CN109123454A - The preparation method of spicy squab neck - Google Patents
The preparation method of spicy squab neck Download PDFInfo
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- CN109123454A CN109123454A CN201810928130.XA CN201810928130A CN109123454A CN 109123454 A CN109123454 A CN 109123454A CN 201810928130 A CN201810928130 A CN 201810928130A CN 109123454 A CN109123454 A CN 109123454A
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- squab neck
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- squab
- preparation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
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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
- A23L33/105—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
- 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)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods of spicy squab neck comprising following steps: 1) pickling squab neck to squab neck using pickling liquid, pull out, obtain marinated squab neck block；2) squab neck is cooked with jar-sealed wine, pretreatment squab neck is obtained after pickling using sodium bicarbonate solution；3) addition pretreatment squab neck in the seasoning of preparation is continued to cook, pulls out, drain, be uniformly mixed with pretreatment guar gum, obtains seasoning squab neck；Wherein, the pretreatment guar gum stirs evenly the preparation method comprises the following steps: edible guar gum is sent into water, and whipping temp is 70~80 DEG C, and pretreatment montmorillonite particle is added under stirring, continue 10~15min of ultrasonic disperse, spray drying obtains pretreatment guar gum；4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.Squab neck prepared by the present invention has chewing flexible, plays the features such as crisp palatable and comfortable taste degree is good.
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 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.Spicy food is deep by popular cuisines, is amusement and recreation, travelling is best at home
Snacks.But the disadvantages of squab of artificial feeding has the culture-cycle short, insufficient there are chewy texture, the comfort level of taste is slightly poor, and
Flavor is not easy to the marrow, to be easily broken, and therefore, squab neck is carried out deep processing, it is to disappear that the squab neck product with chewy texture, which is made,
What expense person and pigeon raiser were 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 be by the raw meat in squab neck
Taste is dispelled completely, and taste is immersed in squab bone, improves the mouthfeel of squab, keeps the chewing of squab neck more flexible, bullet is crisp can
Mouthful, comfortable taste degree is promoted, and ensure that the integrality of squab neck 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) squab neck is put into boiled water to quick-boil to scald and is pulled out, clean drip after removing the subcutaneous tissue impurity on squab neck surface
It is dry, pierce into taste pore along the end face of squab neck block embryo material section with perforator, tasty hole quantity≤2 enter taste pore and are evenly arranged on
On the end face of blank section；Marinated 2~3h is carried out to squab neck using pickling liquid, pulls out, obtains marinated squab neck block；Wherein, institute
State pickling liquid the preparation method comprises the following steps: added in 400~500 parts by weight rice wine 3~5 parts by weight of kaempferia galamga, 6~8 parts by weight of the root of Dahurain angelica and
2~4 parts by weight of sea-buckthorn are impregnated 7~10 days, and 5~10 parts of sour lime juice, 3~6 parts by weight of pickled leek juice are added, and save 20~30
It, the filtrate for filtering acquisition is pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, by heating device tune after high fire is boiled
To the state boiled in pot is kept, keeps small fire to heat 15~20min, pulls squab neck out and rinsed well under cold water,
It is filtered dry, pickles 15~30min using sodium bicarbonate solution, pull squab neck out using rinsing well under cold water, pre-processed
Squab neck；
3) it is added into rhizoma zingiberis, dried orange peel, cassia seed, capsicum, Chinese prickly ash, hawthorn, sweet basil, lemon-grass, mountain naphthalene, the leaf of bamboo and honey
Water after boiling, is subsequently added into salt, jar-sealed wine, oyster sauce, dark soy sauce, capsaicine, chilli oil and cooks, seasoning is obtained, toward the tune
Addition pretreatment squab neck continues to cook in taste substance, pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains seasoning squab
Neck；Wherein, described to pre-process stirring evenly the preparation method comprises the following steps: edible guar gum is sent into water for guar gum, whipping temp is
70~80 DEG C, pretreatment montmorillonite particle is added under stirring, continues 10~15min of ultrasonic disperse, spray drying obtains pre-
Handle guar gum；
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
Preferably, the mass fraction in the sodium carbonate liquor is 5~7%.
