Stewed goose steamed stuffed bun and making method thereof
By adding star anise, pepper and yamna to the braised goose buns, the fiber structure of goose muscles is destroyed, combined with the acidic environment and trace enzymes during the braised process, the problem of goose meat is rough and hard, and a more delicate meat quality and richer flavor experience is achieved.
Patent Information
- Application Number
- CN202510813181.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-18
- Publication Date
- 2025-08-26
AI Technical Summary
Goose meat has thicker fibers, which can easily cause problems with taste when eaten.
By adding star anise, pepper and yamnae to the production process of the braised goose bun, the organic acids and volatile components penetrate into the goose muscle fibers, destroying the hydrogen bonds and hydrophobic bonds between protein molecules, softening the meat, and loosening the protein in a weak acidic environment through the brine process, combining trace enzymes and volatile components in the brine to form stable flavor compounds, and slowly releasing the flavor.
The goose meat has a more delicate texture, avoids hardening of the meat, improves the tenderness, juiciness and aftertaste of the buns, and improves the overall taste.
Smart Images
Figure BDA0005454476910000091 
Figure BDA0005454476910000101
Abstract
Description
Technical Field
[0001] The invention relates to the field of steamed buns, in particular to a braised goose steamed bun and a preparation method thereof. Background Art
[0002] Baozi (steamed buns) are a popular traditional noodle dish, primarily made from fermented flour, then filled with various fillings and steamed. Modern baozi offer a wide variety of styles, ranging from meat-filled baozi in the north, xiaolongbao (small steamed dumplings) in the south, and soup dumplings in Shanghai. Flavors include fresh meat baozi, vegetable baozi, red bean paste baozi, and custard baozi. Baozi, with its soft exterior and juicy filling, can be enjoyed as a breakfast staple, a meal, or a snack. Their preparation requires meticulous attention to the chewiness of the dough and the savory filling, requiring precise fermentation and steaming techniques to ensure optimal texture and flavor.
[0003] Goose meat is rich in high-quality protein (about 17.9g / 100g), and its amino acid composition is close to the needs of the human body. It forms a "protein-energy" combination with the carbohydrates in the dough to increase satiety. Therefore, many stalls have also begun to use goose meat as filling to make buns. However, due to the coarse fibers of goose meat, it is easy to have a woody taste when eaten.
[0004] Therefore, it is necessary to provide a new stewed goose steamed bun and preparation method thereof to solve the above-mentioned technical problems. Summary of the Invention
[0005] In order to solve the above technical problems, the present invention provides a braised goose steamed bun and a production method thereof.
[0006] The braised goose buns provided by the present invention comprise the following components in parts by weight:
[0007] 25-35 parts goose meat, 10-15 parts pork belly, 6-10 parts cooking oil, 2-3 parts star anise, 1-2 parts cinnamon, 1-2 parts Sichuan peppercorns, 0.5-1 part cumin, 2-3 parts tsaoko, 1-2 parts lemongrass, 3-5 parts galangal, 0.3-0.6 parts galangal, 0.3-0.6 parts monk fruit, 1-2 parts licorice, 2-3 parts acanthopanax bark, 3-5 parts seasoning, 15-20 parts flour, 1-3 parts yeast powder, 1-2 parts white sugar, 10-13 parts beef bones, 10-15 parts pork bones, 2-3 parts green onions, and 1-3 parts garlic.
[0008] Preferably, the following components are included in parts by weight:
[0009] 30 parts goose meat, 13 parts pork belly, 8 parts cooking oil, 2.5 parts star anise, 1.5 parts cinnamon, 1.5 parts Sichuan peppercorns, 0.7 parts cumin, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts galangal, 0.4 parts monk fruit, 1.5 parts licorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bones, 13 parts pork bones, 2.5 parts green onions, and 2 parts garlic.
[0010] Preferably, the seasoning includes dark soy sauce, light soy sauce, salt and cooking wine, wherein the mass ratio of dark soy sauce, light soy sauce, salt and cooking wine is 7:2:1:0.6.
