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Processing method of nostoc commune goose meat sauce

A processing method and technology of teriyaki, which are applied in the processing field of teriyaki goose sauce, can solve problems that have not yet been seen, and achieve the effects of unique flavor, convenient eating and good taste.

Active Publication Date: 2013-09-04
兰州西北牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After investigation, it was found that the direct processing of most goose meat is accepted by consumers, but further processing into table food has not yet been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Treatment of ground ear vegetables: select fresh ground ear vegetables, remove the stalks and wash them, cut them into 0.3cm2 diced ground ear vegetables, blanch them in 80°C water for 3 minutes, quickly cool them in cold water, and set aside;

[0016] B, the preparation of goose meat: get fresh goose meat and ginger, garlic, green onion mixture by weight 40: 1 and mince through meat grinder, make meat paste, for subsequent use;

[0017] C. Preparation of auxiliary materials: Take vegetable oil, dried red pepper, and water in a ratio of 6:1:1 and put them into a pot to heat and cook. Continue to heat for 3 minutes, cool down for later use;

[0018] D. Stir-frying of sauce: Heat the auxiliary materials prepared in step C to 150°C, add the meat paste prepared in step B and stir-fry, add chili sauce and continue to stir-fry for 2 minutes when the meat is fully mature, then add step A to prepare After all the materials in the pot boil, turn to low heat and continue heat...

Embodiment 2

[0022] Embodiment 2: each component of this embodiment is: ground ear vegetable and goose meat sauce is the following components: the proportion of each component is: ground ear vegetable 32%, chili sauce 23%, vegetable oil 16%, goose meat 20%, green onion 1.2%, ginger 1.2%, garlic 1.2%, edible salt 2.1%, white sugar 1.4%, monosodium glutamate 0.7%, spices (star anise, fennel, cinnamon, pepper by weight 3:1:2:4) 1.2%. The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a processing method of nostoc commune goose meat sauce. The processing method is characterized by adopting nostoc commune, chilli sauce and goose meat as main raw materials, wherein the ratio of all ingredients are as follows: 30-40% of the nostoc commune, 10-30% of the chilli sauce, 10-20% of vegetable oil, 15-25% of the goose meat, 1-2% of green onion, 1-2% of ginger, 1-2% of garlic, 1-3% of edible salt, 1-2% of white sugar, 0.5-1% of aginomoto, 1-2% of spice (including anise, fennel, cassia and pepper with the weight ratio of 3 to 1 to 2 to 4). With the processing method, the unique flavor and the nutrition of the nostoc commune are kept, moreover, the nostoc commune goose meat sauce has a delicious taste of the goose meat, is excellent in mouthfeel and unique in flavor, the nostoc commune goose meat sauce can be used for promoting appetite and can be eaten with rice, the chilli sauce is added, so that the color and the luster are improved, and therefore, the nostoc commune goose meat sauce is excellent in color, smell and taste, and is a nutritious health food convent to eat.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method of goose meat sauce with ground fungus. Background technique [0002] Ground ear vegetable: Ground ear vegetable is a wild algae, and it is also one of the rare specialties in my country. It is known as "mountain treasure" among the people. It is an algae that grows on the ground. Delicious taste, refreshing aroma and rich nutrition. Ground ear vegetables are rich in vitamin B group, iron, potassium, provitamin D (converted into vitamin D after sun exposure), sweet in taste, and flat in nature. In addition, ground ear vegetables also have pharmacological effects such as anti-tumor, lowering blood fat, anti-thrombosis, improving immunity and protecting the liver. And goose is ideal high-protein, low-fat, low-cholesterol nutritious and healthy food. Every 100 grams of goose meat contains 10.8 grams of protein, 13 milligrams of calcium, 37 milligrams of ph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/315A23L27/60A23L13/50A23L19/00
Inventor 彭常安
Owner 兰州西北牛食品有限公司
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