Preparation method of sauced goose

Abstract

The invention relates to the field of food processing, and discloses a preparation method of a sauced goose, and a processing technology of the sauced goose mainly comprises the following steps: selecting raw materials; unfreezing is performed; opening the chamber and finishing; performing cold air drying; rolling and kneading; performing pickling; hanging and air-drying; shaping and vacuum packaging; and freezing and storing. According to the technology, the problem of color fading in the processing process and the later period of the sauced goose is effectively solved through a rolling and pickling technology and addition of spices extracts of rosemary, clove and cinnamon into pickling materials. The adsorption capacity of flavor substances in the sauced goose product is also improved, so that the sauced goose produced by the processing technology is fine and smooth in taste, convenient to eat, bright in color, rich in sauced flavor and balanced in nutrition, and more conforms to the taste of the public. The preparation and processing process of the sauced goose is simple in flow and convenient to operate, the seasonings added in the preparation process can be adjusted according to different flavors, and the preparation method can be widely applied to the processing process of the sauced goose.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a method for preparing soy sauce goose. Background Art

[0002] Common leisure meat processed foods are a kind of consumer products favored by consumers and have characteristics that conform to consumers' eating habits. Because of its convenient carrying, ready-to-eat, rich taste and other characteristics, it has become one of the best choices for people in daily life and scattered time. Goose meat products account for a large proportion of leisure foods. Compared with pork and mutton, goose meat has less fat content, tender meat and rich nutrition. The fat content of goose meat is only about 11.2%, while the fat content of lean pork is 28%, and that of lean mutton is 13%; and the unsaturated fatty acids contained in goose meat fat are higher than those of pigs, cattle and sheep, which is more beneficial to human health. Goose meat also has the benefits of invigorating qi and replenishing deficiency, moistening lungs and relieving cough, strengthening brain and improving intelligence. Goose meat contains a variety of amino acids, unsaturated fatty acids, high-quality proteins, minerals, vitamins, etc. that our body needs. The fat content is very low and the taste is fresh and not greasy. This is also an advantage that distinguishes it from other meat products. Chinese medicine believes that goose meat is sweet and flat, and has the following therapeutic effects: 1. Invigorating Qi and replenishing deficiency: Traditional medicine believes that goose meat is mild in nature, sweet in taste, and enters the internal organs. It has the effects of invigorating Qi and blood, warming the stomach and producing body fluid. When the body is weak and the Qi and blood are insufficient, goose meat can be eaten for recuperation and strengthening the body. 2. Moistening the lungs and relieving coughs: Eating goose meat regularly can relieve the dryness in the heart, and can also expand the trachea, which has the effect of moistening the lungs and relieving coughs. Patients with tracheitis and lung diseases can often eat goose meat, which is very good for the body. 3. Brain and intelligence: Goose meat is rich in lysine, aspartic acid, zinc, magnesium and other trace elements, which are all trace elements that are good for brain development. Eating goose meat can promote brain development, improve brain function, and play a role in brain and intelligence. Therefore, it has a greater advantage in the market compared with other meat products. Leisure goose meat products are particularly in line with consumers' preferences in terms of flavor, nutrition, taste, health, convenience, etc. Therefore, leisure goose meat products will be one of the mainstream directions of meat development in the future.

[0003] At present, in the meat product market, leisure products account for a large proportion of annual sales. With the development of the economy, residents are not only satisfied with food and clothing, but also pursue high-quality taste, health and convenience. The market demand for goose meat food is strong, and the industry has broad development prospects. With the continuous improvement of people's demand for healthy food, the market demand for goose meat will continue to grow. At present, there are few flavored goose meat products on the market, and other goose meat products mainly have problems of poor color and short shelf life. The flavor substances of soy sauce goose mainly come from the oxidation of fatty acids in the muscle and the essential oil components in the spices, and the flavor loss phenomenon is more serious during the circulation process. Adding some natural pigments in the processing of soy sauce goose can bring good visual impact to consumers and enhance their desire to buy. However, most natural pigments are prone to fade due to their own oxidation or light exposure. The application of adding spice extracts such as rosemary, cloves, and cinnamon can effectively solve the problem of fading during the processing and later stage of soy sauce goose.

