18 results about "Goose meat" patented technology

The present application relates to food preservation technology field, propose a kind of additive influence analysis method on goose meat storage quality, steps include: after pretreatment, goose meat is placed in pickling liquid containing additive and pickled;After pickling, halogenation, vacuum packaging and secondary boiling water sterilization are carried out, and stored in cold storage condition;During storage, total number of colonies, pH value, TVBN value, TBARS value, color difference, texture characteristics, sensory evaluation score and volatile flavor substances are detected periodically.The present application evaluates the influence of different additives on the storage quality of marinated goose through multi-dimensional index system, and the results show that: composite natural preservative can significantly inhibit microbial growth and fat oxidation, extend the shelf life to more than 35 days, and improve texture and color;Fresh spices and hot reaction goose meat essence give marinated goose rich layered flavor and prominent spicy characteristics respectively.The present application provides experimental basis for the application of natural composite additives in marinated goose preservation and flavor control, and can guide industrial production.

The invention belongs to the technical field of food fresh-keeping, and particularly relates to a special compound biological fresh-keeping agent for goose meat and a fresh-keeping method thereof. The invention provides a compound biological fresh-keeping agent for goose meat. The compound biological fresh-keeping agent comprises the following components: a ginger extracting solution and tea polyphenol. The invention also provides a fresh-keeping method of the goose meat composite biological fresh-keeping agent. Results of the embodiment show that the goose meat composite biological fresh-keeping agent provided by the invention not only remarkably prolongs the shelf life of the chilled goose meat, but also is low in cost due to the fact that the used fresh-keeping agent is natural components, and the fresh-keeping agent with the natural components avoids the possible problem of chemical residues, and is more in line with the pursuit of consumers for food safety and health.

The invention discloses a fermented goose sausage and a preparation method thereof. The preparation method of the fermented goose meat sausages comprises the following steps: (1) taking goose meat, removing fascia, cutting the goose meat into blocks, cleaning the goose meat blocks, putting the goose meat blocks into a meat grinder, and grinding the goose meat blocks into goose meat particles; (2) adding table salt and bacterial powder into the goose meat particles, uniformly stirring, and beating to obtain goose meat stuffing; (3) filling the goose meat stuffing into the cleaned sausage casing to obtain the goose sausage; and (4) fermenting the goose meat sausages at 20-30 DEG C for 16-32 hours, and after fermentation is finished, drying to obtain the fermented goose meat sausages. According to the fermented goose sausage prepared by the preparation method disclosed by the invention, the moisture and fat content of the goose sausage can be remarkably or even greatly reduced, and meanwhile, the protein content, elasticity, cohesiveness, chewiness, hardness and color of the goose sausage can also be improved. Therefore, according to the fermented goose sausage prepared by the method, the quality of the fermented goose sausage can be improved, the flavor and the sense of the goose sausage can be improved, and the fermented goose sausage has important application value.

The invention discloses a goose meat sauce preparation method based on marinated goose meat, which comprises the following steps: grading the marinated goose meat according to fat percentage through near infrared spectrum, removing bones from lean meat with the fat percentage less than or equal to 30%, cutting the lean meat into diced meat of 1-5mm, frying the diced meat at 100-120 DEG C for 10-15 minutes until oil comes out, collecting and separating out goose oil with the fat percentage gt; melting and centrifuging 30% of fat meat to extract goose oil, and mixing the diced lean meat fried in the step (b) with the goose oil obtained in the step (b) (c). According to the preparation method of the goose meat paste based on the marinated goose meat, the fat rate of the paste body is stabilized at 32 + / -0.5%, the fluctuation coefficient is less than or equal to 0.15, the centrifugal oil separation rate is reduced from 9.8% to 1.2%, the reduction amplitude reaches 87.8%, the problem of grease layering is solved, and the stability of the texture of the product is ensured; according to the present invention, the two-phase flavor release system enables the flavor intensity to achieve 142% of the traditional process within 2 min, the gas chromatography-mass spectrometry detection results show that the key flavor substance retention rate is 95.7 + / -0.8%, the sauce material is endowed with the stable flavor release characteristic, the energy-saving sterilization process enables the sterilization energy consumption to be reduced to 3.1 + / -0.2 kW.h / ton, the sterilization energy consumption is reduced by 62.2%, and the carbon emission is reduced to 16 + / -0.5 kg / ton.