Preferably, in step 3), toward 2~5 parts by weight rhizoma zingiberis, 0.5~1 parts by weight dried orange peel, 1.5~2 parts by weight Cassia
Son, 5~10 parts by weight capsicums, 8~12 parts by weight Chinese prickly ashes, 2~3 parts by weight hawthorn, 3~6 parts by weight sweet basils, 3~5 parts by weight are fragrant
1000~1500 parts by weight water are added in cogongrass, 1~2 parts by weight mountain naphthalene, 2~4 parts by weight leaf of bamboves and 5~10 parts by weight honey,
After boiling, it is old to be subsequently added into 0.5~1 parts by weight salt, 6~8 parts by weight jar-sealed wines, 3~7 parts by weight oyster sauce, 2~4 parts by weight
Pumping, 3~5 parts by weight capsaicines, 3~6 parts by weight chilli oils cook 30~40min, and it is seasoning that filtering, which obtains filtrate,.
The preferably described pretreatment guar gum the preparation method comprises the following steps: the edible guar gums of 10~20 parts by weight is sent into
It is stirred evenly in the water of 150~160 parts by weight, whipping temp is 70~80 DEG C, and it is pre- that 30~40 parts by weight are added under stirring
Montmorillonite particle is handled, 10~15min of ultrasonic disperse is continued, spray drying obtains pretreatment guar gum.
Preferably, it is described pretreatment montmorillonite the preparation method comprises the following steps: montmorillonite will be dried under conditions of 75~85 DEG C
Raw material crosses the sieve of 100~200 mesh after smashing and grinding, obtains montmorillonite powder, adds deionized water into montmorillonite powder,
It stirs evenly, impregnates 3~5 hours, supernatant is removed after centrifugation, centrifugation after deionized water is impregnated 3~5 hours is added again and removes supernatant,
The pretreatment montmorillonite is obtained after sediment is spray-dried.
It preferably, further include purple perilla alcohol extracting thing in the seasoning, the purple perilla alcohol extracting thing is after boiling and eats
Salt, jar-sealed wine etc. are added together.
Preferably, wild purple perilla alcohol extracting thing the preparation method comprises the following steps: wild purple perilla is dried, it is dry toward 50~60 parts by weight
1000~1100 parts by weight of rice wine that alcoholic strength is 30 degree or more are added in dry wild purple perilla, impregnate 30 days or more, obtain institute
State 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 block is pickled using pickling liquid, squab bone can be softened, is easier chondroitin by human body
It absorbs, also makes the meat on squab neck more fresh and tender；It can make the squab neck block flavor of preparation by adding the seasoning
Strong mellow, tasty mouthfeel is simple and honest, and can be increased intestines peristalsis with the secretion of saliva stimulating, gastric juice and digestive juice, be avoided eating
With the indigestion or excessive internal heat etc. occurred after pigeon meat.People can be promoted by adding wild purple perilla alcohol extracting thing on the basis of seasoning and pickling
Body is to the digestion and absorption of chondroitin to make the squab neck having have the function of preferably stablizing blood lipid；By adding edible melon
That glue, keeps the chewing of squab neck more flexible, plays crisp palatable, promotion comfortable taste degree, and ensure that the complete of squab neck bone
Property, guar gum is to form soft microballoon after spray drying after natural polysaccharide package pre-processes edible montmorillonite, gumminess
It is good, and elasticity is good, so that the present invention is not only had unique saline taste, delicate flavour and fragrance, while color and appearance are good, reach fine
Sense organization and commercialization require；By increasing montmorillonite, can play the role of protecting stomach.
