Processing method for domestic geese

Abstract

A processing method for domestic geese relates to a processing method for foods. The processing method comprises the following steps: thawing, wet salting, air drying, short fur removing, brine boiling, and carrying out bag filling and vacuum packing. The processing method is characterized in that brine is injected into the carcass geese before wet salting, and ultrahigh pressure sterilization is carried out on carcass geese after the bag filling and the vacuum packing. The domestic geese prepared by the processing method have fresh, fragrant, crisp and delicious characteristics, and the processing method is suitable for production in all seasons, short in air drying time, short in production period, good in product safety and convenience and high in product quality, and flavor and quality of products are easily controlled.

Description

technical field

[0001] The invention relates to a food processing method, in particular to the technical field of wind goose processing technology. Background technique

[0002] Wind products are a traditional product, and there are four defects in the traditional wind product production process: first, production is based on experience, product quality is unstable, there is no perfect production process and standardized production process documents; It is sold in the form of raw products, which is inconvenient to eat; third, the products are only produced in spring and winter, and cannot be produced in a balanced manner throughout the year, and cannot meet market demand; fourth, the products are marinated for a long time, with low efficiency and high production costs; fifth, Restricted by the weather when pickling, the shelf life is short, which seriously restricts this product from entering a larger market. Contents of the invention

[0003] The purpose of the present i...

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