Industrialized production method of Wuyi smoked goose premade dish

Abstract

The invention relates to the technical field of food processing, in particular to an industrialized production method of Wuyi smoked goose premade dish, which at least comprises the following steps: 1, pretreatment: slaughtered fresh goose meat is diced according to threshold specification, frozen and preserved, unfrozen, washed clean and dehydrated to obtain goose meat a; 2, seasoning injection: injecting the composite seasoning liquid into the goose meat a by using an injection machine according to threshold pressure intensity and speed to obtain goose meat b; 3, tumbling and pickling: putting the goose meat b into a vacuum tumbling machine, and adding the tumbling liquid for vacuum tumbling to obtain goose meat c; 4, drying and baking: putting the goose meat c into a smoking oven, and processing according to threshold drying and baking parameters to obtain goose meat d; and 5, vacuum packaging: putting the goose meat d into a vacuum machine for vacuum packaging to obtain goose meat e. Standardized and industrialized production of the Wuyi smoked goose is achieved, the product quality and safety are improved, and the shelf life is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a factory production method of Wuyi smoked goose pre-prepared dish. Background Art

[0002] Wuyi smoked goose has a profound historical origin and cultural heritage, with a history of more than 470 years. In 2014, "Langu smoked goose" was successfully registered as a national geographical indication trademark and is a famous and high-quality food in Wuyishan City.

[0003] However, the main business mode in the Wuyi smoked goose industry is still to sell it on the spot, and the processing technology is relatively traditional. The traditional Wuyi smoked goose uses the traditional "old soup" stewing, hand-applying spices and traditional smoking processing methods. Although it has been passed down for a long time, it has only formed a processing method based on several main processes and dominated by experience, and has not formed a scientific and reasonable standardized processing method. Since most of the processes rely on manual operation, manual operation will inevitably have human errors, and each step is limited by the difference in raw materials, there are many problems such as unstable quality between product batches, poor safety, difficult quality control, serious loss of stewing, low utilization rate of spices, high cost, and short shelf life, which greatly limits its business mode and makes it difficult to achieve large-scale standardized production and processing of smoked goose. Therefore, an innovative Wuyi smoked goose processing method is urgently needed to solve the above problems. Summary of the invention

[0004] The invention provides a factory production method for a Wuyi smoked goose pre-prepared dish, which is beneficial to solving the problem that the existing traditional production method of Wuyi smoked goose relies on a large amount of manual operation and is difficult to achieve large-scale standardized production, thereby achieving standardized and industrialized production of Wuyi smoked goose, improving product quality and safety, and extending the shelf life.

[0005] The present invention is achieved in that:

[0006] A factory-based production method for Wuyi smoked goose pre-prepared dish comprises at least the following steps:

[0007] Pretreatment: cutting the fresh goose meat after slaughter into pieces according to the threshold specification, freezing and preserving, thawing and then rinsing and dehydrating to obtain goose meat a;

[0008] Seasoning injection: using an injection machine to inject the compound seasoning liquid into goose meat a at a threshold pressure and speed to obtain goose meat b;

[0009] Tumbling and marinating: putting goose meat b into a vacuum tumbling machine, adding tumbling liquid and performing vacuum tumbling to obtain goose meat c;

[0010] Drying and baking: put goose meat c into the smoker and process it according to the threshold drying and baking parameters to obtain goose meat d;

[0011] Vacuum packaging: putting the goose meat d into a vacuum machine for vacuum packaging, and then putting it into a cold storage for quick freezing and preservation to obtain goose meat e;

[0012] The compound seasoning liquid is composed of smoke liquid, brine, water, chicken essence, concentrated bone broth, white sugar, edible salt, ginger juice, white wine, yeast extract, potato starch, soy protein isolate, compound phosphate, and sodium bicarbonate according to a threshold ratio; the brine is made by steaming cinnamon, tsaoko, smilax glabra, galangal, amomum villosum, prickly ash, star anise, licorice, cumin, thyme, cardamom, tangerine peel, galangal, lemongrass, bay leaf, angelica dahurica, cassia twig, and water according to a threshold ratio;

[0013] The rolling and kneading liquid is composed of pepper oil, chili flakes, medium-spicy chili powder and white sugar in a threshold ratio.

