Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method for producing cooked dry-cured geese

A processing method and technology for goose, which is applied in the production and processing field of cooked goose, can solve the problems of buyers only cooking goose, restricting the promotion of goose, and so on, so as to achieve a wide range of eating methods, unique flavor and remove fishy smell. Effect

Inactive Publication Date: 2012-10-03
句容市红掌食品有限公司
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current processing of Fengge is uncooked, and what is obtained is marinated raw goose, which restricts the promotion of Fengge, and buyers also cook Fengge in a relatively simple way
For the production process of wind goose, the current ones are relatively simple, or pickled with wipes, or pickled and dried in the air.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of production and processing method of cooked wind goose of the present invention comprises the following steps:

[0017] (1) Slaughter, bloodletting and evisceration to obtain goose embryos;

[0018] (2) Inject the marinade into the goose embryo where the muscles are more distributed. The marinade includes 5 wt% of salt and various flavors of boiled and soaked spices, including anise, cumin, cinnamon, pepper, cinnamon and cloves . The salt content of brine is 5%. After injecting the brine into the goose embryos, soak the goose embryos in the brine for another 3-6 hours. After taking them out, spread the marinade evenly on the inner and outer surfaces of the goose embryos, and air-dry them. The marinade includes star anise, cumin, cinnamon, bay leaves, peppercorns, nutmeg, red pepper, white pepper, ginger, angelica, kaempferen, nutmeg, clove, grass fruit, amomum and other spice mill powder, and salt and a little sugar, the amount of salt is 5-8% of the weight ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method for producing cooked dry-cured geese and belongs to the field of food processing. The method comprises the steps of: killing geese, removing blood and eviscerating the geese to obtain goose bodies; injecting marinating juice into parts of the goose with more muscles and steeping the geese into the marinating juice for some time; after taking out the goose bodies, spreading the salting spice on the inner and outer surfaces of the geese bodies; drying in air; dry-steaming the watered dried goose bodies for 30-60min; cooling naturally; and, sterilizing and packing. The method provided by the invention combines slating with marinating and realizes preparation of cooked food by dry steaming. The cooked dried geese produced by the processing method provided by the invention have special flavor, dense, fresh and tender meat. The taste of the cooked dry-cured geese is mild relative to the existing uncooked dry-cured geese. The cooked dry-cured geese are eaten directly or cooked with other food, and thus the eating manner of the dry-cured geese is expanded.

Description

technical field [0001] The invention relates to the field of food processing of agricultural products, in particular to a production and processing method of cooked goose. Background technique [0002] Wind goose is well-known throughout the country. It is one of the representative dishes of Jiangsu and a representative of Huaiyang cuisine. The current processing of Fengge is uncooked, and what is obtained is pickled raw goose, which restricts the promotion of Fengge, and buyers also cook Fengge in a relatively simple way. For the production process of wind goose, the current ones are relatively simple, or pickled with rubbing material, or pickled and dried in air. The flavor still has some room for improvement. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to provide a method for producing and processing wind goose that is unique in flavor and can be cooked. [0004] Technical solution: In order to achieve the purpose of t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
Inventor 尹夕祥尹飞
Owner 句容市红掌食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com