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Process for processing Huangshan rock partridge and umbilicaria esculenta soup

A processing technology, the technology of stone chicken, which is used in food ingredients as odor modifiers, food preparation, food science and other directions, can solve the difficulty of fully exploring the market value of Huangshan double stone pot, unfavorable promotion and expansion of the range of eating people, and restricting Huangshan double stone pot. Promote geographical and other issues to achieve the effect of expanding the range of eating people, reducing salty taste and good quality

Inactive Publication Date: 2014-07-23
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing technology of Huangshan double stone pot is still at the stage of eating immediately after cooking. There is no Huangshan double stone pot with industrialized processing and packaging on the market, which greatly limits the promotion area of ​​Huangshan double stone pot and makes the market value of Huangshan double stone pot difficult fully explore
In addition, the existing Huangshan double stone pot usually has a certain fishy smell and high oil content, and the existing Huangshan double stone pot obviously has the salty and fresh seasoning characteristics of traditional Anhui cuisine, which is not conducive to popularization and expansion of the range of eating groups
Simply reducing the amount of seasoning salt is even more detrimental to the removal of fishy smell, and improper removal of oil and fishy smell will seriously affect the taste of chukka, making it lose its own unique taste

Method used

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Embodiment Construction

[0025] The content of the present invention will be described below in conjunction with specific embodiments.

[0026] Step 1. Remove the head of the chutzpah, remove the viscera from the chest, clean it, and cut it into pieces; preferably wild live chutzpah with large individuals and well-developed muscles;

[0027] Step 2. Take 100-250 g of the partridge processed in Step 1, add 0.5-2 mL of cooking wine, 1-2 g of shredded ginger, and 2-3 g of salt, and marinate for 10-20 minutes;

[0028] Step 3: Take 0.5-1 g of dry stone fungus soaked in rehydration and then cleaned;

[0029] Step 4. Heat the cooking oil until it is half-baked, fry the partridge processed in step 2 in oil (15-20 seconds) until the muscles are tightened and the color is golden, remove and drain the oil;

[0030] Step 5. Take 25-65 g of high-quality ham and cut it into slices of about 50 mm×30 mm×2 mm. Apply a small amount of cooking oil in a pan, fry and roast the ham on low heat to make the oil come out, a...

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Abstract

The invention discloses a process for processing Huangshan rock partridge and umbilicaria esculenta soup. The process comprises the following steps: 1, cleaning and slicing rock partridge and then adding cooking wine, shredded ginger and salt to pickle the sliced rock partridge; 2, frying the rock partridge processed in the step 1 until muscles tighten and the color is golden; 3, soaking for rehydrating dry umbilicaria esculenta; 4, baking ham slices till oil is made off the ham slices; 5, adding ginger slices and green onion sections after mixing the rock partridge processed in the step 2 with the ham processed in the step 4, and stewing in water; 6, adding the umbilicaria esculenta processed in the step 3, chicken powder, fish sauce and white pepper before the product obtained in the step 5 is taken out of a pot; and 7, cooling the product processed in the step 6, sealing the product in a thick aluminum foil bag, and carrying out radiation sterilization by 60Co. By the process for processing the Huangshan rock partridge and umbilicaria esculenta soup disclosed by the invention, the defects that existing Huangshan rock partridge and umbilicaria esculenta soup has certain fishy smell, and is high in content of grease and salt are overcome, and the Huangshan rock partridge and umbilicaria esculenta soup can be stored for 3-6 months, and has the advantage of being ready to eat after being unpacked.

Description

technical field [0001] The invention relates to a processing technology of Huangshan double stone pot, belonging to the technical field of food processing. Background technique [0002] Huangshan Double Stone Pot is an Anhui special dish with stone chicken and stone fungus as the main material. It has the advantages of good taste and nutrition, and has a very high market value. The scientific name of the rock chicken is spiny-breasted frog. It is rich in protein and has high nutritional value. It is a unique, wild, pure natural and pollution-free traditional Anhui cuisine ingredient in the Huangshan area. Stone ear is a lichen plant. It is named for its ear-like shape and grows in the damp rock crevices of cliffs. It is flat and irregularly round, with brown on the top and black hairs on the back. Stone fungus contains high protein and various trace elements. It is a nourishing food with high nutritional value and a rare and precious mountain treasure. The stone fungus, ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L1/317A23L13/60A23L33/00
CPCA23L33/10A23V2002/00A23V2200/15
Inventor 周蓓蓓杨松闫晓明陈蕾王辰龙崔艳芳宋亚琼
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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