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 spicy squab neck comprising following steps:
1) squab neck is put into boiled water to quick-boil to scald and is pulled out, clean drip after removing the subcutaneous tissue impurity on squab neck surface
It is dry, pierce into taste pore along the end face of squab neck block embryo material section with perforator, tasty hole quantity≤2 enter taste pore and are evenly arranged on
On the end face of blank section；Marinated 2h is carried out to squab neck using pickling liquid, pulls out, obtains marinated squab neck block；Wherein, described to salt down
Liquid processed the preparation method comprises the following steps: add kaempferia galamga 3g, root of Dahurain angelica 6g and sea-buckthorn 2g in 400g rice wine, impregnate 7 days, addition sour lime juice 5g,
Pickled leek juice 3g is saved 20 days, and the filtrate for filtering acquisition is pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, and starts timing after high fire is boiled, it will
Heating device is adjusted to the state for keeping boiling in pot, keeps small fire to heat 15min, pulls squab neck out and rinse under cold water
Completely, it is filtered dry, pickles 15min using sodium bicarbonate solution, pull squab neck out using rinsing well under cold water, pre-processed
Squab neck；
3) it is added into rhizoma zingiberis, dried orange peel, cassia seed, capsicum, Chinese prickly ash, hawthorn, sweet basil, lemon-grass, mountain naphthalene, the leaf of bamboo and honey
Water after boiling, is subsequently added into salt, jar-sealed wine, oyster sauce, dark soy sauce, capsaicine, chilli oil and cooks, seasoning is obtained, toward the tune
Addition pretreatment squab neck continues to cook in taste substance, pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains seasoning squab
Neck；Wherein, described to pre-process stirring evenly the preparation method comprises the following steps: edible guar gum is sent into water for guar gum, whipping temp is
80 DEG C, pretreatment montmorillonite particle is added under stirring, continues ultrasonic disperse 10min, spray drying obtains pretreatment Guar
Glue；
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
Embodiment 2
A kind of preparation method of spicy squab neck comprising following steps:
1) squab neck is put into boiled water to quick-boil to scald and is pulled out, clean drip after removing the subcutaneous tissue impurity on squab neck surface
It is dry, pierce into taste pore along the end face of squab neck block embryo material section with perforator, tasty hole quantity≤2 enter taste pore and are evenly arranged on
On the end face of blank section；Marinated 2h is carried out to squab neck using pickling liquid, pulls out, obtains marinated squab neck block；Wherein, described to salt down
Liquid processed the preparation method comprises the following steps: add kaempferia galamga 3g, root of Dahurain angelica 6g and sea-buckthorn 2g in 400g rice wine, impregnate 7 days, addition sour lime juice 5g,
Pickled leek juice 3g is saved 20 days, and the filtrate for filtering acquisition is pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, and starts timing after high fire is boiled, it will
Heating device is adjusted to the state for keeping boiling in pot, keeps small fire to heat 15min, pulls squab neck out and rinse under cold water
Completely, it is filtered dry, pickles 15min using the sodium bicarbonate solution that mass fraction is 5%, pull squab neck out using rinsing under cold water
Completely, pretreatment squab neck is obtained；
3) it is added into rhizoma zingiberis, dried orange peel, cassia seed, capsicum, Chinese prickly ash, hawthorn, sweet basil, lemon-grass, mountain naphthalene, the leaf of bamboo and honey
Water after boiling, is subsequently added into salt, jar-sealed wine, oyster sauce, dark soy sauce, capsaicine, chilli oil and cooks, seasoning is obtained, toward the tune
Addition pretreatment squab neck continues to cook in taste substance, pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains seasoning squab
Neck；Wherein, described to pre-process stirring evenly the preparation method comprises the following steps: edible guar gum is sent into water for guar gum, whipping temp is
80 DEG C, pretreatment montmorillonite particle is added under stirring, continues ultrasonic disperse 10min, spray drying obtains pretreatment Guar
Glue；
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
It is marinated by using sodium bicarbonate, it can play the role of adjusting pH value, and can tenderization meat.
