Modernization production method of traditional Feng goose

Abstract

The industrial production method of Chinese traditional air-dried goose includes the following steps: mechanically-killing live goose, eviscerating, poaching, dewatering, curing in specially-made pickle to make salt component and natural spice infiltrate into goose body, and mechanically air-drying and controlling air-drying temp., relative humidity and air-speed in the required range so as to obtain the invented air-dried raw goose with high protein, low-fat and unique flavour. Said invention raises its production efficiency, stabilizes product quality and can implement large-scale production.

Description

Technical field: [0001] The invention relates to a modern production method of traditional wind goose and belongs to the technical field of food processing. Background technique: [0002] Wind goose is a traditional specialty food in Yangzhou, China. The production method is as follows: 1. Manually slaughter and pluck the hair, dig out the internal organs, and rub the inside and outside of the goose with salt. 2. Put the light goose rubbed with salt in a container for dry curing for several hours. 3. Put the dry-cured goose into the marinated brine and marinate for several hours. 4. Hang the marinated goose in a cool and ventilated place, and let it dry naturally for about 20 days. 5. When eating, soak the goose body in warm water, cook in a pot for 2 hours, cut into pieces and eat. 6. The main ingredients of brine are salt, pepper, anise and cinnamon. [0003] Although the traditional wind goose has a unique flavor and is loved by the local people, it has many defects: ...

AI Technical Summary

Problems solved by technology

[0003] Although the traditional wind goose has a unique flavor and is loved by the local people, it has many defects: 1. Due to seasonal restrictions, the traditional wind goose is only produced after the winter solstice, and it will be on the market before the Spring Festival

2. It is greatly affected by the climate. When encountering rainy and snowy days, the relative humidity in the air will increase, which will directly affect the time and effect of the natural drying of the wind goose.

3. It takes a long time to mature, and the production environment and food hygiene are not guaranteed.

4. The operation is not standardized, the ingredients are not standard, and the product quality is difficult to control

5. It is inconvenient to carry and eat, and the storage time is short, which is not conducive to circulation

[0004] China is a big goose production country. By 1998, the annual feeding volume of geese in my country had reached 800 million, accounting for more than 70% of the world's geese. However, the degree of industrialization of geese in my country is very low, and traditional goose processing often remains In the production of manual workshops, the ingredients are not uniform, the production is not standardized, and it is difficult to form a factory-scale production, which seriously restricts the development of Fengge