352 results about "Goose meat" patented technology

The invention discloses a baked staple food for pets, which is prepared from raw materials comprising animal raw materials, grain powder, microbial protein, plant and animal protein, animal fat, vegetable oil, an antioxidant, a water-retaining agent, calcium acid phosphate and / or a dietary supplement, wherein the animal raw materials are fresh animal raw materials, and may be one or more of beef, chicken, mutton, rabbit meat, duck, goose meat, fish, pork, beef liver, beef lung, chicken liver, rabbit liver, rabbit lung, pork liver and pork lung; the animal raw material content of all the raw materials is 10 to 60 mass percent; and the grain powder content of all the raw materials is 10 to 40 mass percent. The staple food for the pets is prepared completely from the fresh raw materials, is healthy, nutrient, highly palatable, digestible, and more favorable for strengthening bones and enhancing the physique of the pets, and can maximally reduce discomfort caused by diet change and effectively improve the intestinal tract function of dogs.

The invention relates to a meat vacuum pickling, rolling and rubbing method which comprises the following steps: pickling liquid is prepared, the meat and the pickling liquid are mixed and the obtained mixture is rolled and rubbed in a rolling and rubbing machine, the rolling and rubbing process is carried out in vacuum environment with the vacuum degree of minus 0.05 to minus 0.1MPa. The meat can be fresh meat or unfrozen meat comprising one of chicken meat, duck meat, goose meat, pork, beef, mutton, squid, cuttle fish and cod fish or the combination of two or a plurality of thereof. The pickling liquid comprises drinking water and one of or combination of a plurality of common salt, white granulated sugar, gourmet powder, mirin, soy sauce, starch, flour, isolated protein, phosphate, saleratus, cooking wine, spices, essence, pigments and food modifiers.

The invention provides a functional geese fermented sausage and a preparation method thereof. The preparation method of the fermented sausage is characterized by comprising the following steps: killing geese, burning the geese to remove feathers, removing viscera, washing and cleaning the geese; then taking out the white and dark meat, spreading a mixture of nitrite and sodium erythorbate on the geese, pickling the geese in a refrigerator at 0-4 DEG C 15-18 hours, mincing, performing cut-mixing and inoculating the geese; filling the geese into a sausage casing and fermenting; and roasting andcooling the sausage, thus obtaining the geese fermented sausage product with the functions of resisting oxidation, resisting angiotensin converting enzyme (ACE) and regulating immune. The preparationmethod comprises the following steps in sequence: preparing a fermenting agent, preparing the geese, pickling, rolling, performing vacuum cut-mixing, filling the geese into the sausage casing, fermenting and finally ripening, thus obtaining the functional geese fermented sausage. The invention has the following advantage: the method for preparing the fermented sausage with the functions of resisting oxidation, resisting ACE and regulating immune by utilizing the geese is disclosed for the first time.

The invention discloses a functional duck meat pie or pill and a preparation method thereof. The method is characterized by comprising the following steps of: preparing hawthorn leaves flavonoids and procyanidine crude extracts; preparing duck meat, a duck-pork mixture, and a mixture of duck meat, pork and goose meat, and daubing a mixture of nitrate and sodium erythorbate on the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat, and then placing the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat in a refrigerator at a temperature of 4-6 DEG C 10-12 hours; carrying out meat rolling, kneading and mincing, material blending, uniform mixing, forming, freezing or drying, vacuum packaging, cooking, and microwave sterilization finally on the obtained product so as to obtain functional duck meat pies or pills. The functional duck meat pie or pill disclosed by the invention has the advantages that because of containing flavonoid and anthocyanin-like active factors, the functional duck meat pie or pill has antioxidation and immunoregulation functions, and the quality guarantee period of the functional duck meat pie or pill at room temperature can be up to about 2 months.

The invention discloses a goose ecological breeding method comprising the following steps: a. within 12-24 hours of hatching, feeding goslings mainly with millet with egg yolk; b, after 12-24 hours of hatching, letting the goslings into water; c, during the gosling feeding period, feeding with a feed; d, during the gosling feeding period, feeding each gosling with 7g feed in the first day, then gradually increasing the feed amount by 5-10 g per day to each gosling; e, during fattening period, feeding with 300-400 g per day of a product goose feed which comprises 55% of corn flour, 19% of wheat bran, 10% of rice bran, 11% of rapeseed cake, 3.7 of fish meal, 1% of bone meal and 0.3% of salt. By the goose ecological breeding method, the whole growth period is short, economic benefits can be brought, the nutrient content of a product goose is high, no pigment and hormone is contained, green health food and requirements can be met, in addition, the gooses are bred outside, so that the meat quality is flesh and tender, and the whole breeding process is ecological and environmentally friendly.

