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Preparation method of pickled pepper pigeon neck

A technology for pickling pigeons and pigeons with peppers is applied in the functions of food ingredients, food ingredients containing yeast, and food ingredients as taste improvers, etc., and can solve the problems of less meat, more neck bones, and waste of resources. To achieve the effect of lowering blood lipids, rich and mellow flavor, and easy to absorb

Inactive Publication Date: 2019-01-04
南宁利腾农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, the eating method of squab meat is mainly cooking in restaurants. Squab pigeon necks often have more bones and less meat quality, so consumers don’t like them. Consumers often discard them, resulting in a waste of resources.

Method used

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  • Preparation method of pickled pepper pigeon neck
  • Preparation method of pickled pepper pigeon neck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of pickled pepper squab neck, it comprises the following steps:

[0022] 1) Purify the neck of the pigeon, remove the fur on the surface of the neck, wash it with water, cut the neck of the pigeon into two sections, cut it into pieces of the neck of the pigeon, and use the pickling solution to pickle the neck of the pigeon Stew for 2 hours, remove to obtain pickled squab neck pieces; wherein, the preparation method of the pickled liquid is: add 3g of hawthorn, 6g of betel nut and 4g of seabuckthorn to 400g of rice wine, soak for 10 days, add 10g of sour lemon juice and sour Buckwheat juice 6g, stored for 30 days, the filtrate obtained by filtration is the pickling liquid;

[0023] 2) Add bottle-sealing wine to the pickled pigeon neck until it covers the pigeon neck, bring to a boil on high heat and continue to cook on low heat for 15 minutes, remove the pigeon neck, rinse it under cold water, drain it, and use Marinate in sodium bicarbonate...

Embodiment 2

[0028] A kind of preparation method of pickled pepper squab neck, it comprises the following steps:

[0029] 1) Purify the neck of the pigeon, remove the fur on the surface of the neck, wash it with water, cut the neck of the pigeon into two sections, cut it into pieces of the neck of the pigeon, and use the pickling solution to pickle the neck of the pigeon Stew for 2 hours, remove to obtain pickled squab neck pieces; wherein, the preparation method of the pickled liquid is: add 3g of hawthorn, 6g of betel nut and 4g of seabuckthorn to 40g of rice wine, soak for 10 days, add 10g of sour lemon juice and sour Buckwheat juice 6g, stored for 30 days, the filtrate obtained by filtration is the pickling liquid;

[0030] 2) Add bottle-sealing wine to the pickled pigeon neck until it covers the pigeon neck, bring to a boil on high heat and continue to cook on low heat for 15 minutes, remove the pigeon neck, rinse it under cold water, drain it, and use Sodium bicarbonate solution wit...

Embodiment 3

[0034] A kind of preparation method of pickled pepper squab neck, it comprises the following steps:

[0035] 1) Purify the neck of the pigeon, remove the fur on the surface of the neck, wash it with water, cut the neck of the pigeon into two sections, cut it into pieces of the neck of the pigeon, and use the pickling solution to pickle the neck of the pigeon Stew for 2 hours, remove to obtain pickled squab neck pieces; wherein, the preparation method of the pickled liquid is: add 3g of hawthorn, 6g of betel nut and 4g of seabuckthorn to 400g of rice wine, soak for 10 days, add 10g of sour lemon juice and sour Buckwheat juice 6g, stored for 30 days, the filtrate obtained by filtration is the pickling liquid;

[0036] 2) Add bottle-sealing wine to the pickled pigeon neck until it covers the pigeon neck, bring to a boil on high heat and continue to cook on low heat for 15 minutes, remove the pigeon neck, rinse it under cold water, drain it, and use Sodium bicarbonate solution wi...

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Abstract

The invention provides a preparation method of pickled pepper pigeon neck, which comprises the following steps: 1) carrying out purification treatment on the pigeon neck, removing the surface fur of the pigeon neck, water cleaning, cutting into pigeon neck pieces, pickling the pigeon neck pieces by using a pickling solution, taking out and obtaining the pickled pigeon neck pieces; 2) adding the jar sealing wine in the pickled pigeon neck pieces, boiling with small fire after big fire boiling, taking out the pigeon neck to wash in the cool boiled water, filtering and drying, pickling with sodium bicarbonate solution, taking out the pigeon neck pieces, and washing the pigeon neck pieces with cold boiled water; 3) adding seasoner, pickled pepper and cold boiled water into the pigeon neck pieces, cooling, taking out, adding yeast liquid and lactobacillus fermentation, adding flavoring oil, taking out and drying; 4) packaging the pigeon neck pieces prepared in the step 3) according to thespecification, vacuum sealing, and sterilizing to obtain the pickled pigeon neck pieces. The prepared pigeon neck pieces have the characteristics of rich flavor, delicious taste, and the like.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a preparation method of pickled pepper squab neck. Background technique [0002] Pigeon meat, also known as Baifeng, is delicious in meat and rich in nutrition. The famous black-bone chicken and Baifeng balls are made of black-bone chicken and Baifeng as raw materials. It contains calcium, iron, copper and other minerals and vitamins A\B\E etc. are higher than chicken, fish, beef and mutton. Pigeon meat is rich in pantothenic acid, which is very effective in preventing hair loss, white hair and premature aging. Now the eating method of squab meat is mainly cooking in restaurants. The neck of squab is often due to more bones and less meat quality, which is not liked by consumers. Consumers often discard it, resulting in a waste of resources. Pickled pepper food has the characteristics of good taste and appetite-promoting. Therefore, it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/70A23L13/40A23L33/10A23L33/105
CPCA23V2002/00A23L13/20A23L13/42A23L13/428A23L13/50A23L13/72A23L13/74A23L33/10A23L33/105A23V2200/318A23V2200/30A23V2200/3262A23V2200/32A23V2250/21A23V2200/14A23V2250/76A23V2250/1576A23V2250/1614A23V2250/18
Inventor 葛洪伟刘大利王洪振候喜梅刘成海谭本杰杨素芳
Owner 南宁利腾农业科技有限公司
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