Local flavor sauce-fragrant braised goose and preparation method thereof

A technology of sauce-flavored and braised goose, which is applied in the field of flavored sauce-flavored goose and its preparation, can solve the problem of single deep processing method, and achieve the effect of compact texture, moderate salty sweetness, and sauce red color

Inactive Publication Date: 2016-02-03
ANHUI ZHANYU ECOLOGICAL AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Breeding geese can generally be used for about 4 years. Due to their long growth time and high nutritional value, the eliminated breeding geese can also be used for deep processing. Most of them are used for soup. The deep processing method is relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A flavor sauce-flavored braised goose, comprising the following components in parts by weight: 100 parts of goose meat, 10 parts of salt, 0.15 parts of star anise, 0.05 parts of Chinese prickly ash, 1.5 parts of ginger, 0.2 parts of fragrant leaves, 1.5 parts of green onion, 2.5 parts of monosodium glutamate 7.5 parts of rice wine, 3.5 parts of soy sauce, 6 parts of white sugar, 0.15 parts of licorice, 0.2 parts of cinnamon, 0.6 parts of tangerine peel, 0.2 parts of cumin, and 0.04 parts of cloves.

[0022] Preparation method: pretreatment: use breeding geese with a growth period of more than 4 years, remove the anus, tail fat gland, trachea, esophagus, hairy roots, and viscera, wash the mouth with the duck head, clean the surface and inner cavity of the duck body with clean water, and dry it in the air Dry.

[0023] Pickling: rub the pretreated goose meat with salt, put salt and cloves in the abdomen, and marinate for 5-6 hours.

[0024] Stewed: Use marinated goose as...

Embodiment 2

[0027] A kind of goose with flavor sauce and fragrance, comprising the following components in parts by weight: 100 parts of goose meat, 10.2 parts of salt, 0.2 parts of star anise, 0.06 parts of Chinese prickly ash, 2 parts of ginger, 0.3 parts of fragrant leaves, 2 parts of green onion, 3 parts of monosodium glutamate 8 parts of rice wine, 4 parts of soy sauce, 10 parts of white sugar, 0.2 parts of licorice, 0.25 parts of cinnamon, 0.8 parts of tangerine peel, 0.25 parts of cumin, and 0.05 parts of cloves.

[0028] Preparation method: pretreatment: use breeding geese with a growth period of more than 4 years, remove the anus, tail fat gland, trachea, esophagus, hairy roots, and viscera, wash the mouth with the duck head, clean the surface and inner cavity of the duck body with clean water, and dry it in the air Dry.

[0029] Pickling: rub the pretreated goose meat with salt, put salt and cloves in the abdomen, and marinate for 5-6 hours.

[0030] Stewed: Use marinated goose...

Embodiment 3

[0033] 100 parts of goose meat, 9.5 parts of salt, 0.1 part of star anise, 0.03 part of pepper, 1 part of ginger, 0.1 part of fragrant leaves, 1 part of green onion, 2 parts of monosodium glutamate, 7 parts of rice wine, 3 parts of soy sauce, 3 parts of white sugar, 0.1 part of licorice , 0.15 parts of cinnamon, 0.5 parts of tangerine peel, 0.1 parts of cumin, and 0.02 parts of cloves.

[0034] Preparation method: pretreatment: use breeding geese with a growth period of more than 4 years, remove the anus, tail fat gland, trachea, esophagus, hairy roots, and viscera, wash the mouth with the duck head, clean the surface and inner cavity of the duck body with clean water, and dry it in the air Dry.

[0035] Pickling: rub the pretreated goose meat with salt, put salt and cloves in the abdomen, and marinate for 5-6 hours.

[0036] Stewed: Use marinated goose as raw material, add star anise, Chinese prickly ash, ginger, bay leaves, green onions, monosodium glutamate, rice wine, soy...

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PUM

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Abstract

The invention discloses local flavor sauce-fragrant braised goose. The local flavor sauce-fragrant braised goose comprises 100 parts by weight of goose meat, 9.5-10.2 parts by weight of table salt, 0.1-0.2 parts by weight of anise, 0.03-0.06 parts by weight of Chinese prickly ash, 1-2 parts by weight of ginger, 0.1-0.3 parts by weight of bay leaf, 1-2 parts by weight of scallion, 2-3 parts by weight of monosodium glutamate, 7-8 parts by weight of yellow rice wine, 3-4 parts by weight of soy, 3-10 parts by weight of white sugar, 0.1-0.2 parts by weight of licorice root, 0.15-0.25 parts by weight of cassia bark, 0.5-0.8 parts by weight of dried orange peel, 0.1-0.25 parts by weight of fennel and 0.02-0.05 parts by weight of clove. The invention also discloses a preparation method of the local flavor sauce-fragrant braised goose. Through a specific formula and the preparation method of the local flavor sauce-fragrant braised goose, the goose product has a plurality of fragrances and the baked goose meat has no oily taste. The goose meat product can be packaged in vacuum to form convenient foods which have different tastes and are convenient for carrying and eating. The preparation method has the characteristics of product refined processing, moderate salty and sweet tastes, sauce red color, delicious taste, fresh and tender meat quality and tight tissue.

Description

technical field [0001] The invention relates to a sauce-stewed product, in particular to a flavor sauce-flavored goose and a preparation method thereof. Background technique [0002] Goose meat contains protein, fat, vitamin A, B vitamins, niacin, and sugar. Among them, the protein content is very high, and it is rich in various amino acids necessary for the human body, as well as various vitamins, trace elements and minerals, and the fat content is very low. Goose meat is rich in nutrition, low in fat content, and high in unsaturated fatty acid content, which is very beneficial to human health. [0003] 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. It has the effects of replenishing qi and invigorating deficiency, harmonizing the stomach and quenching thirst, relieving cough and reducing phlegm, and detoxifying lead poisoning. It is suitabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
Inventor 江卫军
Owner ANHUI ZHANYU ECOLOGICAL AGRI DEV CO LTD
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