Making method of low-salt low-fat four-season goose

A production method and technology of wind goose are applied in the functions of food ingredients, food ingredients containing oil, climate change adaptation and other directions, which can solve the problems of easily induced high blood pressure, heavy taste, unfavorable human health, etc., and achieve healthy taste and finished products. The effect of reducing salt and fat content and improving taste

Inactive Publication Date: 2016-12-21
句容市仑山湖生态卤制品有限公司
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Sijifeng goose with high salinity will have a heavy taste for diners with light taste, and high salinity is not conducive to human health, and it is easy to induce diseases such as high blood pressure

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Preparation of Sijifeng goose

[0026] Live Siji geese are slaughtered, depilated, eviscerated, and rinsed to obtain light geese, which also includes the following processes in sequence:

[0027] Step S1, pickling: soak the light goose in the prepared marinade, and marinate at 15°C for 27 hours; the preparation method of the marinade is: in parts by weight, add 14 parts per 100 parts of purified water salt;

[0028] Step S2, air-drying: place the pickled goose in an air-drying workshop with a temperature of 12°C and a relative humidity of 50% for 4 days;

[0029] Step S3, desalting and degreasing;

[0030] Step S4, tweezing hair: put the desalted and degreased goose in water at 85°C for 6.5 minutes, then tweezer the small hairs on the surface, wash it with water and put it on a fixed shelf;

[0031] Step S5, cooking: the goose that has been put on the shelf is sent to the prepared boiled brine at a temperature of 98°C through the cooking production line fo...

Embodiment 2

[0038] Example 2: Preparation of Sijifeng Goose

[0039] Live Siji geese are slaughtered, depilated, eviscerated, and rinsed to obtain light geese, which also includes the following processes in sequence:

[0040] Step S1, pickling: soak the light goose in the prepared marinade, and marinate at 10°C for 36 hours; the preparation method of the marinade is: in parts by weight, add 12 parts per 100 parts of purified water salt;

[0041] Step S2, air-drying: place the pickled goose in an air-drying workshop with a temperature of 8°C and a relative humidity of 25%, and the air-drying time is 5 days;

[0042] Step S3, desalting and degreasing;

[0043] Step S4, tweezers: put the desalted and degreased bare goose in water at 80°C for 8 minutes, then tweezer the small hairs on the surface, wash them with water and put them on a fixed shelf;

[0044] Step S5, cooking: the goose that has been put on the shelf is sent to the prepared boiled brine at a temperature of 95°C through the c...

Embodiment 3

[0051] Example 3: Preparation of Sijifeng Goose

[0052] Live Siji geese are slaughtered, depilated, eviscerated, and rinsed to obtain light geese, which also includes the following processes in sequence:

[0053] Step S1, pickling: soak the light goose in the prepared marinade, and marinate at 20°C for 18 hours; the preparation method of the marinade is: in parts by weight, add 16 parts per 100 parts of purified water salt;

[0054] Step S2, air-drying: place the pickled goose in an air-drying workshop with a temperature of 18°C ​​and a relative humidity of 75%, and the air-drying time is 3 days;

[0055] Step S3, desalting and degreasing;

[0056] Step S4, tweezers: put the desalted and degreased bare goose in water at 90°C for 5 minutes, then tweezer the small hairs on the surface, wash them with water and put them on a fixed shelf;

[0057] Step S5, cooking: the goose that has been put on the shelf is sent to the prepared boiled brine at a temperature of 102°C through t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a making method of a low-salt low-fat four-season goose. The making method includes the steps that a live four-season goose is slaughtered, dehaired, eviscerated and rinsed to obtain a bare goose, then pickling, air-drying, hair picking, boiling and packaging are sequentially carried out, and a desalting and degreasing procedure exists between the air-drying procedure and the hair picking procedure; the desalting and degreasing method includes the following steps that S1, wet sludge is prepared, wherein 35-45 parts of modified food-grade kieselguhr, 15-25 parts of food-grade gypsum powder, 6-8 parts of food-grade silica gel and 3-5 parts of food-grade alginate are weighed by weight, after the materials are mixed and stirred to be uniform, 90-110 parts of water is added, and the materials are stirred to be uniform; S2, the wet sludge is evenly smeared on the surface of the air-dried bare goose, the goose is air-dried in an air-drying workshop at the temperature of 8-18 DEG C and the relative humidity of 25-75% till dry sludge is formed on the surface of the bare goose, and the air-drying time is 15-25 hours; 400-600 g of wet sludge is smeared to 1 kg of the bare goose; S3, the dry sludge on the surface of the bare goose is stripped, and desalting and degreasing can be achieved. The salt content and the fat content of the four-season goose are obviously reduced, and the four-season goose is high in taste and healthy.

Description

technical field [0001] The invention belongs to the field of food pickling and processing, and in particular relates to a method for preparing low-salt and low-fat Sijifeng goose. Background technique [0002] Siji goose is an ancient and rare poultry breed in my country. Four seasons goose is tender and delicious, and it is a good product in the dishes. It has become a popular meat food for Chinese New Year, festivals, and wedding celebrations. The pickled goose is especially purple and red, full of oily fragrance, and has a unique flavor. [0003] Siji geese are currently mainly distributed in the surrounding areas of Jurong City, Zhenjiang City, Jiangsu Province, and other places such as Baoying in northern Jiangsu are introduced and grown from Jurong City. Because Siji geese have a habit of laying eggs in one month, incubating in one month, feeding and rejuvenating in a month, and a cycle of one season, the rural people in Jurong City vividly call it "Four Seasons Goose...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/20A23L33/00
CPCA23V2002/00A23V2200/326A23V2200/3324A23V2250/18A23V2250/60A23V2250/1614A23V2250/056A23V2300/02A23V2300/10Y02A40/90
Inventor 姜辉
Owner 句容市仑山湖生态卤制品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap