Preparation method of marinated roasted goose

Abstract

The invention discloses a preparation method of a marinated roasted goose, and particularly relates to the technical field of food processing. The method sequentially comprises four core processes of pretreatment, marinating, air drying and baking, wherein the pretreatment comprises the steps of inflating, boiling water pouring and scalding and ice water quenching, so that a goose body is shaped; the marinating adopts constant-temperature turbulence marinating to promote flavor permeation; air-drying to form a uniform dry film in a controllable temperature and humidity environment; the baking adopts a mode of combining segmented heating and atomized brushing, the interior is cured at low temperature, and then the skin is crisp and colored at high temperature. According to the method, the problems of poor shaping effect, uneven flavoring, uncontrollable air drying, unstable baking quality and the like in the prior art are solved, and the standardization degree and the comprehensive quality of the product can be improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, more particularly, the present application relates to a preparation method of marinated roasted goose. BACKGROUND

[0002] Marinated roasted goose is a representative product of traditional marinated meat products, and its processing techniques have a long history and deep cultural heritage in the field of food processing in China. With the continuous development of modern food industry technology, this field is undergoing a transformation and upgrading process from traditional manual workshop production to standardized, large-scale and automated production. In recent years, meat processing technology has shown a clear trend of combining traditional processes with modern equipment manufacturing technology. By introducing controllable processing equipment, intelligent temperature control systems and standardized process flows, the quality stability and production efficiency of products are continuously improved, while the preservation and enhancement of traditional flavors are also considered.

[0003] Currently, the existing technology for marinated roasted goose processing still has limitations. First, simple boiling water immersion is often used in the pretreatment stage, which is difficult to achieve uniform heating and accurate shaping of the goose skin, resulting in uneven marination. Second, the traditional marinating process usually uses static marinating at atmospheric pressure, which has low penetration efficiency and insufficient migration of flavor substances, and the temperature control precision of the marinade is insufficient, which can easily cause overcooking or crumbling of the meat. Third, the drying process relies on natural environment, which is greatly affected by environmental humidity and temperature, and can easily cause surface microbial contamination or inconsistent drying. Finally, the roasting stage generally uses a single temperature mode, which is difficult to coordinate the thermodynamic contradiction between the formation of crisp skin and the internal ripening, and manual brushing operation has problems such as uneven coating and severe heat loss of flavor substances.

[0004] The present application aims to solve the above-mentioned technical problems in the process of marinated roasted goose processing, such as poor pretreatment shaping, low marinating penetration efficiency, uncontrollable drying process, and insufficient heat processing precision in the roasting stage, in order to improve the quality consistency and processing efficiency of the product.

[0005] Therefore, a preparation method of marinated roasted goose is proposed to solve the above problems. SUMMARY

[0006] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present application provide a preparation method of marinated roasted goose to solve the problems raised in the background art.

[0007] To achieve the above-mentioned purpose, the present application provides the following technical solution: a preparation method of marinated roasted goose, comprising the following steps:

[0008] S1, pretreating the goose body to make its skin tight and preliminarily shaped;

[0009] S2. Place the pre-treated goose in the braising liquid and braise at a constant temperature to allow the flavor substances to fully penetrate.

[0010] S3. Air-dry the braised goose to form a dry outer skin layer.

[0011] S4. The dried goose is roasted in stages, including first using low-temperature roasting to cook the inside, and then using high-temperature roasting to color the skin and form a crispy texture.

[0012] S5. During the roasting process, apply the seasoning evenly to the surface of the goose multiple times to enhance the flavor.

[0013] S6. The brushing material includes a mixture of honey and water; after roasting, the goose is vacuum-packed so that it can be stored at room temperature for 180 days.

[0014] Optionally, the pretreatment step includes inflating the goose to expand the gaps between the skin and flesh, then scalding it evenly with boiling water for 30 seconds to 3 minutes, and then immediately transferring the goose to an ice-water mixture for rapid cooling and shaping, with the temperature of the cooling medium controlled between 0°C and 10°C.

