CN116584640A - Pigeon diced meat and diced capsicum and preparation method thereof - Google Patents
Pigeon diced meat and diced capsicum and preparation method thereof Download PDFInfo
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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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than 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
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of chilli sauce, in particular to pigeon meat diced chilli and a preparation method thereof, wherein the pigeon meat diced chilli comprises 24 parts of four-head chilli, 36 parts of pigeon meat, 2.76 parts of pricklyash peel noodles, 2.4 parts of garlic, 2.4 parts of ginger, 12 parts of sweet flour sauce, 72 parts of blend oil, 3.24 parts of salt, 0.36 part of white sugar, 0.6 part of soy sauce, 0.48 part of cooking wine, 6.0 parts of oyster sauce, 6.0 parts of thick broad-bean sauce and 0.72 part of monosodium glutamate. The invention adopts the low-temperature stir-frying process, is the first original creation in China, overcomes the defects of heavy taste and monotonous nutritional ingredients of the traditional chilli product, fills the blank in the field of stir-fried chilli sauce in China, contains unique pigeon meat nutritional ingredients, retains the original health care efficacy of pigeon meat, upgrades the taste of the chilli sauce, has the advantages of full sauce fragrance, fine and smooth taste and slightly spicy taste, has the special taste of the chilli sauce and the pigeon meat, enriches the types of functional chilli sauce, and enhances the market competitiveness.
Description
Technical Field
The invention relates to the technical field of chilli sauce, in particular to pigeon meat diced chilli and a preparation method thereof.
Background
The chilli sauce is a sauce made of chilli, and is a common seasoning on a dining table. The chilli sauce is generally prepared from oil and water. The oil is prepared from sesame oil and pepper, has bright red color, and is easy to preserve due to the floating of a layer of sesame oil. The local flavor chilli sauce is different in all areas.
From the market of the chilli sauce, the yield of the chilli sauce is increased by tonnage each year, and particularly, the chilli sauce has different tastes and uneven layering in the market. In recent years, the yield of the chilli sauce is gradually increased, but the speed is gradually reduced, the yield of the chilli sauce is 155.2 ten thousand tons by 2020, and the yield is increased by 1.64 percent in a same way. The 2021 capsicum yield is about 2013 ten thousand tons, and the yield is increased by 2.7% in a same ratio; the planting area of the capsicum is about 82.7 ten thousand hectares, and the same proportion is increased by 1.6 percent. With the further expansion of the chilli products, the increase of people eating peppery and the expansion of areas, the market demand of chilli sauce still keeps a relatively rapid development trend.
The folk has the expression of "one pigeon wins nine chickens". The pigeon meat is rich in nutrition, has a certain health care effect, can prevent and treat various diseases, has extremely high nutritive value, and is not only a rare delicious dish, but also a high-grade nourishing good. The pigeon meat is a high-protein and low-fat food, the protein content is 24.47g/100g, and the pigeon meat contains minerals such as calcium, iron, copper and the like, and vitamins B, E and the like which are higher than those of chicken, cattle and mutton, so that the wound healing can be accelerated. The pigeon meat has fat content of only 0.3g/100g, which is lower than other meat, and is ideal food for human beings. The traditional Chinese medicine holds that the pigeon meat is easy to digest, has the functions of nourishing and invigorating qi, dispelling wind and removing toxin, and has good tonifying effect on weak body after illness, blood deficiency and amenorrhea, dizziness and mental fatigue and hypomnesis. Modern medicine holds that: the pigeon meat has effects of strengthening body and tonifying kidney, promoting vitality, nourishing brain, improving memory, lowering blood pressure, regulating blood sugar, caring skin, whitening skin, and prolonging life.
The chilli sauce sold in the market at present is prepared by cutting and twisting chilli into chilli powder or diced chilli, adding a certain amount of seasonings and mixing, has monotonous nutrient components and heavier chilli taste, is narrower in edible crowd, and is difficult to adapt to increasingly competitive market demands. Therefore, in the future, starting with the aspects of raw materials, research and development investment, technology, product category, nutritive value and the like is needed, so that the market competitiveness of the chilli sauce industry is improved.
