31 results about "Goose meat" patented technology

The present invention discloses a method for SNP molecular markers for detecting the pH value of goose meat, which relates to the field of SNP molecular marker breeding. The technical solution of the present invention includes the following steps: S1, aligning the whole genome resequencing data of the goose to be detected to the reference genome sequence, combining the pH value data of the goose meat to be detected, and screening candidate SNP sites for the pH value of the goose meat to be detected through genome-wide association analysis; S2, using the technology of flight mass spectrometry to test the distribution frequency of SNP sites in goose individuals and performing association analysis with the pH value trait of goose meat. The identified SNPs can provide theoretical support for the screening of goose meat quality, provide important references for the improvement of goose meat quality and breeding, and provide a new direction for the development of breeding markers.

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 utility model discloses a goose meat fresh-keeping storage box, and relates to the technical field of goose meat storage boxes, the goose meat fresh-keeping storage box comprises a box body, the outer part of the box body is rotatably connected with a box cover, the box body is internally provided with a separation mechanism, the separation mechanism comprises a built-in box, a filter plate, a sliding chute, a sliding block and a separation plate, the built-in box is placed in the box body, and the filter plate is arranged in the box body. By arranging the built-in box, when goose meat is placed, the built-in box is placed in the box body, at the moment, the partition plates are pushed to create a plurality of independent areas, the goose meat of different parts or types is placed in the different areas, a space is formed by the filter plate and the bottom of the built-in box, and juice on the goose meat enters the space through the filter plate; meanwhile, the built-in box is detachable, so that a user can conveniently clean the built-in box, through the design of an adjustable partition plate, orderly classified storage of the goose meat is achieved, the user can conveniently take the goose meat according to needs, and the working efficiency and taking convenience are improved.

The embodiment of the invention provides a preparation method of fried goose meat, and relates to the technical field of goose meat preparation. The preparation method of the fried goose meat comprises the following steps: selecting fresh goose meat, cutting the goose meat into blocks with uniform sizes, washing the blocks with clear water, draining water, and putting the blocks into pickling equipment for later use; and adding a pickling material into the pickling equipment filled with the goose meat blocks. Pouring edible oil into a pot, putting the pickled goose meat blocks into the pot, performing pre-frying treatment until the surfaces of the goose meat blocks are light yellow, fishing out the goose meat blocks, and draining off oil. And putting the pre-fried goose meat blocks into the pot again, performing re-frying treatment until the surfaces of the goose meat blocks are golden yellow, fishing out the goose meat blocks, and draining off oil, thereby obtaining the fried goose meat. The compound pickling material, the combination of various spices, seasonings and starch in the formula, and basic seasonings such as table salt and white granulated sugar endow the goose meat with a basic taste. Therefore, the taste is further improved, and the shelf life of the product is prolonged.

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 pickling liquid based on plasma activated water and salicornia europaea plant salt and application of the pickling liquid in low-salt air-dried goose processing, and is characterized in that the pickling liquid is obtained by dissolving sodium chloride and salicornia europaea plant salt in the plasma activated water; the pickling solution is a plasma activated water mixed solution containing 4-7.2 wt% of sodium chloride and 0.8-4 wt% of salicornia europaea plant salt, and the preparation method of the low-salt air-dried goose further comprises the step of treating pure water by adopting plasma jet equipment taking air as carrier gas to obtain treated plasma activated water. The green low-salt air-dried goose has the advantages that the usage amount of NaCl can be effectively reduced, the salty taste of the air-dried goose is not reduced, meanwhile, the color and luster of the goose are better kept, the taste of the product is improved, the taste is improved, and fat oxidation rancidity is inhibited.

