CN109123452A - The preparation method of spiced squab neck - Google Patents
The preparation method of spiced squab neck Download PDFInfo
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- CN109123452A CN109123452A CN201810918209.4A CN201810918209A CN109123452A CN 109123452 A CN109123452 A CN 109123452A CN 201810918209 A CN201810918209 A CN 201810918209A CN 109123452 A CN109123452 A CN 109123452A
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- squab neck
- parts
- squab
- preparation
- neck block
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- 238000002360 preparation method Methods 0.000 title claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 241000196324 Embryophyta Species 0.000 claims abstract description 29
- 239000003205 fragrance Substances 0.000 claims abstract description 26
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 21
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 21
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 21
- 229940010454 licorice Drugs 0.000 claims abstract description 21
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 21
- -1 compound amino acid Chemical class 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000008399 tap water Substances 0.000 claims description 39
- 235000020679 tap water Nutrition 0.000 claims description 39
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 38
- 239000002994 raw material Substances 0.000 claims description 27
- NDTYTMIUWGWIMO-UHFFFAOYSA-N perillyl alcohol Chemical compound CC(=C)C1CCC(CO)=CC1 NDTYTMIUWGWIMO-UHFFFAOYSA-N 0.000 claims description 24
- 241000202807 Glycyrrhiza Species 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 229910052742 iron Inorganic materials 0.000 claims description 19
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 12
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 10
- 240000001341 Reynoutria japonica Species 0.000 claims description 10
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229940082787 spirulina Drugs 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000006210 lotion Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 244000124853 Perilla frutescens Species 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 150000002632 lipids Chemical class 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 230000001151 other effect Effects 0.000 abstract description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 10
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 10
- 241000510672 Cuminum Species 0.000 description 8
- 241000272201 Columbiformes Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 241000235342 Saccharomycetes Species 0.000 description 4
- 238000010304 firing Methods 0.000 description 4
- 229920002567 Chondroitin Polymers 0.000 description 3
- 241000700159 Rattus Species 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 108010023302 HDL Cholesterol Proteins 0.000 description 2
- 241000229722 Perilla <angiosperm> Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 201000004384 Alopecia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000287826 Gallus Species 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 208000024963 hair loss Diseases 0.000 description 1
- 230000003676 hair loss Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention provides a kind of preparation method of spiced squab neck, comprising the following steps: 1) defeathering, water, which is cleaned, obtains squab neck block；2) squab neck block is pickled using plant ash filtrate and salt；3) be boiled by fire squab neck block, pulls squab neck block out, carries out second of moderate heat and simmers, picks up cold cut；4) compound amino acid is added into licorice, is stirred evenly, squab neck block and TG enzyme are added, 2~3h is kept the temperature at 35~40 DEG C, and taking-up is filtered dry, and obtains presetting squab neck block；5) malt syrup of 100~150 parts by weight is preheated to 70~75 DEG C, then the presetting squab neck block of preparation is put into, it is sufficiently stirred, the surface of presetting squab neck block is set to wrap up in uniform malt syrup, the mixture formed with brown sugar and fragrance afterwards is picked up to be uniformly mixed, being baked to moisture under conditions of 110~120 DEG C in an oven is 15%~30%, obtains the spiced squab neck.Spices squab neck prepared by the present invention has lovely luster, and mouthfeel is suitable for soft or hard appropriateness and reducing blood lipid and other effects.
Description
Technical field
The invention belongs to food processing technology fields.It is more particularly related to a kind of preparation of spices squab neck
Method.
Background technique
Pigeon meat also known as white phoenix, meat U.S. is full of nutrition, and it is raw material system that famous White Phoenix Bolus of Black-bone Chicken, which is exactly with Gallus domesticlus brisson and Bai Feng,
At.The minerals such as calcium, iron, copper contained by it and vitamin A B the content all than chicken, fish, beef or mutton such as E it is high.Contain in pigeon meat
There is pantothenic acid abundant, prevents hair loss, white hair and prematurely senile etc. has good curative effect.The edible way of pigeon meat is mainly now
Based on restaurant is cooked, for squab neck often due to bone is more, meat is less, does not beg for consumer and likes, and consumer is often by it
Food is abandoned, the waste of resource is caused.Therefore, squab neck is subjected to deep processing, it is consumer that the food that consumer likes, which is made,
Hoped.