Disclosure of Invention
The invention provides pigeon meat diced capsicum and a preparation method thereof, which overcome the defects of the prior art, and can effectively solve the problems of relatively monotonous nutrient composition, relatively heavy capsicum taste and relatively narrow eating crowd of the traditional capsicum sauce.
One of the technical schemes of the invention is realized by the following measures: the pigeon meat diced capsicum comprises, by weight, 24 parts of four-head capsicum, 36 parts of pigeon meat, 2.76 parts of pricklyash peel noodles, 2.4 parts of garlic, 2.4 parts of ginger, 12 parts of sweet flour paste, 72 parts of blend oil, 3.24 parts of salt, 0.36 part of white sugar, 0.6 part of soy sauce, 0.48 part of cooking wine, 6.0 parts of oyster sauce, 6.0 parts of thick broad-bean sauce and 0.72 part of monosodium glutamate.
The following are further optimizations and/or improvements to one of the above-described inventive solutions:
the preparation method comprises the following steps: firstly, selecting the four-flat-head chillies, then pouring the chillies into hot water with the temperature of 90 ℃ to 100 ℃ for soaking for 1 to 2 minutes, dehydrating for 30 seconds, and mincing to obtain the four-flat-head chillies; scalding pigeon meat, draining, and mincing to obtain pigeon meat powder; thirdly, cleaning the garlic, draining, and then mincing the garlic into minced garlic; fourthly, cleaning ginger, draining, and cutting into ginger powder; fifthly, mincing the thick broad-bean sauce; sixthly, adding the garlic powder and the ginger powder with required amounts when the oil temperature is between 115 and 125 ℃, and frying for 8 to 12 minutes until the flavor is obtained; seventhly, adding the required amount of thick broad-bean sauce, and stir-frying for 4 to 6 minutes until the thick broad-bean sauce is fried to have fragrance; eighth, adding the required amount of pigeon meat dust and cooking wine, then sequentially adding the required amount of soy sauce, oyster sauce and pepper powder, and stir-frying for 8 to 12 minutes; ninth, adding required amount of diced capsicum with four heads, stir-frying for 2 to 3 minutes, adding required amount of salt, stirring for about 2 to 3 minutes, and turning off fire after boiling; and tenth, adding required amount of white sugar and monosodium glutamate, stirring for 4 to 6 minutes, adding required amount of sweet flour paste, stirring uniformly, and taking out from the pot for 4 to 6 minutes to obtain the pigeon meat diced capsicum.
In the first step, a 7mm mincing machine is adopted for the four-flat-head chilli Ding Jiaosui.
In the third step, a 5mm meat grinder is adopted when the pigeon meat is minced.
The volume of the four flat-head diced capsicum is less than or equal to 0.6 cubic centimeter.
The second technical scheme of the invention is realized by the following measures: the preparation method of the pigeon meat diced capsicum comprises the following steps: firstly, selecting the four-flat-head chillies, then pouring the chillies into hot water with the temperature of 90 ℃ to 100 ℃ for soaking for 1 to 2 minutes, dehydrating for 30 seconds, and mincing to obtain the four-flat-head chillies; scalding pigeon meat, draining, and mincing to obtain pigeon meat powder; thirdly, cleaning the garlic, draining, and then mincing the garlic into minced garlic; fourthly, cleaning ginger, draining, and cutting into ginger powder; fifthly, mincing the thick broad-bean sauce; sixthly, adding the garlic powder and the ginger powder with required amounts when the oil temperature is between 115 and 125 ℃, and frying for 8 to 12 minutes until the flavor is obtained; seventhly, adding the required amount of thick broad-bean sauce, and stir-frying for 4 to 6 minutes until the thick broad-bean sauce is fried to have fragrance; eighth, adding the required amount of pigeon meat dust and cooking wine, then sequentially adding the required amount of soy sauce, oyster sauce and pepper powder, and stir-frying for 8 to 12 minutes; ninth, adding required amount of diced capsicum with four heads, stir-frying for 2 to 3 minutes, adding required amount of salt, stirring for about 2 to 3 minutes, and turning off fire after boiling; and tenth, adding required amount of white sugar and monosodium glutamate, stirring for 4 to 6 minutes, adding required amount of sweet flour paste, stirring uniformly, and taking out from the pot for 4 to 6 minutes to obtain the pigeon meat diced capsicum.