[0004] This patent uses tumbling, curing and drying technology combined with vacuum packaging to accurately control the quality and flavor of goose meat products, thereby improving the controllability, stability and richness of the product. In addition, adding extracts of rosemary, cloves and cinnamon can effectively solve the problem of fading during the processing and later stages of the sauce-flavored goose. Curing can better preserve the original flavor quality and nutritional components of goose meat products, which is conducive to the large-scale processing and standardized production of snack foods, and has broad development prospects. Summary of the invention

[0005] The purpose of the invention is to provide a method for preparing a flavor-enhanced sauce-flavored goose product in response to the above-mentioned technical problems.

[0006] To achieve the above object, the present invention provides the following technical solutions: The present invention provides a method for preparing soy sauce goose, which is characterized by comprising the following steps: 1) Raw material selection: fresh and frozen white goose (claws and wings removed), accepted in accordance with the acceptance standards for raw and auxiliary materials.

[0007] 2) Thawing: When thawing, first fill the thawing pool with an appropriate amount of water (about 10 cm deep), then remove the outer packaging and inner bag of the raw materials, gently put the raw materials into the thawing pool and arrange them neatly, with the regular side facing up and the irregular side facing down on the top layer, and then add tap water to submerge most of the top layer of raw materials. The thawing time in spring and winter should be controlled within 20 hours, and the thawing time in summer and autumn should be controlled within 15 hours. The water should be changed once in the middle.

[0008] 3) Disembowelment, cleaning and finishing: The countertops, cutting boards and knives used for disembowelment should be cleaned with 82℃ hot water before the qualified raw materials are divided. Disembowelment is to evenly divide the raw materials along the middle of the abdomen, cut the skin at the base of the neck along the dividing line with a knife, and use a sharp knife to cut a vertical cut on the inner side of the abdominal cavity, at the thigh position; then turn the product over, spread the abdominal cavity downward, put your hands on your back, and press the raw materials flat; then clean the ice cubes and ice debris, residual lungs, spleen, and useless fascia in the abdominal cavity; then rinse the cleaned product for use.

[0009] 4) Cold air drying: Hang the cleaned raw materials on a stainless steel rack with stainless steel hooks, and use cold air to dry excess moisture for later use.

[0010] 5) Tumbling and kneading: Weigh the marinade sauce, sodium nitrite, red yeast rice pigment, and liquor according to the proportion of ingredients. Use liquor to completely dissolve red yeast rice pigment and sodium nitrite, then pour the dissolved liquid into the sauce and stir evenly for later use. Put 120kg of raw materials into the tumbling machine, and then pour the evenly stirred sauce into the tumbling machine. Close the cover of the machine, turn on the power, first close the air valve of the tumbling machine, and vacuum the tumbling machine. When the pressure gauge pointer points to 0.08Mpa, stop the vacuum. Open the tumbling setting to set the tumbling time. Generally, it is 60 minutes, stop for 10 minutes every 20 minutes of tumbling, and keep the tumbling temperature at 4±1℃. After tumbling, open the air valve, open the cover, and put the tumbled raw materials into a special stainless steel barrel.

[0011] 6) Marinating: Place the rolled raw materials with the skin facing downwards and lay them out neatly in layers. Cover the barrel with the lid and marinate at a temperature of 4°C ± 1°C for 72 hours.

[0012] 7) Air drying: Hang the marinated raw materials on the stainless steel rack with stainless steel hooks. Use stainless steel needles to spread the raw materials when hanging, hook the goose head at the lower jaw or from the ear with stainless steel hooks, and hang them on the stainless steel rack. Send them to the air drying room for air drying. Air drying room settings: daytime air drying temperature: 12℃; nighttime air drying temperature: 8℃; air drying room humidity: 40%. The air drying time is generally 5-7 days depending on the size of the raw materials.

