Making process method of spicy goose

Abstract

The present invention provides a spicy goose production process method, which comprises: placing a frozen goose in a low-temperature thawing chamber to ensure that the center temperature of goose meat slowly rises to-2-2 DEG C; putting the unfrozen goose into a cleaning pool filled with a cleaning solution to completely immerse the goose body, soaking and cleaning the goose body, and then washing the goose body with clear water; putting the cleaned goose meat into the pickling liquid until the goose meat is submerged in the pickling liquid, and pickling the goose meat by using a vacuum tumbling technology; cooking by adopting a staged temperature control cooking technology; quickly performing vacuum inner packaging on the cooked goose by using a packaging place, immediately feeding the internally packaged product into pulsed electric field sterilization equipment for sterilization treatment, then transferring the product into a low-temperature cold storage, performing cold storage, and then performing outer packaging in a sterile environment in the cold storage; and inspecting and warehousing products. The spicy goose prepared by the method disclosed by the invention has a good antibacterial effect and attractive appearance.

Description

Technical Field

[0001] The present invention belongs to the field of food, and in particular relates to a manufacturing process method of spicy goose. Background Art

[0002] As a popular marinated food, spicy goose has a large market demand. Its traditional manufacturing process includes steps such as thawing, cleaning, ingredient preparation, cooking, packaging, and sterilization. However, there are many deficiencies in the existing technology in terms of sterilization and anti-corrosion.

[0003] Traditional thermal sterilization methods, such as high-temperature and high-pressure sterilization, although they can effectively kill microorganisms, will cause the protein in goose meat to denature at high temperatures, resulting in hardening of the meat texture, a decline in taste, and certain damage to nutritional components. For example, long-term high-temperature treatment will oxidize unsaturated fatty acids in duck meat, affecting the flavor, and at the same time will also cause the loss of nutrients such as vitamins. Summary of the Invention

[0004] In view of the deficiencies of the existing technology, the present invention provides a manufacturing process method of spicy goose. To achieve the above objectives, the present invention is realized through the following technical solutions: A manufacturing process method of spicy goose, comprising the following steps: S1: Thawing, placing the frozen goose in a low-temperature thawing chamber at 2 - 4°C, setting the thawing time to 18 - 24 h, and ensuring that the central temperature of the goose meat slowly rises to -2 - 2°C; S2 Cleaning: Placing the thawed goose into a cleaning pool filled with cleaning liquid, completely submerging the goose body, soaking and cleaning for 15 - 20 minutes, and then rinsing it clean with clear water; S3 Marinating: Placing the cleaned goose meat into the marinating liquid until the marinating liquid covers the goose meat, and using vacuum tumbling technology to marinate the goose meat, with the marinating temperature at 2 - 4°C and the marinating time at 12 - 15 h; S4 Cooking: Adopting a staged temperature-controlled cooking technology. In the first stage, placing the marinated goose into a cooking pot, adding an appropriate amount of clear water to cover the goose body, heating it with high heat until the water temperature reaches 80 - 85°C, and cooking for 15 - 20 minutes. In the second stage, the water temperature drops to 70 - 75°C and is kept at a constant temperature for cooking for 30 - 40 minutes. In the third stage, slowly raising the temperature to 90 - 95°C and maintaining it for 10 - 15 minutes; S5 Packaging: Quickly vacuum-packaging the cooked goose using a packaging machine, immediately sending the product after inner packaging into a pulsed electric field sterilization device for sterilization treatment. Subsequently, transferring the product to a low-temperature cold storage at 2°C, refrigerating for 18 hours, and then performing outer packaging in a sterile environment in the cold storage; S6: Product inspection; S7: Warehousing.

[0005] Further, the pickling solution, by mass fraction, includes 5-8% of flavoring extract, 0.2-0.5% of food-grade phosphate, 0.1%-0.3% of carrageenan, 0.05%-0.1% of sodium erythorbate, 0.15% of curcumin, and the balance is water. The components are mixed to obtain the pickling solution.

[0006] Further, for the preparation of the cleaning solution, by mass percentage, it includes 0.1%-0.5% of chitosan, 0.02-0.1% of tea polyphenols, 0.02-1% of allicin, 5-15% of ethanol, 0.1-0.15% of nisin, and the balance is water.

[0007] Further, the method for preparing the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, dissolve allicin in water completely to obtain an allicin aqueous solution, and dissolve nisin in water completely to obtain a nisin aqueous solution. A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning solution.

[0008] Further, the flavoring extract, by weight, includes 3-5 parts of star anise, 2-3 parts of cinnamon, 2-3 parts of fennel, 2.5-4 parts of Chinese prickly ash, 2-3 parts of Zanthoxylum simulans, 4-6 parts of dried chili peppers, 0.4-0.8 parts of cloves, 0.12-0.2 parts of tsaoko fruit, 1-1.5 parts of cinnamon leaves, 1.6-2.5 parts of galangal, 1-1.5 parts of angelica dahurica, 0.6-1 part of perilla leaves, and 1-1.5 parts of kaempferia galanga.

[0009] Further, the method for preparing the flavoring extract is as follows: Mix the raw materials of the flavoring extract, then mix with water at a ratio of 1:10-15 and quickly heat to 100°C at a rate of 20°C per minute, then cool to 80-90°C and keep boiling for 1-1.5 h, filter, and concentrate the liquid to a viscous state to obtain the flavoring extract.