[0011] A method for making braised goose buns is based on the braised goose buns described above and comprises the following steps:
[0012] S1: Weigh each component in proportion;
[0013] S2: preparing brine with star anise, cinnamon bark, Sichuan pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, licorice, acanthopanax bark, cattle bones, pork bones and seasonings, and braising the goose meat to obtain braised goose;
[0014] S3: Prepare warm water at 15-20℃, add sugar and yeast powder, mix well to obtain yeast solution;
[0015] S4: Pour flour into a container, add yeast solution to the flour while stirring the flour, stir the flour into flocs, knead the flour into dough, knead the dough once, cover with gauze to keep it moist, and let the dough ferment;
[0016] S5: Crush the pork belly into pork belly filling, crush the braised goose into braised goose filling, cut the green onion into chopped green onion, turn on the heat, heat the pot, pour cooking oil into the hot pot, then add garlic and pork belly filling into the pot in sequence, and stir-fry until the water is dry;
[0017] S6: Add brine to the dried pork belly filling, stir-fry the pork belly filling and brine for 2-3 minutes, turn off the heat, add the braised goose filling to the pot, stir-fry evenly, add chopped green onions, continue stir-frying for 3-5 minutes, and obtain the bun filling. Remove from the pot and set aside;
[0018] S7: Place the fermented dough on the chopping board, knead it a second time, drain the air, make the dough into several dough pieces, roll the dough pieces into dough sheets, put the bun fillings on the dough sheets, wrap them into buns, and steam them.
[0019] Preferably, preparing brine with star anise, cinnamon bark, pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, licorice, acanthopanax bark, cattle bones, pig bones and seasonings and braising the goose meat comprises the following steps:
[0020] S501: Soak star anise, cinnamon bark, Sichuan peppercorns, cumin, tsaoko, galangal, licorice, and acanthopanax bark in warm water at 15-20°C for 15-20 minutes, remove impurities, air dry, and set aside;
[0021] S502: Cut lemongrass into sections, slice galangal, and smash monk fruit, and set aside;
[0022] S503: Stir-fry the components in S501 and S502 to obtain mixed spices;
[0023] S504: Place the mixed spices in a gauze bag (leave 1 / 4 of the bag empty to prevent expansion) to obtain a spice bag;
[0024] S505: Put the beef and pork bones into a pot with cold water, blanch them to remove the blood foam, remove the beef and pork bones, wash them, add water to the beef and pork bones again, bring to a boil, and simmer for 3-5 hours, filter out the beef and pork bones to obtain the broth;
[0025] S506: Add the spice bag and seasoning to the broth, and continue to simmer for 30-50 minutes to make brine. Put the goose meat into the brine, cook over high heat for 15-30 minutes, then turn to low heat and brine. After braising, turn off the heat and let it stand for 10-12 hours (to allow the goose meat to absorb more flavor in the brine).
[0026] Preferably, in S503, frying the components in S501 and S502 includes the following steps:
[0027] S601: Pour star anise, cinnamon, and lemongrass into cold oil in a cold pan and stir-fry over medium heat (120-150°C) for 2-4 minutes (until the edges of the star anise turn yellow and the cinnamon curls up);
[0028] S602: Add Sichuan peppercorns, fennel, galangal, and acanthopanax bark to the pot, maintain medium heat, and continue to stir-fry for 1-3 minutes (until the Sichuan peppercorn shells crack, the fennel color deepens, and the Sichuan peppercorns emit a numbing aroma);
[0029] S603: Add tsaoko, licorice, galangal and monk fruit to the pot, turn to low heat (100-120°C) and stir-fry for 2-3 minutes (stir-fry until the tsaoko shell turns from gray-brown to dark brown, and the licorice turns from grayish white to light golden).
[0030] Preferably, the steaming of the buns comprises the following steps:
[0031] S701: Place the buns on the steamer;
[0032] S702: Place the steamer in the fermentation box and ferment for 20-30 minutes. Bring the water to a boil and steam for 25-35 minutes.
[0033] Preferably, the gauze bag has a mesh size of 40-60.
