CN101099557B - Goose food flavoring and technology for processing goose food - Google Patents
Goose food flavoring and technology for processing goose food Download PDFInfo
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- CN101099557B CN101099557B CN2006100169829A CN200610016982A CN101099557B CN 101099557 B CN101099557 B CN 101099557B CN 2006100169829 A CN2006100169829 A CN 2006100169829A CN 200610016982 A CN200610016982 A CN 200610016982A CN 101099557 B CN101099557 B CN 101099557B
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Abstract
The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.
Description
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, has long breed historical in China.Goose is a kind of generally acknowledged pollution-free food, and nutrition is very abundant, wherein contains protein 22.3%, fat 11.2%, and unsaturated fatty acid content is high, 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, is once going out the difficult phenomenon of cash sale goose; The south retailer takes this opportunity to demand a lower price, and makes the economy of supporting the goose peasant receive 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, does not become economic advantages to resources advantage.
Summary of the invention:
In order to address the above problem, the present invention is through processing goose with biological compound, thus the condiment of the goose food that can the effective ingredient of goose be given full play to and the processing technology of goose food.
The condiment of goose food of the present invention is processed the raw materials of effective components weight portion and is consisted of:
Yeast extract of the present invention is meant the yeast extract.
Disodium 5 '-ribonucleotide of the present invention is meant disodium 5 '-ribonucleotide.
The processing technology of goose food of the present invention is:
1. the selection of informal voucher goose;
2. cutting apart goose leg, goose wing, goose neck, goose brisket cuts open;
3. the goose after the cold water soak handle is cut apart is put into cold water and is soaked;
4. the boiling water blanching is put in blanching, pulls out;
Will add poach with leg of pork bone, chicken frame when 5. boiling is made for the first time, pull bone out, add condiment again and boil, put into goose then, boil with low baking temperature is stewing the back of boiling;
6. take the dish out of the pot;
7. vacuum-packed goose is packed in the vacuum packaging bag;
8. sterilization is put into boiling water and is kept, and pulls out;
9. put into cold water 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.
Condiment of the present invention is meant aniseed, Radix Glycyrrhizae, Chinese cassia tree, fennel seeds, cloves, white pepper, nutmeg, the root of Dahurain angelica, dried orange peel, Chinese prickly ash, mountain naphthalene, fructus amomi, mushroom, tsaoko, ginger, green onion, light soy sauce king, salt, white sugar, natrium nitrosum, monosodium glutamate, yeast extract, disodium 5 '-ribonucleotide.
The present invention processes 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 are the key technologies that the goose skewer series instant food is produced with accent side.This is in goose processing, to use rejuvenator and removal agent of raw meat smell first.The goose skewer series instant food of developing is fresh and tender good to eat, has the unique local flavor of goose, no fishy smell.
The specific embodiment:
The condiment of goose food of the present invention is processed the raw materials of effective components weight portion and is consisted of:
1, aniseed wherein contains anethole class volatile oil, can give product special local flavor, and the effect that Wen Yang is arranged, regulate the flow of vital energy, loose and tremble with fear.
2, Radix Glycyrrhizae wherein contains hay acid, has sweet taste.The local flavor of can one promoting product.
3, Chinese cassia tree has fragrance and little sweet acid of cinnamic acid.Play flavouring, increase the effect of flavor.
4, the fennel seeds smell is fragrant hot, and the smell as the camphor is arranged.Can remove peculiar smell, also have the corrosion-resistant effect.
5, cloves has special and gentle aromatic odor.Play and increase the flavor effect, also have the effect of warming middle energizer to relieve pain.
6, white pepper has strong acid.Play and increase the flavor effect, also have effects such as warming middle energizer to dispel cold.
7, nutmeg has the smell of Xin Xiang.Be sent to a place under guard the effect of flavor and enhancing flavor.
8, the root of Dahurain angelica has the smell of direction.Play and increase the flavor effect, also have antibacterial action.
9, dried orange peel has pungent fragrance.Play flavouring, increase the effect of flavor.
10, Chinese prickly ash has strong aromatic odor.Play flavouring, increase the effect of flavor.Make eye bright in addition, the effect of pain relieving.
