CN110897096A - Method for making salt baked peacocks - Google Patents
Method for making salt baked peacocks Download PDFInfo
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- CN110897096A CN110897096A CN201811082500.9A CN201811082500A CN110897096A CN 110897096 A CN110897096 A CN 110897096A CN 201811082500 A CN201811082500 A CN 201811082500A CN 110897096 A CN110897096 A CN 110897096A
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- peacock
- oil
- peacocks
- salt
- baked
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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
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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
- A23L13/40—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
- A23L13/70—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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a method for preparing salt baked peacocks, which takes peacock blocks as raw materials and comprises the following steps in sequence: pickling the peacock blocks with 15% of salt for 0.5-8 hours, rolling and coating seasonings, and then baking the peacock blocks at 130 ℃ until the residual water content is 10-40%; dipping in an organic solvent or emulsified vegetable oil at 120 ℃ for 2-30 minutes, and removing the surface solvent or oil; spraying 0.1-8% of alum water or 0.05-3% of soda water on the surface of the peacock blocks to remove surface water; spraying spice oil at 50-140 ℃ for 1-10 minutes, and removing surface oil; the salt baked peacock processed by the method has crisp skin, chewy meat muscle fibril, fragrant flavor accompanied with peacock fragrance, delicious taste and lasting aftertaste, has the skin color similar to that of peacocks, and is particularly suitable for deep processing, development and utilization of cultured peacocks.
Description
Technical Field
The invention relates to a method for preparing salt baked peacocks.
Background
In the traditional salt roasted chicken, raw salt is usually fried to be hot (white smoke and slightly dark red) in an old iron pan, the center is opened, three pieces of sandpaper wrapped chicken are put on the side, covered with salt, and the fire is turned off. The temperature of the salt is kept by using the afterheat of a stove, and the chicken is baked by using the heat of the salt for about 25 to 30 minutes (in the baking process, the chicken is turned over once in about 15 minutes and then baked by fire). And taking out after the salt is cooled. The outer wrapping gauze paper is torn lightly, the chicken pieces are put on a dish, and then the chicken pieces are put on a table with the spiced salt. Sometimes, the chicken is colored and then put into a cage, steamed to medium maturity and then baked with salt. The chicken is replaced by the peacock meat, and because the fat content of the existing cultured peacocks is high, the peacocks are loose and have light taste, the chicken processed by the traditional salt roasted chicken method is difficult to prepare the food which is popular with people even if the chicken is eaten fresh; in particular, small-package peacock meat food becomes into peacock meat powder paste after being sterilized at 108-120 ℃, and has no myofibril and filiform biting feeling, and the flavor has no fragrance before sterilization and fresh aesthetic feeling.
Disclosure of Invention
The invention aims to provide a salt baked crispy peacock meat product with aromatic flavor, and particularly provides a small-package peacock meat product with good muscle fiber elasticity.
The invention relates to a method for preparing salt baked peacocks, which takes peacock blocks as raw materials and comprises the following steps in sequence:
a. pickling peacock blocks with 15% of salt for 0.5-8 hours;
b. rolling and coating seasonings on the pickled peacock blocks;
c. then, baking the peacock lumps at 130 ℃ until the residual moisture is 10-40%;
d. dipping the baked peacock lumps in an organic solvent or emulsified vegetable oil at 120 ℃ for 2-30 minutes, and removing the surface solvent or oil; the organic solvent is n-hexane or diethyl ether, and the emulsified vegetable oil is prepared by blending vegetable oil, an emulsifier, water and an antioxidant;
e. spraying 0.1-8% of alum water or 0.05-3% of soda water on the surface of the peacock blocks to remove surface water;
f. spraying spice oil at 50-140 ℃ for 1-10 minutes, and removing surface oil; the spice oil is obtained by extracting spice from vegetable oil and filtering;
the percentages are the weight percentage of each component relative to the peacock.
The peacock pieces can be peacock legs, peacock wings or peacock breasts, etc.
The salt baked peacock prepared by the method is packaged, sealed, sterilized and cooled to obtain a small salt baked peacock package product. The sterilization method is generally sterilization at 110-120 ℃ for 10-30 minutes.
The flavoring of step b may be a mixture comprising: salt, sweetening agent and flavor enhancer. A mixture of: salt, white sand pond, monosodium glutamate and Hydrolyzed Vegetable Protein (HVP) seasoning.
