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Preparation method of salted goose green body

A production method and technology of raw goose, which is applied in the field of production of salted goose raw, can solve the problems of goose taste quality discount, unstable quality, and uncertain salt penetration content, so as to preserve the flavor, taste and nutritional components, avoid Effect of protein denaturation and improvement of production efficiency

Pending Publication Date: 2022-04-29
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The salted goose produced by the traditional dry salting method has problems such as complicated processing technology, uncertain salt penetration content, uneven pickling, unstable quality, and short storage time. Although the production method of commercially available salted goose solves these problems, Most of them use the method of high-temperature stewing to cook the whole goose before marinating, and finally make salted goose. High-temperature stewing destroys the protein of goose meat and promotes its denaturation, which greatly reduces the quality of goose meat and takes a long time. Production efficiency is low

Method used

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  • Preparation method of salted goose green body

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Effect test

Embodiment 1

[0020] Such as figure 1 As shown, this embodiment provides a technical solution: a method for making a salted goose raw body, which specifically includes the following steps:

[0021] (1) Thawing: first thaw the raw goose at room temperature for 2 hours, then put the raw goose in a running water bucket to thaw, remove the viscera and limbs after complete thawing, and wash until there is no blood stain;

[0022] (2) Preparation of wet marinade: 8 g green onions, 40 g peppercorns, 8 g bay leaves, 4 g cinnamon powder, 5 g star anise powder, 2 g tangerine peel, 10 g Angelica dahurica, 7 g fennel, 5 g grass fruit, 1 g of cloves and 5 g of nutmeg powder are mixed and fried, then 12000 mL of water, 120 mL of cooking wine, and 20 mL of chicken juice are added to the fried spices, mixed evenly, and finally 760 g of salt, 40 g of chicken essence, goose Mix 6 g of meat extract, 6 g of yeast extract, 18 g of sodium D-erythorbate, and 30 g of compound phosphate No. 2 to obtain a wet marin...

Embodiment 2

[0026] Such as figure 1 As shown, this embodiment provides a technical solution: a method for making a salted goose raw body, which specifically includes the following steps:

[0027] (1) Thawing: first thaw the raw goose at room temperature for 2 hours, then put the raw goose in a running water bucket to thaw, remove the viscera and limbs after complete thawing, and wash until there is no blood stain;

[0028] (2) Preparation of wet marinade: 11 g green onion, 50 g pepper, 10 g bay leaf, 6 g cinnamon powder, 6.5 g star anise powder, 2 g tangerine peel, 11 g Angelica dahurica, 9 g fennel, 6 g grass fruit, Stir fry 2 g of cloves and 6 g of nutmeg powder, then add 13000 mL of water, 130 mL of cooking wine, and 30 mL of chicken juice to the fried spices, mix well, and finally add 980 g of salt, 50 g of chicken essence, goose meat 8 g of extract, 8 g of yeast extract, 19 g of sodium D-erythorbate, and 40 g of compound phosphate No. 2 were mixed evenly to obtain a wet marinade. Th...

Embodiment 3

[0032] Such as figure 1 As shown, this embodiment provides a technical solution: a method for making a salted goose raw body, which specifically includes the following steps:

[0033] (1) Thawing: first thaw the raw goose at room temperature for 2 hours, then put the raw goose in a running water bucket to thaw, remove the viscera and limbs after complete thawing, and wash until there is no blood stain;

[0034] (2) Preparation of wet marinade: 13 g green onions, 60 g peppercorns, 12 g bay leaves, 8 g cinnamon powder, 8 g star anise powder, 3 g tangerine peel, 12 g Angelica dahurica, 10 g fennel, 7 g grass fruit, cloves 3 g and 6.5 g of nutmeg powder are mixed and fried, then 14000 mL of water, 140 mL of cooking wine, and 40 mL of chicken juice are added to the fried spices, mixed evenly, and finally 1200 g of salt, 60 g of chicken essence, and goose extract are added Mix 10 g of yeast extract, 10 g of yeast extract, 20 g of D-sodium erythorbate, and 45 g of compound phosphate...

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Abstract

The invention discloses a preparation method of a salted goose green body, and belongs to the technical field of food preparation processes. The preparation method specifically comprises the following steps: (1) unfreezing a raw material goose with flowing water, shaping to remove viscera and limbs, and cleaning until no bloodstain exists; (2) putting the cleaned raw material goose into a wet pickling barrel for pickling; (3) packaging the pickled goose by vacuum pumping, and performing pasteurization to obtain a salted goose green body; in the preparation process of the salted goose, the raw material goose is not heated, protein denaturation of the goose meat is avoided, the flavor of the goose meat is reserved to the maximum extent, meanwhile, the preparation efficiency is improved, the compact, full, delicious and juicy salted goose can be obtained only by steaming during eating, the salted goose has better flavor than commercially available salted geese, and the salted goose is more delicious and delicious. In addition, eaters can try more abundant cooking modes in the subsequent making process and experience the fun of self-cooking, and the method is suitable for processing the salted goose green bodies produced in batches.

Description

technical field [0001] The invention relates to the technical field of food production technology, in particular to a production method of raw brine goose. Background technique [0002] Yangzhou salted goose is a famous dish in Yangzhou, Jiangsu Province. It is popular for its plump, rotten but not scattered, buttery and bright appearance, as well as its soft and tender texture, fat but not greasy, fresh and salty taste. Yangzhou people commonly call it "old goose". "Goose" is an indispensable famous dish in Huaiyang cuisine with a history of more than 2,000 years. The advantages of salt, low fat, low cholesterol, high protein and high lean meat rate. [0003] The salted goose produced by the traditional dry salting method has problems such as complicated processing technology, uncertain salt penetration content, uneven pickling, unstable quality, and short storage time. Although the production method of commercially available salted goose solves these problems, Most of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23B4/005
CPCA23L13/50A23L13/428A23L13/432A23L13/72A23B4/0056
Inventor 吴鹏孟祥忍许志诚宗金桂王恒鹏姜松松刘宗振王阳
Owner YANGZHOU UNIV