Summary of the invention
It is excellent it is an object of the invention to solve at least the above problems and/or defect, and provide at least to will be described later
Point.
It is a still further object of the present invention to provide a kind of preparation methods of spiced squab neck, can make the color of squab neck
Pool is bright-coloured, and mouthfeel is suitable for and soft or hard appropriateness.
In order to realize these purposes and other advantages according to the present invention, a kind of preparation side of spiced squab neck is provided
Method comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2~3 sections after tap water is clean, obtains squab neck
Block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to 35~50:5 of mass ratio~8:1, in 0 DEG C~5 DEG C rings
It is pickled 15~20 hours under border；
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30~40min, picks up cold cut；
4) 30~40 parts by weight of compound amino acid are added into the licorice of 70~80 parts by weight, are stirred evenly, are obtained
Raw material A is obtained, 50~60 parts by weight of squab neck block and 5~10 parts by weight of TG enzyme of step 3) preparation are added into the raw material A,
2~3h is kept the temperature at 35~40 DEG C, taking-up is filtered dry, and obtains presetting squab neck block；
5) malt syrup of 100~150 parts by weight is preheated to 70~75 DEG C, then puts into the described pre- of step 4) preparation
Squab neck block is adjusted, is sufficiently stirred, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, rear and brown sugar is picked up and fragrance forms
Mixture be uniformly mixed, be baked under conditions of 110~120 DEG C in an oven moisture be 15%~30%, obtain institute
State spiced squab neck.
Preferably, the fragrance includes raw material components below: illiciumverum, Chinese prickly ash, rhizoma zingiberis, fructus lycii, cortex cinnamomi, Radix Glycyrrhizae, big
Perfume, rhizoma polygonati, the fleece-flower root, cumin and chickens' extract.
Preferably, the fragrance includes the raw material of following parts by weight: octagonal 6~9 parts, 4~8 parts of Chinese prickly ash, rhizoma zingiberis 6~8
Part, 5~7 parts of fructus lycii, 3~5 parts of cortex cinnamomi, 2~4 parts of Radix Glycyrrhizae, big fragrant 3~5 parts, 2~3 parts of rhizoma polygonati, 2~3 parts of the fleece-flower root, cumin 1
~2 parts and 1~2 part of chickens' extract.
Preferably, the plant ash filtrate is plant ash made of fluffy faggot is fired, and is dissolved in tap water, obtains after filtering.
Preferably, the water of 400~500 parts by weight is added into 50~60 parts by weight Radix Glycyrrhizaes, 30~40min of boiling is obtained
Obtain the licorice.
Preferably, the mass ratio of brown sugar and fragrance is 1:6~8.
Preferably, the compound amino acid the preparation method comprises the following steps: the spirulina of 100~120 parts by weight is added to 200
In the tap water of~300 parts by weight, with the revolving speed of 8000~9000r/min in homogeneous instrument, under the pressure of 8~10Mpa into
Then mixture after homogeneous is heated to 70 DEG C~80 DEG C by row 4~5min of homogenization, keep the temperature 6~8min, then rapidly cold
But the saccharomycete for being inoculated with 4~8 parts by weight to 35 DEG C~40 DEG C ferments, and fermentation temperature is 35 DEG C~40 DEG C, and fermentation 20~
For 24 hours, the lactic acid bacteria for adding 10~15 parts by weight continues to ferment, and fermentation temperature is 43 DEG C~46 DEG C, when pH value is 4.2~4.4
Stop fermentation, the fermentation lotion is obtained, with the revolving speed of 8000~9000r/min in homogeneous instrument, in the pressure of 8~10Mpa
2~3 homogenizations of lower progress, each 4~5min of homogenization, centrifugation, acquisition supernatant, addition albumen enzyme effect 30~
50min keeps the temperature 8~10min under conditions of 70~80 DEG C, obtains the compound amino acid.Spirulina protein passes through saccharomycete
With can effectively remove fishy smell after the fermentation of lactic acid bacteria, add spirulina amino acid solution, there is squab neck block after cooking
Light algae fragrance enhances the desire that people ingest.
