CN116584640A - Pigeon meat chili diced and preparation method thereof - Google Patents

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

Pigeon meat chili diced and preparation method thereof

technical field

The invention relates to the technical field of chili sauce, and relates to pigeon meat chili cubes and a preparation method thereof.

Background technique

Chili sauce is a sauce made from chili peppers, which is a common condiment on the table. There are generally two types of chili sauce: oil-based and water-based. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve. Each region has different local flavor chili sauce.

From the point of view of the chili sauce market, the output of chili sauce is increasing every year in terms of tonnage, especially because people have different tastes and there are different types of chili sauce on the market. In recent years, the output of chili sauce has gradually increased, but the growth rate has slowed down. As of 2020, the output of chili sauce will be 1.552 million tons, a year-on-year increase of 1.64%. In 2021, the pepper production will be about 20.13 million tons, a year-on-year increase of 2.7%; the pepper planting area will be about 827,000 hectares, a year-on-year increase of 1.6%. With the further expansion of chili products, the increase of people who eat spicy food, and the expansion of regions, the market demand for chili sauce will still maintain a rapid development trend.

There is a folk saying that "one pigeon wins nine chickens". Pigeon meat is not only rich in nutrition, but also has certain health benefits. It can prevent and treat various diseases. Pigeons have extremely high nutritional value. Pigeon meat is a high-protein, low-fat food with a protein content of 24.47g/100g. It contains calcium, iron, copper and other minerals as well as vitamin B, E, etc., which are higher than chicken, beef, and mutton, which can accelerate wound healing. heal. The fat content of pigeon meat is only 0.3g/100g, which is lower than other meats, and it is an ideal food for human beings. Chinese medicine believes that pigeon meat is easy to digest, has the functions of nourishing qi, dispelling wind and detoxification, and has a good tonic effect on infirmity after illness, blood deficiency amenorrhea, dizziness, fatigue, and memory loss. Modern medicine believes that pigeon meat strengthens the body and nourishes the kidneys, vitality, brain and spirit, improves memory, lowers blood pressure, regulates blood sugar, nourishes the skin, whitens and tenders the skin, and prolongs life.

The chili sauces currently on the market are made by cutting and twisting chili peppers into powdered chili peppers or diced peppers, and adding some condiments to mix. Market demand. Therefore, in the future, it is necessary to start with raw materials, R&D investment, technology, product categories and their nutritional value, so as to enhance the market competitiveness of the chili sauce industry.

Contents of the invention

The invention provides a pigeon meat chili diced and a preparation method thereof, which overcomes the deficiencies of the above-mentioned prior art, and can effectively solve the existing problems of relatively monotonous nutritional components, heavy chili taste and narrow eating population in traditional chili sauce .

One of the technical solutions of the present invention is achieved through the following measures: a kind of pigeon meat diced pepper, raw materials include 24 parts of Sipingtou peppers, 36 parts of pigeon meat mince, 2.76 parts of Chinese prickly ash noodles, 2.4 parts of garlic, 2.4 parts of ginger, 12 parts of sweet noodle sauce, 72 parts of blended oil, 3.24 parts of table salt, 0.36 parts of sugar, 0.6 parts of soy sauce, 0.48 parts of cooking wine, 6.0 parts of oyster sauce, 6.0 parts of bean paste and 0.72 parts of monosodium glutamate.

The following is a further optimization or/and improvement to one of the technical solutions of the above invention:

The above is prepared according to the following method: in the first step, pick out the Sipingtou peppers, pour them into hot water at 90°C to 100°C and soak them for 1 to 2 minutes, dehydrate them for 30 seconds, and grind them to obtain Sipingtou peppers Ding; the second step is to blanch and drain the pigeon meat and mince it to obtain minced pigeon meat; the third step is to wash the garlic and drain it, and then twist it into minced garlic; the fourth step is to clean the ginger, drain it, Chopped into minced ginger; step 5, mince the bean paste; step 6, when the oil temperature reaches 115°C to 125°C, add the required amount of minced garlic and minced ginger, fry for 8 minutes to 12 Minutes, until the aroma is fried; the seventh step, add the required amount of bean paste and fry for about 4 minutes to 6 minutes, until the aroma is released; the eighth step, add the required amount of pigeon meat and cooking wine, and then Add the required amount of soy sauce, oyster sauce, pepper noodles, fry for 8 minutes to 12 minutes; the ninth step, add the required amount of Sipingtou chili diced, fry for 2 minutes to 3 minutes, then add the required amount of salt, Stir for about 2 to 3 minutes, turn off the heat after boiling; in the tenth step, add the required amount of sugar and monosodium glutamate, stir for 4 to 6 minutes, then add the required amount of sweet noodle sauce, stir evenly, and leave in 4 to 6 minutes Pot, get pigeon chili diced.

