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A kind of fragrant goose processing technology

A processing technology and process technology, applied in the processing technology field of Fengxiang goose, can solve the problems of long pickling cycle, shortened processing time, and the product is not easy to store, so as to improve safety, improve work efficiency, and increase high-temperature sterilization process. Effect

Inactive Publication Date: 2011-11-30
高邮市红太阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a processing technology for Fengxiang goose that can greatly shorten the processing time on the basis of maintaining the flavor, aiming at the shortcomings of the existing Fengxiang goose, such as long processing and pickling period and difficult storage of products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Goose selection: wash the frozen geese that have been inspected and healthy with clean running water.

[0015] 2. Injection: Inject the cleaned goose with a brine prepared from salt and nitrite, each goose should be no less than one needle, and the dose for each shot is 5ml;

[0016] 3. Pickling: Put the injected light goose in a brine containing 14% salt at a temperature of 10°C for 18 hours;

[0017] 4. Air-drying: place the pickled goose in an air-drying workshop with a temperature of 12°C and a relative humidity of 50% for 3 days;

[0018] 5. Hair cleaning: put the air-dried goose in a pool with a temperature of 80°C for 6 minutes, then tweezer the small hairs on the surface of the goose, clean it with water and put it on a fixed shelf;

[0019] 6. Steaming: Send the light goose to a sandwich pot with pre-cooking liquid for 45 minutes;

[0020] 7. Weighing and grading: weighing, grading and trimming the mature goose after cooking;

[0021] 8. Vacuum packaging:...

Embodiment 2

[0026] 1. Goose selection: wash the frozen geese that have been inspected and healthy with clean running water.

[0027] 2. Injection: Inject the cleaned goose with a brine prepared from salt and nitrite, each goose should be no less than one needle, and the dose for each shot is 5ml;

[0028] 3. Pickling: place the injected light goose in a brine with a temperature of 15°C and 14% salt content for 25 hours;

[0029] 4. Air-drying: place the pickled goose in an air-drying workshop with a temperature of 15°C and a relative humidity of 60% for 4 days;

[0030] 5. Hair cleaning: put the air-dried goose in a pool with a temperature of 85°C for 7 minutes, and then remove the small hairs on the surface of the goose with tweezers, clean it with water and put it on a fixed shelf;

[0031] 6. Steaming: Send the light goose to a sandwich pot with pre-cooking liquid for 45 minutes;

[0032] 7. Weighing and grading: weighing, grading and trimming the mature goose after cooking;

[0033...

Embodiment 3

[0038] 1. Goose selection: wash the frozen geese that have been inspected and healthy with clean running water.

[0039] 2. Injection: Inject the cleaned goose with a brine prepared from salt and nitrite, each goose should be no less than one needle, and the dose for each shot is 5ml;

[0040] 3. Pickling: Put the injected goose in a brine with 14% salt at a temperature of 20°C for 36 hours;

[0041] 4. Air-drying: place the pickled goose in an air-drying workshop with a temperature of 17°C and a relative humidity of 70% for 5 days;

[0042] 5. Hair cleaning: put the air-dried goose in a pool with a temperature of 90°C for 8 minutes, then tweezer the small hairs on the surface of the goose, clean it with water and put it on a fixed shelf;

[0043] 6. Steaming: Send the light goose to a sandwich pot with pre-cooking liquid for 45 minutes;

[0044] 7. Weighing and grading: weighing, grading and trimming the mature goose after cooking;

[0045] 8. Vacuum packaging: after cooli...

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PUM

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Abstract

The invention discloses a process for processing fragrant goose. The frozen goose is cleaned, injected, pickled, air-dried, cleaned, steamed, weighed and graded, vacuum-packed, high-temperature sterilized, cooled, packaged, and the date of production is printed. save. The fragrant goose prepared by the invention has the characteristics of high protein, low fat, thin skin and tender meat, delicious wax flavor, etc., has a long shelf life, and is easy to store and transport over long distances.

Description

technical field [0001] The invention relates to a processing technology of fragrant goose, which belongs to the technical field of poultry food processing. Background technique [0002] Fengxiang goose is a local specialty of Yangzhou with a history of more than 100 years. The traditional Fengxiang goose is a special pickled goose product made from goose that is slaughtered and then taken out of its internal organs without removing the hair. With the advancement of science and technology, the transition from traditional processing to cleaning healthy frozen geese, frying and cooling with salt, rubbing salt from the head to the tail of the goose with hands, and then rubbing salt on the breast muscles of the goose. Generally, 0.2 to 0.5 kg of fried salt is used for each goose. Put the salted goose carcasses in the tank again, put them in the tank for 3 hours, pour out the dirty salt water and bloody water, add salt brine and soak for another 24 hours. Immerse the goose in wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/315A23L13/70A23L13/50
CPCY02A40/90
Inventor 乔龙山范昌林管金花
Owner 高邮市红太阳食品有限公司