[0014] On the basis of the above technical scheme, during the pretreatment, the fresh whole goose is cut into 4 portions on average, and its frozen storage temperature is -18°C. The thawing method is to put the frozen goose meat into a microwave oven for rapid microwave thawing with a microwave power of 1.2w / g and a thawing time of 7min. The thawed goose meat is put into a dehydrator for dehydration treatment for 3min.

[0015] On the basis of the above technical scheme, during the tumbling and kneading marinating, the tumbling and kneading parameters are forward tumbling and kneading for 150 seconds with an interval of 5 minutes, reverse tumbling and kneading for 150 seconds with an interval of 5 minutes, for a total of six times, and a total tumbling and kneading time of 30 minutes. The vacuum degree is maintained at -0.07MPa, and the room temperature is maintained at about 10°C during tumbling and kneading. After the end, the marinade is carried out for four hours under refrigerated conditions.

[0016] On the basis of the above technical scheme, during drying and baking, the drying parameters are box temperature 60°C, core temperature 50°C, time 1.5 hours, and wind speed 1500 rpm; the baking parameters are box temperature 95°C, core temperature 85°C, time 10 minutes, wind speed 750 rpm, and exhaust for 8 minutes after completion.

[0017] Based on the above technical scheme, the braising soup is made by steaming the following components in weight ratio: 0.6 cinnamon bark, 0.3 tsaoko, 0.1 piper longum, 0.3 galangal, 0.3 amomum, 0.1 prickly ash, 0.8 star anise, 0.25 licorice, 0.4 fennel, 0.7 thyme, 0.2 cardamom, 0.3 tangerine peel, 0.08 galangal, 0.1 lemongrass, 0.2 bay leaf, 0.25 angelica, 0.8 cassia twig, and 100 water.

[0018] On the basis of the above technical scheme, when the raw materials are defined as 100 parts, the composite seasoning liquid is composed of the following components by weight ratio: braising soup 9.174, smoke liquid 0.3, water 9.174, chicken essence 0.22, concentrated bone broth 0.154, white sugar 0.11, edible salt 0.44, ginger juice 0.77, white wine 0.55, yeast extract 0.176, potato starch 0.616, soy protein isolate 0.33, composite phosphate 0.132, and sodium bicarbonate 0.154.

[0019] On the basis of the above technical solution, the smoke liquid is obtained by condensing smoke produced by oxygen-free dry distillation of pure rice at a threshold temperature.

[0020] On the basis of the above technical solution, the smoke liquid is obtained by condensing smoke produced by oxygen-free dry distillation of the following components at a threshold temperature according to weight ratio: 100 rice, 15 white sugar, 1 bay leaf, 1.5 tea leaves, and 5 soybean oil.

[0021] On the basis of the above technical solution, the rolling and kneading liquid is composed of the following components by weight: 0.07 pepper oil, 1 chili flakes, 2 medium spicy chili powder and 0.8 white sugar.

[0022] Compared with the prior art, the present invention has at least the following advantages:

[0023] 1. Solve the problem of reuse of braising soup: adopt quantitative braising technology and inject braising soup in a one-time quantitative manner. Not only will it not produce heterocyclic amines, but also the quality of each batch of products will be stable. The content of free amino acids and flavor nucleotides in the products will be higher, and the color, flavor and overall acceptability will be better.

[0024] 2. Solve the problem of traditional smoking: Through the self-made liquid smoke device, the unique flavor of Wuyi smoked goose liquid smoke is invented, and the benzopyrene-free liquid smoke is added to the braising soup. Through the injection process, it replaces the traditional smoked goose smoking process, which is both environmentally friendly and safe.

[0025] 3. Invent a compound seasoning liquid: According to the flavor, color and taste requirements of Wuyi smoked goose, invent a compound seasoning liquid suitable for Wuyi smoked goose. Through quantitative injection and tumbling technology, the product has traditional braised and smoked flavors.

[0026] 4. Determine the optimal process for quantitative braising: Determine the optimal product parameters through single-factor experiments and orthogonal experiments, so that the Wuyi smoked goose produced by the new quantitative braising process meets the flavor and taste of traditional smoked goose. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0028] Figure 1 The present invention is a process flow chart of a factory production method of a Wuyi smoked goose pre-prepared dish in one embodiment. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention.

[0030] In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0031] It should be noted that when an element is referred to as being "fixed to" another element, it may be directly on the other element or there may be a central element. When an element is considered to be "connected to" another element, it may be directly connected to an element or there may be a central element at the same time. The terms "vertical", "horizontal", "left", "right" and similar expressions used herein are for illustrative purposes only and do not represent the only implementation method.

