All-natural goose product tenderizer and preparation method thereof

Abstract

The invention discloses a preparation method of an all-natural goose product tenderizer. The preparation method is characterized by comprising the following steps of pulping fresh papayas, filtering papaya juice, and adding water into papaya juice filtrate to prepare 20 to 40 volume percent papaya juice; adding 20 to 30 volume percent pulped and filtered pineapple juice into the papaya juice; adding 20 to 30 volume percent pulped and filtered ginger juice after the papaya juice is uniformly mixed with the pineapple juice; adding 20 to 30 volume percent squeezed kiwi fruit juice after the papaya juice, the pineapple juice and the ginger juice are uniformly mixed; and uniformly mixing, weighing and vacuum-packaging prepared tenderizer mixed liquor to obtain the finished product, wherein a goose product contains 1 to 8 percent of the tenderizer finished product. When the goose product tenderizer prepared by the method is used for tenderizing the goose product, goose is high in water-retaining property and water-holding capacity, free of additives, all-natural, tender and juicy, can be safely eaten, and tastes tender and smooth.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to an all-natural tenderizer for goose meat products and a preparation method thereof. Background technique [0002] The output of my country's goose accounts for about 80% of the world's, but due to the thick muscle fiber of goose meat and poor tenderness, its utilization is limited, so that the consumption of goose meat in my country only accounts for 4% of the meat market consumption share. Tenderness is the primary physical indicator of meat taste. Goose is the least tender of all kinds of poultry. The muscle fiber of goose meat is relatively thick, and the meat quality is thick and old. Therefore, the research on goose meat tenderization technology plays an important role in improving the quality of goose meat food. [0003] In order to improve the tenderness of goose meat, scholars at home and abroad have conducted extensive research and proposed many tenderization methods. T...

AI Technical Summary

Problems solved by technology

[0002] my country's goose production accounts for about 80% of the world's total, but due to the thick muscle fiber and poor tenderness of goose meat, its utilization is limited, so that the consumption of goose meat in my country only accounts for 4% of the meat market consumption share.