Preparation process for roasting crispy and delicious roasted goose

Abstract

The invention relates to the technical field of food processing, in particular to a preparation technology of a crispy and delicious roasted goose, which comprises the following steps: S10: selecting materials and pretreating; s20, a pickling treatment stage; s30, a gas filling treatment stage; s40, a rinsing and air drying stage; s50, a baking stage; according to the method, a specific method is adopted for feeding, self-made pickling materials are used in the pickling process, the luster of the roasted goose is improved, the roasted goose tastes crisp and refreshing, goose meat is very tender and smooth, the taste is unique, and the effects of relieving physical weakness, improving physique and enhancing immunity are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation process for roasting a crispy and delicious roast goose. Background Art

[0002] Goose meat contains protein, fat, vitamin A, B vitamins, niacin, and sugar. The protein content in goose meat is very high, and it is rich in various amino acids, vitamins, trace elements and minerals necessary for the human body, and the fat content is very low. Goose meat is rich in nutrition, low in fat content, and has a high content of unsaturated fatty acids, which is very beneficial to the human body.

[0003] Therefore, the demand for geese in restaurants and families has increased. However, crispy skin and delicious taste have always been the goal of people in cooking roast goose. Therefore, we further research and develop the roasting method of goose. We need to start from goose breeding and primary processing, and finally marinate, aerate, water dry, and finally bake to prepare a crispy roast goose with better taste and more delicious taste, which is the actual purpose of our company. Summary of the invention

[0004] The purpose of the present invention is to provide a preparation process for roasting a crispy and delicious roast goose in view of the defects and shortcomings of the prior art.

[0005] The preparation process of roasting a crispy and delicious roast goose of the present invention comprises the following steps:

[0006] S10: Material selection and pretreatment stage: First, the geese are free-ranged for 45-55 days, and then put in the shed for 40-50 days for wilding; secondly, paddy and rice are mixed and fed in proportion to obtain medium-thin tender geese; finally, the tender geese are slaughtered and the internal organs are taken out, the goose feet and wings are cut off, the abdominal cavity of the tender geese is cleaned with water, and the water is drained to obtain the pretreated geese;

[0007] S20: pickling treatment stage: the pickle is poured into the abdominal cavity through the anus opening of the gooseling pretreated in step S10, the pickle is rubbed evenly in the abdominal cavity, and the anus opening is sewed up with a goose needle to obtain a pickled tender gooseling, forming a pickled gooseling;

[0008] S30: aeration treatment stage: air is injected into the neck of the pickled gooseling in step S20 to swell the fat and connective tissue of the whole goose body, thereby obtaining an aerated tender gooseling;

[0009] S40: Water-dried stage: the aerated tender goose in step S30 is sequentially placed in 95-105°C water for 5-8s, 20-30°C water for 1-5min, and then placed in crispy water for 1-2min, and hung to set, and finally the crispy water is evenly applied on the goose skin, and placed in a drying room for air drying for 8-10h;

[0010] S50: Baking stage: hang the air-dried young goose in step 5 into an oven, bake at 268-272°C for 10-20 minutes, then adjust the oven temperature to 275-285°C, and continue baking for 5-10 minutes. After baking, place at 20-30°C for 3-5 minutes, pour out the oil formed in the abdominal cavity, cut the young goose into pieces, place on a plate, and pour the oil on it to obtain the crispy and delicious roast goose.

[0011] Furthermore, the ratio of paddy to rice in step S10 is 1:(0.2-0.4).

[0012] Furthermore, the marinade includes the following raw materials in parts by weight: 90-120 parts of goose salt, 20-30 parts of cooking wine, 25-35 parts of sesame paste, 15-25 parts of peanut butter, and 20-40 parts of shallots.

[0013] Furthermore, goose salt includes the following raw materials in parts by weight: 20-30 parts of table salt, 15-25 parts of white sugar, 1-5 parts of minced garlic, 0.1-0.3 parts of five-spice powder, 0.2-0.4 parts of star anise powder, 0.05-0.15 parts of black wolfberry extract, and 0.1-0.3 parts of licorice powder.

[0014] Furthermore, the specific extraction process of the black wolfberry extract is as follows: the freeze-dried black wolfberry is placed in a universal grinder for crushing, sieved with a 50-150 mesh screen, and then the sieved black wolfberry powder is evenly mixed with water, a composite microorganism is added, and the mixture is placed in a fermentation tank at 30-35°C for fermentation for 5-15 hours, and then a composite enzyme is added for enzymolysis. After the enzymolysis is completed, the temperature is raised to 80-90°C for sterilization. After the sterilization is completed, the temperature is lowered to 40-60°C, anhydrous ethanol is added for constant temperature reflux extraction for 4-5 hours, filtered, centrifuged, concentrated, and freeze-dried to obtain the black wolfberry extract.

[0015] Furthermore, the weight-to-volume ratio of dry black wolfberry, water and anhydrous ethanol is 1:(20-30):(10-20)(g / mL / mL), the dosage of the composite microorganism is 0.02-0.04% of the weight of the dry black wolfberry, and the dosage of the composite enzyme is 0.15-0.25% of the weight of the dry black wolfberry.

