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Rice-smoked goose and preparation method thereof

The technology of white goose and rice is applied to the field of smoked goose and its preparation, which can solve the problems of loss of nutritional value, greasy taste of white goose, poor taste of goose, etc., and achieve the effects of balanced nutrition, improved taste quality, and improved health level.

Active Publication Date: 2021-03-23
福建白水洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to facilitate preservation, geese are generally preserved after being smoked. The taste of the smoked goose is not good, and the nutritional value is seriously lost. The goose is slaughtered, pickled, cooked in warm oil, and smoked. However, the white goose that has been cooked in warm oil has a greasy taste and serious loss of nutritional value.

Method used

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  • Rice-smoked goose and preparation method thereof
  • Rice-smoked goose and preparation method thereof
  • Rice-smoked goose and preparation method thereof

Examples

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preparation example Construction

[0017] Please refer to figure 1 , a preparation method of rice smoked goose, comprising the steps of:

[0018] a. Slaughter: white geese are slaughtered by bloodletting, hair removal, laparotomy and internal organs, washed and drained;

[0019] b. Pickling: Weigh 85-115 parts by weight of water, add 5.95-8 parts by weight of edible salt, 0.01-0.02 parts by weight of ethyl maltol, 0.1-0.15 parts by weight of white wine, 1.7-2.3 parts by weight of Stir and dissolve sodium glutamate and 0.015-0.02 parts by weight of sodium nitrite to make a pickling solution, then add 150-200 parts by weight of the white goose obtained in step a, and marinate for 10-12 hours;

[0020] c. Precooking: put the white goose obtained in step b into water at 95-120°C for 1-1.5 hours to ripen, and then drain;

[0021] d. Soaking and marinating: Weigh 110-150 parts by weight of water, add 0.8-1.2 parts by weight of edible salt, 2-3 parts by weight of sodium glutamate, 0.34-0.5 parts by weight of spiced ...

Embodiment 1

[0034] Table 1 pickling formula table

[0035]

[0036]

[0037] Table 2. Brewing and marinating recipes

[0038] Excipient name Dosage pure water 110kg cooking salt 800g sodium glutamate 2000g spiced liquid 340g ethyl maltol 40g add soy sauce 4kg Monascus Red 10g Thirteen incense 400g Water Soluble Capsicum Oleoresin 30g Liquor 800g ginger 640g White sugar 4500g Cinnamon 106g Angelica dahurica 25g Amomum 50g Cumin 60g star anise 60g nutmeg 25g clove 18g Sichuan peppercorn 36g

[0039] A preparation method of rice smoked goose, comprising the steps of:

[0040] a. Slaughter: white goose is used as raw material, the white goose is bled and slaughtered, the feathers are removed, the internal organs are removed by laparotomy, washed and drained, one knife is inserted in the left and right armpits of the goose, the shoulder is cut, and the...

Embodiment 2

[0047] Table 3 pickling formula table

[0048] name Dosage raw material 175kg pure water 100kg cooking salt 7kg ethyl maltol 15g Liquor 125g sodium glutamate 2kg sodium nitrite 17.5g

[0049] Table 4 brewing, marinating formula table

[0050] Excipient name Dosage pure water 130kg cooking salt 1000g sodium glutamate 2500g spiced liquid 400g ethyl maltol 50g add soy sauce 5kg Monascus Red 15g Thirteen incense 500g Water Soluble Capsicum Oleoresin 35g Liquor 1000g ginger 800g White sugar 5000g Cinnamon 120g Angelica dahurica 38g Amomum 76g Cumin 61g star anise 61g nutmeg 38g clove 20g Sichuan peppercorn 40g

[0051] A preparation method of rice smoked goose, comprising the steps of:

[0052] a. Slaughter: white goose is used as raw material, the white goose is bled and slaughtered,...

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Abstract

The invention belongs to the technical field of foods, and particularly relates to a rice smoked goose and a making method thereof. The making method comprises the following steps of performing slaughtering; performing pickling; performing precooking; performing infusing; performing marinating; performing baking; performing smoking with rice, wherein a formula used during pickling comprises water,salt, ethyl maltol, ethyl maltol, Baijiu, sodium glutamate and sodium nitrite; and a formula used during infusing and marinating is prepared through adding edible salt, sodium glutamate, five-spice fluid, ethyl maltol, a soy sauce, red rice starter, thirteen-spice powder, water-soluble chili oil resin, Baijiu, fresh ginger, white granulated sugar, cinnamon, radix angelicae, villous amomum fruits,fennel fruits, star aniseeds and semen myristicae to water. The rice smoked goose is oily and smooth, rich in smoking fragrance, smooth in skin, crisp in meat, and balanced and rich in nutrients.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to rice-smoked 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. Goose meat was listed as one of green food that 21st century focuses on development in 2002 by United Nations Food and Agriculture Organization as green food. [0003] Traditional Chinese medicine believes that goose meat tastes sweet and flat, has the effects of warming the stomach, promoting body fluids, and relieving lead poisoning. It is suitable for people who are weak, l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/10
CPCA23V2002/00A23L5/13A23L13/428A23L13/50A23L13/72A23V2200/14A23V2200/15A23V2250/1614
Inventor 吴治江杨莆城
Owner 福建白水洋生物科技有限公司