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Whole goose marinating process and marinating equipment thereof

A process and equipment technology, which is applied in the field of whole goose marinating process and its marinating equipment, can solve the problems of unpalatable taste, stagnant marinade, rough process, etc.

Pending Publication Date: 2020-08-18
汕头市潮庭食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One purpose of the present invention is to solve the problem that the existing industrial whole goose stewed process is rough, and the stewed meat only stays on the surface of the stewed product, making it difficult to really taste the problem
[0006] Another object of the present invention is to solve the problem that the existing halogenation equipment has a single function and cannot handle complex halogenation processes

Method used

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  • Whole goose marinating process and marinating equipment thereof
  • Whole goose marinating process and marinating equipment thereof
  • Whole goose marinating process and marinating equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] like figure 1 , figure 2 , image 3 As shown, a halogenated device includes a housing 1 and a cover 2 . A brine zone 101 and a heating zone 102 are set inside the housing 1. The brine zone 101 includes a draining zone 1011 and a brine zone 1012. The brine zone 1012 is set above the heating zone 102, and the draining zone 1011 is set above the brine zone 1012. The casing is also provided with a circulation hole 103 and a casing door 104 . A lifting mechanism 201 is arranged on the cover body 2, and the lifting mechanism 201 is connected to the hanging object lifting part 202. The hanging object lifting part 202 includes a screw shaft 2021 and a lifting plate 2022. A hook 2023 is also arranged on the lift plate 2022 . A plurality of filter holes 2024 are evenly distributed on the surface of the lift plate 2022 . The cover body 2 is also provided with a vent hole 203 .

[0066] This equipment is not only suitable for marinating whole goose, but also for marinating o...

Embodiment 2

[0068] A whole goose stewed process comprises the steps of:

[0069] A4. After the treatment of A3, spread the inside and outside of the goose evenly with spice powder, bind and fix the goose’s wings entrained with the spice powder, and marinate for 20-30 minutes. The spice powder includes: The following components: star anise 25-30g, grass fruit 10-20g, cinnamon 15-30g, rosemary 5-7g;

[0070] A. Pretreatment of whole goose:

[0071] A1. Select lion head geese with an age of 95d-105d, keep the geese intact, clean them after slaughtering, and set aside.

[0072] A2. After the treatment of A1, cool the lion's head goose in cold water below 10°C; boil the rosin glyceride, cool the lion's head goose and quickly immerse in the rosin glyceride and roll for 3 to 5 weeks; then put it again In cold water, cool the rosin glyceride and peel it off; then use small pliers to pull out the fine hairs; the rosin glyceride is edible grade rosin glyceride.

[0073] A3. After the treatment o...

Embodiment 3

[0081] Braised goose taste sensory triangle test:

[0082] Get the sample of this craft product as A sample, the sample of commercially available product is B sample, the probability that two kinds of samples occur in sensory triangle test is equal, according to the permutation and combination of two kinds of samples (ABB, BAA, ABA, BBA, AAB , BAB) look up the random number table to code each possible combination, and arrange 12 professional sensory testers to conduct the tasting test. All the samples are whole geese, which are cut into suitable sizes by the same craftsman while keeping all the parts of the whole goose, and are eaten by sensory testers freely. Sensory testers answer the random number codes of samples with sensory differences after tasting food, describe the sensory, and fill out the evaluation form. (Before the sensory test, the sample number appears as a random number, and the test personnel shall not be informed of the specific combination of A and B sample...

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Abstract

The invention discloses a whole goose marinating process and marinating equipment thereof, which are characterized in that a lifting mechanism is designed to control the lifting and immersion of geeseso as to realize repeated draining and re-marinating processes. The problems that an existing industrial marinating process is rough, marinated food only stays on the surface layer of a marinated product and is difficult to be truly tasty, and existing marinating equipment is single in function and cannot treat a complex marinating process can be solved. The marinated goose product which is morethoroughly tasty and richer can be obtained by using the method disclosed by the invention.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a whole goose stewed process and stewed equipment. Background technique [0002] Stewed, the main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables, which are put into the prepared marinade, boiled on a high heat, and simmered on a low heat, so that the taste of the marinade slowly penetrates into the texture of the raw materials. The process of making fragrant and delicious marinated products. The traditional stewed side is hand-made by family, which is labor-intensive and low-efficiency, but the processing is more flexible and delicate. In order to meet the greater supply demand of stewed products, the stewed process is gradually moving towards factory batch production. [0003] However, the industrialized stewed process is generally relatively rough, coupled with the single-function stewed equipment, resulting in the stewed meat on...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/10
CPCA23L13/50A23L13/72A23L13/428A23L5/13Y02A40/90
Inventor 陈志斌
Owner 汕头市潮庭食品股份有限公司
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