The invention discloses feed special for geese in the middle growth stage (33-55 days). The feed comprises, by weight, 8-13 parts of corn, 18-26 parts of wheat, 15-30 parts of rice bran, 20-30 parts of swelling soya dregs, 5-10 parts of imported Peru fish meal, 1-3 parts of soya bean meal, 5-15 parts of chrysanthemum meal, 8-16 parts of corn bran, 2-6 parts of fermented bioprotein, 0.5-3 parts of feather meal, 2-5 parts of spirulina powder, 10-15 parts of corn germ meal, 1-5 parts of Chinese herbal medicine additives, 0.5-2 parts of mountain flour, 0.1-1 part of calcium hydrophosphate, 0.02-0.05 part of compound enzyme, 0.006-0.02 part of phytase, 0.2-0.8 part of yeast powder, 1-3 parts of probiotics and 8-15 parts of compound premix for the geese in the middle growth stage. According to the feed special for the geese in the middle growth stage (33-55 days), a low-energy and medium-protein-level nutrition scheme is adopted, nutrients are comprehensive and balanced, the quality of goose meat is high, and economic benefits are good.

The invention relates to the technical field of food processing, and in particular discloses fermented dried goose meat. The fermented dried goose meat is prepared by the steps of cutting raw meat, salting, fermenting, baking in an oven and the like. The fermented dried goose meat is exquisite in mouthfeel and easy to digest, completely does not have the smell of the goose meat, also has the advantages of high nutritional value, high safety, convenience in eating, healthy effect, health-care function and the like, and is easy to preserve. By developing the fermented dried goose meat, novel, convenient and instant nutritional food is provided for the society; and the cost of the fermented dried goose meat is reduced, the quality and the added value of the fermented dried goose meat are improved, economic benefits are increased, and industrialized development of the goose industry in China is advanced.

The invention discloses a compound feed used for curing gosling plague and a preparation method of the compound feed, wherein the compound feed comprises the following constituents: corn, wheat, millet, glutinous rice, DDGS, wheat bran, rapeseed meal, green gram starch, lotus root starch, carrots, Chinese yam starch, bombyx batryticatus starch, corn oil, salt, vitamin gunk, and microelement gunk. The preparation method comprises the following steps: a crushing step, a preparing step and a prilling step. The invention has the beneficial effects that the compound feed contains traditional Chinese medicine which is good for a spleen and beneficial for geese to keep a good state, and is antidotal and anti-diarrheal for people; besides, the compound feed can strengthen the body resistance to eliminate pathogenic factors; thus, the compound feed has the advantages that the treatment course is short, the treatment effect is good, no drugs residue, and the cost and the price are low; traditional Chinese additives and other feed raw materials cooperate and interact with each other; not only can the gosling plague be cured, but also the nutritional requirements of goslings can be met, and the compound feed is particularly suitable for meeting the nutritional requirements of the goslings suffering from the gosling plague; moreover, a certain health-care effect for an organism can be achieved after a consumer eats the goose.

The invention relates to a preparing method of hand-shredded meat. The preparing method adopts pork, chicken meat, duck meat, goose meat and rabbit meat as raw materials, adds auxiliary materials, spice and seasonings for salination by steps, dries, bakes, boils, cuts the meat into pieces, blocks, dices or silks, packages in vacuum, and produces a finished product after sterilization. The processing technique almost covers all the meat products of the poultry meat, the prepared hand-shredded meat has soft and tender taste, can be prepared into various types of spicy, spiced and cantonese flavor and the like, and provides an instant food with another flavor for people.

The invention provides a method for processing mushroom-flavor goose. The method comprises the procedures of marinating of goose, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor goose, the nutrients of the goose and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the mushroom-flavor goose has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor goose is healthy to eat.

The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.

