CN109123449A - The production method of Salt roast pigeon meat cubelets - Google Patents
The production method of Salt roast pigeon meat cubelets Download PDFInfo
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- CN109123449A CN109123449A CN201810917468.5A CN201810917468A CN109123449A CN 109123449 A CN109123449 A CN 109123449A CN 201810917468 A CN201810917468 A CN 201810917468A CN 109123449 A CN109123449 A CN 109123449A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
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- Marine Sciences & Fisheries (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a kind of production methods of Salt roast pigeon meat cubelets, pigeon meat is after baste impregnates, it is pickled again Yong baked dose of Yan, air-dry the baked processing of Yan, it wherein, include crab cream juice in baste, the raw material of crab cream juice includes crab, soup-stock, yolk, sea salt, cortex cinnamomi, cloves, onion powder, honey, linseed oil；Raw material in baked dose of Yan comprising the baked baked powder of powder , Yan of Yan includes rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder, star aniseed powder, licorice powder, chickens' extract, smashed garlic powder, starch.It is handled using the crab cream juice of unique formula, uniformly, flavor taste is good, enjoys endless aftertastes for obtained product seasoning；It is handled using sea salt, also saves the nutrition of pigeon meat significantly, extend the shelf-life of product, so that product has control blood pressure, the hypoglycemic effect of shield kidney；Upper easy to operate in technique production, needing equipment less has good commercial promise.
Description
Technical field
The present invention relates to pigeon meat manufacture fields.It is more particularly related to a kind of production of Salt roast pigeon meat cubelets
Method.
Background technique
Pigeon meat is not only full of nutrition, and there are also certain health-care efficacies, can prevent and treat a variety of diseases, record in Compendium of Material Medica
" dove plumage color is numerous, and only white is used as medicine ", traditional Chinese medicine thinks that pigeon meat has tonifying liver to strengthen kidney, blood-enrich, clearing heat and detoxicating, raw from ancient times to the present
Saliva quenches the thirst and other effects.The minerals and vitamin A, vitamin B, vitamin E etc. such as calcium, iron, copper contained by it, all than chicken, fish,
The content of beef or mutton is high.Pantothenic acid rich in pigeon meat prevents hair loss, white hair and prematurely senile etc. has good curative effect.It is existing
Think for medicine: pigeon meat strengthens body kidney tonifying, life vigor, brain tonic benefit mind, improves memory, reduces blood pressure, adjust blood sugar for human body, supports
Face beauty, the pure white delicacy of skin, promotes longevity.But the utilization form of pigeon meat be mainly restaurant cook based on, at present it is related
The deep processed product of pigeon meat is also seldom, and date saved is not grown.
Sea salt has very high nutritive value, and for common refined salt used in everyday, sea salt contains richer
Calcium and magnesium potassium sulphur and the microelements such as iron zinc.The content for the sea salt microelement that different seawater extract makes a big difference,
The prior art for carrying out deep processing to such as dove meat using sea salt is also seldom.
Summary of the invention
It is an object of the invention to overcome the deficiencies of existing technologies, a kind of production method that the baked pigeon meat of Yan is dry, phase are provided
More traditional baked method of Yan, the present invention are handled by using the crab cream juice of unique formula, and not only seasoning is uniform, flavor taste
It is good, it enjoys endless aftertastes, and handled using sea salt, also saves the nutrition of pigeon meat significantly, extend the shelf-life of product
Sea salt, so that product has control blood pressure, the hypoglycemic effect of mutual kidney.
In order to realize these purposes and other advantages according to the present invention, a kind of production side of Salt roast pigeon meat cubelets is provided
Method: pigeon meat is pickled after baste impregnates, then Yong baked dose of Yan, air-dries the baked processing of , Yan, wherein include in baste
Crab cream juice, the raw material of crab cream juice include crab, soup-stock, yolk, sea salt, cortex cinnamomi, cloves, onion powder, honey, linseed oil；Salt
Raw material in baked dose comprising the baked baked powder of powder , Yan of Yan includes rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder, star aniseed powder, sweet
Grass meal, chickens' extract, smashed garlic powder, starch.