[0034] Compared with the related art, the braised goose buns and the production method thereof provided by the present invention have the following beneficial effects:
[0035] 1. The present invention simultaneously adds star anise, pepper and galangal. The anise oil and organic acid in the star anise can penetrate into the muscle fiber of the goose meat during the preparation of the bun filling, destroying the hydrogen bonds and hydrophobic bonds between protein molecules, relaxing the muscle fiber structure, and achieving the purpose of softening the goose meat. In addition, the antioxidant components of the star anise (such as anisaldehyde) can inhibit excessive oxidation of fat and prevent the meat from becoming tough due to fat hardening. The organic acid and ester components in the pepper can slightly hydrolyze collagen and reduce the hardness of the goose meat muscle fiber. The spicy flavor of the pepper and The slightly bitter taste can neutralize the greasiness of goose meat and avoid the roughness caused by excessive fat accumulation. The kaempferol and flavonoids in galangal can inhibit the excessive cross-linking of proteins during the heating process of the meat and prevent the meat from hardening. The fennel oil of star anise and the volatile oil of galangal (α-pinene, limonene) work together to more efficiently penetrate into the muscle fibers of goose meat. Star anise (fennel oil) and kaempferol break down proteins in different ways, and pepper (organic acid) can be used to break down fat particles. The combination of the three makes the overall texture of the goose meat more delicate.
[0036] 2. Before preparing buns from goose meat, the present invention first marinates the goose meat with various spices. The organic acids (such as peppermint and mogroic acid) and trace enzymes (such as kaempferol) in the brine spices can effectively reduce the hardness of muscle fibers. The oxalic acid in tsaoko and the glycyrrhizic acid in licorice can adjust the pH value of the brine, making the protein more loose in a weakly acidic environment. During the braising process, the volatile components in the spices (such as anethole, peppermint and citronellal) combine with the fat in the goose meat to form stable flavor compounds, which are slowly released when the buns are steamed, prolonging the aftertaste. In addition, during braising, high heat is used first and then low heat to slowly denature the protein, thereby avoiding muscle fiber contraction and hardening caused by high temperature. DETAILED DESCRIPTION
[0037] The present invention will be further described below with reference to the embodiments.
[0038] In a specific implementation process, a braised goose bun comprises the following components in parts by weight:
[0039] 25-35 parts goose meat, 10-15 parts pork belly, 6-10 parts cooking oil, 2-3 parts star anise, 1-2 parts cinnamon, 1-2 parts Sichuan peppercorns, 0.5-1 part cumin, 2-3 parts tsaoko, 1-2 parts lemongrass, 3-5 parts galangal, 0.3-0.6 parts galangal, 0.3-0.6 parts monk fruit, 1-2 parts licorice, 2-3 parts acanthopanax bark, 3-5 parts seasoning, 15-20 parts flour, 1-3 parts yeast powder, 1-2 parts white sugar, 10-13 parts beef bones, 10-15 parts pork bones, 2-3 parts scallions, and 1-3 parts garlic.
[0040] The composition comprises the following components in parts by weight:
[0041] 30 parts goose meat, 13 parts pork belly, 8 parts cooking oil, 2.5 parts star anise, 1.5 parts cinnamon, 1.5 parts Sichuan peppercorns, 0.7 parts cumin, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts galangal, 0.4 parts monk fruit, 1.5 parts licorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bones, 13 parts pork bones, 2.5 parts scallions, and 2 parts garlic.
