Sauced goose processing method

Abstract

The invention discloses a sauced goose processing method. According to the present invention, amaranthus tricolor l powder and coriandrum sativum l powder are used to replace chemical nitrite and are added into an injection as a sousing agent, such that the fishy odor can be removed and the seasoning can be achieved while the nutrition is diversified and the benefits are provided for body health; the artificially synthesized coloring agent is not added, and the tonifying food materials such as ginseng stems and leaves, milkvetch root, codonopsis pilosula and the like are added during the cooking process, such that the nourishing health edible value of the sauced goose is comprehensively improved; the modern production process and the traditional process are combined, the processing process is optimized, and the homogeneous step is set; the residual sodium nitrite content in the prepared finished product sauced goose is less than or equal to 10 mg / kg and is lower than the national standard; and the produced sauced goose has characteristics of stable color, mellow taste, diversified nutrition, moderate salty, uniform color, fragrance and taste in the internal and on the surface, production efficiency and processing health ensuring, and original taste and flavor retaining, and is the healthy food.

Description

technical field [0001] The invention relates to a processing method of sauced goose, which belongs to the technical field of food processing. Background technique [0002] Goose meat is tender and soft, fragrant and not greasy, rich in nutrition, rich in various amino acids, proteins, multivitamins, 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 theory of traditional Chinese medicine believes that goose meat tastes sweet and flat, has the effects of nourishing yin and Qi, warming stomach and opening body fluid, dispelling rheumatism and anti-aging, and is welcomed by consumers. [0003] The development of modern food technology provides a variety of professional equipment for the processing of meat products, replacing traditional production with automation, which can achieve industrialized production and improve production efficiency; Chemical raw mat...

AI Technical Summary

Problems solved by technology

As we all know, the country has strict control standards for the content of nitrite in meat products. Although the content is strictly controlled during the production process, the addition of chemical nitrite will bring harm to the human body after all, and it can make the blood normally carry oxygen. Low iron hemoglobin is oxidized to methemoglobin, thus losing the ability to carry oxygen and causing tissue hypoxia, and nitrite is easily combined with amines in the stomach to form carcinogens such as nitrosamines

[0004] At the same time, the production method of the complete assembly line pursues productivity at the cost of losing the flavor of the product, and the taste of the meat is reduced, which is far inferior to the products made by traditional manual methods.