CN104839755A - 一种采用远红外线烤制麻辣乳鸽的制备方法 - Google Patents
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Abstract
本发明公开了一种采用远红外线烤制麻辣乳鸽的制备方法,包括以下步骤:(1)乳鸽的选择:选饲养25天,活重500克的健康乳鸽为原料; (2)宰前处理;(3)宰杀放血;(4)烫毛、褪皮;(5)开膛、净膛;(6)去头爪;(7)清洗;(8)浸卤腌制;(9)晾干与烫皮;(10)填料;(11)涂料晾干:按配方将搅匀涂料二次均匀的涂于体表,然后放通风处晾干;(12)烤制。该方法工艺简单,味道独特,具有良好的食疗保健功能。
Description
技术领域
本发明主要涉及一种采用远红外线烤制麻辣乳鸽的制备方法。
背景技术
乳鸽是指出壳到离巢出售或留种前一月龄内的雏鸽。有关资料表明,乳鸽不但所含的营养价值比其它家禽要高,而且具有很高的食疗滋补作用。乳鸽还是是珍贵的中药材,素有“肉中人参”之美称,鸽肉具有高蛋白,低脂肪的特点。此外,还含有17种氨基酸,其含量高达16.9%,赖氨酸、蛋氨酸等八种必需氨基酸含量为8.43%;两种影响味道的谷氨酸和天萌冬氨酸含量为3.36%,这决定了乳鸽的肉质鲜甜可口。并且,鸽肉中含有丰富的维生素和微量元素(因为鸽喜欢采食保健砂和籽实料)。据说在鸽子的骨骼中含有其它的禽类未发现的“软骨素”,该物质的存在,可与鹿茸中的“软骨素”比美,软骨素食增强人体***动力的物质,具有提高人体细胞活力的功能。常食鸽肉能滋肾益阴,对用脑过度引起的神经衰弱、健忘、失眠都有一定疗效;对高血压、血管硬化也有预防和辅助治疗作用,还可增进食欲增强血液循环加快刀口愈合,促进骨骼生长。能治肝风、肝火、滋肾益阴,对神经衰弱、健忘、失眠都有一定的疗效作用,对脑力劳动、夜间工作、大病初愈、体质虚弱者和产妇有很好的滋补作用。多食乳鸽有利于促进青少年智力和体质的发育;对老年人具有保健功能;还有益于开刀病人康复;对产妇也有良好的恢复作用。由于乳鸽在增加营养的同时人体不会摄入过多的热量,从而不易导致发胖,这对爱美人士来说也是一种极佳的补品。据一些医书介绍,乳鸽性平,有调精益气和治疮解毒的功效;久病虚症者,食之有益,有滋肾益阴之功效;另外,鸽血具有养颜护发和促进血液循环之功能;鸽脑能增强人的大脑记忆力。
乳鸽具有较高的营养价值和医疗保健价值,深受广大消费者的喜爱。目前乳鸽的食用方法主要是将鲜活乳鸽处理后直接进行炖汤、蒸、烧等做法。乳鸽生长时间性很强,在其离巢时或者一月龄内食用才能保证其营养价值和医疗保健价值。而将其加工成腊制品,不仅能延长保存时间,增添特有的风味,还能满足不同消费者的需求,调节市场,保证常年供应具有重要的实际意义。
发明专利内容
本发明要解决的技术问题就,是提供一种工艺简单,味道独特,具有良好的食疗保健功能的采用远红外线烤制麻辣乳鸽的制备方法。
为解决上述技术问题,本发明采用以下步骤的一种采用远红外线烤制麻辣乳鸽的制备方法,(1)乳鸽的选择:选饲养25天,活重500克的健康乳鸽为原料;
(2)宰前处理:宰前使鸽避免剧烈运动充足的饮水,绝食场应为水泥或水麻石地面,附近无砂石、杂草、以防饿时啄食;
(3)宰杀放血:在颈部切断三管法宰杀,操作要准,刀口小,放血完全;
(4)烫毛、褪皮:放血后的鸽应尽快褪毛,浸烫水温一般控制在60-65摄氏度,水温要恒定,浸烫一分钟左右;
(5)开膛、净膛:从腹部开2-3厘米的刀口,摘掉内脏,拉出食道、气管,并沿******用刀割下,防止胃肠、胆汁污染胴体;同时将余血除净;
(6)去头爪:将头爪除去;
(7)清洗:手工洗净体内外污物及血;
(8)浸卤腌制:将按比例配的香辛料放入盛有3千克水的浸提锅中,加热至沸并文火保持30分钟,将浸提液过滤于浸泡中,再加入配方中的白糖、黄酒、食盐、葱搅匀,冷却备用;待料液冷却至25摄氏度以下时将处理好的鸽放入腌料液中,腌制4-6小时即可;
(9)晾干与烫皮:将腌好的鸽坯表皮晾干,然后用勺舀沸腾的卤液浇于鸽体上,这样可减少烤帛时毛孔流失脂肪,并使表皮蛋白质凝固;烫后的鸽坯再晾干表面水分;
(10)填料:将烫皮晾干的鸽坯腹部开口处将葱、姜、香菇等料填入腔内,然后将口缝好,填料量为鸽重的10%,姜为鸽重的20%,香菇适量;
(11)涂料晾干:按配方将搅匀涂料二次均匀的涂于体表,然后放通风处晾干;
(12)烤制:先将烤箱温度迅速升至230摄氏度,再将涂料晾干的鸽坯移入箱,恒温烤制5分钟,这时表皮已开始焦糖化;然后打开烤箱排气孔将炉温降至190摄氏度烤25分钟,烤至表皮呈金黄色,再关闭电源焖5分钟即可出炉。
采用以上步骤后,本发明专利与现有技术相比,具有以下优点:不仅具有乳鸽肉本身的营养价值,更充分发挥了所加配料健胃散寒、理气开胃,增强免疫力的功效;是一种集营养、保健于一体的现代食品,具有良好的食疗保健功能,常吃能补益强壮,益寿延年,具有提高免疫力,补益肝胃,降血糖,降低胆固醇的作用。
