Formula and process of roasted goose

Abstract

The invention belongs to the field of roast goose formulas, particularly relates to a roast goose formula and a roast goose process, and aims at solving the problem that the taste of goose meat is poor due to the fact that most of existing roast geese are not combined with traditional Chinese medicinal materials. The powder material comprises the following raw materials in parts by weight: 5-10 parts of radix angelicae, 4-8 parts of cinnamon, 4-8 parts of clove, 2-6 parts of pericarpium citri reticulatae, 2-6 parts of anise, 2-6 parts of fennel, 2-6 parts of Xinhui old pericarpium citri reticulatae and 1-5 parts of liquorice; and the water material comprises the following raw materials in parts by weight: 1-5 parts of white sugar, 3-8 parts of fermented red beancurd, 1-5 parts of oyster sauce, 1-5 parts of soybean paste, 1-5 parts of soy sauce, 0.5-3 parts of monosodium glutamate and 0.5-3 parts of chicken essence. By using radix angelicae, cinnamon, clove, pericarpium citri reticulatae, star anise, fennel, Xinhui old pericarpium citri reticulatae and liquorice, the goose can be helped to remove fishy smell, enhance aroma and enhance taste.

Description

Technical Field

[0001] This invention relates to the field of roast goose recipes, and more particularly to a roast goose recipe and process. Background Technology

[0002] Goose is a famous Cantonese dish from Guangdong Province, belonging to the Cantonese cuisine. Roast goose originated from roast duck. The best goose is the black-maned goose. The whole goose, with its wings, feet, and internal organs removed, is inflated, coated with five-spice powder, its belly sewn up, scalded with boiling water, rinsed with cold water, coated with sugar water, air-dried, and then marinated. Finally, it is hung in an oven or roasted over an open fire, then chopped into pieces and served on a plate.

[0003] In existing technologies, roast goose is mostly not combined with Chinese medicinal herbs, resulting in poor taste of goose meat. Therefore, we propose a roast goose recipe and process to solve the above problems. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings of existing technologies where roasted goose is often not combined with Chinese medicinal herbs, resulting in poor taste of the goose meat. Therefore, this invention proposes a roasted goose recipe and process.

[0005] The present invention proposes a roast goose recipe, comprising powder and liquid ingredients. The powder comprises the following ingredients in parts by weight: 5-10 parts angelica root, 4-8 parts cinnamon, 4-8 parts cloves, 2-6 parts dried tangerine peel, 2-6 parts star anise, 2-6 parts fennel seeds, 2-6 parts aged tangerine peel from Xinhui, and 1-5 parts licorice root. The liquid comprises the following ingredients in parts by weight: 1-5 parts white sugar, 3-8 parts fermented red bean curd, 1-5 parts oyster sauce, 1-5 parts soybean paste, 1-5 parts soy sauce, 0.5-3 parts monosodium glutamate, 0.5-3 parts chicken essence, 0.5-3 parts sesame oil, 1-5 parts ginger, 1-5 parts galangal, 1-5 parts garlic, 1-5 parts wine, and 1-5 parts salt.

[0006] Preferably, the powder ingredients include the following raw materials in parts by weight: 6-9 parts angelica root, 5-7 parts cinnamon, 5-7 parts cloves, 3-5 parts dried tangerine peel, 3-5 parts star anise, 3-5 parts fennel seeds, 3-5 parts aged tangerine peel from Xinhui, and 2-4 parts licorice root; the liquid ingredients include the following raw materials in parts by weight: 2-4 parts white sugar, 4-7 parts fermented red bean curd, 2-4 parts oyster sauce, 2-4 parts soybean paste, 2-4 parts soy sauce, 1-2.5 parts monosodium glutamate, 1-2.5 parts chicken essence, 1-2.5 parts sesame oil, 2-4 parts ginger, 2-4 parts sand ginger, 2-4 parts garlic, 2-4 parts wine, and 2-4 parts salt.

[0007] Preferably, the powder ingredients include the following ingredients in parts by weight: 7 parts angelica root, 6 parts cinnamon, 6 parts cloves, 4 parts dried tangerine peel, 4 parts star anise, 4 parts fennel seeds, 4 parts aged tangerine peel from Xinhui, and 3 parts licorice root; the liquid ingredients include the following ingredients in parts by weight: 3 parts white sugar, 5 parts fermented red bean curd, 3 parts oyster sauce, 3 parts soybean paste, 3 parts soy sauce, 2 parts monosodium glutamate, 2 parts chicken essence, 2 parts sesame oil, 3 parts ginger, 3 parts sand ginger, 3 parts garlic, 3 parts wine, and 3 parts salt.

