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Old goose pickled production method for inhibiting lipid oxidation

A technology of fat suppression and production method, which is applied in the field of food processing, can solve problems such as not being suitable for industrial production, and achieve the effects of reducing pickling time, preventing harmful substances, and improving efficiency

Active Publication Date: 2014-12-10
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

[0003] The production method of traditional pickled 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.

Method used

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  • Old goose pickled production method for inhibiting lipid oxidation
  • Old goose pickled production method for inhibiting lipid oxidation

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides an old goose pickled production method for inhibiting lipid oxidation. The method comprises the following steps: cleaning: slaughtering a qualified fresh raw goose after quarantine, then throwing away intestines of the goose, and cleaning up after steeping in salt water of 5-10% for 0.5-1 h; pickling: placing a pickling liquid in an ultrasonic pickling device, and placing the cleaned goose in the ultrasonic pickling device for ultrasonic pickling; cooking: adding cooking ingredients into 50-100 times the amount of water to cook, after boiling, adding the pickled old goose, and continuing cooking at the temperature of 90-100 DEG C for 0.5-1.5 h; draining and cooling: taking out the old goose, draining and cooling, and thereby obtaining the pickled goose. The production method is simple in process and low in cost. With cooperation of addition of a natural antioxidant and adoption of the ultrasonic pickling method, salt can be promoted to faster permeate into goose meat, the pickling time is greatly reduced, the pickled efficiency of the old goose is improved, and at the same time, the mouthfeel of the pickled old goose is good.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing pickled goose that inhibits fat oxidation. 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. The production cycle of trad...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/30A23L1/302A23L33/10A23L33/15
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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