Zanthoxylum armatum roasted goose premade dish and preparation method thereof

Abstract

The invention belongs to the field of food processing, and discloses a rattan pepper roasted goose premade dish and a preparation method thereof. The rattan pepper roasted goose premade dish comprises the following raw materials in parts by mass: 90-110 parts of goose breast meat; 1.5 to 2.5 parts of table salt; 1-2 parts of white granulated sugar; 1.5 to 2.5 parts of light soy sauce; 6-8 parts of cooking wine; 0.6 to 0.8 part of five spice powder; 0.5 to 0.8 part of black pepper; 1-2 parts of zanthoxylum armatum powder; 0.4 to 0.8 part of red yeast rice powder; and 0.2 to 0.4 part of composite phosphate. The rattan pepper roasted goose premade dish is prepared through low-temperature long-time roasting and high-temperature re-roasting, so that goose breast meat has high scores in the aspects of mouth feel and color of sensory evaluation. According to the invention, the zanthoxylum armatum powder is used as a main auxiliary material, so that the roasted goose is endowed with unique zanthoxylum armatum fresh scent and moderate numb taste, the layered change of the roasted goose in flavor and taste is enhanced, and the goose meat prefabricated dish which is rich in nutrition, unique in flavor, green and healthy is obtained.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a prepared dish of roasted goose with green pepper and a preparation method thereof. Background Art

[0002] Goose meat is a healthy food with high protein, low fat and low cholesterol, which is deeply loved by consumers. According to statistics, the consumption of goose meat is increasing every year, and the market demand is strong. Roasted goose meat has the characteristics of ruddy color, crispy skin, tender meat and obvious flavor. Therefore, the roasting process is an excellent cooking method among goose meat products and is widely favored by consumers. At present, the research on goose meat is mostly focused on sweet roasted goose meat, and roasted goose meat is mostly focused on roasting the whole goose and high-temperature roasting. With the rapid development of the catering industry, the innovation of products is playing an increasingly important role. For roasted goose meat, innovative and diverse flavors are more likely to attract the attention and favor of consumers. Summary of the invention

[0003] In order to overcome the above-mentioned shortcomings and deficiencies of the prior art, the primary purpose of the present invention is to provide a pre-prepared dish of roast goose with Sichuan pepper.

[0004] The prepared dish of roasted goose with Sichuan pepper obtained by the invention has attractive ruddy color, tender and juicy taste, is convenient to cook and eat, and has obvious roasted meat aroma and Sichuan pepper fragrance.

[0005] Another object of the present invention is to provide a method for preparing the above-mentioned prepared dish of roast goose with green pepper.

[0006] The purpose of the present invention is achieved through the following solutions:

[0007] A prepared dish of roasted goose with Sichuan peppercorns comprises the following raw materials by weight: 90-110 parts of goose breast meat; 1.5-2.5 parts of table salt; 1-2 parts of granulated sugar; 1.5-2.5 parts of soy sauce; 6-8 parts of cooking wine; 0.6-0.8 parts of five-spice powder; 0.5-0.8 parts of black pepper; 1-2 parts of Sichuan peppercorn powder; 0.4-0.8 parts of red yeast rice powder; and 0.2-0.4 parts of composite phosphate.

[0008] The composite phosphate includes at least two of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, and disodium dihydrogen pyrophosphate.

[0009] The mass of the Sichuan pepper powder is 1.35-1.5% of the mass of the goose breast meat.

[0010] The mass of the red yeast rice powder is 0.6-0.7% of the mass of the goose breast meat.

[0011] The mass of the composite phosphate is 0.3-0.35% of the mass of goose breast meat.