The following is a further optimization and/or improvement of the second technical scheme of the invention:
in the first step, a 7mm mincing machine is adopted for the four-flat-head chilli Ding Jiaosui.
In the second step, a 5mm meat grinder is adopted when the pigeon meat is minced.
The volume of the four flat-head diced capsicum is less than or equal to 0.6 cubic centimeter.
The invention overcomes the defects of heavy taste and monotonous nutrition of the traditional chilli product, contains unique pigeon meat nutrition, not only maintains the original health care effect of pigeon meat, but also upgrades the taste of chilli sauce, has the advantages of rich sauce flavor, fine taste and slight peppery taste, has the special taste of chilli sauce and pigeon meat, is suitable for people of all ages to eat, enriches the types of functional chilli sauce, and enhances the market competitiveness.
Detailed Description
The present invention is not limited by the following examples, and specific embodiments can be determined according to the technical scheme and practical situations of the present invention.
The invention is further described below with reference to examples:
example 1: the pigeon meat diced capsicum comprises, by weight, 24 parts of four-head capsicum, 36 parts of pigeon meat, 2.76 parts of pricklyash peel noodles, 2.4 parts of garlic, 2.4 parts of ginger, 12 parts of sweet flour paste, 72 parts of blend oil, 3.24 parts of salt, 0.36 part of white sugar, 0.6 part of soy sauce, 0.48 part of cooking wine, 6.0 parts of oyster sauce, 6.0 parts of thick broad-bean sauce and 0.72 part of monosodium glutamate.
The pigeon meat diced capsicum added with pigeon meat has higher nutrition indexes such as protein, trace elements, vitamin E, vitamin B2 and the like, solves the problems of low nutrition component, heavy taste, few eating crowds and single eating range of the traditional chilli sauce, combines the taste of capsicum, increases the taste of pigeon meat, improves the nutrition value of the chilli sauce, and enriches the variety of functional chilli sauce.
Example 2: as an optimization of the above examples, the following procedure was followed: firstly, selecting the four-flat-head chillies, then pouring the chillies into hot water with the temperature of 90 ℃ to 100 ℃ for soaking for 1 to 2 minutes, dehydrating for 30 seconds, and mincing to obtain the four-flat-head chillies; scalding pigeon meat, draining, and mincing to obtain pigeon meat powder; thirdly, cleaning the garlic, draining, and then mincing the garlic into minced garlic; fourthly, cleaning ginger, draining, and cutting into ginger powder; fifthly, mincing the thick broad-bean sauce; sixthly, adding the garlic powder and the ginger powder with required amounts when the oil temperature is between 115 and 125 ℃, and frying for 8 to 12 minutes until the flavor is obtained; seventhly, adding the required amount of thick broad-bean sauce, and stir-frying for 4 to 6 minutes until the thick broad-bean sauce is fried to have fragrance; eighth, adding the required amount of pigeon meat dust and cooking wine, then sequentially adding the required amount of soy sauce, oyster sauce and pepper powder, and stir-frying for 8 to 12 minutes; ninth, adding required amount of diced capsicum with four heads, stir-frying for 2 to 3 minutes, adding required amount of salt, stirring for about 2 to 3 minutes, and turning off fire after boiling; and tenth, adding required amount of white sugar and monosodium glutamate, stirring for 4 to 6 minutes, adding required amount of sweet flour paste, stirring uniformly, and taking out from the pot for 4 to 6 minutes to obtain the pigeon meat diced capsicum.
