A dry-powder air-flow pickling method for old goose

Abstract

The invention discloses a method for making old goose pickled by dry powder air flow. The pickled process includes the following steps: (1) Pretreatment of pickled ingredients: weighing corresponding pickled raw materials in parts by weight: combining wet ingredients Heat and mix evenly, cool to room temperature for later use, and grind the dry ingredients into powder for later use; (2) Old goose preparation: select raw geese that have passed the quarantine inspection, then slaughter them, clean them, and soak them in the wet ingredients for 0.5-1 hour; (3) Dry powder marinating: Put the old goose in step 2) into a closed marinating container, and at 50-70 degrees Celsius, use 150-200 atmospheric pressure to make the dry material group into a powder mist, and the dry material group Through an atomizing spray gun, it is polymerized into mist-like particles, pickled for 0.5-1 hour and then vacuum-packed. The old goose prepared by the invention has a unique taste, firm, elastic and non-greasy meat, and does not have the greasy degree of traditional old goose pickling, especially the cortex.

Description

Technical field [0001] The invention relates to a pickled food, in particular to a dry powder airflow pickling method of old goose. Background technique [0002] Goose meat is rich in nutrients, rich in a variety of essential amino acids, proteins, vitamins, niacin, sugar, and trace elements, and has low fat content and high unsaturated fatty acid content, which is very beneficial to human health. The protein content of goose meat is very high. According to the test, its content is higher than duck meat, chicken, beef and pork, and its lysine content is higher than broiler chicken. At the same time, as a green food, goose meat was listed by the United Nations Food and Agriculture Organization as one of the key green foods developed in the 21st century in 2002. According to the theory of traditional Chinese medicine, goose meat is sweet and flat, has the effects of invigorating yin and qi, warming the stomach and invigorating fluids, dispelling rheumatism and preventing aging. It...

AI Technical Summary

Problems solved by technology

[0003] Traditional pickling of old goose requires a long period of soaking and cooking. For example, the Chinese invention patent publication number is CN 103340426 B, which discloses a method for making pickled old goose that inhibits fat oxidation. However, the long-time soaking and cooking tends to cause the old goose meat to be loose, which affects the taste, and the taste is not deep enough.