CN109123453A - The preparation method of spicy squab neck - Google Patents
The preparation method of spicy squab neck Download PDFInfo
- Publication number
- CN109123453A CN109123453A CN201810918219.8A CN201810918219A CN109123453A CN 109123453 A CN109123453 A CN 109123453A CN 201810918219 A CN201810918219 A CN 201810918219A CN 109123453 A CN109123453 A CN 109123453A
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- China
- Prior art keywords
- powder
- squab neck
- parts
- spicy
- squab
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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
-
- 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
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation methods of spicy squab neck, comprising the following steps: 1) prepares squab neck block；2) squab neck block is pickled using plant ash filtrate and salt, and simmered；3) hawthorn powder, licorice and compound amino acid are uniformly mixed, squab neck block and TG enzyme, take out and is filtered dry after heat preservation, obtain middle material B；4) illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii are taken, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder, garlic powder and chickens' extract are tuned into spicy ingredient, it puts it into and is placed with edible oil and carries out frying in the pot after baked wheaten cake heat, obtain blending ingredient；5) blending ingredient and chilli oil will be added in malt syrup, then preheating puts into middle material B, it is sufficiently stirred, so that the surface of presetting squab neck block is wrapped up in uniform sizing material D, then pick up and be placed in roaster, rotatable cooking under baking condition is controlled, spicy squab neck is obtained.The features such as squab neck prepared by the present invention has taste spicy, tasty and refreshing, stomach strengthening and digestion promoting.
Description
Technical field
The invention belongs to food processing technology fields.It is more particularly related to a kind of preparation of spicy squab neck
Method.
Background technique
Pigeon meat also known as white phoenix, meat U.S. is full of nutrition, and it is raw material that famous White Phoenix Bolus of Black-bone Chicken, which is exactly with Gallus domesticlus brisson and Bai Feng,
It is made.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.In pigeon meat
Pantothenic acid rich in prevents hair loss, white hair and prematurely senile etc. has good curative effect.The edible way master of present pigeon meat
If for squab neck often due to bone is more, meat is less, does not beg for consumer and likes, and consumer is often based on restaurant is cooked
Food is abandoned, the waste of resource is caused.Therefore, squab neck is subjected to deep processing, is made and integrates fragrant, peppery and crisp
Deep processed product is that consumer and pigeon raiser are 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 spicy squab neck, can make squab neck
Yellowish pink bright-coloured, bone is crisp and conducive to the chondroitin absorbed in bone.
In order to realize these purposes and other advantages according to the present invention, a kind of preparation side of spicy squab neck is provided
Method comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 2~3 sections for squab neck after being cleaned with tap water, 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, at 0 DEG C~5 DEG C
It is pickled 15~20 hours under environment, tap water and ginger splices is added in iron pan, is boiled by fire, the squab neck block after pickling is thrown
It is put into iron pan, small fire simmers 30~40min after being boiled by fire, and pulls squab neck block out；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
50~60 parts by weight of squab neck block and 5~10 parts by weight of TG enzyme for adding step 2) to prepare keep the temperature 2~3h at 35~40 DEG C, take
It is filtered dry out, obtains middle material B；
4) take illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder,
Garlic powder and chickens' extract are tuned into spicy ingredient, put it into be placed with edible oil and with burn heat after pot in carry out frying 10~
15min obtains blending ingredient；
5) the blending ingredient and 50~80 weights of 80~100 parts by weight will be added in the malt syrup of 100~150 parts by weight
The chilli oil of part is measured, slurry D is obtained, the slurry D is preheated to 70~75 DEG C, the middle material B is then put into, sufficiently stirs
It mixes, so that the surface of presetting squab neck block is wrapped up in uniform sizing material D, then pick up and be placed in roaster, adjust in roaster
Air pressure is 3~5MPa, and temperature is 30~40min of rotatable cooking under conditions of 100~120 DEG C, obtains the spicy squab neck.
Preferably, the mass ratio of the hawthorn powder, licorice and compound amino acid is 1:5~7:5~7.
Preferably, the water of 500~550 parts by weight is added into 50~60 parts by weight Radix Glycyrrhizaes, 30~40min of boiling is obtained
Obtain the licorice.