And e, spraying 0.1-8% of alum water or 0.05-3% of soda water on the surfaces of the peacock blocks by spraying or quickly leaching the peacock blocks, wherein the peacock skins are moderately swelled.
Step d aims to remove the fat moderately, and the collagen in the peacock skin is easy to swell in the next process. The emulsified vegetable oil is prepared from 77.7 parts of peanut oil, 5 parts of lard oil, 2 parts of sesame oil, 10 parts of rape oil, 5 parts of water, 0.3 part of emulsifier and 0.02 part of antioxidant. Such as distilled monoglyceride, and antioxidant such as t-butyl p-hydroxyanisole (BHA).
After the peacock is pickled by the salt in the step a, preferably soaking the peacock for 0.5 to 5 hours by 0.1 to 5 percent of organic acid, and removing surface moisture; the organic acid is preferably one of the following or a mixture thereof: lactic acid, acetic acid, citric acid, malic acid. More preferably a mixture of acetic acid, citric acid and lactic acid in a weight ratio of 14: 5: 1.
The spice oil in the step f is preferably prepared by adding 5 parts by weight of spices into 100 parts by weight of vegetable oil, leaching at 50-140 ℃, and filtering, wherein the spices comprise, by weight, sand ginger powder, fructus amomi powder, ginger powder, allspice powder, turmeric powder and black pepper powder in a ratio of 8: 3: 2: 2.5: 3: 2.2. Further, after dipping or spraying the spice oil, the spice is also coated in a rolling way.
The removal of surface moisture, solvent or oil can be carried out by draining, spin-drying or oven-drying.
The method for preparing the salt baked peacock provided by the invention is recommended to be carried out according to the following steps:
soaking fresh peacock legs in 3% salt and 0.35% acetic acid solution for 3 hr, and draining; roll-coating 0.45% of salt, 0.5% of white granulated sugar, 0.3% of monosodium glutamate and 0.1% of hydrolyzed vegetable protein seasoning; then baking for 3.5 hours at 78 ℃; soaking in 100% emulsified vegetable oil at 90 deg.C for 3 min; after dehydration and spin-drying, 2.8 percent of alum water is sprayed on the surface until no water drops; spraying 1.5% perfume oil and rolling and coating 0.3% chilli powder, and drying. Vacuum sealing in a small packaging bag, sterilizing at 115 deg.C for 20 min, and cooling to obtain small salt baked peacock packaging product.
The salt baked peacock skin processed by the method is crisp, the meat muscle fibril is chewy, the flavor is fragrant with peacock fragrance, the taste is delicious, the aftertaste is durable, the skin color is similar to that of the peacock, and the method is particularly suitable for deep processing, development and utilization of the cultured peacocks. The obtained small salt baked peacock package product has unique flavor and complete appearance after being stored at room temperature for a long time.
Detailed Description
The present invention will be further described with reference to the following examples and comparative examples, but the scope of the present invention is not limited thereto.
Example 1
The emulsified vegetable oil is prepared by 77.7 parts of peanut oil, 5 parts of lard oil, 2 parts of sesame oil, 10 parts of rape oil, 5 parts of water, 0.3 part of emulsifier distilled monoglyceride and 0.02 part of antioxidant BHA.
The spice is prepared from the sand ginger powder, the fructus amomi powder, the ginger powder, the allspice powder, the turmeric powder and the black pepper powder according to the weight ratio of 8: 3: 2: 2.5: 3: 2.2. Adding 100 parts by weight of vegetable oil into 5 parts by weight of the spice, leaching at 100 ℃, and filtering to obtain spice oil.
Dipping 100Kg of fresh peacock legs for 3 hours by using 3Kg of table salt and 100Kg of 0.35% acetic acid solution, draining water, roll-coating 450g of table salt, 500g of white granulated sugar, 300g of monosodium glutamate and 100g of HVP seasoning in a drum-shaped mixer, then drying for 3.5 hours at 78 ℃, dipping in 100Kg of emulsified vegetable oil at 90 ℃ for 3 minutes, dehydrating and spin-drying, spraying 2.8Kg of alum water on the surface of the drum-shaped mixer till no water drops, spraying 1.5Kg of spice oil and adding 300g of pepper powder to obtain the salt baked peacock product.
And putting the salt baked peacock product into a small packaging bag, sealing the bag in vacuum, sterilizing the bag for 15 minutes at 115 ℃, and cooling the bag to obtain a small salt baked peacock packaging product. The obtained product has good flavor after being stored at room temperature for 1 year.