[0013] 8) Shaping and packaging: When the product loses about 30%-35% of its water after air drying, it can be taken out for sorting and packaging. The removed product should be cleaned after the skin softens, and the softening time should not exceed 24 hours. The temperature in the temporary storage room should be maintained at 10-12°C. Place the goose neck and goose head under the abdominal cavity, neatly place them on a clean gasket, and then package them in a special vacuum bag. The entire product should be placed in the middle of the packaging bag, about 3 cm away from the top seal. Before vacuuming, check whether there are foreign objects or bone residues in the protective bag, ensure that the packaging bag is clean and tidy, and wipe the seal with a clean towel before vacuum packaging. The vacuumed product should be placed in a special clean carton in the product area to be inspected, and placed for 24 hours before outer packaging. The room temperature in the temporary storage room should be maintained at 10-12°C. After 24 hours, check the vacuumed products for leaks. Pick out the leaking products and re-check before vacuuming again. The remaining products with intact packaging should be packaged according to the order requirements before being put into storage. The warehouse temperature should be maintained at -18℃.

[0014] In the step 1), the fresh and frozen white-striped geese are claw-less and have two wings removed, and are inspected and accepted in accordance with the acceptance standards for raw and auxiliary materials, and the internal tissues and appearance of the geese are intact and undamaged.

[0015] In step 2), the thawing time in spring and winter should be controlled within 20 hours, and in summer and autumn, the thawing time should be controlled within 15 hours. The water should be changed once in the middle.

[0016] The table, cutting board and knife used for the cutting process in step 3) should be cleaned with 82°C hot water before the qualified raw materials are cut.

[0017] The marinating sauce added in step 5) is Shuxiang brand goose sauce seasoning, and the ratio of raw materials to sauce is: 100kg / 6kg. Other additives are added in the following amounts according to the raw material ratio: 0.1g / kg sodium nitrite, 0.8g / kg sodium D-isoascorbate, 0.3g / kg red yeast rice pigment, 0.3-0.5% liquor, and 0.02% rosemary, 0.02% cinnamon, and 0.02% clove extract. The rolling time is set: generally 60 minutes, stop for 10 minutes every 20 minutes of rolling, and keep the rolling temperature at 4±1°C.

[0018] In step 6), the pickling temperature is 4°C ± 1°C, and the pickling time is 72 hours.

[0019] In step 7), the air drying room settings are: daytime air drying temperature: 12°C; nighttime air drying temperature: 8°C; air drying room humidity: 40%. The air drying time is generally 5-7 days depending on the size of the raw materials.

[0020] In step 8), when the product loses about 30%-35% of its water after air drying, the product can be taken out for sorting and packaging. The removed product should be cleaned after the surface softens, and the softening time should not exceed 24 hours. The temperature of the temporary storage room should be maintained at 10-12°C, and the product storage temperature should be maintained at -18°C.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention mainly processes goose meat by nine steps of thawing, disembowelment, cleaning and sorting, cold air drying, tumbling and kneading, pickling, hanging air drying, shaping, vacuum packaging and frozen storage. In addition, the present invention adds extracts of rosemary, cloves and cinnamon to effectively solve the problems of the processing and later fading of the sauce-flavored goose. The processed and produced sauce-flavored goose has a delicate taste, is easy to eat, has a strong sauce flavor, bright color, balanced nutrition and is more in line with the taste of the public. The preparation and processing process of the sauce-flavored goose of the present invention is simple, easy to operate, and the seasonings added in the preparation process can be adjusted according to different flavors, and can be widely used in the processing of the sauce-flavored goose. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only 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.

[0023] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

[0024] Example: The present invention provides a method for preparing soy sauce goose, which is characterized by comprising the following steps: 1) Raw material selection: Fresh and frozen white-striped geese (claws and wings removed) are inspected according to the acceptance standards for raw and auxiliary materials. First, check whether the goose meat has three main certificates: "Certificate of Animal Origin Quarantine", "Certificate of Disinfection of Vehicles for Animals and Animal Products" and "Certificate of Drug Residue Inspection". Then, conduct a sensory inspection of the raw goose meat and systematically observe whether the goose's appearance is damaged.

