KR930012207B1 - Process for making instant foods from pheasant - Google Patents

Abstract

Pheasant meat removed of feathers and viscera, the outer skin being dried by air blow, is packaged in lap or transparent vinyl container. Garlic, onion, ginger is juiced for the juice to be mixed with suitable salt water and various spice. To this packaged pheasant meat is injected a mixed solution by muscle injection, is steamed at 60-100 deg.C, and is vacuum-packaged.

Description

Method of manufacturing instant steamed food using pheasant meat

The present invention relates to a method for producing instant steamed food using pheasant meat processing pheasant meat in an instant form so that anyone can easily eat and cook in the form of steamed pheasant meat.

In general, pheasant cuisine can be found only at pheasant restaurants, so anyone can easily enjoy pheasant cuisine.

The present invention can be easily enjoyed by anyone in the form of steamed pheasant or pheasant meat by processing the pheasant in an instant form, and will be described in more detail as to allow easy cooking without any difficulty in cooking.

1. Blow the pheasant meat from the hair and intestines with air at room temperature to dry the skin of the pheasant. The drying of the epidermis is to prevent the mixing of the mixture of spices and spices and the water of the epidermis, which is added to the pheasant meat later.

2. Package dried pheasant meat in a wrap or clear plastic container.

3. Squeeze juice of garlic, onion, ginger, etc. to make salt solution mixed with appropriate amount of brine and various spices.

4. Put the salt solution into the pheasant meat evenly wrapped in wrap or clear vinyl. Injecting in the form of injection in the packaged state is to infiltrate the epidermis of the pheasant meat so that the saline solution coming out after the injection into the muscle in the injection form to evenly infiltrate the entirety of the pheasant meat. In addition, by infiltrating the salt solution into the muscle in the form of injection to shorten the salting time to eliminate the cause of corruption due to long salting time, and the salt solution is evenly distributed throughout the muscle to enhance the maturity of taste.

5. Steam the pheasant with the salt solution in the steam of 60 ℃ ~ 100 ℃.

6. Vacuum pheasant boiled with steam.

The pheasant packaged in this way is manufactured in a steamed form, so that anyone can easily enjoy the pheasant's light taste because the pheasant can be easily eaten by unpacking and cooking it like a normal steamed dish.

Claims (1)

Blow the wind at room temperature on the pheasant from which hair and guts are removed to dry the epidermis and wrap it in a wrap or transparent vinyl container, and squeeze juices such as garlic, scallions, and ginger to wrap salt solution mixed with an appropriate amount of brine and various spices. Method of producing instant steamed food using pheasant meat, characterized in that the vacuum injection by injecting the muscle to the pheasant meat in one state and steamed at 60 ℃ ~ 100 ℃.