Preferably, the compound amino acid the preparation method comprises the following steps: the spirulina of 100~120 parts by weight is added to
In the tap water of 200~250 parts by weight, with the revolving speed of 8000~9000r/min in homogeneous instrument, in the pressure of 8~10Mpa
Then mixture after homogeneous is heated to 70 DEG C~80 DEG C by lower progress 4~5min of homogenization, keep the temperature 6~8min, then
The saccharomycete that rapid cooling is 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, fermentation
20~for 24 hours, it is 4.2- to pH value that the lactic acid bacteria of 10~15 parts by weight of addition, which continues to ferment, and fermentation temperature is 43 DEG C~46 DEG C
Stop fermentation when 4.4, the fermentation lotion is obtained, with the revolving speed of 8000~9000r/min in homogeneous instrument, in 8~10Mpa
Pressure under carry out 2~3 homogenizations, each 4~5min of homogenization, centrifugation obtains supernatant, and addition protease is made
With 30~50min, 8~10min is kept the temperature under conditions of 70~80 DEG C, obtains the compound amino acid.
Preferably, the plant ash filtrate is plant ash made of the fluffy faggot of 100~150 parts by weight is fired, and is dissolved in originally
50~100 parts by weight of water, obtain after filtering.
Preferably, the spicy ingredient includes following raw material: 10~15 parts of chilli powder, 1~2 part octagonal, flower
2~3 parts of green pepper powder, 1~3 part of pepper powder, 1~3 part of ginger powder, 0.5~1 part of fructus lycii, 1~2 part of ground cinnamon, 4~5 parts of fennel powder,
2~3 parts of rhizoma polygonati, 3~5 parts of the fleece-flower root, 2~3 parts of cumin powder, 3~5 parts of garlic powder and 1~3 part of chickens' extract tune.
Preferably, the chilli oil the preparation method comprises the following steps: chilli is crushed, cross 80~100 mesh screens, will be under sieve
Chilli powder, Asian puccoon and cloves be placed in vegetable oil, be heated to 100~110 DEG C, keep the temperature 3~5h, filtering obtains described peppery
Green pepper oil.
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 blood
In blood lipid and other effects, squab neck is pickled using plant ash filtrate and salt, squab bone can be softened, make cartilage
Element is easier to be absorbed by the body, and also makes the meat on squab neck more fresh and tender；On the basis pickled using plant ash filtrate
The upper wild purple perilla alcohol extracting thing of addition is marinated to promote human body to the digestion and absorption of chondroitin to make the squab neck block having have
Play the role of preferably stablizing blood lipid；By addition licorice and compound amino acid, this effectively improves the mouth of pigeon meat
Sense, enriches the nutritional ingredient of pigeon meat；By adding the malt syrup and compound amino acid, when enhancing Maillard reaction
Flavor, make flavouring colouring liquid not only aromatic flavour, but also tempting dark brown yellow is presented in color；By adding the fragrance,
The fishy smell that pigeon meat can effectively be removed increases the fresh fragrance of squab neck block；Succus liquiritiae has Appetizing spleen-tonifying, promotes appetite, can pierce
Swash the secretion of saliva, gastric juice and digestive juice, increase intestines peristalsis, avoids the indigestion occurred after edible pigeon meat 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 can
Implement accordingly.
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 spicy squab neck comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 3 sections for squab neck after being cleaned with tap water, obtains squab neck
Block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 35:5:1,15 is pickled under 0 DEG C of environment
Hour, tap water and ginger splices are added in iron pan, is boiled by fire, the squab neck block after pickling is launched into iron pan, and high fire is boiled
It opens rear small fire and simmers 40min, pull squab neck block out；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
Squab neck block 50g and TG the enzyme 10g for adding step 2) to prepare, keeps the temperature 2h at 40 DEG C, and taking-up is filtered dry, and obtains middle material B；
4) take illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder,
Garlic powder and chickens' extract are tuned into spicy ingredient, put it into and are placed with edible oil and carry out frying 15min in the pot after baked wheaten cake heat,
Obtain blending ingredient；
5) chilli oil of the blending ingredient and 80g of 100g will be added in the malt syrup of 100g, obtain slurry D, it will be described
Slurry D is preheated to 75 DEG C, then puts into the middle material B, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform sizing material
Then D is picked up and is placed in roaster, adjusting the air pressure in roaster is 5MPa, and temperature is revolved under conditions of being 120 DEG C
Turn baking 40min, obtains the spicy squab neck.