[0012] The method for preparing the above-mentioned prepared dish of roasted goose with Sichuan pepper comprises the following steps:

[0013] (1) Remove the fat, fascia and congestion on the surface of the goose breast, wash until there is no blood, drain and set aside;

[0014] (2) Mix table salt, granulated sugar, light soy sauce, cooking wine, five-spice powder, black pepper, Sichuan pepper powder and red yeast rice powder with water to obtain an external pickling solution;

[0015] (3) Dissolve the compound phosphate in water to obtain an internal pickling solution;

[0016] (4) Apply the external pickling solution evenly on the surface of the goose breast by rubbing, and inject the internal pickling solution evenly into the goose breast by internal injection method, stir evenly, and seal and refrigerate for pickling to obtain pickled goose breast;

[0017] (5) Place the pickled goose breast in an oven for baking. First, bake at a low temperature of 120 - 140 °C for 45 - 50 min; then bake at a high temperature of 180 - 200 °C for 6 - 10 min for re-baking;

[0018] (6) After the baked goose breast is cooled, vacuum package it and store it refrigerated.

[0019] The amount of water added in step (2) satisfies: making the raw materials of the external pickling solution mix evenly.

[0020] The amount of water added in step (3) satisfies: making the compound phosphate dissolve completely.

[0021] The speed of injecting the internal pickling solution into the goose breast evenly by the internal injection method in step (4) is 0.6 - 1 ml / s.

[0022] The refrigeration pickling temperature in step (4) is 0 - 4 °C; the time is 9 - 12 h.

[0023] The low-temperature baking in step (5) is two-stage baking. First, bake at 120 - 140 °C for 20 - 30 min, then turn the goose breast over as a whole, and continue to bake at 120 - 140 °C for 20 - 30 min. The total baking time is 45 - 50 min.

[0024] The temperature for refrigerated storage in step (6) is 0 - 4 °C.

[0025] The eating method of the prefabricated Sichuan pepper roasted goose is: place the prefabricated Sichuan pepper roasted goose product in hot water at 85 - 100 °C for heating for 8 - 10 min in a sealed state; or tear open the package and place it in a microwave oven for heating for 3 - 6 min to make the central temperature of the prefabricated Sichuan pepper roasted goose product reach 80 - 90 °C, then it can be eaten.

[0026] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0027] (1) The present invention modifies and optimizes the existing method for making roasted geese. By adopting low-temperature and long-time baking, it reduces energy consumption while dehydrating the product less, having a higher water-holding capacity, being less likely to become dry and firewood-like, and receiving a higher score in terms of taste in sensory evaluation. At the same time, high-temperature re-baking can make the goose breast meat have a rosy and attractive color, being less likely to be charred or burnt, improving the product quality while meeting the production requirements.

[0028] (2) Based on the demand for new-flavor prefabricated meat products in modern society and relying on the investigation of the popularity of different-flavor meat products among the public, the present invention selects Sichuan pepper powder, a flavor-enhancing auxiliary material with both medicinal and edible uses, as the main auxiliary material. After mixing and dissolving the ingredients evenly, it endows the roasted geese with a unique Sichuan pepper fragrance and a moderate numbing taste, enhancing the hierarchical changes in flavor and taste of the roasted geese, and obtaining a prefabricated goose dish that is rich in nutrition, unique in flavor, green and healthy. The product can be eaten after heating in hot water or a microwave oven for a period of time, with simple and fast operation. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a single-factor test diagram of the Sichuan pepper powder concentration of the present invention.

[0030] Figure 2 It is a single-factor test diagram of the monascus powder concentration of the present invention.

[0031] Figure 3 It is a single-factor test diagram of the compound phosphate concentration of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0032] The present invention will be further described in detail below in conjunction with the embodiments and the drawings, but the embodiments of the present invention are not limited thereto. For those not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. For the reagents or instruments without indicating the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0033] The reagents used in the embodiments can be conventionally purchased from the market without special instructions.

[0034] Langde goose breast meat: Select the breast meat of healthy Langde geese of the same batch and the same age that meet the requirements of livestock and poultry meat safety inspection indicators, transport it to the laboratory by cold chain, and store it at -20°C.

[0035] Compound phosphate: It includes sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, and sodium acid pyrophosphate, and the mass ratio of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, and sodium acid pyrophosphate is 24:21:14:3:3.

