Processing process for low-salt air-dried geese marinated in rice wine

Abstract

The invention discloses a processing process for a low-salt air-dried goose marinated in rice wine. A live goose is killed, unhaired, eviscerated and rinsed to obtain a goose whole. The processing process is characterized by comprising the following steps: soaking the goose whole in a marinating solution which takes vinasse as reference, and marinating for 18-24 hours at the temperature of 12-15 DEG C; then placing the goose whole in a workshop in which the temperature is 18-20 DEG C and the relative humidity is 65-70%, carrying out air drying for 2-3 days at the air speed of 6-8m/s, transferring into a workshop in which the temperature is 25-28 DEG C and the relative humidity is 70-75%, and carrying out air drying for 2-3 days at the air speed of 3-5m/s; placing the goose whole subject to air drying into a water tank with the temperature of 90-95 DEG C for 3-4 minutes, then completely tweezing the tiny feather on the surface of the goose whole, washing the goose whole clean, placing on a fixed frame, transmitting to halogen liquid with the temperature of 90-95 DEG C, and stewing for 45-60 minutes; and finally, carrying out vacuum packing and sterilization on the stewed goose whole to obtain the finished product. The low-salt air-dried geese marinated in rice wine has the advantages of unique flavor, delicious texture, strong bacon fragrance and mellow rice wine, and is beneficial to human health.

Description

technical field [0001] The invention relates to a processing technology of air-dried poultry meat products, in particular to a processing technology of low-salt fragrant-dried goose. Background technique [0002] Goose meat is rich in nutrients, with a protein content as high as 22.3%. The essential amino acid content in goose meat is very close to the average adult essential amino acid requirement, and it is a high-quality and complete protein. In addition, goose meat also contains a variety of unsaturated fatty acids needed by the human body and rich calcium, phosphorus, and iron. Traditional Chinese medicine believes that goose meat is sweet and flat in taste, has the functions of nourishing deficiency and Qi, warming the stomach and promoting body fluid, etc. It is beneficial to those who have dry mouth, upset, and burning hot urine. my country has a long history of raising geese and is a big country for raising geese. Since geese are grain-saving poultry based on gras...

AI Technical Summary

Problems solved by technology

Chinese patent wind goose processing technology (application number: 200410041007.4) discloses a processing method of wind goose, which is to slaughter live goose, depilate, eviscerate, rinse and drain, then marinate in brine, and then Air-dried, but the amount of salt and nitrite used in pickling is large, the flavor is relatively simple, and the smell is heavy. At the same time, because the human body consumes a large amount of pickling agents such as salt and nitrite, it is not conducive to human health.