Processing method of fruit-flavor dried goose slices

Abstract

The invention relates to a processing method of fruit-flavor dried goose slices. The processing method comprises the following steps of: (1) finishing; (2) freezing; (3) slicing; (4) preparing a pickling liquid; (5) vacuum tumbling; (6) tedding; (7) roasting; (8) curing by adopting a juice; (9) baking obtained slices; and (10) packaging. According to the invention, during preparation of the pickling liquid, composite phosphate and papain are added as a composite tenderness agent, the effect is obviously superior to the effect obtained after one tenderness agent is abundantly and independently used; the added Arabic gum can form a gel system with goose egg white, so that taste molecules and smell molecules in the dried goose slices can be reserved to the maximum, and the dried goose slices have good flavor; the vacuum tumbling is adopted, therefore, compared with the prior art, the processing method has the advantages that the curing time is reduced, the technological period is shortened, the pickling liquid is absorbed to the maximum, the dried goose slices are uniformly pickled, the water binding capacity and tenderness are improved, and the mouthfeel is smooth; after being cured by adopting juice, the dried goose slices are increased in content of vitamin, and improved in nutritive values, and different juices can attach different flavors.

Description

technical field [0001] The invention relates to a processing method of fruity goose jerky. Background technique [0002] The protein in goose meat is as high as 22.3%, which is the higher content in livestock and poultry meat. Goose protein contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. It is a high-quality full-valent protein. The fat content in goose meat is low, only a little higher than that of chicken, and much lower than that of other meats. Because most of its main fatty acids are unsaturated fatty acids needed by the human body, goose meat has a low melting point and soft texture, which is easy to be eaten. It is digested by the human body and has low cholesterol content. It is not only suitable for consumption by healthy people, but also suitable for patients with high blood pressure and heart disease. It can also alleviate diseases such as atheroscle...

AI Technical Summary

Problems solved by technology

[0003] The output of my country's goose accounts for about 80% of the world, and the consumption of goose meat in my country is also considerable, accounting for 4% of the meat market consumption share. subject to certain restrictions

my country's goose products are mainly whole carcass sales, and most goose meat products are direct processing of goose carcasses, such as the invention patent with publication number CN1709154A, which introduces a process of making whole goose fresh, crispy and tender; The invention patent No. CN101889693A introduces the processing technology of roast goose made of white striped goose by stewing, sugar roasting and other processes; the products of these two patents are not enough for ordinary families to eat at one time, which is easy to cause waste and the price is not cheap. Affordable, which limits product sales to a certain extent