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Processing method for removing meat smell of chicken, duck and goose

A processing method and technology of goose meat, which is applied in the field of processing to remove the fishy smell of chicken, duck and goose meat, can solve problems such as taste discount, and achieve the effect of increasing taste and appetite

Inactive Publication Date: 2014-02-05
湖北小胡鸭食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cooking is not essential to make the meat greasy and fishy, ​​which greatly reduces the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for removing the fishy smell of chicken, duck and goose meat, comprising the steps of:

[0019] (1) Weigh the following natural spices in the following weight ratio, ginger: star anise: pepper: white pepper: cinnamon: angelica: ginger: jade fruit: grass fruit: red cardamom: white cardamom = 10:1:6:10:10: 3:2:2:1:1:1;

[0020] (2) Pack the spices weighed in (1) in a gauze bag, put them into clear water at a temperature of 105°C and extract them for 3 times, each time for 50 minutes, and the extract will be the chicken, duck, and goose deodorization solution 1 from natural plant sources;

[0021] (3) Pack the spices weighed in (1) in a gauze bag, put them in boiling water and boil for 30 minutes, turn off the heat, add 3% edible salt accounting for the weight of boiling water, and let it stand for 6 hours, the extract is the natural plant source Chicken, duck and goose meat deodorization liquid 2;

[0022] (4) Add the natural vegetable source chicke...

Embodiment 2

[0027] A processing method for removing the fishy smell of chicken, duck and goose meat, comprising the steps of:

[0028] (1) Weigh the following natural spices by weight, ginger: star anise: Chinese pepper: white pepper: cinnamon: Angelica dahurica: Galangal: Yuguo: Caoguo: Hongkou: Baikou=8:4:1:1:1: 10:10:10:3:2:2;

[0029] (2) Pack the spices weighed in (1) in a gauze bag, put them into clear water at a temperature of 80°C and extract them three times, each time for 50 minutes, and the extract will be the chicken, duck, and goose deodorization solution 1 from natural plant sources;

[0030] (3) Pack the spices weighed in (1) in a gauze bag, put them in boiling water and cook for 30 minutes, turn off the heat, add 3.5% edible salt in the weight ratio of boiling water, and let it stand for 6 hours, the extract is the natural plant source duck fishy liquid 2;

[0031] (4) Add the natural vegetable source chicken, duck and goose deodorization solution 2, which accounts for 4...

Embodiment 3

[0036] A processing method for removing the fishy smell of chicken, duck and goose meat, comprising the steps of:

[0037] (1) Weigh the following natural spices by weight, ginger: star anise: Chinese pepper: white pepper: cinnamon: Angelica dahurica: Galangal: Yuguo: Caoguo: Hongkou: Baikou=1:10:10:4:3: 1:1:1:10:10:10;

[0038] (2) Pack the spices weighed in (1) in a gauze bag, put them into clear water at a temperature of 105°C and extract them 4 times, each time for 50 minutes, and the extract will be the natural botanical chicken, duck, and goose deodorization solution 1;

[0039] (3) Pack the spices weighed in (1) in a gauze bag, put them in boiling water and cook for 30 minutes, turn off the heat, add 5% edible salt accounting for the weight ratio of boiling water, and let it stand for 8 hours, the extract is the natural plant source duck fishy liquid 2;

[0040] (4) Add the natural plant source chicken, duck and goose meat deodorization liquid 2 accounting for 5% by ...

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PUM

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Abstract

The invention discloses a processing method for removing meat smell of chicken, duck and goose, which belongs to the field of food processing. The method comprises the following four steps: immersing by natural spices for removing the meat smell, blanching by water, washing and marinating by natural spices for removing the meat smell and increasing the aroma and white spirit. The method not only can remove the meat smell and increase the aroma, but also can improve the color, increase the taste, enhance the appetite and tonify the spleen, so that the chicken, the duck and the goose are changed into delicious dishes and are favored by wide consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a treatment method for removing the fishy smell of chicken, duck and goose meat. Background technique [0002] Chicken is rich in protein, and its fat contains unsaturated fatty acids, so it is a better protein food for the elderly and patients with cardiovascular diseases. It is more suitable for people who are weak, sick or postpartum to use chicken or chicken soup as a tonic, especially silky chicken, which can be used for fatigue and emaciation, bone steaming hot flashes, diarrhea due to spleen deficiency, thirst, metrorrhagia, redness Leucorrhea, spermatorrhea, etc. Duck meat is fine in texture, good in taste, rich in nutrition, contains a large amount of unsaturated fatty acids, does not accumulate in the human body, and can soften the heart and brain blood vessels after the human body absorbs it. The skin of the duck contains a lot of collagen, which is a beaut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/315A23L1/30A23L1/314A23L33/00
CPCA23L33/10A23L5/20A23L13/428A23L13/50A23V2002/00A23V2200/30A23V2200/08
Inventor 田镇闻
Owner 湖北小胡鸭食品有限责任公司
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