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A kind of goose dish meat with sour cured flavor and preparation method thereof

A production method and flavor technology, applied in food preparation, food science, food freezing, etc., can solve the problems of non-disclosure, etc., and achieve the effect of non-greasy taste, fast penetration and rich taste

Inactive Publication Date: 2015-09-23
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant research reports about using goose meat as raw material, continuous waxing and distilling to process crystal goose meat and its production method at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Select 10kg of fresh goose meat and 5kg of pork skin as raw materials, trim and wash the goose meat, add 475g of salt, 10g of Chinese prickly ash, 15g of star anise and marinate for 15 hours at 4°C; take 4L of water, add 100g of salt, star anise 60g, 40g prickly ash, 40g fennel, 40g sugar, 0.3g sodium nitrite, boil and cool to 4°C, then pour the above pickling solution into goose pieces and mix well, marinate at 4°C for 48h; after pickling, Wash the goose pieces with clean water, hang them in the air and let them air-dry for 72 hours, and the air-drying temperature is 13°C; then wash the goose pieces and drain the water, put them into a dry ceramic jar, and pour the prepared bad brine Ceramic pot, seal the mouth of the ceramic pot and store it. The formula of the brine is: 400g of distiller's grains, 200g of salt, 300g of sugar, 120g of ginger, 1600g of three-year rice wine, 10g of dried osmanthus, 2g of monosodium glutamate or chicken essence, after boiling, turn to low...

Embodiment 2

[0048] Same as Example 1, the difference is: select 10kg of fresh goose pieces and 10 / 3kg of pork skin as raw materials, add 665g of salt, 14g of Chinese prickly ash, and 21g of star anise to marinate the goose for 12 hours; take 4L of clear water, add 150g of table salt, and 80g of star anise , Zanthoxylum bungeanum 50g, fennel 50g, sugar 60g, sodium nitrite 0.3g, boil and cool to 4°C, then pour the above pickling solution into goose pieces and mix well, marinate at 4°C for 36h; after pickling, put Wash the goose pieces with clean water, hang them in the air and let them air-dry for 72 hours, and the air-drying temperature is 15°C; then wash the goose pieces and drain the water, put them into a dry ceramic pot, and pour the prepared bad brine into the ceramic pot Seal the mouth of the ceramic jar and store it. The formula for the brine is: 500g of distiller's grains, 250g of salt, 400g of sugar, 100g of ginger, 2000g of three-year rice wine, 10g of dried osmanthus, 2g of monos...

Embodiment 3

[0050] Same as Example 1, the difference is: select 10kg of fresh goose pieces and 4kg of pork skin as raw materials, add 570g of salt, 12g of Chinese prickly ash, 18g of star anise to the goose and marinate for 12 hours; take 6L of clear water, add 285g of salt, 150g of star anise, Chinese prickly ash 135g, fennel 105g, white sugar 150g, sodium nitrite 0.3g, boil and cool to 4°C, then pour the above pickling solution into the goose pieces and mix well, marinate at 4°C for 40h; after pickling, put the goose Wash the goose meat with clean water, hang it to let it dry naturally for 72 hours, and the air-drying temperature is 18°C; then wash the goose meat and drain the water, put it into a dry ceramic pot, pour the prepared bad brine into the ceramic pot, Seal the mouth of the ceramic jar and store it. The formula of the brine is: 800g of distiller's grains, 420g of salt, 460g of sugar, 120g of ginger, 1800g of three-year rice wine, 10g of dried osmanthus, 2g of monosodium glutam...

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PUM

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Abstract

The invention discloses Chinese wine vinasse dried flavored salted goose meat and a making method thereof. The Chinese wine vinasse dried flavored salted goose meat is characterized by comprising main raw materials of goose meat and pork skin and condiments of jinhua ham particles, yellow wine vinasse, salt and seasoning. The making method comprises the steps: dry-salting goose breast in a dry-salting material, and then wet-salting in a pickling solution; after cleaning and draining the goose breast, naturally air-drying to obtain dried goose meat; charging in a dry ceramic tank for vinasse making after cleaning and draining the dried goose meat; finishing and placing the dried goose meat in water, adding the seasoning and boiling, filtering the boiled soup by using gauze, taking filtrate, placing the pork skin and the jinhua ham particles into the filtrate and decocting to obtain a bittern soup, fishing the pork skin out for later use, and cooling the bittern soup for later use; and finally, rapidly pouring in a mould, carrying out compression moulding and quick-freezing, cutting, carrying out vacuum packaging, and sterilizing in a water bath to obtain the Chinese wine vinasse dried flavored salted goose meat. The Chinese wine vinasse dried flavored salted goose meat has the advantages of delicate and compact mouth feel, bright and beautiful color and luster, and is rich in vinasse flavor and dried meat flavor.

Description

technical field [0001] The invention relates to a meat dish and a preparation method thereof, in particular to a crystal dish meat with goose meat as a raw material, which has a flavor of bad and cured, and a preparation method thereof. Background technique [0002] "Crystal Meat", also known as "Crystal Meat", is a famous traditional dish in Zhenjiang. Traditional meat dishes are made of pork and pork skin, which have limited nutrition and a single taste. With the improvement of people's living standards, people's demand for the types and taste of meat products is also changing. Consumers yearn for meat products with low cholesterol, low fat and better taste. Goose is a herbivorous animal. Goose meat is rich in nutrition and is a complete high-quality protein that contains various amino acids, multivitamins and more than ten trace elements necessary for human growth and development. The content of unsaturated fatty acid in goose meat is high, especially the content of lin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
CPCA23L13/428A23L13/50A23L13/70A23V2002/00A23V2300/20
Inventor 欧昌荣曹锦轩汤海青王颖潘道东
Owner NINGBO UNIV
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