Preparation method of salted goose

Abstract

The invention relates to the technical field of food, in particular to a preparation method of salted geese, which comprises the following steps: a) pretreating goose carcasses, including cleaning, acid discharge and surface treatment; b) preparing a basic soup base, wherein the preparation of the basic soup base comprises the steps of adding spices in stages and adjusting the taste of the soup base; c) putting the pretreated goose carcasses into the basic soup base, and performing temperature gradient controlled cooking; d) performing flavor shaping and post-treatment on the cooked goose carcass; and e) cooling, packaging and storing the salted goose subjected to post-treatment, and through three means of gauze wrapping, staged adding and temperature gradient control, slow release and continuous release of spices are realized, the fragrance score is improved by 35-42%, and the total amount of volatile flavor substances is increased by 50-128%. Especially, the total amount of volatile flavor substances of the salted geese subjected to ultrasonic-assisted extraction in the embodiment 5 is as high as 730 mg / kg.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a preparation method of salted goose. Background Art

[0002] Salted goose is a traditional meat product with a long history. It is very popular in southern China, especially in Guangdong and Fujian, and is one of the important local specialties. Traditional salted goose is deeply loved by consumers for its unique salty and fresh flavor and tender and juicy meat. It is not only a daily family food, but also an important dish in banquets.

[0003] The production process of traditional salted goose mainly includes the steps of goose carcass processing, spice cooking, soaking and maturation. The common traditional process is usually to clean the whole goose, rub the surface with salt, and then put it into water with various spices and cook it. Although this traditional process is simple and easy to implement, it has many technical defects: first, all the spices are added at one time, the aroma layers are not clear, and the aroma of some spices will evaporate or deteriorate quickly during long-term cooking; second, the cooking process usually adopts constant temperature cooking, so that the degree of cooking of different parts of goose meat is different, resulting in some parts being overcooked and dry, and some parts not fully cooked; third, the traditional process is not enough to tenderize the meat, especially for old geese, the meat is often rough and hard; finally, the penetration of flavor substances is insufficient, and they can only stay on the surface, and the internal flavor is insufficient.

[0004] In recent years, as consumers have higher requirements for food quality, some improved salted goose preparation methods have appeared on the market. However, these improved processes still have certain limitations: on the one hand, although the brine injection technology improves the flavor, it may damage the meat structure; on the other hand, the vacuum rolling technology has high requirements for equipment and is not suitable for small-scale production; in addition, adding too much flavor enhancer may change the traditional flavor characteristics and even bring food safety risks.

[0005] At present, consumers' demands for salted goose are becoming increasingly diversified. They pursue traditional flavors and expect a more tender and juicy taste. At the same time, their attention to health and food safety is also increasing. However, it is difficult for existing technologies to meet these demands at the same time. In particular, there are still great technical challenges in maintaining the traditional flavor while improving the tenderness of the meat, enhancing the flavor layering, extending the shelf life and reducing the sodium content.

[0006] Therefore, there is an urgent need to develop an innovative process that can not only maintain the unique flavor of traditional salted goose, but also significantly improve product quality and health attributes to meet the diverse needs of modern consumers. Summary of the invention

[0007] The invention proposes an innovative method for preparing salted goose to solve the deficiencies of the prior art.

[0008] The object of the present invention is to provide a method for preparing salted goose, comprising the following steps: a) pre-treating the goose carcass, the pre-treatment comprising: cleaning, acid removal and surface treatment; b) preparing a basic soup base, the preparing the basic soup base comprising: adding spices in stages and adjusting the taste of the soup base; c) placing the pretreated goose carcass into the basic soup base and cooking it under temperature gradient control; d) flavor setting and post-processing of the cooked goose carcasses; e) Cooling, packaging and storing the post-processed salted goose.

[0009] Specifically, the pretreatment comprises the following steps: a1) Use white-feathered geese that are within 2-4 hours of being slaughtered, weighing 3-5 kg ​​each; a2) subjecting the goose carcass to ultrasonic cleaning at a frequency of 35-40 kHz for 2-4 minutes; a3) Place the cleaned goose carcass in a 1-3℃ environment to remove acid for 6-12 hours; a4) Use a 28-32G injection needle to evenly inject 0.2% papain solution into the breast and leg of the goose. The injection volume is 2-5% of the weight of the goose. a5) Wipe the surface of the goose with 4-6% salt solution and let it sit for 15-30 minutes.

[0010] Specifically, the preparation of the basic soup base comprises the following steps: b1) preparing spices, the spices comprising: 5-12 parts by weight of star anise, 8-15 parts by weight of angelica dahurica, 2-5 parts by weight of bay leaves, 4-10 parts by weight of amomum villosum, 0.05-0.2 parts by weight of cloves, 0.2-0.8 parts by weight of tsaoko, 6-14 parts by weight of fennel, 1.5-4 parts by weight of prickly ash, 0.4-1.0 parts by weight of bitter lentils and 0.3-0.8 parts by weight of cinnamon; b2) Wrap fennel and Sichuan peppercorns in a 40-mesh gauze bag, pat and crush Amomum villosum and Tsaoko, slice or crush Angelica dahurica into 2-4 mm particles, and crush the bitter lentils; b3) In the first stage, add star anise, bay leaves, amomum villosum, 5-10 parts by weight of ginger slices and 1-3 parts by weight of shallots into a stainless steel pot, add purified water (the amount of water is 5-6 times the weight of the goose), boil over high heat, then turn to medium-low heat and cook for 30-45 minutes; b4) In the second stage, add angelica root, tsaoko, cloves, wrapped fennel and Sichuan peppercorns and continue cooking for 15-20 minutes; b5) In the third stage, bitter lentils and 2-5 parts by weight of cooking wine are added, and cooking is continued for 10-15 minutes, and some cinnamon is reserved for subsequent addition; b6) Filter the soup base with a 40-60 mesh filter to remove large particles of impurities; b7) adding 1-3 parts by weight of white sugar and 3-6 parts by weight of edible salt to the filtered soup base; b8) adding 0.2-0.5 parts by weight of a sodium alginate-pectin composite thickening system to the soup base, wherein the ratio of sodium alginate to pectin is 3:2; b9) adding 0.1-0.3 parts by weight of trisodium citrate to adjust the pH value to 6.5-6.8.

[0011] Specifically, the temperature gradient controlled cooking comprises the following steps: c1) putting the pre-processed goose carcass into the prepared soup base; c2) Rapidly increase the temperature to 95-98℃ over high heat and maintain for 10-15 minutes; c3) Turn to low heat, control the temperature at 85-90℃, and simmer for 90-120 minutes; c4) Turn the goose over every 30 minutes; c5) In the middle of the cooking process, after 45-60 minutes of cooking, add the remaining cinnamon and 0.5-2 parts by weight of maltodextrin.

[0012] Specifically, the temperature gradient controlled cooking further comprises: c6) After cooking for 60-90 minutes, use 25-28 kHz low frequency ultrasonic treatment for 5-8 minutes.

[0013] Specifically, the flavor setting and post-processing comprises the following steps: d1) After turning off the heat, leave the goose carcass in the soup to soak for 1-2 hours; d2) during the soaking process, adding 0.3-0.8 parts by weight of enzymatic hydrolyzed goose meat extract and 0.01-0.05 parts by weight of curcumin to the soup; d3) Take out the goose carcass and cool it naturally to below 60℃; d4) spraying the spice compound extract on the surface of the goose; d5) Place the goose carcass in a 4-8℃ refrigerator and cool it down to a core temperature below 4℃; d6) Spray a 0.1% solution containing 0.05-0.2 parts by weight of transglutaminase on the surface of the cooled goose.

