage: cleaning glass bottle, steam sterilizing for 15min, pouring the prepared pigeon egg nutritious sauce into the glass bottle when it is hot until it is 1.2cm away from the bottle mouth, adding a certain amount of sesame oil, sealing, covering with a bottle cover, discharging air in water bath for 12min, and sealing and sterilizing for 12min in boiling water.
S4, bottling: bottling the honey in the tank and the egg liquid, rhizoma Polygonati Odorati, fructus Lycii, semen Pruni and fructus Anacardii in the boiled eggs in an electromagnetic oven under stirring, packaging with sealing film, cooling by sectional cooling method, and refrigerating at low temperature.
2. The method for preparing a pigeon egg nutritious sauce according to claim 1, wherein in the material preparation stage, pigeon eggs are selected from eggs laid by Xinjiang pigeon, 7 pigeon eggs, 200 g of honey, 10 g of polygonatum odoratum, 10 g of wolfberry fruit, 5 g of apricot kernel, 5 g of cashew nut, and 2 g of saffron.
3. The method for preparing a pigeon egg nutritious sauce according to claim 1, wherein the seasoning comprises Haitian soybean paste, Haitian oyster sauce, Haitian soy sauce, white sugar, salt, ginger and fresh shallot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210724086.7A CN115005421A (en) | 2022-06-23 | 2022-06-23 | Method for making pigeon egg nutritious sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210724086.7A CN115005421A (en) | 2022-06-23 | 2022-06-23 | Method for making pigeon egg nutritious sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115005421A true CN115005421A (en) | 2022-09-06 |
Family
ID=83077070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210724086.7A Pending CN115005421A (en) | 2022-06-23 | 2022-06-23 | Method for making pigeon egg nutritious sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115005421A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744162A (en) * | 2010-01-15 | 2010-06-23 | 阿不都沙拉木·阿吾提 | Health care nutrient jam |
| CN103704677A (en) * | 2013-12-24 | 2014-04-09 | 宁夏宁杨清真食品有限公司 | Assorted Chinese herbal sauce and preparation method thereof |
| CN104172317A (en) * | 2014-07-04 | 2014-12-03 | 宁夏宁杨清真食品有限公司 | Medlar and nut eight-treasure sauce and preparation method thereof |
| CN107307357A (en) * | 2017-07-24 | 2017-11-03 | 北京利民恒华农业科技有限公司 | A kind of nut butter and preparation method thereof |
| CN107637813A (en) * | 2017-11-01 | 2018-01-30 | 帅娟 | High nutrition banana sauce |
-
2022
- 2022-06-23 CN CN202210724086.7A patent/CN115005421A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744162A (en) * | 2010-01-15 | 2010-06-23 | 阿不都沙拉木·阿吾提 | Health care nutrient jam |
| CN103704677A (en) * | 2013-12-24 | 2014-04-09 | 宁夏宁杨清真食品有限公司 | Assorted Chinese herbal sauce and preparation method thereof |
| CN104172317A (en) * | 2014-07-04 | 2014-12-03 | 宁夏宁杨清真食品有限公司 | Medlar and nut eight-treasure sauce and preparation method thereof |
| CN107307357A (en) * | 2017-07-24 | 2017-11-03 | 北京利民恒华农业科技有限公司 | A kind of nut butter and preparation method thereof |
| CN107637813A (en) * | 2017-11-01 | 2018-01-30 | 帅娟 | High nutrition banana sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101744271A (en) | Hotpot seasoning for tonifying Qi and enriching blood and preparation method thereof | |
| CN1094239A (en) | A kind of black rice gruel can and processing method | |
| CN111165773A (en) | Beef tallow hotpot condiment and processing method thereof | |
| CN107136397A (en) | A kind of nutrition time of childbirth beneficial to Recovery eats | |
| CN109463619A (en) | A kind of richness albumen quinoa coarse cereal healthy porridge and preparation method | |
| CN105838555A (en) | Egg sweet wine and preparation method thereof | |
| CN102356886A (en) | Preparation method for sauced duck meat | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN106722313A (en) | A kind of replenishing the vital essence and removing heat blueberry tea perfume chicken meat sausage and preparation method thereof | |
| CN101715930A (en) | Preparation method of taro powder | |
| CN105901662A (en) | Instant dipping sauce and preparation method thereof | |
| CN105795453A (en) | Chicken soybean paste and preparation method thereof | |
| CN104839573A (en) | Pickled pepper-flavored soybean paste and making method thereof | |
| CN104223169A (en) | Nourishing healthy duck and processing method thereof | |
| CN115005421A (en) | Method for making pigeon egg nutritious sauce | |
| CN111700262A (en) | Fish stewing hot pot sauce and processing method thereof | |
| CN104431433A (en) | Digestion-promoting bean residue fermented chicken feed and preparation method thereof | |
| CN108850803A (en) | A kind of richness albumen rehabilitation nutrition health-preserving porridge and preparation method | |
| KR101856369B1 (en) | The manufacturing method of Tomato Tteok-bokki | |
| CN108719767A (en) | A kind of sweet tea congee and preparation method thereof | |
| CN107373318A (en) | A kind of diced mutton boils in a covered pot over a slow fire the group of stirring and preparation method thereof | |
| CN107397200A (en) | A kind of beef catsup and preparation method thereof | |
| CN105995692A (en) | Canned bamboo shoot and Paphia undulata meat and making method thereof | |
| CN106343338A (en) | Spleen-invigorating stomach-benefiting nutrient gruel and production method thereof | |
| CN101176557A (en) | Curried chicken filum and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220906 |