[0042] The seasoning includes dark soy sauce, light soy sauce, salt and cooking wine, wherein the mass ratio of dark soy sauce, light soy sauce, salt and cooking wine is 7:2:1:0.6;
[0043] A method for making braised goose buns is based on the braised goose buns described above and comprises the following steps:
[0044] S1: Weigh each component in proportion;
[0045] S2: preparing brine with star anise, cinnamon bark, Sichuan pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, licorice, acanthopanax bark, cattle bones, pork bones and seasonings, and braising the goose meat to obtain braised goose;
[0046] S3: Prepare warm water at 15-20℃, add sugar and yeast powder, mix well to obtain yeast solution;
[0047] S4: Pour flour into a container, add yeast solution to the flour while stirring the flour, stir the flour into flocs, knead the flour into dough, knead the dough once, cover with gauze to keep it moist, and let the dough ferment;
[0048] S5: Crush the pork belly into pork belly filling, crush the braised goose into braised goose filling, cut the green onion into chopped green onion, turn on the heat, heat the pot, pour cooking oil into the hot pot, then add garlic and pork belly filling into the pot in sequence, and stir-fry until the water is dry;
[0049] S6: Add brine to the dried pork belly filling, stir-fry the pork belly filling and brine for 2-3 minutes, turn off the heat, add the braised goose filling to the pot, stir-fry evenly, add chopped green onions, continue stir-frying for 3-5 minutes, and obtain the bun filling. Remove from the pot and set aside;
[0050] S7: Place the fermented dough on a chopping board, knead it a second time, drain the air, form the dough into multiple dough pieces, roll the dough pieces into dough sheets, put the bun fillings on the dough sheets, wrap them into buns, place the buns on a steamer, place the steamer in a fermentation box and ferment for 20-30 minutes, then boil the water and steam for 25-35 minutes.
[0051] The brine is prepared by using star anise, cinnamon bark, pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, liquorice, acanthopanax bark, ox bone, pork bone and seasonings, and braising the goose meat, which comprises the following steps:
[0052] S501: Soak star anise, cinnamon bark, Sichuan peppercorns, cumin, tsaoko, galangal, licorice, and acanthopanax bark in warm water at 15-20°C for 15-20 minutes, remove impurities, air dry, and set aside;
[0053] S502: Cut lemongrass into sections, slice galangal, and smash monk fruit, and set aside;
[0054] S503: Stir-fry the components in S501 and S502 to obtain mixed spices;
[0055] S504: Place the mixed spices in a gauze bag (leave 1 / 4 space to prevent expansion) to obtain a spice bag. The gauze bag has a mesh size of 40-60.
[0056] S505: Put the beef and pork bones into a pot with cold water, blanch them to remove the blood foam, remove the beef and pork bones, wash them, add water to the beef and pork bones again, bring to a boil, and simmer for 3-5 hours, filter out the beef and pork bones to obtain the broth;
[0057] S506: Add the spice bag and seasonings to the broth and continue to simmer for 30-50 minutes to obtain brine. Place the goose meat in the brine and simmer over high heat (160-200°C) for 15-30 minutes. Then, reduce the heat and continue braising. After braising, turn off the heat and let it stand for 10-12 hours (to allow the goose meat to absorb the flavor of the brine).
[0058] In S503, frying the components in S501 and S502 includes the following steps:
[0059] S601: Pour star anise, cinnamon, and lemongrass into cold oil in a cold pan and stir-fry over medium heat (120-150°C) for 2-4 minutes (until the edges of the star anise turn yellow and the cinnamon curls up);
[0060] S602: Add Sichuan peppercorns, fennel, galangal, and acanthopanax bark to the pot, maintain medium heat, and continue to stir-fry for 1-3 minutes (until the Sichuan peppercorn shells crack, the fennel color deepens, and the Sichuan peppercorns emit a numbing aroma);
[0061] S603: Add tsaoko, licorice, galangal and monk fruit to the pot, turn to low heat (100-120°C) and stir-fry for 2-3 minutes (stir-fry until the tsaoko shell turns from gray-brown to dark brown, and the licorice turns from grayish white to light golden).
[0062] Example 1
[0063] A braised goose steamed bun comprising the following components in parts by weight:
[0064] 30 parts goose meat, 13 parts pork belly, 8 parts cooking oil, 2.5 parts star anise, 1.5 parts cinnamon, 1.5 parts Sichuan peppercorns, 0.7 parts cumin, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts galangal, 0.4 parts monk fruit, 1.5 parts licorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bones, 13 parts pork bones, 2.5 parts scallions, and 2 parts garlic.