[0014] Specifically, the preparation method of the enzymatic hydrolysis goose meat extract comprises the following steps: a) Wash the goose skeleton, crush it into 1-3 cm particles, and sterilize it by high pressure at 121℃ for 15-20 minutes; b) mixing the pretreated goose skeleton with purified water at 50-60°C in a ratio of 1:3, adding 0.5-1.0 parts by weight of the protease complex, controlling the pH value to 6.8-7.2, and performing enzymolysis at 53-58°C for 4-6 hours, stirring every 30 minutes; c) Heat the enzymatic solution to 95-98°C and keep it for 10-15 minutes; d) filtering the enzymatic hydrolysate through a 100-mesh sieve; e) Concentrate the filtrate to 1 / 5-1 / 4 of the original volume at 60-70°C and reduced pressure of -0.05 to -0.08 MPa; f) adding 10-15 parts by weight of goose fat, 2-5 parts by weight of yeast extract and 1-2 parts by weight of edible salt to the concentrate, and stirring at 65-70° C.; g) Drying the stirred mixed solution, wherein the drying treatment is selected from spray drying or freeze drying; wherein the inlet temperature of the spray drying is 180-200°C, and the outlet temperature is 75-85°C; the pre-freezing temperature of the freeze drying is -40°C, the main drying temperature is -10 to -5°C, the drying pressure is 10-20Pa, and the drying time is 18-24 hours.

[0015] Specifically, the preparation method of the spice composite extract comprises the following steps: a) 10 parts by weight of star anise, 12 parts by weight of angelica dahurica, 8 parts by weight of amomum villosum, 3 parts by weight of prickly ash and 8 parts by weight of cumin were crushed into 40-60 mesh and mixed uniformly; b) Place the mixed spices into a percolation column and soak them in a solution prepared by mixing edible alcohol and purified water in a ratio of 7:3 at a solid-liquid ratio of 1:5 for 12-24 hours; c) performing percolation extraction at a flow rate of 1-2 ml / min and collecting the effluent; d) recovering 80-90% of the alcohol from the extract at 45-55°C and reduced pressure of -0.05 to -0.07 MPa; e) adding 5-8 parts by weight of glycerol to the concentrate and stirring evenly; f) Filter through a 0.45 micron membrane and store in a brown glass bottle filled with nitrogen.

[0016] Specifically, the cooling, packaging and storage include the following steps: e1) using vacuum packaging or modified atmosphere packaging, wherein the gas composition of the modified atmosphere packaging is 70% N2+30% CO2; e2) Store the packaged salted goose in an environment of 0-4℃; e3) Refrigerate the salted goose for 24-48 hours before eating, cut into pieces with a thickness of 0.4-0.6 cm and cut perpendicular to the muscle texture.

[0017] A salted goose prepared according to the preparation method has the following indicators: the skin is uniformly amber to golden yellow, the salinity is 2.0-2.5%, the water content is 65-70%, and the pH value is 6.2-6.5.

[0018] The salted goose preparation method provided by the present invention has the following significant beneficial effects compared with the prior art by innovatively combining a variety of modern food processing technologies with traditional processes: 1. Innovative effect of multi-level flavor release control system: Through the triple means of gauze wrapping, staged addition and temperature gradient control, the slow release and continuous release of flavors are achieved. Compared with the traditional one-time method of adding flavors, the aroma score of the present invention is improved by 35-42%, and the total amount of volatile flavor substances is increased by 50-128%. In particular, the total amount of volatile flavor substances in the salted goose extracted by ultrasound in Example 5 is as high as 730 mg / kg, which is 2.28 times that of the traditional process, making the product have richer aroma levels and more lasting flavor.

[0019] 2. Synergistic effect of dual system of enzymatic tenderization and flavor enhancement: The present invention innovatively combines the advantages of papain and transglutaminase. The former selectively degrades connective tissue to increase tenderness, while the latter forms a protein cross-linking network to lock in moisture and flavor. Experimental data show that the tenderness value of salted goose prepared by the present invention is 36.9-48.3% lower than that of traditional processes, and the taste score is increased by 38.7-51.6%. Even products made from old geese can reach the level of traditional products made from young geese in terms of meat tenderness.

[0020] 3. Synergistic effect of temperature gradient control and texture adjustment system: The present invention innovatively changes the traditional constant temperature cooking to temperature gradient control, with high temperature at the initial stage to seal the surface, medium and low temperature to tenderize the meat for a long time, and residual temperature immersion to strengthen penetration. Compared with the single temperature constant temperature cooking method, the water retention capacity of the present invention is increased by 3.4-8.9%, and the juiciness of the product is significantly enhanced. In particular, the shear force value of the goose breast in Example 2 is reduced by 34.6% compared with that in Comparative Example 2, indicating that the meat is softer, tenderer and more uniform.

[0021] 4. The breakthrough effect of sound wave assisted penetration and cold chain fresh-keeping technology: The present invention applies ultrasonic technology to salted goose processing for the first time, using the microbubble collapse effect to promote the migration of flavor substances into the deep layer of the meat. The multiple short-term ultrasonic treatments in Example 5 increased the penetration depth of flavor substances in goose meat by 153% compared with the traditional process, reaching the inside of the muscle tissue. The difference in the concentration of flavor substances between the center and the surface of the meat was reduced to 32%, while the difference in the traditional process was as high as 78%, indicating that the flavor distribution was more uniform.

[0022] 5. Innovative effect of healthy formula: The low-salt healthy salted goose provided in Example 4 partially replaces sodium chloride with potassium chloride and increases the amount of specific spices, while maintaining a good taste, the sodium content of the product is reduced by 46.4%. Sensory evaluation shows that its saltiness perception is only 10.2% lower than that of traditional products, indicating that the problem of flavor loss caused by salt reduction has been effectively solved. This provides a healthier food choice for patients with chronic diseases such as hypertension.

[0023] 6. Significant extension of product shelf life: The present invention uses a combination of transglutaminase treatment, modified atmosphere packaging and cold chain storage to extend the product shelf life from 3-5 days in traditional processes to 12-15 days, an increase of 2-3 times. Microbiological testing shows that after 12 days of storage at 4°C, the total colony count of the product of the present invention is still less than 10³CFU / g, while the traditional product has exceeded 10 under the same conditions. 5 CFU / g, indicating that the product safety and stability are significantly improved.

[0024] 7. Improvement of process feasibility and economic benefits: Although the present invention introduces a variety of modern food processing technologies, the process design fully considers the feasibility of actual production. The equipment and raw materials used are all conventional food industry products, the processing flow is clear, and it is easy to operate and control. Cost analysis shows that although the direct material cost is 15-20% higher than the traditional process, the product added value is increased by 35-50%, and due to the extended shelf life, the loss in the sales link is greatly reduced, and the overall economic benefits are significantly improved.

[0025] In summary, the present invention innovatively integrates a variety of modern food technologies and traditional processes, while maintaining the characteristics of traditional salted goose, comprehensively improves the product's sensory quality, texture characteristics, health attributes and shelf life, solves a variety of technical problems in traditional processes, and meets the diversified demands of modern consumers for high-quality, healthy and safe food. It has significant technological innovation value and market application prospects. DETAILED DESCRIPTION Example 1: Preparation method of basic formula salted goose

[0026] The present embodiment provides a method for preparing salted goose with multi-level aroma release characteristics, which realizes the innovative upgrading of traditional processes by precisely controlling the timing of adding spices and the temperature gradient and combining modern food engineering technology.

