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Old goose dried powder airflow pickling method

A production method and technology of old goose, which is applied in the field of pickled food, can solve the problems of affecting the taste, loose meat quality of old goose, and insufficient depth of taste, etc., and achieve the effect of unique taste, firm, elastic and non-greasy meat

Active Publication Date: 2015-10-28
JURONG MAOSHANRENJIA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional goose pickling requires a long time of soaking and cooking. For example, the Chinese invention patent publication number is CN 103340426 B, which inhibits fat oxidation The production method of pickled old goose discloses its pickling, soaking, pickling and cooking process, but its long-term soaking and cooking will easily cause the old goose meat to loosen, affect the taste, and its taste is not deep enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A raw material formula for marinating old goose with dry powder air flow, the marinating raw materials include 50% wet material group and 50% dry material group in parts by weight: the wet material group includes: 18 parts of guar gum, dark soy sauce 8 parts, 1 part of cold ground lemon oil, 8 parts of 30% glucose aqueous solution, 7 parts of calcium chloride with a concentration of 0.05%, 6 parts of rice wine, 2 parts of spring onion, 2 parts of ginger, and 5 parts of citric acid; Including: 15 parts of tea leaves, 15 parts of Divine Comedy, 15 parts of malt, 15 parts of gallinaceous gold, 15 parts of mint leaves, 2 parts of sodium citrate, 2 parts of sodium benzoate, 9 parts of konjac powder, 0.5 parts of pepper powder, 6 parts of skimmed milk powder , 0.5 parts of allspice powder, 3 parts of dried red pepper, and 8 parts of orange peel.

Embodiment 2

[0019] A raw material formula for marinating old goose with dry powder air flow, the marinating raw materials include 70% wet material group and 30% dry material group in parts by weight: the wet material group includes: 13 parts of guar gum, dark soy sauce 12 parts, 2 parts of cold ground lemon oil, 13 parts of 30% glucose aqueous solution, 9 parts of calcium chloride with a concentration of 0.05%, 8 parts of rice wine, 4 parts of spring onion, 4 parts of ginger, and 8 parts of citric acid; Including: 10 parts of tea leaves, 10 parts of Divine Comedy, 10 parts of malt, 10 parts of gallinaceous gold, 10 parts of mint leaves, 0.5 parts of sodium citrate, 0.5 parts of sodium benzoate, 6 parts of konjac powder, 0.3 parts of pepper powder, 4 parts of skimmed milk powder , 0.2 parts of allspice powder, 2 parts of dried red pepper, and 5 parts of orange peel.

Embodiment 3

[0021] A raw material formula for marinating old goose with dry powder air flow, the marinating raw materials include 60% wet material group and 40% dry material group in parts by weight: the wet material group includes: 15 parts of guar gum, dark soy sauce 10 parts, 1.5 parts of cold ground lemon oil, 10 parts of 30% glucose aqueous solution, 8 parts of calcium chloride with a concentration of 0.05%, 7 parts of rice wine, 3 parts of spring onion, 3 parts of ginger, and 7 parts of citric acid; Including: 12 parts of tea leaves, 12 parts of Divine Comedy, 12 parts of malt, 12 parts of gallinaceous gold, 12 parts of mint leaves, 1 part of sodium citrate, 1 part of sodium benzoate, 8 parts of konjac powder, 0.4 parts of pepper, 5 parts of skimmed milk powder , 0.3 parts of allspice powder, 2.5 parts of dried red pepper, and 7 parts of orange peel.

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Abstract

The present invention discloses a dried powder airflow pickling old goose preparation method and the pickling process includes the following steps: (1) pickling material pre-treatment: corresponding pickling raw materials are weighed according to parts by weight, wet material ingredients are heated, mixed evenly, cooled to a room temperature, and prepared for the next step, and dried material ingredients are powdered and prepared for the next step; (2) old goose preparation: quarantine qualified raw geese are selected, then slaughtered, washed and cleaned, and put into the wet material ingredients to soak for 0.5-1 h; and (3) dried powder pickling: the old geese prepared by the step 2 are put into a closed container, the dried material ingredients are atomized by a spray gun and aggregated into vaporific particles at a temperature of 50-70 DEG C and a pressure of 150-200 atmospheric pressure, and the old geese are pickled for 0.5-1 h and packaged at vacuum. The prepared old geese are unique in mouthfeel, firm, flexible and non-greasy in meat quality, and have no greasiness like the traditional pickled old geese, especially the skinniness.

Description

technical field [0001] The invention relates to a pickled food, in particular to a dry powder airflow pickling method for old goose. Background technique [0002] Goose meat is rich in nutrition, rich in various amino acids, proteins, multivitamins, niacin, sugar, trace elements necessary for the human body, and the fat content is very low, and the unsaturated fatty acid content is high, which is very beneficial to human health. The protein content of goose is very high, and according to measuring, its content is all higher than duck, chicken, beef, pork, and lysine content is higher than broiler chicken. Simultaneously, goose meat was listed as one of green food that the 21st century focuses on development by United Nations Food and Agriculture Organization in 2002 as green food. The theory of traditional Chinese medicine believes that goose meat tastes sweet and flat, has the effects of nourishing yin and Qi, warming the stomach and opening body fluid, dispelling rheumat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
Inventor 隋泽华吕素琴隋德清
Owner JURONG MAOSHANRENJIA ECOLOGICAL AGRI
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