Manufacturing method for pickling old gooses with low nitrite
A technology with low nitrite and production methods, which is applied in the field of production of pickled old goose, can solve problems such as not being suitable for industrial production, achieve the effects of reducing pickling time, improving efficiency, and ensuring the pickling effect
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Embodiment 1
[0018] A method for making old goose pickled with low nitrite comprises the following steps:
[0019] (1) Cleaning: After slaughtering live geese that have passed the quarantine inspection, discard their intestines, soak them in 8% salt water for 1 hour, and then clean them;
[0020] (2) Pickling: Put the pickling solution in an ultrasonic pickling device, put the washed raw goose in it and marinate it for 2 hours at 2°C with an ultrasonic wave of 1.2w / cm. The pickling solution includes 100 parts of water, 7 parts of salt 1 part, 2 parts of white wine and 1 part of citric acid;
[0021] (3) Cooking: Add the cooking ingredients to 80 times the water and boil, then add the old goose marinated in step (2), continue cooking at 95°C for 1 hour, cool to room temperature, add 1 part of vitamin C and soak for 1 hour; Wherein, the cooking raw materials include at least spices, and the spices include 0.2 parts of cloves, 0.3 parts of cinnamon, 0.3 parts of anise, 0.2 parts of cumin, 0....
Embodiment 2
[0024] A method for making old goose pickled with low nitrite comprises the following steps:
[0025] (1) Cleaning: after slaughtering live geese that have passed the quarantine inspection, discard their intestines, soak them in 7% salt water for 1 hour, and then clean them;
[0026] (2) Pickling: Put the pickling solution in an ultrasonic pickling device, put the washed raw goose in it and marinate it for 2 hours at 2°C with an ultrasonic wave of 1.3w / cm. The pickling solution includes 100 parts of water, 7 parts of salt part, 2 parts of liquor and 1 part of bacteriostatic agent; The bacteriostatic agent is ascorbic acid, red zone pigment that mass ratio is 1:1;
[0027] (3) Cooking: Add the cooking ingredients to 80 times the water and boil, then add the marinated old goose in step (2), continue cooking at 95°C for 1 hour, cool to room temperature, add 1.5 parts of vitamin E to soak 1.5h; wherein, the cooking raw materials include spices and medicinal food raw materials, an...
Embodiment 3
[0030] A method for making old goose pickled with low nitrite comprises the following steps:
[0031] (1) Cleaning: After slaughtering live geese that have passed the quarantine inspection, discard their intestines, soak them in 10% salt water for 0.5 hours, and then clean them;
[0032] (2) Pickling: Put the pickling solution in an ultrasonic pickling device, and put the washed raw goose in it for 3 hours at 4°C with an ultrasonic wave of 1.0w / cm. The pickling solution includes 100 parts of water, salt 6 1 part of white wine and 0.5 part of sorbate;
[0033] (3) Cooking: Add the cooking ingredients to 50 times the water and boil, then add the old goose marinated in step (2), continue cooking at 100°C for 0.5h, cool to room temperature, add 1 part of lycopene Soak for 0.5h; wherein, the cooking raw materials include at least spices, and the spices include 0.1 parts of cloves, 0.4 parts of cinnamon, 0.2 parts of anise, 0.3 parts of cumin, 0.2 parts of star anise, 0.1 parts of ...
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