[0016] Furthermore, the composite microorganism is a mixture of one or more of Lactobacillus rhamnosus and Lactobacillus pentosus.

[0017] Furthermore, the composite microorganism consists of Lactobacillus rhamnosus and Lactobacillus pentosus, and the mass ratio of Lactobacillus rhamnosus to Lactobacillus pentosus is 1:(1-2).

[0018] Furthermore, the complex enzyme is a mixture of one or more of cellulase, saccharifying enzyme and α-amylase.

[0019] Furthermore, the complex enzyme is a mixture of cellulase, saccharifying enzyme and α-amylase, and the mass ratio of the cellulase, saccharifying enzyme and α-amylase is 1:(1-3):(1-2).

[0020] Furthermore, the enzymatic hydrolysis temperature is 45-55°C, the pH is 5-6, and the time is 2-4 hours.

[0021] The beneficial effects of the present invention are as follows: the preparation process of roasting a crispy and delicious roast goose according to the present invention adopts a specific method for feeding, and uses a homemade marinade during the marinating process, which not only improves the gloss of the roast goose, but also makes it crispy in the mouth, and the goose meat is very tender and smooth, with a unique taste, and can relieve physical weakness, improve physical fitness, and enhance immunity. DETAILED DESCRIPTION

[0022] The present invention is described in detail below with reference to specific embodiments, wherein the illustrative embodiments and descriptions are only used to explain the present invention but are not intended to limit the present invention.

[0023] The preparation process of roasting a crispy and delicious roast goose described in this specific embodiment comprises the following steps:

[0024] The following steps are involved:

[0025] S10: Material selection and pretreatment stage: First, the geese are free-ranged for 45-55 days, and then put in the shed for 40-50 days for wilding; secondly, paddy and rice are mixed and fed in proportion to obtain medium-thin tender geese; finally, the tender geese are slaughtered and the internal organs are taken out, the goose feet and wings are cut off, the abdominal cavity of the tender geese is cleaned with water, and the water is drained to obtain the pretreated geese;

[0026] S20: pickling treatment stage: the pickle is poured into the abdominal cavity through the anus opening of the gooseling pretreated in step S10, the pickle is rubbed evenly in the abdominal cavity, and the anus opening is sewed up with a goose needle to obtain a pickled tender gooseling, forming a pickled gooseling;

[0027] S30: aeration treatment stage: air is injected into the neck of the pickled gooseling in step S20 to swell the fat and connective tissue of the whole goose body, thereby obtaining an aerated tender gooseling;

[0028] S40: Water-dried stage: the aerated tender goose in step S30 is sequentially placed in 95-105°C water for 5-8s, 20-30°C water for 1-5min, and then placed in crispy water for 1-2min, and hung to set, and finally the crispy water is evenly applied on the goose skin, and placed in a drying room for air drying for 8-10h;

[0029] S50: Baking stage: hang the air-dried young goose in step 5 into an oven, bake at 268-272°C for 10-20 minutes, then adjust the oven temperature to 275-285°C, and continue baking for 5-10 minutes. After baking, place at 20-30°C for 3-5 minutes, pour out the oil formed in the abdominal cavity, cut the young goose into pieces, place on a plate, and pour the oil on it to obtain the crispy and delicious roast goose.

[0030] Furthermore, the ratio of paddy to rice in step S10 is 1:(0.2-0.4).

[0031] Furthermore, the marinade includes the following raw materials in parts by weight: 90-120 parts of goose salt, 20-30 parts of cooking wine, 25-35 parts of sesame paste, 15-25 parts of peanut butter, and 20-40 parts of shallots.

[0032] Furthermore, goose salt includes the following raw materials in parts by weight: 20-30 parts of table salt, 15-25 parts of white sugar, 1-5 parts of minced garlic, 0.1-0.3 parts of five-spice powder, 0.2-0.4 parts of star anise powder, 0.05-0.15 parts of black wolfberry extract, and 0.1-0.3 parts of licorice powder.

[0033] Furthermore, the specific extraction process of the black wolfberry extract is as follows: the freeze-dried black wolfberry is placed in a universal grinder for crushing, sieved with a 50-150 mesh screen, and then the sieved black wolfberry powder is evenly mixed with water, a composite microorganism is added, and the mixture is placed in a fermentation tank at 30-35°C for fermentation for 5-15 hours, and then a composite enzyme is added for enzymolysis. After the enzymolysis is completed, the temperature is raised to 80-90°C for sterilization. After the sterilization is completed, the temperature is lowered to 40-60°C, anhydrous ethanol is added for constant temperature reflux extraction for 4-5 hours, filtered, centrifuged, concentrated, and freeze-dried to obtain the black wolfberry extract.

[0034] Furthermore, the weight-to-volume ratio of dry black wolfberry, water and anhydrous ethanol is 1:(20-30):(10-20)(g / mL / mL), the dosage of the composite microorganism is 0.02-0.04% of the weight of the dry black wolfberry, and the dosage of the composite enzyme is 0.15-0.25% of the weight of the dry black wolfberry.

