Method for processing dried goose
A processing method and technology of goose jerky, applied in the application, food preparation, food science and other directions, can solve the problems of restraining the development of industrialization, low added value of products, single product variety, etc., to avoid loss of nutrition and enrich nutrition. Value, taste unique effect
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[0036] 1. Selected equipment
[0037] vacuum tumbler, microwave oven, oven
[0038] 2. Selection of raw materials
[0039] Adult goose, marinating material (a mixed solution prepared by mixing 2kg of salt, 2kg of white sugar, 1kg of white wine, 0.05kg of sodium nitrate, 0.04kg of compound phosphate, 40g of monosodium glutamate, 50g of chicken essence and 25kg of water for every 100kg of goose meat), seasoning ( For every 100kg of goose meat, use 2kg of salt, 2kg of sugar, 1kg of white wine, 40g of monosodium glutamate, 50g of chicken essence, 500g of soy sauce and 40kg of water, then add 800g of star anise, 200g of fennel, 200g of cinnamon, 200g of licorice, 200g of grass fruit, 200g of ginseng, 200g of medlar, 200g Chinese prickly ash, 100g tangerine peel, 50g cinnamon, 50g astragalus, 50g amomum, 50g yam, 50g cardamom (mixed solution obtained by boiling for 3 hours), flavoring material (spicy material, cumin material, original flavor material, honey sauce or sauce) Wait) ...
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