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Pickling agent applied for squab braised in brown sauce and pickling method using pickling agent

A kind of pickling preparation and technology of squab, which is applied in the field of braised squab preparation, can solve the problems of uneven pickling, too salty taste, long pickling time, etc., and achieve reasonable pickling time, high freshness, and uniform pickling Effect

Pending Publication Date: 2019-08-20
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The purpose of the present invention is to overcome the deficiencies of the prior art (uneven salting, loss of weight, too salty taste, poor color, long pickling time, damage to the freshness of squabs, etc.), and to provide a method for use in braised milk. Pigeon pickling agent and its pickling method

Method used

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  • Pickling agent applied for squab braised in brown sauce and pickling method using pickling agent
  • Pickling agent applied for squab braised in brown sauce and pickling method using pickling agent
  • Pickling agent applied for squab braised in brown sauce and pickling method using pickling agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A pickling preparation applied to braised squab. Based on the mass of the squab, the mass of each component is 0.4% star anise, 0.15% pepper, 0.2% pepper, 0.5% cinnamon, 0.5% tangerine peel, and 0.1% bay leaf , 0.5% fennel, 0.5% licorice, 5% ginger, 1% soy sauce, 1% Hakka wine, 0.4% monosodium glutamate, fully mixed to obtain a pickling preparation.

Embodiment 2

[0043] (1) Raw material pretreatment method:

[0044] After washing the pigeons, drain the surface water, remove the feet, and blanch them in boiling water for later use;

[0045] (2) Blanching method:

[0046] First boil a large pot of boiling water and keep it boiling. Drain the surface water of the cleaned pigeons, quickly put them into boiling water, then pick them up and rinse them with running water to cool to room temperature. Rinse the blood stains on the surface and inside of the pigeons, and drain them. stand-by;

[0047] (3) Pickling method:

[0048] The salting preparation formula is according to the salting preparation of embodiment 1 gained;

[0049] Dry pickling method: Stir the pickle formula evenly, apply it evenly on the squab to marinate, then seal it with a sealing bag, put it in a large beaker for ultrasonic treatment, and process it for 30 minutes, then take it out and turn the raw material up and down once , so repeated 2-3 times. During the picklin...

Embodiment 3

[0056] Embodiment 3: the result and analysis of different pickling time

[0057] Effects of pickling time on the sensory quality of braised squab as follows: figure 1 ,Depend on figure 1 It can be seen that the sensory score is relatively high when the pickling time is 3h. If the marinating time is too short, the marinating agent will not fully penetrate into the meat, and if the marinating time is too long, the meat will lose too much water, resulting in an overly salty taste. Braised squab with a marinating time of 3 hours is relatively the best in quality and is most popular with raters, so 2 hours, 3 hours, and 4 hours are selected as appropriate curing times.

[0058] Table 1 Effect of different pickling time on the color difference of braised squab

[0059]

[0060] It can be seen from Table 1 that when the pickling time is 2-4h, the color difference value increases with time, and when the pickling time is 4-5h, the color difference value decreases with the increas...

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Abstract

The invention discloses a pickling agent applied for squab braised in brown sauce and a pickling method using the pickling agent. On basis of mass of squab, the pickling agent applied for the squab braised in brown sauce comprises the following ingredients in percentage by mass: 0.1-0.6% of star anise, 0.1-0.2% of Chinese prickly ash, 0.1-0.3% of pepper, 0.4-0.6% of Chinese cinnamon, 0.4-0.6% of dried orange peel, 0.05-0.15% of laurel leaf, 0.4-0.6% of fennel, 0.4-0.6% of liquorice roots, 4-6% of ginger, 0.5-1.5% of soy sauce, 0.5-1.5% of Hakka Niang liquor, and 0.3-0.5% of monosodium glutamate. Squab processed by using the pickling agent and the pickling method disclosed by the invention is uniformly pickled, relatively beautiful in color and luster, rational in pickling time, and highlyfresh. The pickled squab has a nitrite content of 0.012 mg / kg, a protein content of 21.0023%, a fat content of 2.8%, and an acid value of 2.1 mg / g; moreover, 63 types of volatile flavor substances arecontained.

Description

technical field [0001] The invention relates to the field of food technology, in particular to the preparation technology of braised squab. Background technique [0002] Braised squab is one of the famous traditional dishes in Guangdong Province, belonging to Cantonese cuisine. It has a complete color, fragrance, rich nutrition, crispy outside and tender inside. The main material is squab, which is characterized by crisp skin, smooth meat, tender bones and juiciness. It has a unique flavor and is deeply loved by people. There is even a saying that "one pigeon wins nine chickens". [0003] The technological process of braised squab: healthy squab → pretreatment → blanching → marinating → marinating → epidermis water → drying → frying → finished product. [0004] The main points of operation are as follows: [0005] (1) Selection of raw materials: select squabs with uniform size and quality of about 220g, which have passed the inspection and quarantine certificate. [000...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L13/40A23L13/50A23L13/70
CPCA23L27/00A23L13/428A23L13/50A23L13/72A23V2002/00A23V2300/48
Inventor 赵文红钱敏白卫东郑敏怡曾晓房刘巧瑜
Owner ZHONGKAI UNIV OF AGRI & ENG
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