Spicy goose processing method

A processing technology, wind goose technology, applied in the field of wind goose processing technology, can solve the problems of unstable product quality, difficult to guarantee processing quality, short shelf life, etc., to increase microwave sterilization or high temperature sterilization process, improve work efficiency, improve safety effect

Inactive Publication Date: 2005-12-21
扬州馋神食品有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

There is no standard and lack of scientific processing technology in wind goose processing, the processing quality is difficult to guarantee, the production season is strong, and the shelf life is short. When eating, the raw goose is steamed first, and then eaten
The traditional wind goose production process has the following shortcomings. The product is sold in the form of raw products, which is inconvenient to eat, takes a long time to marinate, low efficiency, high production cost, unstable product quality, and the product can only be used in spring and winter. Quarterly production, unable to meet market demand

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0006] In the present invention, the goose screened out is slaughtered, depilated, eviscerated, and rinsed to obtain a light goose. If it is a frozen goose, it must be thawed with running water and injected with a pre-prepared brine containing 15% of salt and 100mmp of nitrous. The number of injections and doses can be increased or decreased depending on the size, size, fat, or thinness of the goose. Each goose should be injected with 1-18 injections, and the dose for each injection is 5ml. The following goslings were injected with 3 injections, with a dose of 10ml. The light goose after injection is placed in the brine that temperature is 10-20 ℃ and contains 14% of salt to pickle, and the pickling time is 18-36 hours according to the age of the goose. The pickled goose is placed in an air-drying workshop with a temperature of <18°C and a relative humidity of <75% for 3-5 days to make the surface of the goose skin slightly oily. Put the air-dried goose in a pool with a tempe...

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PUM

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Abstract

The present invention discloses a production process of Feng goose. Said production process includes the following steps: killing live goose, feather dressing, evisceration, rinsing, injection, pickling, drying by airing, pulling feather by tweezers, hanging the pickled and dried goose from rack, cooking, taking the cooked goose from rack, bagging, vacuum packaging, microwave sterilization or high temperature sterilization, cooling, external packaging, sealing, weighing, printing production date and storing in cold storage below-10dec.C.

Description

technical field [0001] The invention relates to a processing technology of wind goose and belongs to the technical field of poultry product processing. Background technique [0002] Wind goose is a traditional flavor food in my country. It has a production history of nearly 100 years. It has the characteristics of freshness, fragrance, crispness and tenderness, and is very popular among consumers. Existing wind goose processing is produced in a manual workshop. The method is to slaughter live geese, depilate, eviscerate, rinse, and drain, then place them in special brine to pickle, and then air-dry. There is no standard and lack of scientific processing technology in wind goose processing, the processing quality is difficult to guarantee, the production season is strong, and the shelf life is short. When eating, the raw goose is first steamed and then eaten. The traditional wind goose production process has the following shortcomings. The product is sold in the form of raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
Inventor 张明海
Owner 扬州馋神食品有限公司
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