Air-dried geese sousing method

A technology of wind goose and ginger, applied in the food field, can solve the problems of high nitrous acid content of wind goose, hard meat, difficulty in meeting the needs of multi-level consumers, etc., and achieve the effect of increasing purchase desire and unique taste

Inactive Publication Date: 2016-12-07
张伟
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the traditional pickling method, the content of nitrous acid in wind goose is to

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0015] The technical scheme of the present invention is: comprise goose, salt, ginger, spiced spices, star anise, lemon, wolfberry and green onion, according to the following operation steps:

[0016] 1) Slaughter the goose, remove the feathers and viscera, wash, drain and set aside;

[0017] 2), wash the ginger, green onion and lemon, slice the ginger and lemon, cut the green onion into sections, and set aside;

[0018] 3) Put the five spices and star anise into a cooking machine and twist them into powder, then put them into the pot and dry fry for 5-7 minutes;

[0019] 4), put the salt into the pot of step 3), and continue to dry fry for 3-4 minutes to make a pickled wiping material; when dry frying the salt, it needs to be turned continuously to avoid the melting of the salt;

[0020] 5) Spread the pickled wipes evenly on the surface, body cavity and mouth of the goose (that is, apply the pickled wipes evenly on the exposed surface and inside of the goose), put the wolfbe...

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PUM

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Abstract

The invention relates to an air-dried geese sousing method, and provides a sousing method of an air-dried geese with characteristics of unique taste and low nitrite content. The sousing method comprises the following operation steps: killing a geese, washing, washing ginger, allium fistulosum l and lemon, slicing the ginger and the lemon, cutting the allium fistulosum l into sections for spare, placing five spices and illicium verum hook.f into a food machine, mincing into powder, placing the powder into a pot, carrying out dry frying for 5-7 min, placing edible salt into the pot, carrying out dry frying for 3-4 min to prepare a sousing coating material, uniformly coating the sousing coating material onto the surface, the body cavity and the oral cavity of the geese, placing the Chinese wolfberry, the ginger, the lemon and the allium fistulosum l into the body cavity of the geese, placing the geese into a sealing tank, sousing for 2-3 days, pouring the sousing liquid in the sealing tank into the port, boiling, removing the floating substances from the surface of the sousing liquid, cooling, re-pouring the cooled sousing liquid into the sealing tank, sousing the geese for 3-4 days, taking out the geese, and carrying out air drying. According to the present invention, with the sousing method, the edible salt use amount is reduced, the taste is unique, and the qi supplementing effect is provided.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for pickling wind goose. Background technique [0002] Because goose is an ideal high-protein, low-fat, low-cholesterol nutritious and healthy food, it is widely liked by people. The wind goose is to marinate the slaughtered goose meat and then place it outside to dry. Due to the traditional pickling method, the nitrous acid content of wind goose is too high, and the meat is hard, which is difficult to meet the needs of multi-level consumers. Contents of the invention [0003] Aiming at the above problems, the present invention provides a method for pickling goose with unique taste and low nitrous acid content. [0004] The technical scheme of the present invention is: comprise goose, salt, ginger, spiced spices, star anise, lemon, wolfberry and green onion, according to the following operation steps: [0005] 1) Slaughter the goose, remove the feathers and viscera, wash, drain ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318
Inventor 张伟
Owner 张伟
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