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Preserved meat formula of harbor roast goose and roast black pork pickling method

A technology for roasting goose and formula, applied in the field of roasting goose, can solve the problems of affecting the taste of eating, affecting the appearance of the product, and the skin is not bright, and achieve the effects of enriching the taste, improving the brightness, crispy taste and unique flavor.

Inactive Publication Date: 2022-04-15
周日旺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of making roast goose, the required duck and goose need to be marinated in advance. There are many ingredients in the process of marinating, and the operation is relatively cumbersome. There are many defects in the processed products, for example, the skin is not bright, the color is different, and there are often dark spots, which affect the appearance of the product. At the same time, it is easy to affect the taste during the baking process. Therefore, we propose A kind of Gangzai Roast Goose and Roast Meat formula to solve the above problems

Method used

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  • Preserved meat formula of harbor roast goose and roast black pork pickling method

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Example 1: Please refer to figure 1 As shown, the present invention discloses a recipe of Hong Kong Roasted Goose and Roasted Meat, which includes the following raw materials in parts by weight: 6 parts of white sugar, 3 parts of salt, 2 parts of monosodium glutamate, 0.02 parts of five-spice powder, 0.02 parts of pepper powder, and 0.01 part of malt powder , 0.05-0.08 parts of salt-baked chicken powder, 0.01 part of sand ginger powder, 0.01 part of licorice powder, 0.5 part of white sesame powder, 1.5 parts of peanut oil, 1.5 parts of minced garlic, 2 parts of red onion, 0.03 parts of ginger, 0.01 part of star anise, 0.03 parts of leaves, 0.04 parts of doukou, 2 parts of treasure peanut butter, 0.5 parts of hoisin sauce, 0.5 parts of char siu sauce, 0.03 parts of Zhuhou sauce, 0.035 parts of pork rib sauce, 0.04 parts of oyster sauce, 5 parts of water, 3 parts of white vinegar, and red vinegar 1 part, 0.8 parts of maltose, 0.3 parts of roast goose crispy skin, 0.07 par...

Embodiment 2

[0040] Example 2: Please refer to figure 1 As shown, the present invention discloses a recipe of Hong Kong Roasted Goose and Roasted Meat, which includes the following raw materials in parts by weight: 5 parts of white sugar, 3 parts of salt, 1.5 parts of monosodium glutamate, 0.015 parts of five-spice powder, 0.01 part of pepper powder, and 0.01 part of malt powder , 0.05 parts of salt-baked chicken powder, 0.01 part of sand ginger powder, 0.01 part of licorice powder, 0.5-2 parts of white sesame powder, 1.5 parts of peanut oil, 1 part of minced garlic, 1 part of shallot, 0.03 parts of ginger, 0.01 part of star anise, 0.02 parts of leaves, 0.03 parts of doukou, 1 part of Bao peanut butter, 0.5 parts of hoisin sauce, 0.5 parts of char siu sauce, 0.03 parts of Zhuhou sauce, 0.03 parts of pork rib sauce, 0.03 parts of oyster sauce, 4 parts of water, 2 parts of white vinegar, and red vinegar 1-3 servings, 0.8 servings of maltose, 0.3 servings of Roast Goose Crispy Skin King, 0.05...

Embodiment 3

[0050] Example 3: Please refer to figure 1 As shown, the present invention discloses a recipe of Hong Kong Roasted Goose and Roasted Meat, which includes the following raw materials in parts by weight: 8 parts of white sugar, 4 parts of salt, 2 parts of monosodium glutamate, 0.02 parts of five-spice powder, 0.03 parts of pepper powder, and 0.03 parts of malt powder , 0.08 parts of salt-baked chicken powder, 0.04 parts of sand ginger powder, 0.04 parts of licorice powder, 0.9 parts of white sesame powder, 3 parts of peanut oil, 1.5 parts of minced garlic, 2 parts of red onion, 0.03 parts of ginger, 0.03 parts of star anise, and 0.02 parts of bay leaf 0.04 parts of Doukou, 2 parts of Bao Peanut Butter, 0.8 parts of Hoisin Sauce, 0.8 parts of BBQ Pork Sauce, 0.05 parts of Zhuhou Sauce, 0.04 parts of Pork Rib Sauce, 0.05 parts of Oyster Sauce, 6 parts of water, 3 parts of white vinegar, 3 parts of red vinegar , 0.8 parts of maltose, 0.5 parts of roast goose crispy king, 0.08 parts...

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Abstract

The invention discloses a braised formula of harbor roast geese and a black roast pork pickling method, and relates to the technical field of roast geese. Comprising the following raw materials: white sugar, salt, monosodium glutamate, five spice powder, pepper powder, malt flour, salt roasted chicken powder, rhizoma kaempferiae powder, liquorice powder, white sesame seed powder, peanut oil, minced garlic, shallot, ginger, anise, bay leaves, bean buckles, peanut butter, seafood sauce, barbecued pork sauce, Zhuhou sauce, rib sauce, oyster sauce, clean water, white vinegar, red Zhejiang vinegar, maltose, roasted goose crispy skin king, axe food powder, raw lemon slices and honey. By adding malt flour, rhizoma kaempferiae powder and licorice powder, the flavor of geese and ducks can be conveniently improved, the crispy juice prepared from maltose, roasted goose crispy king and axe powder can improve the glossiness and smoothness of the surfaces of the roasted geese, it is guaranteed that the roasted geese are fresh, tender and juicy in meat quality, the taste is improved, the meat quality and taste are enriched, and the roasted geese are rich in flavor. The duck and goose skin has bright surface color and special fragrance in the baking process, so that the appetite of people can be increased.

Description

technical field [0001] The invention relates to the technical field of roast goose, in particular to a recipe of Hong Kong roast goose and meat and a method for pickling black barbecued pork. Background technique [0002] Roast goose is a special delicacy in Guangdong Province. It belongs to Cantonese cuisine. Roast goose is derived from roast duck. Goose with black bristle is the best goose. The whole goose has wings, feet and internal organs removed, blown air, coated with five spices, seamed belly, and boiled. Skin, sub-cooled water, sugar water even skin, air-dried and then marinated, and finally hung in the oven or over an open fire to turn and bake, cut into pieces and put on a plate, and then you can eat. The color of roast goose is golden red, delicious and delicious. [0003] In the process of making roast goose, it is necessary to pickle the required ducks and geese in advance. There are many ingredients in the process of pickling, and the operation is relatively c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
Inventor 周日旺
Owner 周日旺
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