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Preparation method of air-dried goose

A technology of dry pickling and pickling solution, which is applied in climate change adaptation, food science, etc., to achieve the effect of fresh and tender meat, unique marinated flavor, and long-lasting aftertaste

Inactive Publication Date: 2016-02-17
SHOUXIAN TIANGE GOOSE DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the application and related research on the processing of air-dried goose has not been widely carried out. During processing and production, it is very promising to provide an air-dried goose with unique flavor and high tenderness for air-dried goose, and it also meets the needs of the public. need

Method used

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Embodiment Construction

[0024] The embodiments of the present invention are described in detail below. This embodiment is implemented on the premise of the technical solution of the present invention, and detailed implementation methods and specific operating procedures are provided, but the protection scope of the present invention is not limited to the following implementation example. Unless otherwise specified, the component raw materials involved in the embodiments are commonly used commodities that can be purchased on the market.

[0025] A preparation method of air-dried goose, comprising the steps of:

[0026] (1) Raw material processing: Soak the raw goose after depilation, disembowelling and cleaning with clear water for 8-12 hours, wash again until there is no bloody water, remove the dripping water, and drip the water until it stops dripping;

[0027] Before raw materials are processed, slaughtering and ironing steps are also included. Among them, before the white geese are slaughtered,...

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Abstract

The invention discloses a preparation method of an air-dried goose. The preparation method comprises the following steps: raw material processing, dry salting, wet salting, freezing, unfreezing, spread-drying, marinating, air drying and bagging. For dry salting: salt is smeared to whole goose body for dry salting at the temperature of 4-6 DEG C for 7 days, the adding amount of the salt during dry salting accounts for 5.5%-7% of the mass of the goose, and the goose is turned over once every 2-3 days. For freezing: the goose after wet salting processing is placed into a freezing chamber and frozen at the temperature of subzero 15 DEGC-subzero 20 DEG C for 24-36 h. Compared with the prior art, the preparation method of the air-dried goose has the following advantages: the air-dried goose prepared with the method has a uniform reddish brown surface, is glossy, tastes delicate but not greasy, has lasting aftertaste and no foreign smell and is dry on the surface, high in tenderness and good in chewiness.

Description

technical field [0001] The invention relates to a method for processing goose, in particular to a method for preparing air-dried goose. Background technique [0002] Goose is a herbivore, and goose meat is an ideal nutritious and healthy food with high protein, low fat and low cholesterol. Goose meat contains various amino acids necessary for human growth and development, and its composition is close to the ratio of amino acids required by the human body, as well as more than ten trace elements such as calcium, phosphorus, potassium, and sodium. The World Health Organization recently released the 2011 Healthy Food Rankings, and goose was listed as the top meat eater. In 2002, it was listed by the Food and Agriculture Organization of the United Nations as one of the green foods that should be developed in the 21st century. [0003] Traditional Chinese medicine believes that goose meat has the effects of nourishing yin and Qi, reducing phlegm and relieving cough, warming sto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCY02A40/90
Inventor 王延林
Owner SHOUXIAN TIANGE GOOSE DEV CO LTD
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