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Salted goose processing method

A processing method, the technology of salted goose, applied in the field of food processing, can solve the problems of long production cycle, heavy weight loss, long pickling time, etc., and achieve the effect of uniform distribution

Active Publication Date: 2013-10-02
ANHUI SHUXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing brine goose adopts more wet pickling methods, and the pickling time is longer, resulting in more water loss and more weight loss; at the same time, a long pickling time also means a long production cycle

Method used

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  • Salted goose processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Slaughter and clean the goose; cover the surface of the goose carcass with a mixture of fragrant leaves, peppercorns, and star anise that are ground into powder and then fried with salt; inject marinade evenly into the goose body, and put the goose into a vacuum tumbler after injection Low temperature, pickling by intermittent cycle vacuum mode; the mass ratio of goose meat and pickling liquid in the vacuum tumbler is 10:3. Multiple cycles were adopted at a low temperature of 3°C. In each cycle, the air in the tumbler was first pumped out to a vacuum of 70 kPa, and kept for 2 hours, and then the atmospheric pressure was restored, and kept for 2 hours. The vacuum tumbler uses a speed of 5 r / min for tumbling, and stops for 0.5h every 15 minutes of tumbling. The processed goose is marinated in marinade, then taken out, air-dried, sterilized, and vacuum-packed. The composition of marinade of the present invention is 5kg of star anise, 3kg of cinnamon, 3kg of cumin, 2kg of ...

Embodiment 2

[0024] Slaughter and clean the goose; cover the surface of the goose carcass with a mixture of fragrant leaves, peppercorns, and star anise that are ground into powder and then fried with salt; inject marinade evenly into the goose body, and put the goose into a vacuum tumbler after injection Low temperature, pickling by intermittent cycle vacuum mode; the mass ratio of goose meat and pickling liquid in the vacuum tumbler is 10:4. Multiple cycles are adopted at a low temperature of 1°C. In each cycle, the air in the tumbler is first pumped out to a vacuum of 80 kPa, and kept for 2 hours, and then the atmospheric pressure is restored, and kept for 3 hours. The vacuum tumbler uses a speed of 5 r / min for tumbling, and stops for 0.5h every 15 minutes of tumbling. The processed goose is marinated in marinade, then taken out, air-dried, sterilized, and vacuum-packed. The composition of marinade of the present invention is 8kg of star anise, 5kg of cinnamon, 5kg of cumin, 5kg of lic...

Embodiment 3

[0026] Slaughter and clean the goose; cover the surface of the goose carcass with a mixture of fragrant leaves, peppercorns, and star anise that are ground into powder and then fried with salt; inject marinade evenly into the goose body, and put the goose into a vacuum tumbler after injection Low temperature, pickling by intermittent cycle vacuum mode; the mass ratio of goose meat and pickling liquid in the vacuum tumbler is 10:5. Multiple cycles are adopted at a low temperature of 2°C. In each cycle, the air in the tumbler is first pumped out to a vacuum of 90 kPa, and kept for 3 hours, and then the atmospheric pressure is restored, and kept for 3 hours. The vacuum tumbler adopts a speed of 5r / min for tumbling, and stops for 0.5h every 15 minutes of tumbling. The processed goose is marinated in marinade, then taken out, air-dried, sterilized, and vacuum-packed. The composition of marinade of the present invention is star anise 6kg, cinnamon bark 4kg, cumin 4kg, licorice 4kg,...

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Abstract

The invention discloses a salted goose processing method. The salted goose processing method comprises the following steps: (1) slaughtering and cleaning a goose; (2) covering the goose carcass with a mixture formed by grinding geranium, xanthoxyli fructus and star anise and then frying the obtained powder with salt; (3) evenly injecting marinade into the goose body, placing the goose into a vacuum tumbling machine after injection to achieve pickling at a low temperature in an intermittent circulatory vacuum mode; (4) placing the processed goose into marinade for pickling, and then taking out the goose, air-drying, disinfecting and vacuum-packing. As the intermittent circulatory vacuum node is adopted for pickling, salt absorption of goose is promoted, water loss is reduced, and salt and water can be distributed on the surface and in the goose more evenly. The salted goose processing method can save about 4 hours (more than 200%) when used for one-step pickling to achieve the same pickling effect as a traditional pickling method; compared with the control group of the traditional pickling method, the moisture content, salt content and mass of goose are all remarkably higher than those of the control group.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of salted goose. Background technique [0002] Goose meat tastes sweet and flat, tonifies yin and nourishes qi, warms the stomach and promotes body fluids, and has the characteristics of low salt, low fat, low cholesterol, high protein, and high lean meat percentage; salted goose is more tender and refreshing, fat but not greasy, fragrant, Unique flavor and other characteristics. Existing brine goose adopts many wet pickling methods, and the pickling time is relatively long, resulting in more water loss and weight loss; meanwhile, a long pickling time also means a long production cycle. Contents of the invention [0003] Purpose of the invention: The purpose of the invention is to provide a processing method for salted goose, in order to shorten the pickling time, reduce water loss and weight loss, and improve the taste. [0004] Technical solution: In order to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 孙志芳
Owner ANHUI SHUXIANG FOOD CO LTD
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