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Method for processing bean-flavor spiced goose and bean-flavor spiced goose

A bean-flavored stewed goose meat and processing method technology, which is applied in the field of food processing, can solve the problems of smoke nitrate generation and adverse human health, and achieve the effects of strong aroma, increased health care efficacy, and unique flavor

Active Publication Date: 2014-04-16
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are many kinds of stewed goose meat products on the market, but most of these foods are made by processing goose meat alone. There is no food that processes bean substances and goose meat together, and smoke nitrate will be produced during the processing process , very harmful to human health

Method used

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Effect test

Embodiment Construction

[0040] A processing method for bean-flavored stewed goose, comprising the steps of processing goose, cooking beans, blending, vacuum packaging, sterilization, and storage. The specific steps are as follows:

[0041] A. Processing of goose meat

[0042] (1) Trimming treatment

[0043]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 ;

[0044] (2) Marinated at room temperature

[0045] 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% lemongrass powder, 0.4-0.5% vitamin C, marinate layer by layer when adding, evenly sprinkle one layer of meat and one layer of marinade, marinate at room temperature for 20-24 ho...

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Abstract

The invention provides a method for processing bean-flavor spiced goose. The method comprises the following steps of: respectively marinating high-quality goose and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced goose. By adopting the method for processing the bean-flavor spiced goose, the nutrients of the goose and the bean are furthest kept; when the goose is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated goose has mellow taste, and the health-care effect is added; by mixing and eating the goose and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the bean-flavor spiced goose has the effects of tonifying qi and deficiency, harmonizing stomach, quenching thirst, relieving cough, reducing sputum, nourishing, caring health, reducing blood pressure and supplementing calcium; and the method is scientific, and nitrites are not produced in the processing process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing bean-flavored goose meat and the bean-flavored goose meat prepared by the method. Background technique [0002] Goose meat contains protein, fat, vitamin A, B vitamins, niacin, and sugar. Among them, the protein content is very high, and it is rich in various amino acids necessary for the human body, as well as various vitamins, trace elements and minerals, and the fat content is very low. Goose meat is rich in nutrition, low in fat content, and high in unsaturated fatty acid content, which is very beneficial to human health. [0003] Simultaneously, goose meat was listed as one of green food that the 21st century focuses on development by United Nations Food and Agriculture Organization in 2002 as green food. It has the effects of replenishing qi and invigorating deficiency, harmonizing the stomach and quenching thirst, relieving cough and reducing phlegm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
Inventor 望正光张文泉余波杨敏望月张强方园朱军
Owner ANHUI GUANGZHENG FOOD
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