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Making method of salted goose

A production method, technology of salted goose, applied in the direction of climate change adaptation, food science, etc., can solve the problems of cumbersome pickling steps, no mention of pickled brine recycling, long time consumption, etc., to shorten the pickling time, improve Pickling efficiency and the effect of reducing waste of resources

Pending Publication Date: 2020-06-26
王永开
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN103330230A discloses a processing method of salted goose, which is marinated by injecting marinade and pickled by intermittent circulating vacuum method. It is made by cold-soaking primary pickling and secondary pickling, and the processing time is 16-18 hours
The above two methods all have the disadvantages of complex process, long processing time and high equipment requirements, and the above two methods do not mention the recycling of pickled brine, and the recycling of pickled brine is very important for maintaining the taste of brine goose and improving the taste of brine goose. The content of flavor substances in goose meat plays an important role. Studies have shown that compared with new brine, salted goose processed with old brine has better quality and flavor

Method used

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  • Making method of salted goose
  • Making method of salted goose
  • Making method of salted goose

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A kind of preparation method of brine goose, specifically comprises the following steps:

[0031] (1) Slaughter the live goose, take out the viscera and clean it, then drain the water

[0032] (2) Completely immerse the cleaned and drained fresh goose in the marinated marinade that has been reused 15 times, and apply 500N pressure on the uppermost layer for 5 hours. The pickled bittern is prepared as follows:

[0033] 5 parts of ginger, 15 parts of green onion, 6 parts of star anise, 6 parts of cinnamon, 5 parts of grass fruit, 15 parts of cumin, 10 parts of cardamom, 8 parts of licorice, 8 parts of Angelica dahurica, 5 parts of fragrant leaves, 7 parts of peppercorns, and 5 parts of cloves , 100 parts of drinking water. First, mix and crush all raw materials except drinking water into 250-mesh powder, wrap it with gauze, boil in drinking water for 8 hours, then add edible salt to form a saturated solution of table salt, and finally cool to room temperature.

[0034]...

Embodiment 2

[0038] A kind of preparation method of brine goose, specifically comprises the following steps:

[0039] (1) Slaughter the live goose, take out the viscera and clean it, then drain the water

[0040] (2) The cleaned and drained fresh goose is completely immersed in the marinated marinade that has been reused 11 times, and a pressure of 500N is applied to the uppermost layer for 5 hours. The pickled bittern is prepared as follows:

[0041] 5 parts of ginger, 15 parts of green onion, 6 parts of star anise, 6 parts of cinnamon, 5 parts of grass fruit, 15 parts of cumin, 10 parts of cardamom, 8 parts of licorice, 8 parts of Angelica dahurica, 5 parts of fragrant leaves, 7 parts of peppercorns, and 5 parts of cloves , 100 parts of drinking water. First, mix and crush all raw materials except drinking water into 250-mesh powder, wrap it with gauze, boil in drinking water for 8 hours, then add edible salt to form a saturated solution of table salt, and finally cool to room temperat...

Embodiment 3

[0046] A kind of preparation method of brine goose, specifically comprises the following steps:

[0047] (1) Slaughter the live goose, take out the viscera and clean it, then drain the water

[0048] (2) The cleaned and drained fresh goose is completely immersed in the marinated marinade that has been reused 8 times, and a pressure of 500N is applied to the uppermost layer for 5 hours. The pickled bittern is prepared as follows:

[0049] 5 parts of ginger, 15 parts of green onion, 6 parts of star anise, 6 parts of cinnamon, 5 parts of grass fruit, 15 parts of cumin, 10 parts of cardamom, 8 parts of licorice, 8 parts of Angelica dahurica, 5 parts of fragrant leaves, 7 parts of peppercorns, and 5 parts of cloves , 100 parts of drinking water. First, mix and crush all raw materials except drinking water into 250-mesh powder, wrap it with gauze, boil in drinking water for 8 hours, then add edible salt to form a saturated solution of table salt, and finally cool to room temperatu...

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Abstract

The invention provides a making method of a salted goose, and belongs to the technical field of food processing. The making method comprises the following steps of (1) slaughtering a live goose, taking out internal organs, thoroughly cleaning the slaughtered live goose, and draining the cleaned live goose; (2) completely immersing the drained fresh goose in pickling brine, applying certain pressure to the uppermost layer, and maintaining the pressure for a period of time; (3) taking out the goose from the pickling brine, performing drying under the condition of natural ventilation or in an artificial ventilation state for a certain time, and under the effect of gravity, discharging the pickling brine which is not absorbed in goose meat; (4) taking out the dried goose, performing heating inboiling brine for a certain time, taking out the heated goose, draining marinade, performing cooling to room temperature, performing sterilization, and performing packaging; and (5) reusing the pickling brine. According to the making method disclosed by the invention, an immersion type one-step marinating making method is adopted, so that the pickling time is shortened, the pickling efficiency isimproved, and material exchange between the goose meat and the marinade is promoted; and besides, the pickling brine is also reused, and the continuity of the flavor of the salted goose is guaranteed.

Description

technical field [0001] The invention relates to a method for making salted goose, belonging to the technical field of food processing. Background technique [0002] Salt water goose is sweet and flat, the meat is tender and not greasy, the protein content in goose meat is high, the amino acid composition is similar to the essential amino acid composition ratio of human body, and a cup of human body can absorb and utilize it; its fat content is lower than other meats and there is no fat in goose meat. The content of saturated fat is high; in addition, goose meat contains calcium, phosphorus, potassium, iron, zinc and other essential trace elements for human body; goose viscera also contains a large amount of immunoglobulin and multivitamins, which have positive significance for maintaining human health. Daily consumption can regulate the body and improve appetite, and long-term consumption can also beautify the skin and prevent aging. [0003] CN103330230A discloses a proces...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23L13/55A23L13/72A23L13/428Y02A40/90
Inventor 王永开
Owner 王永开
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