Embodiment 2
A kind of preparation method of spicy squab neck comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 3 sections for squab neck after being cleaned with tap water, obtains squab neck
Block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 35:5:1,15 is pickled under 0 DEG C of environment
Hour, tap water and ginger splices are added in iron pan, is boiled by fire, the squab neck block after pickling is launched into iron pan, and high fire is boiled
It opens rear small fire and simmers 40min, pull squab neck block out；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
Squab neck block 50g and TG the enzyme 10g for adding step 2) to prepare, keeps the temperature 2h at 40 DEG C, and taking-up is filtered dry, and obtains middle material B, wherein
The mass ratio of the hawthorn powder, licorice and compound amino acid is 1:5:5；
4) take illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder,
Garlic powder and chickens' extract are tuned into spicy ingredient, put it into and are placed with edible oil and carry out frying 15min in the pot after baked wheaten cake heat,
Obtain blending ingredient；
5) chilli oil of the blending ingredient and 80g of 100g will be added in the malt syrup of 100g, obtain slurry D, it will be described
Slurry D is preheated to 75 DEG C, then puts into the middle material B, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform sizing material
Then D is picked up and is placed in roaster, adjusting the air pressure in roaster is 5MPa, and temperature is revolved under conditions of being 120 DEG C
Turn baking 40min, obtains the spicy squab neck.
Compound amino acid, can be by amino acid crosslinks on the surface of squab neck block, in amino acid crosslinks under the action of TG enzyme
During, hawthorn powder and licorice are also embedded in wherein, are mentioned by addition compound amino acid, hawthorn powder and Radix Glycyrrhizae
Object is taken, pigeon meat meat can be made more fresh and sweet, keeps the tenacity of pigeon meat meat moderate, and plays the role of promoting to digest whetting the appetite；It is multiple
Closing amino acid can make malt syrup enhance Maillard reaction in baking, enhance flavor, make squab neck block aromatic flavour,
And make its color that tempting dark brown yellow be presented.
Embodiment 3
A kind of preparation method of spicy squab neck comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 3 sections for squab neck after being cleaned with tap water, obtains squab neck
Block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 35:5:1,15 is pickled under 0 DEG C of environment
Hour, tap water and ginger splices are added in iron pan, is boiled by fire, the squab neck block after pickling is launched into iron pan, and high fire is boiled
It opens rear small fire and simmers 40min, pull squab neck block out；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
Squab neck block 50g and TG the enzyme 10g for adding step 2) to prepare, keeps the temperature 2h at 40 DEG C, and taking-up is filtered dry, and obtains middle material B, wherein
The mass ratio of the hawthorn powder, licorice and compound amino acid is 1:5:5, and the preparation method of the licorice is
The water of 500g is added into 50g Radix Glycyrrhizae, boiling 40min obtains the licorice；
4) take illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder,
Garlic powder and chickens' extract are tuned into spicy ingredient, put it into and are placed with edible oil and carry out frying 15min in the pot after baked wheaten cake heat,
Obtain blending ingredient；
5) chilli oil of the blending ingredient and 80g of 100g will be added in the malt syrup of 100g, obtain slurry D, it will be described
Slurry D is preheated to 75 DEG C, then puts into the middle material B, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform sizing material
Then D is picked up and is placed in roaster, adjusting the air pressure in roaster is 5MPa, and temperature is revolved under conditions of being 120 DEG C
Turn baking 40min, obtains the spicy squab neck.
