CN102488234A - Method for processing dried goose - Google Patents
Method for processing dried goose Download PDFInfo
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- CN102488234A CN102488234A CN2011104334578A CN201110433457A CN102488234A CN 102488234 A CN102488234 A CN 102488234A CN 2011104334578 A CN2011104334578 A CN 2011104334578A CN 201110433457 A CN201110433457 A CN 201110433457A CN 102488234 A CN102488234 A CN 102488234A
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Abstract
The invention relates to a method for processing dried goose. Through technological processes of early cooking, pickling, tumbling, cooking, brushing a surface material, dehydrating and the like, goose products with Chinese flavor and high nutritional value are produced. The unique characteristics of the method are as follows: measures of pickling the inside and the outside of goose simultaneously, tumbling sectionally and dehydrating sectionally and the like are adopted, so that the products produced according to the method have unique taste as well as freshness and tenderness for meat quality; traditional Chinese medicine products, such as ginseng, wolfberry fruit and the like, are added in the production process, so that the products have higher nutritional value. The products produced according to the method provided by the invention have the advantages of high added value and wide market prospect.
Description
Technical field
The present invention relates to a kind of processing method of goose product, the processing method that particularly a kind of goose is done.
Background technology
A kind of bird product of goose, it contains protein, fat, trace elements such as vitamin A, B family vitamin, nicotinic acid and sugar and calcium, magnesium, iron; Wherein protein content is very high, is rich in the several amino acids of needed by human, and it forms also the ratio near amino acid needed by human body, from the nutrition angle; Goose is a complete protein, good protein, and fat content is lower; Unsaturated fatty acid content height, particularly linolenic acid content are all above other meat, and be highly beneficial to health.The fusing point of goose fat is also very low, and quality is very soft, is absorbed by the body easily.
Also for supporting goose big country, the goose consumption figure is also very big now in China, and still many at China market goose series products is main with preliminary working roughing, and added value of product is low, and product variety is single, and added value is low, has contained the development of its industrialization.Therefore need a kind of high added value of development, the goose product with Chinese style local flavor is to satisfy the China market demand growing to the goose product.
Summary of the invention
An object of the present invention is to provide the processing method that a kind of goose is done.This processing method obtains a kind of unique flavor through goose being pickled, tumbling, slaking, being left standstill and step such as slaking, and the goose that is of high nutritive value is done.
The technical scheme that the present invention adopts is:
The processing method that a kind of goose is done comprises the steps:
1) pretreatment of raw material: get into goose, slaughter the back and clean with clear water, bloodletting was not less than 10 minutes, and clear water is dipped to goose and basically no longer floods watery blood then, pulls out;
2) preliminary working: be not less than 10 minutes with boiling in the pretreated goose adding of the above-mentioned process boiling water, take out cutting then, be divided into the bar base;
3) pickle: the bar base low-temperature salting of above-mentioned moulding is no less than 24 hours, and the mode of pickling is simultaneously flavoring to be spread upon the goose surface through preserved materials being expelled to goose inside,
Preserved materials is processed by following method: every 100kg goose is used salt 2kg, white sugar 2kg, liquor 1kg, sodium nitrate 0.05kg, composite phosphate 0.04kg, monosodium glutamate 40g, the mixed solution that chickens' extract 50g mixing 25kg water obtains.
Flavoring is processed by following method: every 100kg goose is used salt 2kg, white sugar 2kg, liquor 1kg, monosodium glutamate 40g, chickens' extract 50g; Add anistree 800g, fennel 200g, cassia bark 200g, Radix Glycyrrhizae 200g, tsaoko 200g behind the soy sauce 500g mixing 40kg water; Genseng 200g, fruit of Chinese wolfberry 200g, Chinese prickly ash 200g, dried orange peel 100g, Chinese cassia tree 50g; Radix Astragali 50g, fructus amomi 50g, Chinese yam 50g, cardamom 50g boil 3 hours mixed solutions that obtain.
4) tumbling: under cryogenic conditions, the bar base carried out 10 hours tumbling, every tumbling in preceding 3 hours 30 minutes, intermittently 30 minutes, every tumbling was 40 minutes in middle 4 hours, intermittently 20 minutes, did not have tumbling 50 minutes in back three hours, intermittently 10 minutes;
5) slaking: will put into the micro-wave oven matured through the goose base bar that above-mentioned steps is accomplished, selecting power for use is the micro-wave oven of 1000w, and the time of slaking is 5 minutes;
6) brush surperficial flavoring: the taste material is brushed on the surface of the goose after the slaking, and according to the taste of final products, the taste material that can brush can be pungent material, cumin material, former taste substance, honeydew material or sauce;
7) leave standstill: the goose of above-mentioned brush being crossed surperficial flavoring left standstill 1 hour under cryogenic conditions;
8) baking dehydration: will advance the goose that leaves standstill and put into baking box and dewater, the process of dehydration adopts the segmentation dehydration: 90 ℃ continue 20 minutes, and 75 ℃ continue 30 minutes, and 55 ° continue 100 minutes, and 40 ° continue 50 minutes;
9) cooling; The cooling of employing natural cooling;
10) test package
11) storage: normal temperature is storage down.