Embodiment 3
A kind of preparation method of spicy squab neck comprising following steps:
1) squab neck is put into boiled water to quick-boil to scald and is pulled out, clean drip after removing the subcutaneous tissue impurity on squab neck surface
It is dry, pierce into taste pore along the end face of squab neck block embryo material section with perforator, tasty hole quantity≤2 enter taste pore and are evenly arranged on
On the end face of blank section；Marinated 2h is carried out to squab neck using pickling liquid, pulls out, obtains marinated squab neck block；Wherein, described to salt down
Liquid processed the preparation method comprises the following steps: add kaempferia galamga 3g, root of Dahurain angelica 6g and sea-buckthorn 2g in 400g rice wine, impregnate 7 days, addition sour lime juice 5g,
Pickled leek juice 3g is saved 20 days, and the filtrate for filtering acquisition is pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, and starts timing after high fire is boiled, it will
Heating device is adjusted to the state for keeping boiling in pot, keeps small fire to heat 15min, pulls squab neck out and rinse under cold water
Completely, it is filtered dry, pickles 15min using the sodium bicarbonate solution that mass fraction is 5%, pull squab neck out using rinsing under cold water
Completely, pretreatment squab neck is obtained；
3) toward 2g rhizoma zingiberis, 0.5g dried orange peel, 1.5g cassia seed, 5g capsicum, 8g Chinese prickly ash, 2g hawthorn, 3g sweet basil, 3g lemon-grass,
1000g water is added in the mountain 1g naphthalene, the 2g leaf of bamboo and 5g honey, after boiling, is subsequently added into 0.5g salt, 6g jar-sealed wine, 3g oyster sauce, 2g
Dark soy sauce, 3g capsaicine, 3g chilli oil cook 30min, and it is seasoning that filtering, which obtains filtrate, and pre- place is added into the seasoning
Reason squab neck continues to cook, and pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains seasoning squab neck；Wherein, described pre-
Processing guar gum stirs evenly the preparation method comprises the following steps: edible guar gum is sent into water, and whipping temp is 80 DEG C, under stirring
Pretreatment montmorillonite particle is added, continues ultrasonic disperse 10min, spray drying obtains pretreatment guar gum；
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
Embodiment 4
A kind of preparation method of spicy squab neck comprising following steps:
1) squab neck is put into boiled water to quick-boil to scald and is pulled out, clean drip after removing the subcutaneous tissue impurity on squab neck surface
It is dry, pierce into taste pore along the end face of squab neck block embryo material section with perforator, tasty hole quantity≤2 enter taste pore and are evenly arranged on
On the end face of blank section；Marinated 2h is carried out to squab neck using pickling liquid, pulls out, obtains marinated squab neck block；Wherein, described to salt down
Liquid processed the preparation method comprises the following steps: add kaempferia galamga 3g, root of Dahurain angelica 6g and sea-buckthorn 2g in 400g rice wine, impregnate 7 days, addition sour lime juice 5g,
Pickled leek juice 3g is saved 20 days, and the filtrate for filtering acquisition is pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, and starts timing after high fire is boiled, it will
Heating device is adjusted to the state for keeping boiling in pot, keeps small fire to heat 15min, pulls squab neck out and rinse under cold water
Completely, it is filtered dry, pickles 15min using the sodium bicarbonate solution that mass fraction is 5%, pull squab neck out using rinsing under cold water
Completely, pretreatment squab neck is obtained；
3) toward 2g rhizoma zingiberis, 0.5g dried orange peel, 1.5g cassia seed, 5g capsicum, 8g Chinese prickly ash, 2g hawthorn, 3g sweet basil, 3g lemon-grass,
1000g water is added in the mountain 1g naphthalene, the 2g leaf of bamboo and 5g honey, after boiling, is subsequently added into 0.5g salt, 6g jar-sealed wine, 3g oyster sauce, 2g
Dark soy sauce, 3g capsaicine, 3g chilli oil cook 30min, and it is seasoning that filtering, which obtains filtrate, and pre- place is added into the seasoning
Reason squab neck continues to cook, and pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains seasoning squab neck；Wherein, described pre-
Processing guar gum stirs evenly the preparation method comprises the following steps: edible guar gum is sent into water, and whipping temp is 80 DEG C, under stirring
Pretreatment montmorillonite particle is added, continues ultrasonic disperse 10min, spray drying obtains pretreatment guar gum；The edible pre- place
Managing guar gum, water and pre-processing the mass ratio of montmorillonite is 10:150:30.