Embodiment 4
A kind of preparation method of spicy squab neck comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 3 sections for squab neck after being cleaned with tap water, obtains squab neck
Block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 35:5:1,15 is pickled under 0 DEG C of environment
Hour, tap water and ginger splices are added in iron pan, is boiled by fire, the squab neck block after pickling is launched into iron pan, and high fire is boiled
It opens rear small fire and simmers 40min, pull squab neck block out；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
Squab neck block 50g and TG the enzyme 10g for adding step 2) to prepare, keeps the temperature 2h at 40 DEG C, and taking-up is filtered dry, and obtains middle material B, wherein
The mass ratio of the hawthorn powder, licorice and compound amino acid is 1:5:5, and the preparation method of the licorice is
The water of 500g is added into 50g Radix Glycyrrhizae, boiling 40min obtains the licorice；The preparation side of the compound amino acid
Method are as follows: the spirulina of 100g is added in the tap water of 200g, with the revolving speed of 8000r/min in homogeneous instrument, in 8Mpa
Pressure under carry out homogenization 4min, the mixture after homogeneous is then heated to 70 DEG C, keeps the temperature 6min, it is then rapidly cold
But the saccharomycete for being inoculated with 4g to 35 DEG C DEG C ferments, and fermentation temperature is 35 DEG C, and ferment 20h, and the lactic acid bacteria for adding 10g continues
Fermentation, fermentation temperature be 43 DEG C, when pH value be 4.2 when stop fermentation, obtain the fermentation lotion, in homogeneous instrument with
The revolving speed of 8000r/min, carries out 2 homogenizations, each homogenization 4min under the pressure of 8Mpa, and centrifugation obtains supernatant
Liquid adds albumen enzyme effect 30min, keeps the temperature 8min under conditions of 70 DEG C, obtain the compound amino acid；
4) take illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder,
Garlic powder and chickens' extract are tuned into spicy ingredient, put it into and are placed with edible oil and carry out frying 15min in the pot after baked wheaten cake heat,
Obtain blending ingredient；
5) chilli oil of the blending ingredient and 80g of 100g will be added in the malt syrup of 100g, obtain slurry D, it will be described
Slurry D is preheated to 75 DEG C, then puts into the middle material B, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform sizing material
Then D is picked up and is placed in roaster, adjusting the air pressure in roaster is 5MPa, and temperature is revolved under conditions of being 120 DEG C
Turn baking 40min, obtains the spicy squab neck.
Embodiment 5
A kind of preparation method of spicy squab neck comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 3 sections for squab neck after being cleaned with tap water, obtains squab neck
Block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 35:5:1,15 is pickled under 0 DEG C of environment
Hour, tap water and ginger splices are added in iron pan, is boiled by fire, the squab neck block after pickling is launched into iron pan, and high fire is boiled
It opens rear small fire and simmers 40min, pull squab neck block out；Wherein, the plant ash filtrate is grass made of the fluffy faggot of 100g is fired
Ash is dissolved in tap water 200g, obtains after filtering；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
Squab neck block 50g and TG the enzyme 10g for adding step 2) to prepare, keeps the temperature 2h at 40 DEG C, and taking-up is filtered dry, and obtains middle material B, wherein
The mass ratio of the hawthorn powder, licorice and compound amino acid is 1:5:5, and the preparation method of the licorice is
The water of 500g is added into 50g Radix Glycyrrhizae, boiling 40min obtains the licorice, the preparation side of the compound amino acid
Method are as follows: the spirulina of 100g is added in the tap water of 200g, with the revolving speed of 8000r/min in homogeneous instrument, in 8Mpa
Pressure under carry out homogenization 4min, the mixture after homogeneous is then heated to 70 DEG C, keeps the temperature 6min, it is then rapidly cold
But the saccharomycete for being inoculated with 4g to 35 DEG C ferments, and fermentation temperature is 35 DEG C, and ferment 20h, adds the lactic acid bacteria of 10g after supervention
Ferment, fermentation temperature are 43 DEG C, stop fermentation when pH value is 4.2, the fermentation lotion are obtained, with 8000r/ in homogeneous instrument
The revolving speed of min, carries out 2 homogenizations, each homogenization 4min under the pressure of 8Mpa, and centrifugation obtains supernatant, adds
Add albumen enzyme effect 30min, keeps the temperature 8min under conditions of 70 DEG C, obtain the compound amino acid；
4) take illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder,
Garlic powder and chickens' extract are tuned into spicy ingredient, put it into and are placed with edible oil and carry out frying 15min in the pot after baked wheaten cake heat,
Obtain blending ingredient；
5) chilli oil of the blending ingredient and 80g of 100g will be added in the malt syrup of 100g, obtain slurry D, it will be described
Slurry D is preheated to 75 DEG C, then puts into the middle material B, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform sizing material
Then D is picked up and is placed in roaster, adjusting the air pressure in roaster is 5MPa, and temperature is revolved under conditions of being 120 DEG C
Turn baking 40min, obtains the spicy squab neck.