Preferably, by squab neck block and plant ash filtrate, wild purple perilla alcohol extracting thing, salt according to mass ratio 35~
50:5~8::10~12:3~5 are mixed thoroughly, are pickled 15~20 hours under 0 DEG C~5 DEG C environment.
Preferably, wild purple perilla alcohol extracting thing the preparation method comprises the following steps: being added into the wild purple perilla of 50~60 parts by weight
500~600 parts by weight of rice wine that alcoholic strength is 50 degree or more, impregnate 30 days or more, obtain the wild purple perilla alcohol extracting thing.
The present invention is include at least the following beneficial effects: chondroitin rich in the bone of squab, can with it is soft in pilose antler
Ossein phase daughter-in-law's beauty, often edible, having improves Skin Cell vigor, enhances skin elasticity, improves blood circulation, reduces in blood
Blood lipid and other effects, squab neck is pickled using plant ash filtrate and salt, squab bone can be softened, make chondroitin more
It is easy to be absorbed by the body, also makes the meat on squab neck more fresh and tender；By adding licorice and compound amino acid,
The effective mouthfeel for improving pigeon meat, enriches the nutritional ingredient of pigeon meat；By adding the malt syrup and compound amino acid,
Flavor when Maillard reaction is enhanced, makes squab neck block aromatic flavour, and make its color that tempting dark brown yellow be presented；Pass through
The fragrance is added, the fishy smell of pigeon meat can be effectively removed, increases the fresh fragrance of squab neck block；Succus liquiritiae has Appetizing spleen-tonifying,
Promote appetite, can saliva stimulating, gastric juice and digestive juice secretion, increase intestines peristalsis, avoid the digestion occurred after edible pigeon meat
Bad or excessive internal heat etc..
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 is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
Embodiment 1
A kind of preparation method of spices squab neck comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 50:8:1, it is small that 15 is pickled under 0 DEG C of environment
When；
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30min, picks up cold cut；
4) compound amino acid 40g is added into the licorice of 70g, is stirred evenly, raw material A is obtained, toward the raw material A
Squab neck block 60g and TG the enzyme 5g of middle addition step 3) preparation, keeps the temperature 2h, taking-up is filtered dry, and obtains presetting squab neck at 35 DEG C
Block；
5) malt syrup of 100g is preheated to 70 DEG C, then puts into the presetting squab neck block of step 4) preparation, fills
Divide stirring, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, it is mixed to pick up the mixture formed afterwards with brown sugar and fragrance
It closes uniformly, being baked to moisture under conditions of 110 DEG C in an oven is 15%%, obtains the spiced squab neck.
Embodiment 2
A kind of preparation method of spices squab neck comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 50:8:1, it is small that 15 is pickled under 0 DEG C of environment
When；
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30min, picks up cold cut；
4) compound amino acid 40g is added into the licorice of 70g, is stirred evenly, raw material A is obtained, toward the raw material A
Squab neck block 60g and TG the enzyme 5g of middle addition step 3) preparation, keeps the temperature 2h, taking-up is filtered dry, and obtains presetting squab neck at 35 DEG C
Block；
5) malt syrup of 100g is preheated to 70 DEG C, then puts into the presetting squab neck block of step 4) preparation, fills
Divide stirring, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, it is mixed to pick up the mixture formed afterwards with brown sugar and fragrance
It closes uniformly, being baked to moisture under conditions of 110 DEG C in an oven is 15%%, obtains the spiced squab neck；Wherein, described
Fragrance includes the raw material of following quality: octagonal 6g, Chinese prickly ash 4g, rhizoma zingiberis 6g, fructus lycii 5g, cortex cinnamomi 3g, Radix Glycyrrhizae 2g, big perfume 5g, rhizoma polygonati
3g, fleece-flower root 2g, cumin 1g and chickens' extract 2g.
Embodiment 3
A kind of preparation method of spices squab neck comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 50:8:1, it is small that 15 is pickled under 0 DEG C of environment
When；Wherein, the preparation method of the plant ash is plant ash made of firing the fluffy faggot of 100g, is dissolved in 200g tap water,
It is obtained after stirring evenly filtering.