[0032] The present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0033] Combination Figure 1The process flow chart shown in the figure is a factory-based production method for Wuyi smoked goose pre-prepared dishes, comprising the following steps: 1. Pretreatment: cut the slaughtered fresh goose meat into pieces according to threshold specifications, freeze and preserve, rinse and dehydrate after thawing to obtain goose meat a; 2. Seasoning injection: use an injection machine to inject the composite seasoning liquid into the goose meat a according to the threshold pressure and speed to obtain goose meat b; 3. Tumbling and marinating: put the goose meat b into a vacuum tumbling machine, add tumbling liquid for vacuum tumbling and obtain goose meat c; 4. Drying and baking: put the goose meat c into a smoking furnace, and process it according to the threshold drying and baking parameters to obtain goose meat d; 5. Vacuum packaging: put the goose meat d into a vacuum machine for vacuum packaging, and put it into a cold storage for quick freezing and preservation after vacuum packaging to obtain goose meat e.

[0034] Specifically, during the pretreatment, the fresh whole goose purchased from the local market was cut into four pieces on average, cleaned, and stored in a -18°C freezer. The neck, head, wings, and paws were cut and stored separately for other uses. The frozen goose meat was quickly thawed in a SD-10HMV microwave thawing machine (Xi'an Shengda Environmental Protection Equipment Co., Ltd.) at a microwave power of 1.2w / g and a thawing time of 7min, and then cleaned and rinsed. Dehydrated in a T98-128 dehydrator for 3 minutes to keep the surface dry.

[0035] During the seasoning injection, the goose meat a obtained after pretreatment was injected with the injection liquid using a ZS40 injection machine (Hebei Xiaojin Machinery Manufacturing Co., Ltd.), and low-pressure and high-speed transmission injection was adopted (the formula of the compound seasoning liquid is shown in Appendix 1). The injection liquid was cooled before injection to control the temperature below 10°C.

[0036] During the tumbling and marinating, the goose meat b obtained after the seasoning injection was put into the GRZK50 vacuum tumbling machine (Hebei Xiaojin Machinery Manufacturing Co., Ltd.), and the tumbling liquid (the formula of the tumbling liquid is shown in Attachments 2 and 3) was added for vacuum tumbling. Tumbling parameters: forward tumbling for 150 seconds with an interval of 5 minutes, reverse tumbling for 150 seconds with an interval of 5 minutes, a total of six times, a total tumbling time of 30 minutes, and the vacuum degree was maintained at -0.07MPa. The room temperature was maintained at about 10°C during the tumbling, and marinated for four hours under refrigerated conditions after the end.

[0037] During drying and baking, the tumbled and marinated goose meat c was placed in a YXD1 / 1 type smoker (Hebei Xiaojin Machinery Manufacturing Co., Ltd.) for continuous drying and baking. It should be noted that in this process, the drying parameters were: oven temperature 60°C, core temperature 50°C, time 1.5 hours, wind speed 1500 rpm; baking parameters: oven temperature 95°C, core temperature 85°C, time 10 minutes, wind speed 750 rpm; exhaust for 8 minutes to discharge the hot air.

[0038] When packaging and refrigerating, the goose meat needs to be naturally cooled to about 30°C before vacuum packaging. After packaging, it is quickly frozen and stored in a -18°C freezer.

[0039] When boiling the braising soup, boil it at low temperature for a long time. Boil it twice, and reduce the water by half the second time. For example, if you add 40 kg of water for the first time, boil it for four hours; if you add 20 kg of water for the second time, boil it for three hours. The spices and their proportions in the braising soup are shown in the following table.

[0040]

[0041] When preparing the seasoning liquid, the additives and their proportions in the seasoning liquid are shown in the following table.

[0042]

[0043] When preparing the tumbling liquid, prepare a sufficient amount of the tumbling liquid and directly add it into the vacuum tumbling machine and tumble together with the raw materials.

[0044] The additives and their proportions in the rolling and kneading liquid are shown in the following table.

[0045]

[0046] When preparing the liquid smoke, the smoke material is subjected to oxygen-free dry distillation at 396°C for four hours, the generated smoke is condensed and collected, and then placed in a refrigerator for one night and filtered to obtain the finished liquid smoke. This embodiment uses a single-material liquid smoke, and the material is only pure rice. In another embodiment, a mixed liquid smoke is used, and the materials and proportions of the liquid smoke are shown in the following table.

