CN101095499A - Geese kebab ingredients and technics of processing the geese kebab - Google Patents

Geese kebab ingredients and technics of processing the geese kebab Download PDF

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Publication number
CN101095499A
CN101095499A CNA2006100169725A CN200610016972A CN101095499A CN 101095499 A CN101095499 A CN 101095499A CN A2006100169725 A CNA2006100169725 A CN A2006100169725A CN 200610016972 A CN200610016972 A CN 200610016972A CN 101095499 A CN101095499 A CN 101095499A
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China
Prior art keywords
goose
skewer
powder
batching
cooling
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CNA2006100169725A
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Chinese (zh)
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CN101095499B (en
Inventor
刘学军
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吉林农业大学
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Priority to CN2006100169725A priority Critical patent/CN101095499B/en
Publication of CN101095499A publication Critical patent/CN101095499A/en
Application granted granted Critical
Publication of CN101095499B publication Critical patent/CN101095499B/en

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Abstract

The invention relates to goose skewer batching and goose skewer preparation process, belonging to foodstuff processing field. The invention treats goose meat with biological combination method. Said batching comprises salt, glutavene, sugar, sodium nitrite, arbuz, white spirit, compound microcosmic salt, monascus red, peppertree powder, cumin powder, star anise powder and chilli powder. The invention develops a new type of goose product, which is characterized by convenient usage, long preserved time, nice taste, no special smell.