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
Embodiment 5
A kind of preparation method of spicy squab neck comprising following steps:
1) squab neck is put into boiled water to quick-boil to scald and is pulled out, clean drip after removing the subcutaneous tissue impurity on squab neck surface
It is dry, pierce into taste pore along the end face of squab neck block embryo material section with perforator, tasty hole quantity≤2 enter taste pore and are evenly arranged on
On the end face of blank section；Marinated 2h is carried out to squab neck using pickling liquid, pulls out, obtains marinated squab neck block；Wherein, described to salt down
Liquid processed the preparation method comprises the following steps: add kaempferia galamga 3g, root of Dahurain angelica 6g and sea-buckthorn 2g in 400g rice wine, impregnate 7 days, addition sour lime juice 5g,
Pickled leek juice 3g is saved 20 days, and the filtrate for filtering acquisition is pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, and starts timing after high fire is boiled, it will
Heating device is adjusted to the state for keeping boiling in pot, keeps small fire to heat 15min, pulls squab neck out and rinse under cold water
Completely, it is filtered dry, pickles 15min using the sodium bicarbonate solution that mass fraction is 5%, pull squab neck out using rinsing under cold water
Completely, pretreatment squab neck is obtained；
3) toward 2g rhizoma zingiberis, 0.5g dried orange peel, 1.5g cassia seed, 5g capsicum, 8g Chinese prickly ash, 2g hawthorn, 3g sweet basil, 3g lemon-grass,
1000g water is added in the mountain 1g naphthalene, the 2g leaf of bamboo and 5g honey, after boiling, is subsequently added into 0.5g salt, 6g jar-sealed wine, 3g oyster sauce, 2g
Dark soy sauce, 3g capsaicine, 3g chilli oil cook 30min, and it is seasoning that filtering, which obtains filtrate, and pre- place is added into the seasoning
Reason squab neck continues to cook, and pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains seasoning squab neck；Wherein, described pre-
Processing guar gum stirs evenly the preparation method comprises the following steps: the edible guar gum of 10g is sent into the water of 150g, whipping temp 70
DEG C, 30g is added under stirring and pre-processes montmorillonite particle, continues ultrasonic disperse 10min, spray drying obtains pretreatment Guar
Glue；；The pretreatment montmorillonite the preparation method comprises the following steps: montmorillonite raw material, mistake after smashing and grinding will be dried under conditions of 75 DEG C
The sieve of 100 mesh obtains montmorillonite powder, adds deionized water into montmorillonite powder, stir evenly, and impregnates 3 hours, centrifugation
After remove supernatant, centrifugation after deionized water is impregnated 3 hours is added again and removes supernatant, obtains the pre- place after sediment is spray-dried
Manage montmorillonite；
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
Embodiment 6
A kind of preparation method of spicy squab neck comprising following steps:
1) squab neck is put into boiled water to quick-boil to scald and is pulled out, clean drip after removing the subcutaneous tissue impurity on squab neck surface
It is dry, pierce into taste pore along the end face of squab neck block embryo material section with perforator, tasty hole quantity≤2 enter taste pore and are evenly arranged on
On the end face of blank section；Marinated 2h is carried out to squab neck using pickling liquid, pulls out, obtains marinated squab neck block；Wherein, described to salt down
Liquid processed the preparation method comprises the following steps: add kaempferia galamga 3g, root of Dahurain angelica 6g and sea-buckthorn 2g in 400g rice wine, impregnate 7 days, addition sour lime juice 5g,
Pickled leek juice 3g is saved 20 days, and the filtrate for filtering acquisition is pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, and starts timing after high fire is boiled, it will
Heating device is adjusted to the state for keeping boiling in pot, keeps small fire to heat 15min, pulls squab neck out and rinse under cold water
Completely, it is filtered dry, pickles 15min using the sodium bicarbonate solution that mass fraction is 5%, pull squab neck out using rinsing under cold water
Completely, pretreatment squab neck is obtained；
3) toward 2g rhizoma zingiberis, 0.5g dried orange peel, 1.5g cassia seed, 5g capsicum, 8g Chinese prickly ash, 2g hawthorn, 3g sweet basil, 3g lemon-grass,
1000g water is added in the mountain 1g naphthalene, the 2g leaf of bamboo and 5g honey, after boiling, is subsequently added into purple perilla alcohol extracting thing 10g, 0.5g salt, 6g
Jar-sealed wine, 3g oyster sauce, 2g dark soy sauce, 3g capsaicine, 3g chilli oil cook 30min, and it is seasoning that filtering, which obtains filtrate, described in
Addition pretreatment squab neck continues to cook in seasoning, pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains flavored milk
Dove neck；Wherein, described to pre-process stirring the preparation method comprises the following steps: the edible guar gum of 10g is sent into the water of 150g for guar gum
Even, whipping temp is 70 DEG C, and 30g is added under stirring and pre-processes montmorillonite particle, continues ultrasonic disperse 10min, spraying dry
It is dry to obtain pretreatment guar gum；；The pretreatment montmorillonite the preparation method comprises the following steps: under conditions of 75 DEG C will drying montmorillonite it is former
Expect, the sieve of 100 mesh is crossed after smashing and grinding, obtain montmorillonite powder, deionized water is added into montmorillonite powder, stirring is equal
It is even, it impregnates 3 hours, supernatant is removed after centrifugation, centrifugation after deionized water is impregnated 3 hours is added again and removes supernatant, sediment is through spraying
The pretreatment montmorillonite is obtained after drying；The wild purple perilla alcohol extracting thing the preparation method comprises the following steps: wild purple perilla is dried, it is past
The rice wine 1000g that addition alcoholic strength is 30 degree or more in 50g dry wild purple perilla, impregnate 30 days or more, it obtains described wild
Purple perilla alcohol extracting thing；
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
The function of chondroitin reducing blood lipid in human body can be enhanced by adding wild purple perilla alcohol extracting thing.Use the present embodiment
The squab neck of preparation, for feeding rat 30 days, compared with using normal diet to feed, the lipids contents of rat have no obvious
Difference is increased, that is, 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 snack as dish that goes with wine
Edible, taste sweetness fragrance is palatable, oiliness, is easy to consume, and feel honey stomach, the state of mind after having eaten a period of time
Good, sleep quality is good, is emotionally stable, full of vitality, and blood lipid is stablized.