[0035] Furthermore, the composite microorganism is a mixture of one or more of Lactobacillus rhamnosus and Lactobacillus pentosus.

[0036] Furthermore, the composite microorganism consists of Lactobacillus rhamnosus and Lactobacillus pentosus, and the mass ratio of Lactobacillus rhamnosus to Lactobacillus pentosus is 1:(1-2).

[0037] Furthermore, the complex enzyme is a mixture of one or more of cellulase, saccharifying enzyme and α-amylase.

[0038] Furthermore, the complex enzyme is a mixture of cellulase, saccharifying enzyme and α-amylase, and the mass ratio of the cellulase, saccharifying enzyme and α-amylase is 1:(1-3):(1-2).

[0039] Furthermore, the enzymatic hydrolysis temperature is 45-55°C, the pH is 5-6, and the time is 2-4 hours.

[0040] The gooselings in the present invention are selected from authentic black-brown geese produced in Qingyuan, Guangdong.

[0041] The rice used in the present invention is early indica rice, which is purchased from Xinjiang Grain and Trade Co., Ltd. in Dafeng District, Yancheng City.

[0042] The rice in the present invention uses medium-broken rice purchased from Zhangzhou City Longwen District Lansao Grain and Oil Co., Ltd.

[0043] The black wolfberry in the present invention is freeze-dried wolfberry, which is produced in Qinghai and is selected from Guangzhou Qianliangzhitai Pharmaceutical Technology Co., Ltd.

[0044] The liquorice powder of the present invention is produced in Henan Province and purchased from Bozhou Chuyun Pharmaceutical Co., Ltd.

[0045] The cellulase in the present invention is food grade, has an enzyme activity of 100,000 / ug, and is purchased from Anhui Lurong Biotechnology Co., Ltd.

[0046] The saccharifying enzyme in the present invention is food grade, has an enzyme activity of 100,000 / ug, and is purchased from Anhui Lu Rong Biotechnology Co., Ltd.

[0047] The α-amylase in the present invention is food grade, has an enzyme activity of 500,000 / ug, and is purchased from Hebei Yanao Biotechnology Co., Ltd.

[0048] The Lactobacillus rhamnosus in the present invention was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC 1.483.

[0049] The Lactobacillus pentosus in the present invention was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC1.3913.

[0050] Specific embodiment 1: A method for roasting a crispy and delicious roast goose, comprising the following steps:

[0051] S10: material selection and pretreatment: the geese are free-ranged for 50 days, and then put in a shed for 45 days, and paddy and rice are mixed into feed in a weight ratio of 1:0.3 for feeding, and the feeding is stopped when the weight of the goslings reaches about 3.75 kg, and medium-thin tender goslings are obtained; the tender goslings are slaughtered, the internal organs are taken out, the goose feet and goose wings are cut off, the abdominal cavity of the tender goslings is cleaned with water, and the water is drained to obtain the pretreated goslings;

[0052] S20: marinating: pour 50g of marinade into the abdominal cavity from the anus opening of the gooseling pretreated in step S10, rub the marinade evenly in the abdominal cavity, sew the anus opening with a goose needle, and obtain a tender gooseling after marinating;

[0053] S30: Inflation: The head of the young goose pickled in step S20 is turned upward, and then the air from the air pump is inserted into the neck cavity from the goose neck opening, and then the neck and the air nozzle are held together with the left hand, and then the stitching position is pressed with the right hand, and air is slowly pumped into the space between the subcutaneous fat and connective tissue of the goose body to make it swell, thereby obtaining the inflated young goose;

[0054] S40: Air-drying: Put the aerated young goose into 100℃ water for 7s, 25℃ water for 3min, and then into crispy water for 1.5min, and hang it to set, finally apply crispy water evenly on the goose skin, and place it in an air-drying room with a relative humidity of 55% and a temperature of 25℃ for air-drying for 9h;

[0055] S50: Baking: Hang the air-dried young goose in step S40 into an oven and bake at 270°C for 15 minutes, then adjust the oven temperature to 280°C and continue baking for 8 minutes. After baking, place at 25°C for 4 minutes, pour out the oil formed in the abdominal cavity, chop the young goose into pieces and place on a plate, and pour the oil poured out from the abdominal cavity on it, so as to obtain the crispy and delicious roast goose.

[0056] The marinade of the present invention comprises the following raw materials in parts by weight: 100 parts of goose salt, 25 parts of cooking wine, 30 parts of sesame paste, 20 parts of peanut butter and 30 parts of shallots.

[0057] The goose salt of the present invention comprises the following raw materials in parts by weight: 25 parts of salt, 20 parts of sugar, 3 parts of minced garlic, 0.2 parts of five-spice powder, 0.3 parts of star anise powder, 0.1 parts of black wolfberry extract and 0.2 parts of licorice powder.

[0058] Among them, the black wolfberry extract, a dark purple powder with an anthocyanin content of 25%, was purchased from Shaanxi Ruichang Biotechnology Co., Ltd. It was extracted with warm water, refined with alcohol, and spray-dried to form a fine powder. It is originally from Qinghai.