The invention provides a meat goose breeding feed. The meat goose culture feed is mainly prepared from the following components: corn flour, wheat bran, grass meal, egg shell meal, bone meal, table salt and a traditional Chinese medicine additive, wherein the traditional Chinese medicine additive is mainly prepared from pine needle powder, mirabilite, grease, folium artemisiae argyi, red pepper powder, scutellaria baicalensis, coptis chinensis, andrographis paniculata, isatis tinctoria, lonicera japonica, folium isatidis, radix bupleuri, dandelion, fritillaria thun-bergli, platycodon grandiflorum, carrots and nori. The meat goose culture feed is prepared from the following raw materials in parts by mass: 35-60 parts of corn flour, 5-15 parts of wheat bran, 5-20 parts of grass meal, 1-5 parts of egg shell meal, 0.5-1 part of bone meal, 0.2-1 part of table salt and 5-10 parts of traditional Chinese medicine additive. The meat goose breeding feed provided by the invention is enriched with the nutrition-balanced traditional Chinese medicine additive and abundant protein, microelements and vitamins, so that the physical quality and the resistance of geese are improved, the quality and the nutritional value of goose meat are improved and the rapid fattening is facilitated; and the meat goose breeding feed can be used for meeting the feeding requirements of geese and breeding geese at different growth phases.

The invention relates to a goose breeding method. According to the goose breeding method provided by the invention, a ramie garden planted with feeding or oil-fiber dual-purpose ramie is partitioned for carrying out rotational grazing on geese, tender tips of feeding or oil-fiber dual-purpose ramie are taken as the main feeds of geese, and simultaneously, a right amount of complete formula feeds are supplemented. According to the invention, geese are bred through the combination of intensive rotational grazing and reduced feed supplementing without using any chemical pesticides or chemical growth regulators in the process of ramie planting, so that the food security is ensured, the quality of goose meat is improved, the yield of high-quality goose meat is enhanced, and the cost is lowered; meanwhile, the resistance of geese and the adaptability to the environment are increased, thereby reducing the application of poultry medicines; grains are saved, and the ramie land resource utilization rate is improved; and the manpower input for ramie garden production can be reduced, so that the production cost is lowered, and the joint development of the ramie industry and the goose breeding industry is promoted, thereby achieving the coordinating and unifying of industrial development and environmental protection.

The invention discloses Chinese wine vinasse dried flavored salted goose meat and a making method thereof. The Chinese wine vinasse dried flavored salted goose meat is characterized by comprising main raw materials of goose meat and pork skin and condiments of jinhua ham particles, yellow wine vinasse, salt and seasoning. The making method comprises the steps: dry-salting goose breast in a dry-salting material, and then wet-salting in a pickling solution; after cleaning and draining the goose breast, naturally air-drying to obtain dried goose meat; charging in a dry ceramic tank for vinasse making after cleaning and draining the dried goose meat; finishing and placing the dried goose meat in water, adding the seasoning and boiling, filtering the boiled soup by using gauze, taking filtrate, placing the pork skin and the jinhua ham particles into the filtrate and decocting to obtain a bittern soup, fishing the pork skin out for later use, and cooling the bittern soup for later use; and finally, rapidly pouring in a mould, carrying out compression moulding and quick-freezing, cutting, carrying out vacuum packaging, and sterilizing in a water bath to obtain the Chinese wine vinasse dried flavored salted goose meat. The Chinese wine vinasse dried flavored salted goose meat has the advantages of delicate and compact mouth feel, bright and beautiful color and luster, and is rich in vinasse flavor and dried meat flavor.

The present invention discloses a goose meat tzuntze food (a Chinese traditional food-pyramid-shaped dumpling made of goose meat and glutinous rice wrapped in bamboo or reed leaves). Its raw material composition includes (by wt%) 80-85% of round glutinous rice, 10-15% of goose meat, 1.5-2.0% of cured meat, 2-2.5% of jujube, 0.5-1% of sauce and 0.05-0.1% of granulated chicken bouillon. Besides, said invention also provides its production method and concrete operation steps.

