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Preparation method of spiced goose feet

A production method, the technology of spiced goose palm, applied in the field of food processing, can solve the problem of few processed goose palm food products, and achieve the effect of attractive color, tender and refreshing meat, and long shelf life

Inactive Publication Date: 2014-12-17
DOSHAN NEW STRATEGY INTPROP CULTURECO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although goose palm is a kind of delicacy that is very popular among modern people in cooking dishes, there are few food processing products of goose palm

Method used

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Embodiment Construction

[0013] The technical solutions of the present invention will be further described below through specific embodiments.

[0014] The preparation method of spiced goose palm of the present invention is as follows:

[0015] (1) Raw material thawing: thaw the frozen goose palm in an environment of 18°C, and the sunken part of the muscle is required to recover slowly after finger pressure.

[0016] (2) Cleaning: Wash the surface with clean water at 10°C, and pick out those with congestion and lesions.

[0017] (3) Ingredients: 20g of salt, 20g of sugar, 3g of monosodium glutamate, 3g of sodium tripolyphosphate, 5g of water-soluble five-spice powder, 3g of garlic powder, 2g of ginger powder, 13g of corn starch, 2g of carrageenan, 2g of tender meat powder, 1g of pepper essence , 3.5g of goose essence, 0.25g of ethyl maltol, 0.8g of yeast extract, 12g of honey, 12g of sesame oil and 90g of ice water are mixed evenly to make seasoning liquid.

[0018] (4) Tumbling: under the condition...

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Abstract

The invention discloses a preparation method of spiced goose feet. The method comprises the following steps: firstly, unfreezing and washing goose feet; secondly, batching, rolling, pickling and separately freezing the goose feet, wherein a condiment for pickling is formed by mixing salt, white sugar, monosodium glutamate, sodium tripolyphosphate, water-soluble five spice powder, garlic powder, ginger powder, corn starch, carrageenan, meat tenderizer, chili extract, goose meat essence, ethyl maltol, yeast extract, honey, sesame oil and ice water. After the spiced goose feet prepared by virtue of the method are baked at the temperature of 180 DEG C, the surface color is attractive, the meat is fresh, tender and tasty, and the spiced goose feet are uniformly tasty, taste comfortable, are delicious and fragrant, and have a long aftertaste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing spiced goose palm. Background technique [0002] Goose palm has high protein content, rich in various amino acids, vitamins and trace elements necessary for human body, and low fat content, rich in nutrition, which is very beneficial to human health. According to the measurement, the protein content of goose foot wings is higher than that of duck, chicken, beef and pork, and the content of lysine is higher than that of broiler chicken. Goose palm tastes sweet and flat, has the effects of nourishing yin and Qi, warming stomach and opening body fluid, dispelling rheumatism and anti-aging, and is the top grade of Chinese medicine diet therapy. Although in culinary dishes, goose palm is a kind of delicacy that is very popular among modern people, there are few processed food products of goose palm. Contents of the invention [0003] The purpose of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
CPCA23L13/428A23L5/10A23L13/20A23L13/50A23V2002/00A23V2300/24
Inventor 周克芳张远强
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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