Preferably, crab cream juice includes following raw material, 25-30 parts of crab, 45-55 parts of soup-stock, 5-10 parts of yolk,
2-5 parts of sea salt, 5-10 parts of cortex cinnamomi, 5-10 parts of cloves, 5-10 parts of onion powder, 5-10 parts of honey, 5-10 parts of linseed oil.
Preferably, the specific production method of crab cream juice is that the crab of above-mentioned parts by weight is taken to cook, except shell obtain crab cream and
Crab meat takes crab meat addition that the soup-stock of above-mentioned parts by weight is taken to carry out infusion at 70-80 DEG C, and the infusion time is 10-12 hours, then to
The yolk for taking above-mentioned parts by weight, sea salt, cortex cinnamomi, cloves and onion powder is wherein added, stirs evenly, in 90-100 DEG C of condition
Under, continue infusion 3 hours, filtering only takes filtrate；Crab cream is added in filtrate and honey stirs evenly, heating carries out receiving juice processing,
Stop when the volume for receiving juice is original volume half, obtains crab cream juice；
Wherein, the production method of soup-stock are as follows: 800 parts of chicken bones are cleaned, are picked up with filtering in hot boiling water five minutes；It will
100000 parts of water are boiled to boil rolling, adds chicken bone slow fire burning, and decontamination foam, lid pot cover boils 1.5 hours；50 parts of chive of addition,
10 parts of ginger splices, 5 parts of garlic, 50 parts of carrot, 50 parts of white radishes, 20 parts of onion, 5 parts of pepper corn, 100 parts of white wine, 10 parts of chicken powder,
Sugared 20 parts, 10 parts of salt, then boil 30 minutes, filtering obtains soup-stock.
The specific production method of the preferably baked powder of , Yan is 30-50 parts of rhizoma polygonati powder, the RADIX POLYGONI MULTIFLORI PREPARATA powder taken in parts by weight
25-30 parts, 100-150 parts of curcuma powder, 20-35 parts of sea salt, 10-20 parts of pepper powder, 10-20 parts of star aniseed powder, licorice powder 10-20
Part, 3-5 parts of chickens' extract, 3-5 parts of smashed garlic powder, 5-10 parts of starch, are uniformly mixing to obtain.
Preferably, the specific operation method is as follows:
S1, it takes 21-28 days squabs to carry out slaughter, dials skin, decaptitating removes internal organ, bones, and wash clean, remaining pigeon meat is cut
Squarely meat cubelets, drain away the water；
S2, with jar-sealed wine and crab cream juice according to weight part ratio it is that 2-3:1 is mixed, is stirred into baste, then by squab
Meat cubelets submerge baste and impregnate 30-50 minutes, pull squab meat cubelets out；
S3, ginger splices is taken Yu Yan baked powder 1-2:5 by weight, ginger splices is squeezed into ginger juice, ginger juice, the body of water is diluted with water
Product is 5-10 times of ginger juice, uniformly obtains baked dose of salt with the baked powder tune of salt, then mix thoroughly with squab meat cubelets, is pickled 2-3 hours；
S4, the squab meat cubelets of marinated mistake are placed in cold wind air-dry machine, are air-dried 1-3 hours；
S5, tinfoil is completed surface one layer of oil of brush, is put into air-dried squab meat cubelets, wraps spare；
S6,100-150 DEG C of frying crude salt grains are preheated for 20-30 minutes, and casserole is taken to be put into the preheated crude salt grain of half,
The squab meat cubelets wrapped with tinfoil are placed into, remaining crude salt grain is all poured into casserole, crude salt grain, which is completely covered, wraps cream
The dry tinfoil packet of pigeon meat, casserole capping is put on fire, 20-30 minute baked, then wrapping up the tinfoil packet turn-over of squab meat cubelets again
Baked 20-30 minutes of Yan Zhong of embedment can close fire；
S7, break salt crust into pieces, open tinfoil, take out squab meat cubelets and be placed in curer, 75 DEG C bakings 30-50 minutes, pack,
Vacuum packaging, sterilization.
Preferably, jar-sealed wine degree used in S2 is 15-20 degree.
Preferably, the oil brushed in S5 is one of linseed oil, peanut oil, Zanthoxylum essential oil, sesame oil, olive oil.
Preferably, it after pigeon meat immersion is pulled out in S2, then heats 30-50 minutes in the micro-wave oven of 700W.