[0059] Specific embodiment 2: A method for roasting a crispy and delicious roast goose, comprising the following steps:

[0060] S10: material selection and pretreatment: the geese are free-ranged for 50 days, and then put in a shed for 45 days, and paddy and rice are mixed into feed in a weight ratio of 1:0.3 for feeding, and the feeding is stopped when the weight of the goslings reaches about 3.75 kg, and medium-thin tender goslings are obtained; the tender goslings are slaughtered, the internal organs are taken out, the goose feet and goose wings are cut off, the abdominal cavity of the tender goslings is cleaned with water, and the water is drained to obtain the pretreated goslings;

[0061] S20: marinating: pour 50g of marinade into the abdominal cavity from the anus opening of the gooseling pretreated in step S10, rub the marinade evenly in the abdominal cavity, sew the anus opening with a goose needle, and obtain a tender gooseling after marinating;

[0062] S30: Inflation: The head of the tender goose pickled in step S20 is turned upward, and then the air from the air pump is inserted into the neck cavity from the goose neck opening, and then the neck and the air nozzle are held together with the left hand, and then the stitching position is pressed with the right hand, and air is slowly pumped into the space between the subcutaneous fat and connective tissue of the goose body to make it swell, thereby obtaining the inflated tender goose;

[0063] S40: Air-drying: Put the aerated young goose into 100℃ water for 7s, 25℃ water for 3min, and then into crispy water for 1.5min, and hang it to set, finally apply crispy water evenly on the goose skin, and place it in an air-drying room with a relative humidity of 55% and a temperature of 25℃ for air-drying for 9h;

[0064] S50: Baking: Hang the air-dried young goose in step 5 into an oven and bake at 270°C for 15 minutes, then adjust the oven temperature to 280°C and continue baking for 8 minutes. After baking, place at 25°C for 4 minutes, pour out the oil formed in the abdominal cavity, chop the young goose into pieces, place on a plate, and pour the oil poured out from the abdominal cavity, so as to obtain the crispy and delicious roast goose.

[0065] The marinade comprises the following raw materials in parts by weight: 100 parts of goose salt, 25 parts of cooking wine, 30 parts of sesame paste, 20 parts of peanut butter and 30 parts of dried shallots.

[0066] Goose salt includes the following raw materials in parts by weight: 25 parts of table salt, 20 parts of white sugar, 3 parts of minced garlic, 0.2 parts of five-spice powder, 0.3 parts of star anise powder, 0.1 parts of black wolfberry extract, and 0.2 parts of licorice powder.

[0067] The specific extraction process of the black wolfberry extract is as follows: 50g of freeze-dried black wolfberry is placed in a universal grinder (Songqing Hardware Factory, Yongkang City, SL-1500) for crushing, sieved with a 100-mesh screen, and then the sieved black wolfberry powder is evenly mixed with 1.25L of water, 0.015g of composite microorganisms is added, and the mixture is placed in a fermentation tank at 30°C for fermentation for 10h, and then 0.1g of composite enzyme is added for enzymolysis, the enzymolysis temperature is 50°C, the pH is 5.5, and the time is 3h. After the enzymolysis is completed, the temperature is raised to 85°C for sterilization, and after the sterilization is completed, the temperature is lowered to 50°C, 0.75L of anhydrous ethanol is added for constant temperature reflux extraction for 4.5h, and the mixture is filtered with a 100-mesh screen. After the filtration is completed, the filtrate is placed in a high-speed tubular The centrifuge (Shanghai Zhangchen Machinery Manufacturing Co., Ltd., GQ76) was centrifuged at a rate of 15000r / min for 10min. After the centrifugation, the upper solution was placed in a vacuum decompression evaporator (Changzhou Jiaqiang Evaporator Co., Ltd., ZN50-3000) for concentration to a density of 1.05kg / L (20°C). The vacuum degree during the vacuum concentration process was 0.08MPa. The concentrate was placed in a vacuum freeze dryer (Changzhou Subang Drying Equipment Co., Ltd., FD-5C) for drying. The vacuum degree was 100Pa. During the drying process, the concentrate was pre-frozen at -35°C for 3h, sublimated at low temperature for 20h from -35°C to 0°C, and then heated to 25°C after low temperature sublimation. Drying was continued for 4h to obtain the black wolfberry extract.

[0068] The composite microorganism is prepared by mixing Lactobacillus rhamnosus and Lactobacillus pentosus in a mass ratio of 1:1.

[0069] The complex enzyme is prepared by mixing cellulase, saccharifying enzyme and α-amylase in a mass ratio of 1:2:1.