In the invention, a low-temperature stir-frying process is adopted in the preparation process of the pigeon meat diced capsicum, which is the first originality in China. The low-temperature stir-frying process has extremely high requirements on the variety of the capsicum. The invention relates to a method for preparing chilli sauce by low-temperature frying, which is characterized in that four-flat-head chilli (New pepper No. 3) planted in Xinjiang Qigong county and other places is preferably produced from tens of chilli varieties. The water, soil and photo-thermal of Xinjiang are more suitable for planting four-head peppers (new pepper No. 3), and are mainly planted in the North slope of Tianshan mountain in Xinjiang at present. The pigeon sauce has large fruits, thick meat and good taste, has good adaptability to a low-temperature frying process, does not generate skin-meat separation in the frying process after being matched with pigeon meat, forms a strong meat feel, improves the nutritional value of the product, and forms the unique flavor of the chilli sauce prepared by the low-temperature frying method.
Therefore, the pigeon meat diced capsicum is different from the processes of frying, fermenting, curing and the like in the traditional chilli sauce manufacturing process, the process of re-hydrating dry capsicum and then frying is adopted, the frying temperature is effectively reduced, the taste of the chilli sauce is improved, the nutrition components of the product are reserved, the unique texture characteristics of the pigeon meat diced capsicum are formed, the dialectical relationship between nutrition protection and sterilization is scientifically treated, and the product is bright red, bright and glossy and is the fourth chilli sauce in China under the condition that any pigment and additive are not used, and the process fills the blank in the field of frying chilli sauce in China.
Example 3: as an optimization of the above embodiment, in the first step, a 7mm mincer was used for four-headed pepper Ding Jiaosui.
Example 4: as an optimization of the above embodiment, in the second step, a 5mm meat grinder was used for mincing pigeon meat.
Example 5: as optimization of the embodiment, the volumes of the four flat-head diced capsicum are all less than or equal to 0.6 cubic centimeter.
Example 6: the preparation method of the pigeon meat diced capsicum comprises the following steps: firstly, selecting the four-flat-head chillies, then pouring the chillies into hot water with the temperature of 90 ℃ to 100 ℃ for soaking for 1 to 2 minutes, dehydrating for 30 seconds, and mincing to obtain the four-flat-head chillies; scalding pigeon meat, draining, and mincing to obtain pigeon meat powder; thirdly, cleaning the garlic, draining, and then mincing the garlic into minced garlic; fourthly, cleaning ginger, draining, and cutting into ginger powder; fifthly, mincing the thick broad-bean sauce; sixthly, adding the garlic powder and the ginger powder with required amounts when the oil temperature is between 115 and 125 ℃, and frying for 8 to 12 minutes until the flavor is obtained; seventhly, adding the required amount of thick broad-bean sauce, and stir-frying for 4 to 6 minutes until the thick broad-bean sauce is fried to have fragrance; eighth, adding the required amount of pigeon meat dust and cooking wine, then sequentially adding the required amount of soy sauce, oyster sauce and pepper powder, and stir-frying for 8 to 12 minutes; ninth, adding required amount of diced capsicum with four heads, stir-frying for 2 to 3 minutes, adding required amount of salt, stirring for about 2 to 3 minutes, and turning off fire after boiling; and tenth, adding required amount of white sugar and monosodium glutamate, stirring for 4 to 6 minutes, adding required amount of sweet flour paste, stirring uniformly, and taking out from the pot for 4 to 6 minutes to obtain the pigeon meat diced capsicum.