In the above-mentioned first step, a 7mm grinder is used when the four flat-headed capsicum dices are ground.

In the above-mentioned third step, a 5mm meat grinder is used when the pigeon meat is minced.

The volume of the above-mentioned four flat-headed pepper dices is less than or equal to 0.6 cubic centimeters.

The second technical solution of the present invention is achieved through the following measures: a preparation method of pigeon meat diced peppers is carried out according to the following method: the first step is to clean the four flat-headed peppers and pour them into 90°C to 100°C Soak in hot water for 1 to 2 minutes, dehydrate for 30 seconds, and mince to obtain Sipingtou chili diced; in the second step, blanch and drain the pigeon meat and mince it to obtain minced pigeon meat; Wash the garlic, drain it, and grind it into minced garlic; step 4, wash the ginger, drain it, and chop it into minced ginger; step 5, mince the bean paste; step 6, heat the oil to 115°C When the temperature reaches 125°C, add the required amount of minced garlic and minced ginger, and fry for 8 to 12 minutes until the aroma is released; step 7, add the required amount of bean paste and fry for about 4 to 6 minutes. Stir-fry until fragrant; Step 8, add the required amount of pigeon meat and cooking wine, then add the required amount of soy sauce, oyster sauce, pepper noodles, and fry for 8 to 12 minutes; Step 9, add the required amount A certain amount of diced chili peppers, fry for 2 minutes to 3 minutes, add the required amount of salt, stir for about 2 minutes to 3 minutes, turn off the heat after boiling; the tenth step, add the required amount of sugar, monosodium glutamate, stir After 4 minutes to 6 minutes, add the required amount of sweet bean sauce, stir evenly, and take it out of the pot after 4 minutes to 6 minutes to obtain diced pigeon meat chili.

The following is a further optimization or/and improvement to the second technical solution of the above invention:

In the above-mentioned first step, a 7mm grinder is used when the four flat-headed capsicum dices are ground.

In above-mentioned second step, adopt 5mm meat grinder when dove meat is minced.

The volume of the above-mentioned four flat-headed pepper dices is less than or equal to 0.6 cubic centimeters.

The invention overcomes the defects of heavy taste and monotonous nutritional components of traditional chili products, and contains unique nutritional components of pigeon meat, which not only retains the original health care effect of pigeon meat, but also upgrades the taste of chili sauce, which is full of sauce fragrance and delicate taste , The taste is slightly spicy, with the unique taste of chili sauce and pigeon meat. It is suitable for people of all ages. It enriches the types of functional chili sauce and enhances the market competitiveness.

Detailed ways

The present invention is not limited by the following examples, and specific implementation methods can be determined according to the technical solutions of the present invention and actual conditions.

The present invention will be further described below in conjunction with embodiment:

Embodiment 1: The diced pigeon meat chili, the raw materials include 24 parts by weight of Sipingtou pepper, 36 parts of pigeon meat, 2.76 parts of pepper noodles, 2.4 parts of garlic, 2.4 parts of ginger, 12 parts of sweet noodle sauce, and 72 parts of blended oil , 3.24 parts of salt, 0.36 parts of sugar, 0.6 parts of soy sauce, 0.48 parts of cooking wine, 6.0 parts of oyster sauce, 6.0 parts of bean paste and 0.72 parts of monosodium glutamate.