Embodiment 6
A kind of preparation method of spicy squab neck comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 3 sections for squab neck after being cleaned with tap water, obtains squab neck
Block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to mass ratio 35:5:1,15 is pickled under 0 DEG C of environment
Hour, tap water and ginger splices are added in iron pan, is boiled by fire, the squab neck block after pickling is launched into iron pan, and high fire is boiled
It opens rear small fire and simmers 40min, pull squab neck block out；Wherein, the plant ash filtrate is grass made of the fluffy faggot of 100g is fired
Ash is dissolved in tap water 200g, obtains after filtering；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
Squab neck block 50g and TG the enzyme 10g for adding step 2) to prepare, keeps the temperature 2h at 40 DEG C, and taking-up is filtered dry, and obtains middle material B, wherein
The mass ratio of the hawthorn powder, licorice and compound amino acid is 1:5:5, and the preparation method of the licorice is
The water of 400g is added into 50g Radix Glycyrrhizae, boiling 40min obtains the licorice, the preparation side of the compound amino acid
Method are as follows: the spirulina of 100g is added in the tap water of 200g, with the revolving speed of 8000r/min in homogeneous instrument, in 8Mpa
Pressure under carry out homogenization 4min, the mixture after homogeneous is then heated to 70 DEG C, keeps the temperature 6min, it is then rapidly cold
But the saccharomycete for being inoculated with 4g to 35 DEG C ferments, and fermentation temperature is 35 DEG C, and ferment 20h, adds the lactic acid bacteria of 10g after supervention
Ferment, fermentation temperature are 43 DEG C, stop fermentation when pH value is 4.2, the fermentation lotion are obtained, with 8000r/ in homogeneous instrument
The revolving speed of min, carries out 2 homogenizations, each homogenization 4min under the pressure of 8Mpa, and centrifugation obtains supernatant, adds
Add albumen enzyme effect 30min, keeps the temperature 8min under conditions of 70 DEG C, obtain the compound amino acid；
4) chilli powder 10g, illiciumverum 1g, zanthoxylum powder 2g, pepper powder 1g, ginger powder 3g, fructus lycii 0.5g, ground cinnamon 1g, fennel fruit are taken
Face powder 5g, rhizoma polygonati 2g, fleece-flower root 3g, cumin powder 2g, garlic powder 3g and chickens' extract tune 1g are tuned into spicy ingredient, put it into and are placed with
Edible oil and carries out frying 15min with burning in the pot after heat, acquisition blending ingredient；Wherein, the preparation method of the chilli oil
Are as follows: chilli is crushed, 80 mesh screens are crossed, chilli powder, Asian puccoon and the cloves under sieve are placed in vegetable oil, are heated to 100
DEG C, 3h is kept the temperature, filtering obtains the chilli oil；
5) chilli oil of the blending ingredient and 80g of 100g will be added in the malt syrup of 100g, obtain slurry D, it will be described
Slurry D is preheated to 75 DEG C, then puts into the middle material B, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform sizing material
Then D is picked up and is placed in roaster, adjusting the air pressure in roaster is 5MPa, and temperature is revolved under conditions of being 120 DEG C
Turn baking 40min, obtains the spicy squab neck.