A block-forming structure for a complete wet food made from goose meat, characterized in that it comprises a seat (100) and a side support (200) connected to one side of the seat (100), a head part of the side support (200) connected to a head block (300), an upper electric extension rod (400) connected to the head block (300), the extension end of which is connected to a pressure plate (500), the seat (100) connected at a central part to a lower electric extension rod (600), a forming housing (700) provided at an upper end of a mounting end of the lower electric extension rod (600), an extension end of the lower electric extension rod (600) extending through the forming housing (700), the extension end of the lower electric extension rod (600) connected to a support plate (800), and the pressure plate (500) directly located above the support plate (800).

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.

The invention discloses a high-power-density ultrasonic-assisted medium-temperature water bath sterilization process for poultry products, and belongs to the technical field of food production processes, and the high-power-density ultrasonic-assisted medium-temperature water bath sterilization process comprises the steps of raw material pretreatment, pickling, marinating, clean goose marinating and boiling, finished product packaging and vacuum packaging product sterilization. The cavitation effect generated by high-power-density ultrasound can directly destroy the microbial cell membrane structure and efficiently inactivate pathogenic bacteria and putrefying bacteria, and the medium-temperature environment can assist in enhancing the sterilization effect of ultrasound, avoid severe heat damage caused by traditional high-temperature and high-pressure sterilization, reduce thermal decomposition of flavor substances and damage to the goose meat structure, slow down fat oxidation and improve the quality of the goose meat. Compared with low-temperature cold sterilization, the salted goose has the advantages that the shelf life of salted geese is prolonged, and the salted goose sterilization method is suitable for industrial production of salted geese and other poultry products.

The invention discloses a processing method for synergistically improving the tenderness and oxidation resistance of goose meat based on a pulsed electric field and L-arginine, which is characterized by comprising the following steps: treating the goose meat by adopting a pulsed electric field device under the conditions that the electric field intensity is 0-3kV / cm, the pulse frequency is 0-220Hz and the pulse time is 0-25s, and pickling by adopting L-arginine pickling liquid with the concentration of 0-1.0 wt%, and after pickling is finished, water is drained off, a goose meat sample with the improved tenderness and oxidation resistance is obtained, the electric field intensity of a preferable pulsed electric field is 1.2 kV / cm, the pulse frequency is 160 Hz, the pulse time is 15 s, and the concentration of the L-arginine pickling liquid is 0.6 wt%, and the method has the advantages that the tenderness can be synchronously improved, and the oxidation deterioration of the goose meat is reduced.

The invention discloses a processing method of goose meat blocks with high nutritional value, which comprises the following steps: selecting fresh goose or frozen goose qualified by quarantine, unfreezing, cleaning, removing lymph and excess fat, and cutting into meat blocks with uniform specification. The papain is utilized to cut off muscle fibers under a specific pH value, and calcium chloride is matched to activate endogenous enzymes, so that the shearing force value of the goose meat blocks is reduced to about 30N, and the effect that the goose meat blocks are soft and rotten without losing shape is achieved; low-temperature tenderization and short-time high-temperature baking are combined, so that the damage of long-time high temperature to protein and vitamins is avoided, and the retention rate of the protein is greater than 95%; the grape wine and the Chinese herbal medicine extract are added, so that the fishy smell is removed, the product is endowed with unique medicine fragrance and fruit fragrance, the product has a natural anti-oxidation effect, and an artificially synthesized preservative does not need to be added; the process of steaming first and then baking enables the interior of the meat loaf to be well-done and juicy, the surface of the meat loaf is subjected to a Maillard reaction to form attractive golden yellow, and appetite is increased.

