Preparation method of pickled pepper pigeon neck
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...
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| creator | LIU CHENGHAI TAN BENJIE WANG HONGZHEN YANG SUFANG LIU DALI GE HONGWEI HOU XIMEI |
| description | 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 seal |
| format | Patent |
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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 seal</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; 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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 seal</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAIKEotSCxKLMnMz1PITS3JyE9RyE9TKMhMzs5JTVEoSC0oSC0CctNTgfJ5qcnZPAysaYk5xam8UJqbQdHNNcTZQze1ID8-tbggMTk1L7Uk3tnP0MDS0MjYxMTC0ZgYNQBf_Ss9</recordid><startdate>20190104</startdate><enddate>20190104</enddate><creator>LIU CHENGHAI</creator><creator>TAN BENJIE</creator><creator>WANG HONGZHEN</creator><creator>YANG SUFANG</creator><creator>LIU DALI</creator><creator>GE HONGWEI</creator><creator>HOU XIMEI</creator><scope>EVB</scope></search><sort><creationdate>20190104</creationdate><title>Preparation method of pickled pepper pigeon neck</title><author>LIU CHENGHAI ; 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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 seal</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation method of pickled pepper pigeon neck |
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