CN1235510C

CN1235510C - Quail bone-ginseng and production method thereof

Info

Publication number: CN1235510C
Application number: CNB2003101107084A
Authority: CN
Inventors: 郭菊芬
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-10-01
Filing date: 2003-10-01
Publication date: 2006-01-11
Anticipated expiration: 2023-10-01
Also published as: CN1528199A

Abstract

The present invention relates to a quail gushen food and a production method thereof. The gushen food contains chopped quail bone and meat, salt, ginger, pepper, hot pepper, illicium verum, agastache rugosa seeds, etc., wherein the weight ratio of the chopped quail bone and meat to the salt is 1: 0.02 to 0.12. The production method comprises the steps that a live quail is killed and the skin, the head, the feet and the viscera of the killed quail are removed; next, the quail is chopped or is minced by a machine; the minced quail is evenly mixed with salt, ginger, illicium verum, pepper and hot pepper; the mixture is put in a pot and is sealed for salting; after a plurality of months, the salted mixture is taken out and is fried, and the cooked mixture is sterilized and packaged. The quail gushen food of the present invention has the advantages of special taste, crisp bone, good flavor for chewing, flavored meat of high quality, rich nutrition similar to ginseng, convenience for eating, and high degree of quail utilization, and is suitable for long term packaging and preservation and transportation. The production method has the advantages of simple processes, peculiar procedures and fine production.

Description

Quail bone ginseng and production method thereof

Technical field the invention belongs to a kind of food, quail bone ginseng and production method thereof.

The background technology quail is a kind of poultry, and its delicious meat is tender and crisp, and is nutritious, and excellent taste is that people like one of food of food.In recent years, raising along with people's living standard, market is increasing rapidly the demand of quail, but people also rest on traditional way to the utilization of quail resource basically, the one, support quail and lay eggs, the 2nd, eat quail meat, the eating method of quail meat generally is fried, the halogen and stewing in clear soup etc. roasted, braise in soy sauce, salt down, belong in other words now to do now and eat, can not stay for a long time, prepared food is inconvenience long-distance transport and preservation also, and above these traditional quail food tastes are also relatively more dull, people also sate easily, and this situation has influenced the development and use of quail resource conversely.In eating the process of quail meat, the quail bone all abandon need not, in fact, the nutritive value of quail bone is poor unlike meat, abandons nature like this and has caused the great wasting of resources.

Summary of the invention purpose of the present invention proposes a kind of to quail level of resource utilization height exactly, and mouthfeel is good, delicious, nutritious, can long preservation, and the quail bone that is suitable for transporting for long-distance ginseng and production method thereof are to overcome the deficiencies in the prior art.

The quail bone ginseng that the present invention proposes is characterized in that it contains quail kindred, salt, ginger and the Chinese prickly ash that minces.

Capsicum, anise and wrinkled giant hyssop seed can also be arranged.

The weight ratio of quail kindred and salt (sodium chloride) is 1: 0.02-0.12.Ginger, capsicum, wrinkled giant hyssop seed, anistree an amount of.

Ginger, capsicum, wrinkled giant hyssop seed and the total amount of anise and the weight ratio of quail kindred are 0.06-0.3.

Quail kindred can be mixed with an amount of Pig spareribs and meat, and its weight ratio is 1: 0.1-0.3.

Broken bone maximum particle size in the bone ginseng is less than 5MM.

The quail bone ginseng production method that the present invention proposes is characterized in that it has the following steps:

(1) earlier fresh and alive quail is slaughtered, removed skin, a pin and internal organ;

(2) quail being connected bone band meat minces or rubs with machine;

(3) adding salt, ginger, anise, Chinese prickly ash and capsicum stirs;

(4) thing that will go up the step gained is put into containers such as altar, jar sealing placement and is salted down;

(5) pack after adding thermal maturation.

The living time that salts down of sealing is 3-12 month in the altar jar.

Can add an amount of grease during stir-fry with the mode of frying, boiling and steaming when adding thermal maturation.

Can add an amount of monosodium glutamate and sugar when adding thermal maturation.

Packing adopts the plastic packaging bag mode of vacuumizing to pack or the Cans packing.

Can add suitable Os Sus domestica powder or chick bone powder in the quail kindred that minces.

The present invention still gives birth to when appearing altar salting down, and general inedibility is put into proper amount of edible oil in pot, fire to fry just flavoursome mouthfeel of becoming reconciled, fry in batch packaged can promptly open instant.Quail bone ginseng can be made the dish that goes with rice, also can make cooking seasoning.