The diced pigeon meat chili peppers added with pigeon meat in the present invention contain higher nutritional indicators such as protein, trace elements, vitamin E, vitamin B2, etc., which has changed the previous problems of low nutritional components of chili sauce, heavy chili taste, few edible groups and single edible range. It not only combines the taste of chili, but also increases the taste of pigeon meat, improves the nutritional value of chili sauce, and enriches the types of functional chili sauce.

Example 2: As an optimization of the above example, it is prepared according to the following method: first step, pick out the Sipingtou peppers, pour them into hot water at 90°C to 100°C for 1 minute to 2 minutes, and dehydrate for 30 minutes. Seconds later, mince it to get Sipingtou chili diced; the second step is to blanch and drain the pigeon meat and mince it to get minced pigeon meat; the third step is to wash the garlic, drain it, and twist it into minced garlic; The fourth step is to clean the ginger, drain it, and chop it into minced ginger; the fifth step is to mince the bean paste; the sixth step is to add the required amount of minced garlic when the oil is heated to 115°C to 125°C 1. Ginger powder, fried for 8 minutes to 12 minutes, until the fragrance is fried; the seventh step, add the required amount of bean paste and fry for about 4 minutes to 6 minutes, until the aroma is released; the eighth step, add the required amount After the minced pigeon meat and cooking wine, add the required amount of soy sauce, oyster sauce, and pepper noodles in turn, and fry for 8 to 12 minutes; step 9, add the required amount of Sipingtou chili cubes, and fry for 2 to 3 minutes After 10 minutes, add the required amount of salt, stir for about 2 to 3 minutes, turn off the heat after boiling; in the tenth step, add the required amount of sugar and monosodium glutamate, stir for 4 to 6 minutes, then add the required amount of sweet bean sauce , stir evenly, take out of the pot for 4 to 6 minutes, and get pigeon meat chili cubes.

In the present invention, the low-temperature frying process is adopted in the preparation process of the diced pigeon meat chili, which is the first original creation in China. The low-temperature frying process has extremely high requirements on pepper varieties. The present invention selects Sipingtou pepper (No. 3 Xinjiao) grown in Qitai County, Xinjiang and other places from dozens of pepper varieties, and uses it as a raw material for the production process of chili sauce by the low-temperature frying method. Xinjiang's water, soil, light and heat are more suitable for planting Sipingtou pepper (Xinjiao No. 3), which is currently mainly planted on the northern slope of Tianshan Mountain in Xinjiang. Its fruit is large, thick and delicious, and has good adaptability to the low-temperature frying process. After being compatible with pigeon meat, the skin and flesh will not separate during the frying process, forming a strong meat texture and improving the nutritional value of the product , forming the unique flavor of the low-temperature frying chili sauce.

Therefore, the diced pigeon meat pepper of the present invention is different from the processes of frying, fermenting, and pickling in the traditional chili sauce production process. While maintaining the taste of hot sauce, it retains the nutritional content of the product, forming the unique texture characteristics of pigeon meat chili cubes, and scientifically handles the dialectical relationship between nutrition protection and sterilization. Without using any pigments and additives, the product is bright red It is the fourth kind of chili sauce in China with a bright color and glossy oiliness. This technology fills the gap in the field of fried chili sauce in China.

Embodiment 3: As the optimization of the above-described embodiment, in the first step, a 7mm grinder was used when the four flat-headed peppers were ground.

Embodiment 4: As the optimization of the foregoing embodiment, in the second step, a 5mm meat grinder is used when the pigeon meat is minced.

Embodiment 5: As an optimization of the above embodiment, the volume of the four flat-headed peppers is all ≤0.6 cubic centimeters.