Description

The processing technology of goose skewer batching and goose skewer
Technical field:
The invention belongs to food processing field, particularly relate to a kind of processing of goose food.
Background technology:
Goose is a kind of economic animal, in China long breed history is arranged.Goose is a kind of generally acknowledged pollution-free food, and nutrition is very abundant, wherein contains protein 22.3%, fat 11.2%, and the unsaturated fatty acid content height is very easily absorbed by human consumption.Goose also has special local flavor, is loved by the people.
The foster goose industry in Jilin Province is very flourishing.Particularly after reform and opening-up, foster goose is already developed rapidly, a main path of become a lot of peasant programmes, increasing income.But in the develop rapidly of foster goose industry, process technology does not have synchronized development, and the processing of goose remains traditional workshop-based production, small scale, kind is few, poor hygienic, backward in technique, output is very low, once going out the phenomenon of cash sale goose difficulty, the south retailer takes this opportunity to demand a lower price, and makes the economy of supporting the goose peasant be subjected to very big loss, has seriously influenced the enthusiasm that the peasant supports goose.In addition, there is very big safety problem in the goose product that these come out from workshop-based process plants because technology, environment, the sanitary condition of processing are all very poor, seriously influences the sale of goose product.Goose is the precious resources of our province, but our province mainly is the output raw material, resources advantage is not become economic advantages.
Summary of the invention:
In order to address the above problem, the present invention is compound by goose being processed with biology, thus the goose skewer batching that the effective ingredient of goose can be given full play to and the processing technology of goose skewer.
The raw materials of effective components weight portion of making of goose skewer batching of the present invention consists of:
Salt 350~500 monosodium glutamates 80~150 white sugar 120~200
Natrium nitrosum 3 papains 7~15 liquor 100
Composite phosphate 30~60 Monascus colors 1.5~2.5 zanthoxylum powders 40~80
Cumin powder 4~8 aniseed powder 45~70 chilli powders 35~55
Composite phosphate of the present invention is made up of sodium pyrophosphate and sodium phosphate trimer.
The processing technology of goose skewer of the present invention the steps include:
1. raw material is chosen goose brisket or the goose das Beinfleisch that skin does not have extravasated blood;
2. stripping and slicing goose lean meat and horrida cutis are cut into small pieces;
3. pickle the batching that adding mixes, mix, pickle;
4. wear the every string of string and put on a kind of in meat, lean meat, the horrida cutis or two kinds or three kinds;
5. baking baking oven elder generation preheating is put into baking oven with the skewer of putting on;
6. come out of the stove, cool off roasting good skewer is taken out cooling;
7. vacuum-packed with the goose skewer vacuum packaging bag of packing into;
8. sterilization is put into 90~100 ℃ water and was kept 5~10 seconds, pulls out, to kill the microorganism of product surface.
9. cold water should be put into as early as possible after cooling off sterilization, cool to room temperature, perhaps spray cooling;
10. dry or dry up after the finished product cooling, vanning.
Batching of the present invention is meant salt, monosodium glutamate, white sugar, natrium nitrosum, papain, liquor, composite phosphate, Monascus color, zanthoxylum powder, cumin powder, aniseed powder, chilli powder.
The present invention makes the goose skewer instant food with goose, has developed a kind of new goose product, its instant, and the storage life is longer.Because the goose meat is harder, tender degree is poor, and certain " bilgy odour " arranged, and must and remove raw meat through tenderization, otherwise the mouthfeel extreme difference.Tenderization and technology for removing offensive smell and prescription are the key technologies that the goose skewer series instant food is produced.It is better than independent result of use to find that in test papain and phosphate use together, and the effect of Synergistic is arranged, and through test of many times, determines to make compound rejuvenator with papain and composite phosphate, and liquor and cumin powder are done compound removal agent of raw meat smell.This is to use rejuvenator and removal agent of raw meat smell first in goose processing.The goose skewer series instant food of developing is fresh and tender good to eat, the local flavor with goose uniqueness, no fishy smell.
In goose bowel lavage series is in the research of instant food, through goose is cut apart, stripping and slicing, pickle, cut mix, record, technology such as baking, develop the goose product first.
The specific embodiment:
The present invention makes the raw materials of effective components weight portion and consists of:
Salt 350~500 monosodium glutamates 80~150 white sugar 120~200
Natrium nitrosum 3 papains 7~15 liquor 100
Composite phosphate 30~60 Monascus colors 1.5~2.5 zanthoxylum powders 40~80
Cumin powder 4~8 aniseed powder 45~70 chilli powders 35~55
Embodiment 1:
Salt 350, monosodium glutamate 80, white sugar 120, natrium nitrosum 3, papain 7, liquor 100, composite phosphate 30, Monascus color 1.5, zanthoxylum powder 40, cumin powder 4, aniseed powder 45, chilli powder 35.
Embodiment 2:
Salt 500, monosodium glutamate 150, white sugar 200, natrium nitrosum 3, papain 15, liquor 100, composite phosphate 60, Monascus color 2.5, zanthoxylum powder 80, cumin powder 8, aniseed powder 70, chilli powder 55.
Embodiment 3:
Salt 425, monosodium glutamate 115, white sugar 160, natrium nitrosum 3, papain 11, liquor 100, composite phosphate 45, Monascus color 2, zanthoxylum powder 60, cumin powder 6, aniseed powder 55, chilli powder 45.
Composite phosphate of the present invention is made up of sodium pyrophosphate and sodium phosphate trimer.
The processing technology of goose skewer of the present invention is:
1. raw material is chosen goose brisket or the goose das Beinfleisch that skin does not have extravasated blood;
2. stripping and slicing goose lean meat and horrida cutis are cut into small pieces;
3. pickle the batching that adding mixes, mix, pickle,, the effect that this step has reached tenderization and removed raw meat by compound rejuvenator in the batching and compound removal agent of raw meat smell.
4. wear the every string of string and put on a kind of in meat, lean meat, the horrida cutis or two kinds or three kinds;
5. baking baking oven elder generation preheating is put into baking oven with the skewer of putting on;
6. come out of the stove, cool off roasting good skewer is taken out cooling;
7. vacuum-packed with the goose skewer vacuum packaging bag of packing into;
8. sterilization is put into 90~100 ℃ water and was kept 5~10 seconds, pulls out, to kill the microorganism of product surface.
9. cold water should be put into as early as possible after cooling off sterilization, cool to room temperature, perhaps spray cooling;
10. dry or dry up after the finished product cooling, vanning.
Batching of the present invention is meant salt, monosodium glutamate, white sugar, natrium nitrosum, papain, liquor, composite phosphate, Monascus color, zanthoxylum powder, cumin powder, aniseed powder, chilli powder.
1, raw material is chosen goose brisket or the goose das Beinfleisch that skin does not have extravasated blood.
2, stripping and slicing goose lean meat is cut into the fritter that 2cm is long, 2cm is wide, 1cm is thick, and horrida cutis is cut into the fritter that 2cm is long, 1cm is wide.
3, pickle the batching that adding mixes, mix, under 0 ℃~5 ℃, pickled 2~3 hours.
4, wear the every string of string and wear 5 meat, 2 horrida cutis of 3 lean meat (also can wear 7 meat, 3 horrida cutis of 4 lean meat are determined according to specification).Wear lean meat for first, lean meat and horrida cutis are alternate to be worn, and signs point and mustn't expose.
5, the first preheating of baking baking oven is put into baking oven with the skewer of putting on, and bakes 5 minutes down at 180 ℃ earlier, bakes 1 minute down at 240 ℃ then.
6, come out of the stove, cool off roasting good skewer is taken out, be cooled to about 60 ℃.
7, vacuum-packed goose skewer is packed in the vacuum packaging bag by specification, sack must not be infected with dirts such as greasy dirt, in order to avoid influence is sealed.Heat-sealing temperature is 160~200 ℃, and the time is 2~4 seconds, and vacuum is 0.085~0.095MPa.
8, sterilization is put into 90~100 ℃ water and was kept 5~10 seconds, pulls out, to kill the microorganism of product surface.
9, cold water should be put into as early as possible after the cooling sterilization, cool to room temperature, perhaps spray cooling.
10, dry or dry up after the finished product cooling, vanning is put into freezer and is stored, and can store 15~45 days under 0 ℃~5 ℃ conditions.