[0036] Example 1

[0037] A preparation method of a prefabricated Sichuan pepper roasted goose dish, comprising the following steps:

[0038] (1) Take 100 g of Landes goose breast meat and thaw it in a 4 °C refrigerator for 10 h. After thawing, soak the goose breast meat in clean water to remove the fat, congestion, and fascia on the surface of the goose breast meat. Then rinse it thoroughly with running water until there is no blood in the goose breast meat. Drain the water and set it aside.

[0039] (2) Add 2 g of salt, 1.5 g of granulated sugar, 2.5 g of light soy sauce, 7 g of cooking wine, 0.6 g of five-spice powder, 0.5 g of black pepper, 1.4 g of Sichuan pepper powder, and 0.7 g of red yeast rice powder into a container. Add water until all the raw materials are evenly mixed to obtain the outer pickling solution.

[0040] (3) Add 0.35 g of compound phosphate into a container. Add water until the compound phosphate is completely dissolved to obtain the inner pickling solution.

[0041] (4) Evenly apply the outer pickling solution on the surface of the goose breast meat by rubbing so that all parts of the goose breast meat are evenly coated. Inject the inner pickling solution into the goose breast meat evenly with a 5 ml syringe. When injecting, push it forward at a constant speed (0.5 ml / s). Finally, stir evenly, seal it, and refrigerate it in a 4 °C refrigerator for 10 h to obtain the pickled goose breast meat.

[0042] (5) After the goose breast meat is pickled, evenly spread the goose breast meat on the grill, brush oil on both sides, and first bake it at a low temperature of 140 °C. The low-temperature baking is divided into two stages. In the first stage, bake for 25 min. After the end, turn the whole goose breast meat over and continue baking for 25 min. That is, the total duration of low-temperature baking is 50 min. After the low-temperature baking is completed, use a high temperature of 200 °C to re-bake the goose breast meat for 10 min until the roasted goose breast meat shows a rosy color. During the baking process, pay attention to observing the baking state of the goose breast meat to avoid burning the goose breast meat.

[0043] (6) Take out the roasted goose breast meat, place it and let it cool to room temperature. After the goose breast meat cools, pack the goose breast meat into aluminum foil bags with a specification of 16 mm × 24 mm and a thickness of 0.14 mm, and seal it with medium-temperature (50 °C) heat sealing. Evacuate the air and seal the bags. After checking that the sealed aluminum foil bags are airtight, put them into a 0 - 4 °C refrigerator for refrigerated storage to obtain the prefabricated Sichuan pepper roasted goose dish.

[0044] Example 2

[0045] The difference from Example 1 is that in step (2), the Sichuan pepper powder is 1.4 g and the red yeast rice powder is 0.7 g; in step (3), the compound phosphate is 0.35 g.

[0046] Comparative Example 1

[0047] A preparation method of a prefabricated Sichuan pepper roasted goose dish comprises the following steps:

[0048] (1) Take 100 g of Landes goose breast meat and thaw it in a 4°C refrigerator for 10 h. After thawing, soak the goose breast meat in water to remove the fat, congestion, and fascia on the surface of the goose breast meat. Then rinse it thoroughly with running water until there is no blood in the goose breast meat. Drain the water and set it aside.

[0049] (2) Add 2 g of salt, 1.5 g of granulated sugar, 2.5 g of light soy sauce, 7 g of cooking wine, 0.6 g of five-spice powder, 0.5 g of black pepper, 2 g of Sichuan pepper powder, and 0.4 g of red yeast rice powder into a container. Add water until all the raw materials are evenly mixed to obtain the external pickling solution.

[0050] (3) Add 0.2 g of compound phosphate into a container. Add water until the compound phosphate is completely dissolved to obtain the internal pickling solution.

[0051] (4) Evenly apply the external pickling solution on the surface of the goose breast meat by rubbing so that all parts of the goose breast meat are evenly coated; evenly inject the internal pickling solution into the goose breast meat with a 5 ml syringe. When injecting, push it evenly (0.5 ml / s). Finally, stir evenly, seal it, and refrigerate it in a 4°C refrigerator for 10 h to obtain the pickled goose breast meat.

