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Method for processing mushroom-flavor goose and mushroom-flavor goose

A processing method and technology of goose meat, applied in the fields of application, food preparation, food science, etc., can solve the problems of no mushroom substances and goose meat leisure food, few varieties of goose meat leisure food, and unfavorable human health, etc., to achieve Increase health benefits, enhance immunity, and increase the effect of regulating blood pressure

Active Publication Date: 2013-05-15
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are not many types of goose snack foods on the market. Most of these foods are made by processing whole goose or goose meat separately. There is no snack food that processes mushrooms and goose meat together.
Moreover, in the existing processing process, nitrite is often produced, which is very harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0045] A method for processing mushroom-flavored goose, the specific steps are as follows:

[0046] A. (1) Finishing treatment

[0047] Take fresh or frozen raw goose meat that has passed the inspection, wash it directly or after thawing, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, rinse with clean water until no blood separates out, drain and set aside ;

[0048] (2) Low temperature soaking

[0049] Put the washed and drained goose meat into a container, add 2-3% of the weight of the goose meat with salt, 0.5-1.0‰ of sodium D-isoascorbate, 0.1-0.5% of ginger powder, and 0.1-0.3% of lotus leaf Powder, 0.1-0.3% lemon powder, add an appropriate amount of light soy sauce to the limit of soaking the goose meat, add cooking wine with 0.2-0.4% of the weight of the goose meat, and soak at 1-5°C for 20-24 hours;

[0050] (3) Cooking

[0051] Take out the soaked goose meat, mix in 0.1-0.3% papain by weight of the goose meat, mix well, let it stan...

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PUM

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Abstract

The invention provides a method for processing mushroom-flavor goose. The method comprises the procedures of marinating of goose, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor goose, the nutrients of the goose and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the mushroom-flavor goose has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor goose is healthy to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing mushroom-flavored goose and the mushroom-flavored goose prepared by the method. Background technique [0002] The content of protein in goose meat is high, there are many types of amino acids, and the digestibility is high, which is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Goose meat contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Goose meat has a good therapeutic effect on diseases such as malnutrition, chills, fatigue, irregular menstruation, anemia, and weakness. Traditional Chinese medicine believes that goose has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, act...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/28A23L1/29A23L13/50A23L33/00
Inventor 张文泉望正光余波方园张强望月
Owner ANHUI GUANGZHENG FOOD
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