The goose of selecting for use is the common family goose of raising, slaughters to stop feeding in preceding 12 hours, and the bloodletting mode is the reversal of the natural order of things bloodletting.
The purpose of preliminary working is to remove watery blood and typing, and the bar base of separation probably is five centimeter length, and 1 centimetre wide, 0.5 cm thick.
Pickling is that flavouring is sent into the inner process of meat, adopts injection to pickle and smears to pickle simultaneously with the surface and carry out, and effectively flavouring evenly is sent to the various piece of meat; Make meat fully absorb salt solution; Protein dissolves, and more makes the structural relaxation of meat, the outward appearance of the meat of improvement.
Tumbling is meat packing field a kind of processing method commonly used; It is through letting meat in the cylinder of tumbler, stir up and down, and bump is beaten each other; Reach the pickled effect of massage; The tumbler that the present invention adopts is the vacuum tumbler, in processing, can let the flavoring on goose surface further be dissolved in the meat, further improves the effect of pickling.Through the goose of tumbling, tender degree is high, and chewiness is high, quality better.
The micro-wave oven operating frequency that the present invention adopts is selected 2450 megahertzes for use, and power is selected 1000w for use, and the process of slaking is put into mould in the micro-wave oven for the goose base substrate is placed in the mould then, starts micro-wave oven, continues 5 minutes.Traditional baking box slaking is easy to make the meat burnt gelatinization in surface, generates noxious material, and the slaking poor effect; Traditional boiling expends time in long, wants five or six hours usually, and production efficiency is low, and adopts microwave ripening only to use 5 minutes, and the nutritive value of having avoided long-time infusion to cause runs off.
The taste material that brush on the surface is to confirm according to the market demand, for example pungent material, and the cumin material, former taste substance, honeydew material or sauce or the like, these taste material all are that market is common, therefore the finished product that all can adopt is formed its concrete raw material and is repeated no more.
The baking box that baking dehydration adopts is the common baking box that can control the baking temperature and time, and how many amount of capacity is confirmed because of processing capacity.The meat base of brushing the taste material is through after leaving standstill, and it is inner that condiment gets into meat, and the meat base is put into pallet, spreads out into one deck and put, and begins dehydration, need stir the meat base during transformation temperature, prevents that uneven drying is even.
Cooling is adopted and is naturally cooled to room temperature.
Jerky is carried out packing storage behind evaluation of color, smell and taste sense organ and the biochemical indicator accreditation.
The technique effect that the present invention produces is following:
1, the mode that adopts built-in preserved materials and smear flavoring is outward pickled, and makes taste go deep into meat inside, and mouthfeel is even;
2, adopt microwave ripening, farthest guaranteed the nutritive value that goose is original, avoided the mesotrophic loss of process, and process time section, keep the fresh and tender of meat;
3, added genseng in the flavoring, traditional Chinese medicine ingredients such as the fruit of Chinese wolfberry, Chinese yam have further been enriched the nutritive value of goose product, and general deficiency of qi patient is had very high health-care effect;
4, adopt the segmentation drying and dewatering, the time control of oven dry is shorter, avoided loss of nutritive components.
These article special taste is of high nutritive value, and production technology and product quality like product are leading domestic, and market prospects are wide.
The specific embodiment
Embodiment 1
1, the equipment of selecting for use
The vacuum tumbler, micro-wave oven, baking box
2, raw-material choosing
Become goose, (every 100kg goose is used salt 2kg to preserved materials, white sugar 2kg, liquor 1kg, sodium nitrate 0.05kg, composite phosphate 0.04kg, monosodium glutamate 40g; The mixed solution that chickens' extract 50g mixing 25kg water is modulated into), (every 100kg goose is used salt 2kg to flavoring, white sugar 2kg, liquor 1kg, monosodium glutamate 40g, chickens' extract 50g, the anistree 800g of adding behind the soy sauce 500g mixing 40kg water; Fennel 200g, cassia bark 200g, Radix Glycyrrhizae 200g, tsaoko 200g, genseng 200g, fruit of Chinese wolfberry 200g; Chinese prickly ash 200g, dried orange peel 100g, Chinese cassia tree 50g, Radix Astragali 50g, fructus amomi 50g; Chinese yam 50g, cardamom 50g boil 3 hours mixed solutions that obtain), taste material (pungent material, cumin material, former taste substance, honeydew material or sauce etc.)