Preferably, it needs to handle by ultraviolet radiation for sterilizing and disinfecting before S2, selects wavelength for 254nm, light intensity is
5000mw/cm2Ultraviolet light under irradiate 1h, carry out disinfection processing.
The present invention is include at least the following beneficial effects: being handled using the crab cream juice of unique formula, obtained product tune
Taste is uniform, and flavor taste is good, enjoys endless aftertastes；It is handled using sea salt, saves the nutrition of pigeon meat significantly, extend product
Shelf-life so that product has control blood pressure, the hypoglycemic effect of shield kidney；It is upper easy to operate in technique production, need equipment
There is good commercial promise less.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<embodiment 1>:
Crab cream juice, the production method of crab cream juice are made first are as follows:
Take 25 parts of crab, 45 parts of soup-stock, 5 parts of yolk, 2 parts of sea salt, 5 parts of cortex cinnamomi, 5 parts of the cloves, onion powder 5 of parts by weight meter
Part, 5 parts of honey, 5 parts of linseed oil, wherein crab cooks, and except shell obtains crab cream and crab meat, crab meat addition is taken to take above-mentioned weight
The soup-stock of part carries out infusion at 70 DEG C, and the infusion time is 10 hours, then the yolk of above-mentioned parts by weight is added thereto, sea salt,
Cortex cinnamomi, cloves and onion powder, stir evenly, and under conditions of 90 DEG C, continue infusion 3 hours, and filtering only takes filtrate；In filtrate
Crab cream is added and honey stirs evenly, heating carries out receiving juice processing, stops when the volume for receiving juice is original volume half, obtains crab
Yellow juice.
The production method of the baked powder of Yan are as follows:
Take 20 parts of 100 parts of 25 parts of 30 parts of rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder 10 in parts by weight
Part, 10 parts of star aniseed powder, 10 parts of licorice powder, 3 parts of chickens' extract, 3 parts of smashed garlic powder, 5 parts of starch, are uniformly mixing to obtain.
The specific production operation of Salt roast pigeon meat is as follows:
S1, it takes 21-28 days squabs to carry out slaughter, dials skin, decaptitating removes internal organ, bones, and wash clean, remaining pigeon meat is cut
Squarely meat cubelets, drain away the water；
S2, with 15 degree of jar-sealed wines and crab cream juice according to weight part ratio it is that 2:1 is mixed, is stirred into baste, then will be newborn
Pigeon meat fourth is submerged baste and is impregnated 30 minutes, pulls squab meat cubelets out；
S3, ginger splices is taken Yu Yan baked powder 1:5 by weight, ginger splices is squeezed into ginger juice, ginger juice, the volume of water is diluted with water
It is 5 times of ginger juice, uniformly obtains baked dose of salt with the baked powder tune of salt, then mix thoroughly with squab meat cubelets, pickles 2 hours；
S4, the squab meat cubelets of marinated mistake are placed in cold wind air-dry machine, are air-dried 1 hour；
S5, tinfoil is completed surface one layer of linseed oil of brush, is put into air-dried squab meat cubelets, wraps spare；
S6,100 DEG C of frying crude salt grains are preheated for 20 minutes, are taken casserole to be put into the preheated crude salt grain of half, are placed into
The squab meat cubelets wrapped with tinfoil all pour into remaining crude salt grain in casserole, and crude salt grain, which is completely covered, wraps squab jerky
Tinfoil packet, casserole capping be put on fire, baked 20 minutes, then package squab meat cubelets tinfoil packet turn-over be embedded to again it is baked in salt
Fire can be closed within 20 minutes；
S7, it breaks salt crust into pieces, opens tinfoil, take out squab meat cubelets and be placed in curer, baked 30 minutes at 75 DEG C, pack, very
Empty package, sterilization.
