CN1528199A - Quail bone ginseng and production method thereof - Google Patents
Quail bone ginseng and production method thereof Download PDFInfo
- Publication number
- CN1528199A CN1528199A CNA2003101107084A CN200310110708A CN1528199A CN 1528199 A CN1528199 A CN 1528199A CN A2003101107084 A CNA2003101107084 A CN A2003101107084A CN 200310110708 A CN200310110708 A CN 200310110708A CN 1528199 A CN1528199 A CN 1528199A
- Authority
- CN
- China
- Prior art keywords
- quail
- bone
- ginseng
- production method
- meat
- 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.)
- Granted
Links
- 241000286209 Phasianidae Species 0.000 title claims abstract description 47
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 34
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 20
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 20
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241000208340 Araliaceae Species 0.000 title claims description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000180303 Agastache foeniculum Species 0.000 claims description 2
- 208000010392 Bone Fractures Diseases 0.000 claims description 2
- 241000282898 Sus scrofa Species 0.000 claims description 2
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000004519 grease Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000005686 eating Nutrition 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 238000012856 packing Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 108010048734 sclerotin Proteins 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a quail bone ginseng and a production method thereof, the bone ginseng contains chopped quail bone meat, salt, ginger, pepper, aniseed, wrinkled giant hyssop seed and other seasonings, and the weight ratio of the quail bone meat to the salt (sodium chloride) is 1: 0.02-0.12. The preparation method comprises killing fresh quail, removing skin, head and feet and viscera, mincing bone and meat or mincing with machine, adding salt, rhizoma Zingiberis recens, fructus Anisi Stellati, fructus Zanthoxyli and Capsici fructus, stirring, sealing in jar, pickling thoroughly, taking out after several months, parching, sterilizing and packaging. The product of the invention has unique taste, crisp and soft bones, long-time chewing taste, pure meat flavor, rich nutrition, ginseng-like property, convenient eating, high utilization degree of quails, suitability for long-term package storage and transportation, short production method process, peculiar procedures and exquisite manufacture.
Description
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 (10)
1, a kind of quail bone ginseng is characterized in that it contains quail kindred, salt, ginger and the Chinese prickly ash that minces.
2, bone ginseng according to claim 1 is characterized in that it has capsicum, anise and wrinkled giant hyssop seed.
3, bone ginseng according to claim 1, the weight ratio that it is characterized in that quail kindred and salt (sodium chloride) is 1: 0.02-0.12.
4, according to the described bone ginseng of one of claim 2-3, it is characterized in that ginger, capsicum, wrinkled giant hyssop seed and the total amount of anise and the weight ratio of quail kindred are 0.06-0.3.
5, bone ginseng according to claim 1 is characterized in that quail kindred has an amount of Pig spareribs and meat, and its weight ratio is 1: 0.1-0.3.
6, bone ginseng according to claim 1 or 5 is characterized in that broken bone maximum particle size in the bone ginseng is less than 5MM.
7, a kind of production method of quail bone ginseng 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.
8, production method according to claim 7 is characterized in that the living time that salts down of sealing is 3-12 month in the altar jar.
9, production method according to claim 7 can add an amount of grease with the mode of frying, boiling and steaming when it is characterized in that adding thermal maturation during stir-fry.
10, production method according to claim 7 adds suitable Os Sus domestica powder or chick bone powder in the quail kindred that it is characterized in that mincing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101107084A CN1235510C (en) | 2003-10-01 | 2003-10-01 | Quail bone ginseng and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101107084A CN1235510C (en) | 2003-10-01 | 2003-10-01 | Quail bone ginseng and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1528199A true CN1528199A (en) | 2004-09-15 |
| CN1235510C CN1235510C (en) | 2006-01-11 |
Family
ID=34304692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101107084A Expired - Fee Related CN1235510C (en) | 2003-10-01 | 2003-10-01 | Quail bone ginseng and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1235510C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757573A (en) * | 2015-03-16 | 2015-07-08 | 罗勇 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
| CN105876649A (en) * | 2016-04-01 | 2016-08-24 | 吉林农业大学 | Manufacture method of five-spiced rana amurensis healthy instant food by adding wrinkled gianthyssop herb extract |
-
2003
- 2003-10-01 CN CNB2003101107084A patent/CN1235510C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757573A (en) * | 2015-03-16 | 2015-07-08 | 罗勇 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
| CN105876649A (en) * | 2016-04-01 | 2016-08-24 | 吉林农业大学 | Manufacture method of five-spiced rana amurensis healthy instant food by adding wrinkled gianthyssop herb extract |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1235510C (en) | 2006-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| KR101517635B1 (en) | Pouch-packed liquid food | |
| CN102090673B (en) | Fish skin-peanut food | |
| CN106666624A (en) | Seasoning package for steamed fish with chili and preparation method | |
| CN108813401A (en) | A kind of Sandwich sausage and its processing method | |
| KR101582618B1 (en) | Manufacturing method of salty beef stock | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN109393423B (en) | Marinating material for marinating procambarus clarkii and preparation method | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| Ray et al. | Fermented fish products of North-East India | |
| CN1235510C (en) | Quail bone ginseng and production method thereof | |
| CN101214032B (en) | Peppery toona siensis roem and preparation thereof | |
| KR20170073806A (en) | Method of preparing eaten roasted sundae | |
| CN102204683A (en) | Method for processing pickle type livestock and poultry liver food | |
| CN108450821A (en) | A kind of processing method of pre-packaged sauerkraut ocean fish food | |
| CN107410923A (en) | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish | |
| KR100357445B1 (en) | Cooking method of packaging instant chicken soup | |
| CN107223951A (en) | A kind of savoury thick chilli meat sauce and preparation method thereof | |
| CN106174400A (en) | A kind of Fructus Citri grandis spiced salt and preparation method thereof | |
| CN110292134A (en) | Braise white goat flesh package product and preparation method thereof in soy sauce | |
| CN101683167A (en) | Preparation process of sauced pork hock and sauced pork hock product | |
| CN108783374A (en) | A kind of boiled salted duck compound seasoner | |
| CN108618070A (en) | A kind of chicken flavor meat of snake sauce and preparation method thereof | |
| KR101749094B1 (en) | Manufacturing method of seasoned red-pepper sauce for cold noodles | |
| KR20200095641A (en) | Process for preparing chicken roast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060111 Termination date: 20181001 |