CN101623108A - Processing method of fermented air-dried goose - Google Patents
Processing method of fermented air-dried goose Download PDFInfo
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- CN101623108A CN101623108A CN200910071994A CN200910071994A CN101623108A CN 101623108 A CN101623108 A CN 101623108A CN 200910071994 A CN200910071994 A CN 200910071994A CN 200910071994 A CN200910071994 A CN 200910071994A CN 101623108 A CN101623108 A CN 101623108A
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- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000004913 activation Effects 0.000 claims abstract description 6
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- 238000002791 soaking Methods 0.000 claims abstract description 4
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- 241000894006 Bacteria Species 0.000 claims description 22
- 238000005554 pickling Methods 0.000 claims description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
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- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
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- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002504 physiological saline solution Substances 0.000 claims description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 13
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
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- HLLSOEKIMZEGFV-UHFFFAOYSA-N 4-(dibutylsulfamoyl)benzoic acid Chemical compound CCCCN(CCCC)S(=O)(=O)C1=CC=C(C(O)=O)C=C1 HLLSOEKIMZEGFV-UHFFFAOYSA-N 0.000 description 1
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
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Abstract
The invention relates to a processing method of fermented air-dried goose, comprising the following steps: (1) raw material treatment: soaking and washing the raw material goose; (2) preparation of curing liquid; (3) activation of strains; (4) salination and fermentation; (5) air drying: putting into a poultry oven at a temperature of 60 DEG C and air drying for 36h; (6) package: adopting vacuum package to obtain the finished products; and (7) sterilization under high pressure. The goose meat processed by the method has low cholesterol, low fat content, easily absorbed protein, unique flavor and good taste, and is beneficial for improving immunity.
Description
Technical field:
The present invention relates to a kind of processing method of goose, particularly a kind of fermented air-dried goose processing method.
Background technology:
Goose is a kind of high protein, low-fat food, and according to one's analysis, its protein content is 22.3%, and duck is 21.4%, and chicken is 20.6%, and pork only is 14.8%, and is all high more a lot of than beef and mutton; Lysine content is higher by 30% than chicken; The goose fat content is lower, and only about 11%, and mostly be wholesome unrighted acid.At present, China at 8～900,000,000, in meat market comsupton share, goose 1% rose to 4% before 10 years to the annual requirement of goose.In the international market, the demand of goose also is tangible growth trend, as higher 2～3 times than chicken in European goose price.As seen, at home and abroad the potentiality in market are very big in the production and processing of goose and by-product thereof.
Summary of the invention:
The object of the present invention is to provide a kind of processing method of fermented air-dried goose, low by the goose cholesterol of this method processing, fat content is low, and protein is easy to absorb, and helps the raising of immunity, and has unique local flavor, and mouthfeel is good.
The technical solution used in the present invention is: the processing method of this fermented air-dried goose comprises the following steps:
(1), raw material arrangement: the raw material goose is carried out soaking and washing;
(2), the preparation of pickling liquid: each component by weight ratio: 5 parts of 100 parts in water, 0.05 part of fructus amomi, 0.2 part of Chinese anise, 0.2 part on cassia bark, 0.35 part of fennel seeds, 0.2 part in Chinese prickly ash, 0.1 part of cloves, 0.1 part of tsaoko, 0.07 part of galingal, 0.1 part in cardamom, 0.4 part of phosphate and salt, boil 2h with pot then, cool off stand-byly, the liquid measure of pickling that is boiled is 2～5 times of goose weight;
(3), actication of culture: invention adopts Lactobacillus plantarum and brewer's yeast as the bacterial classification that ferments, brewer's yeast is the activation of YPD culture medium, Lactobacillus plantarum activates with the MRS culture medium, cultivate back centrifuging and taking lower floor bacterium liquid, the back is made into liquid state with 0.9% physiological saline with bacterium liquid, carries out colony counting, draws every milliliter quantity, bacterial classification after the activation is put into pickling liquid, and the addition of leavening is 10
7Cfu/mL;
(4), pickle and ferment: get the pickling liquid of goose weight 20% and the mixed liquor of bacterium liquid and adopt the needle injection mode to inject in the goose, afterwards goose is placed in the mixed liquor of pickling liquid and bacterium liquid, in constant incubator, 25 ℃ of condition bottom fermentation 36h;
(5), air-dry: as to put into 60 ℃ of baking poultries, air-dry 36h;
(6), packing: adopt vacuum packaging to obtain finished product;
(7), high pressure sterilization.