[0070] Specific embodiment 3: It is basically the same as embodiment 2, except that:

[0071] The specific extraction process of the black wolfberry extract of the present invention is as follows: 50g of freeze-dried black wolfberry is placed in a universal grinder (Songqing Hardware Factory, Yongkang City, SL-1500) for grinding, sieved with a 100-mesh screen, and then the sieved black wolfberry powder is evenly mixed with 1.25L of water, 0.015g of composite microorganisms is added, and the mixture is placed in a fermentation tank at 30°C for fermentation for 10h, and then 0.1g of composite enzyme is added for enzymolysis, the enzymolysis temperature is 50°C, the pH is 5.5, and the time is 3h. After the enzymolysis is completed, the temperature is raised to 85°C for sterilization, and after the sterilization is completed, the temperature is reduced to 50°C, and the constant temperature reflux extraction is performed for 4.5h, and the 100-mesh screen is used for filtration. After the filtration is completed, the filtrate is placed in a high-speed tubular centrifuge (on The mixture was centrifuged at 15000r / min for 10min on a plate (GQ76, Haizhangchen Machinery Manufacturing Co., Ltd., Changzhou Jiaqiang Evaporator Co., Ltd.) after centrifugation. After the centrifugation, the upper layer solution was concentrated in a vacuum decompression evaporator (ZN50-3000, Changzhou Jiaqiang Evaporator Co., Ltd.) to a density of 1.05kg / L (20°C). The vacuum degree during the vacuum concentration process was 0.08MPa. The concentrate was placed in a vacuum freeze dryer (FD-5C, Changzhou Subang Drying Equipment Co., Ltd., Changzhou City) for drying. The vacuum degree was 100Pa. During the drying process, the concentrate was pre-frozen at -35°C for 3h, sublimated at low temperature for 20h from -35°C to 0°C, and then heated to 25°C after low temperature sublimation. Drying was continued for 4h to obtain the black wolfberry extract.

[0072] The composite microorganism is prepared by mixing Lactobacillus rhamnosus and Lactobacillus pentosus in a mass ratio of 1:1.

[0073] The complex enzyme is prepared by mixing cellulase, saccharifying enzyme and α-amylase in a mass ratio of 1:2:1.

[0074] Specific embodiment 4: It is basically the same as embodiment 2, except that:

[0075] The specific extraction process of the black wolfberry extract of the present invention is as follows: 50g of freeze-dried black wolfberry is placed in a universal grinder (Songqing Hardware Factory, Yongkang City, SL-1500) for crushing, sieved with a 100-mesh sieve, and then the sieved black wolfberry powder is evenly mixed with 1.25L of water, 0.015g of Lactobacillus rhamnosus is added, and the mixture is placed in a fermentation tank at 30°C for fermentation for 10h, and then 0.1g of a composite enzyme is added for enzymolysis, the enzymolysis temperature is 50°C, the pH is 5.5, and the time is 3h. After the enzymolysis is completed, the temperature is raised to 85°C for sterilization, and after the sterilization is completed, the temperature is reduced to 50°C, 0.75L of anhydrous ethanol is added for constant temperature reflux extraction for 4.5h, and the 100-mesh sieve is used for filtration. After the filtration is completed, the filtrate is placed in a high temperature The mixture was centrifuged at 15000r / min for 10min in a high-speed tubular centrifuge (Shanghai Zhangchen Machinery Manufacturing Co., Ltd., GQ76). After centrifugation, the upper layer solution was placed in a vacuum decompression evaporator (Changzhou Jiaqiang Evaporator Co., Ltd., ZN50-3000) for concentration to a density of 1.05kg / L (20°C). The vacuum degree during the vacuum concentration process was 0.08MPa. The concentrate was placed in a vacuum freeze dryer (Changzhou Subang Drying Equipment Co., Ltd., FD-5C) for drying. The vacuum degree was 100Pa. During the drying process, the concentrate was pre-frozen at -35°C for 3h, sublimated at low temperature for 20h from -35°C to 0°C, and then heated to 25°C after low temperature sublimation. Drying was continued for 4h to obtain the black wolfberry extract.

[0076] The complex enzyme is prepared by mixing cellulase, saccharifying enzyme and alpha-amylase in a mass ratio of 1:2:1.

[0077] Specific embodiment 5: It is basically the same as embodiment 2, except that:

[0078] The specific extraction process of the black wolfberry extract of the present invention is as follows: 50g of freeze-dried black wolfberry is placed in a universal grinder (Songqing Hardware Factory, Yongkang City, SL-1500) for grinding, sieved with a 100-mesh screen, and then the sieved black wolfberry powder is evenly mixed with 1.25L of water, 0.015g of Lactobacillus pentosus is added, and the mixture is placed in a fermentation tank at 30°C for fermentation for 10h, and then 0.1g of a composite enzyme is added for enzymolysis, the enzymolysis temperature is 50°C, the pH is 5.5, and the time is 3h. After the enzymolysis is completed, the temperature is raised to 85°C for sterilization, and after the sterilization is completed, the temperature is lowered to 50°C, 0.75L of anhydrous ethanol is added for constant temperature reflux extraction for 4.5h, and the 100-mesh screen is used for filtration. After the filtration is completed, the filtrate is placed in a high-speed The centrifuge was carried out at a rate of 15000r / min for 10min in a tubular centrifuge (Shanghai Zhangchen Machinery Manufacturing Co., Ltd., GQ76). After the centrifugation, the upper layer solution was placed in a vacuum decompression evaporator (Changzhou Jiaqiang Evaporator Co., Ltd., ZN50-3000) for concentration to a density of 1.05kg / L (20°C). The vacuum degree during the vacuum concentration process was 0.08MPa. The concentrate was placed in a vacuum freeze dryer (Changzhou Subang Drying Equipment Co., Ltd., FD-5C) for drying. The vacuum degree was 100Pa. During the drying process, the concentrate was pre-frozen at -35°C for 3h, sublimated at low temperature for 20h from -35°C to 0°C, and then heated to 25°C after low temperature sublimation. Drying was continued for 4h to obtain the black wolfberry extract.

