Method for preparing goose products

Abstract

The invention relates to a method for preparing goose products. The goose products include red-stewed goose and stewing soup. The method comprises the steps of raw material preparation, stewing soup preparation, goose salting, goose red-stewing, package and sterilization. The goose products with Wu hill goose taste can be accurately and quantificationally prepared by means of the method for preparing the goose products and scientific quantitative research and are subjected to radiation sterilization, temperature rise in the radiation treatment is very small, the maintenance of the food quality is facilitated, and radiated foods have no any residuals. Finally, the goose products can be stored under the condition of about 4 DEG C for 6 months and do not deteriorate, and original flavor is still maintained. No chemical preservative is added in the preparation process of the goose products. The method for preparing the goose products is green and healthy, is suitable for large-scale production of factories and has large market popularization value.

Description

[0001] technical field [0002] The invention relates to a method for preparing goose meat products, in particular to a method for preparing goose meat products with Wushan tribute goose flavor, and belongs to the technical field of food processing. Background technique [0003] Goose meat is rich in protein, fat, vitamin A, B vitamins, niacin and other nutrients. Among them, the protein content is very high, and it is rich in various essential amino acids, vitamins and trace mineral elements, and the fat content is low, which is very beneficial to human health. Goose meat is flat in nature and sweet in taste, and has the effects of nourishing qi and tonifying deficiency, harmonizing stomach and quenching thirst, relieving cough and reducing phlegm, and detoxifying lead poisoning. In 2002, the Food and Agriculture Organization of the United Nations listed goose as one of the most important green foods in the 21st century. [0004] The meat of Wushan Gong goose is tender an...

AI Technical Summary

Problems solved by technology

But the existing Wushan tribute goose production process and its products have the following defects: one, the production process is greatly affected by human factors, the production process cannot be quantitatively and scientifically controlled, and the production process gap of each person is also relatively large, resulting in goose meat products The taste is not uniform; the second is that goose meat products are directly exposed to the air, so it is difficult to preserve for a long time. Even if they are stored in low-temperature environments such as refrigerators and freezers, they will usually deteriorate after a week, and the unique flavor of Wushan tribute goose cannot be maintained at all.