[0065] The seasoning includes dark soy sauce, light soy sauce, salt and cooking wine, wherein the mass ratio of dark soy sauce, light soy sauce, salt and cooking wine is 7:2:1:0.6;
[0066] A method for making braised goose buns is based on the braised goose buns described above and comprises the following steps:
[0067] S1: Weigh each component in proportion;
[0068] S2: preparing brine with star anise, cinnamon bark, Sichuan pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, licorice, acanthopanax bark, cattle bones, pork bones and seasonings, and braising the goose meat to obtain braised goose;
[0069] S3: Prepare warm water at 17°C, add sugar and yeast powder, mix well to obtain yeast solution;
[0070] S4: Pour flour into a container, add yeast solution to the flour while stirring the flour, stir the flour into flocs, knead the flour into dough, knead the dough once, cover with gauze to keep it moist, and let the dough ferment;
[0071] S5: Crush the pork belly into pork belly filling, crush the braised goose into braised goose filling, cut the green onion into chopped green onion, turn on the heat, heat the pot, pour cooking oil into the hot pot, then add garlic and pork belly filling into the pot in sequence, and stir-fry until the water is dry;
[0072] S6: Add brine to the dried pork belly filling, stir-fry the pork belly filling and brine for 2.5 minutes, turn off the heat, add the braised goose filling to the pot, stir-fry evenly, add chopped green onions, continue stir-frying for 4 minutes, and obtain the bun filling. Remove from the pot and set aside;
[0073] S7: Place the fermented dough on a chopping board, knead it a second time, drain the air, form the dough into multiple dough pieces, roll the dough pieces into dough sheets, put the bun fillings on the dough sheets, wrap them into buns, place the buns on a steamer, place the steamer in a fermentation box and ferment for 25 minutes, then boil the water and steam for 30 minutes;
[0074] The brine is prepared by using star anise, cinnamon bark, pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, liquorice, acanthopanax bark, ox bone, pork bone and seasonings, and braising the goose meat, which comprises the following steps:
[0075] S501: Soak star anise, cinnamon bark, Sichuan peppercorns, cumin, tsaoko, galangal, licorice, and acanthopanax bark in warm water at 15-20°C for 17 minutes, remove impurities, air dry, and set aside;
[0076] S502: Cut lemongrass into sections, slice galangal, and smash monk fruit, and set aside;
[0077] S503: Stir-fry the components in S501 and S502 to obtain mixed spices;
[0078] S504: placing the mixed spices in a gauze bag with a mesh size of 40-60 to obtain a spice bag;
[0079] S505: Put the beef and pork bones into a pot with cold water, blanch them to remove the blood foam, remove the beef and pork bones, wash them, add water to the beef and pork bones again, bring to a boil, and simmer for 3-5 hours, filter out the beef and pork bones to obtain the broth;
[0080] S506: Add the spice bag and seasonings to the broth and continue to simmer for 40 minutes to obtain brine. Place the goose meat in the brine and simmer over high heat (160-200°C) for 23 minutes. Then, reduce the heat and continue braising. After braising is complete, turn off the heat and let it stand for 11 hours.
[0081] In S503, frying the components in S501 and S502 includes the following steps:
[0082] S601: Add star anise, cinnamon, and lemongrass to a cold pan with cold oil and stir-fry over medium heat (120-150°C) for 3 minutes.
[0083] S602: Add Sichuan peppercorns, cumin, galangal, and acanthopanax bark to the pot, keep the heat at medium, and continue to stir-fry for 2 minutes;
[0084] S603: Add tsaoko, licorice, galangal and monk fruit to the pot, turn to low heat (100-120°C) and stir-fry for 2.5 minutes.
[0085] Example 2
[0086] The difference from the first embodiment is that:
[0087] A braised goose steamed bun comprising the following components in parts by weight:
[0088] 25 parts goose meat, 10 parts pork belly, 6 parts cooking oil, 2 parts star anise, 1 part cinnamon, 1 part Sichuan peppercorns, 0.5 parts cumin, 2 parts tsaoko, 1 part lemongrass, 3 parts galangal, 0.3 parts galangal, 0.3 parts monk fruit, 1 part licorice, 2 parts acanthopanax bark, 3 parts seasoning, 15 parts flour, 1 part yeast powder, 1 part white sugar, 10 parts beef bones, 10 parts pork bones, 2 parts scallions, and 1 part garlic.