<embodiment 2>:
Crab cream juice, the production method of crab cream juice are made first are as follows:
Take 30 parts of crab, 55 parts of soup-stock, 10 parts of yolk, 5 parts of sea salt, 10 parts of cortex cinnamomi, 10 parts of the cloves, onion of parts by weight meter
10 parts of powder, 10 parts of honey, 10 parts of linseed oil, wherein crab cooks, and except shell obtains crab cream and crab meat, crab meat addition is taken to take
The soup-stock for stating parts by weight carries out infusion at 80 DEG C, and the infusion time is 12 hours, then the yolk of above-mentioned parts by weight is added thereto,
Sea salt, cortex cinnamomi, cloves and onion powder, stir evenly, and under conditions of 100 DEG C, continue infusion 3 hours, and filtering only takes filtrate；
Crab cream is added in filtrate and honey stirs evenly, heating carries out receiving juice processing, stops when the volume for receiving juice is original volume half,
Obtain crab cream juice.
The production method of the baked powder of Yan are as follows:
Take 35 parts of 150 parts of 30 parts of 50 parts of rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder 20 in parts by weight
Part, 20 parts of star aniseed powder, 20 parts of licorice powder, 5 parts of chickens' extract, 5 parts of smashed garlic powder, 10 parts of starch, are uniformly mixing to obtain.
The specific production operation of Salt roast pigeon meat is as follows:
S1, it takes 21-28 days squabs to carry out slaughter, dials skin, decaptitating removes internal organ, bones, and wash clean, remaining pigeon meat is cut
Squarely meat cubelets, drain away the water；
S2, with 20 degree of jar-sealed wines and crab cream juice according to weight part ratio it is that 3:1 is mixed, is stirred into baste, then will be newborn
Pigeon meat fourth is submerged baste and is impregnated 50 minutes, pulls squab meat cubelets out；
S3, ginger splices is taken Yu Yan baked powder 2:5 by weight, ginger splices is squeezed into ginger juice, ginger juice, the volume of water is diluted with water
It is 10 times of ginger juice, uniformly obtains baked dose of salt with the baked powder tune of salt, then mix thoroughly with squab meat cubelets, pickles 3 hours；
S4, the squab meat cubelets of marinated mistake are placed in cold wind air-dry machine, are air-dried 3 hours；
S5, tinfoil is completed surface one layer of peanut oil of brush, is put into air-dried squab meat cubelets, wraps spare；
S6,150 DEG C of frying crude salt grains are preheated for 30 minutes, are taken casserole to be put into the preheated crude salt grain of half, are placed into
The squab meat cubelets wrapped with tinfoil all pour into remaining crude salt grain in casserole, and crude salt grain, which is completely covered, wraps squab jerky
Tinfoil packet, casserole capping be put on fire, baked 30 minutes, then package squab meat cubelets tinfoil packet turn-over be embedded to again it is baked in salt
Fire can be closed within 20-30 minutes；
S7, it breaks salt crust into pieces, opens tinfoil, take out squab meat cubelets and be placed in curer, baked 50 minutes at 75 DEG C, pack, very
Empty package, sterilization.
<embodiment 3>:
Crab cream juice, the production method of crab cream juice are made first are as follows:
Take 27 parts of crab, 50 parts of soup-stock, 7 parts of yolk, 4 parts of sea salt, 7 parts of cortex cinnamomi, 7 parts of the cloves, onion powder 8 of parts by weight meter
Part, 8 parts of honey, 8 parts of linseed oil, wherein crab cooks, and except shell obtains crab cream and crab meat, crab meat addition is taken to take above-mentioned weight
The soup-stock of part carries out infusion at 76 DEG C, and the infusion time is 11 hours, then the yolk of above-mentioned parts by weight is added thereto, sea salt,
Cortex cinnamomi, cloves and onion powder, stir evenly, and under conditions of 96 DEG C, continue infusion 3 hours, and filtering only takes filtrate；In filtrate
Crab cream is added and honey stirs evenly, heating carries out receiving juice processing, stops when the volume for receiving juice is original volume half, obtains crab
Yellow juice.
The production method of the baked powder of Yan are as follows:
Take 32 parts of 130 parts of 27 parts of 46 parts of rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder 16 in parts by weight
Part, 16 parts of star aniseed powder, 14 parts of licorice powder, 4 parts of chickens' extract, 4 parts of smashed garlic powder, 7 parts of starch, are uniformly mixing to obtain.