[0010] Further, in S5, preliminary sterilization is carried out by setting an electric field strength of 35 kV / cm, a pulse width of 25 μs, and a treatment time of 50 seconds.

[0011] Compared with the prior art, the present invention has the following beneficial effects: 1. Nisin produced by Streptococcus lactis is a polypeptide antibacterial substance, which can bind to receptors on the bacterial cell membrane to form pores. Curcumin can interfere with the bacterial communication system and inhibit biofilm formation. Nisin can destroy the formed biofilm, and the two work synergistically to significantly inhibit the formation and growth of bacterial biofilms.

[0012] During the cleaning process, the film barrier formed by chitosan protects nisin and retains it inside the goose body.

[0013] 2. Curcumin has inhibitory effects on both Gram-positive and Gram-negative bacteria. After being compounded with nisin, it can broaden the antibacterial spectrum, more comprehensively inhibit various microorganisms in food, and has good antibacterial effects against Escherichia coli and Staphylococcus aureus.

[0014] 3. In the processing of meat products, sodium erythorbate has a good color protection effect. It can prevent the myoglobin in meat products from being oxidized to metmyoglobin, thus maintaining the bright color of meat products. In the production of spicy goose, sodium erythorbate can combine with ferrous ions in myoglobin to form a stable complex, preventing it from being oxidized and keeping the red color of goose meat stable.

[0015] Sodium erythorbate has reducibility and can prevent food from oxidation and deterioration. When nisin is applied in food, the oxidation environment may affect its stability and activity. The antioxidant property of sodium erythorbate can protect nisin, reduce its oxidative inactivation, and thus extend its fresh-keeping effect. Sodium erythorbate can enhance the antibacterial activity of nisin. Its reducibility can change the environmental redox potential, making nisin more likely to bind to the bacterial cell membrane and play an antibacterial role. Specific implementation manners

[0016] The following will clearly and completely describe the technical solutions in the present invention in combination with the embodiments in the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. The description of at least one exemplary embodiment below is actually only illustrative and in no way limits the present invention and its application or use. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0017] Example 1 A production process method for spicy goose includes the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 3°C, set the thawing time to 20 h, and ensure that the central temperature of the goose meat slowly rises to 0°C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with cleaning liquid, completely immerse the goose body, soak and clean for 15 minutes, and then rinse it clean with clean water. S3 Marinating: Put the cleaned goose meat into the marinating liquid until the marinating liquid submerges the goose meat, and use the vacuum tumbling technology to marinate the goose meat. The marinating temperature is 3°C, and the marinating time is 13 h. S4 Cooking: Using the technology of temperature-controlled cooking in stages. In the first stage, put the marinated goose into the cooking pot, add an appropriate amount of clear water to cover the goose, heat it with high heat until the water temperature reaches 85°C, and cook for 20 minutes. In the second stage, let the water temperature drop to 70°C and keep it at a constant temperature for 35 minutes. In the third stage, slowly raise the temperature to 90°C and maintain it for 13 minutes; S5 Packaging: Quickly vacuum-pack the cooked goose using the packaging area. Immediately after inner packaging, transfer the product to a pulsed electric field sterilization device for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2°C and refrigerate for 18 hours. Then, perform outer packaging in a sterile environment in the cold storage; S6: Product inspection; S7: Storage in warehouse.

[0018] The marinating liquid, by mass fraction, includes 5% seasoning extract, 0.25% food-grade phosphate, 0.15% carrageenan, 0.05% sodium erythorbate, 0.15% curcumin, and the rest is clear water. Mix them to obtain the marinating liquid.

[0019] The cleaning liquid is prepared as follows, by mass percentage: 0.25% chitosan, 0.07% tea polyphenols, 0.07% allicin, 10% ethanol, 0.13% nisin, and the rest is water.

[0020] The preparation method of the cleaning liquid includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution. Dissolve allicin completely in water to obtain an allicin aqueous solution. Dissolve nisin completely in water to obtain a nisin aqueous solution; A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning liquid.

[0021] The seasoning extract, by weight, includes 4 parts star anise, 2.5 parts cinnamon, 2.5 parts fennel, 3 parts Chinese prickly ash, 2 parts Chinese wild pepper, 4.5 parts dried chili peppers, 0.6 parts cloves, 0.18 parts tsaoko, 1.2 parts cinnamon leaves, 2.0 parts galangal, 1 part angelica dahurica, 0.8 part perilla leaf, and 1 part kaempferia galanga.

[0022] The preparation method of the seasoning extract is as follows: Mix the raw materials of the seasoning extract, then mix with clear water at a ratio of 1:13, quickly heat to 100°C at a rate of 20°C per minute, then cool to 85°C and keep boiling for 1 hour, filter, and concentrate the liquid to a viscous state to obtain the seasoning extract.

[0023] In S5, set the electric field strength at 35 kV / cm, the pulse width at 25 μs, and the treatment time at 50 seconds for preliminary sterilization.