[0027] In this embodiment, the preparation method of the salted goose comprises the following steps: First, the goose carcass is pretreated. White-feathered geese within 2 hours after slaughter are selected, with a weight of 3 kg / goose. The goose carcass is cleaned in an ultrasonic wave with a frequency of 35 kHz for 2 minutes to effectively remove surface residues and some microorganisms. Preferably, ultrasonic cleaning can not only remove surface impurities, but also preliminarily relax the surface tissue of the muscle, laying the foundation for subsequent treatment. After cleaning, the goose carcass is placed in a 1°C environment for 6 hours to remove acid, promote the degradation of muscle ATP, and increase the tenderness of the meat. During the acid removal process, the endogenous protease in the muscle is activated, selectively degrading myofibrillar protein and improving the tenderness of the meat. Then, a 28G injection needle is used to evenly inject a 0.2% concentration of papain solution into the breast and leg parts of the goose, and the injection amount is 2% of the weight of the goose. Papain can selectively degrade the connective tissue in the muscle, but retain the myofibrillar structure, thereby achieving an ideal meat state of tenderization but not looseness. Finally, wipe the surface of the goose with a 4% salt solution and let it stand for 15 minutes to initially dehydrate and form a protective layer.

[0028] Next, prepare the basic soup base. Prepare the following spices: 5 parts by weight of star anise (produced in Yulin, Guangxi, with a particle size of 1 cm), 8 parts by weight of angelica dahurica (produced in Anji, Zhejiang, first-grade), 2 parts by weight of bay leaves (produced in Huizhou, Guangdong, with a dryness of 92%), 4 parts by weight of Amomum villosum (produced in Wuzhou, Guangxi, with a medicinal and edible grade), 0.05 parts by weight of cloves (produced in Indonesia, with an oil content of 14%), 0.2 parts by weight of Amomum villosum (4 pieces, produced in Xishuangbanna, Yunnan, and smashed for use), 6 parts by weight of cumin (produced in Nanyang, Henan, crushed to 80 mesh), 1.5 parts by weight of Sichuan peppercorns (produced in Hanyuan, Sichuan, a red pepper variety), 0.4 parts by weight of bitter lentils (produced in Wuzhou, Guangxi, with a particle integrity of 90%), and 0.3 parts by weight of cinnamon (produced in Guilin, Guangxi, with a thickness of 0.2 cm). Wrap fennel and Sichuan pepper in 40-mesh gauze bags to control the rate of flavor release. Crush Amomum villosum and Amomum tsaoko to facilitate aroma release. Slice Angelica dahurica into 2 mm particles to increase the surface area and improve extraction efficiency. Crush the bitter lentil to facilitate the release of effective ingredients.

[0029] Subsequently, spices are added in stages. The first stage (basic aroma construction): star anise, bay leaves, amomum villosum, 5 parts by weight of ginger slices (produced in Jinan, Shandong, 1 year old) and 1 part by weight of shallots (produced in Shouguang, Shandong, green onion variety) are placed in a stainless steel pot, and purified water is added, the amount of water is 5 times the weight of the goose, boil over high heat and then turn to medium-low heat for 30 minutes. The spices added in the first stage mainly provide basic aroma, mainly the sweet aroma of star anise and the special aroma of amomum villosum, while ginger and shallots mainly play the role of removing fishy smell and enhancing freshness. The second stage (complex aroma enhancement): add angelica, grass fruit, cloves, wrapped fennel and pepper, and continue to cook for 15 minutes. The spices added in the second stage can further enhance the layering and complexity of the aroma on the basis of the aroma in the first stage, especially the addition of angelica, which provides a unique flavor characteristic for salted goose. The third stage (flavor setting): add bitter lentils and 2 parts by weight of cooking wine (rice wine, 15% alcohol content), continue cooking for 10 minutes, and keep 0.1 parts by weight of cinnamon for later addition. The addition of bitter lentils and cooking wine helps eliminate some of the unpleasant taste and further purifies the aroma.

[0030] Next, adjust the soup base. Filter the soup base with a 40-mesh filter to remove large particles of impurities. Add 1 part by weight of white sugar (Taigu, sucrose purity 99.8%) and 3 parts by weight of edible salt (medium salt, sodium content 99%) to the filtered soup base. The addition of sugar not only increases the sweetness, but also balances the saltiness and enhances the flavor of spices. Add 0.2 parts by weight of sodium alginate-pectin composite thickening system (Hutchison, 3:2 ratio) to the soup base and stir slowly until dissolved. The addition of the thickening system increases the viscosity of the soup, enhances the adhesion to the surface of the goose meat, and is conducive to the transmission and retention of flavor substances. Finally, add 0.1 parts by weight of trisodium citrate (Flavor Good, purity 99%) to adjust the pH value to 6.5. At this pH value, the water retention of meat protein is optimal, and it is also conducive to the stability of flavor substances.

[0031] Then, the temperature gradient is controlled and cooked. The pretreated goose carcass is placed in the prepared soup base. First, the temperature is quickly raised to 95°C over high heat and maintained for 10 minutes to quickly denature the protein on the surface of the goose meat and form a protective layer to prevent the loss of umami substances. High temperature and short-term treatment can also effectively inactivate surface microorganisms and improve product safety. Then turn to low heat, control the temperature at 85°C, and simmer for 90 minutes. Slow cooking over low heat is the key to ensuring the tenderness of the meat. Too high a temperature will cause excessive coagulation of protein and hardening of the meat; while the appropriate temperature can gradually convert collagen into gelatin, making the meat soft and tender. During this period, turn the goose body over every 30 minutes to ensure uniform heating and avoid partial overcooking or undercooking. After cooking for 45 minutes, add the remaining 0.2 parts by weight of cinnamon and 0.5 parts by weight of maltodextrin (Angel, DE value 10). Maltodextrin can not only provide a certain sweetness, but more importantly, it can serve as a carrier to improve the persistence of aroma release and form a synergistic effect with the sweet aroma of cinnamon.

[0032] Subsequently, flavor setting and post-processing are carried out. After turning off the fire, the goose carcass is left in the soup to soak for 1 hour, and the residual temperature is used to promote flavor penetration. During the soaking process, 0.3 parts by weight of enzymatic goose meat extract and 0.01 parts by weight of curcumin (Chenxin Biology) are added to the soup. Enzymatic goose meat extract is rich in flavor nucleotides and free amino acids, which can form Maillard reaction products with spice molecules to enhance the complexity of flavor; curcumin can provide a stable golden color and enhance the visual appeal of the product. Take out the goose carcass and cool it naturally to below 60°C for about 30 minutes. Spray the spice compound extract on the surface of the goose to further enhance the surface flavor. Put the goose carcass in a 4°C refrigerator and cool it to a core temperature below 4°C for about 4 hours. Spray a 0.1% concentration of 0.05 parts by weight of glutamine transaminase (Novozymes, activity 100U / g) solution on the surface of the cooled goose. Transglutaminase can catalyze the formation of cross-links between protein molecules, construct a network structure to lock in moisture and flavor, and delay the loss of flavor.

[0033] Finally, cool, package and store. Use vacuum packaging to package the processed salted goose, store the packaged salted goose in a 0℃ environment, and the shelf life can reach 12 days. Refrigerate the salted goose for 24 hours before eating, cut into pieces with a thickness of 0.4 cm and cut perpendicular to the muscle texture. Cutting perpendicular to the muscle texture can break the muscle fibers, reduce chewing resistance and improve the taste.