A method for comprehensive quality preservation of goose meat products relates to the food industry technical field, in particular to the quality preservation technical field of cooked animal meat products. The method comprises the following steps that: goose meat is cooked and then undergoes vacuum packaging; the product in vacuum packaging is dipped in water bath at a temperature of between 50 and 80 DEG C for 30 to 40 minutes, and then undergoes cold preservation at an ambient temperature of between 0 and 10 DEG C; then, the product undergoes nuclear irradiation at a dose of between 3 and 10KGY, and undergoes cold preservation at an ambient temperature of between 0 and 10 DEG C for 2 to 3 days; and the product is preserved at a normal temperature. The method adopts the nuclear irradiation technology which is combined with water bath initial sterilization, a cold preservation bacteriostatic technology and a vacuum packaging technical system so as to carry out comprehensive quality preservation of meat products of goose, etc. made through adopting a cooking method for traditional flavor; therefore, the method overcomes the contradiction between keeping qualities such as color, flavor, taste and shape and prolonging shelf life during food processing, and provides people with food of convenient eating, abundant nutrition, excellent sanitation and long shelf life.

The invention discloses a special feed for 33-55-day geese. The feed comprises the following raw materials in parts by weight: 30-40 parts of northeast corn, 15-25 parts of first-grade wheat, 5-10 parts of rice bran, 5-15 parts of puffing soybean meal, 8-12 parts of import Peru fish meal, 0.5-2.5 parts of soybean meal, 1-6 parts of chrysanthemum meal, 5-15 parts of rice bran meal, 1-4 parts of spirulina powder, 8-13 parts of corn germ meal, 2-4 parts of Chinese herbal medicine additive, 1-3 parts of mountain flour, 0.1-0.5 part of calcium hydrophosphate, 0.01-0.045 part of compound enzyme, 0.02-0.08 part of phytase, 0.4-0.6 part of yeast powder, 1-3 parts of microecological preparation, 1-2 parts of anti-stress agent and 5-15 parts of medium goose compound premix. The feed disclosed in the invention contains complete and balanced nutritious substances, and with the adoption of the feed, the morbidity of the geese is low, the quantity of the goose meat is high, and good economic benefit can be obtained.

The invention discloses local flavor sauce-fragrant braised goose. The local flavor sauce-fragrant braised goose comprises 100 parts by weight of goose meat, 9.5-10.2 parts by weight of table salt, 0.1-0.2 parts by weight of anise, 0.03-0.06 parts by weight of Chinese prickly ash, 1-2 parts by weight of ginger, 0.1-0.3 parts by weight of bay leaf, 1-2 parts by weight of scallion, 2-3 parts by weight of monosodium glutamate, 7-8 parts by weight of yellow rice wine, 3-4 parts by weight of soy, 3-10 parts by weight of white sugar, 0.1-0.2 parts by weight of licorice root, 0.15-0.25 parts by weight of cassia bark, 0.5-0.8 parts by weight of dried orange peel, 0.1-0.25 parts by weight of fennel and 0.02-0.05 parts by weight of clove. The invention also discloses a preparation method of the local flavor sauce-fragrant braised goose. Through a specific formula and the preparation method of the local flavor sauce-fragrant braised goose, the goose product has a plurality of fragrances and the baked goose meat has no oily taste. The goose meat product can be packaged in vacuum to form convenient foods which have different tastes and are convenient for carrying and eating. The preparation method has the characteristics of product refined processing, moderate salty and sweet tastes, sauce red color, delicious taste, fresh and tender meat quality and tight tissue.

The invention relates to a method for processing goose meat crystal sausage. The method comprises the following steps: treating goose meat, mincing, marinating, cooking, gumming and shaping. The goose meat crystal sausage has a unique flavor and a high nutritional value. The invention is characterized in that the method adopts the mixture of konjac fine powder, edible gelatin, potato starch and minced meat, is more suitable for large-scale factory production as compared with the prior art, and makes the product crystal and beautiful by adding butylated hydroxyanisole in the production process; and the diversity of goose meat products is increased in addition to the conventional goose meat foods such as goose meat jerky and goose meat sausage.

The invention relates to a method for processing fat foie gras. The method which comprises technological processes of deodorizing, pickling, slaking, chopping, stir-grinding, high temperature disinfection and the like allows goose meat products with Chinese flavors and high nutrition values to be produced. The method has the following unique places: technological means of individual deodorizing, segment chopping, stir-grinding and the like are adopted in the method, auxiliary materials of a blueberry juice, and a green soya bean paste and the like are added, so the fat foie gras has the advantages of unique taste and fresh and tender meat; and a Chinese slaking process adopted in the production process makes the fat foie gras have the Chinese taste. The fat foie gras has high added valuesand a broad market prospect.

