Pickling formula of Maoshan old goose

Abstract

The invention discloses a pickling formula of Maoshan old goose. The pickling raw materials used in the formula disclosed by the invention comprise a wet material group and a dry material group in parts by weight, wherein the wet material group comprises 13-18 parts of guar gum, 8-12 parts of a dark soy sauce, 1-2 parts of cold pressed lemon oil, 8-13 parts of a glucose water solution of 30%, 7-9 parts of calcium chloride of which the concentration is 0.05%, 6-8 parts of yellow wine, 2-4 parts of scallions, 2-4 parts of ginger and 5-8 parts of citric acid; the dry material group comprises 10-15 parts of tea leaves, 10-15 parts of medicated leaven, 10-15 parts of malt, 10-15 parts of endothelium corneum gigeriae galli, 10-15 parts of mint leaves, 0.5-2 parts of sodium citrate, 0.5-2 parts of sodium benzoate, 6-9 parts of konjaku flour, 0.3-0.5 part of pepper powder, 4-6 parts of nonfat dry milk powder, 0.2-0.5 part of allspice, 2-3 parts of dry red peppers, and 5-8 parts of orange skin. The old goose pickled with the formula provided by the invention is unique in mouth feel, is durable, flexible and non-greasy in meat quality, and particularly does not have the greasy taste of the skin of a conventional pickled old goose.

Description

technical field [0001] The invention relates to a pickled food, in particular to a pickled formula of Maoshan old goose. Background technique [0002] Goose meat is rich in nutrition, rich in various amino acids, proteins, multivitamins, niacin, sugar, trace elements necessary for the human body, and the fat content is very low, and the unsaturated fatty acid content is high, which is very beneficial to human health. The protein content of goose is very high, and according to measuring, its content is all higher than duck, chicken, beef, pork, and lysine content is higher than broiler chicken. Simultaneously, goose meat was listed as one of green food that the 21st century focuses on development by United Nations Food and Agriculture Organization in 2002 as green food. The theory of traditional Chinese medicine believes that goose meat tastes sweet and flat, has the effects of nourishing yin and Qi, warming the stomach and opening body fluid, dispelling rheumatism and anti-...

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 CN103340426B, which discloses a method for making pickled old goose that inhibits fat oxidation. The cooking process, but the long time of soaking and cooking is likely to cause the old goose meat to loosen, affect the taste, and its taste is not deep enough