阅读说明：本技术 一种瓦罐叫花鸽 (Crock beggar pigeon ) 是由 张军 于 2019-01-16 设计创作，主要内容包括：本发明涉及一种瓦罐叫花鸽,其包括如下步骤：步骤一、乳鸽的选料；步骤二、将选好的雏鸽进行宰杀,放置在清水中浸泡10～30min,将血水漂干净；步骤三、乳鸽腌制；步骤四、清洗风干水分；步骤五、鸽身刷上一层花生油,外用荷叶包裹1～3层再用食品包装纸包装1～3层最后用细麻绳扎紧；步骤六、在外壁上包裹黄泥；步骤七、将包好黄泥的乳鸽放置在铁丝盘中,放入烤箱内烘烤；步骤八、将烘烤后的乳鸽再次放入瓦罐中,利用炭火煨制100～150min后,出炉；步骤九、将乳鸽上的包装纸和荷叶依次去除,放入盘中得到成品。该瓦罐叫花鸽,保证鸽子本身的营养价值,形成独特风味,营养丰富,绿色健康。(The invention relates to a crock beggar pigeon, which comprises the following steps: step one, selecting young pigeons; killing the selected young pigeons, placing the young pigeons in clear water for soaking for 10-30 min, and rinsing blood; step three, pickling young pigeons; step four, cleaning and air-drying moisture; brushing a layer of peanut oil on the pigeon body, wrapping 1-3 layers of peanut oil by using lotus leaves, wrapping 1-3 layers of peanut oil by using food packaging paper, and finally fastening by using a fine hemp rope; step six, wrapping yellow mud on the outer wall; seventhly, placing the young pigeons wrapped with the yellow mud into an iron wire disc, and baking the young pigeons in an oven; step eight, putting the roasted young pigeons into an earthen jar again, stewing the young pigeons for 100-150 min by using charcoal fire, and discharging the young pigeons out of the stove; and step nine, removing the wrapping paper and the lotus leaves on the young pigeons in sequence, and putting the young pigeons and the lotus leaves into a tray to obtain a finished product. The crocus japonicas have the advantages of guaranteed nutritive value of pigeons, unique flavor, rich nutrition, greenness and health.)

1. A crock beggar pigeon is characterized by comprising the following steps: step one, selecting young pigeons with a growing period of 20-25 days by selecting materials of young pigeons; killing the selected young pigeons, removing esophagus, trachea and viscera, removing fluff, then placing the pigeons in clean water for soaking for 10-30 min, and rinsing blood; step three, uniformly smearing pickling material powder on the inner side and the outer side of the cleaned young pigeon, and pickling the young pigeon in a fresh-keeping refrigerator for 3-5 hours; step four, putting the pickled young pigeons into cold water to wash the pickling powder, putting the young pigeons into an intelligent air drying cabinet to quickly air-dry and lock water, and blowing the young pigeons for 30-80 min at 50-70 ℃ in a heat-regulating air mode; taking out the air-dried young pigeons, brushing a layer of peanut oil on the pigeons, wrapping 1-3 layers of the pigeons with lotus leaves, wrapping 1-3 layers of the pigeons with food packaging paper, and finally tightening the pigeons with a fine hemp rope; step six, placing the bundled young pigeons in the middle of the yellow mud, lifting four corners of the young pigeons by using wet cloth to tightly wrap the young pigeons so that the yellow mud is tightly adhered, and then removing the wet cloth; seventhly, placing the young pigeons wrapped with the yellow mud into an iron wire disc, and baking the young pigeons in an oven; step eight, putting the roasted young pigeons into an earthen jar again, stewing the young pigeons for 100-150 min by using charcoal fire, and discharging the young pigeons out of the stove; and step nine, removing the wrapping paper and the lotus leaves on the young pigeons in sequence, and putting the young pigeons and the lotus leaves into a tray to obtain a finished product.

2. The crock beggar pigeon according to claim 1, wherein: the pickling powder in the third step comprises 100-300 g of anise, 100-150 g of cassia bark, 100-150 g of dried orange peel, 100-150 g of kaempferia galanga, 80-120 g of bay leaf, 80-120 g of amomum cardamomum, 80-120 g of amomum villosum, 30-80 g of fennel, 30-80 g of pepper and 30-80 g of tsaoko amomum fruit, the raw materials are mixed and then pulverized into powder, and 500-1000 g of salt, 200-400 g of white sugar and 100-200 g of chicken powder are added and fully and uniformly mixed.