The invention discloses a rice type complete formula feed for fattening geese. The invention aims to design the rice type complete formula feed for the fattening geese which does not contain antibiotics, and improves the immune function and growth performance of organisms of the fattened geese and the flavor performance of goose meat. The key point of the technical scheme is that: calcium carbonate, calcium hydrophosphate, table salt, lysine, methionine, probiotic, an enzyme preparation, choline chloride, a vitamin premix, ferrous sulfate, copper sulfate, zinc sulfate, manganese sulfate, potassium iodide, sodium selenite, cobalt chloride, rice, aged wheat, wheat bran, soybean meal, peanut meal, fennel, cinnamon, dried ginger, chilli, liquoric root, expanding blood meal and alfalfa meal are mixed to form the feed. The complete formula feed for the fattening geese does not contain the antibiotics, has high safety, and can improve the immunity of the fattened geese; and the nutrition is balanced, the digestibility of the feed is high, and the growth performance of the fattened geese and the flavor of the goose meat can be remarkably improved.

The invention relates to selenium-enriched edible mushroom soup and a cooking method thereof. The manufacture method comprises the steps of: cleaning one or various selenium-enriched edible mushrooms and eliminating impurities; cutting up the mushrooms, and cooking the mushrooms with one or various meat foods such as chicken shell, duck bone, goose bone, pork chop, beefsteak, mutton chop, pig bone, ox bone, goat bone, chicken, duck meat, goose meat, and the like, and one kind of or various kinds of fennel, star anise, Chinese cinnamon, peppermint, cooking wine, bean paste, milk vetch, angelica, pseudo-ginseng, radix pseudostellariae, American ginseng, sugar, lemon, orange peel, ginger, and the like for a long time to stew the soup; filtering the soup to obtain puree; mixing the puree with one kind of or various kinds of powder ground from barley and cooked brown, potato, root of lotus, caltrop starch, tianli powder, starch, soy sauce, selenium-enriched yeast, lard, butter, mutton fat, chicken fat, duck fat, goose fat, edible oil, monosodium, salt, food additive and food preservative; cooking the materials together, recovering water, and mixing the materials with one kind of or various kinds of garlic dry powder, dried green onion sections, dried vegetable pieces, paprika, Sichuanese pepper corn, pepper, curry powder, tea powder, bean vermicelli cut into sections, and the like; and packaging equivalently, and then carrying out sterilization treatment.

The invention discloses a preparation method of marinated goose meat. The preparation method comprises the following processes: treating goose meat, blending brine, marinating the goose meat, cutting the goose meat into pieces and dishing off. The marinated goose meat prepared according to the preparation method is bright in color, mellow in soy-sauce fragrance, smooth in texture as well as fat but not greasy; and the marinated goose meat not only retains nutrition of the goose meat to a large degree, but also has a relatively good taste; thus, the marinated goose meat is capable of obviously stimulating and opening the appetite. The marinated goose meat is suitable for people of all ages to eat.

The invention relates to a goose red sausage and a making method. At present, goose is never used for making red sausages before in China, and most of the traditional red sausages are made of pork and chicken as raw materials, the flavor is single, and consuming areas are also seriously restricted. The goose red sausage comprises the following components in weight part: 30 parts of goose breast with skin, 54 parts of goose legs, 10 parts of goose fat meat, 10 parts of goose fat, 0.03 part of nitrite, 2.5 parts of table salt, 0.3 part of phosphate and 11.45 parts of auxiliary materials. The making method is used for making the goose sausage.

The invention provides a fast manufacturing method of a cured old goose. The fast manufacturing method comprises the following steps of: cleaning, namely after a fresh and live goose qualified by quarantine inspection is killed, discarding the intestines and the belly of the goose, soaking the goose for 0.5h-1h in 5%-10% saline water, and then cleaning; curing, namely performing ultrasonic curing on the cleaned live goose in curing liquid in an ultrasonic curing device; boiling, namely adding materials to be boiled in water 50-100 times the materials, adding the cured old goose, and continuously boiling the old goose for 0.5h-1.5h at the temperature of 90-100 DEG C; and draining and cooling, namely fishing out the old goose, and draining and cooling the goose to obtain the cured old goose. The fast manufacturing method provided by the invention has the advantages that the process is simple, and the cost is low; and by virtue of a natural penetration enhancer and an ultrasonic curing method, salt can permeate in goose meat in a quicker manner, the curing time is greatly shortened, the curing efficiency of the old goose is improved, and simultaneously, the taste of the cured old goose is good.