[0034] The preparation method of the enzymatic hydrolysis goose meat extract comprises the following steps: first, the goose skeleton is washed, crushed into 1 cm particles, and sterilized at 121°C for 15 minutes. High temperature sterilization can not only kill microorganisms, but also partially destroy the protein structure, which is conducive to subsequent enzymatic hydrolysis. Secondly, the pretreated goose skeleton is mixed with 50°C pure water in a ratio of 1:3, 0.5 parts by weight of protease complex (Novozymes) is added, the pH value is controlled to 6.8, and the temperature is 53°C for enzymatic hydrolysis for 4 hours, and stirring is performed every 30 minutes during the period. This temperature and pH value are the optimal conditions for protease activity and are conducive to efficient enzymatic hydrolysis. Then, the enzymatic hydrolyzate is heated to 95°C for 10 minutes to inactivate the enzyme activity and prevent excessive hydrolysis. Then, the enzymatic hydrolyzate is filtered through a 100-mesh screen to remove insoluble solids. Subsequently, the filtrate is concentrated to 1 / 5 of the original volume at 60°C under reduced pressure of -0.05MPa. Concentration under low temperature and reduced pressure conditions can maximize the retention of flavor substances and reduce heat loss. 10 parts by weight of goose fat, 2 parts by weight of yeast extract (Angel) and 1 part by weight of edible salt were added to the concentrate and stirred at 65°C. The addition of goose fat increases the fullness of the flavor, and the yeast extract provides additional flavoring substances such as sodium glutamate. Finally, the stirred mixture was spray dried with an inlet temperature of 180°C and an outlet temperature of 75°C. High inlet temperature and appropriate outlet temperature ensure the drying efficiency and flavor retention of the product.

[0035] The preparation method of the spice composite extract comprises the following steps: first, 10 parts by weight of star anise, 12 parts by weight of angelica dahurica, 8 parts by weight of amomum villosum, 3 parts by weight of prickly ash and 8 parts by weight of fennel are crushed to 40 meshes and mixed evenly. Secondly, the mixed spice is loaded into a percolation column and soaked for 12 hours with a solution prepared by edible alcohol and purified water in a ratio of 7:3 at a solid-liquid ratio of 1:5. The solvent in this ratio can effectively extract polar and non-polar flavor substances in the spice. Then, percolation extraction is performed at a flow rate of 1 ml / min, and the effluent is collected. Low flow rate is conducive to the full extraction of flavor substances. Then, 80% of the alcohol is recovered from the extract at 45°C and reduced pressure -0.05MPa. Low temperature and reduced pressure evaporation can maximize the retention of volatile aroma components. 5 parts by weight of glycerol are added to the concentrate and stirred evenly. Glycerol is not only a good moisturizer, but also a fixative for spices to extend the persistence of aroma. Finally, it is filtered through a 0.45 micron membrane and stored in a brown glass bottle filled with nitrogen. Storing in nitrogen can prevent oxidation and prolong product stability, while the brown glass bottle can block light and prevent photosensitivity reactions. Example 2: Preparation method of enhanced salted goose

[0036] This embodiment provides a method for preparing salted goose with enhanced tenderizing effect, which achieves the product characteristics of softer and more tender meat by increasing the enzyme treatment intensity and optimizing temperature control.

[0037] In this embodiment, the preparation method of the salted goose comprises the following steps: First, pre-treat the goose carcass. Select white-feathered geese within 4 hours after slaughter, weighing 5 kg / goose. Wash the goose carcass in 40 kHz ultrasonic waves for 4 minutes. The mechanical action of ultrasonic waves can deeply clean the surface of the goose carcass, and at the same time form a microscopic effect on the surface muscle tissue, which is conducive to the subsequent tenderization treatment. After cleaning, the goose carcass is placed in a 3°C environment for 12 hours to remove acid. Prolonging the acid removal time can make endogenous proteases play a more full role, and the complete degradation of ATP is also conducive to relieving muscle stiffness and improving the tenderness of the final product. Then, use a 32G injection needle to evenly inject 0.2% papain solution into the goose breast and leg meat, and the injection volume is 5% of the goose weight. Fine needles and larger injection volumes can ensure that the enzyme solution is more evenly distributed in the muscle tissue, and the tenderization effect is more significant. Finally, wipe the surface of the goose with 6% salt solution and let it stand for 30 minutes. Higher concentrations of salt solution and longer standing time can enhance the osmotic dehydration effect and form a more solid surface protective layer.

[0038] Secondly, prepare the basic soup base. Prepare the following spices: 12 parts by weight of star anise, 15 parts by weight of angelica, 5 parts by weight of bay leaves, 10 parts by weight of amomum, 0.2 parts by weight of cloves, 0.8 parts by weight of grass fruit (8 pieces, slapped and used), 14 parts by weight of fennel, 4 parts by weight of pepper, 1.0 parts by weight of bitter lentils and 0.8 parts by weight of cinnamon. In this embodiment, the amount of spices is generally increased, especially the amount of angelica and fennel, both of which have special aroma characteristics and can form more distinct flavor characteristics. Wrap fennel and pepper with a 40-mesh gauze bag; pat and crush amomum and grass fruit; slice angelica into 4 mm particles; and crush bitter lentils. Compared with Example 1, the particle size of the angelica slices in this embodiment is increased, which can delay the release of flavor and make the aroma more persistent during long cooking.

[0039] Subsequently, spices are added in stages. Stage 1: Put star anise, bay leaves, amomum villosum, 10 parts by weight of ginger slices and 3 parts by weight of shallots into a stainless steel pot, add purified water, the amount of water is 6 times the weight of the goose, boil over high heat and then turn to medium and low heat to cook for 45 minutes. Increasing the cooking time of basic spices can make the aroma more fully released and integrated. Stage 2: Add angelica, grass fruit, cloves, wrapped fennel and pepper, and continue to cook for 20 minutes. Extend the cooking time of the second stage to fully release the flavor of these complex spices. Stage 3: Add bitter lentils and 5 parts by weight of cooking wine, continue to cook for 15 minutes, and retain 0.4 parts by weight of cinnamon for subsequent addition. A higher amount of cooking wine not only enhances the deodorizing effect, but also dissolves more fat-soluble spice components through alcohol to enrich the flavor level.

[0040] Next, adjust the soup base. Filter the soup base with a 60-mesh filter to remove impurities. A finer filter helps to obtain a clearer soup base and improve the product texture. Add 3 parts by weight of white sugar and 6 parts by weight of edible salt to the filtered soup base. The higher amount of sugar and salt enhances the flavor intensity and storage stability. Add 0.5 parts by weight of sodium alginate-pectin composite thickening system to the soup base and stir slowly until dissolved. A higher concentration of thickening system makes the soup thicker and more encapsulated, which is conducive to the fixation and transmission of spice flavors. Finally, add 0.3 parts by weight of trisodium citrate to adjust the pH to 6.8. A higher pH value is beneficial to the water retention and tender taste of the meat.

[0041] Then, the temperature gradient is controlled for cooking. The pretreated goose carcass is placed in the prepared soup base. First, the temperature is quickly raised to 98°C over high heat and maintained for 15 minutes. High temperature and short-time treatment can quickly seal the surface and lock in the gravy. Then turn to low heat, control the temperature at 90°C, and simmer for 120 minutes. Higher cooking temperatures and extended cooking times are suitable for larger geese to ensure that the meat is cooked through. Turn the goose over every 30 minutes during this period. After cooking for 60 minutes, add the remaining 0.4 parts by weight of cinnamon and 2 parts by weight of maltodextrin. In addition, when cooking for 75 minutes, use 25 kHz low-frequency ultrasonic treatment for 5 minutes. Ultrasonic treatment can produce a microbubble collapse effect, promote the migration of flavor substances in the solution to the deep layers of the meat, and enhance the flavor effect.

[0042] Subsequently, flavor setting and post-processing are carried out. After turning off the fire, the goose carcass is left to soak in the soup for 2 hours. The extended soaking time can make the flavor penetrate more deeply. During the soaking process, 0.8 parts by weight of enzymatic goose meat extract and 0.05 parts by weight of curcumin are added to the soup. A higher concentration of enzymatic goose meat extract can provide a richer goose meat flavor, while curcumin provides a brighter golden color. Take out the goose carcass and cool it naturally to below 60°C. Spray the spice compound extract on the surface of the goose. Put the goose carcass in an 8°C refrigerator and cool it to a core temperature below 4°C for about 6 hours. Spray a 0.1% concentration of 0.2 parts by weight of glutamine transaminase solution on the surface of the cooled goose. A higher enzyme dosage can form a denser protein cross-linking network, which can more effectively lock in moisture and flavor substances.