[0015] Optionally, the braising liquid used in the braising process includes Sichuan peppercorns, star anise, cinnamon, cloves, cardamom, nutmeg, licorice, and ginger. The temperature of the braising liquid is maintained between 85°C and 95°C, and the braising time is between 60 and 120 minutes. During the braising process, the goose is kept completely submerged in the braising liquid.

[0016] Optionally, the air-drying process is carried out in a ventilated environment, with the ambient temperature controlled between 5°C and 15°C, the relative humidity maintained between 50% and 70%, and the air-drying time between 3 and 6 hours, until a uniform dry film layer is formed on the surface of the goose.

[0017] Optionally, the segmented roasting process includes: first roasting the goose at 130°C to 150°C for 20 to 40 minutes, then transferring it to an environment at 180°C to 220°C for 15 to 30 minutes, until the skin is reddish-brown and the texture is crispy.

[0018] Optionally, the brushing operation is carried out during the high-temperature baking stage. The brushing material is a mixture of honey and water in a mass ratio of 1:2 to 1:3. The brushing material is applied evenly to the surface of the goose in 2 to 4 applications, with an interval of 5 to 10 minutes between each application.

[0019] Optionally, soy sauce and rock sugar are also added to the braising liquid, with the weight ratio of soy sauce to rock sugar being 3:1 to 5:1. The braising liquid is pre-boiled and kept at a simmer for more than 10 minutes before use.

[0020] Optionally, the braising process may further include a step of briefly air-drying the goose for about 5 minutes to drain excess braising liquid from the surface before air-drying.

[0021] Optionally, during the roasting process, the goose body rotates at a constant speed along its long axis, with a rotation speed of 5 to 10 revolutions per minute, to ensure even heating.

[0022] Optionally, the vacuum packaging step is carried out immediately after baking. The packaging material is a food-grade aluminum foil composite bag, which is sealed after vacuuming and stored at room temperature. The shelf life can reach 180 days.

[0023] The technical effects and advantages of this invention are as follows:

[0024] Compared to existing technologies, this invention employs a pretreatment process that includes scalding with boiling water and rapid cooling with ice water. First, high-temperature hot water is used to rapidly denature and shrink the proteins in the goose's skin to achieve tightness. Then, a mixture of ice and water is used for rapid cooling and shaping. This physical process of thermal expansion and contraction effectively causes the collagen fibers in the skin to shrink and fix the shape of the goose. Its advantage lies in solving the problems of uneven shaping and loose skin caused by traditional manual processing. It provides a stable and intact raw material base for subsequent braising and roasting, thereby improving the overall appearance consistency and processing adaptability of the product.

[0025] Compared to existing technologies, this invention employs a constant-temperature controlled turbulent braising technique, completely immersing the goose in a braising liquid containing various spices. A circulating pump is used to create turbulence in the braising liquid at a constant temperature of 85 to 95 degrees Celsius. This method enhances the mass transfer efficiency and penetration dynamics between the braising liquid and the goose tissue. Its advantage lies in overcoming the defects of uneven penetration and insufficient flavor migration in traditional static braising, ensuring that flavor substances can penetrate deeply and evenly into the muscle fibers and adipose tissue, thereby achieving a good effect of thorough internal flavoring and rich and consistent flavor layers in the product.

[0026] Compared to existing technologies, this invention uses a controlled-temperature and humidity drying chamber to force-dry the braised goose through circulation. By precisely controlling the ambient temperature, humidity, and airflow speed, a complete and uniform dry film layer forms on the surface of the goose within a specific time. This controllable process replaces the traditional sun-drying method, which is constrained by natural conditions. Its advantages include effectively avoiding problems such as unstable drying efficiency, excessive microorganisms, or excessively hard surface crust caused by environmental fluctuations. This lays a crucial foundation for achieving a uniform and crispy surface texture in the subsequent roasting stage, while also improving the hygiene, safety, and standardization of the production process.