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30min, picks up cold cut；
4) compound amino acid 40g is added into the licorice of 70g, is stirred evenly, raw material A is obtained, toward the raw material A
Squab neck block 60g and TG the enzyme 5g of middle addition step 3) preparation, keeps the temperature 2h, taking-up is filtered dry, and obtains presetting squab neck at 35 DEG C
Block；
5) malt syrup of 100g is preheated to 70 DEG C, then puts into the presetting squab neck block of step 4) preparation, fills
Divide stirring, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, it is mixed to pick up the mixture formed afterwards with brown sugar and fragrance
It closes uniformly, being baked to moisture under conditions of 110 DEG C in an oven is 15%%, obtains the spiced squab neck；Wherein, described
Fragrance includes the raw material of following quality: octagonal 6g, Chinese prickly ash 4g, rhizoma zingiberis 6g, fructus lycii 5g, cortex cinnamomi 3g, Radix Glycyrrhizae 2g, big perfume 5g, rhizoma polygonati
3g, fleece-flower root 2g, cumin 1g and chickens' extract 2g.
Embodiment 4
A kind of preparation method of spices squab neck comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 50:8:1, it is small that 15 is pickled under 0 DEG C of environment
When；Wherein, the preparation method of the plant ash is plant ash made of firing the fluffy faggot of 100g, is dissolved in 200g tap water,
It is obtained after stirring evenly filtering.
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30min, picks up cold cut；
4) compound amino acid 40g is added into the licorice of 70g, is stirred evenly, raw material A is obtained, toward the raw material A
Squab neck block 60g and TG the enzyme 5g of middle addition step 3) preparation, keeps the temperature 2h, taking-up is filtered dry, and obtains presetting squab neck at 35 DEG C
Block；Wherein, the licorice the preparation method comprises the following steps: add the water of 400g into 50g Radix Glycyrrhizae, boiling 30min, described in acquisition
Licorice；
5) malt syrup of 100g is preheated to 70 DEG C, then puts into the presetting squab neck block of step 4) preparation, fills
Divide stirring, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, it is mixed to pick up the mixture formed afterwards with brown sugar and fragrance
It closes uniformly, being baked to moisture under conditions of 110 DEG C in an oven is 15%%, obtains the spiced squab neck；Wherein, described
Fragrance includes the raw material of following quality: octagonal 6g, Chinese prickly ash 4g, rhizoma zingiberis 6g, fructus lycii 5g, cortex cinnamomi 3g, Radix Glycyrrhizae 2g, big perfume 5g, rhizoma polygonati
3g, fleece-flower root 2g, cumin 1g and chickens' extract 2g.
Embodiment 5
A kind of preparation method of spices squab neck comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 50:8:1, it is small that 15 is pickled under 0 DEG C of environment
When；Wherein, the preparation method of the plant ash is plant ash made of firing the fluffy faggot of 100g, is dissolved in 200g tap water,
It is obtained after stirring evenly filtering.
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30min, picks up cold cut；
4) compound amino acid 40g is added into the licorice of 70g, is stirred evenly, raw material A is obtained, toward the raw material A
Squab neck block 60g and TG the enzyme 5g of middle addition step 3) preparation, keeps the temperature 2h, taking-up is filtered dry, and obtains presetting squab neck at 35 DEG C
Block；Wherein, the licorice the preparation method comprises the following steps: add the water of 400g into 50g Radix Glycyrrhizae, boiling 30min, described in acquisition
Licorice；
5) malt syrup of 100g is preheated to 70 DEG C, then puts into the presetting squab neck block of step 4) preparation, fills
Divide stirring, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, picks up and formed afterwards with mass ratio for the brown sugar and fragrance of 1:6
Mixture be uniformly mixed, being baked to moisture under conditions of 110 DEG C in an oven is 15%%, obtains the spiced squab
Neck；Wherein, the fragrance includes the raw material of following quality: octagonal 6g, Chinese prickly ash 4g, rhizoma zingiberis 6g, fructus lycii 5g, cortex cinnamomi 3g, Radix Glycyrrhizae 2g,
Big perfume 5g, rhizoma polygonati 3g, fleece-flower root 2g, cumin 1g and chickens' extract 2g.