[0025] 2) Thawing: When thawing, first fill the thawing pool with an appropriate amount of water (about 10 cm deep), then remove the outer packaging and inner bag of the raw materials, gently put the raw materials into the thawing pool and arrange them neatly, with the regular side facing up and the irregular side facing down on the top layer, and then add tap water to submerge most of the top layer of raw materials. The thawing time in spring and winter should be controlled within 20 hours, and the thawing time in summer and autumn should be controlled within 15 hours. The water should be changed once in the middle.

[0026] 3) Opening, cleaning and finishing: Check step 2) to see if there are any hair follicles and small hairs on the surface of the thawed goose raw materials. The hair follicles and small hairs should be cleaned with a hair clip before the disembowelment process. The countertops, cutting boards, and knives used for disembowelment should be cleaned with 82°C hot water before the qualified raw materials are divided. Disembowelment is to evenly divide the raw materials along the middle of the abdomen, cut the skin at the base of the neck along the dividing line with a knife, and use a sharp knife to cut a vertical cut on the inner side of the abdominal cavity, at the thigh position; then turn the product over, spread the abdominal cavity downward, put your hands on your back, and press the raw materials flat; then clean the ice cubes and ice debris, residual lungs, spleen, and useless fascia remaining in the abdominal cavity; then rinse the cleaned product for use.

[0027] 4) Cold air drying: Hang the cleaned raw materials in step 3) on a stainless steel rack with stainless steel hooks, and use cold air to dry the excess moisture for later use.

[0028] 5) Rolling and kneading: Weigh the marinade sauce, sodium nitrite, red yeast rice pigment, and liquor according to the proportion of ingredients in step 4). The marinade sauce added is Shuxiang brand goose sauce seasoning, and the ratio of raw materials to sauce is: 100kg / 6kg. Other additives are added in the following amounts according to the raw material ratio: 0.1g / kg sodium nitrite, 0.8g / kg sodium D-isoascorbate, 0.3g / kg red yeast rice pigment, 0.3-0.5% liquor, and 0.02% rosemary, 0.02% cinnamon, and 0.02% clove extract. Use liquor to completely dissolve red yeast rice pigment and sodium nitrite, then pour the dissolved liquid into the sauce and stir evenly for later use. Clean and dry the tumbler with 82℃ hot water, and no moisture should remain in the tumbler. Put 120kg of raw materials into the tumbler, and then pour the evenly stirred sauce into the tumbler. Close the cover, turn on the power, close the air valve of the tumbler first, and vacuum the tumbler. When the pressure gauge pointer points to 0.08Mpa, stop the vacuum. Open the tumbler setting to set the tumbler time. Generally, it is 60 minutes, and stop for 10 minutes after every 20 minutes of tumbler. The tumbler temperature is kept at 4±1℃. After tumbler, open the air valve and the cover, and put the tumbled raw materials into a special stainless steel barrel. Clean the tumbler with hot water and detergent, scrub the inside of the tumbler with the prepared pasteurized disinfectant, then clean it with clean water, and wipe dry for next use.

[0029] 6) Marinating: Place the raw materials after rolling and kneading in step 5) with the skin facing downwards and lay them out in neat layers. Cover the barrel with the lid and marinate at a temperature of 4℃±1℃ for 72 hours.

[0030] 7) Air Dry: Hang the marinated raw materials in step 6) on the stainless steel rack with stainless steel hooks. The hooks should be cleaned with 82℃ hot water in advance. When hanging, use stainless steel needles to hold the raw materials open, hook the goose head at the lower jaw or from the ear with stainless steel hooks, and hang them on the stainless steel rack. Send them to the air drying room for air drying. Air drying room settings: daytime air drying temperature; 12℃; nighttime air drying temperature: 8℃; air drying room humidity: 40%. The air drying time is generally 5-7 days depending on the size of the raw materials. During this period, the equipment and products should be checked every day. When the thick parts of the legs and breasts are felt to be unevenly soft and hard, use a knife to gently cut the thick parts of the meat (gently cut the legs from the inside of the abdominal cavity, and cut the breasts from the middle of the muscle section, with a depth of about 2 cm), accelerate air drying, and adjust the humidity of the air drying room to 60-70%.