Example 7: the pigeon meat diced capsicum is prepared from the following raw materials, by weight, 24 parts of four-head capsicum, 36 parts of pigeon meat, 2.76 parts of pricklyash peel powder, 2.4 parts of garlic, 2.4 parts of ginger, 12 parts of sweet flour paste, 72 parts of blend oil, 3.24 parts of salt, 0.36 parts of white sugar, 0.6 part of soy sauce, 0.48 part of cooking wine, 6.0 parts of oyster sauce, 6.0 parts of thick broad-bean sauce and 0.72 part of monosodium glutamate, by the following steps; secondly, scalding pigeon meat, draining, and mincing with a 5mm meat mincer; thirdly, grinding the pepper into pepper powder for later use by using a grinder, cleaning the garlic, draining, and grinding the garlic into powder by using a garlic grinder; fourthly, cleaning ginger, draining, and cutting for 4 to 5 times by using a slicing machine; fifthly, grinding the thick broad-bean sauce with a 7mm meat grinder for standby; pouring blending oil into the electric frying pan, igniting, adding the minced garlic and the minced ginger, frying for about 10 minutes when the oil temperature is 120 ℃, and frying to obtain fragrance; and seventhly, adding the thick broad-bean sauce, stir-frying for 5 minutes, and stir-frying to obtain the fragrance. (stirring rotation speed is properly increased after the thick broad-bean sauce is added, and the original rotation speed is recovered after 5 minutes, so that the sticking of a pot is avoided); eighth step, adding pigeon meat powder and cooking wine, sequentially adding soy sauce, oyster sauce and pricklyash peel powder, and parching for about 10 min; ninth, adding the second-class four-flat-head diced meat, stir-frying for 2 minutes, adding salt, stirring for about 3 minutes, and turning off fire after boiling; and tenth, adding white sugar and monosodium glutamate, stirring uniformly for about 5 minutes, adding sweet flour paste, stirring uniformly for about 5 minutes, and taking out of the pot to obtain the pigeon meat diced capsicum.
The diced pigeon meat and capsicum obtained in example 7 of the present invention contains proteins, trace elements, vitamin E and vitamin B 2 The pigeon meat diced capsicum of the invention has higher nutrition index, and the detection results are shown in table 1. Table 1 shows that the diced pigeon meat and chili sauce of the invention contains protein, copper, vitamin E and vitamin B compared with the prior chili sauce added with chicken and beef 2 The content of the product is obviously higher, and the nutritional value of the people eating the product is also obviously improved.
In conclusion, the invention overcomes the defects of heavy taste and monotonous nutrition of the traditional chilli product, contains unique pigeon meat nutrition, not only maintains the original health care effect of pigeon meat, but also upgrades the taste of chilli sauce, has the advantages of rich sauce flavor, fine taste and slight spicy taste, has the special flavors of chilli sauce and pigeon meat, is suitable for people of all ages to eat, enriches the types of functional chilli sauce, and enhances the market competitiveness.
The technical characteristics form the embodiment of the invention, have stronger adaptability and implementation effect, and can increase or decrease unnecessary technical characteristics according to actual needs so as to meet the requirements of different situations.
Claims (9)
1. The pigeon meat diced capsicum is characterized in that the pigeon meat diced capsicum is prepared from 24 parts by weight of four-head capsicum, 36 parts by weight of pigeon meat, 2.76 parts by weight of pepper powder, 2.4 parts by weight of garlic, 2.4 parts by weight of ginger, 12 parts by weight of sweet flour paste, 72 parts by weight of blend oil, 3.24 parts by weight of salt, 0.36 part by weight of white sugar, 0.6 part by weight of soy sauce, 0.48 part by weight of cooking wine, 6.0 parts by weight of oyster sauce, 6.0 parts by weight of thick broad-bean paste and 0.72 part by weight of monosodium glutamate.
2. The diced pigeon meat and chilli according to claim 1, which is prepared by the following method: firstly, selecting the four-flat-head chillies, then pouring the chillies into hot water with the temperature of 90 ℃ to 100 ℃ for soaking for 1 to 2 minutes, dehydrating for 30 seconds, and mincing to obtain the four-flat-head chillies; scalding pigeon meat, draining, and mincing to obtain pigeon meat powder; thirdly, cleaning the garlic, draining, and then mincing the garlic into minced garlic; fourthly, cleaning ginger, draining, and cutting into ginger powder; fifthly, mincing the thick broad-bean sauce; sixthly, adding the garlic powder and the ginger powder with required amounts when the oil temperature is between 115 and 125 ℃, and frying for 8 to 12 minutes until the flavor is obtained; seventhly, adding the required amount of thick broad-bean sauce, and stir-frying for 4 to 6 minutes until the thick broad-bean sauce is fried to have fragrance; eighth, adding the required amount of pigeon meat dust and cooking wine, then sequentially adding the required amount of soy sauce, oyster sauce and pepper powder, and stir-frying for 8 to 12 minutes; ninth, adding required amount of diced capsicum with four heads, stir-frying for 2 to 3 minutes, adding required amount of salt, stirring for about 2 to 3 minutes, and turning off fire after boiling; and tenth, adding required amount of white sugar and monosodium glutamate, stirring for 4 to 6 minutes, adding required amount of sweet flour paste, stirring uniformly, and taking out from the pot for 4 to 6 minutes to obtain the pigeon meat diced capsicum.