[0079] The composite enzyme of the present invention is prepared by mixing cellulase, saccharifying enzyme and alpha-amylase in a mass ratio of 1:2:1.

[0080] Embodiment 6: It is basically the same as Embodiment 2, except that:

[0081] The specific extraction process of the black wolfberry extract of the present invention is as follows: 50g of freeze-dried black wolfberry is placed in a universal grinder (Songqing Hardware Factory, Yongkang City, SL-1500) for grinding, sieved with a 100-mesh screen, and then the sieved black wolfberry powder is evenly mixed with 1.25L of water, 0.015g of composite microorganisms is added, and the mixture is placed in a fermentation tank at 30°C for fermentation for 10h, and then 0.1g of composite enzyme is added for enzymolysis, the enzymolysis temperature is 50°C, the pH is 5.5, and the time is 3h. After the enzymolysis is completed, the temperature is raised to 85°C for sterilization, and after the sterilization is completed, the temperature is reduced to 50°C, 0.75L of anhydrous ethanol is added for constant temperature reflux extraction for 4.5h, and the 100-mesh screen is used for filtration. After the filtration is completed, the filtrate is placed in a high-speed The centrifuge was carried out at a rate of 15000r / min for 10min in a tubular centrifuge (Shanghai Zhangchen Machinery Manufacturing Co., Ltd., GQ76). After the centrifugation, the upper layer solution was placed in a vacuum decompression evaporator (Changzhou Jiaqiang Evaporator Co., Ltd., ZN50-3000) for concentration to a density of 1.05kg / L (20°C). The vacuum degree during the vacuum concentration process was 0.08MPa. The concentrate was placed in a vacuum freeze dryer (Changzhou Subang Drying Equipment Co., Ltd., FD-5C) for drying. The vacuum degree was 100Pa. During the drying process, the concentrate was pre-frozen at -35°C for 3h, sublimated at low temperature for 20h from -35°C to 0°C, and then heated to 25°C after low temperature sublimation. Drying was continued for 4h to obtain the black wolfberry extract.

[0082] The composite microorganism in the present invention is prepared by mixing Lactobacillus rhamnosus and Lactobacillus pentosus in a mass ratio of 1:1.

[0083] The composite enzyme of the present invention is prepared by mixing cellulase and saccharifying enzyme in a mass ratio of 1:2.

[0084] Specific embodiment 7: It is basically the same as embodiment 2, except that:

[0085] The specific extraction process of the black wolfberry extract of the present invention is as follows: 50g of freeze-dried black wolfberry is placed in a universal grinder (Songqing Hardware Factory, Yongkang City, SL-1500) for grinding, sieved with a 100-mesh screen, and then the sieved black wolfberry powder is evenly mixed with 1.25L of water, 0.015g of composite microorganisms is added, and the mixture is placed in a fermentation tank at 30°C for fermentation for 10h, and then 0.1g of composite enzyme is added for enzymolysis, the enzymolysis temperature is 50°C, the pH is 5.5, and the time is 3h. After the enzymolysis is completed, the temperature is raised to 85°C for sterilization, and after the sterilization is completed, the temperature is reduced to 50°C, 0.75L of anhydrous ethanol is added for constant temperature reflux extraction for 4.5h, and the 100-mesh screen is used for filtration. After the filtration is completed, the filtrate is placed in a high-speed The centrifuge was carried out at a rate of 15000r / min for 10min in a tubular centrifuge (Shanghai Zhangchen Machinery Manufacturing Co., Ltd., GQ76). After the centrifugation, the upper layer solution was placed in a vacuum decompression evaporator (Changzhou Jiaqiang Evaporator Co., Ltd., ZN50-3000) for concentration to a density of 1.05kg / L (20°C). The vacuum degree during the vacuum concentration process was 0.08MPa. The concentrate was placed in a vacuum freeze dryer (Changzhou Subang Drying Equipment Co., Ltd., FD-5C) for drying. The vacuum degree was 100Pa. During the drying process, the concentrate was pre-frozen at -35°C for 3h, sublimated at low temperature for 20h from -35°C to 0°C, and then heated to 25°C after low temperature sublimation. Drying was continued for 4h to obtain the black wolfberry extract.

[0086] The composite microorganism in the present invention is prepared by mixing Lactobacillus rhamnosus and Lactobacillus pentosus in a mass ratio of 1:1.

[0087] The composite enzyme of the present invention is prepared by mixing cellulase and alpha-amylase in a mass ratio of 1:1.