[0027] Compared to existing technologies, this invention employs a segmented heating and roasting process combined with quantitative atomized brushing. First, the goose is heated evenly inside and out in a relatively low-temperature zone until fully cooked. Then, it is transferred to a high-temperature zone to promote Maillard and caramelization reactions on the skin for color and aroma enhancement. During this process, flavor liquid is applied quantitatively in multiple stages using a high-pressure atomization system. This segmented control and precise application method scientifically coordinates the two processes of internal cooking and skin crisping, which have different thermodynamic requirements. It avoids the problems of burnt exterior and undercooked interior, or high-temperature carbonization of flavor substances, that can easily occur with single high-temperature roasting. Ultimately, this results in a product with a crispy, bright red skin, tender and juicy meat, and uniformly and stably adhered flavor substances. Attached Figure Description

[0028] Fig. 1 This is an overview diagram of the process of the present invention.

[0029] Fig. 2 The diagram shows the details of the pretreatment and braising process of this invention.

[0030] Fig. 3 This is a detailed diagram of the air-drying and baking process of the present invention. Detailed Implementation

[0031] The following will refer to the appendices in the embodiments of the present invention. Figs. 1-3 The technical solutions in the embodiments of the present invention are clearly and completely described herein. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0032] Example 1:

[0033] A method for preparing braised roast goose includes the following steps:

[0034] S1. Pre-treat the goose to make its skin taut and initially shape it;

[0035] S2. Place the pre-treated goose in the braising liquid and braise at a constant temperature to allow the flavor substances to fully penetrate.

[0036] S3. Air-dry the braised goose to form a dry outer skin layer.

[0037] S4. The dried goose is roasted in stages, including first using low-temperature roasting to cook the inside, and then using high-temperature roasting to color the skin and form a crispy texture.

[0038] S5. During the roasting process, apply the seasoning evenly to the surface of the goose multiple times to enhance the flavor.

[0039] S6. The brushing material includes a mixture of honey and water. After roasting, the goose is vacuum-packed so that it can be stored at room temperature for 180 days. The goose is pre-treated to tighten and initially shape its skin. This pre-treatment includes injecting gas into the subcutaneous tissue of the goose through an inflation device to separate the skin from the meat, scalding it evenly with high-temperature water to denature and shrink the skin protein, and then rapidly cooling it with a low-temperature cooling medium to achieve shaping. The pre-treated goose is completely immersed in a temperature-controlled brine for braising. The brine contains a variety of spices and seasonings. The flavor components penetrate into the muscle fibers at a constant temperature for a period of time. After braising, the goose is taken out and placed in a temperature and humidity-controlled environment for air drying. An airflow circulation forms a complete and uniform dry film on the surface of the goose.

[0040] After air-drying, the goose is placed in a roasting machine and roasted using a segmented heating process. First, a lower temperature is used to heat the inside of the goose evenly until it is fully cooked. Then, a higher temperature is used to promote the Maillard reaction and caramelization reaction of the skin, forming a reddish-brown and crispy surface. During the roasting process, a brushing sauce made of honey and water is applied to the surface of the goose in stages. Multiple even brushings enhance the flavor and gloss.

[0041] Finally, the roasted goose is vacuum-packed and sealed with high-barrier packaging materials to ensure long-term preservation at room temperature.

[0042] The pretreatment steps include inflating the goose to expand the gaps between the skin and flesh, followed by uniform scalding with boiling water for 30 seconds to 3 minutes. Immediately afterward, the goose is transferred to an ice-water mixture for rapid cooling and shaping. The cooling medium temperature is controlled between 0°C and 10°C. In the inflating process, gas is injected into the subcutaneous tissue through an incision in the neck using an air pump. The air pressure is controlled to ensure the goose has a full overall shape and smooth, wrinkle-free skin. The boiling water scalding is done using a uniform spray method to ensure full contact between the hot water and the skin. The scalding time is controlled to allow sufficient denaturation of the skin proteins without damaging them. Immediately afterwards, the goose is transferred to a low-temperature cooling medium, which is an ice-water mixture. Mechanical stirring promotes heat exchange, rapidly cooling the goose to below a predetermined temperature. The principle of thermal expansion and contraction causes the skin collagen fibers to shrink and solidify, enhancing the skin's mechanical strength.

