Preparation method of tender dry-cured goose

A wind goose and tenderizing technology, applied in the field of preparation of tender wind goose, can solve the problems of short shelf life, long marinating time, strong production seasonality, etc., and achieve the effects of simple preparation process, unique flavor and rich wax fragrance.

Inactive Publication Date: 2015-11-25
TIANCHANG BAITAHU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the absence of standards and lack of scientific processing technology, the current product processing quality is difficult to guarantee, the production season is strong, and the shelf life is short
In addition, since the geese currently produced are raw geese, the raw geese must be steamed before eating, which is inconvenient to eat.
[0004] The traditional wind goose production process has the following disadvantages: the product is sold in the form of raw products, which is inconvenient to eat; the curing time is long and the efficiency is low; the production cost is high and the product quality is unstable; Quarterly production, unable to meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of tenderized wind goose that the present invention proposes, comprises the following steps:

[0020] S1. After the goose is slaughtered, the goose is disembowelled and the internal organs of the goose are taken out to obtain a light goose. Add 4 parts of ficin powder and 2 parts of bromelain powder to 10 parts of water by weight to obtain a tenderizer, and inject tenderizer evenly into the goose breast and goose legs. Put it in the tumbler and knead for 25 minutes to obtain the tenderized light goose after the preparation, wherein the weight ratio of the tenderizer and the light goose is 1:50, and the temperature of the tumbler is 60°C;

[0021] S2. Mix 25 parts of Zanthoxylum bungeanum powder, 7 parts of star anise powder, 4 parts of cinnamon powder, 3 parts of fennel powder, 2 parts of clove powder, 3 parts of licorice powder and 5 parts of Amomum powder by weight to obtain five-spice powder. Add 1 part of five-spice powder, 30 parts of t...

Embodiment 2

[0029] A kind of preparation method of tenderized wind goose that the present invention proposes, comprises the following steps:

[0030] S1. After the goose is slaughtered, the goose is disembowelled and the internal organs of the goose are taken out to obtain a light goose. Add 6 parts of ficin powder and 1 part of bromelain powder to 15 parts of water in parts by weight to obtain a tenderizer, and evenly inject the tenderizer into the goose breast and goose legs. Place the tenderizer in a tumbler and knead for 20 minutes to obtain tenderized light goose, wherein the weight ratio of tenderizer and light goose is 2:45, and the temperature of the tumbler is 70°C;

[0031] S2. Mix 15 parts of Zanthoxylum bungeanum powder, 8 parts of star anise powder, 3 parts of cassia bark powder, 6 parts of cumin powder, 1 part of clove powder, 4 parts of licorice powder and 3 parts of amomum powder by weight to obtain five-spice powder. Add 3 parts of five-spice powder, 20 parts of table sal...

Embodiment 3

[0039] A kind of preparation method of tenderized wind goose that the present invention proposes, comprises the following steps:

[0040] S1. After the goose is slaughtered, the goose is disembowelled and the viscera of the goose is taken out to obtain a light goose. Add 5 parts of ficin powder and 1.5 parts of bromelain powder to 13 parts of water to obtain a tenderizer by weight, and inject tenderizer evenly into the goose breast and goose legs. Place it in a tumbler and knead it for 23 minutes to obtain tenderized light goose, wherein the weight ratio of tenderizer and light goose is 1.5:47, and the temperature of the tumbler is 65°C;

[0041] S2. Mix 20 parts of Chinese prickly ash powder, 7.3 parts of star anise powder, 3.7 parts of cassia bark powder, 5 parts of cumin powder, 1.3 parts of clove powder, 3.7 parts of licorice powder and 4 parts of amomum powder by weight to obtain five-spice powder. Add 2 parts of five-spice powder, 25 parts of table salt and 25 parts of w...

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PUM

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Abstract

The invention discloses a preparation method of tender dry-cured goose, which comprises the following steps: killing and preparing dry-cured gooses, injecting a tenderizer prepared from an aqueous solution of ficin and bromelain, carrying out rolling and kneading, mixing five spices powder, salt and liquor, coating a mixture in and out of the goose body for dry-curing, preparing a wet-curing material from clove, myrcia, dahurian angelica root, cassia, licorice, amomum tsao-ko, cardamom, netmeg, anise, common fennel fruit, dried orange peel, grosvenor momordica fruit, villous amomum fruit, ginger, scallion and black tea, carrying out a wet-curing for the goose body, carrying out air drying, boiling with sauce and sterilizing, and preparing the tender dry-cured goose. The preparation technology is simple, antiseptic is not added, preservation time is long, carrying and eating are convenient, and the prepared dry-cured goose has unique local flavor, delicious quality and salted fragrance with heavy flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of tenderized goose. Background technique [0002] Goose meat is rich in nutrition, and the protein content is as high as 22.3%. The essential amino acid content in goose meat is very close to the average adult essential amino acid requirement, and it is a high-quality and complete protein. In addition, goose meat also contains a variety of unsaturated fatty acids needed by the human body and rich calcium, phosphorus, and iron. Traditional Chinese medicine believes that goose meat is sweet and flat in taste, has the functions of nourishing deficiency and Qi, warming the stomach and promoting body fluid, etc. It is beneficial to those who have dry mouth, upset, and burning hot urine. my country has a long history of raising geese and is a big country for raising geese. Since geese are grain-saving poultry based on grass, the usual feed-to-meat ratio ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 赵富新徐富山
Owner TIANCHANG BAITAHU FOOD
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