[0088] Specific embodiment 8: It is basically the same as embodiment 2, except that:

[0089] The specific extraction process of the black wolfberry extract of the present invention is as follows: 50g of freeze-dried black wolfberry is placed in a universal grinder (Songqing Hardware Factory, Yongkang City, SL-1500) for grinding, sieved with a 100-mesh screen, and then the sieved black wolfberry powder is evenly mixed with 1.25L of water, 0.015g of composite microorganisms is added, and the mixture is placed in a fermentation tank at 30°C for fermentation for 10h, and then 0.1g of composite enzyme is added for enzymolysis, the enzymolysis temperature is 50°C, the pH is 5.5, and the time is 3h. After the enzymolysis is completed, the temperature is raised to 85°C for sterilization, and after the sterilization is completed, the temperature is reduced to 50°C, 0.75L of anhydrous ethanol is added for constant temperature reflux extraction for 4.5h, and the 100-mesh screen is used for filtration. After the filtration is completed, the filtrate is placed in a high-speed The centrifuge was carried out at a rate of 15000r / min for 10min in a tubular centrifuge (Shanghai Zhangchen Machinery Manufacturing Co., Ltd., GQ76). After the centrifugation, the upper layer solution was placed in a vacuum decompression evaporator (Changzhou Jiaqiang Evaporator Co., Ltd., ZN50-3000) for concentration to a density of 1.05kg / L (20°C). The vacuum degree during the vacuum concentration process was 0.08MPa. The concentrate was placed in a vacuum freeze dryer (Changzhou Subang Drying Equipment Co., Ltd., FD-5C) for drying. The vacuum degree was 100Pa. During the drying process, the concentrate was pre-frozen at -35°C for 3h, sublimated at low temperature for 20h from -35°C to 0°C, and then heated to 25°C after low temperature sublimation. Drying was continued for 4h to obtain the black wolfberry extract.

[0090] The composite microorganism in the present invention is prepared by mixing Lactobacillus rhamnosus and Lactobacillus pentosus in a mass ratio of 1:1.

[0091] The composite enzyme of the present invention is prepared by mixing saccharifying enzyme and α-amylase in a mass ratio of 2:1.

[0092] Test Example 1: Sensory Evaluation Test: The crispy and delicious roast goose in Examples 1-8 of the present invention was subjected to a sensory evaluation test. Sensory evaluation is a scientific method for measuring, analyzing and interpreting products through vision, smell, touch and taste. This test was conducted by a review group of 40 people, divided into 8 groups, and sensory evaluation was performed on each group of crispy and delicious roast goose. The specific scoring criteria were based on color: bright 16-20 points, dark 11-15 points, dull ≤ 10 points; smell: fragrant 26-30 points, slightly light fragrance 16-24 points, no obvious fragrance ≤ 15 points; saltiness: moderate saltiness, suitable taste 16-20 points, salty or light 11-15 points, too salty and accompanied by bitterness ≤ 10 points; taste: moderate hardness and softness of taste 26-30 points, general taste 16-25 points, too soft or too hard taste ≤ 15 points. Each group member scored after evaluating the embodiments of each group, and took the average value to obtain the test results shown in Table 1:

[0093] Table 1:

[0094] Group Color odor Salty Taste Total score Example 1 15 24 17 25 81 Example 2 19 28 19 30 96 Example 3 17 25 16 26 84 Example 4 18 27 18 27 90 Example 5 18 28 17 28 91 Example 6 19 26 18 29 92 Example 7 18 27 17 27 89 Example 8 19 25 16 28 88

[0095] Test Example 2: Antioxidant performance determination:

[0096] 10 g of boneless meat was selected from the same goose leg part of the crispy and delicious roast goose in Examples 1-8, 100 mL of deionized water was added, and the meat was placed in a multi-functional wall-breaking machine (Midea, model BL10K11) for wall-breaking for 5 min. After the wall-breaking was completed, it was first filtered through a 50-mesh sieve and then filtered through activated carbon. The filtrate was centrifuged at 3500 r / min for 5 min using a centrifuge (Wenzhou Biaonuo Instrument Co., Ltd., model: 80-2A), and the supernatant was retained to determine the scavenging rates of free radicals DPPH and ABTS.

[0097] DPPH clearance rate determination: Accurately pipette 1mL of supernatant into a 10mL colorimetric tube, then add 2.5mL of 0.8mg / mL DPPH solution, dilute the colorimetric tube to 5mL with distilled water, and let it stand at room temperature (25°C) for 20min, then measure the absorbance A at a wavelength of 517nm; Accurately pipette 1mL of deionized water into a 10mL colorimetric tube, then add 2.5mL of 0.8mg / mL DPPH solution, dilute the colorimetric tube to 5mL with distilled water, and let it stand at room temperature for 20min, then measure the absorbance A0 at a wavelength of 517nm, and calculate the clearance rate by the following formula:

[0098] Clearance rate (%) = (A0-A) / A0*100%;

[0099] ABTS clearance rate determination: 4.8mmol / L potassium persulfate solution and 7mmol / L ABTS solution were mixed in equal volumes and stored at room temperature in the dark for 14h to obtain ABTS stock solution. The ABTS stock solution was diluted to an absorbance value of (0.700±0.001) as the working solution. The calculation formula of ABTS clearance rate is as follows:

[0100] Clearance rate (%) = (A0-A) / A0*100%;

[0101] Wherein: A0 is the absorbance of ABTS measured when deionized water is added; A is the absorbance of ABTS measured after the supernatant is added. Table 2. Results of free radical scavenging rate determination.