[0024] Example 2 A manufacturing process method for spicy goose, comprising the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 2°C, set the thawing time to 18 hours, and ensure that the central temperature of the goose meat slowly rises to -2°C; S2 Cleaning: Put the thawed goose into a cleaning pool filled with cleaning solution, completely immerse the goose body, soak and clean for 15 minutes, and then rinse it clean with clear water; S3 Marinating: Put the cleaned goose meat into the marinating solution until the marinating solution submerges the goose meat, and use vacuum tumbling technology to marinate the goose meat. The marinating temperature is 2°C and the marinating time is 12 hours; S4 Cooking: Adopt a staged temperature-controlled cooking technology. In the first stage, put the marinated goose into a cooking pot, add an appropriate amount of clear water to cover the goose body, heat it to 80°C with high heat, and cook for 15 minutes. In the second stage, lower the water temperature to 70°C and keep it at a constant temperature for 30 minutes. In the third stage, slowly raise the temperature to 90°C and maintain it for 10 minutes; S5 Packaging: Quickly vacuum-pack the cooked goose with the packaging material. The product after inner packaging is immediately sent to a pulsed electric field sterilization device for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2°C and refrigerate for 18 hours, and then perform outer packaging in a sterile environment in the cold storage; S6: Product inspection; S7: Warehousing.

[0025] The marinating solution, calculated by mass fraction, includes 5% of seasoning extract, 0.2 of food-grade phosphate, 0.1% of carrageenan, 0.05% of sodium erythorbate, 0.15% of curcumin, and the rest is water. Mix to obtain the marinating solution.

[0026] The preparation of the cleaning solution, calculated by mass percentage, includes 0.1% of chitosan, 0.02% of tea polyphenols, 0.02% of allicin, 5% of ethanol, 0.1% of nisin, and the rest is water.

[0027] The preparation method of the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, dissolve allicin in water to obtain an allicin aqueous solution, and dissolve nisin in water to obtain a nisin aqueous solution; A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning solution.

[0028] The seasoning extract, by weight, includes 3 parts of star anise, 2 parts of cinnamon, 2 parts of fennel, 2.5 parts of Chinese prickly ash, 2 parts of Sichuan pepper, 4 parts of dried chili peppers, 0.4 part of cloves, 0.12 part of tsaoko fruit, 1 part of cassia leaves, 1.6 parts of galangal, 1 part of dahurian angelica root, 0.6 part of perilla leaves, and 1 part of kaempferia galanga.

[0029] The preparation method of the seasoning extract is as follows: Mix the raw materials of the seasoning extract, then quickly heat it to 100°C at a rate of 20°C per minute with water in a ratio of 1:10, then cool it to 80°C and keep boiling for 1 h, filter, and concentrate the liquid to a viscous state to obtain the seasoning extract.

[0030] In S5, preliminary sterilization is carried out by setting an electric field strength of 35 kV / cm, a pulse width of 25 μs, and a treatment time of 50 seconds.

[0031] Example 3 A manufacturing process method for spicy goose includes the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 4°C, set the thawing time to 24 h, and ensure that the central temperature of the goose meat slowly rises to 2°C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with cleaning liquid, completely immerse the goose body, soak and clean for 16 minutes, and then rinse it clean with water. S3 Marinating: Put the cleaned goose meat into the marinating liquid until the marinating liquid covers the goose meat, and use the vacuum tumbling technology to marinate the goose meat. The marinating temperature is 4°C, and the marinating time is 15 h. S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the marinated goose into the cooking pot, add an appropriate amount of water to cover the goose body, heat it to 85°C with high heat, and cook for 20 minutes. In the second stage, lower the water temperature to 75°C and keep cooking for 40 minutes. In the third stage, slowly raise the temperature to 95°C and keep it for 15 minutes. S5 Packaging: Quickly vacuum-pack the cooked goose with the packaging material. The product after inner packaging is immediately sent to a pulsed electric field sterilization device for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2°C, refrigerate for 18 hours, and then perform outer packaging in a sterile environment in the cold storage. S6: Product inspection; S7: Storage in warehouse.

[0032] The marinating liquid, by mass fraction, includes 8% of the seasoning extract, 0.5% of food-grade phosphate, 0.3% of carrageenan, 0.1% of sodium erythorbate, 0.15% of curcumin, and the rest is water. Mix them to obtain the marinating liquid.

[0033] The preparation of the cleaning solution includes, by mass percentage, 0.5% chitosan, 0.1% tea polyphenols, 1% allicin, 6% ethanol, 0.15% nisin, and the balance is water.

[0034] The method for preparing the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, dissolve allicin in water completely to obtain an allicin aqueous solution, and dissolve nisin in water completely to obtain a nisin aqueous solution; A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning solution.

[0035] The seasoning extract includes, by weight, 5 parts star anise, 3 parts cinnamon, 3 parts fennel, 4 parts Chinese prickly ash, 3 parts Zanthoxylum simulans, 6 parts dried chili peppers, 0.8 part cloves, 0.2 part tsaoko fruit, 1.5 parts fragrant leaves, 2.5 parts galangal, 1.5 parts angelica dahurica, 1 part perilla leaf, and 1.5 parts kaempferia galanga.

[0036] The method for preparing the seasoning extract is as follows: Mix the raw materials of the seasoning extract, then mix with clear water at a ratio of 1:15, quickly heat to 100°C at a rate of 20°C per minute, then cool to 90°C and keep boiling for 1.5 h, filter, and concentrate the liquid to a viscous state to obtain the seasoning extract.

[0037] In S5, set the electric field strength at 35 kV / cm, the pulse width at 25 μs, and the treatment time at 50 seconds for preliminary sterilization.