3, make flow process
Overall procedure: slaughter into goose → bloodletting → clear water and soak → remove and boil → cut apart → pickle → tumbling → slaking → brush taste material → leave standstill → segmentation dehydration → cooling → check → packing → storage
Concrete
1) pretreatment of raw material: get into goose, slaughter and stopped feeding in preceding 12 hours, slaughter the back and clean with clear water, the reversal of the natural order of things bloodletting was not less than 10 minutes, and clear water is dipped to goose and basically no longer floods watery blood then, pulls out;
2) preliminary working: be not less than 10 minutes with boiling in the pretreated goose adding of the above-mentioned process boiling water, take out cutting then, being divided into probably is 5 centimeter length, and 1 centimetre wide, the bar base of 0.5 cm thick;
3) pickle: the bar base low-temperature salting of above-mentioned moulding is no less than 24 hours, and the mode of pickling is simultaneously flavoring to be spread upon the goose surface through preserved materials being expelled to goose inside;
4) tumbling: under cryogenic conditions, the bar base carried out 10 hours tumbling, every tumbling in preceding 3 hours 30 minutes, intermittently 30 minutes, every tumbling was 40 minutes in middle 4 hours, intermittently 20 minutes, did not have tumbling 50 minutes in back three hours, intermittently 10 minutes;
5) slaking: (selecting power for use is the micro-wave oven of 1000w for 2450 megahertzes, 1000w) matured, and the time of slaking is 5 minutes will to put into micro-wave oven through the goose base bar that above-mentioned steps is accomplished;
6) brush surperficial flavoring: the taste material is brushed on the surface of the goose after the slaking, and according to the taste of final products, the taste material that can brush can be pungent material, cumin material, former taste substance, honeydew material or sauce;
7) leave standstill: the goose of above-mentioned brush being crossed surperficial flavoring left standstill 1 hour under cryogenic conditions;
8) baking dehydration: will advance the goose that leaves standstill and put into baking box and dewater, the process of dehydration adopts the segmentation dehydration: 90 ℃ continue 20 minutes, and 75 ℃ continue 30 minutes, and 55 ° continue 100 minutes, and 40 ° continue 50 minutes;
9) cooling; The cooling of employing natural cooling;
10) test package
11) storage: normal temperature is storage down.
It will be recognized by those skilled in the art, under the prerequisite that does not depart from protection scope of the present invention, can carry out various modifications, variation and combination, and think that this modification, variation and combination are within the scope of originality thought above-mentioned embodiment.
Claims (3)
1. the processing method that goose is done is characterized in that comprising the steps:
1) pretreatment of raw material: get into goose, slaughter the back and clean with clear water, bloodletting was not less than 10 minutes, and clear water is dipped to goose and basically no longer floods watery blood then, pulls out;
2) preliminary working: be not less than 10 minutes with boiling in the pretreated goose adding of the above-mentioned process boiling water, take out cutting then, be divided into the bar base;
3) pickle: the bar base low-temperature salting of above-mentioned moulding is no less than 24 hours, and the mode of pickling is simultaneously flavoring to be spread upon the goose surface through preserved materials being expelled to goose inside;
4) tumbling: under cryogenic conditions, the bar base carried out 10 hours tumbling, every tumbling in preceding 3 hours 30 minutes, intermittently 30 minutes, every tumbling was 40 minutes in middle 4 hours, intermittently 20 minutes, did not have tumbling 50 minutes in back three hours, intermittently 10 minutes;
5) slaking: will put into the micro-wave oven matured through the goose base bar that above-mentioned steps is accomplished, selecting power for use is the micro-wave oven of 1000w, and the time of slaking is 5 minutes;
6) brush surperficial flavoring: the taste material is brushed on the surface of the goose after the slaking, and according to the taste of final products, the taste material that can brush can be pungent material, cumin material, former taste substance, honeydew material or sauce;
7) leave standstill: the goose of above-mentioned brush being crossed surperficial flavoring left standstill 1 hour under cryogenic conditions;
8) baking dehydration: will advance the goose that leaves standstill and put into baking box and dewater, the process of dehydration adopts the segmentation dehydration: 90 ℃ continue 20 minutes, and 75 ℃ continue 30 minutes, and 55 ° continue 100 minutes, and 40 ° continue 50 minutes;
9) cooling; The cooling of employing natural cooling;
10) test package
11) storage: normal temperature is storage down.
