Method for processing normal-temperature storage type roasted goose

A processing method and technology of roast goose, which is applied in the field of processing roast goose stored at room temperature, can solve the problems of affecting the product texture and taste, the degree of meat damage, and the separation of meat and bones of the product, so as to reduce the collapse and cell rupture and drying time The effect of shortening and easy industrial production

Inactive Publication Date: 2013-10-09
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Many goose meat products currently researched and developed need to be stored under refrigerated conditions. If the shelf life needs to be extended, they need to be stored at a temperature of -10°C; some products are sterilized at a high temperature of 121°C. However, during the sterilization process, due to the high sterilization intensity, the degree of damage to the meat quality is large, the meat and bones of the final product are completely separated, and the goose meat becomes meat paste, which seriously affects the texture and taste of the product.

Method used

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  • Method for processing normal-temperature storage type roasted goose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Preparation of spice liquid

[0042] (1) For every 100 parts by mass of spice liquid, use the following raw materials by mass: 0.5 parts star anise, 0.2 parts cinnamon, 0.1 parts cloves, 0.1 parts Kaempferia, 0.1 parts grass fruit, 0.2 parts bay leaf, 0.3 parts cassia bark, 0.2 parts tangerine peel 0.5 parts of fresh ginger and 5 parts of goose bones;

[0043] (2) Wrap the above-mentioned raw materials with medical gauze, put them into weighed water and boil them over high heat, then boil them at a temperature of 90°C for 2 hours, and cool them down to obtain the spice liquid.

[0044] 2. Treatment of goose carcass

[0045] Purchase 4 Mayang white geese from the farmers’ market in Mayang County, slaughter them, bled them, and eviscerated them to obtain the goose carcasses or thawed goose carcasses, remove the goose feet and wings, cut them longitudinally from the belly of the goose, and remove all The internal organs, and the total weight of the goose carcass after...

Embodiment 2

[0067] 1. Preparation of spice liquid

[0068] (1) For every 100 parts by mass of spice liquid, use the following raw materials by mass: 0.5 parts star anise, 0.2 parts cinnamon, 0.1 parts cloves, 0.1 parts Kaempferia, 0.1 parts grass fruit, 0.2 parts bay leaf, 0.3 parts cassia bark, 0.2 parts tangerine peel 0.5 parts of fresh ginger and 4 parts of goose bones;

[0069] (2) Wrap the above-mentioned raw materials with medical gauze, put them into weighed water and boil them over high heat, then boil them at a temperature of 85°C for 2.5 hours, and cool them down to obtain the spice liquid.

[0070] 2. Treatment of goose carcass

[0071] In this experiment, the purchased frozen goose was selected from Shandong. After the thawed carcass of the goose was removed from the goose paws and wings, the goose was cut longitudinally from the abdomen to remove all internal organs, and rinsed with clean water for later use;

[0072] 3. Marinated goose

[0073] (1) The formula of pickling...

Embodiment 3

[0093] 1. Preparation of spice liquid

[0094] (1) For every 100 parts by mass of spice liquid, use the following raw materials by mass: 0.5 parts star anise, 0.2 parts cinnamon, 0.1 parts cloves, 0.1 parts Kaempferia, 0.1 parts grass fruit, 0.2 parts bay leaf, 0.3 parts cassia bark, 0.2 parts tangerine peel 0.5 parts of fresh ginger and 3 parts of goose bones;

[0095] (2) Wrap the above-mentioned raw materials with medical gauze, put them into weighed water and boil over high heat, then extract at a temperature of 80°C for 3 hours, and cool to obtain the spice liquid.

[0096] 2. Treatment of goose carcass

[0097] After slaughtering, bleeding and evisceration, the carcass of the goose is cooled to 4°C, then the feet and wings of the goose are removed, and the belly of the goose is cut longitudinally, all internal organs are removed, and rinsed with clean water for use;

[0098] 3. Marinated goose

[0099] (1) The formula of pickling preparation: 4 kg of salt for every 10...

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Abstract

The invention belongs to the field of food processing, and in particular provides a method for processing a normal-temperature storage type roasted goose. The method comprises the following steps of: (1) preparing a spice solution; (2) treating a goose carcass; (3) curing the goose carcass; (4) draining the goose carcass; (5) baking the goose carcass; (6) roasting the goose; (7) sterilizing and cooling a product, wherein in the step (7), the packaged product is put into a high-temperature sterilization pot, is sterilized for 15 to 30min at the temperature of 115 to 121 DEG C, and is cooled by water until the temperature drops to the room temperature. According to a sterilization method provided by the invention, the quality guarantee period of the product at the normal temperature is over 180 days; the water content of the product is about 40 percent during sterilization, so that an organization structure of the product can be kept perfectly in a sterilization process, and the roasted goose has a good taste. According to the method, the processing efficiency of the product is greatly improved, the industrial production of the product is facilitated, and the flavor and the safety of the product are obviously improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing roast goose stored at room temperature. Background technique [0002] Goose is a herbivore and one of the cancer-free animals in the world. Goose meat is an ideal high-protein, low-fat, low-cholesterol nutritional and healthy food for the human body, and contains various amino acids needed for human growth and development. Its composition is close to the ratio of amino acids required by the human body. Meat is full-priced protein, high-quality protein, not only low in fat, but also of good quality. The content of unsaturated fatty acids in goose meat is as high as 66.3%, the content of protein is as high as 22.3%, and the content of linolenic acid is as high as 4%, all of which exceed other meats. Its protein content is much higher than that in other livestock and poultry meat, and it also contains a variety of calcium, iron and phosphorus needed by the hum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/221A23L3/00A23L13/50A23L27/10
Inventor 刘成国张秋莲
Owner HUNAN AGRICULTURAL UNIV
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