The present invention belongs to the technical field of goose meat processing, specifically a goose meat cleaning device for preparing spicy goose and an operating method thereof; the device comprises a hanging rail, an immersion tank is provided below the hanging rail, a fixed seat is provided on one side of the immersion tank, a control chamber is provided in the fixed seat, a motor is fixedly installed in the control chamber, the output end of the motor extends to the top of the fixed seat and is fixedly connected to a rotating disk, the rotating disk is rotatably connected to the top of the fixed seat, and a slapping mechanism and a flushing mechanism are provided on the rotating disk; the present invention drives the rotating disk to rotate by the motor, so that the slapping mechanism on the rotating disk cooperates with the flushing mechanism to perform 360° all-round slapping and cleaning of the goose meat, which not only avoids the situation where the goose meat is adhered to impurities floating on the water surface when it is discharged from the immersion tank, but also the slapping can discharge blood and impurities in the goose meat faster, thereby reducing the fishy smell of the goose meat.

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 belongs to the field of food processing, and discloses a rattan pepper roasted goose premade dish and a preparation method thereof. The rattan pepper roasted goose premade dish comprises the following raw materials in parts by mass: 90-110 parts of goose breast meat; 1.5 to 2.5 parts of table salt; 1-2 parts of white granulated sugar; 1.5 to 2.5 parts of light soy sauce; 6-8 parts of cooking wine; 0.6 to 0.8 part of five spice powder; 0.5 to 0.8 part of black pepper; 1-2 parts of zanthoxylum armatum powder; 0.4 to 0.8 part of red yeast rice powder; and 0.2 to 0.4 part of composite phosphate. The rattan pepper roasted goose premade dish is prepared through low-temperature long-time roasting and high-temperature re-roasting, so that goose breast meat has high scores in the aspects of mouth feel and color of sensory evaluation. According to the invention, the zanthoxylum armatum powder is used as a main auxiliary material, so that the roasted goose is endowed with unique zanthoxylum armatum fresh scent and moderate numb taste, the layered change of the roasted goose in flavor and taste is enhanced, and the goose meat prefabricated dish which is rich in nutrition, unique in flavor, green and healthy is obtained.

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 discloses a processing method for improving goose meat quality through combination of low-temperature plasma and enzyme, which comprises the following steps: carrying out vacuum rolling pretreatment on goose meat by using a papain solution, then putting the goose meat in a low-temperature plasma device at 15-18 DEG C for tenderization synergistic treatment, and after tenderization, carrying out ultrasonic low-temperature marinating for 45-60 minutes, the nutritional quality of goose meat products is effectively improved. According to the method, low-temperature plasma and enzyme are combined for synergistic treatment before the goose meat is marinated, and after low-temperature plasma treatment, the binding capacity of the enzyme and a substrate can be changed, the hydrolysis capacity of the enzyme can be enhanced, so that the tenderization time can be saved in production, the tenderization effect of the goose meat is improved, the chewiness is obviously improved, and the goose meat is tender and smoother in mouth feel; moreover, the loss of nutritional ingredients caused by oxidation of the goose meat can be effectively prevented, the water-retaining quality effect of the goose meat is improved, and the comprehensive commodity value of goose meat products is improved.

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 invention provides a spicy goose production process method, which comprises: placing a frozen goose in a low-temperature thawing chamber to ensure that the center temperature of goose meat slowly rises to-2-2 DEG C; putting the unfrozen goose into a cleaning pool filled with a cleaning solution to completely immerse the goose body, soaking and cleaning the goose body, and then washing the goose body with clear water; putting the cleaned goose meat into the pickling liquid until the goose meat is submerged in the pickling liquid, and pickling the goose meat by using a vacuum tumbling technology; cooking by adopting a staged temperature control cooking technology; quickly performing vacuum inner packaging on the cooked goose by using a packaging place, immediately feeding the internally packaged product into pulsed electric field sterilization equipment for sterilization treatment, then transferring the product into a low-temperature cold storage, performing cold storage, and then performing outer packaging in a sterile environment in the cold storage; and inspecting and warehousing products. The spicy goose prepared by the method disclosed by the invention has a good antibacterial effect and attractive appearance.

