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Processing method of goose meat

A processing method and technology for goose meat, applied in the field of preparation or processing of meat products, can solve problems such as unsatisfactory tenderization effect, and achieve the effects of reducing body accumulation, being easy to digest and absorb, and helping digestion.

Inactive Publication Date: 2014-12-10
安徽刘郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tenderizer for goose meat products obtained by the method described in the above-mentioned patent application "can make goose meat have high water retention, strong water holding capacity, no additives, pure natural product, safe to eat, tender and juicy, and tender taste", but its The tenderizing effect is still not ideal

Method used

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  • Processing method of goose meat
  • Processing method of goose meat
  • Processing method of goose meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The processing method of goose meat described in the present embodiment, the method may further comprise the steps:

[0027] 1. Cleaning and trimming: clean the freshly slaughtered white striped geese that have passed the inspection, remove the surface and internal fat, lymph, blood vessels and dirt, rinse with clean water until no blood separates out, and then drain; according to "GB / T9695 .5-2008 / ISO2917:1999 Meat and Meat Products pH Determination", the pH value of the goose meat raw material was measured to be 6.15 by using the German Meters PH-STAR ordinary carcass meat pH value direct tester.

[0028] 2. Tenderization and marinating treatment: apply the tenderizer evenly on the surface of the drained goose meat, knead it while smearing, dip and marinate for 60 minutes, and turn it once during the period. The amount of tenderizer added is the meat 3% of the weight of the tenderized goose meat; apply the marinade evenly on the surface of the tenderized goose meat, a...

Embodiment 2

[0034] The processing method of goose described in the present embodiment, this method is made up of the following steps:

[0035] 1. Cleaning and trimming: thaw and pass the inspection of the white striped goose clean hall, trim the surface and internal fat, lymph, blood vessels and dirt, then rinse with clean water until no blood is precipitated, and then drain; the raw goose meat is measured The pH is 5.76.

[0036] 2. Tenderization and marinating treatment: apply the tenderizer evenly on the surface of the drained goose meat, knead it at the same time, dip and marinate for 30 minutes, and turn it once during the period. The amount of tenderizer added is the meat 5% of the weight of the tenderized goose meat; apply the pickling agent evenly on the surface of the tenderized goose meat, knead it at the same time, and then marinate for 40 minutes. The amount of pickling agent added is 5% of the weight of the meat ; The pH value of goose meat after the tenderization treatment ...

Embodiment 3

[0042] The processing method of goose described in the present embodiment, this method is made up of the following steps:

[0043] 1. Cleaning and trimming: the same as in Example 2; the pH value of the raw goose meat measured is 5.67.

[0044] 2. Tenderization and marinating treatment: Apply the tenderizer evenly on the surface of the drained goose meat, knead it while smearing, dip and marinate for 45 minutes, turn it once during the period, the amount of tenderizer added is the meat 4% of the weight of the tenderized goose meat; spread the pickling agent evenly on the surface of the tenderized goose meat, knead it at the same time, and then marinate for 35 minutes. The amount of the pickling agent added is 6% of the weight of the meat ; The pH value of goose meat after the tenderization treatment was measured to be 7.01; wherein,

[0045] The tenderizer is composed of the following raw materials in parts by weight: 10 parts of papaya puree, 4 parts of pineapple puree, 3 pa...

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Abstract

The invention relates to preparation or treatment for meat type products, and particularly relates to a processing method of goose meat. The method comprises the following steps: (1) cleaning and dressing; (2) tenderizing and pickling, namely firstly adding a tenderizer to the drained goose meat until the pH value of the meat quality is 7.0-7.3, and pickling for 30-60 minutes by adopting a surface impregnation method; adding a pickling agent the weight of which is 5-7% of the weight of meat to the goose meat after tenderization treatment, mixing fully, and pickling for 30-40 minutes; (3) carrying out vacuum packaging; and (4) refrigerating after quick freezing. After the goose meat prepared by the method is cooked, the goose meat is fresh, tender and juicy, unique in flavor, rich in nutrition, easy to assimilate, and has lots of health care efficacies.

Description

technical field [0001] The invention relates to the preparation or treatment of meat products, in particular to a method for processing goose meat. Background technique [0002] In 2002, goose was listed as one of the most important green foods in the 21st century by the Food and Agriculture Organization of the United Nations. In the 2011 Healthy Eating Ranking List published by the World Health Organization, goose is also the champion of meat. [0003] As we all know, goose is an ideal high-protein, low-fat, low-cholesterol meat product. Its protein content is higher than that of duck, chicken, beef and pork, and it is rich in various amino acids, vitamins, Trace elements; goose meat is flat in nature and sweet in taste; it belongs to the spleen and lung meridian. It has the effects of nourishing qi and invigorating deficiency, harmonizing stomach and quenching thirst, relieving cough and reducing phlegm, and detoxifying lead. [0004] But, because goose meat muscle fiber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
CPCA23L13/70A23L5/20A23L13/42A23L13/424A23L13/428A23L13/55A23L33/10A23V2002/00A23V2200/14A23V2200/23A23V2200/24A23V2200/32A23V2200/30A23V2250/204A23V2250/61
Inventor 刘培志
Owner 安徽刘郎食品有限公司
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