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Ginseng roasted goose and manufacturing method thereof

A production method and technology of ginseng, applied in food preparation, application, food science, etc., can solve problems such as not adapting to the requirements of diversity, and achieve obvious therapeutic effects

Inactive Publication Date: 2010-11-10
梁丽婵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, the development of roast goose is still within the traditional range, and it has not adapted to the requirements of modern society for its diversity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Select the following raw materials according to parts by weight:

[0017] 1 baby goose (about 3500 grams), 20 grams of ginseng, 25 grams of astragalus, 20 grams of Polygonatum, 20 grams of Caulis Spatholobus, 10 grams of refined salt, 20 grams of white sugar, 3 grams of maltose, 45 grams of white vinegar, 5 grams of red vinegar, 5 grams of koji wine.

[0018] Production steps:

[0019] (1) After the young goose is slaughtered, pluck and wash, take out the internal organs from the opening of the anus, cut off the goose's feet and wing tips, and rinse the abdominal cavity of the goose with clean water;

[0020] (2) Put Astragalus, Rhizoma Polygonatum, and Spatholobus Spatholobus into a casserole, add appropriate amount of water, soak for 2 hours, decoct for one hour, filter to obtain the filtrate, add refined salt and sugar to make a flavored juice; add maltose, white vinegar, scarlet Mix Zhejiang vinegar and koji wine at a ratio of 1:13:1:1 to make crispy water;

[00...

Embodiment 2

[0026] Select the following raw materials according to parts by weight:

[0027] 1 baby goose (about 3500 grams), 35 grams of ginseng, 45 grams of astragalus, 35 grams of Polygonatum, 30 grams of Caulis Spatholobus, 15 grams of refined salt, 30 grams of white sugar, 3 grams of maltose, 45 grams of white vinegar, 5 grams of red vinegar, 5 grams of koji wine.

[0028] Production steps:

[0029] (1) After the young goose is slaughtered, pluck and wash, take out the internal organs from the opening of the anus, cut off the goose's feet and wing tips, and rinse the abdominal cavity of the goose with clean water;

[0030] (2) Put Astragalus, Rhizoma Polygonatum, and Spatholobus Spatholobus into a casserole, add appropriate amount of water, soak for 2 hours, decoct for one hour, filter to obtain the filtrate, add refined salt and sugar to make a flavored juice; add maltose, white vinegar, scarlet Mix Zhejiang vinegar and koji wine at a ratio of 1:13:1:1 to make crispy water;

[00...

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Abstract

The invention relates to a roasted goose food and a manufacturing method thereof in the catering industry. By combining ginseng and with a roasted goose, the roasted goose not only has a traditional flavor and increases a special Chinese medicinal herb fragrance, but also has an obvious food therapeutic effect on the symptoms such as anorexia, lassitude, pale face and the like caused by deficiency of both qi and blood.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to roast goose food in the catering industry and a preparation method thereof. Background technique [0002] Roast goose is a traditional dish in Cantonese cuisine. It is made by removing the wings of the whole goose and grilling it. The belly of the dish contains marinade, which has a mellow taste. Cut the roasted goose into small pieces, the skin, meat and bones are connected without falling off, and they will be separated immediately after the entrance. It has the characteristics of crisp skin, tender meat, fragrant bones, fat but not greasy. But so far, the development of roast goose is still within the traditional range, and it has not adapted to the requirements of modern society for its diversity. The invention combines ginseng and various Chinese medicinal materials with the roast goose, which not only enhances the nutritional components of the roast goose, but al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/29A23L13/50A23L33/00
Inventor 梁丽婵
Owner 梁丽婵
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