Embodiment 6: The preparation method of the diced pigeon meat chili is carried out according to the following method: the first step, after picking out the Sipingtou chili, pour it into hot water at 90°C to 100°C for 1 minute to 2 minutes, and dehydrate it. After 30 seconds, mince to get Sipingtou chili diced; the second step is to blanch and drain the pigeon meat and mince it to get minced pigeon meat; the third step is to wash the garlic, drain and mince the garlic; The fourth step is to clean the ginger, drain and chop it into minced ginger; the fifth step is to mince the bean paste; the sixth step is to add the required amount of large garlic when the oil temperature reaches 115°C to 125°C minced ginger, fried for 8 minutes to 12 minutes, until the fragrance is fried; the seventh step, add the required amount of bean paste and fry for about 4 minutes to 6 minutes, until the fragrance is released; the eighth step, add the required After the amount of minced pigeon meat and cooking wine, add the required amount of soy sauce, oyster sauce, and pepper noodles in sequence, and fry for 8 to 12 minutes; step 9, add the required amount of Sipingtou chili cubes, and fry for 2 minutes to 12 minutes. After 3 minutes, add the required amount of salt, stir for about 2 to 3 minutes, turn off the heat after boiling; in the tenth step, add the required amount of sugar and monosodium glutamate, stir for 4 to 6 minutes, then add the required amount of Sweet noodle sauce, stir evenly, cook in 4 to 6 minutes to get pigeon meat chili diced.

Embodiment 7: The pigeon meat diced pepper, the raw materials include 24 parts by weight of Sipingtou pepper, 36 parts of pigeon meat, 2.76 parts of pepper noodles, 2.4 parts of garlic, 2.4 parts of ginger, 12 parts of sweet noodle sauce, and 72 parts of blended oil , 3.24 parts of salt, 0.36 parts of white sugar, 0.6 parts of soy sauce, 0.48 parts of cooking wine, 6.0 parts of oyster sauce, 6.0 parts of bean paste and 0.72 parts of monosodium glutamate, prepared according to the following steps: the first step is to clean the four flat peppers, pour Soak in a blanching barrel of 95°C hot water for 2 minutes, dehydrate in a dehydrator for 30 seconds, and then grind it with a grinder (7mm) for later use; in the second step, blanch and drain the pigeon meat, and use a 5mm meat grinder Grind again; the third step is to crush the peppercorns into pepper noodles for later use, wash the garlic and drain it, and twist it into minced garlic with a garlic grinder; the fourth step is to wash the ginger, drain it, and cut it into 4 pieces with a slicer up to 5 times; step 5, grind the bean paste with a 7mm meat grinder, and set aside; step 6, pour the blended oil into the electric frying pan, turn on the fire, and when the oil temperature reaches 120°C, add minced garlic 1. Deep-fry minced ginger for about 10 minutes to bring out the aroma; step 7, add bean paste and fry for about 5 minutes to bring out the aroma. (After adding the bean paste, increase the stirring speed appropriately, and return to the original speed after 5 minutes to avoid sticking to the pan); the eighth step, add the minced pigeon meat and cooking wine, then add soy sauce, oyster sauce, and pepper noodles in turn, and fry for about 10 minutes; Step 9: Add the second-class Sipingtou Ding, fry for 2 minutes, add salt, stir for about 3 minutes, turn off the heat after boiling; step 10, add sugar and monosodium glutamate, stir evenly, about 5 minutes, add sweet noodle sauce, stir evenly , out of the pan for about 5 minutes to get pigeon meat chili diced.

The diced pigeon meat pepper obtained according to the embodiment of the present invention 7 contains higher nutritional indicators such as protein, trace elements, vitamin E, and vitamin B ₂ . By detecting the diced pigeon meat pepper of the present invention, the detection results are as shown in table 1. As can be seen from Table 1, the diced pigeon meat pepper of the present invention is compared with the existing chili sauce that adds chicken and beef, and the content of protein, copper, vitamin E, and vitamin B ₂ is obviously higher, and the nutritional value produced by the edible crowd is also higher. Significantly improved.

In summary, the present invention overcomes the defects of heavy taste and monotonous nutritional components of traditional chili products, and contains unique nutritional components of pigeon meat, which not only retains the original health benefits of pigeon meat, but also upgrades the mouthfeel of chili sauce. It is full of fragrance, delicate in taste, and slightly spicy. It has the unique taste of chili sauce and pigeon meat. It is suitable for people of all ages. It enriches the types of functional chili sauce and enhances its market competitiveness.

The above technical features constitute the embodiment of the present invention, which has strong adaptability and implementation effect, and non-essential technical features can be increased or decreased according to actual needs to meet the needs 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.