2. the processing method that goose as claimed in claim 1 is done; It is characterized in that said preserved materials processed by following method: every 100kg goose is used salt 2kg, white sugar 2kg, liquor 1kg; Sodium nitrate 0.05kg; Composite phosphate 0.04kg, monosodium glutamate 40g, the mixed solution that chickens' extract 50g mixing 25kg water obtains.
3. the processing method that goose as claimed in claim 1 is done, it is characterized in that said flavoring processed by following method: every 100kg goose is used salt 2kg, white sugar 2kg, liquor 1kg, monosodium glutamate 40g; Chickens' extract 50g adds anistree 800g, fennel 200g, cassia bark 200g, Radix Glycyrrhizae 200g behind the soy sauce 500g mixing 40kg water; Tsaoko 200g, genseng 200g, fruit of Chinese wolfberry 200g, Chinese prickly ash 200g, dried orange peel 100g; Chinese cassia tree 50g, Radix Astragali 50g, fructus amomi 50g, Chinese yam 50g, cardamom 50g boil 3 hours mixed solutions that obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011104334578A CN102488234B (en) | 2011-12-21 | 2011-12-21 | Method for processing dried goose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104334578A CN102488234B (en) | 2011-12-21 | 2011-12-21 | Method for processing dried goose |
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| CN102488234A true CN102488234A (en) | 2012-06-13 |
| CN102488234B CN102488234B (en) | 2013-10-23 |
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| CN2011104334578A Expired - Fee Related CN102488234B (en) | 2011-12-21 | 2011-12-21 | Method for processing dried goose |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805356A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Sliced dried beef with black tea flavor |
| CN103404889A (en) * | 2013-07-02 | 2013-11-27 | 霍山源味园农林科技有限公司 | Pottery jar stewed goose cooked food |
| CN103462060A (en) * | 2013-08-16 | 2013-12-25 | 霍邱县龙华食品有限责任公司 | Rice flour-steamed goose product and production and processing craft 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 |
| CN103829269A (en) * | 2012-11-26 | 2014-06-04 | 贾涛 | Western-style chicken granule preparation method |
| CN104886626A (en) * | 2015-06-19 | 2015-09-09 | 中国农业科学院农产品加工研究所 | Bean grain sauced chicken product and processing method thereof |
| CN105360814A (en) * | 2014-08-27 | 2016-03-02 | 苏少清 | Processing and making method for dried goose meat |
| CN107095186A (en) * | 2017-05-19 | 2017-08-29 | 金寨县创富农业科技开发有限公司 | A kind of preparation method of white goose jerky |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| TWI693896B (en) * | 2019-06-14 | 2020-05-21 | 峰雲食品有限公司 | Raw material and method for preparing three-color wine stuffed dried meat |
| CN111264783A (en) * | 2020-03-11 | 2020-06-12 | 南京尚品食品有限公司 | Novel processing method of leisure pot-stewed food |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805356A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Sliced dried beef with black tea flavor |
| CN103829269A (en) * | 2012-11-26 | 2014-06-04 | 贾涛 | Western-style chicken granule preparation method |
| CN103404889A (en) * | 2013-07-02 | 2013-11-27 | 霍山源味园农林科技有限公司 | Pottery jar stewed goose cooked food |
| CN103404889B (en) * | 2013-07-02 | 2015-09-23 | 霍山源味园农林科技有限公司 | Goose prepared food stewed by a kind of crock |
| CN103462060A (en) * | 2013-08-16 | 2013-12-25 | 霍邱县龙华食品有限责任公司 | Rice flour-steamed goose product and production and processing craft 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 |
| CN105360814A (en) * | 2014-08-27 | 2016-03-02 | 苏少清 | Processing and making method for dried goose meat |
| CN104886626A (en) * | 2015-06-19 | 2015-09-09 | 中国农业科学院农产品加工研究所 | Bean grain sauced chicken product and processing method thereof |
| CN104886626B (en) * | 2015-06-19 | 2018-08-31 | 中国农业科学院农产品加工研究所 | A kind of beans crushed grain chicken simmered in brown sauce product and its processing method |
| CN107095186A (en) * | 2017-05-19 | 2017-08-29 | 金寨县创富农业科技开发有限公司 | A kind of preparation method of white goose jerky |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| TWI693896B (en) * | 2019-06-14 | 2020-05-21 | 峰雲食品有限公司 | Raw material and method for preparing three-color wine stuffed dried meat |
| CN111264783A (en) * | 2020-03-11 | 2020-06-12 | 南京尚品食品有限公司 | Novel processing method of leisure pot-stewed food |
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|---|---|
| CN102488234B (en) | 2013-10-23 |
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