[0043] The braising liquid used in the braising process includes Sichuan peppercorns, star anise, cinnamon, cloves, cardamom, nutmeg, licorice root, and ginger. The temperature of the braising liquid is maintained between 85°C and 95°C, and the braising time is 60 to 120 minutes. During the braising process, the goose is kept completely submerged in the braising liquid. The braising liquid in this process is water-based, with the addition of various spices such as Sichuan peppercorns, star anise, cinnamon, cloves, cardamom, nutmeg, licorice root, and ginger. Soy sauce and rock sugar are also added to harmonize the flavor. Before use, the braising liquid is boiled and maintained at a simmer for a certain period of time to promote the full release of the flavor compounds from the spices. During the braising process, a constant temperature heating device is used to maintain the temperature of the braising liquid within a certain range, and a circulating pump is used to create turbulence in the braising liquid to enhance mass transfer efficiency, ensuring that the goose is completely submerged and heated evenly. The braising time is adjusted according to the size and tissue density of the goose to allow the flavor compounds to fully penetrate.

[0044] The air-drying process is carried out in a well-ventilated environment with the ambient temperature controlled between 5°C and 15°C and the relative humidity maintained between 50% and 70%. The air-drying time is 3 to 6 hours, until a uniform dry film layer forms on the surface of the goose. The air-drying process is carried out in a dedicated air-drying room, with the goose suspended. The ambient temperature and relative humidity are precisely controlled by an air conditioning system, and a stable airflow is formed using a ventilation device. The airflow speed is adjusted to ensure that the moisture on the surface of the goose evaporates evenly. The air-drying time is determined according to the environmental conditions and the condition of the goose, until a complete dry film layer forms on the surface, feels firm to the touch, and the water activity drops below a predetermined standard, thereby inhibiting microbial growth and providing a basis for subsequent roasting.

[0045] The segmented roasting process includes: first, roasting the goose at 130°C to 150°C for 20 to 40 minutes, then transferring it to an environment at 180°C to 220°C for 15 to 30 minutes, until the skin is reddish-brown and crispy. The segmented roasting process takes place in the first temperature range, which is set at a relatively low temperature to allow heat to gradually penetrate the goose, promoting protein coagulation and even moisture distribution. Then, the process moves to the second temperature range, where the temperature increases rapidly through a combination of heat radiation and convection, promoting fat melting, moisture evaporation, and a carbonyl-amine reaction, resulting in a specific color and texture. During roasting, the goose rotates at a constant speed to ensure even heating of all surfaces.

[0046] The brushing operation is carried out during the high-temperature baking stage. The brushing material is a mixture of honey and water in a mass ratio of 1:2 to 1:3. The brushing material is applied evenly to the surface of the goose in 2 to 4 applications, with an interval of 5 to 10 minutes between each application. The brushing operation is mainly carried out during the high-temperature baking stage. The brushing material is made of honey and water in a certain proportion and is applied evenly to the surface of the goose in multiple applications through atomization or brushing equipment. The interval between each application allows the previous coating to dry and adhere, and multiple layers are applied to form a complex flavor layer. Under high temperature, the brushing material undergoes caramelization of sugars and Maillard reaction, which enhances the surface flavor, gloss and crispness.

[0047] The braising liquid also contains soy sauce and rock sugar, with a weight ratio of soy sauce to rock sugar of 3:1 to 5:1. Before use, the braising liquid is pre-boiled and maintained at a simmer for at least 10 minutes. The addition of soy sauce and rock sugar in the braising liquid is controlled according to the weight ratio. Soy sauce provides saltiness and color, while rock sugar balances the sweetness and participates in the caramelization reaction. During the maintenance of the braising liquid, its salinity and pH are regularly monitored, and its stability is maintained by adding salt or regulators. After use, the braising liquid is filtered to remove impurities and can be reused, but flavor components need to be added to maintain its effectiveness.

