Preparation method of spiced squab meat jerky
The invention discloses a preparation method of spiced squab meat jerky, which is characterized in that the pigeon meat is marinated with pickling accessories, pre-cooked, roasted with roasted spices,seasoned and dried; wherein, the raw materials for pickling accessories comprises the following raw...
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| creator | LIU CHENGHAI TAN BENJIE WANG HONGZHEN YANG SUFANG LIU DALI GE HONGWEI HOU XIMEI |
| description | The invention discloses a preparation method of spiced squab meat jerky, which is characterized in that the pigeon meat is marinated with pickling accessories, pre-cooked, roasted with roasted spices,seasoned and dried; wherein, the raw materials for pickling accessories comprises the following raw materials: stone-rock tea, dried orange peel, cow-to-tail, honey, thyme, black pepper, vine pepper,peach gum, dried fructus lycii, chinese onion segment, oyster sauce, oil-consuming, salt and white vinegar; the roasted spice comprises following raw materials: fructus foeniculi, cortex cinnamomi japonici, fructus anisi stellati, fructus zanthoxyli, zingiberis rhizoma, fructus zanthoxyli, dried fructus lycii, cortex cinnamomi, fructus anisi stellati, fructus amomi, mume fructus, flos magnoliae,fructus aurantii immaturus, rhizoma polygonati, radix polygoni multiflori preparata, fructus psidii guajavae, cumin, chicken essence, white granulated sugar, sesame oil, and linseed oil. the preparedsquab dried meat has the adv |
| format | Patent |
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wherein, the raw materials for pickling accessories comprises the following raw materials: stone-rock tea, dried orange peel, cow-to-tail, honey, thyme, black pepper, vine pepper,peach gum, dried fructus lycii, chinese onion segment, oyster sauce, oil-consuming, salt and white vinegar; the roasted spice comprises following raw materials: fructus foeniculi, cortex cinnamomi japonici, fructus anisi stellati, fructus zanthoxyli, zingiberis rhizoma, fructus zanthoxyli, dried fructus lycii, cortex cinnamomi, fructus anisi stellati, fructus amomi, mume fructus, flos magnoliae,fructus aurantii immaturus, rhizoma polygonati, radix polygoni multiflori preparata, fructus psidii guajavae, cumin, chicken essence, white granulated sugar, sesame oil, and linseed oil. the preparedsquab dried meat has the adv</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 ; 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wherein, the raw materials for pickling accessories comprises the following raw materials: stone-rock tea, dried orange peel, cow-to-tail, honey, thyme, black pepper, vine pepper,peach gum, dried fructus lycii, chinese onion segment, oyster sauce, oil-consuming, salt and white vinegar; the roasted spice comprises following raw materials: fructus foeniculi, cortex cinnamomi japonici, fructus anisi stellati, fructus zanthoxyli, zingiberis rhizoma, fructus zanthoxyli, dried fructus lycii, cortex cinnamomi, fructus anisi stellati, fructus amomi, mume fructus, flos magnoliae,fructus aurantii immaturus, rhizoma polygonati, radix polygoni multiflori preparata, fructus psidii guajavae, cumin, chicken essence, white granulated sugar, sesame oil, and linseed oil. the preparedsquab dried meat has the adv</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 spiced squab meat jerky |
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