The invention has the beneficial effects as follows: this method mainly comprises 4 stages: connect bacterium, ferment, pickle with air-dry, the present invention adds bacterial classification in the process of goose, act on by lactic acid bacteria during fermentation, a series of biochemical reactions take place in the pH value when ripe, as protein and the degraded of fat and the generation of accessory substance, can also reduce the effect of cholesterol, help behind the protein degradation absorbing, it is healthy that the cholesterol reduction helps people.The generation of accessory substance brings unique local flavor to goose, and the air-dry stage is mainly influential to the local flavor of product.And this goose surface is even rufous, and is inner scarlet, glossy, has that flavour, aromatic flavour, aftertaste are permanent, free from extraneous odour, dry and comfortable, the tender degree height in surface, chewiness be good.
Description of drawings:
Fig. 1 is the influence of different fermentations temperature to fermented air-dried goose;
Fig. 2 is the influence of different fermentations time to fermented air-dried goose;
Fig. 3 different fermentations agent addition is to the influence of fermented air-dried goose.
The specific embodiment:
The invention will be further described below in conjunction with embodiment:
Fermented air-dried goose technology is determined single factor experiment:
1, fermentation temperature is selected: the Lactobacillus plantarum consumption is 2: 1 with the ratio of brewer's yeast consumption, is respectively 1.0 * 10
7Cfu/mL, 5 * 10
6Cfu/mL is respectively at fermentation temperature and cultivates 36h under 15 ℃, 20 ℃, 25 ℃, 30 ℃, 35 ℃ the condition and carry out single factor experiment, is index with the subjective appreciation in the test.
As shown in Figure 1, mixed culture fermentation agent can make the final pH value of the fermentation goose product of making reach a desirable effect in 25～30 ℃ scope the time, therefore selects the factor level of 25 ℃, 30 ℃, 35 ℃ 3 levels as orthogonal test.
2, fermentation time is selected:
The Lactobacillus plantarum consumption is 2: 1 with the ratio of brewer's yeast consumption, is respectively 1.0 * 10
7Cfu/mL, 5 * 10
6Cfu/mL is 30 ℃ in cultivation temperature, and fermentation time is respectively under the condition of 24h, 36h, 48h, 60h, 72h and carries out single factor experiment, is index with the subjective appreciation in the test.
As shown in Figure 2, fermentation time can make the final pH value of product reach an ideal value when 36h, and therefore, 24h, 36h and 48h3 level factor level as orthogonal test is selected in test.
3, the leavening addition is selected:
The Lactobacillus plantarum consumption is 2: 1 with the ratio of brewer's yeast consumption, is 30 ℃ in cultivation temperature, and fermentation time is to cultivate under the condition of 48h to be respectively 1.0 * 10
5Cfu/mL, 1.0 * 10
6Cfu/mL, 1.0 * 10
7Cfu/mL, 1.0 * 10
8Cfu/mL, 1.0 * 10
9Cfu/mL carries out single factor experiment, is index with the subjective appreciation in the test.
As shown in Figure 3, the addition when leavening is 1.0 * 10
9The time, in a short period of time, the pH of Fermented Sausages will reach a lower value, but acid of taste not too meets Chinese eating habit, and the leavening addition is 1.0 * 10
7, 1.0 * 10
8, 1.0 * 10
9The time can make the final pH value of product more satisfactory, the conclusion of this and Literature Consult is basic identical, therefore, we select the factor level of these 3 levels as orthogonal test.
4, multifactor composite test:
According to above single factor experiment result, to connect bacterium amount, fermentation temperature and fermentation time, be index with the sensory evaluation scores as factor, carry out 3 factors, 3 levels and make orthogonal test,
Factor level table table 1
EE and experimental result table 2
Analysis of variance table table 3
According to table 3 result of the test, by variance analysis, the result shows: B factor F value is 33.334, and greater than the value of the F statistic on 0.05 level, therefore, factor B (fermentation temperature) is remarkable to the influence of test.C factor F value is 197.334, and greater than the value of the F statistic on 0.01 level, therefore, factor C (fermentation time) is extremely remarkable to the influence of test.For determining optimum process parameters factor B, C are carried out multiple ratio.
