Old goose pickled production method for inhibiting lipid oxidation
A technology for inhibiting fat and making method, applied in the field of food processing, can solve problems such as being unsuitable for industrial production, and achieve the effects of reducing pickling time, ensuring pickling effect and low cost
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Embodiment 1
[0017] A quick method for making pickled old goose, including the following steps:
[0018] (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;
[0019] (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 2 parts of white wine and 1 part of vitamin C;
[0020] (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 fruit, 0.2 parts ...
Embodiment 2
[0023] A quick method for making pickled old goose, including the following steps:
[0024] (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;
[0025] (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 2 parts of white wine and 1.5 parts of vitamin E;
[0026] (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 of cloves, 0.3 parts of cinnamon, 0.3 parts of anise, 0.2 parts of fennel, 0.3 parts of star anise, 0.2 parts of pepper, 0.2 parts of g...
Embodiment 3
[0029] A quick method for making pickled old goose, including the following steps:
[0030] (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;
[0031] (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, salt 6 1 part of white wine and 1 part of lycopene;
[0032] (3) Cooking: add the cooking raw materials into 50 times the 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 cumin, 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 par...
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