The specific production operation of Salt roast pigeon meat is as follows:
S1, it takes 21-28 days squabs to carry out slaughter, dials skin, decaptitating removes internal organ, bones, and wash clean, remaining pigeon meat is cut
Squarely meat cubelets, drain away the water；
S2, with 17 degree of jar-sealed wines and crab cream juice according to weight part ratio it is that 2.5:1 is mixed, is stirred into baste, then will
Squab meat cubelets submerge baste and impregnate 40 minutes, pull squab meat cubelets out；
S3, ginger splices is taken Yu Yan baked powder 1.5:5 by weight, ginger splices is squeezed into ginger juice, ginger juice, the body of water is diluted with water
Product is 8 times of ginger juice, uniformly obtains baked dose of salt with the baked powder tune of salt, then mix thoroughly with squab meat cubelets, is pickled 2.5 hours；
S4, the squab meat cubelets of marinated mistake are placed in cold wind air-dry machine, are air-dried 2 hours；
S5, tinfoil is completed surface one layer of Zanthoxylum essential oil of brush, is put into air-dried squab meat cubelets, wraps spare；
S6,120 DEG C of frying crude salt grains are preheated for 25 minutes, are taken casserole to be put into the preheated crude salt grain of half, are placed into
The squab meat cubelets wrapped with tinfoil all pour into remaining crude salt grain in casserole, and crude salt grain, which is completely covered, wraps squab jerky
Tinfoil packet, casserole capping be put on fire, baked 25 minutes, then package squab meat cubelets tinfoil packet turn-over be embedded to again it is baked in salt
Fire can be closed within 25 minutes；
S7, it breaks salt crust into pieces, opens tinfoil, take out squab meat cubelets and be placed in curer, baked 37 minutes at 75 DEG C, pack, very
Empty package, sterilization.
<embodiment 4>:
Crab cream juice, the production method of crab cream juice are made first are as follows:
Take 28 parts of crab, 51 parts of soup-stock, 6 parts of yolk, 3 parts of sea salt, 6 parts of cortex cinnamomi, 7 parts of the cloves, onion powder 7 of parts by weight meter
Part, 7 parts of honey, 9 parts of linseed oil, wherein crab cooks, and except shell obtains crab cream and crab meat, crab meat addition is taken to take above-mentioned weight
The soup-stock of part carries out infusion at 77 DEG C, and the infusion time is 12 hours, then the yolk of above-mentioned parts by weight is added thereto, sea salt,
Cortex cinnamomi, cloves and onion powder, stir evenly, and under conditions of 97 DEG C, continue infusion 3 hours, and filtering only takes filtrate；In filtrate
Crab cream is added and honey stirs evenly, heating carries out receiving juice processing, stops when the volume for receiving juice is original volume half, obtains crab
Yellow juice.
The production method of the baked powder of Yan are as follows:
Take 33 parts of 131 parts of 28 parts of 45 parts of rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder 15 in parts by weight
Part, 16 parts of star aniseed powder, 14 parts of licorice powder, 4 parts of chickens' extract, 4 parts of smashed garlic powder, 7 parts of starch, are uniformly mixing to obtain.
The specific production operation of Salt roast pigeon meat is as follows:
S1, it takes 21-28 days squabs to carry out slaughter, dials skin, decaptitating removes internal organ, bones, and wash clean, remaining pigeon meat is cut
Squarely meat cubelets, drain away the water, and select wavelength for 254nm, light intensity 5000mw/cm2Ultraviolet light, irradiate 1h, carry out disinfection
Processing；
S2, with 17 degree of jar-sealed wines and crab cream juice according to weight part ratio it is that 2.5:1 is mixed, is stirred into baste, then will
Squab meat cubelets submerge baste and impregnate 40 minutes, pull squab meat cubelets out, then heat 30-50 minutes in the micro-wave oven of 700W；
S3, ginger splices is taken Yu Yan baked powder 1.5:5 by weight, ginger splices is squeezed into ginger juice, ginger juice, the body of water is diluted with water
Product is 8 times of ginger juice, uniformly obtains baked dose of salt with the baked powder tune of salt, then mix thoroughly with squab meat cubelets, is pickled 2.5 hours；
S4, the squab meat cubelets of marinated mistake are placed in cold wind air-dry machine, are air-dried 2 hours；
S5, tinfoil is completed surface one layer of olive oil of brush, is put into air-dried squab meat cubelets, wraps spare；
S6,120 DEG C of frying crude salt grains are preheated for 25 minutes, are taken casserole to be put into the preheated crude salt grain of half, are placed into
The squab meat cubelets wrapped with tinfoil all pour into remaining crude salt grain in casserole, and crude salt grain, which is completely covered, wraps squab jerky
Tinfoil packet, casserole capping be put on fire, baked 26 minutes, then package squab meat cubelets tinfoil packet turn-over be embedded to again it is baked in salt
Fire can be closed within 25 minutes；
S7, it breaks salt crust into pieces, opens tinfoil, take out squab meat cubelets and be placed in curer, baked 38 minutes at 75 DEG C, pack, very
Empty package, sterilization.