The invention provides a marinated goose rice preparation technology, and relates to the technical field of food processing, and the marinated goose rice preparation technology comprises the following steps: S1, raw material pretreatment: selecting a fresh goose, slaughtering the goose, unhairing the goose, removing internal organs, cleaning the goose, and draining water for later use; a proper amount of rice is prepared and washed with clear water for 2-3 times, impurities and surface starch are removed, then the rice is soaked in the clear water for 30-60 minutes, the rice fully absorbs water, and the rice is fished out and drained. According to the invention, the marinade formula is elaborately blended, and a plurality of spices are mutually matched, so that the marinade is rich in fragrance, and the marinated goose meat is unique in flavor and delicious in taste; the flavor and the quality of the marinated goose are greatly improved.

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.

1. The name of this design product: embryo drying room. 2. Purpose of this design product: used for drying food such as chicken, duck, and goose meat. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

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 utility model relates to a device for removing fishy smell of goose meat blocks by flying water. Comprising a base, a containing barrel and a water flying assembly, a heating cavity is formed in the upper end face of the base, a heating disc is arranged in the heating cavity, the containing barrel is embedded into the heating cavity and abuts against the heating disc, the water flying assembly comprises a draining basket, a supporting frame and an air cylinder, a plurality of draining holes are formed in the draining basket, the supporting frame is arranged on the edge of an opening in the upper end of the containing barrel, and the air cylinder is arranged on the supporting frame. The output end of the air cylinder is connected with the draining basket, and the draining basket is driven by the air cylinder to move up and down in the containing barrel. Water in the containing barrel is heated through the heating disc on the base, goose meat blocks are stored and taken out through the draining basket, the draining basket is lifted upwards under the driving of the air cylinder for draining, then cold water is pumped in for cleaning and washing, finally, the draining basket is lifted upwards to the top, and then the goose meat blocks are guided out from the material blocking plate through the inclined draining basket bottom. And entering the next production process.

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 discloses a bone-removed cold slice stringing process for marinated geese with bones and an instant product, and particularly relates to the field of processing of marinated goose products, and the core process comprises the following steps: performing part-by-part bone removal in a collagen melting temperature interval; a collagen recombination network is constructed through programmed cooling and shaping; performing directional ultrasonic slicing along the texture to form an anti-fragmentation slice; and constructing a lamination structure through collagen bonding and parallel skewering. Compared with the prior art, a plurality of pieces of cold-cut goose meat are overlapped in parallel and transversely penetrated and fixed, the degradable slow-release seasoning rods are arranged in the cold-cut goose meat, and the cold-cut goose meat is matched with the antibacterial stick coating and the composite oxygen-barrier packaging. Complete deboning, thin cold cutting and stable forming of the marinated goose with bones are achieved, the marinated goose is not scattered when being eaten by hands, the cold chain flavor is kept for a long time, and the method is suitable for industrial continuous production.

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.

The invention provides stewed goose steamed stuffed buns and a making method thereof, and relates to the field of steamed stuffed buns. The stewed goose steamed stuffed bun comprises the following components in parts by weight: 25-35 parts of goose meat, 10-15 parts of streaky pork, 6-10 parts of edible oil, 2-3 parts of star anise, 1-2 parts of cinnamon, 1-2 parts of Chinese prickly ash, 0.5-1 part of fennel, 2-3 parts of amomum tsao-ko, 1-2 parts of citronella, 3-5 parts of galangal, 0.3-0.6 part of rhizoma kaempferiae, 0.3-0.6 part of momordica grosvenori, 1-2 parts of liquorice, 2-3 parts of cortex acanthopanacis, 3-5 parts of seasoning, 15-20 parts of flour, 1-3 parts of yeast powder, 1-2 parts of white granulated sugar and 10-13 parts of bovine bone. According to the stewed goose steamed stuffed bun and the making method thereof provided by the invention, through the synergistic effect of the star anise, the Chinese prickly ash and the rhizoma kaempferiae, the star anise and the rhizoma kaempferiae decompose protein in different modes, the Chinese prickly ash can be used for decomposing fat particles, and after the star anise, the Chinese prickly ash and the rhizoma kaempferiae are superposed, the whole texture of goose meat is finer and smoother.

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.