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Making method of roasted goose

A production method and technology of roast goose, which is applied in the field of food processing, can solve the problems of ordinary taste, easy to get greasy, poor meat moisture retention, etc., and achieve the effect of good meat moisture, plump body, and golden red color

Inactive Publication Date: 2019-09-20
李闯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Roasted goose is a famous traditional dish of Cantonese cuisine. After continuous innovation and development through the changes of the times, the Roasted Goose with Golden Bell Cover is different from the traditional Roasted Goose. The traditional Roasted Goose can be roasted with charcoal for multiple geese in one furnace, but the quality of the meat is different. Poor moisture retention, mediocre taste, easy to feel greasy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The Xiangwei roast goose of present embodiment, its processing procedure is as follows:

[0037] 1. Remove the internal organs of 2800g black and brown goose, wash and dry the surface moisture for later use.

[0038] 2. Prepare the ingredients by adding 3g of ingredients, 10ml of light soy sauce, 5g of goose sauce, 3ml of cooking wine, 1g of pepper, 1g of salt, 3g of maltose, and several sections of ginger and spring onion. Inside the belly of the goose, rub the inner wall evenly with your hands, then add the fried ingredients and knead evenly.

[0039] 3. Then insert the goose needle horizontally from the buttocks of the goose, sew it up in a spiral shape along the incision of the abdomen, and finally insert it into the belly of the goose to marinate for 24 hours.

[0040] 4. Use an inflator to inject air from the opening of the neck of the goose until the body of the goose is inflated and shaped to separate the skin from the flesh.

[0041] 5. Hold the gooseneck in ...

Embodiment 2

[0046] The Xiangwei roast goose of present embodiment, its processing procedure is as follows:

[0047] 1. Take out the viscera of 3000g black and brown goose, wash and dry the surface moisture for later use.

[0048] 2. Blend ingredients, mix ingredients, add 4g of ingredients, 11ml of light soy sauce, 6g of goose sauce, 4ml of cooking wine, 1.5g of pepper, 1.5g of salt, 4g of maltose, and some ginger and spring onions, stir fry, grab 120g and burn Stuff goose salt into the belly of the goose, rub it evenly on the inner wall with your hands, then add the fried ingredients, knead it evenly, stir fry until cooked, grab 120g of roast goose salt, stuff it into the belly of the goose, and rub it evenly on the inner wall with your hands , then add the fried ingredients and knead evenly.

[0049] 3. Insert the goose needle horizontally from the buttocks of the goose, sew up in a spiral shape along the incision of the abdomen, and finally insert it into the belly of the goose to mar...

Embodiment 3

[0056] The Xiangwei roast goose of present embodiment, its processing procedure is as follows:

[0057] 1. Take out the viscera of 3000g black and brown goose, wash and dry the surface moisture for later use.

[0058]2. Mix ingredients, mix ingredients, add ingredients 5g, soy sauce 13ml, goose sauce 8g, cooking wine 5ml, pepper 2g, salt 2g, maltose 8g and some ginger and green onions, stir fry, grab 130g roast goose salt Stuff it into the belly of the goose, rub it evenly on the inner wall with your hands, then add the fried ingredients, knead it evenly, stir fry until cooked, grab 130g of roast goose salt, stuff it into the belly of the goose, rub it evenly on the inner wall with your hands, and then Add the fried ingredients and knead evenly.

[0059] 3. Insert the goose needle horizontally from the buttocks of the goose, sew up in a spiral shape along the incision of the abdomen, and finally insert it into the belly of the goose to marinate for 24 hours.

[0060] 4. Use ...

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Abstract

The invention relates to food processing methods, in particular to a making method of a roasted goose. The making method includes: removing the internal organs of a goose, and draining; adding ingredients, and evenly mixing with hands; pickling; separating goose skin and meat, and evenly blanching to tighten goose skin; roasting the goose in a bell jar type oven; pouring sauce on the roasted goose, chopping, and loading onto a plate. The method has the advantages that a traditional roasting method using charcoal to roast multiple geese in one oven is changed, the roasted goose is roasted in the oven with open fire using special litchi wood in Guangdong, meat moisture is well kept as compared with traditional roasted geese, and the roasted goose is golden red is color, full in body, rich in marinade, mellow in taste, crispy in skin, tender in meat, fragrant in bones, fat but not greasy, promising in market development prospect and the like.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing roast goose. Background technique [0002] Goose meat contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. From the perspective of biological value, goose meat is a complete protein and high-quality protein. The fat content in goose is lower, only a little higher than chicken, and much lower than other meats. Goose meat is not only low in fat, but also of good quality, high in unsaturated fatty acids, especially linolenic acid, which is more beneficial to human health than other meats. The melting point of goose fat is also very low, and its texture is soft and easy to be digested and absorbed by the human body. [0003] Roasted goose is a famous traditional dish of Cantonese cuisine. After continuous innovation and development through the changes of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/10
CPCA23L13/50A23L13/72A23L5/10A23V2002/00A23V2250/616
Inventor 李闯
Owner 李闯
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