[0089] Example 3
[0090] The difference from the first embodiment is that:
[0091] A braised goose steamed bun comprising the following components in parts by weight:
[0092] 35 parts goose meat, 15 parts pork belly, 10 parts cooking oil, 3 parts star anise, 2 parts cinnamon, 2 parts Sichuan peppercorns, 1 part cumin, 3 parts tsaoko, 2 parts lemongrass, 5 parts galangal, 0.6 parts galangal, 0.6 parts monk fruit, 2 parts licorice, 3 parts acanthopanax bark, 5 parts seasoning, 20 parts flour, 3 parts yeast powder, 2 parts white sugar, 13 parts beef bones, 15 parts pork bones, 3 parts scallions, and 3 parts garlic.
[0093] Comparative Example 1
[0094] The difference from the first embodiment is that:
[0095] A braised goose steamed bun comprising the following components in parts by weight:
[0096] 30 parts goose meat, 13 parts pork belly, 8 parts cooking oil, 1.5 parts cinnamon, 1.5 parts Sichuan peppercorns, 0.7 parts cumin, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts galangal, 0.4 parts monk fruit, 1.5 parts licorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bones, 13 parts pork bones, 2.5 parts scallions, and 2 parts garlic.
[0097] In a method for making braised goose buns, corresponding parts are also deleted according to different ingredients;
[0098] Comparative Example 2
[0099] The difference from the first embodiment is that:
[0100] A braised goose steamed bun comprising the following components in parts by weight:
[0101] 30 parts goose meat, 13 parts pork belly, 8 parts cooking oil, 2.5 parts star anise, 1.5 parts cinnamon, 0.7 parts cumin, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts galangal, 0.4 parts monk fruit, 1.5 parts licorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bones, 13 parts pork bones, 2.5 parts scallions, and 2 parts garlic.
[0102] In a method for making braised goose buns, corresponding parts are also deleted according to different ingredients;
[0103] Comparative Example 3
[0104] The difference from the first embodiment is that:
[0105] A braised goose steamed bun comprising the following components in parts by weight:
[0106] 30 parts goose, 13 parts pork belly, 8 parts cooking oil, 2.5 parts star anise, 1.5 parts cinnamon, 1.5 parts Sichuan peppercorns, 0.7 parts cumin, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts monk fruit, 1.5 parts liquorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bones, 13 parts pork bones, 2.5 parts scallions, and 2 parts garlic.
[0107] In a method for making braised goose buns, corresponding parts are also deleted according to different ingredients;
[0108] Comparative Example 4
[0109] The difference from the first embodiment is that:
[0110] A braised goose steamed bun comprising the following components in parts by weight:
[0111] 30 parts goose meat, 13 parts pork belly, 8 parts cooking oil, 1.5 parts cinnamon, 0.7 parts fennel, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts monk fruit, 1.5 parts licorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bone, 13 parts pork bone, 2.5 parts scallion, and 2 parts garlic.
[0112] In a method for making braised goose buns, corresponding parts are also deleted according to different ingredients;
[0113] Comparative Example 5
[0114] The difference from the first embodiment is that:
[0115] A method for making braised goose steamed buns, comprising the following steps:
[0116] S1: Weigh each component in proportion;
[0117] S2: Place beef and pork bones in cold water, bring to a boil over high heat, skim off any foam, remove bones, rinse, and set aside. Add water to the beef and pork bones, bring to a boil, and simmer for 3-5 hours. Filter the beef and pork bones to obtain the broth.