[0038] Example 4 A production process method for spicy goose includes the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 2.5°C, set the thawing time to 19 h, and ensure that the central temperature of the goose meat slowly rises to -1°C; S2 Cleaning: Put the thawed goose into a cleaning pool filled with the cleaning solution, completely immerse the goose body, soak and clean for 16 minutes, and then rinse it clean with clear water; S3 Marinating: Put the cleaned goose meat into the marinating solution until the marinating solution covers the goose meat, and use the vacuum tumbling technology to marinate the goose meat. The marinating temperature is 2.5°C, and the marinating time is 13 h; S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the marinated goose into the cooking pot, add an appropriate amount of clear water to cover the goose body, heat it to 81°C with high heat, and cook for 16 minutes. In the second stage, lower the water temperature to 72°C and keep cooking at a constant temperature for 32 minutes. In the third stage, slowly heat up to 92°C and keep it for 12 minutes; S5 Packaging: The cooked geese are quickly vacuum-packed internally using the packaging materials at the place of use. The product after internal packaging is immediately sent to a pulsed electric field sterilization device for sterilization treatment. Subsequently, the product is transferred to a low-temperature cold storage at 2°C and refrigerated for 18 hours, and then the outer packaging is carried out in a sterile environment in the cold storage room; S6: Product inspection; S7: Storage in warehouse.

[0039] The pickling solution, by mass fraction, includes 6% seasoning extract, 0.3% food-grade phosphate, 0.5% carrageenan, 0.06% sodium erythorbate, 0.15% curcumin, and the rest is water. Mix them to obtain the pickling solution.

[0040] The cleaning solution is prepared as follows, by mass percentage: 0.2% chitosan, 0.03% tea polyphenols, 0.03% allicin, 7% ethanol, 0.12% nisin, and the rest is water.

[0041] The preparation method of the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, dissolve allicin in water completely to obtain an allicin aqueous solution, and dissolve nisin in water completely to obtain a nisin aqueous solution; A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning solution.

[0042] The seasoning extract, by weight, includes 3.5 parts of star anise, 2.3 parts of cinnamon, 2.3 parts of fennel, 2.8 parts of Chinese prickly ash, 2.3 parts of Zanthoxylum simulans Hance, 4.6 parts of dried chili peppers, 0.5 part of cloves, 0.13 part of tsaoko fruit, 1.1 parts of cinnamon leaves, 1.7 parts of galangal, 1.1 parts of angelica dahurica, 0.7 part of perilla leaves, and 1.2 parts of kaempferia galanga.

[0043] The preparation method of the seasoning extract is as follows: Mix the raw materials of the seasoning extract, then mix with water at a ratio of 1:11 and quickly heat to 100°C at a rate of 20°C per minute, then cool to 83°C and keep boiling for 1.1 h, filter, and concentrate the liquid to a viscous state to obtain the seasoning extract.

[0044] In S5, set the electric field strength at 35 kV / cm, the pulse width at 25 μs, and the treatment time at 50 seconds for preliminary sterilization.

[0045] Example 5 A manufacturing process method of spicy geese includes the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 4°C, set the thawing time to 22 hours, and ensure that the central temperature of the goose meat slowly rises to 1°C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with cleaning liquid, completely immerse the goose body, soak and clean for 24 minutes, and then rinse thoroughly with clean water. S3 Marinating: Put the cleaned goose meat into the marinating liquid until the marinating liquid covers the goose meat, and use the vacuum tumbling technology to marinate the goose meat. The marinating temperature is 3.5°C and the marinating time is 14 hours. S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the marinated goose into the cooking pot, add an appropriate amount of clean water to cover the goose body, heat it with high heat until the water temperature reaches 84°C, and cook for 19 minutes. In the second stage, lower the water temperature to 74°C and keep it at a constant temperature for 39 minutes. In the third stage, slowly raise the temperature to 94°C and maintain it for 14 minutes. S5 Packaging: Quickly vacuum-pack the cooked goose with the packaging material. The product after inner packaging is immediately sent to a pulsed electric field sterilization device for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2°C and refrigerate for 18 hours, and then perform outer packaging in a sterile environment in the cold storage. S6: Product inspection; S7: Storage in warehouse.

[0046] The marinating liquid, calculated by mass fraction, includes 7% seasoning extract, 0.45% food-grade phosphate, 0.25% carrageenan, 0.08% sodium erythorbate, 0.15% curcumin, and the rest is water. Mix to obtain the marinating liquid.

[0047] The cleaning liquid is prepared as follows, calculated by mass percentage: 0.4% chitosan, 0.08% tea polyphenols, 0.08% allicin, 14% ethanol, 0.4% nisin, and the rest is water.

[0048] The preparation method of the cleaning liquid includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, dissolve allicin in water to obtain an allicin aqueous solution, and dissolve nisin in water to obtain a nisin aqueous solution. A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, and then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning liquid.

[0049] The seasoning extract, by weight, includes 4.5 parts of star anise, 2.8 parts of cinnamon, 2.8 parts of fennel, 3.5 parts of Chinese prickly ash, 2.8 parts of Zanthoxylum simulans Hance, 5.5 parts of dried chili peppers, 0.7 part of cloves, 0.18 part of tsaoko fruit, 1.4 parts of myrcia leaves, 2.3 parts of galangal, 1.4 parts of angelica dahurica, 0.9 part of perilla leaves, and 1.4 parts of kaempferia galanga.

