Air-dried goose pickling ingredients and method for pickling air-dried geese by utilizing same

A technology of wind goose and quality parts, which is applied in the field of pickling ingredients of wind goose and using it to pickle wind goose, can solve the problems of food safety hazards and high content of sodium nitrite, and achieve food safety, unique flavor, and reduce production volume effect

Inactive Publication Date: 2013-09-04
句容市红掌食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing goose aniseed formula is relatively simple, and its flavor can no longer meet people's needs. ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Preparation of pickling ingredients: by mass parts, it includes:

[0033] 6 parts of cloves, 50 parts of fennel, 25 parts of Angelica dahurica, 25 parts of grass fruit, 25 parts of nutmeg, 10 parts of coriander seeds, 30 parts of cinnamon, 10 parts of bay leaves, 35 parts of peppercorns, and 20 parts of kaempferia.

[0034] Crush the above-mentioned ingredients, wrap them with chives, garlic, ginger, onions, and peppers with gauze, put them in boiling water and cook for 3 to 6 hours, add 2 grams of the ingredients per liter of water, cool after cooking, and then Add salt, sugar, monosodium glutamate, meat tenderizer powder, stir evenly to obtain pickling liquid;

[0035] Use a sharp knife to insert a 1.5-2.5 cm deep hole into the breast and thigh of the eviscerated goose, put it in the above-mentioned pickling solution, marinate it for 12-15 hours, and then air-dry it.

Embodiment 2

[0037] Preparation of pickling ingredients: by mass parts, it includes:

[0038] 5 parts of cloves, 45 parts of fennel, 20 parts of Angelica dahurica, 20 parts of grass fruit, 20 parts of nutmeg, 8 parts of coriander seeds, 25 parts of cinnamon, 8 parts of fragrant leaves, 32 parts of peppercorns, and 15 parts of kaempferia.

[0039] Crush the above ingredients, wrap them with chives, garlic, ginger, onions, and peppers with gauze, put them in boiling water and cook for 3 to 6 hours, add 3 to 4 grams of the ingredients per liter of water, cook and cool , then add salt, sugar, monosodium glutamate, meat tenderizer powder, and stir evenly to obtain the pickling solution;

[0040] Use a sharp knife to insert a 1.5-2.5 cm deep hole into the breast and thigh of the eviscerated goose, put it in the above-mentioned pickling solution, marinate it for 12-15 hours, and then air-dry it.

Embodiment 3

[0042] Preparation of pickling ingredients: by mass parts, it includes:

[0043] 4 parts of cloves, 42 parts of fennel, 15 parts of Angelica dahurica, 15 parts of grass fruit, 15 parts of nutmeg, 5 parts of coriander seeds, 20 parts of cinnamon, 5 parts of fragrant leaves, 30 parts of peppercorns, and 10 parts of kaempferia.

[0044] Crush the above-mentioned ingredients, wrap them with chives, garlic, ginger, onions, and peppers with gauze, put them in boiling water and boil for 3 to 6 hours, add 5 grams of the ingredients per liter of water, cool after cooking, and then Add salt, sugar, monosodium glutamate, meat tenderizer powder, stir evenly to obtain pickling liquid;

[0045] Use a sharp knife to insert a 1.5-2.5 cm deep hole into the breast and thigh of the eviscerated goose, put it in the above-mentioned pickling solution, marinate it for 12-15 hours, and then air-dry it.

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PUM

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Abstract

The invention discloses air-dried goose pickling ingredients and a method for pickling air-dried geese by utilizing the same, and belongs to the foodstuff processing field. The ingredients comprise clove, fennel, dahurian angelica, amomum tsaoko, myristica fragrans, coriandrum sativum seeds, cortex cinnamomi, laurel leaves, pericarpium zanthoxyli, and kaempferia galanga. The method comprises: crushing the ingredients, wrapping the ingredients together with spices by gauze and then putting into boiling water for boiling, cooling after boiling, adding salt, sugar, monosodium glutamate and meat tenderizer, and stirring uniformly to obtain a pickling solution; and after pickling geese for 12 to 15 h, performing air drying, and then obtaining the air-dried geese. The air-dried goose pickling ingredients have unique flavor. Flavor of the pickled air-dried geese is longer lasting and stronger than that of conventional air-dried geese, and meets further needs of modern people on food flavor. By adopting the method for pickling the air-dried geese by utilizing the ingredients, the original flavor of the ingredients is maintained, the generation amount of nitrite is reduced, and foodstuff safety is ensured.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an ingredient for pickling geese and a method for pickling geese using the same. Background technique [0002] Wind goose is a traditional Jiangsu delicacy. Goose meat is high in protein and low in fat, and contains a variety of vitamins and minerals needed by the human body. The current general practice of wind goose is to put aniseed, onion, ginger, garlic and condiments together in a tank to cook, then put the goose to marinate, and then air-dry to make wind goose. The existing goose aniseed recipe is relatively simple, and its flavor can no longer meet people's needs, and during the pickling process, the content of sodium nitrite will become very high, bringing food safety hazards. Contents of the invention [0003] Purpose of the invention: the purpose of the present invention is to provide a kind of pickling ingredient for preparing wind goose with unique flavor; another o...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/223A23L13/50A23L27/14
Inventor 尹夕祥尹飞
Owner 句容市红掌食品有限公司
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