11, the mountain naphthalene has the fragrance of camphorwood.Play the effect of flavouring.Also has the effect of pain relieving.
12, fructus amomi contains Bronyl acetate.Rise and remove peculiar smell, the effect that tarts up.
13, mushroom has special fragrance.Can increase the local flavor of product
14, the tsaoko flavor is pungent, and special fragrance is arranged.Play flavouring, seasoning.
15, ginger has fragrance and acid.Be sent to a place under guard the effect of raw meat, flavouring.
16, green onion has fragrance and acid.Play a part to tart up.
17, the light soy sauce king works to increase flavor, colouring.
18, salt plays seasoning.
19, white sugar plays seasoning.
20, natrium nitrosum plays toning, corrosion-resistant effect.
21, monosodium glutamate works to increase delicate flavour.
22, the yeast extract works to increase delicate flavour.
23, disodium 5 '-ribonucleotide works to increase delicate flavour.
Embodiment 1:
Embodiment 2:
Embodiment 3:
Yeast extract of the present invention is meant the yeast extract.
Disodium 5 '-ribonucleotide of the present invention is meant disodium 5 '-ribonucleotide.
The processing technology of goose food of the present invention is:
1. the selection of informal voucher goose;
2. cutting apart goose leg, goose wing, goose neck, goose brisket cuts open;
3. the goose after the cold water soak handle is cut apart is put into cold water and is soaked;
4. the boiling water blanching is put in blanching, pulls out;
Will add poach with leg of pork bone, chicken frame when 5. boiling is made for the first time, pull bone out, add condiment again and boil, put into goose then, boil with low baking temperature is stewing the back of boiling;
6. take the dish out of the pot;
7. vacuum-packed goose is packed in the vacuum packaging bag;
8. sterilization is put into boiling water and is kept, and pulls out;
9. put into cold water 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.
Technological process of the present invention and key points for operation:
1, to pass through veterinary sanitary inspection qualified in the selection of informal voucher goose, and weight is at 2.5～4kg, and body surface is clean, color is normal, no extravasated blood, do not have broken skin.
2, cutting apart the goose leg will downcut from the leg root, and the goose wing downcuts from the wing root, and the goose neck downcuts from root, and the goose brisket downcuts from the goose breastbone, requires external form complete, and neat in edge is deposited respectively by the position.
3, about cold water soak is put into cold water (10～20 ℃) such as the goose leg after cutting apart and soaked hour, mainly be to remain in blood, reduce fishy smell in order to remove a part.
4, blanching was put into 90～100 ℃ of water blanchings about 1 minute, pulled out.Mainly be in order to make horrida cutis and contraction of muscle discharge residual blood, to reduce fishy smell, and make product surface avoid being infected with and influencing outward appearance by the blood foam.
To add poach 2～5 hours with 2～5kg leg of pork bone, 2～5kg chicken frame when 5, boiling is made for the first time, pull bone out, add condiment again and boiled 20～30 minutes, then goose prevent into.Get final product with 20%～60% the amount that only need add regulation condiment more later on.The back of boiling takes the dish out of the pot after 2～6 hours with stewing the boiling of low baking temperature.
6, take the dish out of the pot and from pot, pull goose out, note avoiding bumping the goose surface skin, and will keep product surface totally not have dirt.
7, vacuum-packed goose 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 under 0 ℃～5 ℃ conditions, can store 15～45 days.
Condiment of the present invention is meant aniseed, Radix Glycyrrhizae, Chinese cassia tree, fennel seeds, cloves, white pepper, nutmeg, the root of Dahurain angelica, dried orange peel, Chinese prickly ash, mountain naphthalene, fructus amomi, mushroom, tsaoko, ginger, green onion, light soy sauce king, salt, white sugar, natrium nitrosum, monosodium glutamate, yeast extract, disodium 5 '-ribonucleotide.
Claims (3)
1. the condiment of a goose food, the weight portion of wherein processing condiment consists of:
2. the technology of the said condiment of claim 1 processing goose food is characterized in that:
1. the selection of informal voucher goose;
2. cutting apart goose leg, goose wing, goose neck, goose brisket cuts open;
3. the goose after the cold water soak handle is cut apart is put into cold water and is soaked;
4. the boiling water blanching is put in blanching, pulls out;
Will add poach with leg of pork bone, chicken frame when 5. boiling is made for the first time, pull bone out, add condiment again and boil, put into goose then, boil with low baking temperature is stewing the back of boiling;
6. take the dish out of the pot;
7. vacuum-packed goose is packed in the vacuum packaging bag;
8. sterilization is put into boiling water and is kept, and pulls out;
9. put into cold water 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.