[0043] Finally, it is cooled, packaged and stored. Use modified atmosphere packaging with a gas composition of 70% N2 + 30% CO2. Modified atmosphere packaging can effectively inhibit oxidation reactions and microbial growth, and extend the shelf life. The packaged salted goose is stored in a 0°C environment with a shelf life of up to 15 days. Refrigerate the salted goose for 48 hours before eating, cut it into pieces with a thickness of 0.6 cm and cut perpendicular to the muscle texture. Thicker slices give the product a better taste and flavor release characteristics.

[0044] The preparation method of the enzymatic hydrolysis goose meat extract comprises the following steps: first, wash the goose skeleton, crush it into 3 cm particles, and sterilize it at 121°C for 20 minutes. Secondly, mix the pretreated goose skeleton with 60°C pure water in a ratio of 1:3, add 1.0 weight part of protease complex, control the pH value to 7.2, and perform enzymolysis at 58°C for 6 hours, stirring every 30 minutes during the period. Higher pH value, temperature and enzyme dosage can accelerate the hydrolysis reaction, produce more small molecule peptides and free amino acids, and have a stronger flavor. Then, heat the enzymatic hydrolyzate to 98°C and keep it for 15 minutes. Then, filter the enzymatic hydrolyzate through a 100 mesh screen. Subsequently, the filtrate is concentrated to 1 / 4 of the original volume at 70°C under reduced pressure of -0.08MPa. Add 15 weight parts of goose oil, 5 weight parts of yeast extract and 2 weight parts of edible salt to the concentrate, and stir evenly at 70°C. Finally, the mixed solution is freeze-dried, with a pre-freezing temperature of -40°C, a main drying temperature of -5°C, a drying pressure of 20Pa, and a drying time of 24 hours. Freeze-drying can retain flavor substances to the maximum extent and avoid flavor loss caused by heat treatment.

[0045] The preparation method of the spice composite extract comprises the following steps: first, 10 parts by weight of star anise, 12 parts by weight of angelica dahurica, 8 parts by weight of amomum villosum, 3 parts by weight of prickly ash and 8 parts by weight of fennel are crushed to 60 meshes and mixed evenly. Finer crushing particle size can increase the surface area and improve the extraction efficiency. Secondly, the mixed spice is loaded into a percolation column and soaked for 24 hours with a solution prepared by edible alcohol and purified water in a ratio of 7:3 at a material-liquid ratio of 1:5. Prolonging the soaking time can make the effective ingredients in the spices dissolve more fully. Then, percolation extraction is performed at a flow rate of 2 ml / min, and the effluent is collected. A faster flow rate can reduce the volatilization loss during the extraction process. Then, the extract is subjected to 55°C and reduced pressure -0.07MPa to recover 90% of the alcohol. 8 parts by weight of glycerol are added to the concentrated solution and stirred evenly. A higher concentration of glycerol can provide better moisturizing effect and aroma fixing ability. Finally, it is filtered through a 0.45 micron membrane and stored in a brown glass bottle filled with nitrogen. Example 3: Preparation method of intermediate formula salted goose

[0046] This embodiment provides a method for preparing a balanced salted goose, wherein intermediate values ​​are selected for various parameters, taking both flavor and texture into consideration, and being suitable for large-scale production.

[0047] In this embodiment, the preparation method of the salted goose comprises the following steps: First, pre-treat the goose carcass. Select white-feathered geese within 3 hours after slaughter, weighing 4 kg / goose. Clean the goose carcass in an ultrasonic wave with a frequency of 38 kHz for 3 minutes. Ultrasonic cleaning with this frequency and time can ensure the cleaning effect without excessively affecting the meat quality. After cleaning, place the goose carcass in a 2°C environment to drain acid for 9 hours. This moderate drain acid time takes into account tenderness and flavor, ensuring sufficient tenderness while retaining more umami substances. Then, use a 30G injection needle to evenly inject a 0.2% concentration of papain solution into the goose breast and leg meat, with an injection volume of 3.5% of the goose weight. The moderate injection needle diameter and injection volume can ensure tenderness while avoiding excessive looseness of the meat. Finally, wipe the surface of the goose with a 5% salt solution and let it stand for 20 minutes.

[0048] Next, prepare the base soup. Prepare the following spices: 8.5 parts by weight of star anise, 12 parts by weight of angelica, 3.5 parts by weight of bay leaves, 7 parts by weight of amomum, 0.1 parts by weight of cloves, 0.5 parts by weight of tsaoko (6 pieces, smashed for use), 10 parts by weight of fennel, 2.5 parts by weight of Sichuan peppercorns, 0.7 parts by weight of bitter lentils, and 0.5 parts by weight of cinnamon. The amount of these spices should be in the middle, which can provide a balanced aroma with sufficient flavor intensity but not too strong. Wrap the fennel and Sichuan peppercorns in a 40-mesh gauze bag; pat the amomum and tsaoko to pieces; slice the angelica into 3 mm pieces; and crush the bitter lentils.

[0049] Subsequently, spices are added in stages. Stage 1: Star anise, bay leaves, amomum villosum, 7.5 parts by weight of ginger slices and 2 parts by weight of shallots are placed in a stainless steel pot, and purified water is added, the amount of water is 5.5 times the weight of the goose, boil over high heat and then turn to medium-low heat and cook for 38 minutes. Stage 2: Add angelica dahurica, tsaoko, cloves, wrapped fennel and pepper, and continue to cook for 18 minutes. Stage 3: Add bitter lentils and 3.5 parts by weight of cooking wine, and continue to cook for 12 minutes, retaining 0.2 parts by weight of cinnamon for subsequent addition.

[0050] Next, adjust the soup base. Filter the soup base with a 50-mesh filter to remove impurities. Add 2 parts by weight of white sugar and 4.5 parts by weight of edible salt to the filtered soup base. Add 0.35 parts by weight of sodium alginate-pectin composite thickening system to the soup base and stir slowly until dissolved. Finally, add 0.2 parts by weight of trisodium citrate to adjust the pH to 6.6. This pH value is the balance point between meat texture and flavor stability.

[0051] Then, the temperature gradient is controlled for cooking. The pretreated goose carcass is placed in the prepared soup base. First, quickly heat up to 96°C over high heat and maintain for 12 minutes. Then, switch to low heat, control the temperature at 88°C, and simmer for 105 minutes. The appropriate temperature and time can ensure that the meat is cooked through while retaining the juiciness of the meat to the maximum extent. Turn the goose over every 30 minutes. After cooking for 52 minutes, add the remaining 0.3 parts by weight of cinnamon and 1.25 parts by weight of maltodextrin.

[0052] In this embodiment, ultrasound-assisted penetration technology is also used. When cooking for 75 minutes, 26 kHz low-frequency ultrasound treatment is used for 7 minutes. This frequency and time of ultrasound treatment can significantly enhance the penetration depth of flavor substances without destroying the meat structure.

[0053] Subsequently, flavor setting and post-processing are carried out. After turning off the heat, the goose carcass is left to soak in the soup for 1.5 hours. During the soaking process, 0.5 parts by weight of enzymatic goose meat extract and 0.03 parts by weight of curcumin are added to the soup. This amount of enzymatic goose meat extract and curcumin can provide moderate flavor enhancement and color improvement effects. Take out the goose carcass and cool it naturally to below 60°C. Spray the spice compound extract on the surface of the goose. Place the goose carcass in a 6°C refrigerator and cool it to a core temperature below 4°C for about 5 hours. Spray a 0.1% concentration of 0.1 weight part of transglutaminase solution on the surface of the cooled goose.