Claims (10)
1. A method for preparing salt baked peacocks takes peacock blocks as raw materials, and is characterized by comprising the following steps in sequence:
a. pickling peacock blocks with 15% of salt for 0.5-8 hours;
b. rolling and coating seasonings on the pickled peacock blocks;
c. then, baking the peacock lumps at 130 ℃ until the residual moisture is 10-40%;
d. dipping the baked peacock lumps in an organic solvent or emulsified vegetable oil at 120 ℃ for 2-30 minutes, and removing the surface solvent or oil; the organic solvent is n-hexane or diethyl ether, and the emulsified vegetable oil is prepared by blending vegetable oil, an emulsifier, water and an antioxidant;
e. spraying 0.1-8% of alum water or 0.05-3% of soda water on the surface of the peacock blocks to remove surface water;
f. spraying spice oil at 50-140 ℃ for 1-10 minutes, and removing surface oil; the spice oil is obtained by extracting spice from vegetable oil and filtering; the percentages are the weight percentage of each component relative to the peacock.
2. The method for preparing salt baked peacocks according to claim 1, wherein the salt baked peacocks are packaged, sealed, sterilized and cooled to obtain a small salt baked peacocks package product.
3. The method for preparing salt baked peacocks as claimed in claim 2, wherein the flavoring comprises a mixture of the following components: salt, sweetening agent and flavor enhancer.
4. The method for preparing salt baked peacocks according to claim 3, wherein the step e is as follows: quickly leaching peacock blocks in 0.1-8% of alum water or 0.05-3% of soda water, and removing surface water.
5. The method for preparing salt baked peacocks according to claim 3, wherein the spice oil is prepared by adding 5 parts by weight of spice into 100 parts by weight of vegetable oil, leaching at 50-140 ℃, and filtering, wherein the spice oil comprises the following components in parts by weight of sand ginger powder, fructus amomi powder, ginger powder, allspice powder, turmeric powder and black pepper powder, and the weight ratio of the spice to the ginger powder to the black pepper powder is 8: 3: 2.5: 3: 2.2.
6. The method for preparing salt baked peacocks according to claim 2, wherein the emulsified vegetable oil is prepared from 77.7 parts of peanut oil, 5 parts of lard oil, 2 parts of sesame oil, 10 parts of rape oil, 5 parts of water, 0.3 part of emulsifier and 0.02 part of antioxidant.
7. The method for preparing salt baked peacocks according to claim 6, wherein the emulsifier is distilled monoglyceride and the antioxidant is t-butyl p-hydroxyanisole.
8. The method for producing salt-baked peacocks as claimed in any one of claims 1 to 7, wherein in the step a, the raw materials are pickled with common salt and then soaked with 0.1 to 5% organic acid for 0.5 to 5 hours to remove surface moisture; the organic acid is one of the following or a mixture of the following in any proportion: lactic acid, acetic acid, citric acid, malic acid.
9. The method for preparing salt baked peacocks as claimed in claim 8, wherein in step f, the spice is coated by rolling after the spice oil is sprayed.
10. The method for preparing salt baked peacocks according to claim 1, which comprises the following steps:
soaking fresh peacock legs in 3% salt and 0.35% acetic acid solution for 3 hr, and draining; roll-coating 0.45% of salt, 0.5% of white granulated sugar, 0.3% of monosodium glutamate and 0.1% of hydrolyzed vegetable protein seasoning; then baking for 3.5 hours at 78 ℃; soaking in 100% emulsified vegetable oil at 90 deg.C for 3 min; after dehydration and spin-drying, 2.8 percent of alum water is sprayed on the surface until no water drops; spraying 1.5% of perfume oil, rolling and coating 0.3% of chilli powder, and drying; vacuum sealing in a small packaging bag, sterilizing at 115 deg.C for 20 min, and cooling to obtain small salt baked peacock packaging product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811082500.9A CN110897096A (en) | 2018-09-17 | 2018-09-17 | Method for making salt baked peacocks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811082500.9A CN110897096A (en) | 2018-09-17 | 2018-09-17 | Method for making salt baked peacocks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110897096A true CN110897096A (en) | 2020-03-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811082500.9A Pending CN110897096A (en) | 2018-09-17 | 2018-09-17 | Method for making salt baked peacocks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110897096A (en) |
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2018
- 2018-09-17 CN CN201811082500.9A patent/CN110897096A/en active Pending
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Application publication date: 20200324 |