[0031] 8) Shaping and packaging: The air-dried product obtained in step 7) can be taken out for sorting and packaging when the air-dried water loss is about 30%-35%. The removed product should be cleaned after the epidermis softens, and the softening time should not exceed 24 hours. The temperature in the temporary storage room should be maintained at 10-12℃. Use a hair clip to clean the hair follicles on the surface of the product that can be cleaned, and at the same time, the epidermis should be protected to reduce human-caused skin damage. Use a knife to trim the exposed sharp bones, and use scissors to trim the hanging grease or fascia. Place the goose neck and goose head under the abdominal cavity, neatly place them on a clean gasket, and then package them in a special vacuum bag. The whole product should be placed in the middle of the packaging bag, about 3 cm away from the top seal. Before vacuuming, check whether there are foreign objects or bone residues in the protective bag, ensure that the packaging bag is clean and tidy, and wipe the seal with a clean towel before vacuum packaging. Before using the vacuum machine, check whether the power cord, heating strip, etc. are intact, and make sure that the power cord is safe before turning on the power to start the equipment. Before formal work, you should first check whether the vacuum setting is in place. The vacuum temperature is generally set to high, and the vacuum time is generally set to 40s (adjusted appropriately according to the thickness of the packaging bag). Then preheat the vacuum machine to achieve a good vacuum effect. Finally, start the vacuum operation. After each vacuum, check whether the heat seal at the seal is in place. If the seal can be gently torn open by hand, the heat seal time needs to be adjusted. If the expected effect cannot be achieved after repeated attempts, report to the team leader, who will contact the machine repair personnel for timely maintenance. After vacuum packaging, place the product for 24 hours before outer packaging. The room temperature in the temporary storage room should be maintained at 10-12℃. After 24 hours, check whether the vacuumed product has any air leakage. Pick out the leaking product and re-check it before vacuuming it. The remaining intact products should be outer packaged according to the order requirements before being put into storage. When entering the warehouse, the workshop warehousing personnel and the warehouse management personnel shall check the varieties, specifications and quantities of all products entering the warehouse in person. When entering the warehouse, the warehouse management personnel shall check whether the products entering the warehouse have defects. If defective products are found, they shall be promptly picked out and asked to be reworked by the workshop before entering the warehouse. Qualified products shall be stored in time, and the warehouse temperature shall be maintained at -18℃. After the products enter the warehouse, the warehouse management personnel shall promptly complete the entry procedures with the workshop personnel.

[0032] The processing method of the sauce-flavored goose mainly includes the following steps: raw material selection; thawing; disembowelment and finishing; cold air drying; tumbling and kneading; pickling; hanging air drying; shaping, vacuum packaging; frozen storage and nine other process steps for processing. In addition, extracts of rosemary, cloves, and cinnamon spices are added, which can effectively solve the problems of the sauce-flavored goose processing process and later fading. The sauce-flavored goose produced through the above process has a delicate taste, is easy to eat, has a bright color, a strong sauce flavor, and a balanced nutrition, which is more in line with the public taste. The preparation and processing process of the sauce-flavored goose of the present invention is simple, easy to operate, and the seasonings added during the preparation process can be adjusted according to different flavors, and can be widely used in the sauce-flavored goose processing process.