The present invention of invention effect salts the broken kindred of quail down to penetrate flavor under air-tight state, fry fried fragrant again, this has essence different with the method for traditional curing salted meat, the latter has the mistake of taking off of moisture and smell, and oxidation deterioration is spoiled easily, and the former does not have the loss of moisture and smell, quail kindred does not contact with outside air, give birth to bone and send out embrittlement easily crisp, salinity, seasoning matter etc. can fully enter sclerotin and meat the inside, is not easy again to go bad.Can keep the long period after in altar, salting down, open altar and take out the existing existing food of frying, also needn't all once fry.Therefore, the present invention is also very suitable for average family.For the production of heavy industrialization, once fry packing after can pickling in batch again and sell, adapt to the supply in market, satisfy consumers in general's demand.

Product taste uniqueness of the present invention, excellent taste, bone is crisp soft, anti-ly chews flavor for a long time, osmazome is pure, and is nutritious, quality has like genseng, to quail utilize the degree height, product wants high than now doing the quail food value, is suitable for packing for a long time storage and transport.Production method technology is brief, and operation is peculiar, and is skilfully manufactured, directly related with selling point, not characteristic.

The specific embodiment is removed the fresh quail 100Kg of scaling, a pin and internal organ, manually connecting bone minces together and puts into an agitator when maximum skeletal grain is not more than 5MM, put into 6-7Kg salt, promptly edible sodium chloride, add 3Kg ginger mud simultaneously, the 0.5Kg zanthoxylum powder stirs, and puts into the close group of Da Tao altar water seal and pickles after 3 months and to take out, it is ripe to stir fry in oil with proper amount of edible, take the dish out of the pot when smelling fragrance, the listing supply can be bottled or pack to natural cooling.The quail bone ginseng that draws like this, meat perfume (or spice) is tender, and sclerotin is soft good to eat, and the young and middle-aged consumer that tooth is good extremely likes food.The consumer can add seasoning matter according to the eating habit of oneself on this basis, likes the food capsicum mostly as the southerner, and the people in Guangdong and Guangxi Provinces likes sweet taste, can add an amount of white sugar and modulate, and good taste is all arranged.

Above example is a basic preparation program, can obtain the quail bone ginseng of basic local flavor.On this basis, add 10Kg fresh chilli mud, 0.5Kg wrinkled giant hyssop seed powder and 2Kg star aniseed powder in agitating procedure, water seal is pickled to take out after 12 months and can be smelt meat perfume (or spice) in altar, gets a little and fries that to take the dish out of the pot promptly be the first-class delicious food of a dish in the heat pot with edible oil, its color and luster is brown red, the capsicum light, scarlet some point gives off a strong fragrance, meat is tender soft, the crisp pine of bone is dredged, and mouth is chewed and promoted the production of body fluid, special taste.Only living among the ordinary people man needs a family to pickle an altar in 1 year can to enjoy delicious food of the present invention.

The a collection of product that certain enterprise produces by last method, be to pickle October earlier in the altar, taking-up adds the perfume (or spice) that stirs fry in oil, the sterilization of heating vacuumizes packed or bottled, through on probation, has a very delicious taste, food is thought in the food back, just will be walked by the cadres and workers of department of local government, that ate says that all the taste spy is good, should develop as the famous-brand and high-quality food of this locality quickly.

Claims

1, a kind of quail bone ginseng, it is characterized in that it contains quail kindred, salt, ginger, Chinese prickly ash, capsicum, anise and the wrinkled giant hyssop seed that minces, described quail kindred is that fresh and alive quail is slaughtered the kindred that minces behind peeling, a pin and the internal organ or rub with machine, and adding salt, ginger, Chinese prickly ash, capsicum, anise and wrinkled giant hyssop seed, stir, put into altar, jar sealing placement, give birth to and salt 3-12 month down, add that thermal maturation forms, wherein the weight ratio of quail kindred and salt is 1: 0.02-0.12, with the ratio of ginger, Chinese prickly ash, capsicum, wrinkled giant hyssop seed and anistree gross weight be 1: 0.06-0.3.

2, bone according to claim 1 ginseng is characterized in that broken bone maximum particle size in the bone ginseng is less than 5MM.

3, a kind of production method of quail bone ginseng as claimed in claim 1 is characterized in that it has the following steps:

(2) quail being connected bone band meat minces or rubs with machine;

(3) adding salt, ginger, anise, Chinese prickly ash, capsicum, wrinkled giant hyssop seed flavor enhancement stir;

(4) thing that will go up the step gained is put into container sealing placements such as altar, jar, gives birth to salt 3-12 month down;

(5) pack after adding thermal maturation.

4, production method according to claim 3 with the mode of frying, boiling or steaming, adds grease when it is characterized in that adding thermal maturation during stir-fry.