[0102] Table 2:

[0103] Serial number DPPH clearance rate (%) ABTS clearance rate (%) Example 1 65.83 58.63 Example 2 76.52 67.31 Example 3 65.61 59.24 Example 4 71.45 63.17 Example 5 72.31 62.84 Example 6 70.14 63.17 Example 7 69.58 61.08 Example 8 71.36 63.11

[0104] The above description is only a preferred embodiment of the present invention, so all equivalent changes or modifications made according to the features and principles described in the scope of the patent application of the present invention are included in the scope of the patent application of the present invention.

Claims

1. A preparation process for roasting a crispy and delicious roast goose, characterized in that: The following steps are involved: S10: Material selection and pretreatment stage: First, the geese are free-ranged for 45-55 days, and then put in the shed for 40-50 days for wilding; secondly, paddy and rice are mixed and fed in proportion to obtain medium-thin tender geese; finally, the tender geese are slaughtered and the internal organs are taken out, the goose feet and wings are cut off, the abdominal cavity of the tender geese is cleaned with water, and the water is drained to obtain the pretreated geese; S20: pickling treatment stage: the pickle is poured into the abdominal cavity through the anus opening of the gooseling pretreated in step S10, the pickle is rubbed evenly in the abdominal cavity, and the anus opening is sewed up with a goose needle to obtain a pickled tender gooseling, forming a pickled gooseling; S30: aeration treatment stage: air is injected into the neck of the pickled gooseling in step S20 to swell the fat and connective tissue of the whole goose body, thereby obtaining an aerated tender gooseling; S40: Water-dried stage: the aerated tender goose in step S30 is sequentially placed in 95-105°C water for 5-8s, 20-30°C water for 1-5min, and then placed in crispy water for 1-2min, and hung to set, and finally the crispy water is evenly applied on the goose skin, and placed in a drying room for air drying for 8-10h; S50: Baking stage: hang the air-dried young goose in step 5 into an oven, bake at 268-272°C for 10-20 minutes, then adjust the oven temperature to 275-285°C, and continue baking for 5-10 minutes. After baking, place at 20-30°C for 3-5 minutes, pour out the oil formed in the abdominal cavity, cut the young goose into pieces, place on a plate, and pour the oil on it to obtain the crispy and delicious roast goose.

2. The preparation process for roasting a crispy and delicious roast goose according to claim 1, characterized in that: The ratio of paddy to rice in the S10 is 1:(0.2-0.4).

3. The preparation process for roasting a crispy and delicious roast goose according to claim 1, characterized in that: The marinade comprises the following raw materials in parts by weight: 90-120 parts of goose salt, 20-30 parts of cooking wine, 25-35 parts of sesame paste, 15-25 parts of peanut butter, and 20-40 parts of shallots.

4. The preparation process for roasting a crispy and delicious roast goose according to claim 3, characterized in that: The goose salt comprises the following raw materials in parts by weight: 20-30 parts of salt, 15-25 parts of sugar, 1-5 parts of minced garlic, 0.1-0.3 parts of five-spice powder, 0.2-0.4 parts of star anise powder, 0.05-0.15 parts of black wolfberry extract, and 0.1-0.3 parts of liquorice powder.

5. The preparation process for roasting a crispy and delicious roast goose according to claim 1, characterized in that: The crispy water comprises the following raw materials in parts by weight: 30-60 parts of maltose, 60-80 parts of red Zhejiang vinegar and 150-250 parts of water.

6. The preparation process for roasting a crispy and delicious roast goose according to claim 4, characterized in that: The specific extraction process of the black wolfberry extract is as follows: placing the freeze-dried black wolfberry in a universal grinder for crushing, sieving with a 50-150 mesh screen, then uniformly mixing the sieved black wolfberry powder with water, adding composite microorganisms, placing in a fermentation tank at 30-35° C. for fermentation for 5-15 hours, then adding composite enzymes for enzymolysis, heating to 80-90° C. for sterilization after the enzymolysis is completed, reducing the temperature to 40-60° C. after the sterilization is completed, adding anhydrous ethanol for constant temperature reflux extraction for 4-5 hours, filtering, centrifuging, concentrating, and freeze-drying to obtain the black wolfberry extract.

7. The preparation process for roasting a crispy and delicious roast goose according to claim 6, characterized in that: The weight-to-volume ratio of the dry black wolfberry, water and anhydrous ethanol is 1:(20-30):(10-20)(g / mL / mL), the dosage of the composite microorganism is 0.02-0.04% of the weight of the dry black wolfberry, and the dosage of the composite enzyme is 0.15-0.25% of the weight of the dry black wolfberry.