[0118] S3: Prepare warm water at 17°C, add sugar and yeast powder, mix well to obtain yeast solution;
[0119] S4: Pour flour into a container, add yeast solution to the flour while stirring the flour, stir the flour into flocs, knead the flour into dough, knead the dough once, cover with gauze to keep it moist, and let the dough ferment;
[0120] S5: Turn on the heat and heat the pot. Pour cooking oil into the hot pot, then add garlic and pork belly to the pot in sequence, stir-fry until dry, add goose meat, add broth to cover the goose meat, add star anise, cinnamon, peppercorns, cumin, tsaoko, lemongrass, galangal, galangal, monk fruit, licorice, acanthopanax bark, beef bones, pork bones, green onions and seasonings to the pot, simmer over high heat for 20-30 minutes, then reduce heat and simmer for 2-3 hours;
[0121] S6: Turn off the heat, take out the goose meat and pork belly, crush the goose meat and pork belly, and mix them well to obtain the bun filling;
[0122] S7: Put the fermented dough on the chopping board, knead it twice, drain the air, make the dough into multiple dough pieces, roll the dough pieces into dough sheets, put the bun fillings on the dough sheets, wrap them into buns, put the buns on the steamer, put the steamer in the fermentation box to ferment for 25 minutes, bring the water to a boil and steam for 30 minutes.
[0123] Experimental group
[0124] Steamed buns were prepared according to the methods of Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, and Comparative Example 5, and a sensory evaluation was performed on each group of steamed buns (20 steamed buns were prepared for each group);
[0125] 20 testers were selected to conduct sensory evaluation of the steamed buns they consumed;
[0126] Evaluation criteria:
[0127] Tenderness (1-10 points): whether the meat is delicate and easy to chew;
[0128] Juiciness (1-10 points): the amount of juice released when biting;
[0129] Aftertaste (1-10 points): How long the flavor remains in the mouth after swallowing;
[0130] Overall acceptance (1-10 points): comprehensive taste, aroma and palatability;
[0131] The reviewers scored independently, rinsing their mouths with sterile water after tasting each sample. There was a 10-minute interval between evaluations of each sample to avoid taste fatigue.
[0132]
[0133]
[0134] It can be seen from the above table that the steamed buns prepared by Example 1, Example 2 and Example 3 are superior to those prepared by Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4 and Comparative Example 5 in terms of tenderness, juiciness, aftertaste and overall acceptance. In addition, it can be seen from Comparative Examples 1 to 3 that the addition of star anise, pepper and galangal can significantly improve the performance of the steamed buns in terms of tenderness, juiciness, aftertaste and overall acceptance. It can be seen from the data in Comparative Examples 1 to 4 that the data in Comparative Examples 1, 2 and 3 are all higher than those in Comparative Example 4, which shows that when the components do not contain star anise, pepper and galangal, the taste quality of the steamed buns will be reduced. According to the data in Comparative Example 5 and Examples 1 to 3, the steamed buns prepared by processing the goose meat according to the traditional cooking method without braising the goose meat are poor in tenderness, juiciness, aftertaste and overall acceptance.
[0135] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the description of the present invention, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.
Claims
1. A braised goose bun, characterized in that: The composition comprises the following components in parts by weight: 25-35 parts goose meat, 10-15 parts pork belly, 6-10 parts cooking oil, 2-3 parts star anise, 1-2 parts cinnamon, 1-2 parts Sichuan peppercorns, 0.5-1 part cumin, 2-3 parts tsaoko, 1-2 parts lemongrass, 3-5 parts galangal, 0.3-0.6 parts galangal, 0.3-0.6 parts monk fruit, 1-2 parts licorice, 2-3 parts acanthopanax bark, 3-5 parts seasoning, 15-20 parts flour, 1-3 parts yeast powder, 1-2 parts white sugar, 10-13 parts beef bones, 10-15 parts pork bones, 2-3 parts green onions, and 1-3 parts garlic.
2. The braised goose bun according to claim 1, characterized in that The composition comprises the following components in parts by weight: 30 parts goose meat, 13 parts pork belly, 8 parts cooking oil, 2.5 parts star anise, 1.5 parts cinnamon, 1.5 parts Sichuan peppercorns, 0.7 parts cumin, 2.5 parts tsaoko, 1.5 parts lemongrass, 4 parts galangal, 0.4 parts galangal, 0.4 parts monk fruit, 1.5 parts licorice, 2.5 parts acanthopanax bark, 4 parts seasoning, 17 parts flour, 2 parts yeast powder, 1.5 parts white sugar, 12 parts beef bones, 13 parts pork bones, 2.5 parts green onions, and 2 parts garlic.
