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Preparation method of casserole roasted and stewed goose

A production method and a sand tank technology, which are applied in the field of roast goose cooked food products, can solve problems such as no specific requirements for raw material selection and ingredient use, affecting deliciousness, taste, beauty, nourishing and medicinal effects, and no clear time limit regulations. Clear mouth odor, nutrient-rich effect

Inactive Publication Date: 2013-07-03
解建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the cooked food of roast goose is made by charcoal fire. There are no specific requirements on the selection of raw materials and the use of ingredients. The roast goose can achieve a relatively consistent color, aroma and taste, which affects the delicious taste and the medicinal effect of nourishing and nourishing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The first specific embodiment of the present invention: a method for making roasted and braised goose in a sand tank, the raw materials are: 50-70 parts by weight of goose meat, 8 parts of medical stone, 1.5 parts of grass fruit, 2.6 parts of cardamom, white buckle 1 part, 3.5 parts of Amomum seed, 0.6 part of star anise, 1.5 parts of cinnamon, 0.3 part of licorice, 0.5 part of fragrant fruit, 1.5 part of tangerine peel, 0.3 part of clove, 1.5 part of peppercorn, 0.3 part of Bibo, 1.8 part of ginger, 0.3 part of Angelica dahurica , 1.2 parts of hawthorn, 1.5 parts of soybeans, 1.5 parts of lotus leaves, 1 part of corn cobs, 1.5 parts of mint leaves, and 1.2 parts of edible salt.

[0009] Cook according to the above weight ratio, the specific production method:

[0010] (1) Take the goose, remove it, wash it, and air-dry it, then take ginger and lotus leaves, wash them, then take grass fruit, cardamom, white buckle, sand kernel, star anise, cinnamon, licorice, fragrant f...

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PUM

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Abstract

The invention relates to a preparation method of a casserole roasted and stewed goose. The casserole roasted and stewed goose comprises the raw materials of, by weight, 50-70 parts of goose meat, 8 parts of maifanite, 1.5 parts of tsao-ko amomum fruit, 2.6 parts of cardamom, 1 part of white cardamom, 3.5 parts of villous amonmum fruit, 0.6 parts of aniseed, 1.5 parts of cinnamon, 0.3 part of licorice root, 0.5 parts of Szechwan lovage rhizome, 1.5 parts of dried tangerine peel, 0.3 part of clove, 1.5 parts of pepper particles, 0.3 parts of piper lingum, 1.8 parts of ginger, 0.3 parts of Taiwan angelica root, 1.2 parts of hawthorn fruit, 1.5 parts of soybean, 1.5 parts of lotus leaf, 1 part of corn cob, 1.5 parts of mint leaves, and 1.2 parts of edible salt. The selected materials satisfy dietary habits and nutritional requirements. With comprehensive effects of the materials, the cooked casserole goose has a good delicious taste. No preservative is needed to be added, such that the casserole goose is beneficial for human health and causes no harm. The casserole roasted and stewed goose has the functions of stomach invigorating, lung moistening, sore-throat relieving, oral odor removing, liver soothing, and qi regulating. When the casserole roasted and stewed goose is taken for a long time, a function of body strengthening is provided.

Description

technical field [0001] The invention relates to a cooked roast goose product, in particular to a method for preparing roasted and braised goose in a sand vat. Background technique [0002] At present, the cooked food of roast goose is made by charcoal fire. There are no specific requirements on the selection of raw materials and the use of ingredients. Roasted goose can achieve relatively consistent color, aroma and taste, which affects the delicious taste and the medicinal effect of nourishing and nourishing. Contents of the invention [0003] The purpose of the present invention is to aim at the above-mentioned deficiencies existing in the production of cooked roast goose, to provide a kind of food that has rich nutritional value and can also strengthen the stomach, moisten the lungs, sharpen the throat, eliminate oral odor, calm the liver and regulate qi, and can play a role in long-term consumption. The invention discloses a method for preparing roasted and braised go...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
Inventor 解建军
Owner 解建军