[0008] This invention also proposes a roast goose process, comprising the following steps:

[0009] S1. Grind the powder to obtain a powder, and mix the powder;

[0010] S2. Mix the water and the material to obtain a water mixture;

[0011] S3. Apply the mixed powder evenly to the goose;

[0012] S4. Stuff the water and feed into the goose's belly and then seal it.

[0013] Preferably, in step S1, angelica dahurica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice are ground to obtain a powder, and the powder is then mixed.

[0014] Preferably, in step S2, white sugar, fermented red bean curd, oyster sauce, soybean paste, soy sauce, monosodium glutamate, chicken essence, sesame oil, ginger, sand ginger, garlic, wine, and salt are mixed to prepare an aqueous mixture.

[0015] Preferably, in step S3, a powder composed of angelica dahurica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice is evenly applied to the goose.

[0016] Preferably, in step S4, water is stuffed into the goose's belly and then sealed before roasting.

[0017] Angelica dahurica (Fisch. ex Hoffm.) Benth. & Hook. f. ex Franch. & Sav. is a perennial herb belonging to the genus Angelica in the family Apiaceae, with several varieties. It has a thick, hollow taproot, often purplish in color, and mostly unbranched; the stem is deep purple, with few branches in the upper part, densely covered with short, stiff hairs; the lower and middle leaves are triangular; the flowers are purple, rarely white; the fruit is oblong to ovoid, yellowish-brown, sometimes purplish. Flowering occurs from July to August, and fruiting from August to September. Angelica dahurica is native to southeastern Qinghai, southern Gansu (the Tao River basin west of Minxian County), and northern Sichuan, growing mainly in alpine thickets, meadows, valleys, and hillside grasslands at altitudes of 2600–4000 meters.

[17] Angelica dahurica is not sensitive to light and has strong adaptability. There are many varieties of Angelica dahurica, including Sichuan Angelica dahurica, Hangzhou Angelica dahurica, and mountain Angelica dahurica. Yu Angelica dahurica and Sichuan Angelica dahurica have been announced by the Ministry of Commerce of the People's Republic of China as national agricultural product geographical indications. According to the "Chinese Pharmacopoeia", "Angelica dahurica produced in Sichuan is the best, with a fragrant taste and aroma... also known as aromatic. Angelica dahurica has the effects of relieving exterior syndromes and dispelling cold, dispelling wind and relieving pain, clearing nasal passages, drying dampness and stopping leukorrhea, reducing swelling and draining pus, and dispelling wind and relieving itching. It is recorded in the herbal works of all dynasties, such as "Compendium of Materia Medica" and "Shennong's Classic of Materia Medica". Angelica dahurica can inhibit the activity of tyrosinase, prevent the production of melanin, achieve the effect of whitening, and can also treat freckles. At the same time, its main chemical components also have anti-tumor and liver-protecting effects.

[0018] Cinnamon (Cinnamomum cassia (L.) D. Don) is the dried bark and branch bark of the cinnamon tree, a medium-sized tree in the Lauraceae family. The bark is grayish-brown with fine longitudinal stripes. Leaves are alternate, oblong or lanceolate, involute, green and glossy on the upper surface, and pale green on the lower surface covered with short yellow hairs. Cinnamon flowers are paniculate and yellow. The fruit is elliptical and glabrous. Flowering occurs from June to August, and fruiting from October to December. Native to China, cinnamon is widely cultivated in tropical and subtropical regions. It is particularly abundant in Guangxi, China, and also found in India, Laos, Vietnam, and Indonesia, though mostly through artificial cultivation. Cinnamon prefers warm, humid climates and abundant rainfall. It is a semi-shade-loving species; seedlings prefer shade, while mature trees require more sunlight for normal growth. It thrives in deep, loose, well-drained, and permeable sandy loam soil. Cinnamon can be propagated through seed, suckering, layering, and cuttings. According to the *Compendium of Materia Medica*, cinnamon has warming and kidney-tonifying properties, dispels cold, and relieves pain. It is used to treat lower back and knee pain due to cold, stomach pain due to deficiency and cold, chronic indigestion, abdominal pain with vomiting and diarrhea, and amenorrhea due to cold. Cinnamon has high economic value. In Western countries, cinnamon powder is commonly used in baking bread and pastries, and in curing meats. Cinnamon oil can be extracted from various parts of the cinnamon plant and used as a raw material in cosmetics, as well as in chocolate and cigarette ingredients.