3. The braised goose bun according to claim 2, characterized in that The seasoning includes dark soy sauce, light soy sauce, salt and cooking wine, wherein the mass ratio of dark soy sauce, light soy sauce, salt and cooking wine is 7:2:1:0.
6.
4. A method for making braised goose buns, based on the braised goose buns according to any one of claims 1 to 3, characterized in that: The production steps include: S1: Weigh each component in proportion; S2: preparing brine with star anise, cinnamon bark, Sichuan pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, licorice, acanthopanax bark, cattle bones, pork bones and seasonings, and braising the goose meat to obtain braised goose; S3: Prepare warm water at 15-20℃, add sugar and yeast powder, mix well to obtain yeast solution; S4: Pour flour into a container, add yeast solution to the flour while stirring the flour, stir the flour into flocs, knead the flour into dough, knead the dough once, cover with gauze to keep it moist, and let the dough ferment; S5: Crush the pork belly into pork belly filling, crush the braised goose into braised goose filling, cut the green onion into chopped green onion, turn on the heat, heat the pot, pour cooking oil into the hot pot, then add garlic and pork belly filling into the pot in sequence, and stir-fry until the water is dry; S6: Add brine to the dried pork belly filling, stir-fry the pork belly filling and brine for 2-3 minutes, turn off the heat, add the braised goose filling to the pot, stir-fry evenly, add chopped green onions, continue stir-frying for 3-5 minutes, and obtain the bun filling. Remove from the pot and set aside; S7: Put the fermented dough on the chopping board, knead it a second time, drain the air, make the dough into several dough pieces, roll the dough pieces into dough sheets, put the bun fillings on the dough sheets, wrap them into buns, and steam the buns.
5. The method for making braised goose buns according to claim 4, characterized in that: The brine is prepared by using star anise, cinnamon bark, pepper, cumin, tsaoko, lemongrass, galangal, galanga, monk fruit, liquorice, acanthopanax bark, ox bone, pork bone and seasonings, and braising the goose meat, which comprises the following steps: S501: Soak star anise, cinnamon bark, Sichuan peppercorns, cumin, tsaoko, galangal, licorice, and acanthopanax bark in warm water at 15-20°C for 15-20 minutes, remove impurities, air dry, and set aside; S502: Cut lemongrass into sections, slice galangal, and smash monk fruit, and set aside; S503: Stir-fry the components in S501 and S502 to obtain mixed spices; S504: placing the mixed spices in a gauze bag to obtain a spice bag; S505: Put the beef and pork bones into a pot with cold water, blanch them to remove the blood foam, remove the beef and pork bones, wash them, add water to the beef and pork bones again, bring to a boil, and simmer for 3-5 hours, filter out the beef and pork bones to obtain the broth; S506: Add the spice bag and seasoning to the broth, and continue to simmer for 30-50 minutes to obtain the brine. Put the goose meat into the brine, simmer over high heat for 15-30 minutes, then turn to low heat and brine. After braising, turn off the heat and let it stand for 10-12 hours.
6. The method for making braised goose buns according to claim 5, characterized in that: In S503, frying the components in S501 and S502 includes the following steps: S601: Add star anise, cinnamon, and lemongrass to a cold pan with cold oil and stir-fry over medium heat for 2-4 minutes. S602: Add Sichuan peppercorns, cumin, galangal, and acanthopanax bark to the pot, keep the heat at medium, and continue to stir-fry for 1-3 minutes; S603: Add tsaoko, licorice, galangal and monk fruit to the pot, turn to low heat and stir-fry for 2-3 minutes.
7. The method for making braised goose buns according to claim 5, characterized in that: The steaming of the steamed buns comprises the following steps: S701: Place the buns on the steamer; S702: Place the steamer in the fermentation box and ferment for 20-30 minutes. After the water boils, steam for 25-35 minutes.
8. The method for making braised goose buns according to claim 5, characterized in that: The gauze bag has a mesh size of 40-60.