[0052] (5) After the goose breast meat is pickled, evenly spread the goose breast meat on the grill and first bake it at a low temperature of 120°C. The low-temperature baking is divided into two stages. Bake for 25 min in the first stage. After the baking is completed, turn the whole goose breast meat over and continue baking for 25 min. That is, the total duration of low-temperature baking is 50 min. After the low-temperature baking is completed, use a high temperature of 180°C to re-bake the goose breast meat for 8 min until the surface of the baked goose breast meat shows a rosy color. Observe the baking state of the goose breast meat during baking to avoid burning the goose breast meat.

[0053] (6) Take out the baked goose breast meat, place it and let it cool to room temperature. After the goose breast meat cools, pack the goose breast meat into aluminum foil bags with a specification of 16 mm × 24 mm and a thickness of 0.14 mm, and seal it with medium-temperature (50°C) heat sealing. Perform vacuum packaging and seal the bags. After checking that the sealed aluminum foil bags are airtight, put them into a 0 - 4°C refrigerator for refrigerated storage to obtain the prefabricated Sichuan pepper roasted goose dish.

[0054] Comparative Example 2

[0055] A preparation method of a prefabricated Sichuan pepper roasted goose dish, comprising the following steps:

[0056] (1) Take 100 g of Landes goose breast meat and thaw it in a 4°C refrigerator for 10 h. After thawing, soak the goose breast meat in water to remove the fat, congestion, and fascia on the surface of the goose breast meat. Then rinse it thoroughly with running water until there is no blood in the goose breast meat. Drain the water and set it aside.

[0057] (2) Add 2 g of salt, 1.5 g of white granulated sugar, 2.5 g of light soy sauce, 7 g of cooking wine, 0.6 g of five-spice powder, 0.5 g of black pepper, 1 g of Sichuan pepper powder, and 0.8 g of red yeast rice powder into the container, and add water until all the raw materials are evenly mixed to obtain the external pickling solution.

[0058] (3) Add 0.4 g of compound phosphate into the container, and add water until the compound phosphate is completely dissolved to obtain the internal pickling solution.

[0059] (4) The external pickling solution is evenly smeared on the surface of the goose breast by rubbing, so that all parts of the goose breast are evenly smeared; the internal pickling solution is evenly injected into the goose breast with a 5 ml syringe. When injecting, it should be pushed evenly (0.5 ml / s), and finally evenly stirred and sealed, and refrigerated and pickled in a 4°C refrigerator for 10 h to obtain the pickled goose breast.

[0060] (5) After the goose breast is pickled, evenly spread the goose breast on the grill, brush oil on both sides, and first bake at a low temperature of 130°C. The low-temperature baking is divided into two stages. The first stage is baked for 20 min. After the end, the whole goose breast is turned over and baked for another 25 min. That is, the total low-temperature baking time is 45 min. After the low-temperature baking is completed, use a high temperature of 190°C to re-bake the goose breast for 6 min until the baked goose breast shows a rosy color. Pay attention to observing the baking state of the goose breast during baking to avoid burning the goose breast.

[0061] (6) Take out the baked goose breast, place it and cool it to room temperature. After the goose breast is cooled, pack the goose breast into aluminum foil bags with a specification of 16 mm × 24 mm and a thickness of 0.14 mm, and heat-seal and package it at a medium temperature (50°C), and evacuate and seal the bags. After checking that the sealed aluminum foil bags are airtight, put them into a 0-4°C refrigerator for refrigerated storage to obtain the pre-made Sichuan pepper roasted goose dish.

[0062] Comparative Example 3

[0063] The difference from Example 1 is that the addition of Sichuan pepper powder auxiliary material in step (2) is removed.

[0064] Comparative Example 4

[0065] The difference from Example 1 is that the gradient baking in step (5) is changed to single high-temperature baking. Step (5) is specifically: after the goose breast is pickled, evenly spread the goose breast on the grill, brush oil on both sides, and bake at a high temperature of 180°C for 60 min. Pay attention to observing the baking state of the goose breast during baking to avoid burning the goose breast.