[0050] The preparation method of the seasoning extract is as follows: Mix the raw materials of the seasoning extract, then quickly heat it to 100°C at a rate of 20°C per minute with water in a ratio of 1:14, then cool it to 88°C and keep boiling for 1.4 hours, filter, and concentrate the liquid to a viscous state to obtain the seasoning extract.

[0051] In S5, set the electric field strength at 35 kV / cm, the pulse width at 25 μs, and the treatment time at 50 seconds for preliminary sterilization.

[0052] Comparative Example 1 The difference from Example 1 is only that curcumin is not added in the preparation of the pickling solution.

[0053] A manufacturing process method for spicy goose includes the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 3°C, set the thawing time to 20 hours, and ensure that the central temperature of the goose meat slowly rises to 0°C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with cleaning liquid, completely immerse the goose body, soak and clean for 15 minutes, and then rinse it clean with water. S3 Pickling: Put the cleaned goose meat into the pickling solution until the pickling solution submerges the goose meat, and use the vacuum tumbling technology to pickle the goose meat at a pickling temperature of 3°C for 13 hours. S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the pickled goose into a cooking pot, add an appropriate amount of water to cover the goose body, heat it to 85°C with high heat, and cook for 20 minutes. In the second stage, lower the water temperature to 70°C and keep cooking at a constant temperature for 35 minutes. In the third stage, slowly raise the temperature to 90°C and maintain it for 13 minutes. S5 Packaging: Quickly vacuum-pack the cooked goose with the packaging material, immediately send the product after inner packaging to a pulsed electric field sterilization device for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2°C, refrigerate for 18 hours, and then perform outer packaging in a sterile environment in the cold storage. S6: Product inspection; S7: Storage in warehouse.

[0054] The pickling solution, by mass fraction, includes 5% of flavoring extract, 0.25% of food-grade phosphate, 0.15% of carrageenan, 0.05% of sodium erythorbate, 0.15% of curcumin, and the balance is water. Mix them to obtain the pickling solution.

[0055] The cleaning solution is prepared as follows. By mass percentage, it includes 0.25% of chitosan, 0.07% of tea polyphenols, 0.07% of allicin, 10% of ethanol, 0.13% of nisin, and the balance is water.

[0056] The preparation method of the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution. Dissolve allicin completely in water to obtain an allicin aqueous solution. Dissolve nisin completely in water to obtain a nisin aqueous solution. A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution. While stirring, slowly add the nisin solution. Mix evenly to obtain a mixed solution. Then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning solution.

[0057] The flavoring extract, by weight parts, includes 4 parts of star anise, 2.5 parts of cinnamon, 2.5 parts of fennel, 3 parts of Chinese prickly ash, 2 parts of Chinese wild pepper, 4.5 parts of dried chili peppers, 0.6 parts of cloves, 0.18 parts of tsaoko fruit, 1.2 parts of cinnamon leaves, 2.0 parts of galangal, 1 part of dahurian angelica root, 0.8 part of perilla leaf, and 1 part of kaempferia galanga.

[0058] The preparation method of the flavoring extract is as follows: Mix the raw materials of the flavoring extract, then mix with water at a ratio of 1:13 and quickly heat to 100°C at a rate of 20°C per minute, then cool to 85°C and keep boiling for 1 h, filter, and concentrate the liquid to a viscous state to obtain the flavoring extract.

[0059] In S5, set the electric field strength at 35 kV / cm, the pulse width at 25 μs, and the treatment time at 50 s for preliminary sterilization.

[0060] Comparative Example 2 The difference from Example 1 is only that nisin is not added in the preparation of the cleaning solution.

[0061] A production process method for spicy goose includes the following steps: S1: Thaw. Place the frozen goose in a low-temperature thawing chamber at 3°C, set the thawing time to 20 h, and ensure that the central temperature of the goose meat slowly rises to 0°C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with the cleaning solution, completely immerse the goose body, soak and clean for 15 minutes, and then rinse it clean with clean water. S3 Pickling: Put the cleaned goose meat into the pickling solution until the pickling solution submerges the goose meat, and use the vacuum tumbling technology to pickle the goose meat. The pickling temperature is 3°C and the pickling time is 13 hours. S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the pickled goose into the cooking pot, add an appropriate amount of water to cover the goose body, heat it to 85°C with high heat, and cook for 20 minutes. In the second stage, lower the water temperature to 70°C and keep it at a constant temperature for 35 minutes. In the third stage, slowly raise the temperature to 90°C and maintain it for 13 minutes. S5 Packaging: Quickly vacuum-pack the cooked goose with the packaging material, and immediately send the product after inner packaging to the pulsed electric field sterilization equipment for sterilization treatment. Then, transfer the product to a low-temperature cold storage at 2°C and refrigerate it for 18 hours. Then, perform outer packaging in a sterile environment in the cold storage. S6: Product inspection; S7: Storage in warehouse.

[0062] The pickling solution, by mass fraction, includes 5% of seasoning extract, 0.25% of food-grade phosphate, 0.15% of carrageenan, 0.05% of sodium erythorbate, 0.15% of curcumin, and the rest is water. Mix them to obtain the pickling solution.

[0063] The cleaning solution is prepared as follows, by mass percentage: 0.25% of chitosan, 0.07% of tea polyphenols, 0.07% of allicin, 10% of ethanol, and the rest is water.