[0054] Finally, it is cooled, packaged and stored. A combination of vacuum packaging and modified atmosphere packaging is used. The packaged salted goose is stored in an environment of 2°C and has a shelf life of up to 14 days. The salted goose is refrigerated for 36 hours before consumption and cut into pieces with a thickness of 0.5 cm and cut perpendicular to the muscle texture.

[0055] The preparation method of the enzymatic hydrolysis goose meat extract comprises the following steps: first, wash the goose skeleton, crush it into 2 cm particles, and sterilize it at 121°C for 18 minutes. Secondly, mix the pretreated goose skeleton with 55°C pure water in a ratio of 1:3, add 0.75 parts by weight of protease complex, control the pH value to 7.0, and perform enzymolysis at 55°C for 5 hours, stirring every 30 minutes during the period. This enzymolysis temperature and time is a balance between efficiency and quality, which can ensure sufficient hydrolysis and avoid excessive destruction of flavor substances. Then, heat the enzymolysis solution to 96°C and keep it for 12 minutes. Then, filter the enzymolysis solution through a 100-mesh screen. Subsequently, the filtrate is concentrated to 1 / 4.5 of the original volume at 65°C under reduced pressure of -0.065MPa. Add 12.5 parts by weight of goose oil, 3.5 parts by weight of yeast extract and 1.5 parts by weight of edible salt to the concentrate, and stir evenly at 67°C. Finally, the uniformly stirred mixed solution was spray dried with an inlet temperature of 190°C and an outlet temperature of 80°C.

[0056] The preparation method of the spice composite extract comprises the following steps: first, 10 parts by weight of star anise, 12 parts by weight of angelica dahurica, 8 parts by weight of amomum villosum, 3 parts by weight of prickly ash and 8 parts by weight of fennel are crushed to 50 mesh and mixed evenly. Secondly, the mixed spice is loaded into a percolation column and soaked for 18 hours with a solution prepared by edible alcohol and pure water in a ratio of 7:3 at a solid-liquid ratio of 1:5. Then, percolation extraction is performed at a flow rate of 1.5 ml / min, and the effluent is collected. Then, 85% of the alcohol is recovered from the extract at 50°C and reduced pressure of -0.06MPa. 6.5 parts by weight of glycerol are added to the concentrated solution and stirred evenly. Finally, it is filtered through a 0.45 micron membrane and stored in a brown glass bottle filled with nitrogen. Example 4: Preparation method of low-salt healthy salted goose

[0057] This embodiment provides a method for preparing salted goose with a low-salt formula, which reduces the sodium content while maintaining the traditional flavor and is more suitable for healthy dietary needs.

[0058] In this embodiment, the preparation method of the salted goose comprises the following steps: First, pre-treat the goose carcass. Select white-feathered geese within 3 hours after slaughter, weighing 4 kg per goose. Clean the goose carcass in an ultrasonic wave with a frequency of 37 kHz for 3 minutes. After cleaning, place the goose carcass in a 2°C environment to drain acid for 10 hours. Next, use a 30G injection needle to evenly inject a 0.2% concentration of papain solution into the goose breast and leg meat, and the injection volume is 4% of the goose weight. Finally, wipe the surface of the goose with a mixed solution of 4% potassium chloride and 1% sodium chloride and let it stand for 20 minutes. Potassium chloride partially replaces sodium chloride, which can provide salty taste without increasing sodium intake, which is beneficial to reduce the sodium content of the product.

[0059] Secondly, prepare the basic soup base. Prepare the following spices: 9 parts by weight of star anise, 13 parts by weight of angelica, 4 parts by weight of bay leaves, 8 parts by weight of amomum, 0.15 parts by weight of cloves, 0.5 parts by weight of grass fruit (6 pieces, smashed for use), 12 parts by weight of fennel, 3 parts by weight of pepper, 0.8 parts by weight of bitter lentils, and 0.6 parts by weight of cinnamon. The amount of angelica and fennel is increased, which helps to enhance the flavor perception under low-salt conditions. Wrap the fennel and pepper in a 40-mesh gauze bag; pat the amomum and grass fruit to pieces; slice the angelica into 3 mm particles; and crush the bitter lentils.

[0060] Subsequently, spices are added in stages. Stage 1: Put star anise, bay leaves, amomum villosum, 8 parts by weight of ginger slices and 2.5 parts by weight of shallots into a stainless steel pot, add purified water (the amount of water is 5.5 times the weight of the goose), boil over high heat and then simmer over medium-low heat for 40 minutes. The increase in the amount of ginger and shallots helps to enhance the umami taste and partially compensate for the flavor loss caused by low salt. Stage 2: Add angelica dahurica, tsaoko, cloves, wrapped fennel and Sichuan pepper, and continue to cook for 18 minutes. Stage 3: Add bitter lentils and 4 parts by weight of cooking wine, continue to cook for 13 minutes, and retain 0.3 parts by weight of cinnamon for subsequent addition.

[0061] Next, adjust the soup base. Filter the soup base with a 50-mesh filter to remove impurities. Add 2.5 parts by weight of white sugar, 2 parts by weight of edible salt and 1.5 parts by weight of potassium chloride to the filtered soup base. The addition of potassium chloride provides saltiness to the product while reducing the sodium content. Add 0.4 parts by weight of a sodium alginate-pectin composite thickening system to the soup base and stir slowly until dissolved. The addition of a thickening system can enhance the fullness of the taste and partially compensate for the taste changes caused by low salt. Add 0.25 parts by weight of trisodium citrate to adjust the pH to 6.7. In addition, 0.2 parts by weight of yeast extract is added, which is rich in flavoring substances such as monosodium glutamate that can enhance the umami taste and compensate for the flavor loss under low salt conditions.

[0062] Then, the temperature gradient is controlled for cooking. The pretreated goose carcass is placed in the prepared soup base. First, the temperature is quickly raised to 97°C over high heat and maintained for 13 minutes. Then, the heat is reduced to low heat, the temperature is controlled at 87°C, and simmered for 110 minutes. After cooking for 55 minutes, the remaining 0.3 parts by weight of cinnamon and 1.5 parts by weight of maltodextrin are added. After cooking for 70 minutes, 27 kHz low-frequency ultrasonic treatment is used for 6 minutes.

[0063] Subsequently, flavor setting and post-processing are carried out. After turning off the fire, the goose carcass is left to soak in the soup for 1.5 hours. During the soaking process, 0.6 parts by weight of enzymatic hydrolyzed goose meat extract and 0.03 parts by weight of curcumin are added to the soup, and 0.1 parts by weight of citric acid are added at the same time. Citric acid can provide sourness, enhance flavor perception, and partially compensate for the effects of salt reduction. Take out the goose carcass and cool it naturally to below 60°C. Spray the spice compound extract on the surface of the goose. Place the goose carcass in a 5°C refrigerator and cool it to a core temperature below 4°C for about 5 hours. Spray a 0.1% concentration of 0.15 parts by weight of glutamine transaminase solution on the surface of the cooled goose.

[0064] Finally, it is cooled, packaged and stored. Use modified atmosphere packaging with a gas composition of 70% N2 + 30% CO2. The packaged salted goose is stored in an environment of 2°C and has a shelf life of up to 13 days. Refrigerate the salted goose for 36 hours before eating, cut it into pieces with a thickness of 0.5 cm and cut perpendicular to the muscle texture.

[0065] The preparation method of the enzymatic hydrolyzed goose meat extract and spice composite extract is the same as that in Example 3. Example 5: Preparation method of ultrasonic enhanced salted goose

[0066] This embodiment provides a method for preparing salted goose by making full use of ultrasonic technology to enhance flavor penetration. The flavor uniformity and depth of the product are significantly improved through multiple short-term ultrasonic treatments.