3. the processing technology of goose food according to claim 2, it is characterized in that: described condiment is meant aniseed, Radix Glycyrrhizae, Chinese cassia tree, fennel seeds, cloves, white pepper, nutmeg, the root of Dahurain angelica, dried orange peel, Chinese prickly ash, mountain naphthalene, fructus amomi, mushroom, tsaoko, ginger, green onion, light soy sauce king, salt, white sugar, natrium nitrosum, monosodium glutamate, yeast extract, disodium 5 '-ribonucleotide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100169829A CN101099557B (en) | 2006-07-05 | 2006-07-05 | Goose food flavoring and technology for processing goose food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100169829A CN101099557B (en) | 2006-07-05 | 2006-07-05 | Goose food flavoring and technology for processing goose food |
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| Publication Number | Publication Date |
|---|---|
| CN101099557A CN101099557A (en) | 2008-01-09 |
| CN101099557B true CN101099557B (en) | 2012-04-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2006100169829A Expired - Fee Related CN101099557B (en) | 2006-07-05 | 2006-07-05 | Goose food flavoring and technology for processing goose food |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473924B (en) * | 2008-11-19 | 2012-06-27 | 王红 | Spice composition suitable for parsley |
| CN101623108B (en) * | 2009-05-11 | 2012-01-04 | 张丽萍 | Processing method of fermented air-dried goose |
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
| CN102860528A (en) * | 2012-10-17 | 2013-01-09 | 安徽省农业科学院农产品加工研究所 | Method for preparing goose products |
| CN103099237B (en) * | 2012-12-03 | 2014-04-16 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
| CN103099239B (en) * | 2012-12-03 | 2014-04-16 | 安徽光正食品有限公司 | Method for processing bean-flavor spiced goose and bean-flavor spiced goose |
| CN103099236B (en) * | 2012-12-03 | 2014-06-04 | 安徽光正食品有限公司 | Method for processing mushroom-flavor goose and mushroom-flavor goose |
| CN103704748A (en) * | 2013-12-26 | 2014-04-09 | 李学习 | Processing method of goose meat |
| CN104082765A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Sweet-scented osmanthus flavored special sliced goose and preparation method thereof |
| CN105614361A (en) * | 2014-11-21 | 2016-06-01 | 广西大学 | Edible spices and making method thereof |
| CN106262649A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of stewing seasoning and preparation method |
| CN106722294A (en) * | 2017-03-28 | 2017-05-31 | 江苏五香居食品有限公司 | A kind of pot-stewed fowl goose and preparation method thereof |
| CN112471430A (en) * | 2020-11-30 | 2021-03-12 | 江苏张埝盐水鹅老作坊有限公司 | Preparation process of salted goose |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234197A (en) * | 1999-04-28 | 1999-11-10 | 金维民 | Fried chicken and preparing method thereof |
| CN1656926A (en) * | 2005-01-05 | 2005-08-24 | 张加柱 | Spices for cooking duck goose |
| CN1666662A (en) * | 2004-03-08 | 2005-09-14 | 内蒙古塞飞亚集团有限责任公司 | Technique for preparing roast duck with medicinal herbs |
-
2006
- 2006-07-05 CN CN2006100169829A patent/CN101099557B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234197A (en) * | 1999-04-28 | 1999-11-10 | 金维民 | Fried chicken and preparing method thereof |
| CN1666662A (en) * | 2004-03-08 | 2005-09-14 | 内蒙古塞飞亚集团有限责任公司 | Technique for preparing roast duck with medicinal herbs |
| CN1656926A (en) * | 2005-01-05 | 2005-08-24 | 张加柱 | Spices for cooking duck goose |
Non-Patent Citations (1)
| Title |
|---|
| 吕淑艳.用鸭鹅加工美食方法有讲究.《农村养殖技术》.2006,(第05期), * |
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