Claims

1. A method for preparing sauce-flavored goose, characterized in that: The following steps are involved: 1) Raw material selection: fresh and frozen white goose (claws and wings removed), accepted in accordance with the acceptance standards for raw and auxiliary materials. 2) Thawing: When thawing, first fill the thawing pool with an appropriate amount of water (about 10 cm deep), then remove the outer packaging and inner bag of the raw materials, gently put the raw materials into the thawing pool and arrange them neatly for thawing. The thawing time in spring and winter should be controlled within 20 hours, and the thawing time in summer and autumn should be controlled within 15 hours. The water should be changed once in the middle. 3) Opening, cleaning and sorting: Opening is to divide the raw materials evenly along the middle of the abdomen, cut the skin at the base of the neck along the dividing line with a knife, and use a sharp knife to make a vertical cut on the inside of the abdominal cavity, at the thigh position; then turn the product over, spread the abdominal cavity downward, put both hands on the back, and press the raw materials flat with force; then clean up the remaining ice cubes and ice debris, residual lungs, spleen, and useless fascia in the abdominal cavity. 4) Cold air drying: Hang the cleaned raw materials on a stainless steel rack with stainless steel hooks, and use cold air to dry excess moisture for later use. 5) Rolling and kneading: Put 120kg of raw materials into the rolling and kneading machine, and then pour the evenly mixed sauce into the rolling and kneading machine. Close the cover of the machine, turn on the power, first close the air valve of the rolling and kneading machine, and vacuum the rolling and kneading machine. When the pressure gauge pointer points to 0.08Mpa, stop the vacuum. Turn on the rolling and kneading setting to set the rolling and kneading time. Generally, it is 60 minutes, and stop for 10 minutes every 20 minutes of rolling and kneading. The rolling and kneading temperature is maintained at 4±1℃. 6) Marinating: Place the rolled raw materials with the skin facing downwards and lay them out neatly in layers. Cover the barrel with the lid and marinate at a temperature of 4°C ± 1°C for 72 hours. 7) Hanging and air-drying: When hanging, use stainless steel needles to stretch the raw materials, hook the goose head at the lower jaw or from the ear with a stainless steel hook, and hang it on a stainless steel rack. Send it to the air-drying room for air-drying. Air-drying room settings: daytime air-drying temperature: 12℃; nighttime air-drying temperature: 8℃; air-drying room humidity: 40%. The air-drying time is generally 5-7 days depending on the size of the raw materials. 8) Shaping and vacuum packaging: When the product has lost about 30%-35% of its water after air drying, it can be taken out for sorting and packaging. The removed product should be cleaned after the skin softens. The softening time should not exceed 24 hours, and the temperature in the temporary storage room should be maintained at 10-12℃. Use a knife to trim the exposed sharp bones and use scissors to trim the hanging grease or fascia. Place the goose neck and goose head under the abdominal cavity, neatly place them on a clean gasket, and then package them in a special vacuum bag.

2. The method for preparing a sauce-flavored goose according to claim 1, characterized in that: In step 1), the fresh and frozen white-striped geese are claw-less and have two wings removed, and are inspected in accordance with the acceptance standards for raw and auxiliary materials, and the internal tissues and appearance of the geese are intact and undamaged.

3. The method for preparing a sauce-flavored goose according to claim 1, characterized in that: In step 2), the thawing time should be controlled within 20 hours in spring and winter, and within 15 hours in summer and autumn. The water should be changed once in between.

4. The method for preparing a sauce-flavored goose according to claim 1, characterized in that: The marinated sauce added in step 5) is Shuxiang brand goose sauce seasoning, and the ratio of raw materials to sauce is: 100kg / 6kg. Other additives are added in the following amounts according to the raw material ratio: 0.1g / kg sodium nitrite, 0.8g / kg sodium D-isoascorbate, 0.3g / kg red yeast rice pigment, 0.3-0.5% liquor, and 0.02% rosemary, 0.02% cinnamon and 0.02% clove extract. The rolling time is set: generally 60 minutes, stop for 10 minutes every 20 minutes of rolling, and keep the rolling temperature at 4±1°C.

5. The method for preparing a sauce-flavored goose according to claim 1, characterized in that: Step 6) pickling temperature: 4°C ± 1°C, pickling time: 72 hours.

6. The method for preparing a sauce-flavored goose according to claim 1, characterized in that: Step 7) Air drying room settings: daytime air drying temperature: 12°C; nighttime air drying temperature: 8°C. Air drying room humidity: 40%. Air drying time is generally 5-7 days depending on the size of the raw materials.

7. The method for preparing a sauce-flavored goose according to claim 1, characterized in that: In step 8), when the product has lost about 30%-35% of its water after air drying, the product can be taken out for sorting and packaging. The removed product should be cleaned after its surface softens, and the softening time should not exceed 24 hours. The temperature of the temporary storage room should be maintained at 10-12°C, and the product storage temperature should be maintained at -18°C.