Claims (4)

1, a kind of batching of goose skewer, wherein make the raw materials of effective components weight portion and consist of:
Salt 350~500 monosodium glutamates 80~150 white sugar 120~200
Natrium nitrosum 3 papains 7~15 liquor 100
Composite phosphate 30~60 Monascus colors 1.5~2.5 zanthoxylum powders 40~80
Cumin powder 4~8 aniseed powder 45~70 chilli powders 35~55
2, the batching of goose skewer according to claim 1 is characterized in that: composite phosphate wherein is made up of sodium pyrophosphate and sodium phosphate trimer.
3, the processing technology of the described goose skewer of claim 1 is characterized in that:
1. raw material is chosen goose brisket or the goose das Beinfleisch that skin does not have extravasated blood;
2. stripping and slicing goose lean meat and horrida cutis are cut into small pieces;
3. pickle the batching that adding mixes, mix, pickle;
4. wear the every string of string and put on a kind of in meat, lean meat, the horrida cutis or two kinds or three kinds;
5. baking baking oven elder generation preheating is put into baking oven with the skewer of putting on;
6. come out of the stove, cool off roasting good skewer is taken out cooling;
7. vacuum-packed with the goose skewer vacuum packaging bag of packing into;
8. sterilization is put into 90~100 ℃ water and was kept 5~10 seconds, pulls out, to kill the microorganism of product surface.
9. cold water should be put into as early as possible after cooling off sterilization, cool to room temperature, perhaps spray cooling;
10. dry or dry up after the finished product cooling, vanning.
4, the processing technology of goose skewer according to claim 3 is characterized in that: described batching is meant salt, monosodium glutamate, white sugar, natrium nitrosum, papain, liquor, composite phosphate, Monascus color, zanthoxylum powder, cumin powder, aniseed powder, chilli powder.
CN2006100169725A 2006-06-28 2006-06-28 Geese kebab ingredients and technics of processing the geese kebab CN101095499B (en)

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Application Number Priority Date Filing Date Title
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CN101095499B CN101095499B (en) 2012-06-27

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102450664A (en) * 2010-11-02 2012-05-16 山东六和集团有限公司 Uncooked Sichuan-flavored shashlik and preparation method thereof
CN103251019A (en) * 2013-04-18 2013-08-21 石台县山园食品有限公司 Red rice condiment and production method thereof
CN103284192A (en) * 2013-05-31 2013-09-11 句容市茅山人家生态农业有限公司 Pickling method of nourishing old goose
CN104012923A (en) * 2014-05-13 2014-09-03 安徽味仙食品有限公司 Enzymed meat seasoning and making method thereof
CN104106808A (en) * 2014-06-16 2014-10-22 蚌埠锦徽食品有限公司 Cumin undercut kebab and manufacturing method thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1404767A (en) * 2001-09-14 2003-03-26 林成军 Pipa duck
CN1582767A (en) * 2004-06-10 2005-02-23 哈尔滨商业大学 Meat delicating agent
CN1298244C (en) * 2005-01-05 2007-02-07 张加柱 Spices for cooking duck goose

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102450664A (en) * 2010-11-02 2012-05-16 山东六和集团有限公司 Uncooked Sichuan-flavored shashlik and preparation method thereof
CN102450664B (en) * 2010-11-02 2013-01-23 山东新希望六和集团有限公司 Uncooked Sichuan-flavored shashlik and preparation method thereof
CN103251019A (en) * 2013-04-18 2013-08-21 石台县山园食品有限公司 Red rice condiment and production method thereof
CN103284192A (en) * 2013-05-31 2013-09-11 句容市茅山人家生态农业有限公司 Pickling method of nourishing old goose
CN103284192B (en) * 2013-05-31 2014-12-17 句容市茅山人家生态农业有限公司 Pickling method of nourishing old goose
CN104012923A (en) * 2014-05-13 2014-09-03 安徽味仙食品有限公司 Enzymed meat seasoning and making method thereof
CN104106808A (en) * 2014-06-16 2014-10-22 蚌埠锦徽食品有限公司 Cumin undercut kebab and manufacturing method thereof

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