Embodiment 6
A kind of preparation method of spices squab neck comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 50:8:1, it is small that 15 is pickled under 0 DEG C of environment
When；Wherein, the preparation method of the plant ash is plant ash made of firing the fluffy faggot of 100g, is dissolved in 200g tap water,
It is obtained after stirring evenly filtering.
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30min, picks up cold cut；
4) compound amino acid 40g is added into the licorice of 70g, is stirred evenly, raw material A is obtained, toward the raw material A
Squab neck block 60g and TG the enzyme 5g of middle addition step 3) preparation, keeps the temperature 2h, taking-up is filtered dry, and obtains presetting squab neck at 35 DEG C
Block；Wherein, the licorice the preparation method comprises the following steps: add the water of 400g into 50g Radix Glycyrrhizae, boiling 30min, described in acquisition
Licorice；The compound amino acid the preparation method comprises the following steps: the spirulina of 100g is added in the tap water of 200g, equal
With the revolving speed of 8000r/min in matter instrument, homogenization 4min is carried out under the pressure of 10Mpa, then by the mixture after homogeneous
70 DEG C DEG C are heated to, 8min is kept the temperature, the saccharomycete that then rapid cooling is inoculated with 4g to 35 DEG C ferments, and fermentation temperature is 35 DEG C
DEG C, ferment 20h, and the lactic acid bacteria for adding 15g continues to ferment, and fermentation temperature is 43 DEG C, stops fermentation when pH value is 4.2, obtains
The fermentation lotion carries out 3 homogenizations, every time with the revolving speed of 9000r/min in homogeneous instrument under the pressure of 10Mpa
Homogenization 5min, centrifugation obtain supernatant, add albumen enzyme effect 50min, keep the temperature 8min under conditions of 70 DEG C, obtain
The compound amino acid；
5) malt syrup of 100g is preheated to 70 DEG C, then puts into the presetting squab neck block of step 4) preparation, fills
Divide stirring, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, picks up and formed afterwards with mass ratio for the brown sugar and fragrance of 1:6
Mixture be uniformly mixed, being baked to moisture under conditions of 110 DEG C in an oven is 15%%, obtains the spiced squab
Neck；Wherein, the fragrance includes the raw material of following quality: octagonal 6g, Chinese prickly ash 4g, rhizoma zingiberis 6g, fructus lycii 5g, cortex cinnamomi 3g, Radix Glycyrrhizae 2g,
Big perfume 5g, rhizoma polygonati 3g, fleece-flower root 2g, cumin 1g and chickens' extract 2g.
Embodiment 7
A kind of preparation method of spices squab neck comprising following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed with plant ash filtrate, wild purple perilla alcohol extracting thing, salt according to mass ratio 35:5:10:3
It is even, it is pickled 15~20 hours under 0 DEG C~5 DEG C environment；Wherein, the preparation method of the plant ash is to burn the fluffy faggot of 100g
Plant ash made of system are dissolved in 200g tap water, are obtained after stirring evenly filtering；The preparation method of wild purple perilla alcohol extracting thing
Are as follows: the rice wine 500g that alcoholic strength is 50 degree or more is added into the wild purple perilla of 50~60g, impregnate 30 days or more, described in acquisition
Wild purple perilla alcohol extracting thing；
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, squab neck block is pulled out, with certainly
Water rinses the offscum on squab neck block surface well, removes the water being added for the first time in pot, and wash clean iron pan is added certainly again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30min, picks up cold cut；
4) compound amino acid 40g is added into the licorice of 70g, is stirred evenly, raw material A is obtained, toward the raw material A
Squab neck block 60g and TG the enzyme 5g of middle addition step 3) preparation, keeps the temperature 2h, taking-up is filtered dry, and obtains presetting squab neck at 35 DEG C
Block；Wherein, the licorice the preparation method comprises the following steps: add the water of 400g into 50g Radix Glycyrrhizae, boiling 30min, described in acquisition
Licorice；The compound amino acid the preparation method comprises the following steps: the spirulina of 100g is added in the tap water of 200g, equal
With the revolving speed of 8000r/min in matter instrument, homogenization 4min is carried out under the pressure of 10Mpa, then by the mixture after homogeneous
70 DEG C DEG C are heated to, 8min is kept the temperature, the saccharomycete that then rapid cooling is inoculated with 4g to 35 DEG C ferments, and fermentation temperature is 35 DEG C
DEG C, ferment 20h, and the lactic acid bacteria for adding 15g continues to ferment, and fermentation temperature is 43 DEG C, stops fermentation when pH value is 4.2, obtains
