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Processing method of goose meat

A processing method and technology of goose meat, applied in the field of poultry food production, can solve the problems of single processing method of goose meat, achieve rich nutritional value, low production cost, and promote physiological health

Inactive Publication Date: 2014-04-09
李学习
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method of existing goose meat is single, has certain deficiency, can not satisfy people's living needs fully, needs further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] Take female geese over 1.5 years old and weighing 3-4 kg, slaughter them, remove the viscera and belly, and wash them; for every 50 geese, about 150 kg, add 75 kg of water and aniseed ingredients: 0.5 kg of ginger, 0.1 kg of white root, and 0.15 kg of star anise , 0.1 kg of cinnamon, 0.025 kg of clove, 0.05 kg of cardamom, 0.15 kg of grass fruit, 0.15 kg of ginkgo, 0.125 kg of peach, 0.15 kg of tangerine peel, 0.10 kg of fragrant leaves, 0.125 kg of thyme, 0.1 kg of lemongrass, 1.5 kg of salt, boil , keep the fire low for 60-80 minutes.

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PUM

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Abstract

The invention discloses a processing method of goose meat. The processing method is characterized by comprising the following steps: putting the goose meat into brine which is prepared from ginger, angelica dahurica, illicium verum, 0.1kg of cinnamon, clove, nutmeg, black cardamom, ginkgo seed, downy pitch, tangerine peel, bay leaves, murraya paniculata and citronella; and cooking the goose meat thoroughly. The processing method is simple in process, convenient, practical, wide in raw material source and low in production cost; any chemical preservative is not added in the process, and harm to a human body is avoided; the processed goose meat is fresh, strong in fragrance, appropriate in degree of saltiness, and unique in flavor; most of added marinated materials are medical and edible seasonings; the goose meat has certain pharmacological and healthcare functions, is capable of strengthening spleen, stimulating appetite, promoting digestion to eliminate stagnation, increasing the appetite, preventing disease and promoting the physical health of the human body, and tastes good when being dipped into steamed bun sauce and sweet bean sauce for eating particularly; a goose is a herbivore, and the goose meat has a rich nutritive value, is high in protein and low in fat, and meets requirements of people.

Description

technical field [0001] The present invention relates to a kind of meat food, more specifically relates to a kind of preparation method of poultry food. Background technique [0002] As we all know, goose meat contains protein, fat, vitamin A, B vitamins, niacin, sugar, etc., in which the protein content is very high, and it is rich in various amino acids necessary for the human body, vitamins, trace elements and minerals, and fat The content is very low. Goose meat is rich in nutrition, low in fat content, high in unsaturated fatty acid content, has the effects of nourishing qi and tonifying deficiency, harmonizing stomach and quenching thirst, relieving cough and reducing phlegm, and detoxifying lead poisoning, which is very beneficial to human health. The processing method of existing goose meat is single, has certain deficiency, can not satisfy people's living needs fully, and needs further improvement. Along with the raising of economic development and living standard,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/30A23L33/10
CPCA23L13/428A23L13/55A23L27/00A23L33/10A23V2002/00A23V2200/30
Inventor 李学习
Owner 李学习
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