<embodiment 5>:
Crab cream juice, the production method of crab cream juice are made first are as follows:
Take 27 parts of crab, 52 parts of soup-stock, 7 parts of yolk, 4 parts of sea salt, 7 parts of cortex cinnamomi, 7 parts of the cloves, onion powder 8 of parts by weight meter
Part, 8 parts of honey, 8 parts of linseed oil, wherein crab cooks, and except shell obtains crab cream and crab meat, crab meat addition is taken to take above-mentioned weight
The soup-stock of part carries out infusion at 78 DEG C, and the infusion time is 11 hours, then the yolk of above-mentioned parts by weight is added thereto, sea salt,
Cortex cinnamomi, cloves and onion powder, stir evenly, and under conditions of 96 DEG C, continue infusion 3 hours, and filtering only takes filtrate；In filtrate
Crab cream is added and honey stirs evenly, heating carries out receiving juice processing, stops when the volume for receiving juice is original volume half, obtains crab
Yellow juice.
Wherein, the production method of soup-stock are as follows: 800 parts of chicken bones are cleaned, especially the internal organ between skeleton is sticked and to remove,
It is picked up with filtering in hot boiling water five minutes；It is boiled to boil rolling plus chicken bone slow fire burning, decontamination foam, lid pot cover by 100000 parts of water,
It boils 1.5 hours；50 parts of chive, 10 parts of ginger splices, 5 parts of garlic, 50 parts of carrot, 50 parts of white radishes, 20 parts of onion, pepper corn is added
5 parts, 100 parts of white wine, 10 parts of chicken powder, 20 parts of sugar, 10 parts of salt, boil again 30 minutes, filtering obtains soup-stock.
The production method of the baked powder of Yan are as follows:
Take 31 parts of 132 parts of 28 parts of 48 parts of rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder 14 in parts by weight
Part, 15 parts of star aniseed powder, 15 parts of licorice powder, 3 parts of chickens' extract, 5 parts of smashed garlic powder, 8 parts of starch, are uniformly mixing to obtain.
The specific production operation of Salt roast pigeon meat is as follows:
S1, it takes 21-28 days squabs to carry out slaughter, dials skin, decaptitating removes internal organ, bones, and wash clean, remaining pigeon meat is cut
Squarely meat cubelets, drain away the water, and select wavelength for 254nm, light intensity 5000mw/cm2Ultraviolet light, irradiate 1h, carry out disinfection
Processing；
S2, with 17 degree of jar-sealed wines and crab cream juice according to weight part ratio it is that 2.5:1 is mixed, is stirred into baste, then will
Squab meat cubelets submerge baste and impregnate 40 minutes, pull squab meat cubelets out；
S3, ginger splices is taken Yu Yan baked powder 1.5:5 by weight, ginger splices is squeezed into ginger juice, ginger juice, the body of water is diluted with water
Product is 8 times of ginger juice, uniformly obtains baked dose of salt with the baked powder tune of salt, then mix thoroughly with squab meat cubelets, is pickled 2.5 hours；
S4, the squab meat cubelets of marinated mistake are placed in cold wind air-dry machine, are air-dried 2 hours；
S5, tinfoil is completed surface one layer of sesame oil of brush, is put into air-dried squab meat cubelets, wraps spare；
S6,120 DEG C of frying crude salt grains are preheated for 25 minutes, are taken casserole to be put into the preheated crude salt grain of half, are placed into
The squab meat cubelets wrapped with tinfoil all pour into remaining crude salt grain in casserole, and crude salt grain, which is completely covered, wraps squab jerky
Tinfoil packet, casserole capping be put on fire, baked 25 minutes, then package squab meat cubelets tinfoil packet turn-over be embedded to again it is baked in salt
Fire can be closed within 25 minutes；
S7, it breaks salt crust into pieces, opens tinfoil, take out squab meat cubelets and be placed in curer, baked 37 minutes at 75 DEG C, pack, very
Empty package, sterilization.