3. The crock beggar as claimed in claim 2, wherein: the pickling powder in the third step further comprises 50-100 g of chilli powder.

4. The crock beggar pigeon according to claim 1, wherein: the net weight range of the squab in the first step is 300-400 g.

5. The crock beggar pigeon according to claim 1, wherein: and the yellow mud in the sixth step is prepared by blending loess, bran, folium artemisiae argyi and salt with clear water.

6. The crock beggar pigeon according to claim 1, wherein: and the baking temperature in the seventh step is 180-220 ℃, and the baking time is 50-80 min.

7. The crock beggar pigeon according to claim 6, wherein: and step eight, supplementing yellow mud dropped from the outer surface of the young pigeon between the tile pots.

Technical Field

The invention relates to the technical field of cate, in particular to an earthen jar beggar pigeon.

Background

With the continuous improvement of the living standard of people, the demand of consumers for safe and high-quality livestock and poultry products is increased year by year. Pigeon meat has delicious taste, high protein and low fat, rich mineral elements, balanced amino acid composition and easy digestion and absorption by human body, and folk has a theory of' one pigeon Shengjiu chicken! However, there are many kinds of young pigeon snacks: such as braising, crisping, brine, etc. However, in order to satisfy the perfect pursuit of the Chinese people for the diet snacks, on the basis of being more nutritious, healthier, greener and more delicious, the company is researched and tried for a long time! The making process of the beggar chicken is improved, and the young pigeon is small in volume, so that new equipment and a new making process are added for making.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: in order to solve the problems in the prior art, the crock beggar pigeon is provided, the processing method is reasonable, the nutritive value of the pigeon can be guaranteed, the pigeon is roasted by charcoal fire, a unique flavor is formed, the pigeon is rich in nutrition, green and healthy, and the pursuit of people for delicious food is met.

The technical scheme adopted by the invention for solving the technical problems is as follows: a crock beggar pigeon comprises the following steps: step one, selecting young pigeons with a growing period of 20-25 days by selecting materials of young pigeons; killing the selected young pigeons, removing esophagus, trachea and viscera, removing fluff, then placing the pigeons in clean water for soaking for 10-30 min, and rinsing blood; step three, uniformly smearing pickling material powder on the inner side and the outer side of the cleaned young pigeon, and pickling the young pigeon in a fresh-keeping refrigerator for 3-5 hours; step four, putting the pickled young pigeons into cold water to wash the pickling powder, putting the young pigeons into an intelligent air drying cabinet to quickly air-dry and lock water, and blowing the young pigeons for 30-80 min at 50-70 ℃ in a heat-regulating air mode; taking out the air-dried young pigeons, brushing a layer of peanut oil on the pigeons, wrapping 1-3 layers of the pigeons with lotus leaves, wrapping 1-3 layers of the pigeons with food packaging paper, and finally tightening the pigeons with a fine hemp rope; step six, placing the bundled young pigeons in the middle of the yellow mud, lifting four corners of the young pigeons by using wet cloth to tightly wrap the young pigeons so that the yellow mud is tightly adhered, and then removing the wet cloth; seventhly, placing the young pigeons wrapped with the yellow mud into an iron wire disc, and baking the young pigeons in an oven; step eight, putting the roasted young pigeons into an earthen jar again, stewing the young pigeons for 100-150 min by using charcoal fire, and discharging the young pigeons out of the stove; and step nine, removing the wrapping paper and the lotus leaves on the young pigeons in sequence, and putting the young pigeons and the lotus leaves into a tray to obtain a finished product.

Further limiting, in the technical scheme, the pickling powder in the third step comprises 100-300 g of anise, 100-150 g of cassia, 100-150 g of dried orange peel, 100-150 g of kaempferia galanga, 80-120 g of myrcia, 80-120 g of amomum cardamomum, 80-120 g of fructus amomi, 30-80 g of fennel, 30-80 g of pepper and 30-80 g of tsaoko amomum fruit, mixing the materials, pulverizing the materials into powder, adding 500-1000 g of salt, 200-400 g of white sugar and 100-200 g of chicken powder, and fully and uniformly mixing the materials.

Further limiting, in the technical scheme, the pickling powder in the third step further comprises 50-100 g of chilli powder.