Multiple ratio is than SSR and LSR value table table 4
The multiple comparison sheet 5 of B factor
| The B factor | ??B 1 | ??B 2 | ??B 3 |
| Mean value | ??87.33 | ??84.00 | ??80.67 |
| Conspicuousness (0.05) | ??a | ??ab | ??c |
| Conspicuousness (0.01) | ??A | ??B | ??BC |
As can be seen from Table 5, B factor K
2-K
1=10.990＞LSRR
0.01=7.646, so B
2, B
1Difference is extremely remarkable, therefore, and B
2Best.
The multiple comparison sheet 6 of C factor
| The C factor | ??C 2 | ??C 3 | ??C 1 |
| Mean value | ??93.33 | ??80.00 | ??78.67 |
| Conspicuousness (0.05) | ??a | ??b | ??bc |
| Conspicuousness (0.01) | ??A | ??B | ??BC |
As can be seen from Table 6, C factor K
2-K
3So=13.33＞LSR0.01=8.083 is C
2, C
3Significant difference, therefore, C
2Best.
Because the A factor is less to the test influence, select the A of low concentration
1After multiple comparative analysis, optimum process parameters is A
1B
1C
2, be: the addition of leavening is 10
7Cfu/mL, fermentation temperature are 25 ℃, fermentation time 36h.Make demonstration test with this, establish three groups in parallel sample, it is 98 that the result shows average sensitization scoring, and the repeated experiments relative deviation is no more than 2%, illustrates that the experimental condition reappearance is good.
The processing method of fermented air-dried goose comprises the following steps:
(1), raw material arrangement: the raw material goose is carried out soaking and washing;
(2), the preparation of pickling liquid: each component by weight ratio: 5 parts of 100 parts in water, 0.05 part of fructus amomi, 0.2 part of Chinese anise, 0.2 part on cassia bark, 0.35 part of fennel seeds, 0.2 part in Chinese prickly ash, 0.1 part of cloves, 0.1 part of tsaoko, 0.07 part of galingal, 0.1 part in cardamom, 0.4 part of phosphate and salt, boil 2h with pot then, cool off stand-byly, the liquid measure of pickling that is boiled is 2.5 times of goose weight;
(3), actication of culture: invention adopts Lactobacillus plantarum and brewer's yeast as the bacterial classification that ferments, brewer's yeast activates 48h under 25 ℃ of conditions for the YPD culture medium, Lactobacillus plantarum activates 24h under 37 ℃ of conditions with the MRS culture medium, cultivate back centrifuging and taking lower floor bacterium liquid, the back is made into liquid state with 0.9% physiological saline with bacterium liquid, carries out colony counting, draw every milliliter quantity, bacterium liquid after the activation is put into pickling liquid, add by 0.9% of goose weight, the density of bacterium liquid is considered as 1mg/cm
3, the mass number that bacterium liquid adds equals the volume number, and the concentration that adds bacterium liquid is 10
7Cfu/mL, wherein Lactobacillus plantarum and brewer's yeast are 2: 1.
(4), pickle and ferment: get the pickling liquid of goose weight 20% and the mixed liquor of bacterium liquid and adopt the needle injection mode to inject in the goose, to note during injection evenly, afterwards goose is placed in the mixed liquor of pickling liquid pickling liquid and bacterium liquid, in constant incubator, 25 ℃ of condition bottom fermentation 36h;
(5), air-dry: as to put into 60 ℃ of baking poultries, air-dry 36h;
(6), packing: adopt vacuum packaging to obtain finished product;
(7), high pressure sterilization.
Phosphate in the said method is by sodium phosphate trimer: sodium pyrophosphate: calgon=2: 2: 1 be composited (mass ratio).
The fermented air-dried goose organoleptic indicator who is made by said method estimates:
Select food professional 20 people (each 10 people of men and women, the age is between 25～50 years old), respectively color and luster, local flavor, structural state are estimated marking, then every index is carried out statistical analysis respectively according to table 7.
The sensory evaluation scores table table 7 of air-dried goose
The measurement result of the fermented air-dried goose physical and chemical index that makes by said method:
Moisture≤30%, salt≤3%, fat≤15%, the bacterium index of product is: total number of bacteria≤100/g, pathogenic bacteria (duodenum 12 road pathogenic bacteria and pathogenic coccus) do not detect.
