CN101095523A - Method for making dried goose meat floss - Google Patents
Method for making dried goose meat floss Download PDFInfo
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- CN101095523A CN101095523A CNA2006100451586A CN200610045158A CN101095523A CN 101095523 A CN101095523 A CN 101095523A CN A2006100451586 A CNA2006100451586 A CN A2006100451586A CN 200610045158 A CN200610045158 A CN 200610045158A CN 101095523 A CN101095523 A CN 101095523A
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- meat
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Abstract
The invention relates to a method for preparing goose dried fluffy meat, which comprises following steps: taking fresh goose meat, salt, sugar, white spirit, fresh ginger, glutavene and clean water as raw material, putting fresh goose meat into 20 kg ginger-containing clean water, heating with large fire, boiling, removing floating foam, covering and sealing the round of pot cover, boiling for 3.5 hours, bailing out meat and tearing into pieces, adding salt, white spirit and goose, heating and boiling for 1 hour, removing floating oil, adding sugar and glutavene, boiling with small fire until the soup is dried, putting meat into iron container, roasting with mild fire until the meat is dried, taking it out when the meat becomes soft, putting it into round dustpan, kneading on washboard repeatedly, and getting finished product.
Description
Technical field
The present invention relates to the processing and fabricating method of a kind of goose pine.
Background technology
The goose sweet property of distinguishing the flavor of is flat, nutritious, contains the unrighted acid of multiple needed by human and calcium, phosphorus, iron etc., " merit of tonifying yin benefit gas is arranged, have warm stomach to open the effect in Tianjin, the energy of alleviating lead poisoning is arranged ".International nutritionist thinks that the goose chemical constitution is similar to olive oil, helps people's cardiovascular health, never increases cholesterol, high fat of blood, and on-the-spot nutritionist more is human health food with goose and arranged side by side high praise of whale.Frenchman Yin Chang eats goose and rare angiosis, hyperlipemia, and China Guangdong Province have saying of " no goose not becoming seat ", and internationally recognized goose is the king of pollution-free food.Compare with other birds, muscle ratios is the highest in the goose trunk; Compare with chick meat, the goose lysine content is high by 30%, and histidine content is high by 70%, and alanine content is high by 30%; Compare with pig, mutton, the goose fat content is few, and fine and tender taste is more favourable to health.Fat content in the goose is lower, and is only than chicken height a bit, much lower than Other Meat.Goose not only fat content is low, and quality better, and the content of unrighted acid is up to 66.3%, and particularly linolenic acid content is up to 4%, and is all above other meat, favourable to health.The fusing point of goose fat is also very low, and the quality softness is absorbed by human consumption easily.
Summary of the invention
Raw material of the present invention is made up of following ingredients: bright goose, salt, white sugar, liquor, ginger, monosodium glutamate, clear water are formed, and it is characterized in that it is to be prepared from by the following weight proportion raw material:
2.8 kilograms of bright goose double centner salt
0.4 kilogram of 4.6 kilograms of liquor of white sugar
0.1 kilogram of 0.4 kilogram of monosodium glutamate of ginger
20 kilograms in clear water
Specific implementation method
Further specify the present invention below in conjunction with embodiment:
Embodiment:
1. by following weight proportion buying raw material:
2.8 kilograms of bright goose double centner salt
0.4 kilogram of 4.6 kilograms of liquor of white sugar
0.1 kilogram of 0.4 kilogram of monosodium glutamate of ginger
20 kilograms in clear water
2. 20 kilograms of clear water pot very hot ovens bright goose being put into ginger boil, and cast aside the floating foam in clean upper strata, add a cover and with around the wet cloth sealed pot cover stewing boiling 3.5 hours.Fire was prosperous in last hour, the little fire in back.Pull meat after boiling out and meat is torn diffusing, add salt, wine and goose again, heating is boiled 1 hour, and skims oil slick, and then adds auxiliary materials such as white sugar, monosodium glutamate, and little fire boils to soup juice to be received dried substantially.
3. the meat base that soup juice is blotted is put into the iron hasp and staple, and slow fire roasting is fried to meat and become dry, show fluffy after, promptly play pot and put into round dustpan, rub gently repeatedly with wooden washboard, make it the fluffy finished product of promptly frying.
Claims (2)
1. the processing and fabricating method of a goose pine is characterized in that it is to be prepared from by the following weight proportion raw material:
2.8 kilograms of bright goose double centner salt
0.4 kilogram of 4.6 kilograms of liquor of white sugar
0.1 kilogram of 0.4 kilogram of monosodium glutamate of ginger
20 kilograms in clear water.
2. the processing and fabricating method of a goose pine is characterized in that by following method preparation:
(1) by the described weight proportion buying of claim 1 raw material,
(2) 20 kilograms of clear water pot very hot ovens bright goose being put into ginger boil, cast aside the floating foam in clean upper strata, add a cover and, stewing boiling 3.5 hours with around the wet cloth sealed pot cover, fire was prosperous in last hour, little fire is used in the back, pulls meat after boiling out and meat is torn diffusing, adds salt, wine and goose again, heating was boiled 1 hour, and skim oil slick, and and then adding auxiliary materials such as white sugar, monosodium glutamate, little fire boils to soup juice to be received dried substantially.
(3) the meat base that soup juice is blotted is put into the iron hasp and staple, and slow fire roasting is fried to meat and become dry, show fluffy after, promptly play pot and put into round dustpan, rub gently repeatedly with wooden washboard, make it the fluffy finished product of promptly frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100451586A CN101095523A (en) | 2006-06-27 | 2006-06-27 | Method for making dried goose meat floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100451586A CN101095523A (en) | 2006-06-27 | 2006-06-27 | Method for making dried goose meat floss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101095523A true CN101095523A (en) | 2008-01-02 |
Family
ID=39009790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100451586A Pending CN101095523A (en) | 2006-06-27 | 2006-06-27 | Method for making dried goose meat floss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101095523A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305811B (en) * | 2008-06-19 | 2010-12-01 | 成都大学 | Processing method of polypeptides dried meat floss rich in nutrient |
| CN102273640A (en) * | 2011-06-15 | 2011-12-14 | 上海爱珍生物科技有限公司 | Processing method of dried meat floss |
| CN103960679A (en) * | 2014-04-08 | 2014-08-06 | 柳培健 | Dried lotus root meat floss capable of nourishing yin and moistening lung as well as preparation method of dried lotus root meat floss |
-
2006
- 2006-06-27 CN CNA2006100451586A patent/CN101095523A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305811B (en) * | 2008-06-19 | 2010-12-01 | 成都大学 | Processing method of polypeptides dried meat floss rich in nutrient |
| CN102273640A (en) * | 2011-06-15 | 2011-12-14 | 上海爱珍生物科技有限公司 | Processing method of dried meat floss |
| CN103960679A (en) * | 2014-04-08 | 2014-08-06 | 柳培健 | Dried lotus root meat floss capable of nourishing yin and moistening lung as well as preparation method of dried lotus root meat floss |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Wang Bo Document name: Notification before expiration of term |
|
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Wang Bo Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20080102 |