The utility model relates to the technical field of goose meat dicing, and discloses a goose meat dicing device with a disinfection function, which comprises a dicer, the top of the dicer is fixedly connected with a protection box, the inner wall of the protection box is fixedly connected with a motor I, the driving end of the motor I is fixedly connected with a rolling column, and the rolling column is fixedly connected with a motor II. A plurality of sliding columns are slidably connected to the interior of the rolling column, connecting blocks are fixedly connected to the right sides of the sliding columns, fixing blocks are fixedly connected to the right sides of the connecting blocks, a first dicing knife is fixedly connected to the bottom of each fixing block, and a telescopic rod is fixedly connected to the interior of the protection box; the bottom of the telescopic rod is fixedly connected with a connecting plate, and the bottom of the connecting plate is fixedly connected with a second dicing knife. According to the goose meat dicing device, the conveying belt continuously conveys goose meat to complete dicing, the strict requirements of different dishes or products for the size of goose livers are met, and then the production efficiency of the whole goose meat dicing device is improved.

The invention belongs to the technical field of breeding feed additive preparation, and particularly relates to a preparation method of a traditional Chinese medicine feed additive for improving goose meat quality, the preparation method comprises the following specific steps: selecting cordyceps flower, olive powder, Chinese yam, selfheal, dried mushroom, andrographis paniculata, lotus seed, grape seed, wild buckwheat rhizome, fingered citron, chicory and rose, and drying; cellulase, 1, 4-alpha-D-glucan maltohydrolase and a 0.1 mol / L acetic acid solution are prepared, the reagent purity needs to meet the feed additive grade standard, and the goose meat value is comprehensively improved from the two aspects of taste and quality through four synergistic mechanisms of nutrient enrichment, metabolism regulation, flavor optimization and meat structure improvement.

The invention belongs to the technical field of hotpot condiments, and particularly relates to a goose hotpot condiment formula which comprises the following components: 25-30% of refined goose oil, 10-15% of rapeseed oil, 8-12% of thick broad-bean sauce, 5-8% of dried chili, 2-4% of Chinese prickly ash, 3-5% of mashed ginger and garlic, 1-2% of five spice powder, 2-3% of enzymolysis spice liquid, 1-2% of fructo-oligosaccharide, 0.5-1% of rosemary extract, 1-2% of table salt, 0.5-1% of white granulated sugar, 3-5% of chicken essence paste and 10-15% of water. According to the invention, flavor release and taste fusion of the goose meat in the hot pot are obviously improved; the aroma level and the emulsification stability of the base material are enhanced, and the base material is suitable for long-time cooking; functional ingredients are introduced, so that the requirements of modern consumers on healthy hotpot are met.

The present application relates to the technical field of sterilization device, disclose a kind of for sterilization device of hot and spicy goose production, including tank body, middle part is fixedly installed in tank body interior middle part, tank body top is equidistantly installed with multiple through insertion rods, the top of multiple through insertion rods is fixedly connected with truss, truss one end is slidably connected with slide bar, multiple slide bars are collectively hung between the top and are provided with connecting head, the bottom of connecting head is detachably connected with movable rod, the bottom of movable rod is rotatably connected with rotary bottom plate, rotary bottom plate top edge is fixedly installed with surrounding ring, movable rod is slidably connected with adherent film, this for hot and spicy goose production's sterilization device, little grease clean water between adherent film and goose meat flows into tank body inner bottom along drain hole, by pump machine again introducing clean water in tank body inner bottom to the above of middle plate repeatedly flushing goose meat, secondary circulating water again flows into tank body inner bottom through drain hole, after flushing goose meat by secondary circulating water, it is favorable to save water resources.

The embodiment of the invention provides a processing method for increasing the protein content of goose meat, and relates to the technical field of breeding. The processing method for increasing the protein content of the goose meat comprises the following steps: S1, obtaining raw materials; s2, mixing and stirring: guiding into mixing equipment for mixing and stirring; and S3, granulation and cladding: the uniformly mixed materials in the S2 are introduced into a granulator, the materials are pressed into granules convenient to eat, and the cladding layer on the surfaces of the granules is an edible reagent which comprises the taste type loved by the geese and the color capable of being pecked by the geese. Through nutritional ingredients required by cantharides yellow, beta carotene, grass carp meat, corn flour, radix puerariae powder and the like, the protein content of the goose meat can be remarkably improved, the fat content can be reduced, then the mouth feel of the goose meat is improved, and the production requirements of the low-fat goose meat are better met; picky eating of animals can be avoided through particle pressing eating, the compound feed formula contains various raw materials, and the phenomenon that the animals select loved food from powder and refuse to intake other ingredients can be prevented.