[0066] Sensory evaluation:

[0067] The roasted goose breast obtained in step (5) of the above Examples 1-2 and Comparative Examples 1-4, and the ready-to-eat Sichuan pepper roasted goose prepared in Examples 1-2 (stored at 0-4°C for 10-12 h) were reheated (the vacuum packaging was opened and heated in a microwave oven for 3 min), and the products were subjected to sensory evaluation.

[0068] Table 1 Sensory evaluation criteria

[0069]

[0070] Table 2 Sensory evaluation results

[0071] Color and luster Odor Taste Texture and mouthfeel Example 1 8.2 8.3 8.5 8.6 Reheating of Example 1 8.3 8.4 8.5 8.5 Example 2 8.7 8.2 8.7 8.9 Reheating of Example 2 8.6 8.4 8.7 8.7 Comparative Example 1 6.3 5.0 6.5 6.0 Comparative Example 2 7.9 5.9 7.4 7.0 Comparative Example 3 6.8 5.7 4.8 5.8 Comparative Example 4 7.1 6.5 6.1 5.8

[0072] By comparing the sensory evaluation scores of the roasted products in Examples 1 and 2 in Table 2 with the sensory evaluation scores after reheating, it can be seen that the ready-to-eat Sichuan pepper roasted goose prepared by the present invention has no obvious difference in color, smell, taste, texture and mouthfeel after reheating after refrigeration compared with the freshly roasted goose breast. By comparing Examples 1-2 with Comparative Examples 1-4, it can be seen that the products obtained by the technical solutions of Examples 1-2 have significantly better sensory evaluations.

[0073] Process optimization experiment:

[0074] In the following experiments, the concentration mentioned refers to the percentage of the mass of the corresponding raw material in the mass of the goose breast. For example, the Sichuan pepper powder concentration = mass of Sichuan pepper powder / mass of goose breast × 100%.

[0075] 1) Single-factor experimental design

[0076] A. Sichuan pepper powder concentration: Other conditions were the same as in Example 1, and experiments were carried out with a compound phosphate concentration of 0.3% and a monascus powder concentration of 0.6%. The fuzzy sensory mathematical scores of the Sichuan pepper roasted goose were compared when the added Sichuan pepper powder concentrations were 0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5% respectively.

[0077] B. Compound phosphate concentration: Other conditions were the same as in Example 1, and experiments were carried out with a Sichuan pepper powder concentration of 1.5% and a monascus powder concentration of 0.6%. The fuzzy sensory mathematical scores of the Sichuan pepper roasted goose were compared when the added compound phosphate concentrations were 0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% respectively.

[0078] C. Monascus powder concentration: Other conditions were the same as in Example 1, and experiments were carried out with a Sichuan pepper powder concentration of 1.5% and a compound phosphate concentration of 0.3%. The fuzzy sensory mathematical scores of the Sichuan pepper roasted goose were compared when the added monascus powder concentrations were 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% respectively.

[0079] 2) Response surface optimization experimental design

[0080] On the basis of single-factor experiments, the Central Composite Design experiment was designed using Design-Expert 13.0 software. The concentration of prickly ash powder (A), the concentration of compound phosphate (B), and the concentration of red yeast rice powder (C) were selected as three factors, and a three-factor and three-level experiment was designed with the fuzzy sensory mathematical score as the response.

[0081] Table 3 Factors, levels and coding of response surface experiments

[0082]

[0083] 3) Calculation of fuzzy sensory mathematical score

[0084] Using the binary comparison scoring method, the weights of color, odor, taste, and texture were obtained as 0.17, 0.13, 0.36, and 0.34 respectively;

[0085] The scores of color, odor, taste, and texture were divided into four grades: good, fair, medium, and poor, with scores of 100, 80, 60, and 40 respectively;

[0086] Ten professional personnel with sensory evaluation experience were selected to conduct sensory evaluation on roasted geese, and the evaluation grades of color, odor, taste, and texture were obtained respectively;

[0087] The evaluation grades of color, odor, taste, and texture were summed and normalized respectively to establish a fuzzy matrix, and then multiplied by the weight and the score grade value to obtain the fuzzy sensory mathematical score.