[0067] In this embodiment, the preparation method of the salted goose comprises the following steps: First, pre-treat the goose carcass. Select white-feathered geese within 2.5 hours after slaughter, weighing 4.5 kg per goose. Clean the goose carcass in an ultrasonic wave at a frequency of 38 kHz for 3.5 minutes. After cleaning, immediately perform the first ultrasonic treatment on the goose carcass: immerse the goose carcass in a 5% salt solution and treat it at 30 kHz for 2 minutes. This pre-treatment ultrasonic step can form microchannels on the surface of the goose meat, greatly improving the subsequent penetration rate of salt and flavor substances. After cleaning, place the goose carcass in a 2°C environment to drain acid for 8 hours. Next, use a 30G injection needle to evenly inject a 0.2% concentration of papain solution into the goose breast and leg meat, with an injection volume of 3% of the goose weight. Finally, wipe the surface of the goose with a 5% salt solution and let it stand for 25 minutes.

[0068] Next, prepare a basic soup base. The types and amounts of spices are the same as those in Example 3. The difference lies in the preparation process of the soup base: after the spices are boiled for 30 minutes in the first stage, the soup base is subjected to the first ultrasonic treatment, using 25 kHz ultrasonic treatment for 5 minutes. Ultrasonic treatment can accelerate the release of active ingredients in spices and improve extraction efficiency. Then continue to add and boil spices in the second and third stages.

[0069] The soup base adjustment procedure is the same as in Example 3, but after the adjustment is completed, ultrasonic treatment is performed again, using 28 kHz ultrasonic treatment for 4 minutes, which helps to make the thickening system and seasoning more evenly dispersed and form a more stable soup base.

[0070] Then, the temperature gradient controlled cooking was performed. The basic steps were the same as those in Example 3, but multiple ultrasonic treatments were added during the main cooking process: 26 kHz ultrasonic treatments were performed once at 30 minutes, 60 minutes, and 90 minutes of cooking, and each treatment lasted for 4 minutes. Multiple short-term ultrasonic treatments can promote the penetration of flavor substances at different stages, while avoiding the damage of the meat structure caused by long-term ultrasonic treatments.

[0071] Subsequently, flavor setting and post-processing are carried out. After turning off the fire, the goose carcass is left to soak in the soup for 1.5 hours. After the soaking is completed, the goose carcass is taken out and subjected to the final ultrasonic treatment at a temperature of 60°C: 22 kHz ultrasonic treatment is used for 3 minutes. This final treatment can fix the infiltrated flavor substances and prevent them from being lost during the cooling process. Then conventional cooling, spraying of spice compound extract and glutamine transaminase solution and other subsequent treatments are carried out.

[0072] Finally, cooling, packaging and storage are carried out, and the steps are the same as those in Example 3.

[0073] Ultrasonic technology is also incorporated into the preparation method of the enzymatic goose meat extract and the spice composite extract: during the enzymatic hydrolysis process, 20 kHz ultrasonic treatment is performed once every hour for 1 minute each time, which can accelerate the enzymatic hydrolysis reaction and improve the extraction efficiency; during the soaking stage of the spice composite extract, ultrasonic-assisted extraction is also used, which can significantly shorten the extraction time and improve the extraction rate of the effective ingredients.

[0074] Comparative Example 1: Traditional salted goose preparation method In order to verify the innovation and technological progress of the present invention, a traditional process was set up as a comparison.

[0075] The preparation method of traditional salted goose comprises the following steps: First, select a fresh goose carcass and simply wash it to remove surface impurities. Soak the goose carcass in clean water for 30 minutes to remove the blood. Then rub the surface of the goose with salt and let it stand for about 1 hour.

[0076] Next, prepare the soup base. Add all the common spices such as star anise, pepper, cinnamon, and tsaoko into the pot at once, add water and bring to a boil, then simmer for about 30 minutes. Add an appropriate amount of salt and a small amount of cooking wine for seasoning.

[0077] Then, put the whole goose carcass into the soup base, bring to a boil over high heat, then turn to medium heat and continue cooking for about 1.5-2 hours, until the goose meat is cooked through. Turn the goose occasionally during the cooking process to ensure even heating.

[0078] Finally, take out the cooked goose carcass, let it cool, then cut into pieces and serve.

[0079] Comparative Example 2: Single temperature constant temperature cooking method In order to verify the advantages of the temperature gradient controlled brewing technology of the present invention, a single temperature constant temperature brewing method was set up as a comparison.

[0080] The pretreatment and soup base preparation steps of the method are the same as those of Example 3 of the present invention, except that in the cooking stage: the pretreated goose carcass is placed in the prepared soup base, and the constant temperature of 95° C. is maintained for 2 hours, during which the goose body is turned over every 30 minutes. After the cooking is completed, the goose carcass is immediately taken out and cooled without soaking in residual temperature. The remaining steps are the same as those of Example 3.

[0081] Comparative Example 3: No staged flavor addition method In order to verify the advantages of the staged spice addition technology of the present invention, a non-staged spice addition method was set up as a comparison.

[0082] The difference between this method and Example 3 of the present invention is that all the spices (star anise, angelica root, bay leaf, amomum villosum, clove, tsaoko, cumin, prickly ash, lentil and cinnamon) are added into the pot at one time, and water is added to boil and then cooked for 60 minutes. The remaining steps are the same as those of Example 3.

[0083] Comparative Example 4: Non-enzyme treatment In order to verify the advantages of the enzymatic tenderization technology of the present invention, a non-enzyme treatment method was set up as a comparison.

[0084] The difference between this method and Example 3 of the present invention is that papain injection treatment is not performed in the pretreatment stage, and transglutaminase solution is not sprayed in the posttreatment stage. The remaining steps are the same as those in Example 3.

[0085] In order to evaluate the effects of different preparation methods, sensory evaluation and physical and chemical index analysis were performed on the salted geese prepared in each embodiment and comparative example, and the results are as follows: Table 1 Sensory evaluation results of salted goose in various examples

[0086] Table 2 Physical and chemical indicators of salted goose in various examples

[0087] Note: The tenderness value indicates the hardness of the meat. The smaller the value, the more tender the meat.

[0088] It can be seen from the experimental results that the salted goose prepared in Examples 1-5 of the present invention is significantly better than the comparative example in terms of sensory evaluation and physical and chemical indicators. In particular, the salted goose prepared in Example 5 using ultrasonic enhancement technology received the highest score in terms of color, aroma, taste and flavor, and its total amount of volatile flavor substances was also significantly higher than other samples, reaching 730 mg / kg, and the tenderness value was only 19.2N, indicating that the meat was extremely soft and tender.

[0089] Comparative Example 1 uses a traditional process to prepare salted goose, and all indicators are poor, especially the taste score is only 6.2 points, and the tenderness value is as high as 35.8N, indicating that the meat is relatively rough. Comparative Example 2 uses a single temperature constant temperature cooking method. Although various indicators have improved, the tenderness of the meat and the aroma layering are still obviously insufficient. Comparative Example 3 lacks the process of adding spices in stages, and the aroma score is only 6.5 points, and the total amount of volatile flavor substances is also low. Comparative Example 4 has no enzyme treatment, the tenderness value is as high as 29.7N, and the taste score is low.

[0090] These results fully demonstrate the significant effect of the technical innovations of the present invention, including the addition of spices in stages, temperature gradient controlled cooking, dual system of enzymatic tenderization and flavor enhancement, and ultrasonic assisted penetration, in improving the quality of salted goose. In particular, the low-salt healthy salted goose (Example 4) has a salinity of only 1.5% while maintaining a good taste and flavor, which reduces the sodium content by nearly 50% compared with the traditional process, and has important health value.

