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Making method of roasted goose

A production method and technology for roasting goose, which are applied in the field of food processing, can solve the problems of inconvenient storage and carrying of stewed goose, loss of nutrients, and geographical restrictions on consumption, and achieve the effects of unique taste and flavor, prolonging fresh-keeping period and reducing price.

Active Publication Date: 2012-10-03
黑龙江对青鹅业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional stewed goose is boiled for a long time, resulting in a large loss of nutrients and waste, and the traditional stewed goose is not easy to store and carry, and the consumption area is severely limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing a roast goose, the method comprising:

[0019] First, the goose is pretreated to melt the frozen goose:

[0020] When dry slowing is used, it shall not exceed 8 hours in spring and summer, and shall not exceed 12 hours in winter;

[0021] The water buffer should use running water, the water temperature should not exceed 15°C, and the temperature of the goose chamber after thawing should not exceed 0°C;

[0022] Wash the goose within 2 hours after thawing, and take out the internal gills, chamber oil and hair. The water temperature for washing the goose shall not exceed 15°C, and the temperature of the goose shall not exceed 12°C after washing;

[0023] After washing, air-dry the goose in a constant temperature room at 6-10°C for 2 hours with its back facing up to control the moisture; store at 0-4°C.

[0024] Then ripen:

[0025] (1) Add 80 kg of goose old soup cooked in the previous time to the pressure cooker, add 60-100 kg of water according...

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Abstract

The invention relates to a making method of roasted goose. The traditional roasted goose is not convenient to store, volume of goose is big, and goose is difficult to roast directly. The making method includes: 80kg soup stock for cooking goose at the previous time is added with 60-100kg of water, 15kg of salt is added, melting is carried out, auxiliary material is added, 0.2kg of steam is introduced in, and pressure is reduced to be normal pressure after boiling; (2) 400kg of white bar goose is added into a boiler, a chain is added into the boiler to cause the goose body to be immersed in the soup, the white bar goose is naturally soiled and braised for 20 minutes in the boiler, steam is added until water temperature is 80 DEG C, pressurization is carried out until pressure is 0.2MPa, cooking is carried out for 30-90 minutes and pressure is reduced to normal pressure, waste heat is utilized to braise the goose for 300 minutes, and goose is taken out; air drying is carried out until the goose is completely cooled; (3) a sugar smoking furnace is ignited, the goose is placed on a sugar smoking chain by the standard of 80kg per boiler, 0.9kg white sugar is added into each boiler, the sugar smoking chain is placed into the boiler, the boiler is sealed and smoking is carried out for 5 minutes, the goose is taken out and is placed into an air drying room again, and air drying is carried out below 18 DEG C until the goose skin is tightened. The invention can be taken as a roast meat food with long refreshing time.

Description

Technical field: [0001] The invention relates to a method for preparing roast goose, which belongs to the field of food processing. Background technique: [0002] Goose is a herbivore and one of the cancer-free animals in the world. Goose meat contains a variety of amino acids, vitamins and trace elements, and is easily digested and absorbed by the human body. The protein content in goose meat is as high as 22.3%, which is the higher protein content in livestock and poultry meat. The fat in goose meat is also different from other animals. Not only is the content low, but its main fatty acids are mostly unsaturated fatty acids needed by the human body. Goose fat has a low melting point, high digestibility, and low cholesterol content. It is suitable for patients with high blood pressure and heart disease, and can also alleviate diseases such as atherosclerosis. Goose meat is rich in inorganic salts, especially characterized by high calcium and iron content. The ratio of c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/29A23L13/50A23L33/00
Inventor 刘峻玮
Owner 黑龙江对青鹅业集团有限公司
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