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Beautifying saline goose and preparation method thereof

A technology of brine goose and table salt, which is applied in food preparation, climate change adaptation, and the function of food ingredients, etc. It can solve the problems of quality reduction, accelerated fat oxidation of meat products, and discoloration of meat products, so as to extend the shelf life, increase vitamin content, The effect of removing fishy smell

Inactive Publication Date: 2015-05-20
安徽香泉湖禽业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, irradiation treatment can induce and accelerate fat oxidation in meat products, resulting in discoloration and lower quality of meat products

Method used

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Experimental program
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Effect test

Embodiment Construction

[0016] A beauty-enhancing salted goose (kg), characterized in that it is made from the following raw materials in parts by weight:

[0017] Goose 400, black currant 20, green plum 25, chickpeas 8, pork rib soup 500, fermented glutinous rice juice 100, sprouts 8, grain sprouts 4, Atractylodes macrocephala 2, rhodiola rosea 1, white peony 3, chrysanthemum 2, angelica 1, pepper Vegetarian 0.4, salt 30, cinnamon 7, pepper 9, brine 600;

[0018] The brine is made of the following raw materials in parts by weight (kg): 14 green onions, 13 gingers, 14 star anises, 50 salts, and 90 lemon juices;

[0019] The preparation method is as follows: put salt, scallions, ginger, and star anise into a pot, add 12-13 times of clear water, cook on low heat for 2-2.5 hours, remove from the pot, add the remaining materials after cooling, and obtain the product.

[0020] The preparation method of described beauty-enhancing salted goose is characterized in that comprising the following s...

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PUM

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Abstract

The invention discloses a beautifying saline goose and preparation method thereof. The beautifying saline goose is characterized by being prepared from the following active ingredients in parts by weight: 400-450 parts of goose, 20-22 parts of blackcurrant, 25-30 parts of green plum, 8-9 parts of chickpea, 500-550 parts of pork chop soup, 100-120 parts of laozhao juice, 8-9 parts of sprout, 4-5 parts of rice sprout, 2-3 parts of largehead atractylodes rhizome, 1-2 parts of rhodiola rosea, 3-4 parts of radix paeoniae alba, 2-3 parts of chrysanthemums, 1-2 parts of angelica sinensis, 0.4-0.5 parts of capsaicine, 30-35 parts of salt, 7-8 parts of cinnamon, 9-10 parts of pepper and 600-620 parts of brine. The goose is soaked in capsaicin containing aqueous solution during processing, capsaicin not only has certain bactericidal effect, the shelf life of food can be prolonged, but also the capsaicin has antioxidization effect, the color change caused by radiation and sterilization can be reduced, juice squeezed from green plum and other fruits can be added in boiling, so that the content of vitamins can be increased, and the beautifying saline goose can play a beautifying role by matching the traditional herbal medicine constituents.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a beauty-beautifying salted goose and a preparation method thereof. Background technique [0002] The processing of meat products is divided into low temperature processing and high temperature processing. The use of low-temperature processed meat products can maintain the elasticity of meat fibers, and the products have a good chewing feeling, and the quality is obviously better than that of high-temperature processed meat products. Many low-temperature processed meat products maintain the best freshness and tenderness, and the curing and sterilization temperature is kept at 85-100°C, but without high-temperature curing and sterilization, some heat-resistant microorganisms and their spores are difficult to kill. Because of its cold sterilization properties, irradiation can not only maintain the freshness of meat products, but also have a significant kill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/29A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/318Y02A40/90
Inventor 谢道兵刘克占李茂
Owner 安徽香泉湖禽业有限公司
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