The fermentation lotion carries out 3 homogenizations, every time with the revolving speed of 9000r/min in homogeneous instrument under the pressure of 10Mpa
Homogenization 5min, centrifugation obtain supernatant, add albumen enzyme effect 50min, keep the temperature 8min under conditions of 70 DEG C, obtain
The compound amino acid；
5) malt syrup of 100g is preheated to 70 DEG C, then puts into the presetting squab neck block of step 4) preparation, fills
Divide stirring, the surface of presetting squab neck block is made to wrap up in uniform malt syrup, picks up and formed afterwards with mass ratio for the brown sugar and fragrance of 1:6
Mixture be uniformly mixed, being baked to moisture under conditions of 110 DEG C in an oven is 15%%, obtains the spiced squab
Neck；Wherein, the fragrance includes the raw material of following quality: octagonal 6g, Chinese prickly ash 4g, rhizoma zingiberis 6g, fructus lycii 5g, cortex cinnamomi 3g, Radix Glycyrrhizae 2g,
Big perfume 5g, rhizoma polygonati 3g, fleece-flower root 2g, cumin 1g and chickens' extract 2g.
Add the function that can effectively enhance chondroitin reducing blood lipid after wild purple perilla alcohol extracting thing.It is prepared using the present embodiment
Squab neck, for feeding rat 30 days, compared with using normal diet to feed, the lipids contents of rat have no significantly raised
Difference is not statistically significant.
The spicy squab neck being prepared into through this embodiment gives 50 families, and after eating, feedback opinion is all favorable comment, taste
Fairly good, and demand increases, hundred eat and do not mind, and each daily average requirement of three-person household reaches 2 jin or more, but also
Introduction has friends and family to come to want, while they reflect that the spicy squab neck of preparation can also work as small food as dish
With, taste sweetness fragrance is palatable, and it is oiliness, it is easy to consume, and feel that the state of mind is good after having eaten a period of time, sleep quality
It is good, it is emotionally stable, full of vitality, blood lipid is stablized.
Comparative example
Group 1: squab neck block is pickled without using plant ash filtrate, does not add wild purple perilla alcohol extracting thing, other modes of operation
It is identical with embodiment 7.
Group 2: squab neck block is pickled without using plant ash filtrate, other modes of operation are identical with embodiment 7.
Group 3: wild purple perilla alcohol extracting thing is not added, other modes of operation are identical with embodiment 7.
150 SD rats are chosen, weight is 180~200g, is randomly divided into 3 groups, the squab neck block of feeding preparation is continuous to feed
After supporting 30 days, feeding high lipid food is detected serum total cholesterol (TC), triglyceride (TG) and high-density lipoprotein cholesterol
(HDL-C), average value is calculated, the results are shown in Table 1.
Table 1
As can be known from Table 1, suction of the cell to fat can be effectively reduced in squab neck block prepared by frequent feeding embodiment 7
It receives, alleviates the quick raising of lipids contents, have the function of reducing blood lipid, norcholesterol.
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 applied to various suitable the field of the invention completely.It 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. a kind of preparation method of spices squab neck, which comprises the following steps:
1) fur of squab neck surfaces is rejected, squab neck is chopped into 2~3 sections after tap water is clean, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to 35~50:5 of mass ratio~8:1, under 0 DEG C~5 DEG C environment
It is 15~20 hours marinated；
3) the squab neck block in step 2) is put into addition tap water in iron pan to be boiled by fire, pulls squab neck block out, uses tap water
The offscum on squab neck block surface is rinsed well, the water being added for the first time in pot is removed, wash clean iron pan is added originally again
Tap water is boiled in water, high fire, is put into cooked squab neck block and cooking wine, moderate heat and is simmered 30~40min, picks up cold cut；
4) 30~40 parts by weight of compound amino acid are added into the licorice of 70~80 parts by weight, are stirred evenly, and are obtained former
Expect A, 50~60 parts by weight of squab neck block and 5~10 parts by weight of TG enzyme prepared by step 3) are added into the raw material A, 35~
2~3h is kept the temperature at 40 DEG C, taking-up is filtered dry, and obtains presetting squab neck block；
5) malt syrup of 100~150 parts by weight is preheated to 70~75 DEG C, then puts into the presetting cream of step 4) preparation
Dove neck block, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform malt syrup, picks up and afterwards forms with brown sugar and fragrance
Mixture is uniformly mixed, and being baked to moisture under conditions of 110~120 DEG C in an oven is 15%~30%, obtains described five
Fragrant squab neck.
