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Soy sauce flavor type dry-cured goose

A kind of wind goose, sauce fragrant technology, applied in the preservation of food ingredients as anti-microbial, food ingredients as odor modifiers, food science and other directions, can solve problems such as human harm, easy to cause cancer, etc., to reduce fat content and increase aroma and nutrients, reducing the effect of meaty smell

Inactive Publication Date: 2017-06-30
安徽省麦浪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wind goose is a famous traditional dish in our country. It has a history of more than 100 years. However, various harmful additives such as sodium nitrite and potassium sorbate are added in the preparation process of traditional wind goose. Eating too much will cause great harm to the human body. harmful, prone to cancer

Method used

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  • Soy sauce flavor type dry-cured goose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A sauce-flavored goose is prepared from the following raw materials by weight: light goose 96, lactic acid bacteria 4, marinade material 5, marinated material 300, tempeh sauce 5, orange peel sauce 3, willow leaf extract 0.7, walnut flower extract Object 0.6.

[0026] The lactic acid bacteria consist of the following raw materials in parts by weight: Lactobacillus delbrueckii 13, Lactobacillus bulgaricus 6, and Lactobacillus acidophilus 3.

[0027] The described pickling material is made from the following raw materials by weight: salt 5, white pepper 4, fragrant sand 4, pepper 3, angelica 3, grass fruit 3, dried tangerine peel 3, rice wine 11, glutathione 0.7, sulfur Caprylic acid 0.5, wash white pepper, fragrant sand, chili, angelica, grass fruit and dried tangerine peel, crush to 60 mesh, add water 90 times the weight of all raw materials, heat and boil until the weight is 13 times the weight of all raw materials, cool to At room temperature, filter to remove the pr...

Embodiment 2

[0043] A sauce-flavored goose is prepared from the following raw materials by weight: light goose 97, lactic acid bacteria 5, marinade material 6, marinated material 350, tempeh sauce 6, orange peel sauce 4, willow leaf extract 0.8, walnut flower extract thing 0.7.

[0044]The lactic acid bacteria consist of the following raw materials in parts by weight: Lactobacillus delbrueckii 14, Lactobacillus bulgaricus 7, and Lactobacillus acidophilus 4.

[0045] The described pickling material is made from the following raw materials by weight: salt 6, white pepper 5, fragrant sand 5, pepper 4, angelica 4, grass fruit 4, dried tangerine peel 4, rice wine 12, glutathione 0.8, sulfur Caprylic acid 0.6, wash white pepper, fragrant sand, chili, angelica, tangerine peel and tangerine peel, crush to 60 mesh, add water 95 times the weight of all raw materials, heat and boil until the weight is 14 times the weight of all raw materials, cool to At room temperature, filter to remove the precipi...

Embodiment 3

[0052] A sauce-flavored goose is prepared from the following raw materials by weight: light goose 98, lactic acid bacteria 6, marinade material 7, marinated material 400, tempeh sauce 7, orange peel sauce 5, willow leaf extract 0.9, walnut flower extract Matter 0.8.

[0053] The lactic acid bacteria consist of the following raw materials in parts by weight: Lactobacillus delbrueckii 15, Lactobacillus bulgaricus 8, and Lactobacillus acidophilus 5.

[0054] The described pickling material is made from the following raw materials by weight: salt 7, white pepper 6, fragrant sand 6, pepper 5, angelica 5, grass fruit 5, dried tangerine peel 5, rice wine 13, glutathione 0.9, sulfur Caprylic acid 0.7, wash white pepper, fragrant sand, chili, angelica, tangerine peel and tangerine peel, crush to 80 mesh, add water 100 times the weight of all raw materials, heat and boil until the weight is 15 times the weight of all raw materials, cool to At room temperature, filter to remove the prec...

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Abstract

The invention mainly relates to the technical field of foods and discloses a soy sauce flavor type dry-cured goose. The soy sauce flavor type dry-cured goose is prepared from the following raw materials: a neat goose, lactic acid bacteria, pickling materials, black bean sauce, marinating materials, flavedo sauce, salix leaf extract and flower extract of juglans regia. The soy sauce flavor type dry-cured goose is rich in sauce, fresh and tender in meat, fragrant and not greasy, moderate in taste, and convenient to eat. The preparation methods of soy sauce flavor type dry-cured goose are enriched, and the economic income is increased by 13.5%; according to the neat goose fermented by the lactic acid bacteria, fragrance and nutritional components are increased, the content of fat is reduced, the meat is tendered, and the fishy smell of the meat is reduced; the plant extracts are added and then frozen and naturally thawed and fully permeate into tissue cells, so that the healthcare function is enhanced, the meat is tendered, the growth of pathogenic microorganisms is inhibited, the flavor of the goose meat is kept, and the shelf life is prolonged; by injecting pickling liquid into the goose, the goose is aired in a distributed manner, so that the goose is uniform in flavor, delicious and smooth and tender and free of fishy smells; the goose is placed in the marinating materials to be cooked, and is smeared with sauce to steam, so that the goose is strong in sauce and moderate in salty and sweet taste; and the goose does not contain any additives, so as to be safe and healthy, and the shelf life is 12 months.

Description

technical field [0001] The invention mainly relates to the technical field of food, in particular to a sauce-flavored goose. Background technique [0002] Goose meat is fresh and soft, fragrant and not greasy, rich in nutrients, and its protein content is as high as 22.3%. It is an ideal nutritious and healthy food with high protein, low fat and low cholesterol. In addition, goose meat is also rich in vitamins and minerals. Comprehensive health care function, can invigorate qi and invigorate deficiency, relieve thirst, relieve cough and phlegm, relieve lead poisoning, lower blood sugar, and prevent edema. [0003] Wind goose is a traditional famous dish in my country with a history of more than 100 years. However, many harmful additives such as sodium nitrite and potassium sorbate are added in the preparation process of traditional wind goose. Eating too much will cause great harm to the human body. Harmful, can easily lead to cancer. SUMMARY OF THE INVENTION [0004] In ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/105A23B4/20A23B4/06A23B4/07
CPCA23B4/06A23B4/07A23B4/20A23V2002/00A23V2400/137A23V2400/123A23V2400/113A23V2200/10A23V2200/22A23V2200/24A23V2200/15A23V2200/30A23V2250/21A23V2250/55A23V2300/20
Inventor 黄国友
Owner 安徽省麦浪食品有限公司
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