The mensuration establishing criteria of physical and chemical index is as follows:
(1), the method for standard GB/5009.3 is adopted in determination of moisture;
(2), salt content is measured the method that adopts standard GB/5009.42;
(3), the bacterium index determining adopts the method for standard GB/4789;
(4), the mensuration of meat pH value adopts the method for standard GB 9695.5.
What high temperature sterilization of the present invention adopted is the DSX-280A type cannery retort of Shen, Shanghai peace apparatus factory.
Claims (1)
1, a kind of processing method of fermented air-dried goose comprises the following steps:
(1), raw material arrangement: the raw material goose is carried out soaking and washing;
(2), the preparation of pickling liquid: each component by weight ratio: 5 parts of 100 parts in water, 0.05 part of fructus amomi, 0.2 part of Chinese anise, 0.2 part on cassia bark, 0.35 part of fennel seeds, 0.2 part in Chinese prickly ash, 0.1 part of cloves, 0.1 part of tsaoko, 0.07 part of galingal, 0.1 part in cardamom, 0.4 part of phosphate and salt, boil 2h with pot then, cool off stand-byly, the liquid measure of pickling that is boiled is 2～5 times of goose weight;
(3), actication of culture: invention adopts Lactobacillus plantarum and brewer's yeast as the bacterial classification that ferments, brewer's yeast is the activation of YPD culture medium, Lactobacillus plantarum activates with the MRS culture medium, cultivate back centrifuging and taking lower floor bacterium liquid, the back is made into liquid state with 0.9% physiological saline with bacterium liquid, carries out colony counting, draws every milliliter quantity, bacterial classification after the activation is put into pickling liquid, and the addition of leavening is 10
7Cfu/mL;
(4), pickle and ferment: get the pickling liquid of goose weight 20% and the mixed liquor of bacterium liquid and adopt the needle injection mode to inject in the goose, afterwards goose is placed in the mixed liquor of pickling liquid and bacterium liquid, in constant incubator, 25 ℃ of condition bottom fermentation 36h;
(5), air-dry: as to put into 60 ℃ of baking poultries, air-dry 36h;
(6), packing: adopt vacuum packaging to obtain finished product;
(7), high pressure sterilization.
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|---|---|---|---|
| CN2009100719945A CN101623108B (en) | 2009-05-11 | 2009-05-11 | Processing method of fermented air-dried goose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100719945A CN101623108B (en) | 2009-05-11 | 2009-05-11 | Processing method of fermented air-dried goose |
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| CN101623108A true CN101623108A (en) | 2010-01-13 |
| CN101623108B CN101623108B (en) | 2012-01-04 |
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ID=41519216
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| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
| CN103535751A (en) * | 2013-08-23 | 2014-01-29 | 长兴县荣耀鹅业有限公司 | Method for processing meat of force-fed goose |
| CN104544258A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for quickly fermenting goose legs |
| CN104544259A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat |
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| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN103535751A (en) * | 2013-08-23 | 2014-01-29 | 长兴县荣耀鹅业有限公司 | Method for processing meat of force-fed goose |
| CN103535751B (en) * | 2013-08-23 | 2015-04-01 | 长兴县荣耀鹅业有限公司 | Method for processing meat of force-fed goose |
| CN104544259A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat |
| CN104544258A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for quickly fermenting goose legs |
| CN104824701A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Manufacturing method for spiced dried sour goose |
| CN105483039A (en) * | 2015-12-18 | 2016-04-13 | 扬州大学 | Lactobacillus plantarum and application thereof in producing fermented goose |
| CN105581268A (en) * | 2015-12-18 | 2016-05-18 | 扬州大学 | Making method of fermented dried goose meat slices |
| CN106261912A (en) * | 2016-08-05 | 2017-01-04 | 无锡商业职业技术学院 | Method is pickled in bacon tenderization |
| CN107259380A (en) * | 2017-06-01 | 2017-10-20 | 宁波大学 | A kind of preparation method for pickling salty bacon |
| CN107259380B (en) * | 2017-06-01 | 2019-12-13 | 宁波大学 | Method for making pickled salted preserved meat |
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