2. the preparation method of spices squab neck according to claim 1, which is characterized in that the fragrance includes original below
Expect component: illiciumverum, Chinese prickly ash, rhizoma zingiberis, fructus lycii, cortex cinnamomi, Radix Glycyrrhizae, big perfume, rhizoma polygonati, the fleece-flower root, cumin and chickens' extract.
3. the preparation method of spices squab neck according to claim 2, which is characterized in that the fragrance includes following weight
Part raw material: octagonal 6~9 parts, 4~8 parts of Chinese prickly ash, 6~8 parts of rhizoma zingiberis, 5~7 parts of fructus lycii, it is 3~5 parts of cortex cinnamomi, 2~4 parts of Radix Glycyrrhizae, big
3~5 parts fragrant, 2~3 parts of rhizoma polygonati, 2~3 parts of the fleece-flower root, 1~2 part of cumin and 1~2 part of chickens' extract.
4. the preparation method of spices squab neck according to claim 1, which is characterized in that the plant ash filtrate is fluffy bavin
Plant ash made of grass is fired, are dissolved in tap water, obtain after filtering.
5. the preparation method of spices squab neck according to claim 1, which is characterized in that into 50~60 parts by weight Radix Glycyrrhizaes
The water of 400~500 parts by weight is added, 30~40min of boiling obtains the licorice.
6. the preparation method of spices squab neck according to claim 1, which is characterized in that the mass ratio of brown sugar and fragrance is
1:6~8.
7. the preparation method of spices squab neck according to claim 1, which is characterized in that the preparation of the compound amino acid
Method are as follows: the spirulina of 100~120 parts by weight is added in the tap water of 200~300 parts by weight, in homogeneous instrument with
The revolving speed of 8000~9000r/min carries out 4~5min of homogenization under the pressure of 8~10Mpa, then will be mixed after homogeneous
It closes object and is heated to 70 DEG C~80 DEG C, keep the temperature 6~8min, then rapid cooling is inoculated with the yeast of 4~8 parts by weight to 35 DEG C~40 DEG C
Bacterium is fermented, and fermentation temperature is 35 DEG C~40 DEG C, and fermentation 20~for 24 hours, the lactic acid bacteria of 10~15 parts by weight of addition continues to ferment,
Fermentation temperature be 43 DEG C~46 DEG C, when pH value be 4.2~4.4 when stop fermentation, obtain the fermentation lotion, in homogeneous instrument with
The revolving speed of 8000~9000r/min, carries out 2~3 homogenizations under the pressure of 8~10Mpa, and each homogenization 4~
5min, centrifugation obtain supernatant, add 30~50min of albumen enzyme effect, and 8~10min is kept the temperature under conditions of 70~80 DEG C,
Obtain the compound amino acid.
8. the preparation method of spices squab neck according to claim 1, which is characterized in that filter squab neck block and plant ash
Liquid, wild purple perilla alcohol extracting thing, salt are mixed thoroughly according to 35~50:5 of mass ratio~8::10~12:3~5, in 0 DEG C~5 DEG C environment
It pickles 15~20 hours down.
9. the preparation method of spices squab neck according to claim 8, which is characterized in that the system of wild purple perilla alcohol extracting thing
Preparation Method are as follows: 500~600 parts by weight of rice wine that alcoholic strength is 50 degree or more are added into the wild purple perilla of 50~60 parts by weight,
Impregnate 30 days or more, obtain the wild purple perilla alcohol extracting thing.
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| CN201810918209.4A CN109123452A (en) | 2018-08-13 | 2018-08-13 | The preparation method of spiced squab neck |
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