<comparative example 1>:
Production method is substantially the same as embodiment 4, wherein is a difference in that and changes sea salt into common refined iodic salt.
<comparative example 2>:
Production method is substantially the same as embodiment 4, wherein is a difference in that and changes crab cream juice into commercially available river pot No. one crab cream paste.
<comparative example 3>:
Production method is substantially the same as embodiment 3, wherein is a difference in that and changes sea salt into common refined iodic salt, and by crab cream
Juice changes No. one crab cream paste of commercially available river pot into.
< Salt roast pigeon meat cubelets evaluation experimental >:
Dui Salt roast pigeon meat carry out sensory evaluation test, choose 100 18-60 years old people and evaluate, and with shape,
5 color, meat, taste, fragrance indexs score, be satisfied in the main, be satisfied with, very it is satisfied respectively count 1 point, 2 points, 3 points, no
Satisfied 0 point of meter, the results are shown in Table 1:
Table 1
Blood pressure lowering blood sugar test
Selection 6 suffer from hypertension, and the patient of hyperglycemia is tested, and implement wherein 5 patients eat weekly the present invention
The product 500g of example 4；1 patient eats weekly the product 500g of reference examples 3.After 1 year, for the high blood of hypertension of 6 patients
The sugared state of an illness is paid a return visit.There is the hypertension of 4 patients in 5 patients of the product of the edible embodiment of the present invention 4, hyperglycemia obtains
Control, and decrease, the hypertension of 1 patient, hyperglycemia is under control；The patient of the product of edible reference examples 3
The state of an illness does not improve.
The test of shelf-life length
The shelf-life durations of Dui Salt roast pigeon meat cubelets are detected, and the microorganism of different storage time point is mainly detected
Content is respectively 0-10 degrees Celsius of storage 30 days, 150 days, 300 days in environment, is specifically shown in Table 2 according to GB/T23969-2009.
Table 2
As shown in Table 1, the shape of embodiment 1-5 production Salt roast pigeon meat cubelets, color, meat, taste, fragrance compare
It scores than 1-3 high, illustrates that Salt roast pigeon meat is popular, meet the taste demand of consumer；
Embodiment 1-5, it is found that after being impregnated using crab cream juice of the invention, it is baked to obtain Yan compared with comparative example 2 and 3
The fresher perfume of squab meat cubelets taste is palatable, and meat color is more golden yellow, it appears that more has appetite.
By table 2 it is found that embodiment 1-5 is compared with comparative example 1 and 3, the shelf life of products handled using sea salt is bright
It is aobvious to be longer than using common refined iodic salt.It can be seen that by blood pressure lowering blood sugar test compared to comparative example 3, the production of embodiment 4
Product have good effect in terms of controlling blood pressure and blood sugar.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (9)
1. the production method of Salt roast pigeon meat cubelets, which is characterized in that pigeon meat carries out after baste impregnates, then Yong baked dose of Yan
It is marinated, air-dry the baked processing of , Yan, wherein include crab cream juice in baste, the raw material of crab cream juice includes crab, soup-stock, yolk, sea
Salt, cortex cinnamomi, cloves, onion powder, honey, linseed oil；In baked dose of Yan comprising the baked baked powder of powder , Yan of Yan raw material include rhizoma polygonati powder,
RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt, pepper powder, star aniseed powder, licorice powder, chickens' extract, smashed garlic powder, starch.
2. the production method of Salt roast pigeon meat cubelets according to claim 1, which is characterized in that crab cream juice includes following weight
Part raw material: 25-30 parts of crab, 45-55 parts of soup-stock, 5-10 parts of yolk, 2-5 parts of sea salt, 5-10 parts of cortex cinnamomi, 5-10 parts of cloves,
5-10 parts of onion powder, 5-10 parts of honey, 5-10 parts of linseed oil.
