Method for preparing low-salt non-saltpetre dry cured goose

A production method and technology of wind goose, which are applied in food preparation, meat/fish preservation, food preservation and other directions, can solve the problems of salty taste, harmful to human health, arteriosclerosis, etc., and achieve tender taste, easy digestion and absorption, and meaty texture. tight effect

Inactive Publication Date: 2008-08-20
吴松青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the preparation process of traditional cooked food, in order to ensure that the food does not deteriorate, the salinity is generally high, above 5%, so the taste is too salty when eaten. From the perspective of food nutrition, too much salt can easily lead to arteriosclerosis and other unhealthy diseases. as a result o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1. A method for making low-salt and no-nitrate wind goose, the steps are as follows:

[0034] (1) Material selection and pretreatment: choose Liangguang white striped goose from the non-epidemic area as raw material, and pretreat the selected white striped goose;

[0035] (2) Injection: prepare the brine for injection, keep the temperature below 15°C, inject the preserved goose and the thigh of the goose, and the injection amount is 12% of the body weight of the goose; the formula for the brine for injection is: add in every 20kg of spiced water: 0.8% wooden paw protease preparation 2ml, iso-Vc sodium 4g, strain 1ml, potassium sorbate 1.5g, glacial acetic acid 1ml, white sugar 15g, salt 700g, 39° liquor 8ml, sodium tripolyphosphate 0.8g;

[0036] (3) Soaking flavor: prepare soaking brine, put it into the soaking pool according to the ratio of soaking brine: goose body weight ratio 1:1, the temperature of soaking brine should not exceed 15°C; Turn over the pond...

Embodiment 2

[0043] Example 2. A method for making low-salt and no-nitrate wind goose, the steps are as follows:

[0044] (1) Material selection and pretreatment: choose Liangguang white striped goose from the non-epidemic area as raw material, and pretreat the selected white striped goose;

[0045] (2) Injection: Prepare the brine for injection, keep the temperature below 15°C, inject the preserved goose and goose thigh, and the injection volume is 18% of the body weight of the goose; the formula for the brine for injection is: add in every 20kg of spiced water: 1.2% wooden paw protease preparation 4ml, iso-Vc sodium 6g, strain 3ml, potassium sorbate 2.5g, glacial acetic acid 3ml, white sugar 25g, salt 900g, 60° liquor 12ml, sodium tripolyphosphate 1.2g;

[0046] (3) Soaking flavor: prepare soaking brine, put it into the soaking pool according to the ratio of soaking brine: goose body weight ratio 3:1, the temperature of the soaking brine should not exceed 15°C; Turn over the pond sever...

Embodiment 3

[0053] Example 3. A method for making low-salt and no-nitrate wind goose, the steps are as follows:

[0054] (1) Material selection and pretreatment: choose Liangguang white striped goose from the non-epidemic area as raw material, and pretreat the selected white striped goose;

[0055] (2) Injection: prepare the brine for injection, keep the temperature below 15°C, inject goose breast and goose thigh, and the injection volume is 15% of the body weight of the goose; the formula for the brine injection is: add in every 20kg of spiced water: 1% wooden paw protease preparation 3ml, iso-Vc sodium 5g, strain 2ml, potassium sorbate 2g, glacial acetic acid 2ml, white sugar 20g, salt 800g, 52° liquor 10ml, sodium tripolyphosphate 1g;

[0056] (3) Soaking flavor: prepare soaking brine, put it into the soaking pool according to the ratio of soaking brine: goose body weight ratio 2:1, the temperature of the soaking brine should not exceed 15°C; Turn over the pond several times; the for...

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PUM

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Abstract

The invention relates to a low-salt nitrite free dry cured goose making method, which adopts the technical proposal of sorting and pretreating, injecting, immersion, tenderization, drying, blanching and secondary clearing, boiling, precooling and packaging and sterilizing; which is characterized in that the making method bases on meat texture theory, microbiology and edible enzyme technique, so that the formula and process design is scientific. The method has the advantages of modern processing method, low salt, tender and compact taste, nitrite free and traditional flavor.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making low-salt and no-nitrate goose. Background technique [0002] In the preparation process of traditional cooked food, in order to ensure that the food does not deteriorate, the salinity is generally high, above 5%, so the taste is too salty when eaten. From the perspective of food nutrition, too much salt can easily lead to arteriosclerosis and other unhealthy diseases. as a result of. Moreover, sodium nitrate, sodium nitrite, etc. are generally used in the preparation process, which have the effects of color development, antisepsis, and flavor enhancement in food, but at the same time, nitrate is harmful to human health, and long-term consumption of trace amounts will cause deformity and cancer. and other hazards. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making low-salt, tenderized a...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23B4/023A23B4/03A23L13/50A23L13/40
Inventor 吴松青
Owner 吴松青
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