[0019] Syringa oblata Lindl. is a deciduous shrub or small tree belonging to the genus Syringa in the family Oleaceae, reaching a height of up to 5 meters. Its bark is grayish brown or gray; the small branches are relatively thick with sparse lenticels; the leaves are leathery or thick papery, ovate to reniform; the panicle is erect, emerging from lateral buds, nearly globose or oblong, with a flowering period from April to May; the fruit is obovoid-elliptic, ovoid to oblong-elliptic, with a long acuminate apex, smooth, and a fruiting period from June to October. Syringa oblata Lindl. has a cultivation history of about 1400 years and a breeding history of about 200 years; because the character "Ding" in its name meant "population" in ancient times, and the character "Xiang" contained the meaning of "success in official career" in ancient times, thus Syringa oblata Lindl. has the meanings of "flourishing population" and "great ambition". Syringa oblata Lindl. is produced in Northeast China, North China, Northwest China and even as far as the northwest of Sichuan in the southwest, and is widely cultivated in gardens north of the Yangtze River; it grows on hillside forests, mountain stream sides, valley roadsides and beach water edges at an altitude of 300 - 2400 meters. As one of the first batches of Chinese herbal medicines listed in the list of dual-purpose medicines for medicine and food, Syringa oblata Lindl. has a wide range of applications in the fields of medicine, food, cosmetics, etc. In medicine, it is warm in nature, pungent in taste, and enters the spleen, stomach, lung and kidney meridians, with the effects of warming the middle and descending adverse qi, tonifying the kidney and assisting yang, and can treat some diseases; in food, Syringa oblata Lindl. is a spice in the kitchen; in cosmetics, various components in Syringa oblata Lindl. have antioxidant effects, can effectively prevent pigment accumulation and delay skin aging. Moreover, Syringa oblata Lindl. has a strong ability to absorb sulfur dioxide and has a certain purification effect on sulfur dioxide pollution;

[0020] Licorice (Glycyrrhiza uralensis Fisch.) is a perennial herbaceous plant belonging to the genus Glycyrrhiza in the family Leguminosae. The outer skin of its root is brown and the inside is light yellow, with a sweet taste; the stem is erect and much branched; the leaves are alternate, oval-ovate, with the margin or the whole leaf slightly wavy; the papilionaceous flowers are generally purple, white or yellow; the flowering period is from May to July, and the fruiting period is from June to October. When fresh licorice roots are collected and the root bark is peeled off and chewed, one can immediately feel the sweet taste, so it is called "licorice".

[0021] Licorice is distributed in Northeast China, North China and regions such as Shaanxi, Gansu, Qinghai, Xinjiang, Shandong, etc. in China, and the quality of the products from Hangjin Banner, Ordos, Inner Mongolia is the best. In September 2021, licorice was included in the List of National Key Protected Wild Plants and is a national second-level protected plant. Licorice often grows in alkalized sandy lands, sunny and dry sandy lands, desert margins and loess hilly areas; it mainly reproduces by seeds and can also reproduce by rhizomes.

[0022] Licorice has been recorded in Chinese herbal medicine books of all dynasties in China. Licorice is not only a good medicine but also has the laudatory name of "king of all medicines". Dingchuan Decoction (Ephedra, Ginkgo biloba, Morus alba root bark, Perilla frutescens, Armeniaca vulgaris, Scutellaria baicalensis, Tussilago farfara, Pinellia ternata, Licorice) in the book She Sheng Zhong Miao Fang in the Ming Dynasty has a certain curative effect on the treatment of chronic bronchitis and asthmatic bronchitis. In addition, licorice can also detoxify all medicines. The Chinese people imply "detoxification", and because it can harmonize all medicines, it has the meaning of "harmonize, mediate".

[0023] The beneficial effects of this invention are:

[0024] This invention utilizes angelica dahurica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice to help remove the fishy smell, enhance the aroma and flavor, and improve the taste of goose. Detailed Implementation

[0025] The present invention will be further explained below with reference to specific embodiments.

[0026] Example 1

[0027] This invention proposes a roast goose recipe, comprising powder and liquid ingredients. The powder comprises the following ingredients in parts by weight: 5 parts angelica root, 4 parts cinnamon, 4 parts cloves, 2 parts dried tangerine peel, 2 parts star anise, 2 parts fennel seeds, 2 parts aged tangerine peel from Xinhui, and 1 part licorice root. The liquid comprises the following ingredients in parts by weight: 1 part white sugar, 3 parts fermented red bean curd, 1 part oyster sauce, 1 part soybean paste, 1 part soy sauce, 0.5 parts monosodium glutamate, 0.5 parts chicken essence, 0.5 parts sesame oil, 1 part ginger, 1 part sand ginger, 1 part garlic, 1 part wine, and 1 part salt.