[0064] The preparation method of the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, and add allicin to water and dissolve it completely to obtain an allicin aqueous solution. A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, mix them evenly to obtain a mixed solution, then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain the cleaning solution.

[0065] The seasoning extract, by weight, includes 4 parts of star anise, 2.5 parts of cinnamon, 2.5 parts of fennel, 3 parts of Chinese prickly ash, 2 parts of Zanthoxylum simulans, 4.5 parts of dried chili peppers, 0.6 parts of cloves, 0.18 parts of tsaoko fruit, 1.2 parts of cinnamon leaves, 2.0 parts of galangal, 1 part of angelica dahurica, 0.8 part of perilla leaf, and 1 part of kaempferia galanga.

[0066] The preparation method of the seasoning extract is as follows: Mix the raw materials of the seasoning extract, then mix with water at a ratio of 1:13 and quickly heat it to 100°C at a rate of 20°C per minute, then cool it to 85°C and keep it at a constant temperature and continue to cook for 1 hour, filter, and concentrate the liquid to a viscous state to obtain the seasoning extract.

[0067] In S5, preliminary sterilization is carried out by setting an electric field strength of 35 kV / cm, a pulse width of 25 μs, and a treatment time of 50 seconds.

[0068] Comparative Example 3 The difference from Example 1 is only that nisin is not added in the preparation of the cleaning solution, and curcumin is not added in the preparation of the pickling solution.

[0069] A production process method for spicy goose includes the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 3°C, set the thawing time to 20 h, and ensure that the central temperature of the goose meat slowly rises to 0°C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with the cleaning solution, completely immerse the goose body, soak and clean for 15 minutes, and then rinse it clean with clear water. S3 Pickling: Put the cleaned goose meat into the pickling solution until the pickling solution submerges the goose meat, and use the vacuum tumbling technology to pickle the goose meat. The pickling temperature is 3°C, and the pickling time is 13 h. S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the pickled goose into the cooking pot, add an appropriate amount of clear water to submerge the goose body, heat it to 85°C with high heat, and cook for 20 minutes. In the second stage, lower the water temperature to 70°C and keep it at a constant temperature for 35 minutes. In the third stage, slowly raise the temperature to 90°C and maintain it for 13 minutes. S5 Packaging: Quickly vacuum-pack the cooked goose with the packaging material used, and immediately send the product after inner packaging to a pulsed electric field sterilization device for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2°C, refrigerate for 18 hours, and then carry out outer packaging in a sterile environment in the cold storage. S6: Product inspection; S7: Warehousing.

[0070] The pickling solution, calculated by mass fraction, includes 5% of the seasoning extract, 0.25% of the food-grade phosphate, 0.15% of carrageenan, 0.05% of sodium erythorbate, and the rest is water. Mix to obtain the pickling solution.

[0071] The preparation of the cleaning solution, calculated by mass percentage, includes 0.25% of chitosan, 0.07% of tea polyphenols, 0.07% of allicin, 10% of ethanol, and the rest is water.

[0072] The preparation method of the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, and add allicin to water and dissolve it completely to obtain an allicin aqueous solution. A2: Mix the tea polyphenol ethanol solution and the allicin aqueous solution, mix them evenly to obtain a mixed solution, then add chitosan and the remaining water, and continue to stir until evenly mixed to obtain a cleaning solution.

[0073] The seasoning extract, by weight, includes 4 parts of star anise, 2.5 parts of cinnamon, 2.5 parts of fennel, 3 parts of Chinese prickly ash, 2 parts of Zanthoxylum simulans, 4.5 parts of dried chili peppers, 0.6 part of cloves, 0.18 part of tsaoko fruit, 1.2 parts of myrtle leaves, 2.0 parts of galangal, 1 part of dahurian angelica root, 0.8 part of perilla leaves and 1 part of kaempferia galanga.

[0074] The preparation method of the seasoning extract is as follows: Mix the raw materials of the seasoning extract, then quickly heat it to 100 °C at a rate of 20 °C per minute with clear water in a ratio of 1:13, then cool it to 85 °C and keep boiling for 1 h, filter, and concentrate the liquid to a viscous state to obtain the seasoning extract.

[0075] In S5, set the electric field strength at 35 kV / cm, the pulse width at 25 μs, and the treatment time at 50 seconds for preliminary sterilization.

[0076] Comparative Example 4 Different from Example 1, chitosan was not added in the preparation of the cleaning solution.

[0077] A production process method of spicy goose, including the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 3 °C, set the thawing time to 20 h, and ensure that the central temperature of the goose meat slowly rises to 0 °C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with the cleaning solution, completely immerse the goose body, soak and clean for 15 minutes, and then rinse it clean with clean water. S3 Marinating: Put the cleaned goose meat into the marinating solution until the marinating solution covers the goose meat, and use the vacuum tumbling technology to marinate the goose meat. The marinating temperature is 3 °C and the marinating time is 13 h. S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the marinated goose into the cooking pot, add an appropriate amount of clean water to cover the goose body, heat it with high heat until the water temperature reaches 85 °C, and cook for 20 minutes. In the second stage, the water temperature drops to 70 °C and keep cooking at a constant temperature for 35 minutes. In the third stage, slowly heat up to 90 °C and keep it for 13 minutes. S5 Packaging: Quickly vacuum-pack the cooked goose with the packaging material, and immediately send the product after inner packaging into the pulsed electric field sterilization equipment for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2 °C, refrigerate for 18 hours, and then perform outer packaging in a sterile environment in the cold storage. S6: Product inspection; S7: Warehousing.

