Making method of high-protein health-care marinated goose for warming spleen and appetizing

A production method and high-protein technology, which can be used in slaughtering, mixed meat equipment, meat tenderization, etc., can solve the problems of not being able to marinate goose, achieve better taste, good effect, and improve the taste

Pending Publication Date: 2021-12-03
上海财治食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention proposes a method for making braised goose with high protein, warming spleen, appetizing, health care and health preservation, which solves the problem that the goose cannot be pickled effectively in the prior art

Method used

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  • Making method of high-protein health-care marinated goose for warming spleen and appetizing
  • Making method of high-protein health-care marinated goose for warming spleen and appetizing
  • Making method of high-protein health-care marinated goose for warming spleen and appetizing

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Embodiment Construction

[0030] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0031] The present invention provides such Figure 1-6 A method for making high-protein warming spleen, appetizing, health-care and health-preserving stewed goose includes the following steps:

[0032] S1. Clean and trim the light goose, marinate with the marinating ingredients, and marinate for 9 hours at a temperature of 1-4°C in the marinating room;

[0033] S2. Burn the marinated goose: put the package into the pot, add the ingredients, boil on high heat ...

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Abstract

The invention relates to the technical field of food processing, in particular to a making method of a high-protein health-care marinated goose for warming spleen and appetizing, and aims to solve a problem that a goose cannot be effectively pickled in the prior art. The method comprises the following steps: S1, cleaning and trimming a bare goose, and pickling the goose with pickling ingredients at a temperature of 1-4 DEG C for 9 hours; S2, cooking the pickled goose: putting a seasoning bag into a pot, adding ingredients, boiling with big fire at 100 + / -2 DEG C, adding raw materials after a sugar degree, salinity and taste are correct, placing the goose upside down into the pot, and arranging the goose neatly. When the goose is pickled, a plurality of small holes are firstly formed in an outer part of the goose, so that the pickling materials can permeate into the goose meat, the goose meat can be better tasty, a taste of the marinated goose is improved, and water does not need to be added in the pickling process, so that the pickling method is changed into dry pickling, and the goose is compact in meat quality, better in taste and better in nutritional value preservation effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing high-protein braised goose for warming spleen, appetizing, health care and preserving health. Background technique [0002] The nutritional value of goose is higher. According to analysis, its protein content is 22.3%, which is much higher than that of beef and mutton. The fat content in goose meat is low, and most of them are unsaturated fatty acids that are beneficial to health. Because goose is mainly green feed, there are less residues of certain drug additives and less pollution in goose meat, and it is more effective to avoid drug residues on the body. Hazard to consumers. [0003] The existing braised goose production method usually adopts the pickling method of water pickling in the process of pickling, which will cause the goose meat to have too much water, the meat quality will be loose, and the taste and mouthfeel will not be optimal. W...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A22C9/00A22C5/00
CPCA23L13/50A23L13/72A22C9/008A22C5/00
Inventor 王璐张健曹俊
Owner 上海财治食品有限公司
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