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Method for processing normal-temperature storage type roasted goose

A processing method and technology of roast goose, which is applied in the field of processing roast goose stored at room temperature, can solve the problems of affecting the product texture and taste, the degree of meat damage, and the separation of meat and bones of the product, so as to reduce the collapse and cell rupture and drying time The effect of shortening and easy industrial production

Inactive Publication Date: 2015-07-01
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Many goose meat products currently researched and developed need to be stored under refrigerated conditions. If the shelf life needs to be extended, they need to be stored at a temperature of -10°C; some products are sterilized at a high temperature of 121°C. However, during the sterilization process, due to the high sterilization intensity, the degree of damage to the meat quality is large, the meat and bones of the final product are completely separated, and the goose meat becomes meat paste, which seriously affects the texture and taste of the product.

Method used

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  • Method for processing normal-temperature storage type roasted goose
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  • Method for processing normal-temperature storage type roasted goose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Preparation of spice liquid

[0042] (1) For every 100 parts by mass of the spice liquid, use the following parts by mass: 0.5 part of star anise, 0.2 part of cinnamon, 0.1 part of clove, 0.1 part of sana, 0.1 part of grass fruit, 0.2 part of bay leaf, 0.3 part of cinnamon bark, 0.2 part of tangerine peel Servings, 0.5 servings of fresh ginger and 5 servings of goose bones;

[0043] (2) Wrap the above-mentioned raw materials with medical gauze, put them into weighed water and boil them over high heat, and then cook them at 90°C for 2 hours, and cool them to become the spice liquid.

[0044] 2. Treatment of goose carcass

[0045] Purchase 4 Mayang white geese from the Mayang County Farmers’ Market, slaughter them, bleed them, and eviscerate them to obtain goose carcasses or thawed goose carcasses. Remove the goose palms and wings, and cut them apart longitudinally from the goose belly to remove all The total weight of the carcass of the goose after being rinsed with clean wa...

Embodiment 2

[0067] 1. Preparation of spice liquid

[0068] (1) For every 100 parts by mass of the spice liquid, use the following parts by mass: 0.5 part of star anise, 0.2 part of cinnamon, 0.1 part of clove, 0.1 part of sana, 0.1 part of grass fruit, 0.2 part of bay leaf, 0.3 part of cinnamon bark, 0.2 part of tangerine peel Servings, 0.5 servings of fresh ginger and 4 servings of goose bones;

[0069] (2) Wrap the above-mentioned raw materials with medical gauze, put them into weighed water and boil them over high heat, then cook them for 2.5 hours at 85°C, and cool them to become the spice liquid.

[0070] 2. Treatment of goose carcass

[0071] In this experiment, purchased frozen geese were used. The geese came from Shandong. The thawed goose carcass of the frozen geese was removed from the goose palms and wings, and the goose abdomen was longitudinally dissected to remove all internal organs and rinsed with water for later use;

[0072] 3. Pickling of goose

[0073] (1) The formula of the pic...

Embodiment 3

[0093] 1. Preparation of spice liquid

[0094] (1) For every 100 parts by mass of the spice liquid, use the following parts by mass: 0.5 part of star anise, 0.2 part of cinnamon, 0.1 part of clove, 0.1 part of sana, 0.1 part of grass fruit, 0.2 part of bay leaf, 0.3 part of cinnamon bark, 0.2 part of tangerine peel Servings, 0.5 servings of fresh ginger and 3 servings of goose bones;

[0095] (2) Wrap the above-mentioned raw materials with medical gauze, put them in weighed water and boil them on high fire, then control the temperature at 80°C to extract for 3 hours, and cool down to become the spice liquid.

[0096] 2. Treatment of goose carcass

[0097] Cool the goose carcass after slaughter, bloodletting, and evisceration to 4°C, then remove the goose paws and wings, cut the goose abdomen longitudinally, remove all the internal organs, and rinse with clean water for later use;

[0098] 3. Pickling of goose

[0099] (1) The formula of the pickling preparation: 4 kg of salt per 100 kg ...

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Abstract

The invention belongs to the field of food processing, and in particular provides a method for processing a normal-temperature storage type roasted goose. The method comprises the following steps of: (1) preparing a spice solution; (2) treating a goose carcass; (3) curing the goose carcass; (4) draining the goose carcass; (5) baking the goose carcass; (6) roasting the goose; (7) sterilizing and cooling a product, wherein in the step (7), the packaged product is put into a high-temperature sterilization pot, is sterilized for 15 to 30min at the temperature of 115 to 121 DEG C, and is cooled by water until the temperature drops to the room temperature. According to a sterilization method provided by the invention, the quality guarantee period of the product at the normal temperature is over 180 days; the water content of the product is about 40 percent during sterilization, so that an organization structure of the product can be kept perfectly in a sterilization process, and the roasted goose has a good taste. According to the method, the processing efficiency of the product is greatly improved, the industrial production of the product is facilitated, and the flavor and the safety of the product are obviously improved.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a processing method of roast goose stored at room temperature. Background technique [0002] Goose is a herbivore and one of the cancer-free animals in the world. Goose meat is an ideal nutritious and healthy food with high protein, low fat and low cholesterol for the human body. It also contains various amino acids needed for human growth and development. Its composition is close to the proportion of amino acids required by the human body. From the point of view of biological value, goose The meat is full-priced protein, high-quality protein, not only low fat content, but also good quality. The content of unsaturated fatty acids in goose meat is as high as 66.3%, the protein content is as high as 22.3%, and the content of linolenic acid is as high as 4%, all exceeding other meats. Its protein content is much higher than that in other livestock and poultry meat, and it also contains a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/221A23L3/00A23L13/50A23L27/10
Inventor 刘成国张秋莲
Owner HUNAN AGRICULTURAL UNIV
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