The invention belongs to the field of the food processing technology and in particular relates to a method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat. The method comprises the following steps: I. curing goose meat preliminarily; II. inoculating, fermenting and airing; and III. packaging. According to the method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat, the defects that the existing goose meat is rough in meat quality and has poor mouthfeel and fragrance are overcome, the method disclosed by the invention has short fermentation period, and the prepared dry-cured goose has fine mouthfeel and is delicious in taste; and furthermore, the fermentation of the goose meat and airing are carried out simultaneously, the fermenting time and the airing time of the dry-cured goose are shortened, the goose meat has low oil oxidative rancidity and high protein decomposition in a low-temperature lysostaphin co-fermentation process; and besides, the lactobacillus fermentation quantity is low, the fermentation sour is reduced, the delicate flavor generated by amino acid is improved and the quality and the safety of the dry-cured goose product are improved.

The invention discloses a preparation method of a smashed goose meat and bone sausage and smashed goose meat and bone foods. At present, a method of preparing a sausage from goose meat and goose bones is absent, the traditional sausage is mostly prepared from pork and chicken which serve as raw materials, and particularly the goose bones are never applied to foods. The preparation method of the smashed goose meat and bone sausage comprises the following steps of: (1) selecting and processing raw materials; (2) salting the raw materials; (3) preparing a stuffing; (4) filling the stuffing into a tharm; and (5) baking, cooking and smoking the product, pushing the product out of a smoking furnace, and cooling the product to obtain the finished product. The method is used for preparing the smashed goose meat and bone sausage.

The invention discloses a processing method for removing meat smell of chicken, duck and goose, which belongs to the field of food processing. The method comprises the following four steps: immersing by natural spices for removing the meat smell, blanching by water, washing and marinating by natural spices for removing the meat smell and increasing the aroma and white spirit. The method not only can remove the meat smell and increase the aroma, but also can improve the color, increase the taste, enhance the appetite and tonify the spleen, so that the chicken, the duck and the goose are changed into delicious dishes and are favored by wide consumers.

The invention relates to nutritional dried meat floss for children and a preparation method of the nutritional dried meat floss, and belongs to the technical field of food. The nutritional dried meat floss for children is prepared from the following raw materials in parts by weight: 100 to 150 parts of lean pork, 40 to 60 parts of goose meat, 15 to 20 parts of peameal, 5 to 12 parts of quinoa meal, 5 to 12 parts of Chia seed powder, 10 to 20 parts of carrot powder, 5 to 12 parts of hericium erinaceus powder, 6 to 10 parts of plant oil, 4 to 8 parts of edible salt, 6 to 10 parts of white granulated sugar and 5 to 10 parts of fermented soy sauce. No essence and additives are added into the nutritional dried meat floss for children; the nutritional dried meat floss is intermediate in saltiness, instant to melt, sweet but not greasy, and rich in proteins, amino acids, dietary fibers and various trace elements such as calcium, magnesium, phosphorus, potassium, iron and zinc which are necessary to growth of children, can balance the nutrition and enhance the immunity of children, and can be either directly eaten or matched with other food.

The invention relates to the technical field of raising, in particular to a method for ecologically raising geese. The method includes the steps of feeding management, disease control, stocking management and the like. By means of the method for ecologically raising geese, the overall quality of geese is improved; as scientific and reasonable feed is used for feeding, sufficient nutrients are supplemented to geese in a balanced mode, and the growing speed of geese is high; as vaccine is injected to geese at regular intervals, the immunity of geese can be improved, and the disease occurrence rate can be low; due to the ecological geese raising method combining stocking with confined raising, goose raising cost becomes lower, and risks are small; as food of geese is diverse, the nutrient value of goose meat is high, meat is fresh, tender and good in taste, and economic benefits are obviously increased; in addition, soil of ryegrass land is constructed by goose excrement, and dual practical values are achieved. The raising method is simple in process and easy to master, apply and popularize.