[0088] Taking the response surface verification experiment 6 in Table 4 as an example

[0089] The fuzzy matrix is:

[0090]

[0091] From top to bottom are color, odor, taste, and texture respectively, and from left to right are good, fair, medium, and poor.

[0092] Fuzzy mathematical score =

[0093]

[0094] Test results:

[0095] 1) Results of single-factor experiments

[0096] ①With other conditions being the same, within the range of 0 - 1.5%, as the concentration of Zanthoxylum powder increases, the Zanthoxylum fragrance and numbness of roasted goose continuously improve, and the fuzzy sensory mathematical score of roasted goose continuously increases. After exceeding 1.5%, the addition amount of Zanthoxylum powder is too large, resulting in excessive numbness and bitterness in the roasted goose, which reduces the fuzzy sensory score. Therefore, the optimal addition amount of Zanthoxylum powder is 1.5%.

[0097] ②With other conditions being the same, within the range of 0 - 0.3%, as the concentration of compound phosphate increases, the fuzzy sensory mathematical score of roasted goose continuously increases. After exceeding 0.3%, the addition amount of compound phosphate is too much, the solubility of meat protein increases, the meat quality becomes soft, and its resilience and chewiness significantly decrease, and the fuzzy sensory mathematical score decreases. Therefore, the optimal addition amount of compound phosphate is 0.3%.

[0098] ③With other conditions being the same, within the range of 0 - 0.6%, as the concentration of monascus powder increases, the fuzzy sensory mathematical score of roasted goose continuously increases, and there is a jump within the range of 0.4% to 0.6%. After exceeding 0.6%, the color of the roasted goose is too dark, and the fuzzy mathematical sensory score decreases to a certain extent. Therefore, the optimal addition amount of monascus powder is 0.6%.

[0099] 2) Results of response surface test

[0100] Table 4 Results of response surface test

[0101]

[0102] Table 5 Analysis of variance of regression equation

[0103]

[0104] Note: ** indicates significant difference at the 0.01 level; * indicates significant difference at the 0.05 level

[0105] Performing quadratic polynomial regression fitting on the data in Table 4, we get: Fuzzy sensory mathematical score = 85.11 - 2.05A + 1.56B + 2.77C - 0.0813AB + 0.0662AC + 0.9187BC - 4.35A2 - 2.20B2 - 2.40C2

[0106] Performing analysis of variance on the regression model (Table 5), the F value of the comprehensive score model is 24.83, and the p value < 0.01, indicating that the quadratic polynomial model of the experimental design has extremely significant differences; the F value of the lack - of - fit term is 0.8148, and the p value = 0.5862, that is, it is not significant, indicating that each factor has an impact on the experimental results, there is no factor to be ignored, and the model is very little interfered by other factors, and the residuals are generated by random errors; the correlation coefficient R of this model 2= 0.9237, indicating that the contribution of each independent variable in the experimental design to the change in the response value of the model is 92.37%, and there is a high correlation between the predicted value and the experimental value; among them, Adj R 2 = 0.8550, Pred R 2 = 0.6581, and the difference between the two is 0.1969 < 0.2, indicating a high degree of fit between the regression equation and the experimental values; the signal-to-noise ratio is 11.859 > 4, representing that the model signal is very sufficient. Therefore, the established model equation has a good fit to the experiment, the regression equation is meaningful, the experimental accuracy and accuracy are good, and this model can be used to predict and analyze the comprehensive evaluation of Sichuan pepper roasted goose under different formulation processes.

[0107] 3) Determination of the optimal formula

[0108] Through the analysis of the optimized quadratic equation regression model, the best process parameters for the marinade formula of Sichuan pepper roasted goose are obtained as follows: the concentration of Sichuan pepper powder is 1.383%, the concentration of compound phosphate is 0.35%, and the concentration of red yeast rice powder is 0.734%. Substituting into the regression equation, the best fuzzy sensory mathematical score is 86.664 points. Verification experiments were carried out according to the best process parameters obtained from the equation. A total of three verification experiments were carried out, and the average value was taken. The fuzzy sensory mathematical score was 87.09 points, which was 0.426 points higher than the predicted value, but the two values were close and there was no significant difference. This shows that the model is reasonable and effective, and this regression equation can better predict the theoretical fuzzy sensory mathematical score, and has certain practical guiding significance.