3. the production method of Salt roast pigeon meat cubelets according to claim 2, which is characterized in that the specific production side of crab cream juice
Method are as follows: take the crab of above-mentioned parts by weight to cook, except shell obtains crab cream and crab meat, take crab meat addition that the soup-stock of above-mentioned parts by weight is taken to exist
Infusion is carried out at 70-80 DEG C, the infusion time is 10-12 hours, then the yolk of above-mentioned parts by weight is added thereto, sea salt, cortex cinnamomi,
Cloves and onion powder, stir evenly, and under conditions of 90-100 DEG C, continue infusion 3 hours, and filtering only takes filtrate；Add in filtrate
Enter crab cream and honey stirs evenly, heating carries out receiving juice processing, stops when the volume for receiving juice is original volume half, obtains crab cream
Juice.
4. the production method of Salt roast pigeon meat cubelets according to claim 1, which is characterized in that the specific production side of the baked powder of Yan
Method are as follows: take 20-35 parts of 100-150 parts of 25-30 parts of 30-50 parts of rhizoma polygonati powder, RADIX POLYGONI MULTIFLORI PREPARATA powder, curcuma powder, sea salt in parts by weight,
10-20 parts of pepper powder, 10-20 parts of star aniseed powder, 10-20 parts of licorice powder, 3-5 parts of chickens' extract, 3-5 parts of smashed garlic powder, 5-10 parts of starch, are stirred
It mixes and uniformly obtains.
5. the production method of Salt roast pigeon meat cubelets according to claim 1, which is characterized in that the specific operation method is as follows:
S1, it takes 21-28 days squabs to carry out slaughter, dials skin, decaptitating removes internal organ, bones, wash clean, the remaining pigeon meat side of being cut into
Shape meat cubelets, drain away the water；
S2, with jar-sealed wine and crab cream juice according to weight part ratio it is that 2-3:1 is mixed, is stirred into baste, then by squab meat cubelets
It submerges baste to impregnate 30-50 minutes, pulls squab meat cubelets out；
S3, ginger splices is taken Yu Yan baked powder 1-2:5 by weight, ginger splices is squeezed into ginger juice, ginger juice is diluted with water, the volume of water is
5-10 times of ginger juice uniformly obtains baked dose of salt with the baked powder tune of salt, then mixes thoroughly with squab meat cubelets, pickles 2-3 hours；
S4, the squab meat cubelets of marinated mistake are placed in cold wind air-dry machine, are air-dried 1-3 hours；
S5, tinfoil is completed surface one layer of oil of brush, is put into air-dried squab meat cubelets, wraps spare；
S6,100-150 DEG C of frying crude salt grains are preheated for 20-30 minutes, take casserole to be put into the preheated crude salt grain of half, then put
Enter the squab meat cubelets wrapped with tinfoil, remaining crude salt grain is all poured into casserole, crude salt grain, which is completely covered, wraps pigeon meat
Dry tinfoil packet, casserole capping is put on fire, 20-30 minutes baked, then the tinfoil packet turn-over of package squab meat cubelets is embedded to again
Baked 20-30 minutes of Yan Zhong can close fire；
S7, break salt crust into pieces, open tinfoil, take out squab meat cubelets and be placed in curer, 75 DEG C bakings 30-50 minutes, pack, vacuum
Packaging, sterilization.
6. the production method of Salt roast pigeon meat cubelets according to claim 5, which is characterized in that jar-sealed wine degree used in S2
Number is 15-20 degree.
7. the production method of Salt roast pigeon meat cubelets according to claim 5, which is characterized in that the oil brushed in S5 is linseed
One of oil, peanut oil, Zanthoxylum essential oil, sesame oil, olive oil.
8. the production method of Salt roast pigeon meat cubelets according to claim 5, which is characterized in that pigeon meat immersion is pulled out in S2
Afterwards, then in the micro-wave oven of 700W it heats 30-50 minutes.
9. the production method of Salt roast pigeon meat cubelets according to claim 5, which is characterized in that need before S2 by ultraviolet
The processing of line sterilizing, selects wavelength for 254nm, light intensity 5000mw/cm2Ultraviolet light under irradiate 1h, carry out disinfection processing.
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