The invention discloses a mushroom-flavor goose meat processing method with a health-care function and mushroom-flavor goose meat thereof, and the mushroom-flavor goose meat processing method comprises the following steps: selecting goose meat qualified in quarantine, cleaning, and then carrying out physical tenderization treatment; polysaccharide in lucid ganoderma and cordyceps flower and saponin in astragalus membranaceus and medlar are utilized to be synergistically converted into small-molecule active peptide through microbial fermentation, the antioxidant and immune regulation functions of the product are remarkably improved, Maillard reaction and mushroom mellow fragrance are generated through mushroom residue brushing and segmented cooking, the goose meat fishy smell is covered, excessive artificial essence is not needed, and the goose meat flavor is greatly improved. Vacuum rolling and kneading are combined with ultrasonic tenderization, and the taste is soft and tender, so that a traditional meat product processing technology is combined with a modern biological fermentation technology and a traditional Chinese medicine health preserving theory, and the prepared product not only has the delicious taste of goose meat, but also has the faint scent of mushrooms and the health-care effect of Chinese herbal medicines, and is tender and smooth in taste, long in shelf life and low in cost. And the product is a leisure meat product with high added value.

The invention belongs to the technical field of marinated goose making processes, and particularly relates to a marinated goose making process which is characterized by comprising the following steps: S1, slaughtering and pretreatment; s2, preparing brine; s3, low-temperature slow marinating; s4, cooling after marinating and re-marinating; s5, chopping and dishing up; according to the marinated goose making process, the meat tenderness and the taste level are improved, muscle fibers and collagen in goose meat are effectively decomposed through enzymolysis treatment of bromelain, the finished goose meat is more tender and juicy and melts in the mouth, and the taste is remarkably superior to that of traditional marinated goose meat.

This application relates to the field of cooked food processing technology and discloses a quantitative tumbling and marinating device for goose cooked food processing, including a workbench and a feeding box installed on the workbench. The top and bottom of the feeding box are respectively provided with a feeding port and a discharging port, and the amount of goose meat pieces fed into the feeding box is quantitatively controlled by a quantitative control component. Multiple sets of first tumbling rollers are arranged to rotate along the circumference of the feeding box. A rotating ring is rotatably arranged inside the feeding box, and multiple sets of second tumbling rollers rotate at equal intervals along the outer wall of the rotating ring. This invention solves the problem of slow marinating penetration and prolonged marinating cycle caused by the existing technology relying solely on the force generated by the weight of the goose meat pieces against the cylinder wall and between the meat pieces. It realizes that the goose meat pieces are mechanically squeezed during the feeding process to break down the fibers between the meat pieces, thereby improving the marinating efficiency.

The utility model relates to the technical field of food processing, and discloses a goose processing blanching device with a draining structure, which comprises a box body, the inner wall of the box body is connected with a separating frame in a sliding manner, the inner wall of the separating frame is provided with a plurality of water leaking grooves, the inner wall of the separating frame is fixedly connected with a traction column, and the traction column is fixedly connected with the box body. The top of the traction column is rotationally connected with a rotating ball, the inner wall of the box body is rotationally connected with a rotating plate, the other end of the rotating plate is rotationally connected to the outer portion of the rotating ball, the inner wall of the rotating plate is rotationally connected with a rotating plate, and the outer portion of the box body is provided with a driving assembly used for driving the draining structure to work. According to the device, the position change of the other end of the rotating plate can drive the position change of the rotating ball and the position change of the traction column, and the position change of the traction column drives the position change of the separation frame, so that blanched goose meat is separated from sewage, and the goose meat is separated from blanched water in time.