Method for preparing coconut-flavor braised young pigeon

• Main Authors: QIAN MIN, LI XIANGLUAN, BAI WEIDONG, CHEN XIAOXIAO, ZHAO WENHONG, LIU XUANBIN
• Format: Patent
• Language: Chinese; English
• Published: 17.07.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for preparing coconut-flavor braised young pigeon. The method comprises the following steps: (1) selecting a young pigeon with short growth period, soaking the young pigeon in clear water for 15 to 25 minutes, and immediately putting the young pigeon into cold water for cooling after boiling and scalding the young pigeon; (2) putting the cooled young pigeon into apickling agent, performing pickling for 3 to 4 hours, and turning the raw materials up and down once every half hour; (3) stewing: washing the young pigeon, draining the young pigeon, putting the young pigeon into bittern soup for stewing, maintaining a slightly boiling state, and completely soaking the young pigeon in the bittern soup; (4) uniformly coating the young pigeon with skin crisping water, and performing drying in the air; (5) frying the young pigeon at 150-190 DEG C; and (6) and coating the surface of the pigeon with a layer of coconut oil so as to obtain the coconut-flavor braisedyoung pigeon. The sensory