Preparation method of spiced squab neck

The invention provides a preparation method of spiced squab neck. The preparation method comprises the following steps: 1) hair is removed and a squab neck block is obtained after washing; 2) plant ash filtrate and salt are used to marinate pigeon neck blocks; 3) the squab neck blocks are boiled wit...

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Bibliographische Detailangaben
Hauptverfasser:	LIU CHENGHAI, TAN BENJIE, WANG HONGZHEN, YANG SUFANG, LIU DALI, GE HONGWEI, HOU XIMEI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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Beschreibung
Zusammenfassung:	The invention provides a preparation method of spiced squab neck. The preparation method comprises the following steps: 1) hair is removed and a squab neck block is obtained after washing; 2) plant ash filtrate and salt are used to marinate pigeon neck blocks; 3) the squab neck blocks are boiled with the fire, and removed, the squab neck block are cooked for the second time, and picked up and cold-cut; 4) a compound amino acid is added into the liquorice extract, and stirred evenly, the squab neck block and a TG enzyme are added, and preserved at the temperature of between 35 and 40 DEG C for2-3 hours, the squab neck blocks were removed and dried to obtain pre-conditioned pigeon neck; 5) 100-150 parts by weight of malt syrup is pre-heated to 70-75 DEG C, then put into the prepared pre-conditioned squab neck block, fully stirred, so that the surface of the pre-conditioned squab neck is evenly coated with maltose syrup, after being picked up, the pre-conditioned squab neck is mixed evenly with a mixture of brow