Comparative example 1
Group 1: squab neck block is pickled without using pickling liquid, does not add wild purple perilla alcohol extracting thing, other modes of operation and reality
It is identical to apply example 6.
Group 2: squab neck block is pickled without using pickling liquid, other modes of operation are identical with embodiment 6.
Group 3: wild purple perilla alcohol extracting thing is not added, other modes of operation are identical with embodiment 6.
Group 4: montmorillonite is not added, other preparation process are identical with embodiment 6.
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 6
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 (7)
1. a kind of preparation method of spicy squab neck, which comprises the following steps:
1) squab neck is put into boiled water to quick-boil to scald and is pulled out, cleaned and drain after the subcutaneous tissue impurity on removing squab neck surface, use
Perforator pierce into taste pore along the end face of squab neck block embryo material section, and tasty hole quantity≤2 enter taste pore and are evenly arranged on squab neck
On the end face of block blank section；Marinated 2~3h is carried out to squab neck embryo material section using pickling liquid, pulls out, obtains marinated squab neck block；
Wherein, the pickling liquid the preparation method comprises the following steps: in 400~500 parts by weight rice wine add 3~5 parts by weight of kaempferia galamga, 6~8 weight of the root of Dahurain angelica
Part and 2~4 parts by weight of sea-buckthorn are measured, are impregnated 7~10 days, 5~10 parts of sour lime juice, 3~6 parts by weight of pickled leek juice are added, are saved
20~30 days, the filtrate for filtering acquisition was pickling liquid；
2) jar-sealed wine is added into the marinated squab neck block to squab neck block is covered, and is adjusted to protect by heating device after high fire is boiled
The state boiled in pot is held, keeps small fire to heat 15~20min, pulls squab neck out and rinsed well under cold water, is filtered dry,
15~30min is pickled using sodium bicarbonate solution, squab neck is pulled out using rinsing well under cold water, obtains pretreatment squab
Neck；
3) water is added into rhizoma zingiberis, dried orange peel, cassia seed, capsicum, Chinese prickly ash, hawthorn, sweet basil, lemon-grass, mountain naphthalene, the leaf of bamboo and honey,
After boiling, it is subsequently added into salt, jar-sealed wine, oyster sauce, dark soy sauce, capsaicine, chilli oil and cooks, seasoning is obtained, toward the seasoning
Addition pretreatment squab neck continues to cook in material, pulls out, drains, and is uniformly mixed with pretreatment guar gum, obtains seasoning squab neck；
Wherein, it is described pretreatment guar gum the preparation method comprises the following steps: by edible guar gum be sent into water in stir evenly, whipping temp be 70~
80 DEG C, pretreatment montmorillonite particle is added under stirring, continues 10~15min of ultrasonic disperse, spray drying is pre-processed
Guar gum；
4) the seasoning squab neck is packed by specification, vacuum sealing obtains the spicy squab neck after radiation sterilization.
2. the preparation method of spicy squab neck according to claim 1, which is characterized in that the matter in the sodium carbonate liquor
Measuring score is 5~7%.