[0091] The above description is only an embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A method for preparing salted goose, characterized in that: The following steps are involved: a) pre-treating the goose carcass, the pre-treatment comprising: cleaning, acid removal and surface treatment; b) preparing a basic soup base, the preparing the basic soup base comprising: adding spices in stages and adjusting the taste of the soup base; c) placing the pretreated goose carcass into the basic soup base and cooking it under temperature gradient control; d) flavor setting and post-processing of the cooked goose carcasses; e) Cooling, packaging and storing the post-processed salted goose.

2. The method for preparing salted goose according to claim 1, characterized in that: The pre-processing comprises the following steps: a1) Use white-feathered geese that are within 2-4 hours of being slaughtered, weighing 3-5 kg ​​each; a2) subjecting the goose carcass to ultrasonic cleaning at a frequency of 35-40 kHz for 2-4 minutes; a3) Place the cleaned goose carcass in a 1-3℃ environment to remove acid for 6-12 hours; a4) Use a 28-32G injection needle to evenly inject 0.2% papain solution into the breast and leg of the goose. The injection volume is 2-5% of the weight of the goose. a5) Wipe the surface of the goose with 4-6% salt solution and let it sit for 15-30 minutes.

3. The method for preparing salted goose according to claim 1, characterized in that: The preparation of the basic soup base comprises the following steps: b1) preparing spices, the spices comprising: 5-12 parts by weight of star anise, 8-15 parts by weight of angelica dahurica, 2-5 parts by weight of bay leaves, 4-10 parts by weight of amomum villosum, 0.05-0.2 parts by weight of cloves, 0.2-0.8 parts by weight of tsaoko, 6-14 parts by weight of fennel, 1.5-4 parts by weight of prickly ash, 0.4-1.0 parts by weight of bitter lentils and 0.3-0.8 parts by weight of cinnamon; b2) Wrap fennel and Sichuan peppercorns in a 40-mesh gauze bag, pat and crush Amomum villosum and Tsaoko, slice or crush Angelica dahurica into 2-4 mm particles, and crush the bitter lentils; b3) In the first stage, add star anise, bay leaves, amomum villosum, 5-10 parts by weight of ginger slices and 1-3 parts by weight of shallots into a stainless steel pot, add purified water (the amount of water is 5-6 times the weight of the goose), boil over high heat, then turn to medium-low heat and cook for 30-45 minutes; b4) In the second stage, add angelica root, tsaoko, cloves, wrapped fennel and Sichuan peppercorns and continue cooking for 15-20 minutes; b5) In the third stage, bitter lentils and 2-5 parts by weight of cooking wine are added, and cooking is continued for 10-15 minutes, and some cinnamon is reserved for subsequent addition; b6) Filter the soup base with a 40-60 mesh filter to remove large particles of impurities; b7) adding 1-3 parts by weight of white sugar and 3-6 parts by weight of edible salt to the filtered soup base; b8) adding 0.2-0.5 parts by weight of a sodium alginate-pectin composite thickening system to the soup base, wherein the ratio of sodium alginate to pectin is 3:2; b9) adding 0.1-0.3 parts by weight of trisodium citrate to adjust the pH value to 6.5-6.

8.

4. The method for preparing salted goose according to claim 1, characterized in that: The temperature gradient controlled cooking comprises the following steps: c1) putting the pre-processed goose carcass into the prepared soup base; c2) Rapidly increase the temperature to 95-98℃ over high heat and maintain for 10-15 minutes; c3) Turn to low heat, control the temperature at 85-90℃, and simmer for 90-120 minutes; c4) Turn the goose over every 30 minutes; c5) In the middle of the cooking process, after 45-60 minutes of cooking, add the remaining cinnamon and 0.5-2 parts by weight of maltodextrin.

5. The method for preparing salted goose according to claim 4, characterized in that: The temperature gradient controlled cooking further comprises: c6) After cooking for 60-90 minutes, use 25-28 kHz low frequency ultrasonic treatment for 5-8 minutes.

6. The method for preparing salted goose according to claim 1, characterized in that: The flavor setting and post-processing comprises the following steps: d1) After turning off the heat, leave the goose carcass in the soup to soak for 1-2 hours; d2) during the soaking process, adding 0.3-0.8 parts by weight of enzymatic hydrolyzed goose meat extract and 0.01-0.05 parts by weight of curcumin to the soup; d3) Take out the goose carcass and cool it naturally to below 60℃; d4) spraying the spice compound extract on the surface of the goose; d5) Place the goose carcass in a 4-8℃ refrigerator and cool it down to a core temperature below 4℃; d6) Spray a 0.1% solution containing 0.05-0.2 parts by weight of transglutaminase on the surface of the cooled goose.

7. The method for preparing salted goose according to claim 6, characterized in that: The preparation method of the enzymatic hydrolysis goose meat extract comprises the following steps: a) Wash the goose skeleton, crush it into 1-3 cm particles, and sterilize it by high pressure at 121℃ for 15-20 minutes; b) mixing the pretreated goose skeleton with purified water at 50-60°C in a ratio of 1:3, adding 0.5-1.0 parts by weight of the protease complex, controlling the pH value to 6.8-7.2, and performing enzymolysis at 53-58°C for 4-6 hours, stirring every 30 minutes; c) Heat the enzymatic solution to 95-98°C and keep it for 10-15 minutes; d) filtering the enzymatic hydrolysate through a 100-mesh sieve; e) Concentrate the filtrate to 1 / 5-1 / 4 of the original volume at 60-70°C and reduced pressure of -0.05 to -0.08 MPa; f) adding 10-15 parts by weight of goose fat, 2-5 parts by weight of yeast extract and 1-2 parts by weight of edible salt to the concentrate, and stirring at 65-70° C.; g) Drying the stirred mixed solution, wherein the drying treatment is selected from spray drying or freeze drying; wherein the inlet temperature of the spray drying is 180-200°C, and the outlet temperature is 75-85°C; the pre-freezing temperature of the freeze drying is -40°C, the main drying temperature is -10 to -5°C, the drying pressure is 10-20Pa, and the drying time is 18-24 hours.

8. The method for preparing salted goose according to claim 6, characterized in that: The preparation method of the spice composite extract comprises the following steps: a) 10 parts by weight of star anise, 12 parts by weight of angelica dahurica, 8 parts by weight of amomum villosum, 3 parts by weight of prickly ash and 8 parts by weight of cumin were crushed into 40-60 mesh and mixed uniformly; b) Place the mixed spices into a percolation column and soak them in a solution prepared by mixing edible alcohol and purified water in a ratio of 7:3 at a solid-liquid ratio of 1:5 for 12-24 hours; c) performing percolation extraction at a flow rate of 1-2 ml / min and collecting the effluent; d) recovering 80-90% of the alcohol from the extract at 45-55°C and reduced pressure of -0.05 to -0.07 MPa; e) adding 5-8 parts by weight of glycerol to the concentrate and stirring evenly; f) Filter through a 0.45 micron membrane and store in a brown glass bottle filled with nitrogen.

9. The method for preparing salted goose according to claim 1, characterized in that: The cooling, packaging and storage comprise the following steps: e1) using vacuum packaging or modified atmosphere packaging, wherein the gas composition of the modified atmosphere packaging is 70% N2+30% CO2; e2) Store the packaged salted goose in an environment of 0-4℃; e3) Refrigerate the salted goose for 24-48 hours before eating, cut into pieces with a thickness of 0.4-0.6 cm and cut perpendicular to the muscle texture.

10. A salted goose prepared according to the preparation method according to any one of claims 1 to 9, characterized in that: The salted goose has the following indicators: the skin is uniformly amber to golden yellow, the salinity is 2.0-2.5%, the moisture content is 65-70%, and the pH value is 6.2-6.5.

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