Fast manufacturing method of cured old goose

A production method and old goose technology, applied in the field of food processing, can solve the problems of increasing unstable factors, large storage capacity and working capital, increasing costs, etc., and achieve the effects of reducing pickling time, improving efficiency and low cost

Inactive Publication Date: 2013-09-04
句容市天贵农副产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such a long production cycle not only increases the cost due to the need for a large amount of storage capacity and working capital, but also increases the unstable factors, and the product quality and market situation become unpredictable factors

Method used

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  • Fast manufacturing method of cured old goose

Examples

Experimental program
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Effect test

Embodiment 1

[0018] A quick method for making pickled old goose, including the following steps:

[0019] (1) Cleaning: After slaughtering live geese that have passed the quarantine inspection, discard their intestines, soak them in 8% salt water for 1 hour, and then clean them;

[0020] (2) Pickling: Put the pickling solution in an ultrasonic pickling device, put the washed raw goose in it and marinate it for 2 hours at 2°C with an ultrasonic wave of 1.2w / cm. The pickling solution includes 100 parts of water, 7 parts of salt 1 part, 2 parts of white wine and 1 part of peppermint oil;

[0021] (3) Cooking: add the cooking raw materials into 80 times of water and boil, then add the old goose marinated in step (2), and continue cooking at 95°C for 1 hour; wherein, the cooking raw materials include at least spices, and the The spices include 0.2 parts of cloves, 0.3 parts of cinnamon, 0.3 parts of anise, 0.2 parts of cumin, 0.3 parts of star anise, 0.2 parts of pepper, 0.2 parts of grass frui...

Embodiment 2

[0024] A quick method for making pickled old goose, including the following steps:

[0025] (1) Cleaning: after slaughtering live geese that have passed the quarantine inspection, discard their intestines, soak them in 7% salt water for 1 hour, and then clean them;

[0026] (2) Pickling: Put the pickling solution in an ultrasonic pickling device, put the washed raw goose in it and marinate it for 2 hours at 2°C with an ultrasonic wave of 1.3w / cm. The pickling solution includes 100 parts of water, 7 parts of salt 1 part, 2 parts of liquor, and 1 part of penetration enhancer; the penetration enhancer is one or more of lemon oil, eucalyptus oil, clove oil, cnidium oil with a mass ratio of 1:1:1:1;

[0027] (3) Cooking: add the cooking raw materials into 80 times the water and boil, then add the old goose marinated in step (2), and continue cooking at 95°C for 1 hour; wherein, the cooking raw materials include spices and medicinal food raw materials , the spices include 0.2 parts...

Embodiment 3

[0030] A quick method for making pickled old goose, including the following steps:

[0031] (1) Cleaning: After slaughtering live geese that have passed the quarantine inspection, discard their intestines, soak them in 10% salt water for 0.5 hours, and then clean them;

[0032] (2) Pickling: Put the pickling solution in an ultrasonic pickling device, and put the washed raw goose in it for 3 hours at 4°C with an ultrasonic wave of 1.0w / cm. The pickling solution includes 100 parts of water, 6 1 part of white wine and 0.5 part of turpentine;

[0033] (3) Cooking: add the cooking raw materials into 50 times of water and boil, then add the old goose marinated in step (2), and continue cooking at 100°C for 0.5h; wherein, the cooking raw materials include at least spices, The spices include 0.1 part of clove, 0.4 part of cinnamon, 0.2 part of anise, 0.3 part of fennel, 0.2 part of star anise, 0.1 part of Chinese prickly ash, 0.3 part of grass fruit, 0.3 part of cardamom and 0.1 part...

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Abstract

The invention provides a fast manufacturing method of a cured old goose. The fast manufacturing method comprises the following steps of: cleaning, namely after a fresh and live goose qualified by quarantine inspection is killed, discarding the intestines and the belly of the goose, soaking the goose for 0.5h-1h in 5%-10% saline water, and then cleaning; curing, namely performing ultrasonic curing on the cleaned live goose in curing liquid in an ultrasonic curing device; boiling, namely adding materials to be boiled in water 50-100 times the materials, adding the cured old goose, and continuously boiling the old goose for 0.5h-1.5h at the temperature of 90-100 DEG C; and draining and cooling, namely fishing out the old goose, and draining and cooling the goose to obtain the cured old goose. The fast manufacturing method provided by the invention has the advantages that the process is simple, and the cost is low; and by virtue of a natural penetration enhancer and an ultrasonic curing method, salt can permeate in goose meat in a quicker manner, the curing time is greatly shortened, the curing efficiency of the old goose is improved, and simultaneously, the taste of the cured old goose is good.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a quick preparation method for pickled old goose. Background technique [0002] Goose is a high-protein, low-fat food. According to analysis, its protein content is 22.3%, while duck is 21.4%, chicken is 20.6%, pork is only 14.8%, much higher than beef and mutton; lysine content is 30% higher than chicken; goose fat content Low, only about 11%, and mostly healthy unsaturated fatty acids (the fat content of lean pigs is about 28.8%, and the fat content of lean mutton is also about 13%). The cholesterol content is very low, with Very good health function. [0003] The production method of traditional pickled old goose in my country usually includes complicated processes such as pickling, rinsing, drying, shaping, and natural maturation, which often requires a lot of manual labor and is not suitable for industrial production. [0004] Traditionally pickled old geese in my country g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
CPCY02A40/90
Inventor 王天贵袁邦军
Owner 句容市天贵农副产品有限公司
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