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Making method of boiled salted geese

A production method and technology of salted goose, which are applied to food ingredients as taste improvers, climate change adaptation, food ingredients containing natural extracts, etc. Shorter brine time, lower nitrite content and better flavor

Inactive Publication Date: 2018-04-24
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional salted goose has disadvantages such as complicated process, unstable quality, and short storage time. Although modern food processing methods have solved these problems, they still have the disadvantages of single nutritional components, too long marinating time, and insufficient meat quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of brine goose, specifically comprises the following steps:

[0030] (1) Handling of raw goose

[0031] Take the good raw goose, wash it and drain it, then spread it evenly with coarse salt, marinate it on a rack for 30 minutes, and rinse off the dirty salt and blood on the surface of the raw goose with clean water after marinating;

[0032] (2) Cold pickling

[0033] Soak the processed raw goose in the primary marinade at 4°C for 12 hours to prevent the goose from deteriorating during the marinating process. The mass-number ratio of the primary marinade to the raw goose is 1:1, which helps to further dilute the The blood and peculiar smell of goose make the goose taste and local flavor better; Described primary marinade, its preparation method specifically comprises the following steps:

[0034] a Take 20 parts of table salt, 10 parts of cooking wine, 10 parts of white wine, 5 parts of corn syrup, 1 part of honey, and 250 parts of water t...

Embodiment 2

[0044] A kind of preparation method of brine goose, specifically comprises the following steps:

[0045] (1) Handling of raw goose

[0046] Take the good raw goose, wash it and drain it, then spread it evenly with coarse salt, and marinate it on a rack for 40 minutes. After marinating, use clean water to wash off the dirty salt and blood on the surface of the raw goose;

[0047] (2) Cold pickling

[0048] Soak the processed raw goose in the primary marinade at 6°C for 15 hours to prevent the goose from deteriorating during the marinating process. The mass-number ratio of the primary marinade to the raw goose is 1:1, which helps further dilute the The blood and peculiar smell of goose make the goose taste and local flavor better; Described primary marinade, its preparation method specifically comprises the following steps:

[0049] a Take 25 parts of table salt, 15 parts of cooking wine, 15 parts of white wine, 10 parts of corn syrup, 1.5 parts of honey, and 300 parts of wate...

Embodiment 3

[0059] A kind of preparation method of brine goose, specifically comprises the following steps:

[0060] (1) Handling of raw goose

[0061]Take the good raw goose, wash it and drain it, then spread it evenly with coarse salt, marinate it on a rack for 35 minutes, and rinse off the dirty salt and blood on the surface of the raw goose with clean water after marinating;

[0062] (2) Cold pickling

[0063] Soak the processed raw goose in the primary marinade at 5°C for 13 hours to prevent the goose from deteriorating during the marinating process. The mass-number ratio of the primary marinade to the raw goose is 1:1, which helps to further dilute the The blood and peculiar smell of goose make the goose taste and local flavor better; Described primary marinade, its preparation method specifically comprises the following steps:

[0064] a Take 22 parts of table salt, 12 parts of cooking wine, 12 parts of white wine, 8 parts of corn syrup, 1.5 parts of honey, and 280 parts of water...

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PUM

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Abstract

The invention relates to a making method of boiled salted geese. The making method specifically comprises the following steps of (1) treating raw material geese; (2) performing cold soaking and firstpickling; (3) performing pickling for the second time; and (4) performing packaging. According to the making method of the boiled salted geese provided by the invention, the processing time of the boiled salted geese is shortened to 16-18 hours, but the processing time of conventional boiled salted geese is usually 24 hours or above, so that the production efficiency is greatly improved, and the production cost of enterprises is reduced; and besides, due to shorter marinating time of the boiled salted geese made by the making method disclosed by the invention, the content of nitrite is lower,and the boiled salted geese are more healthy, compact in goose meat quality and plump and juicy, and better in flavor than boiled salted geese sold in the market.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making salted goose. Background technique [0002] Salted goose is one of the outstanding representative dishes of Huaiyang cuisine. It has a very high audience in the Yangtze River Basin and the north of the Yangtze River in Jiangsu. From Yancheng and Huai'an in the north, to Xinghua, Gaoyou, Yizheng and Yangzhou in the south And Santai area, and then south to Zhenjiang and Danyang in southern Jiangsu. Salted goose has a long history in these areas. It is a high-quality lo-mei widely loved by people in these areas. It has low salt, low fat, and low cholesterol. And the advantages of high protein and high lean meat rate. [0003] Traditional brine goose has disadvantages such as complicated process, unstable quality, and short storage time. Although modern food processing methods have solved these problems, they still have the disadvantages of single nutri...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/42A23L13/428A23L13/55A23L13/72A23V2002/00A23V2200/14A23V2250/21A23V2250/5118A23V2250/1614Y02A40/90
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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