[0109] The above embodiments are the preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. A prefabricated dish of roasted goose with Zanthoxylum schinifolium, characterized in that: The raw materials, by mass parts, include 90 - 110 parts of goose breast meat; 1.5 - 2.5 parts of table salt; 1 - 2 parts of granulated sugar; 1.5 - 2.5 parts of light soy sauce; 6 - 8 parts of cooking wine; 0.6 - 0.8 parts of five-spice powder; 0.5 - 0.8 parts of black pepper; 1 - 2 parts of Sichuan pepper powder; 0.4 - 0.8 parts of red yeast rice powder; 0.2 - 0.4 parts of compound phosphate.

2. The prefabricated Sichuan pepper roasted goose dish according to claim 1, wherein: The compound phosphate includes at least two of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, and disodium dihydrogen pyrophosphate.

3. The Sichuan pepper roasted goose prefabricated dish according to claim 1, wherein: The mass of the Sichuan pepper powder is 1.35 - 1.5% of the mass of the goose breast meat.

4. The prefabricated Sichuan pepper roasted goose dish according to claim 1, wherein: The mass of the red yeast rice powder is 0.6 - 0.7% of the mass of the goose breast meat.

5. The Sichuan pepper roasted goose prefabricated dish according to claim 1, characterized in that: The mass of the compound phosphate is 0.3 - 0.35% of the mass of the goose breast meat.

6. The preparation method of the prefabricated dish of prickly ash roasted goose according to any one of claims 1-5, characterized in that, It includes the following steps: (1) Remove the fat, fascia, and congestion on the surface of the goose breast meat, wash until there is no blood, drain, and set aside. (2) Mix table salt, granulated sugar, light soy sauce, cooking wine, five-spice powder, black pepper, Sichuan pepper powder, and red yeast rice powder with water to obtain an external pickling solution. (3) Dissolve the compound phosphate in water to obtain an internal pickling solution. (4) Apply the external pickling solution evenly on the surface of the goose breast meat by rubbing, and inject the internal pickling solution evenly into the goose breast meat by internal injection method, stir evenly, and seal and refrigerate for pickling to obtain pickled goose breast meat. (5) Place the pickled goose breast meat in an oven for baking. First, bake at a low temperature of 120 - 140°C for 45 - 50 min; then, bake at a high temperature of 180 - 200°C for 6 - 10 min for re-baking. (6) Cool the baked goose breast meat, then vacuum package it and store it refrigerated.

7. The preparation method of the prefabricated Sichuan pepper roasted goose dish according to claim 6, wherein: In step (4), the speed of evenly injecting the internal pickling solution into the goose breast meat by internal injection method is 0.6 - 1 ml / s. In step (4), the refrigerated pickling temperature is 0 - 4°C; the time is 9 - 12 h.

8. The preparation method of the prefabricated dish of prickly ash roasted goose according to claim 6, wherein: The low-temperature baking in step (5) is two-stage baking. First, bake at 120 - 140°C for 20 - 30 min, then turn the goose breast meat over as a whole, and continue to bake at 120 - 140°C for 20 - 30 min. The total baking duration is 45 - 50 min.

9. The preparation method of the prefabricated prickly ash roasted goose dish according to claim 6, characterized in that: The refrigerated storage temperature in step (6) is 0 - 4°C.

10. The prefabricated Sichuan pepper roasted goose dish according to any one of claims 1-5, characterized in that, The eating method of this prefabricated Sichuan pepper roasted goose dish is: Place the prefabricated Sichuan pepper roasted goose dish product in hot water at 85 - 100°C for heating for 8 - 10 min in a sealed state; or tear open the package and place it in a microwave oven for heating for 3 - 6 min to make the central temperature of the prefabricated Sichuan pepper roasted goose dish product reach 80 - 90°C, then it can be eaten.

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