[0028] Its preparation method includes the following steps:

[0029] S1. Grind angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice to obtain a powder, and then mix the powder.

[0030] S2. Mix white sugar, fermented red bean curd, oyster sauce, soybean paste, soy sauce, monosodium glutamate, chicken essence, sesame oil, ginger, sand ginger, garlic, wine, and salt to prepare a water-based mixture;

[0031] S3. Evenly coat the goose with the powder consisting of angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice.

[0032] S4. Stuff the water and feed into the goose's belly and then seal it. Finally, roast it.

[0033] Example 2

[0034] A recipe for roast goose includes a powder and a liquid. The powder comprises the following ingredients by weight: 6 parts angelica root, 5 parts cinnamon, 5 parts cloves, 3 parts dried tangerine peel, 3 parts star anise, 3 parts fennel seeds, 3 parts aged tangerine peel from Xinhui, and 2 parts licorice root. The liquid comprises the following ingredients by weight: 2 parts white sugar, 4 parts fermented red bean curd, 2 parts oyster sauce, 2 parts soybean paste, 2 parts soy sauce, 1 part MSG, 1 part chicken bouillon, 1 part sesame oil, 2 parts ginger, 2 parts galangal, 2 parts garlic, 2 parts wine, and 2 parts salt.

[0035] Its preparation method includes the following steps:

[0036] S1. Grind angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice to obtain a powder, and then mix the powder.

[0037] S2. Mix white sugar, fermented red bean curd, oyster sauce, soybean paste, soy sauce, monosodium glutamate, chicken essence, sesame oil, ginger, sand ginger, garlic, wine, and salt to prepare a water-based mixture;

[0038] S3. Evenly coat the goose with the powder consisting of angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice.

[0039] S4. Stuff the water and feed into the goose's belly and then seal it. Finally, roast it.

[0040] Example 3

[0041] A recipe for roast goose includes a powder and a liquid. The powder comprises the following ingredients by weight: 7 parts angelica root, 6 parts cinnamon, 6 parts cloves, 4 parts dried tangerine peel, 4 parts star anise, 4 parts fennel seeds, 4 parts aged tangerine peel from Xinhui, and 3 parts licorice root. The liquid comprises the following ingredients by weight: 3 parts white sugar, 5 parts fermented red bean curd, 3 parts oyster sauce, 3 parts soybean paste, 3 parts soy sauce, 2 parts MSG, 2 parts chicken bouillon, 2 parts sesame oil, 3 parts ginger, 3 parts galangal, 3 parts garlic, 3 parts wine, and 3 parts salt.

[0042] Its preparation method includes the following steps:

[0043] S1. Grind angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice to obtain a powder, and then mix the powder.

[0044] S2. Mix white sugar, fermented red bean curd, oyster sauce, soybean paste, soy sauce, monosodium glutamate, chicken essence, sesame oil, ginger, sand ginger, garlic, wine, and salt to prepare a water-based mixture;

[0045] S3. Evenly coat the goose with the powder consisting of angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice.

[0046] S4. Stuff the water and feed into the goose's belly and then seal it. Finally, roast it.

[0047] Example 4

[0048] A recipe for roast goose includes a powder and a liquid. The powder comprises the following ingredients by weight: 9 parts angelica root, 7 parts cinnamon, 7 parts cloves, 5 parts dried tangerine peel, 5 parts star anise, 5 parts fennel seeds, 5 parts aged tangerine peel from Xinhui, and 4 parts licorice root. The liquid comprises the following ingredients by weight: 4 parts white sugar, 7 parts fermented red bean curd, 4 parts oyster sauce, 4 parts soybean paste, 4 parts soy sauce, 2 parts MSG, 2.5 parts chicken bouillon, 2.5 parts sesame oil, 4 parts ginger, 4 parts galangal, 4 parts garlic, 4 parts wine, and 4 parts salt.

[0049] Its preparation method includes the following steps:

[0050] S1. Grind angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice to obtain a powder, and then mix the powder.

[0051] S2. Mix white sugar, fermented red bean curd, oyster sauce, soybean paste, soy sauce, monosodium glutamate, chicken essence, sesame oil, ginger, sand ginger, garlic, wine, and salt to prepare a water-based mixture;

[0052] S3. Evenly coat the goose with the powder consisting of angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice.

[0053] S4. Stuff the water and feed into the goose's belly and then seal it. Finally, roast it.

