Processing method of fruit-flavor dried goose slices

Abstract

The invention relates to a processing method of fruit-flavor dried goose slices. The processing method comprises the following steps of: (1) finishing; (2) freezing; (3) slicing; (4) preparing a pickling liquid; (5) vacuum tumbling; (6) tedding; (7) roasting; (8) curing by adopting a juice; (9) baking obtained slices; and (10) packaging. According to the invention, during preparation of the pickling liquid, composite phosphate and papain are added as a composite tenderness agent, the effect is obviously superior to the effect obtained after one tenderness agent is abundantly and independently used; the added Arabic gum can form a gel system with goose egg white, so that taste molecules and smell molecules in the dried goose slices can be reserved to the maximum, and the dried goose slices have good flavor; the vacuum tumbling is adopted, therefore, compared with the prior art, the processing method has the advantages that the curing time is reduced, the technological period is shortened, the pickling liquid is absorbed to the maximum, the dried goose slices are uniformly pickled, the water binding capacity and tenderness are improved, and the mouthfeel is smooth; after being cured by adopting juice, the dried goose slices are increased in content of vitamin, and improved in nutritive values, and different juices can attach different flavors.

Description

technical field

[0001] The invention relates to a processing method of fruity goose jerky. Background technique

[0002] The protein in goose meat is as high as 22.3%, which is the higher content in livestock and poultry meat. Goose protein contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. It is a high-quality full-valent protein. The fat content in goose meat is low, only a little higher than that of chicken, and much lower than that of other meats. Because most of its main fatty acids are unsaturated fatty acids needed by the human body, goose meat has a low melting point and soft texture, which is easy to be eaten. It is digested by the human body and has low cholesterol content. It is not only suitable for consumption by healthy people, but also suitable for patients with high blood pressure and heart disease. It can also alleviate diseases such as atheroscle...

Examples

Embodiment 1

[0022] The invention discloses a method for preparing fruity goose meat. The whole goose that has been slaughtered is washed and peeled, and 100 kg of fresh goose breast meat is taken, and stored in a refrigerator at 0-4° C. for precooling for 2 hours; Wrap the pre-cooled goose breast with a wet clean thin cloth, and freeze it at -30°C for 30 minutes; soak the frozen meat slices in water, remove the thin cloth immediately, and place it in a slicer Cut into thin slices of about 2mm; take 2500g of salt, 1000g of sugar, 10g of monosodium glutamate, 1000g of rice wine, 500g of ginger juice, 5000g of drinking water, 300g of sodium pyrophosphate, 200g of sodium tripolyphosphate, 1000g of papain, 50g of gum arabic, and chili powder 200g, 200g of pepper powder, 400g of pepper powder to prepare the pickling solution, stir well to make it fully dispersed and dissolved; pour the goose slices and the prepared pickling solution into the tumbler for pre-mixing for 1-2 minutes, seal and roll ...

Embodiment 2

[0024] A preparation method of fruity goose jerky is basically the same as Example 1, except that the consumption of papain is 600g, the consumption of gum arabic is 80g, and each of sodium pyrophosphate and sodium tripolyphosphate is 250g.

Embodiment 3

[0026] A preparation method of fruity goose jerky is basically the same as in Example 1, except that the concentrated mango juice with a concentration of 55% by weight is changed to tomato juice with a concentration of 70% by weight. Bake in a steam oven for 2 hours.

technical field

[0001] The invention relates to a processing method of fruity goose jerky. Background technique

[0002] The protein in goose meat is as high as 22.3%, which is the higher content in livestock and poultry meat. Goose protein contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. It is a high-quality full-valent protein. The fat content in goose meat is low, only a little higher than that of chicken, and much lower than that of other meats. Because most of its main fatty acids are unsaturated fatty acids needed by the human body, goose meat has a low melting point and soft texture, which is easy to be eaten. It is digested by the human body and has low cholesterol content. It is not only suitable for consumption by healthy people, but also suitable for patients with high blood pressure and heart disease. It can also alleviate diseases such as atheroscle...

Examples

Embodiment 1

[0022] The invention discloses a method for preparing fruity goose meat. The whole goose that has been slaughtered is washed and peeled, and 100 kg of fresh goose breast meat is taken, and stored in a refrigerator at 0-4° C. for precooling for 2 hours; Wrap the pre-cooled goose breast with a wet clean thin cloth, and freeze it at -30°C for 30 minutes; soak the frozen meat slices in water, remove the thin cloth immediately, and place it in a slicer Cut into thin slices of about 2mm; take 2500g of salt, 1000g of sugar, 10g of monosodium glutamate, 1000g of rice wine, 500g of ginger juice, 5000g of drinking water, 300g of sodium pyrophosphate, 200g of sodium tripolyphosphate, 1000g of papain, 50g of gum arabic, and chili powder 200g, 200g of pepper powder, 400g of pepper powder to prepare the pickling solution, stir well to make it fully dispersed and dissolved; pour the goose slices and the prepared pickling solution into the tumbler for pre-mixing for 1-2 minutes, seal and roll ...

Embodiment 2

[0024] A preparation method of fruity goose jerky is basically the same as Example 1, except that the consumption of papain is 600g, the consumption of gum arabic is 80g, and each of sodium pyrophosphate and sodium tripolyphosphate is 250g.

Embodiment 3

[0026] A preparation method of fruity goose jerky is basically the same as in Example 1, except that the concentrated mango juice with a concentration of 55% by weight is changed to tomato juice with a concentration of 70% by weight. Bake in a steam oven for 2 hours.