[0048] The braising process also includes a short air-drying step for about 5 minutes to drain excess braising liquid from the surface before air-drying. The short air-drying step is carried out at room temperature, with the goose laid flat or hung up, allowing gravity to drain excess braising liquid from the surface and cavity naturally. The short air-drying time is to avoid over-cooling or contamination, and at the same time, to allow the surface proteins to coagulate slightly, which helps with moisture evaporation and film formation during the subsequent air-drying process.

[0049] During the roasting process, the goose rotates at a constant speed along its long axis, with a rotation speed of 5 to 10 revolutions per minute, to ensure even heating. The rotation of the goose in the roasting equipment is achieved through a mechanical transmission system, and the rotation speed is adjusted so that each surface of the goose is periodically exposed to the heat source, avoiding local overheating or uneven roasting. The heating method combines hot air circulation and radiant heating to ensure uniform temperature distribution and efficient energy utilization.

[0050] The vacuum packaging step is carried out immediately after roasting. The packaging material is a food-grade aluminum foil composite bag. After vacuuming, the bag is sealed and stored at room temperature. The shelf life can reach 180 days. The vacuum packaging process uses a soft, high-barrier composite material. The goose, cooled to a certain temperature, is placed in the packaging bag, and the air inside the bag is removed and sealed using vacuum equipment. The vacuum degree is controlled within a certain range to inhibit the proliferation of aerobic microorganisms. Combined with the low moisture activity generated during roasting, long-term storage at room temperature is achieved without affecting the quality characteristics.

[0051] The workflow of this invention begins with a standardized goose carcass. First, it undergoes an inflation process, where air is injected subcutaneously into the goose using an air pump at a pressure of 0.05 MPa to 0.08 MPa, making the goose carcass plump and separating the skin from the meat. Then, the entire goose carcass is uniformly scalded with hot water at 90°C to 98°C for 1 to 3 minutes, causing the epidermal proteins to denature and shrink. The goose carcass is immediately transferred to an ice-water mixture at 0°C to 5°C, where mechanical stirring promotes rapid cooling for 5 to 8 minutes, thus setting the skin.

[0052] Next, the goose is braised: the goose is completely submerged in the braising liquid, which contains water, salt, soy sauce, rock sugar and various spices, and is boiled at 100 degrees Celsius for more than 10 minutes beforehand; the braising temperature is maintained at 85 degrees Celsius to 95 degrees Celsius for 60 to 120 minutes, during which a circulation pump is started every 20 minutes to create turbulence to enhance flavor penetration; after braising, the goose is removed and left to stand at 20 to 25 degrees Celsius for about 5 minutes to drain excess braising liquid from the surface.

[0053] The goose is then air-dried: the goose is hung in an air-drying room with the ambient temperature controlled between 5 and 15 degrees Celsius and the relative humidity between 50% and 70%. A ventilation system is used to create an airflow of 0.5 to 1.2 meters per second. The goose is air-dried for 3 to 6 hours to reduce the surface water activity to below 0.85 and form a uniform dry film.

[0054] Finally, roasting and packaging: The goose is placed in the roasting equipment and roasted at 130 to 150 degrees Celsius for 20 to 40 minutes to allow the internal temperature to rise evenly to above 75 degrees Celsius.

[0055] Then bake at 180°C to 220°C for 15 to 30 minutes. During this time, apply a mixture of honey and water in a mass ratio of 1:2 to 1:3 three times at 8 to 10 minutes intervals using a high-pressure atomization system until a reddish-brown crispy layer forms on the skin. After baking, cool the goose to room temperature and vacuum seal it using high-barrier packaging materials to achieve a shelf life of 180 days at room temperature.