[0054] Example 5

[0055] A recipe for roast goose includes a powder and a liquid. The powder comprises the following ingredients by weight: 10 parts angelica root, 8 parts cinnamon, 8 parts cloves, 6 parts dried tangerine peel, 6 parts star anise, 6 parts fennel seeds, 6 parts aged tangerine peel from Xinhui, and 5 parts licorice root. The liquid comprises the following ingredients by weight: 5 parts white sugar, 8 parts fermented red bean curd, 5 parts oyster sauce, 5 parts soybean paste, 5 parts soy sauce, 3 parts MSG, 3 parts chicken bouillon, 3 parts sesame oil, 5 parts ginger, 5 parts galangal, 5 parts garlic, 5 parts wine, and 5 parts salt.

[0056] Its preparation method includes the following steps:

[0057] S1. Grind angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice to obtain a powder, and then mix the powder.

[0058] S2. Mix white sugar, fermented red bean curd, oyster sauce, soybean paste, soy sauce, monosodium glutamate, chicken essence, sesame oil, ginger, sand ginger, garlic, wine, and salt to prepare a water-based mixture;

[0059] S3. Evenly coat the goose with the powder consisting of angelica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice.

[0060] S4. Stuff the water and feed into the goose's belly and then seal it. Finally, roast it.

[0061] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A recipe for roast goose, comprising powder and liquid, characterized in that, The powder contains the following ingredients in parts by weight: 5-10 parts Angelica dahurica, 4-8 parts cinnamon, 4-8 parts cloves, 2-6 parts dried tangerine peel, 2-6 parts star anise, 2-6 parts fennel seeds, 2-6 parts aged tangerine peel from Xinhui, and 1-5 parts licorice. The sauce consists of the following ingredients by weight: 1-5 parts white sugar, 3-8 parts fermented red bean curd, 1-5 parts oyster sauce, 1-5 parts soybean paste, 1-5 parts soy sauce, 0.5-3 parts MSG, 0.5-3 parts chicken bouillon, 0.5-3 parts sesame oil, 1-5 parts ginger, 1-5 parts sand ginger, 1-5 parts garlic, 1-5 parts wine, and 1-5 parts salt.

2. The roast goose recipe according to claim 1, characterized in that, The powder ingredients include the following ingredients by weight: 6-9 parts angelica root, 5-7 parts cinnamon, 5-7 parts cloves, 3-5 parts dried tangerine peel, 3-5 parts star anise, 3-5 parts fennel seeds, 3-5 parts aged tangerine peel from Xinhui, and 2-4 parts licorice root; the liquid ingredients include the following ingredients by weight: 2-4 parts white sugar, 4-7 parts fermented red bean curd, 2-4 parts oyster sauce, 2-4 parts soybean paste, 2-4 parts soy sauce, 1-2.5 parts monosodium glutamate, 1-2.5 parts chicken bouillon, 1-2.5 parts sesame oil, 2-4 parts ginger, 2-4 parts sand ginger, 2-4 parts garlic, 2-4 parts wine, and 2-4 parts salt.

3. The roast goose recipe according to claim 1, characterized in that, The powder ingredients include the following ingredients by weight: 7 parts angelica root, 6 parts cinnamon, 6 parts cloves, 4 parts dried tangerine peel, 4 parts star anise, 4 parts fennel seeds, 4 parts aged tangerine peel from Xinhui, and 3 parts licorice root; the liquid ingredients include the following ingredients by weight: 3 parts white sugar, 5 parts fermented red bean curd, 3 parts oyster sauce, 3 parts soybean paste, 3 parts soy sauce, 2 parts MSG, 2 parts chicken bouillon, 2 parts sesame oil, 3 parts ginger, 3 parts sand ginger, 3 parts garlic, 3 parts wine, and 3 parts salt.

4. A roast goose cooking process, characterized in that, Includes the following steps: S1. Grind the powder to obtain a powder, and mix the powder; S2. Mix the water and the material to obtain a water mixture; S3. Apply the mixed powder evenly to the goose; S4. Stuff the water and feed into the goose's belly and then seal it.

5. The roast goose process according to claim 4, characterized in that, In step S1, angelica dahurica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice are ground to obtain a powder, and the powder is then mixed.

6. The roast goose process according to claim 4, characterized in that, In step S2, white sugar, fermented red bean curd, oyster sauce, soybean paste, soy sauce, monosodium glutamate, chicken essence, sesame oil, ginger, sand ginger, garlic, wine, and salt are mixed to prepare a water mixture.

7. The roast goose process according to claim 4, characterized in that, In step S3, a powder composed of angelica dahurica, cinnamon, cloves, dried tangerine peel, star anise, fennel, aged tangerine peel from Xinhui, and licorice is evenly applied to the goose.

8. The roast goose process according to claim 4, characterized in that, In step S4, water and feed are stuffed into the goose's belly and then sealed before roasting.