Method for producing marinated old goose

A production method and technology for old goose, which are applied in the field of food processing, can solve the problems of insufficient marinating, poor flavor and insufficient taste of meat, and achieve the effects of uniform marinating, soft and delicious meat, and not loose in appearance.

Inactive Publication Date: 2012-07-11
句容市红掌食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing marinated old goose has the following defects: 1, adopt the traditional pickling process to carry out surface treatment, a part o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Slaughter

[0022] Select the old goose that has passed the health and quarantine, the gross weight is 3kg±0.3kg, and the age of the goose is 65-70 days. The neck is opened with an incision of no more than 2cm. The blood is drained until the blood is exhausted.

[0023] 2. Cleaning

[0024] Open the body, the upper incision should not exceed 5 cm, and the lower incision should not exceed 8 cm, and then the goose embryo would be obtained by evisceration.

[0025] 3. Pickled

[0026] Hang the cleaned goose embryos in the air below 20°C for 5-10 minutes to drain the water, grade the air-dried goose embryos according to their size, and cut the neck with a knife.

[0027] Inject the prepared marinade in the breast and legs of the goose embryo, 12 needles are evenly injected into the breast, and 5 needles are injected into the legs, each needle is 2ml. The salt content of the injected brine is 7%. After the injection, perform manual rubbing, and after rubbing, keep the...

Embodiment 2

[0038] 1. Slaughter

[0039] Select the old goose that has passed the health and quarantine, the gross weight is 3kg±0.3kg, and the age of the goose is 65-70 days. The neck is opened with an incision of no more than 2cm. The blood is drained until the blood is exhausted.

[0040] 2. Cleaning

[0041] Open the body, the upper incision should not exceed 5 cm, and the lower incision should not exceed 8 cm, and then the goose embryo would be obtained by evisceration.

[0042] 3. Pickled

[0043] Hang the cleaned goose embryos in the air below 20°C for 5-10 minutes to drain the water, grade the air-dried goose embryos according to their size, and cut the neck with a knife.

[0044] Inject the prepared marinade in the breast and legs of the goose embryo, inject 10 needles evenly in the breast, and inject 3 needles in the legs, each needle is 2ml. The salt content of the injected brine is 8%. After the injection, perform manual rubbing, and after rubbing, keep the injection at a ...

Embodiment 3

[0055] 1. Slaughter

[0056] Select the old goose that has passed the health and quarantine, the gross weight is 3kg±0.3kg, and the age of the goose is 65-70 days. The neck is opened with an incision of no more than 2cm. The blood is drained until the blood is exhausted.

[0057] 2. Cleaning

[0058] Open the body, the upper incision should not exceed 5 cm, and the lower incision should not exceed 8 cm, and then the goose embryo would be obtained by evisceration.

[0059] 3. Pickled

[0060] Hang the cleaned goose embryos in the air below 20°C for 5-10 minutes to drain the water, grade the air-dried goose embryos according to their size, and cut the neck with a knife.

[0061] Inject the prepared marinade in the breast and legs of the goose embryo, uniformly inject 15 needles into the breast, and inject 6 needles into the legs, each needle is 2ml. The salt content of the injected brine is 6%. After the injection, perform manual rubbing, and after rubbing, keep the injection ...

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PUM

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Abstract

The invention discloses a method for producing a marinated old goose, and belongs to the field of food processing. The method comprises the following steps of: performing intramuscular injection, wet salting and re-marinating on an eviscerated goose, then controlling moisture in the goose by adopting air drying, and aging in a mode of steaming and stewing. By the producing method, the goose meat is soft and tender, the shape of the old goose is maintained, and marinating juice and salting liquid in the old goose are preserved; and compounds which are decomposed by the goose meat and fat thereof in high-temperature steaming and have aroma are difficult to disperse, so the flavor of the old goose is thicker. The defect that the marinated food is difficultly absorbed in the conventional steaming process is overcome. The moisture in the goose is controlled by air drying, so that loose shape and insufficient marinated taste of the old goose due to over high moisture content are avoided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of stewed old goose. Background technique [0002] Goose meat is a warming and tonic food, "nourishing the yin of the five internal organs, clearing the heat of fatigue, nourishing qi and promoting water, nourishing the stomach and promoting body fluid", delicious in taste, and has high nutritional value. The protein content of goose meat is as high as 22.3%, which is higher than that of chicken and duck, and the content of unsaturated fatty acids is higher than that of other meats. Old goose products have become green food and festival gifts favored by consumers. [0003] There are many cooking methods for old goose. The color of stewed old goose is attractive. The fatty acids in goose meat are decomposed into aromatic compounds, which enhance the aroma and flavor of goose meat. [0004] In order to promote the marinated old goose to the market, the old goose ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 尹夕祥尹飞
Owner 句容市红掌食品有限公司
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