[0056] Finally, the following points should be noted: First, in the description of this application, it should be noted that, unless otherwise specified and limited, the terms "installation", "connection", and "linkage" should be interpreted broadly, and can be mechanical or electrical connections, or internal connections between two components, or direct connections. "Up", "down", "left", "right", etc. are only used to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may change.

[0057] Secondly: The accompanying drawings of the embodiments disclosed in this invention only involve the structures involved in the embodiments disclosed in this invention. Other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of this invention can be combined with each other.

[0058] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing braised roast goose, characterized in that, Includes the following steps: S1. Pre-treat the goose to make its skin taut and initially shape it; S2. Place the pre-treated goose in the braising liquid and braise at a constant temperature to allow the flavor substances to fully penetrate. S3. Air-dry the braised goose to form a dry outer skin layer. S4. The dried goose is roasted in stages, including first using low-temperature roasting to cook the inside, and then using high-temperature roasting to color the skin and form a crispy texture. S5. During the roasting process, apply the seasoning evenly to the surface of the goose multiple times to enhance the flavor. S6. The brushing material includes a mixture of honey and water; after roasting, the goose is vacuum-packed so that it can be stored at room temperature for 180 days.

2. The method for preparing braised roast goose as described in claim 1, characterized in that, The pretreatment steps include inflating the goose to expand the gaps between the skin and flesh, then scalding it evenly with boiling water for 30 seconds to 3 minutes, and then immediately transferring the goose to an ice-water mixture for rapid cooling and shaping, with the temperature of the cooling medium controlled between 0°C and 10°C.

3. The method for preparing braised roast goose as described in claim 1, characterized in that, The braising liquid used in the braising process includes Sichuan peppercorns, star anise, cinnamon, cloves, cardamom, nutmeg, licorice root, and ginger. The temperature of the braising liquid is maintained between 85°C and 95°C, and the braising time is between 60 and 120 minutes. During the braising process, the goose is kept completely submerged in the braising liquid.

4. The method for preparing braised roast goose as described in claim 1, characterized in that, The air-drying process is carried out in a ventilated environment, with the ambient temperature controlled between 5°C and 15°C, the relative humidity maintained between 50% and 70%, and the air-drying time between 3 and 6 hours, until a uniform dry film layer is formed on the surface of the goose.

5. The method for preparing braised roast goose as described in claim 1, characterized in that, The segmented roasting process includes: first, roasting the goose in an environment of 130°C to 150°C for 20 to 40 minutes, and then transferring it to an environment of 180°C to 220°C for 15 to 30 minutes, until the skin is reddish-brown and the texture is crispy.

6. The method for preparing braised roast goose as described in claim 1, characterized in that, The brushing operation is carried out during the high-temperature baking stage. The brushing material is a mixture of honey and water in a mass ratio of 1:2 to 1:

3. The brushing material is applied evenly to the surface of the goose in 2 to 4 applications, with an interval of 5 to 10 minutes between each application.

7. The method for preparing braised roast goose as described in claim 3, characterized in that, The braising liquid also contains soy sauce and rock sugar, with a weight ratio of soy sauce to rock sugar of 3:1 to 5:

1. The braising liquid is pre-boiled and kept at a simmer for more than 10 minutes before use.

8. The method for preparing braised roast goose as described in claim 1, characterized in that, The braising process also includes a step of briefly air-drying the goose for about 5 minutes to drain excess braising liquid from the surface before air-drying.

9. The method for preparing braised roast goose as described in claim 1, characterized in that, During the roasting process, the goose rotates at a constant speed along its long axis, at a speed of 5 to 10 revolutions per minute, to ensure even heating.

10. The method for preparing braised roast goose as described in claim 1, characterized in that, The vacuum packaging step is carried out immediately after baking. The packaging material is a food-grade aluminum foil composite bag. After vacuuming, it is sealed and stored at room temperature. The shelf life can reach 180 days.

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