[0078] The pickling solution, by mass fraction, includes 5% of flavoring extract, 0.25% of food-grade phosphate, 0.15% of carrageenan, 0.05% of sodium erythorbate, 0.15% of curcumin, and the balance is water. Mix them to obtain the pickling solution.

[0079] The preparation of the cleaning solution, by mass percentage, includes 0.07% of tea polyphenols, 0.07% of allicin, 10% of ethanol, 0.13% of nisin, and the balance is water.

[0080] The preparation method of the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, dissolve allicin in water completely to obtain an allicin aqueous solution, and dissolve nisin in water completely to obtain a nisin aqueous solution. A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, then add the remaining water, and continue to stir until evenly mixed to obtain the cleaning solution.

[0081] The flavoring extract, by weight, includes 4 parts of star anise, 2.5 parts of cinnamon, 2.5 parts of fennel, 3 parts of Chinese prickly ash, 2 parts of Chinese wild pepper, 4.5 parts of dried chili peppers, 0.6 parts of cloves, 0.18 parts of tsaoko fruits, 1.2 parts of cinnamon leaves, 2.0 parts of galangal, 1 part of angelica dahurica, 0.8 part of perilla leaves, and 1 part of kaempferia galanga.

[0082] The preparation method of the flavoring extract is as follows: Mix the raw materials of the flavoring extract, then mix with water at a ratio of 1:13 and quickly heat to 100°C at a rate of 20°C per minute, then cool to 85°C and keep boiling for 1 h, filter, and concentrate the liquid to a viscous state to obtain the flavoring extract.

[0083] In S5, set the electric field strength at 35 kV / cm, the pulse width at 25 μs, and the treatment time at 50 s for preliminary sterilization.

[0084] Comparative Example 5 Neither chitosan nor nisin was added in the preparation of the cleaning solution, and neither curcumin was added in the preparation of the pickling solution.

[0085] A production process method for spicy goose includes the following steps: S1: Thawing. Place the frozen goose in a low-temperature thawing chamber at 3°C, set the thawing time to 20 h, and ensure that the central temperature of the goose meat slowly rises to 0°C. S2 Cleaning: Put the thawed goose into a cleaning pool filled with the cleaning solution, completely immerse the goose body, soak and clean for 15 minutes, and then rinse it clean with water. S3 Pickling: Put the cleaned goose meat into the pickling solution until the pickling solution submerges the goose meat, and use vacuum tumbling technology to pickle the goose meat. The pickling temperature is 3°C and the pickling time is 13 hours. S4 Cooking: Adopt the staged temperature-controlled cooking technology. In the first stage, put the pickled goose into the cooking pot, add an appropriate amount of water to cover the goose body, heat it with high heat until the water temperature reaches 85°C, and cook for 20 minutes. In the second stage, lower the water temperature to 70°C and keep it at a constant temperature for 35 minutes. In the third stage, slowly raise the temperature to 90°C and maintain it for 13 minutes. S5 Packaging: Quickly vacuum-pack the cooked goose using the packaging area. The product after inner packaging is immediately sent to a pulsed electric field sterilization device for sterilization treatment. Subsequently, transfer the product to a low-temperature cold storage at 2°C and refrigerate for 18 hours, and then perform outer packaging in a sterile environment in the cold storage. S6: Product inspection; S7: Warehousing.

[0086] The pickling solution, by mass fraction, includes 5% of flavoring extract, 0.25% of food-grade phosphate, 0.15% of carrageenan, 0.05% of sodium erythorbate, and the rest is water. Mix them to obtain the pickling solution.

[0087] The cleaning solution is prepared as follows, by mass percentage: 0.07% of tea polyphenols, 0.07% of allicin, 10% of ethanol, and the rest is water.

[0088] The preparation method of the cleaning solution includes: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, dissolve allicin in water to obtain a complete allicin aqueous solution, and dissolve nisin in water to obtain a complete nisin aqueous solution. A2: Mix the tea polyphenol-ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix evenly to obtain a mixed solution, and then add the remaining water, continue to stir until evenly mixed to obtain the cleaning solution.

[0089] The flavoring extract, by weight, includes 4 parts of star anise, 2.5 parts of cinnamon, 2.5 parts of fennel, 3 parts of Chinese prickly ash, 2 parts of Chinese wild pepper, 4.5 parts of dried chili peppers, 0.6 parts of cloves, 0.18 parts of tsaoko, 1.2 parts of cinnamon leaves, 2.0 parts of galangal, 1 part of angelica dahurica, 0.8 part of perilla leaf, and 1 part of kaempferia galanga.

[0090] The preparation method of the flavoring extract is as follows: Mix the raw materials of the flavoring extract, and then mix with water at a ratio of 1:13 and quickly heat to 100°C at a rate of 20°C per minute, then cool to 85°C and keep boiling for 1 hour, filter, and concentrate the liquid to a viscous state to obtain the flavoring extract.

[0091] In S5, a preliminary sterilization is carried out by setting an electric field strength of 35 kV / cm, a pulse width of 25 μs, and a treatment time of 50 seconds.

