Braised goose and preparation method thereof

A kind of lo-mei, No. 1 technology, applied in food science and other directions, can solve the problems of long marinating time, destroying the taste of goose meat, high salinity and other problems, and achieve the effect of unique taste, broad market space and rich nutrition.

Inactive Publication Date: 2017-05-31
江苏五香居食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing old goose products are all salty goose with extremely high salinity. This kind of product not only marinates for a long time, but also destroys the original ta...

Method used

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  • Braised goose and preparation method thereof
  • Braised goose and preparation method thereof

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Embodiment 1

[0039] A kind of stewed goose, comprising 55 parts of prefabricated goose, 40 parts of water, 5 parts of dried chili, 10 parts of soybean oil, 5 parts of edible salt, 0.5 part of monosodium glutamate, 0.03 part of taste nucleotide disodium (I+G), mixed Prepared from 0.8 parts of auxiliary material No. 1, 8 parts of mixed auxiliary material No. 2, and 5 parts of FS186 modified starch. The parts ratio of the above-mentioned components is calculated by weight;

[0040] The prefabricated goose is the meat goose blank obtained after slaughtering, hair removal, and viscera of old geese that have been raised free-range in the Maoshan area for more than 3 years, and is generally stored at minus 18 degrees Celsius; Products below 10%; described soybean oil, edible salt, monosodium glutamate, taste nucleotide disodium (I+G) are all commercially available products;

[0041] The FS186 modified starch is an oxidized hydroxypropyl starch prepared by using cassava as a raw material through a...

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PUM

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Abstract

The invention discloses a braised goose prepared from 50-65 parts of prefabricated goose, 30-40 parts of water, 2-6 parts of dry red pepper, 5-10 parts of soybean oil, 2-5 parts of edible salt, 0.5-1.0 part of aginomoto, 0.02-0.04 part of disodium nucleotide (I+G), 0.5-1.2 parts of first mixed auxiliary material, 3-15 parts of second mixed auxiliary material and 2-10 parts of FS186 modified starch. The invention discloses a preparation method thereof. The curing with salt is not required in a preparation process; no artificial color is used; the fermented biological colorant, namely, monascus color, is used as a colorant; the braised goose produced according to the method is low in salt content, sufficient in braised flavor and nice in taste; high-salt braising is not required; the unique nutritive value of the goose is maintained; the braised goose meets the present food safety requirement.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a braised goose and a preparation method thereof. [0003] 【Background technique】 [0004] Goose is a food that has a long history and is loved by most people. Goose meat is rich in nutrition, low in fat and high in unsaturated fatty acids, which is very beneficial to human health. According to the determination, the protein content of goose is higher than that of duck, chicken, beef and pork, and the content of lysine is higher than that of 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. [0005] Goose has formed a huge market space for large-scale industrialization. There are some goose made by traditional methods in various places, such as Yangzhou old goose, Hakka baked goose, Maoshan old goose, Guangdong crispy roast goos...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L13/50
Inventor 孙洪留王永强毛文星刘烈淼钱和
Owner 江苏五香居食品有限公司
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