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Method for pickling preserved goose

A wax goose and goose nugget technology, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of unreasonable ingredient modulation, affecting the aroma and taste of the wax goose, and achieve the effect of rich nutrition.

Inactive Publication Date: 2010-04-21
黄登平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the goose pieces after natural drying and marinating have little moisture and are dry and hard, a certain period of steaming or frying is required, and a longer period of steaming or frying will affect the goose aroma and taste of cured goose. Reasonable, it will affect the goose aroma and taste of cured goose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: The formula of the present invention is as follows: per 1000g of goose nuggets: 1000g of pure rapeseed oil, 40g of goose oil, 60g of dried pepper, 60g of refined salt, 25g of sesame oil, and 10g of monosodium glutamate. Its production and processing method: After slaughtering the raw goose, discard its intestines, add refined salt, marinate in a tank at a temperature below 15°C for 6-8 days, take it out, dry it and cut it into pieces; put it in a frying pan Pure rapeseed oil, heat to 70% heat, put the goose pieces into the frying pan and fry for 5-10 minutes, then add the goose oil and ingredients and stir-fry the goose pieces until golden brown, then drain the water and dry The moisture content of the goose pieces is 8% to 10%; after being cooled, they are packaged and eaten.

Embodiment 2

[0010] Embodiment 2: The material preparation formula is, ingredients per 1000g goose block: 1000g pure rapeseed oil, 55g goose oil, 70g dried pepper, 45g refined salt, 15g sesame oil, 18g monosodium glutamate. The pickling method is as follows: after the raw goose is slaughtered, discard its intestines, add refined salt and put it in a tank, pickle it at a temperature not higher than 15°C for 6 days, then take it out and cut it into pieces; Put pure rapeseed oil in a ratio of 1:1 with the goose pieces in the wok, heat to 150-250°C, add the cured goose pieces to the wok, fry for 5-10 minutes, then add the goose oil and other ingredients Stir-fry with the goose pieces until the water content of the goose pieces is 8% to 10%. After cooling, pack and eat.

Embodiment 3

[0011] Embodiment 3: The ingredients formula is as follows: ingredients per 1000g goose block: 1000g pure rapeseed oil, 70g goose oil, 100g dried pepper, 85g refined salt, 20g sesame oil, and 25g monosodium glutamate. The pickling method is as follows: after the raw goose is slaughtered, discard its intestines, add refined salt and put it in a jar, pickle it at a temperature not higher than 15°C for 7 days, then take it out and cut it into pieces; Put pure rapeseed oil in a 1:1 ratio with the goose pieces in the frying pan, heat to 70% heat, add the goose pieces to the wok, fry for 8 minutes, then add the goose oil and other ingredients and turn over the goose pieces Stir-fry until golden brown, then dry the water until the water content of the goose pieces is 8% to 10%, then cool and pack.

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PUM

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Abstract

The invention discloses a method for pickling a preserved goose. A ingredient formula of each 1,000 grams of goose blocks comprises the following ingredients: 100 grams of pure colza oil, 40 to 70 grams of goose oil, 60 to 100 grams of chilli, 45 to 85 grams of table salt, 15 to 25 grams of sesame oil and 10 to 25 grams of gourmet powder. The pickling method comprises: killing a goose, discarding intestines and tripe, adding the table salt, placing the goose in a container under a condition of a temperature of no higher than 15 DEG C for pickling for 6 to 8 days, and taking the goose out, drying the goose and cutting the gooses into blocks; and placing the pure colza oil in a saute pan, heating the blocks till the goose blocks is 70 percent cooked, adding the goose blocks into the saute pan to fry the goose blocks for 5 to 10 minutes, turning and frying the goose oil, other ingredients and the goose blocks till the goose blocks turn golden and the water content of the goose blocks is 8 to 10 percent, cooling the goose blocks and packing the goose blocks. The pickled preserved goose has the obvious advantages of proper water content, fresh, fragrant loose and tender goose meat and rich goose oil fragrance.

Description

technical field [0001] The invention belongs to the technical field of meat curing methods. Background technique [0002] The existing cured goose production method is to spread the seasoning on the goose, let it dry naturally, and then become a raw pickled goose, which needs to be steamed or fried to become cooked food when eating. Since the goose pieces after natural drying and marinating have little moisture and are dry and hard, a certain period of steaming or frying is required, and a longer period of steaming or frying will affect the goose aroma and taste of cured goose. Reasonable, it will affect the goose aroma and taste of cured goose. Contents of the invention [0003] The object of the present invention is just to provide a kind of preserved goose pickling method that can fully keep the original goose flavor in order to overcome the above-mentioned defects existing in the existing waxed goose production method, the block is cooked and soft, spicy and delicious...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 黄登平
Owner 黄登平
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