[0047]

[0048]

[0049] Experiment on the ratio of smoke liquid:

[0050] Experimental Group 1: (1) 0.2% smoke liquid was mixed with compound seasoning liquid and injected into goose meat at low pressure and high speed; (2) the injected goose meat was rolled and marinated; (3) it was dried and baked; (4) it was vacuum packaged according to product specifications and then placed in a cold storage for quick freezing to obtain Wuyi smoked goose pre-prepared dish. (5) A piece of finished goose meat was taken out the next day and reheated in the air fryer at 180℃ for 15min in the wings mode for tasting.

[0051] Experimental Group 2: (1) 0.3% of the smoked liquid was mixed with the compound seasoning liquid and injected into the goose meat at low pressure and high speed; (2) the injected goose meat was rolled and marinated; (3) it was dried and baked; (4) it was vacuum packaged according to the product specification requirements and then placed in a cold storage for quick freezing to obtain the Wuyi smoked goose pre-prepared dish. (5) A piece of the finished goose meat was taken out the next day and reheated in the air fryer at 180℃ for 15 minutes in the wings mode for tasting.

[0052] Experimental Group 3: (1) 0.4% smoked liquid was mixed with compound seasoning liquid and injected into goose meat at low pressure and high speed; (2) the injected goose meat was rolled and marinated; (3) it was dried and baked; (4) it was vacuum packaged according to product specifications and then placed in a cold storage for quick freezing to obtain Wuyi smoked goose pre-prepared dish. (5) A piece of finished goose meat was taken out the next day and reheated in the air fryer at 180℃ for 15 minutes in the wings mode for tasting.

[0053] Sensory evaluation of smoke liquid ratio: 5 students who have received basic training in sensory science theory and sensory analysis practice and mastered basic methods of food sensory analysis and evaluation were selected to conduct sensory evaluation on Examples 1-3 using a blind evaluation method. The sensory evaluation standards are shown in the table below.

[0054] Sensory evaluation standard table for liquid smoke ratio:

[0055]

[0056] Sensory evaluation results of liquid smoke ratio:

[0057]

[0058] Experiment on drying temperature and duration of smoke oven:

[0059] Experimental group 1: (1) The goose meat samples injected uniformly were cooked at a drying oven temperature of 60°C and a core temperature of 50°C for 1 hour, a baking oven temperature of 100°C and a core temperature of 85°C for 30 minutes, and a smoking oven temperature of 101°C for 5 minutes. (2) Vacuum-packed according to product specifications, placed in a cold storage for quick freezing, and obtained Wuyi smoked goose pre-cooked dishes.

[0060] Experimental Group 2: (1) The goose meat samples injected uniformly were cooked at a drying oven temperature of 60°C and a core temperature of 50°C for 1 hour, a baking oven temperature of 100°C and a core temperature of 85°C for 10 minutes, and a smoking oven temperature of 91°C for 30 minutes. (2) Vacuum-packed according to product specifications, placed in a cold storage for quick freezing, and obtained Wuyi smoked goose pre-cooked dishes.

[0061] Experimental Group 3: (1) The goose meat samples injected uniformly were cooked at a drying oven temperature of 60°C and a core temperature of 50°C for 1.5 hours, a baking oven temperature of 100°C and a core temperature of 85°C for 10 minutes, and a smoking oven temperature of 91°C for 15 minutes. (2) Vacuum-packed according to product specifications, placed in a cold storage for quick freezing, and obtained Wuyi smoked goose pre-cooked dishes.

[0062] Experimental Group 4: (1) The goose meat samples injected uniformly were cooked at a drying oven temperature of 60°C and a core temperature of 50°C for 1.5 hours, and a baking oven temperature of 95°C and a core temperature of 85°C for 10 minutes. (2) Vacuum-packed according to product specifications, placed in a cold storage for quick freezing, and obtained Wuyi smoked goose pre-cooked dishes.

[0063] Smoked oven drying and baking temperature and duration Sensory evaluation: 5 students who have received basic training in sensory science theory and sensory analysis practice and have mastered basic methods of food sensory analysis and evaluation were selected to conduct sensory evaluation on Examples 1-4 using a blind evaluation method. The sensory evaluation results are shown in the table below.