Embodiment 7
A kind of preparation method of spicy squab neck comprising following steps:
1) fur for rejecting squab neck surfaces, is chopped into 3 sections for squab neck after being cleaned with tap water, 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 50:5::10:3
It is even, it is pickled 15 hours under 0 DEG C of environment, tap water and ginger splices is added in iron pan, is boiled by fire, the squab neck after pickling
Block is launched into iron pan, and small fire simmers 40min after being boiled by fire, and pulls squab neck block out；Wherein, the plant ash filtrate is
Plant ash made of the fluffy faggot of 100g is fired, are dissolved in tap water 200g, obtain after filtering, the preparation side of wild purple perilla alcohol extracting thing
Method are as follows: the rice wine 500g that alcoholic strength is 50 degree or more is added into the wild purple perilla of 50g, impregnate 30 days or more, obtain the open country
Raw purple perilla alcohol extracting thing；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, add into the raw material A
Squab neck block 50g and TG the enzyme 10g for adding step 2) to prepare, keeps the temperature 2h at 40 DEG C, and taking-up is filtered dry, and obtains middle material B, wherein
The mass ratio of the hawthorn powder, licorice and compound amino acid is 1:5:5, and the preparation method of the licorice is
The water of 500g is added into 50g Radix Glycyrrhizae, boiling 40min obtains the licorice, the preparation side of the compound amino acid
Method are as follows: the spirulina of 100g is added in the tap water of 200g, with the revolving speed of 8000r/min in homogeneous instrument, in 8Mpa
Pressure under carry out homogenization 4min, the mixture after homogeneous is then heated to 70 DEG C, keeps the temperature 6min, it is then rapidly cold
But the saccharomycete for being inoculated with 4g to 35 DEG C DEG C ferments, and fermentation temperature is 35 DEG C, and ferment 20h, adds the lactic acid bacteria of 10g after supervention
Ferment, fermentation temperature are 43 DEG C, stop fermentation when pH value is 4.2, the fermentation lotion are obtained, with 8000r/ in homogeneous instrument
The revolving speed of min, carries out 2 homogenizations, each homogenization 4min under the pressure of 8Mpa, and centrifugation obtains supernatant, adds
Add albumen enzyme effect 30min, keeps the temperature 8min under conditions of 70 DEG C, obtain the compound amino acid；
4) chilli powder 10g, illiciumverum 1g, zanthoxylum powder 2g, pepper powder 1g, ginger powder 3g, fructus lycii 0.5g, ground cinnamon 1g, fennel fruit are taken
Face powder 5g, rhizoma polygonati 2g, fleece-flower root 3g, cumin powder 2g, garlic powder 3g and chickens' extract tune 1g are tuned into spicy ingredient, put it into and are placed with
Edible oil and carries out frying 15min with burning in the pot after heat, acquisition blending ingredient；Wherein, the preparation method of the chilli oil
Are as follows: chilli is crushed, 80 mesh screens are crossed, chilli powder, Asian puccoon and the cloves under sieve are placed in vegetable oil, are heated to 100
DEG C, 3h is kept the temperature, filtering obtains the chilli oil；
5) chilli oil of the blending ingredient and 80g of 100g will be added in the malt syrup of 100g, obtain slurry D, it will be described
Slurry D is preheated to 75 DEG C, then puts into the middle material B, is sufficiently stirred, and the surface of presetting squab neck block is made to wrap up in uniform sizing material
Then D is picked up and is placed in roaster, adjusting the air pressure in roaster is 5MPa, and temperature is revolved under conditions of being 120 DEG C
Turn baking 40min, obtains the spicy squab neck.
The function of chondroitin reducing blood lipid in human body can be enhanced by adding wild purple perilla alcohol extracting thing.Use this implementation
The squab neck of example preparation, for feeding rat 30 days, compared with using normal diet to feed, the lipids contents of rat are had no
Significantly raised difference, that is, be not statistically significant.
The spiced squab neck being prepared into through this embodiment gives 50 families, and after eating, feedback opinion is all favorable comment, taste
Road is fairly good, and demand increases, and hundred eat and do not mind, and each daily average requirement of three-person household reaches 2 jin or more, and
And also introducing has friends and family to come to want, while they reflect that the spiced squab neck of preparation can also work as small as dish
Food is used, and taste sweetness fragrance is palatable, oiliness, is easy to consume, and feels that the state of mind is good after having eaten a period of time, sleep
It is high-quality, 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.
Choose 150 SD rats, weight is 180~200g, it is randomly divided into 3 groups, the squab neck block of feeding preparation, continuously
After feeding 30 days, feeding high lipid food is detected serum total cholesterol (TC), and triglyceride (TG) and high-density lipoprotein gallbladder are solid
Alcohol (HDL-C) calculates average value, and 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 institute not only in the description and the implementation
Column use.It can be applied to various suitable the field of the invention completely.For those skilled in the art, can hold
It changes places and realizes other modification.Therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously
It is not limited to specific details and embodiment shown and described herein.
