6 results about "Goose meat" patented technology

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 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 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.

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.