[0092] Table 1 shows the colony counts of Escherichia coli in the spicy ducks prepared in the examples and comparative examples.

[0093] Table 2 shows the colony counts of Staphylococcus aureus in the spicy ducks prepared in the examples and comparative examples.

[0094] Table 3 shows the results of colony detection of the spicy ducks prepared in the examples and comparative examples.

[0095] Table 4 shows the sensory evaluation results.

[0096] Combining Examples 1 - 5 and Tables 1 - 4, it can be seen that the spicy geese prepared by the technical solution of the present invention have good antibacterial effects and excellent appearances.

[0097] Combining Example 1 and Comparative Examples 1 - 3 and Tables 1 - 4, it can be seen that the addition of curcumin and nisin can improve the antibacterial effect of the prepared spicy geese. At the same time, curcumin and nisin can synergistically improve the antibacterial effect of the prepared spicy ducks, and can ensure the appearance of the spicy ducks.

[0098] Combining Comparative Example 1 and Comparative Example 4 and Tables 1 - 4, it can be seen that the addition of chitosan can improve the antibacterial property and the aesthetic degree of the prepared spicy geese. Combining with Comparative Example 5, it can be seen that chitosan can increase the synergistic effect between curcumin and nisin.

[0099] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, making equivalent substitutions or changes, should be covered by the protection scope of the present invention.

Claims

1. A method for making spicy goose, characterized in that: The following steps are involved: S1: Thawing, place the frozen goose in a low-temperature thawing room at 2-4°C, set the thawing time to 18-24h, and ensure that the core temperature of the goose meat slowly rises to -2-2°C; S2 Cleaning: Put the thawed goose into a cleaning pool filled with cleaning liquid, completely immerse the goose body, soak and clean for 15-20 minutes, and then rinse with clean water; S3 marinating: put the cleaned goose meat into the marinating liquid until the marinating liquid covers the goose meat, and marinate the goose meat using vacuum tumbling technology, the marinating temperature is 2-4°C, and the marinating time is 12-15h; S4 cooking: using staged temperature control cooking technology, in the first stage, put the marinated goose into the cooking pot, add an appropriate amount of water to cover the goose, heat it over high heat until the water temperature reaches 80-85℃, and cook for 15-20 minutes, in the second stage, the water temperature drops to 70-75℃, and cooks at a constant temperature for 30-40 minutes, in the third stage, slowly heat it to 90-95℃ and keep it for 10-15 minutes; S5 packaging: The cooked goose is quickly vacuum-packed in a packaging device, and the inner-packed product is immediately sent to the pulse electric field sterilization equipment for sterilization. Subsequently, the product is transferred to a low-temperature refrigerator at 2°C for 18 hours, and then the product is packaged in a sterile environment in the refrigerator; S6: Product inspection; S7: Storage.

2. The method for making spicy goose according to claim 1, characterized in that: The pickling liquid comprises, by mass fraction, 5-8% of seasoning extract, 0.2-0.5% of food-grade phosphate, 0.1%-0.3% of carrageenan, 0.05%-0.1% of sodium isoascorbate, 0.15% of curcumin, and the remainder is clear water, which are mixed to obtain the pickling liquid.

3. The method for making spicy goose according to claim 1, characterized in that: The cleaning solution comprises, by mass percentage, 0.1%-0.5% chitosan, 0.02-0.1% tea polyphenols, 0.02-1% allicin, 5-15% ethanol, 0.1-0.15% nisin, and the remainder is water.

4. The method for making spicy goose according to claim 1, characterized in that: The method for configuring the cleaning solution comprises: A1: Dissolve tea polyphenols in ethanol to obtain a tea polyphenol-ethanol solution, add allicin into water and dissolve it completely to obtain an allicin aqueous solution, and add nisin into water and dissolve it completely to obtain a nisin aqueous solution; A2: Mix the tea polyphenol ethanol solution and the allicin aqueous solution, slowly add the nisin solution while stirring, mix well to obtain a mixed solution, then add chitosan and the remaining water, and continue stirring until the mixture is well mixed to obtain a cleaning solution.

5. The method for making spicy goose according to claim 2, characterized in that: The seasoning extract comprises, by weight, 3-5 parts of star anise, 2-3 parts of cinnamon, 2-3 parts of fennel, 2.5-4 parts of prickly ash, 2-3 parts of Sichuan pepper, 4-6 parts of dried chili peppers, 0.4-0.8 parts of cloves, 0.12-0.2 parts of tsaoko, 1-1.5 parts of bay leaves, 1.6-2.5 parts of ginger, 1-1.5 parts of angelica dahurica, 0.6-1 parts of perilla leaves and 1-1.5 parts of galangal.

6. The method for making spicy goose according to claim 5, characterized in that: The preparation method of the seasoning extract is as follows: the raw materials of the seasoning extract are mixed, and then the mixture is rapidly heated to 100°C with clean water at a ratio of 1:10-15 at a rate of 20°C / min, and then the mixture is cooled to 80-90°C and continuously boiled for 1-1.5 hours, filtered, and the liquid is concentrated to a viscous state to obtain the seasoning extract.

7. The method for making spicy goose according to claim 1, characterized in that: In the S5, the electric field strength is set to 35 kV / cm, the pulse width is set to 25 μs, and the processing time is set to 50 seconds for preliminary sterilization.

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