Claims (9)
1. a kind of preparation method of spicy squab neck, which comprises the following steps:
1) fur for rejecting squab neck surfaces, is chopped into 2~3 sections for squab neck after being cleaned with tap water, obtains squab neck block；
2) squab neck block is mixed thoroughly with plant ash filtrate, salt according to 35~50:5 of mass ratio~8:3~5, in 0 DEG C~5 DEG C rings
It is pickled 15~20 hours under border, tap water and ginger splices is added in iron pan, is boiled by fire, the squab neck block dispensing after pickling is arrived
In iron pan, small fire simmers 30~40min after being boiled by fire, and pulls squab neck block out；
3) it by hawthorn powder, licorice and compound amino acid, is uniformly mixed, obtains raw material A, step is added into the raw material A
50~60 parts by weight of squab neck block and 5~10 parts by weight of TG enzyme of rapid 2) preparation, 2~3h is kept the temperature at 35~40 DEG C, takes out filter
It is dry, obtain middle material B；
4) illiciumverum, zanthoxylum powder, pepper powder, ginger powder, fructus lycii, ground cinnamon, fennel powder, rhizoma polygonati, the fleece-flower root, cumin powder, garlic are taken
Powder and chickens' extract are tuned into spicy ingredient, put it into and are placed with edible oil and carry out 10~15min of frying in the pot after baked wheaten cake heat, obtain
Obtain blending ingredient；
5) the blending ingredient and 50~80 parts by weight of 80~100 parts by weight will be added in the malt syrup of 100~150 parts by weight
Chilli oil obtains slurry D, the slurry D is preheated to 70~75 DEG C, the middle material B is then put into, is sufficiently stirred, make pre-
It adjusts the surface of squab neck block to wrap up in uniform sizing material D, then picks up and be placed in roaster, adjusting the air pressure in roaster is 3
~5MPa, temperature are 30~40min of rotatable cooking under conditions of 100~120 DEG C, obtain the spicy squab neck.
2. the preparation method of spicy squab neck according to claim 1, which is characterized in that the hawthorn powder, Radix Glycyrrhizae are extracted
The mass ratio of object and compound amino acid is 1:5~7:5~7.
3. the preparation method of spicy squab neck according to claim 1 or 2, which is characterized in that sweet toward 50~60 parts by weight
The water of 500~550 parts by weight is added in grass, 30~40min of boiling obtains the licorice.
4. the preparation method of spicy squab neck according to claim 1 or 2, which is characterized in that the compound amino acid
The preparation method comprises the following steps: the spirulina of 100~120 parts by weight is added in the tap water of 200~250 parts by weight, in homogeneous instrument
With the revolving speed of 8000~9000r/min, 4~5min of homogenization is carried out under the pressure of 8~10Mpa, it then will be after homogeneous
Mixture is heated to 70 DEG C~80 DEG C, keeps the temperature 6~8min, and then rapid cooling is inoculated with the ferment of 4~8 parts by weight to 35 DEG C~40 DEG C
Female 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 is added after supervention
Ferment, fermentation temperature are 43 DEG C~46 DEG C, stop fermentation when pH value is 4.2-4.4, the fermentation lotion are obtained, in homogeneous instrument
With the revolving speed of 8000~9000r/min, 2~3 homogenizations are carried out under the pressure of 8~10Mpa, 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.
5. the preparation method of spicy squab neck according to claim 1, which is characterized in that the plant ash filtrate is 100
Plant ash made of the fluffy faggot of~150 parts by weight is fired, are dissolved in 200~300 parts by weight of tap water, obtain after filtering.
6. the preparation method of spicy squab neck according to claim 1, which is characterized in that the spicy ingredient includes following
Raw material: 10~15 parts of chilli powder, octagonal 1~2 part, 2~3 parts of zanthoxylum powder, 1~3 part of pepper powder, 1~3 part of ginger powder, Chinese holly
0.5~1 part of Qi, 1~2 part of ground cinnamon, 4~5 parts of fennel powder, 2~3 parts of rhizoma polygonati, 3~5 parts of the fleece-flower root, 2~3 parts of cumin powder,
3~5 parts and 1~3 part of chickens' extract tune of garlic powder.
7. the preparation method of spicy squab neck according to claim 1, which is characterized in that the preparation method of the chilli oil
Are as follows: chilli is crushed, 80~100 mesh screens are crossed, chilli powder, Asian puccoon and the cloves under sieve are placed in vegetable oil, is heated
To 100~110 DEG C, 3~5h is kept the temperature, filtering obtains the chilli oil.
8. the preparation method of spicy 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 spicy 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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