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Goose neck and processing method thereof

A technology of goose neck and table salt, which is applied in the processing field of goose neck to achieve the effects of simple operation, improved productivity and shortened processing time

Active Publication Date: 2011-09-07
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Goose is a well-known dietary food. At present, the methods of eating goose are mostly grilling, frying, pickling, stewing, etc. So far, there is no deep-processed goose neck for people to enjoy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Rinse the neck of the goose to be processed in warm water at 30-40°C for 2-3 times to remove the blood and sundries on the neck of the goose until it is washed; : 8:2 weight ratio in the pickling solution prepared for 30 to 40 minutes, the temperature of the pickling solution is 40 ° C to 50 ° C; the pickled goose neck is microwaved and precooked for 20 to 35 minutes; weighed Put 7kg of salt, 3kg of pepper, 0.5kg of five-spice powder, 0.5kg of soy sauce, 0.4kg of pepper, 0.3kg of ginger, 0.2kg of garlic, 0.2kg of sugar, and 0.15kg of monosodium glutamate into 1000kg of water. Put the goose neck into the water, cook it on high heat for 10-15 minutes, then simmer on low heat for 45-50 minutes; take out the cooked goose neck, drain it, and cool it to room temperature; put the drained and cooled goose neck Carry out ultraviolet ray sterilization 55~65 minutes behind packaging, for sale.

Embodiment 2

[0019] Rinse the neck of the goose to be processed in warm water at 30-40°C for 2-3 times to remove the blood and sundries on the neck of the goose until it is washed; : 8:2 weight ratio in the pickling solution prepared for 30 to 40 minutes, the temperature of the pickling solution is 40 ° C to 50 ° C; the pickled goose neck is microwaved and precooked for 20 to 35 minutes; weighed Put 8kg of salt, 3.5kg of pepper, 1kg of five-spice powder, 1kg of soy sauce, 0.5kg of pepper, 0.4kg of ginger, 0.3kg of garlic, 0.3kg of sugar, and 0.2kg of monosodium glutamate into 1000kg of water. Put the neck into the water, boil it on high heat for 10-15 minutes, then simmer it on low heat for 45-50 minutes; remove the boiled goose neck and let it cool to room temperature; drain and cool the goose neck After 55-65 minutes of ultraviolet sterilization, it is packaged and ready for sale.

Embodiment 3

[0021] Rinse the neck of the goose to be processed in warm water at 30-40°C for 2-3 times to remove the blood and sundries on the neck of the goose until it is washed; : 8:2 weight ratio in the pickling solution prepared for 30 to 40 minutes, the temperature of the pickling solution is 40 ° C to 50 ° C; the pickled goose neck is microwaved and precooked for 20 to 35 minutes; weighed Put 9kg of salt, 4kg of pepper, 1.5kg of five-spice powder, 1.5kg of soy sauce, 0.6kg of pepper, 0.5kg of ginger, 0.4kg of garlic, 0.4kg of sugar, and 0.25kg of monosodium glutamate into 1000kg of water. Put the goose neck into the water, cook it on high heat for 10-15 minutes, then simmer on low heat for 45-50 minutes; take out the cooked goose neck, drain it, and cool it to room temperature; put the drained and cooled goose neck Carry out ultraviolet ray sterilization 55~65 minutes behind packaging, for sale.

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PUM

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Abstract

The invention relates to a goose neck and a processing method thereof. In the method, a raw goose neck is taken as material, salt, chili, five-spice power, light soy sauce, pepper, ginger, garlic, white sugar, monosodium glutamate and water are taken as subsidiary ingredients, and the goose neck is obtained through cleaning, salting, microwave treatment, decocting, dripping, cooling and sterilizing. The goose neck is characterized in that the subsidiary ingredients comprise the following components in weight proportion: 1-9 portions of salt, 3-4 portions of chili, 0.5-1.5 portions of five-spice powder, 0.5-1.5 portions of light soy sauce, 0.4-0.6 portion of pepper, 0.3-0.5 portion of ginger, 0.2-0.4 portion of garlic, 0.2-0.4 portion of white sugar, 0.15-0.25 portion of monosodium glutamate and proper portions of water. The invention not only provides a goose neck food for people, which is sanitary, has good taste and color and can be deeply processed through scale production; becausethe microwave technology is used in the course of processing, the goose neck is tastier, the processing time is reduced, and the production efficiency is improved. The processing method is reasonableand practical, has simple operation, good effect and easy popularization.

Description

technical field [0001] The invention relates to a processing method of poultry meat food, specifically a processing method of goose neck. technical background [0002] Goose meat contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. From the perspective of biological value, goose meat is a complete protein and high-quality protein. Goose is low in fat, only a little higher than chicken and much lower than other poultry. Goose meat not only has low fat content, but also has good quality, high content of unsaturated fatty acids, especially linolenic acid content, which is more than other poultry meat, which is beneficial to human health. The melting point of goose fat is also very low, and its texture is soft and easy to be digested and absorbed by the human body. Traditional Chinese medicine believes that goose meat has the effects of nourishing the stomach and quenc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/01A23L1/314A23L1/318A23L13/50A23L5/10A23L13/20A23L13/40A23L13/70
Inventor 陈先保
Owner CHACHA FOOD CO LTD
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