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Fermented dried goose meat

A technology for goose jerky and goose meat, which is applied in the field of fermented goose jerky, can solve problems such as no goose jerky products, and achieve the effects of promoting industrialization development, high nutritional value and convenient eating.

Inactive Publication Date: 2012-09-19
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many research reports on pig and beef jerky products, but there is no report on goose jerky products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fermented goose jerky of this embodiment is made by the preparation method comprising the following steps:

[0025] (1) Cut the goose meat into pieces: After the goose is slaughtered, rinse it with clean water to remove the blood, then remove the bones and nerves, remove the pure goose meat, wash the pure goose meat with clean water, and then boil it for 10 minutes, when it does not turn red Take it out, cool it, and then cut the goose meat into strips of 3-5cm in length, 0.5-1cm in width and 0.3-0.5cm in thickness along the muscle fiber;

[0026] (2) Pickling: Put the goose strips into the prepared pickling solution and marinate them for 15 hours at 1°C. The preparation method of the pickling solution is: weigh 2.8 kg of salt for every 100 kg of goose strips , 4 kg of ginger, 3 kg of sugar, 0.8 kg of white wine, 800 grams of star anise, 200 grams of licorice, 300 grams of kaempferia, 300 grams of grass fruit, 100 grams of cinnamon, 120 grams of fennel, 80 grams of ...

Embodiment 2

[0030] The fermented goose jerky of this embodiment is made by the preparation method comprising the following steps:

[0031] (1) Cut the goose meat into pieces: After the goose is slaughtered, rinse it with clean water to remove the blood, then remove the bones and nerves, remove the pure goose meat, wash the pure goose meat with clean water, and then boil it for 20 minutes, when it does not turn red Take it out, cool it, and then cut the goose meat into strips of 3-5cm in length, 0.5-1cm in width and 0.3-0.5cm in thickness along the muscle fiber;

[0032] (2) Pickling: Put the goose strips into the prepared pickling solution and marinate them for 10 hours at 4°C. The preparation method of the pickling solution is: weigh 3.2 kg of salt for every 100 kg of goose strips , 2 kg of ginger, 2 kg of sugar, 1 kg of white wine, 500 grams of star anise, 400 grams of licorice, 100 grams of kaempferen, 100 grams of grass fruit, 200 grams of cinnamon, 80 grams of fennel, 120 grams of mo...

Embodiment 3

[0036] The fermented goose jerky of this embodiment is made by the preparation method comprising the following steps:

[0037] (1) Cut the goose meat into pieces: After the goose is slaughtered, rinse it with clean water to remove the blood, then remove the bones and nerves, remove the pure goose meat, wash the pure goose meat with clean water, and then boil it for 15 minutes, when it does not turn red Take it out, cool it, and then cut the goose meat into strips of 3-5cm in length, 0.5-1cm in width and 0.3-0.5cm in thickness along the muscle fiber;

[0038] (2) Pickling: Put the goose strips into the prepared pickling solution and marinate for 12 hours at 2°C. The preparation method of the pickling solution is: weigh 2.9 kg of salt for every 100 kg of goose strips , 3 kg of ginger, 3 kg of sugar, 0.9 kg of white wine, 800 grams of star anise, 400 grams of licorice, 300 grams of kaempferia, 300 grams of grass fruit, 200 grams of cinnamon, 80 grams of fennel, 80 grams of monosodi...

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PUM

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Abstract

The invention relates to the technical field of food processing, and in particular discloses fermented dried goose meat. The fermented dried goose meat is prepared by the steps of cutting raw meat, salting, fermenting, baking in an oven and the like. The fermented dried goose meat is exquisite in mouthfeel and easy to digest, completely does not have the smell of the goose meat, also has the advantages of high nutritional value, high safety, convenience in eating, healthy effect, health-care function and the like, and is easy to preserve. By developing the fermented dried goose meat, novel, convenient and instant nutritional food is provided for the society; and the cost of the fermented dried goose meat is reduced, the quality and the added value of the fermented dried goose meat are improved, economic benefits are increased, and industrialized development of the goose industry in China is advanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fermented dried goose meat. Background technique [0002] Goose meat is rich in nutrition, high in protein content, low in fat content, and high in unsaturated fatty acid content, which is very beneficial to human health. According to the measurement, the protein content of goose meat is higher than that of duck, chicken, beef and pork, and the content of lysine is higher than that of broiler chicken. At the same time, goose meat, as a green food, was listed by the United Nations Food and Agriculture Organization in 2002 as the green food that will be developed in the 21st century. one. Therefore, domestic goose meat consumption has been on the rise in recent years, and goose meat has also become one of the meat varieties that the country vigorously advocates for development. But goose is thicker because of muscle fiber, and hardness is bigger, and tenderness is poor, a...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 张慧芸孙旭朱文学李鑫玲庄军辉杨芳宁陈俊亮
Owner HENAN UNIV OF SCI & TECH
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