3. the preparation method of spicy squab neck according to claim 1, which is characterized in that in step 3), toward 2~5 weight
Part rhizoma zingiberis, 0.5~1 parts by weight dried orange peel, 1.5~2 parts by weight cassia seeds, 5~10 parts by weight capsicums, 8~12 parts by weight Chinese prickly ashes, 2
~3 parts by weight hawthorn, 3~6 parts by weight sweet basils, 3~5 parts by weight lemon-grasses, 1~2 parts by weight mountain naphthalene, 2~4 parts by weight leaf of bamboves and
1000~1500 parts by weight water are added in 5~10 parts by weight honey, after boiling, are subsequently added into 0.5~1 parts by weight salt, 6~8
Parts by weight jar-sealed wine, 3~7 parts by weight oyster sauce, 2~4 parts by weight dark soy sauce, 3~5 parts by weight capsaicines, 3~6 parts by weight chilli oils
30~40min is cooked, it is seasoning that filtering, which obtains filtrate,.
4. the preparation method of spicy squab neck according to claim 1, which is characterized in that the system of the pretreatment guar gum
Preparation Method are as follows: the edible guar gum of 10~20 parts by weight is sent into the water of 150~160 parts by weight and is stirred evenly, whipping temp
It is 70~80 DEG C, 30~40 parts by weight is added under stirring and pre-process montmorillonite particle, continue 10~15min of ultrasonic disperse,
Spray drying obtains pretreatment guar gum.
5. the preparation method of spicy squab neck according to claim 1, which is characterized in that the system of the pretreatment montmorillonite
Preparation Method are as follows: montmorillonite raw material will be dried under conditions of 75~85 DEG C, the sieve of 100~200 mesh is crossed after smashing and grinding, is obtained
Montmorillonite powder adds deionized water into montmorillonite powder, stirs evenly, and impregnates 3~5 hours, supernatant is removed after centrifugation, again
Centrifugation after deionized water is impregnated 3~5 hours is added and removes supernatant, obtains the pretreatment montmorillonite after sediment is spray-dried.
6. the preparation method of spicy squab neck according to claim 1, which is characterized in that further include purple in the seasoning
Soviet Union's alcohol extracting thing, the purple perilla alcohol extracting thing are added after boiling.
7. the preparation method of spicy squab neck according to claim 6, which is characterized in that the system of wild purple perilla alcohol extracting thing
Preparation Method are as follows: dry wild purple perilla, addition alcoholic strength is 30 degree or more in the wild purple perilla dry toward 50~60 parts by weight
1000~1100 parts by weight of rice wine, impregnate 30 days or more, obtain the wild purple perilla alcohol extracting thing.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113397136A (en) * | 2021-06-25 | 2021-09-17 | 杭州森宝食品有限公司 | Carbon baked cashew nuts and preparation method thereof |
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| CN102415583A (en) * | 2011-04-14 | 2012-04-18 | 天津科技大学 | Processing method beef squid salad salami |
| CN104783194A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Production process for spicy duck neck |
| CN106942634A (en) * | 2017-03-28 | 2017-07-14 | 江苏五香居食品有限公司 | A kind of pot-stewed fowl duck neck and preparation method thereof |
| CN107259391A (en) * | 2017-07-25 | 2017-10-20 | 安徽雨杏食品有限公司 | A kind of full numbed and hot duck neck preparation method of chewy texture |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415583A (en) * | 2011-04-14 | 2012-04-18 | 天津科技大学 | Processing method beef squid salad salami |
| CN104783194A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Production process for spicy duck neck |
| CN106942634A (en) * | 2017-03-28 | 2017-07-14 | 江苏五香居食品有限公司 | A kind of pot-stewed fowl duck neck and preparation method thereof |
| CN107259391A (en) * | 2017-07-25 | 2017-10-20 | 安徽雨杏食品有限公司 | A kind of full numbed and hot duck neck preparation method of chewy texture |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113397136A (en) * | 2021-06-25 | 2021-09-17 | 杭州森宝食品有限公司 | Carbon baked cashew nuts and preparation method thereof |
| CN113397136B (en) * | 2021-06-25 | 2022-05-17 | 杭州森宝食品有限公司 | Carbon baked cashew nuts and preparation method thereof |
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