Further limiting, in the above technical solution, the net weight range of the squab in the first step is 300-400 g.

Further limiting, in the above technical scheme, the yellow mud in the sixth step is prepared by blending loess, bran, folium artemisiae argyi and salt with clear water.

Further limiting, in the above technical scheme, the baking temperature in the seventh step is 180-220 ℃, and the baking time is 50-80 min.

Further limiting, in the above technical scheme, in the step eight, yellow mud falling off from the outer surface of the young pigeon is supplemented between the crocks.

The invention has the beneficial effects that: the crock beggar pigeon provided by the invention is reasonable in processing method, can ensure the nutritive value of the pigeon, is roasted by charcoal fire to form a unique flavor, is rich in nutrition, is green and healthy, and meets the pursuit of people for delicious food.

Detailed Description

In the application, a baking oven, an intelligent air drying cabinet, a fresh-keeping refrigerator and a Jiangxi crock are selected and directly purchased and used from the market; in the processing process, the squab with the growth period of 20-25 days and the net weight of 300-400 g is selected because the squab is small in size, but the breast meat is full and fat, and the squab has the advantages of fresh, fragrant and tender meat, rich nutrition, easiness in digestion and the like.

As is known, pigeons are green meat rare birds with tender meat and delicious taste, have high nutritive value and have a saying of 'one pigeon wining nine chickens' from ancient times. In the original manufacturing of young pigeons, the nutrition in the pigeon meat is lost, but the pigeon meat is wrapped by yellow mud and then baked at high temperature, so that the original taste and flavor of the pigeons can be preserved, and then the pigeons are slowly roasted by charcoal fire through crocks, so that the green and healthy crocus flower pigeon snack with unique taste, rich nutrition and green health can be formed.

The application provides a crock beggar pigeon, including following step: step one, selecting young pigeons with a growing period of 20-25 days by selecting materials of young pigeons; killing the selected young pigeons, removing esophagus, trachea and viscera, removing fluff, then placing the pigeons in clean water for soaking for 10-30 min, and rinsing blood; step three, uniformly smearing pickling material powder on the inner side and the outer side of the cleaned young pigeon, and pickling the young pigeon in a fresh-keeping refrigerator for 3-5 hours; step four, putting the pickled young pigeons into cold water to wash the pickling powder, putting the young pigeons into an intelligent air drying cabinet to quickly air-dry and lock water, and blowing the young pigeons for 30-80 min at 50-70 ℃ in a heat-regulating air mode; taking out the air-dried young pigeons, brushing a layer of peanut oil on the pigeons, wrapping 1-3 layers of the pigeons with lotus leaves, wrapping 1-3 layers of the pigeons with food packaging paper, and finally tightening the pigeons with a fine hemp rope; step six, placing the bundled young pigeons in the middle of the yellow mud, lifting four corners of the young pigeons by using wet cloth to tightly wrap the young pigeons so that the yellow mud is tightly adhered, and then removing the wet cloth; seventhly, placing the young pigeons wrapped with the yellow mud into an iron wire disc, and baking the young pigeons in an oven; step eight, putting the roasted young pigeons into an earthen jar again, stewing the young pigeons for 100-150 min by using charcoal fire, and discharging the young pigeons out of the stove; and step nine, removing the wrapping paper and the lotus leaves on the young pigeons in sequence, and putting the young pigeons and the lotus leaves into a tray to obtain a finished product.

The pickling powder in the third step comprises 100-300 g of anise, 100-150 g of cassia bark, 100-150 g of dried orange peel, 100-150 g of kaempferia galanga, 80-120 g of bay leaf, 80-120 g of amomum cardamomum, 80-120 g of amomum villosum, 30-80 g of fennel, 30-80 g of pepper and 30-80 g of tsaoko amomum fruit, the raw materials are mixed and then pulverized into powder, and 500-1000 g of salt, 200-400 g of white sugar and 100-200 g of chicken powder are added and fully and uniformly mixed. In the third step, the pickling powder also comprises 50-100 g of chilli powder. The net weight range of the squab in the first step is 300-400 g. And the yellow mud in the sixth step is prepared by blending loess, bran, folium artemisiae argyi and salt with clear water. And the baking temperature in the seventh step is 180-220 ℃, and the baking time is 50-80 min. And step eight, supplementing yellow mud falling off from the outer surface of the young pigeon between the crocks.