3. The diced pigeon meat and capsicum according to claim 2, wherein in the first step, the four flat headed capsicum Ding Jiaosui is minced with a 7mm mincer.
4. A diced pigeon meat and capsicum according to claim 2 or 3, characterized in that in the second step, a 5mm meat grinder is used for mincing pigeon meat.
5. The diced pigeon meat pepper according to claim 2 or 3 or 4, characterized in that the four flat headed peppers Ding Tiji are each less than or equal to 0.6 cc.
6. A method for preparing diced pigeon meat and capsicum according to claim 1, characterized in that it is carried out according to the following method: firstly, selecting the four-flat-head chillies, then pouring the chillies into hot water with the temperature of 90 ℃ to 100 ℃ for soaking for 1 to 2 minutes, dehydrating for 30 seconds, and mincing to obtain the four-flat-head chillies; scalding pigeon meat, draining, and mincing to obtain pigeon meat powder; thirdly, cleaning the garlic, draining, and then mincing the garlic into minced garlic; fourthly, cleaning ginger, draining, and cutting into ginger powder; fifthly, mincing the thick broad-bean sauce; sixthly, adding the garlic powder and the ginger powder with required amounts when the oil temperature is between 115 and 125 ℃, and frying for 8 to 12 minutes until the flavor is obtained; seventhly, adding the required amount of thick broad-bean sauce, and stir-frying for 4 to 6 minutes until the thick broad-bean sauce is fried to have fragrance; eighth, adding the required amount of pigeon meat dust and cooking wine, then sequentially adding the required amount of soy sauce, oyster sauce and pepper powder, and stir-frying for 8 to 12 minutes; ninth, adding required amount of diced capsicum with four heads, stir-frying for 2 to 3 minutes, adding required amount of salt, stirring for about 2 to 3 minutes, and turning off fire after boiling; and tenth, adding required amount of white sugar and monosodium glutamate, stirring for 4 to 6 minutes, adding required amount of sweet flour paste, stirring uniformly, and taking out from the pot for 4 to 6 minutes to obtain the pigeon meat diced capsicum.
7. The method of producing diced pigeon meat and capsicum as defined in claim 6, wherein in the first step, the four flat-headed capsicum Ding Jiaosui is minced with a 7mm mincer.
8. The method for producing diced pigeon meat and chili sauce according to claim 6 or 7, characterized in that in the second step, a 5mm meat grinder is used for mincing pigeon meat.
9. The method for preparing diced pigeon meat and capsicum according to claim 6, 7 or 8, wherein the four-headed capsicum Ding Tiji is less than or equal to 0.6 cubic centimeter.
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| CN1399918A (en) * | 2001-07-27 | 2003-03-05 | 陈红 | Pigeon meat paste and its production method |
| CN101675791A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Delicate pigeon sauce and preparation process thereof |
| CN108651961A (en) * | 2017-03-30 | 2018-10-16 | 甘肃生平永泰食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
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- 2023-04-13 CN CN202310394557.7A patent/CN116584640A/en active Pending
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| CN1399918A (en) * | 2001-07-27 | 2003-03-05 | 陈红 | Pigeon meat paste and its production method |
| CN101675791A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Delicate pigeon sauce and preparation process thereof |
| CN108651961A (en) * | 2017-03-30 | 2018-10-16 | 甘肃生平永泰食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
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