[0064]

Claims

1. A factory production method for Wuyi smoked goose pre-prepared dishes, characterized in that: At least the following steps are included: Pretreatment: cutting the fresh goose meat after slaughter into pieces according to the threshold specification, freezing and preserving, thawing and then rinsing and dehydrating to obtain goose meat a; Seasoning injection: using an injection machine to inject the compound seasoning liquid into goose meat a at a threshold pressure and speed to obtain goose meat b; Tumbling and marinating: putting goose meat b into a vacuum tumbling machine, adding tumbling liquid and performing vacuum tumbling to obtain goose meat c; Drying and baking: put goose meat c into the smoker and process it according to the threshold drying and baking parameters to obtain goose meat d; Vacuum packaging: put the goose meat d into a vacuum machine for vacuum packaging, and then put it into a cold storage for quick freezing and preservation to obtain goose meat e. Among them, the compound seasoning liquid is composed of braising soup, smoke liquid, water, chicken essence, concentrated bone soup, white sugar, edible salt, ginger juice, white wine, yeast extract, potato starch, soy protein isolate, compound phosphate, and sodium bicarbonate according to a threshold ratio; the braising soup is made by steaming cinnamon, amomum villosum, smilax glabra, galangal, amomum villosum, Sichuan pepper, star anise, licorice, fennel, thyme, cardamom, tangerine peel, galangal, lemongrass, bay leaf, angelica dahurica, cassia twig and water according to a threshold ratio. The rolling and kneading liquid is composed of pepper oil, chili flakes, medium-spicy chili powder and white sugar in a threshold ratio.

2. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: During the pretreatment, the fresh whole goose was cut into 4 pieces on average, and its freezing storage temperature was -18°C. The thawing method was to put the frozen goose meat into a microwave oven for rapid microwave thawing at a microwave power of 1.2w / g and a thawing time of 7min. The thawed goose meat was put into a dehydrator for dehydration for 3min.

3. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: During the tumbling and kneading process, the tumbling and kneading parameters are forward tumbling for 150 seconds with an interval of 5 minutes, reverse tumbling for 150 seconds with an interval of 5 minutes, for a total of six times, and a total tumbling and kneading time of 30 minutes. The vacuum degree is maintained at -0.07MPa, and the room temperature is maintained at about 10°C during tumbling and kneading. After the end, the fish is marinated in a refrigerated condition for four hours.

4. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: In the drying and baking, the drying parameters are box temperature 60°C, core temperature 50°C, time 1.5 hours, wind speed 1500 rpm; the baking parameters are box temperature 95°C, core temperature 85°C, time 10 minutes, wind speed 750 rpm, and exhaust for 8 minutes after completion.

5. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: The brine is prepared by steaming the following components in weight ratio: 0.6% cinnamon bark, 0.3% tsaoko, 0.1% piper longum, 0.3% galangal, 0.3% amomum, 0.1% prickly ash, 0.8% star anise, 0.25% licorice, 0.4% fennel, 0.7% thyme, 0.2% cardamom, 0.3% tangerine peel, 0.08% galangal, 0.1% lemongrass, 0.2% bay leaf, 0.25% angelica dahurica, 0.8% cassia twig, and 100% water.

6. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: When the raw materials are defined as 100 parts, the composite seasoning liquid is composed of the following components by weight ratio: braising soup 9.174, water 9.174, chicken essence 0.22, concentrated bone broth 0.154, white sugar 0.11, edible salt 0.44, ginger juice 0.77, white wine 0.55, yeast extract 0.176, potato starch 0.616, soy protein isolate 0.33, composite phosphate 0.132, sodium bicarbonate 0.154, and smoked liquid 0.

3.

7. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: The rolling and kneading liquid is composed of the following components by weight: 0.07 of pepper oil, 1 of chili flakes, 2 of medium-spicy chili powder and 0.8 of white sugar.

8. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: The smoke liquid is obtained by condensing smoke generated by oxygen-free dry distillation of pure rice at a threshold temperature.

9. The factory production method of Wuyi smoked goose pre-prepared dish according to claim 1, characterized in that: The smoke liquid is obtained by condensing smoke produced by oxygen-free dry distillation of the following components at a threshold temperature according to weight ratio: 100 parts rice, 15 parts white sugar, 1 part bay leaf, 1.5 parts tea leaves, and 5 parts soybean oil.

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