具体实施方式
下面具体实施例对本发明专利作进一步说明:
本发明的一种采用远红外线烤制麻辣乳鸽的制备方法,包括以下步骤:
(1)乳鸽的选择:选饲养25天,活重500克的健康乳鸽为原料;
(2)宰前处理:宰前使鸽避免剧烈运动充足的饮水,绝食场应为水泥或水麻石地面,附近无砂石、杂草、以防饿时啄食;
(3)宰杀放血:在颈部切断三管法宰杀,操作要准,刀口小,放血完全;
(4)烫毛、褪皮:放血后的鸽应尽快褪毛,浸烫水温一般控制在60-65摄氏度,水温要恒定,浸烫一分钟左右;
(5)开膛、净膛:从腹部开2-3厘米的刀口,摘掉内脏,拉出食道、气管,并沿******用刀割下,防止胃肠、胆汁污染胴体;同时将余血除净;
(6)去头爪:将头爪除去;
(7)清洗:手工洗净体内外污物及血;
(8)浸卤腌制:将按比例配的香辛料放入盛有3千克水的浸提锅中,加热至沸并文火保持30分钟,将浸提液过滤于浸泡中,再加入配方中的白糖、黄酒、食盐、葱搅匀,冷却备用;待料液冷却至25摄氏度以下时将处理好的鸽放入腌料液中,腌制4-6小时即可;
(9)晾干与烫皮:将腌好的鸽坯表皮晾干,然后用勺舀沸腾的卤液浇于鸽体上,这样可减少烤帛时毛孔流失脂肪,并使表皮蛋白质凝固;烫后的鸽坯再晾干表面水分;
(10)填料:将烫皮晾干的鸽坯腹部开口处将葱、姜、香菇等料填入腔内,然后将口缝好,填料量为鸽重的10%,姜为鸽重的20%,香菇适量;
(11)涂料晾干:按配方将搅匀涂料二次均匀的涂于体表,然后放通风处晾干;
(12)烤制:先将烤箱温度迅速升至230摄氏度,再将涂料晾干的鸽坯移入箱,恒温烤制5分钟,这时表皮已开始焦糖化;然后打开烤箱排气孔将炉温降至190摄氏度烤25分钟,烤至表皮呈金黄色,再关闭电源焖5分钟即可出炉。
Claims (1)
1.一种采用远红外线烤制麻辣乳鸽的制备方法,其特征在于:包括以下步骤:
(1)乳鸽的选择:选饲养25天,活重500克的健康乳鸽为原料;
(2)宰前处理:宰前使鸽避免剧烈运动充足的饮水,绝食场应为水泥或水麻石地面,附近无砂石、杂草、以防饿时啄食;
(3)宰杀放血:在颈部切断三管法宰杀,操作要准,刀口小,放血完全;
(4)烫毛、褪皮:放血后的鸽应尽快褪毛,浸烫水温一般控制在60-65摄氏度,水温要恒定,浸烫一分钟左右;
(5)开膛、净膛:从腹部开2-3厘米的刀口,摘掉内脏,拉出食道、气管,并沿******用刀割下,防止胃肠、胆汁污染胴体;同时将余血除净;
(6)去头爪:将头爪除去;
(7)清洗:手工洗净体内外污物及血;
(8)浸卤腌制:将按比例配的香辛料放入盛有3千克水的浸提锅中,加热至沸并文火保持30分钟,将浸提液过滤于浸泡中,再加入配方中的白糖、黄酒、食盐、葱搅匀,冷却备用;待料液冷却至25摄氏度以下时将处理好的鸽放入腌料液中,腌制4-6小时即可;
(9)晾干与烫皮:将腌好的鸽坯表皮晾干,然后用勺舀沸腾的卤液浇于鸽体上,这样可减少烤帛时毛孔流失脂肪,并使表皮蛋白质凝固;烫后的鸽坯再晾干表面水分;
(10)填料:将烫皮晾干的鸽坯腹部开口处将葱、姜、香菇等料填入腔内,然后将口缝好,填料量为鸽重的10%,姜为鸽重的20%,香菇适量;
(11)涂料晾干:按配方将搅匀涂料二次均匀的涂于体表,然后放通风处晾干;
(12)烤制:先将烤箱温度迅速升至230摄氏度,再将涂料晾干的鸽坯移入箱,恒温烤制5分钟,这时表皮已开始焦糖化;然后打开烤箱排气孔将炉温降至190摄氏度烤25分钟,烤至表皮呈金黄色,再关闭电源焖5分钟即可出炉。
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CN106107589A (zh) * | 2016-07-27 | 2016-11-16 | 左招霞 | 乳鸽的制备工艺 |
CN110236124A (zh) * | 2019-06-21 | 2019-09-17 | 仲恺农业工程学院 | 一种嫩化鸽肉的卤制方法 |
CN115067476A (zh) * | 2022-06-14 | 2022-09-20 | 江苏省农业科学院 | 一种预调理脆皮乳鸽加工方法 |
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CN106107589A (zh) * | 2016-07-27 | 2016-11-16 | 左招霞 | 乳鸽的制备工艺 |
CN110236124A (zh) * | 2019-06-21 | 2019-09-17 | 仲恺农业工程学院 | 一种嫩化鸽肉的卤制方法 |
CN115067476A (zh) * | 2022-06-14 | 2022-09-20 | 江苏省农业科学院 | 一种预调理脆皮乳鸽加工方法 |
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