CN102511834B - Processing method of instant goose intestines - Google Patents
Processing method of instant goose intestines Download PDFInfo
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- CN102511834B CN102511834B CN2011104334898A CN201110433489A CN102511834B CN 102511834 B CN102511834 B CN 102511834B CN 2011104334898 A CN2011104334898 A CN 2011104334898A CN 201110433489 A CN201110433489 A CN 201110433489A CN 102511834 B CN102511834 B CN 102511834B
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- goose intestines
- goose
- intestines
- raw meat
- processing method
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Abstract
The invention relates to a processing method of instant goose intestines. The method comprises processes such as washing, odor-removing, salting, cooking, and cooling. With the method, a goose product with a unique taste and enough crispness is produced. According to the method, in the processes, manners such as low-temperature alkaline solution soaking, short-time cooking, and quick cooling are adopted, such that the crispness of the goose intestines is maintained. Also, a special odor-removing soaking process is adopted, such that the odor of goose intestines is removed. The invention provides a goose intestine processing method with which the odor is removed and the crispness is maintained.
Description
Technical field
The present invention relates to a kind of processing method of goose goods, particularly a kind of processing method of goose intestines.
Background technology
The goose intestines are the food materials that come into vogue at dining table recently, and particularly in chafing dish, the goose intestines are a kind of product of rinsing that are popular, and the goose intestines are rich in the trace elements such as protein, B family vitamin, vitamin C, vitamin A and calcium, iron.To the metabolism of human body, the maintenance of nerve, heart, digestion and vision has good effect.
Existing goose intestines food method is single, seldom adopts except using in chafing dish as the product of rinsing, and added value of product is low, and product variety is single, and added value is low.
The existing mode that main employing in the processing method of goose intestines is boiled is carried out, after adopting high temperature boiling goose intestines, the goose intestines become " tough ", lose the due fragility of original goose intestines, and at high temperature the nutriment in the goose intestines runs off more, the fishy smell of goose intestines is heavier in addition, is not easy to process in process, has affected the further popularization of goose intestines.
The present invention has developed a kind of instant goose intestines, has further enriched the eating method of goose intestines, and has overcome that goose intestines fishy smell is heavier, becomes tough these defectives in the process.
Summary of the invention
The purpose of this invention is to provide a kind of processing method of processing instant goose intestines.This processing method by goose removed raw meat, pickle, the step such as slaking, obtain the ready-to-eat food that a kind of mouthfeel is unique, fragility is pure.
The technical solution used in the present invention is:
A kind of processing method of instant goose intestines comprises the steps:
1) surface cleaning: get the goose intestines, take out dirt and fat, be no less than 2 hours at alkaline soak, the buck temperature of immersion remains on 4-6 ℃; Buck is made by following method: the glucose that adds 0.2kg sodium carbonate and 0.4kg in every 100kg water;
The purpose of alkaline soak is the fragility that keeps the goose intestines, it also is the fragility that keeps the goose intestines that soaking temperature is controlled at 4-6 ℃ purpose, goose intestines musculature under high-temperature condition can change, easy fracture not, become tough reason after the goose intestines process boiling that Here it is, therefore the means of controlling goose intestines maintenance fragility are exactly the temperature in the whole process of control, with respect to traditional alkaline soak, added glucose in the application's the buck, can further strengthen the fragility of goose intestines, the combination of sodium carbonate and glucose has better maintenance fragility performance than simple sodium carbonate.
2) remove raw meat: the goose intestines that surface cleaning is good are put into raw meat solution and were soaked 2-3 hour, to remove the fishy smell of goose intestines, go raw meat solution by adding 8kg salt in every 100kg water, liquor 3kg, citric acid 80g, ginger slice 1kg forms, and goes the raw meat solution temperature to remain on 4-6 ℃ in the immersion process;
This is the unique distinction of difference of the present invention and prior art, the combination of salt, liquor, citric acid and ginger is removed the raw meat successful to the goose foie gras, and the ratio of salt, liquor, citric acid and ginger also goes raw meat effect the most obvious to the goose intestines through what confirm after the test many times under this ratio.Liquor is selected the liquor of the high number of degrees, strong, colourless liquor distilled from sorghum for example, and test card understands that the wine number of degrees are higher, goes the raw meat effect more obvious.
3) pickle: the goose intestines that will soak in removing raw meat solution are cleaned with clear water, add to soak in the pickling liquid and be no less than 6 hours, the pickling liquid temperature remains on 4-6 ℃ in the curing process, pickling liquid is made by following method: add 5kg salt in every 100kg water, white sugar 0.5kg, liquor 1kg, monosodium glutamate 40g, chickens' extract 50g;
Can further remove the fishy smell of goose intestines in the process of pickling, and the condiment taste gos deep into goose intestines inside.
4) slaking: will pickle the goose intestines of finishing and pull out, and dry, and brush flavoring, and put into the micro-wave oven slaking, selecting power is the micro-wave oven of 1000w, and the curing time is 60 seconds;
The micro-wave oven operating frequency is selected 2450 megahertzes, and power is selected 1000w, and the process of slaking is placed in the mould for the goose intestines body of brushing flavoring, then mould is put in the micro-wave oven, starts micro-wave oven, continues 60 seconds.Traditional boiling expends time in long, makes the original fragility of having lost of goose intestines, and the nutritive value of having avoided simultaneously long-time infusion to cause runs off.
Flavoring can be pungent material, cumin material or the sauce of now selling on the market, selects according to the taste that product is final.
5) cooling: rapidly cooling, the goose intestines in the micro-wave oven to be taken out the refrigerating box of putting into 0-5 ℃ cool off, be that 20-30 divides cool time;
The goose intestines of high temperature are cooled off rapidly, further strengthened the fragility of goose intestines.
6) vacuum packaging: the goose intestines of cooling are tested and vacuum packaging;
7) deepfreeze: under 0-5 ℃ low temperature, transport preservation.
Transport at low temperatures preservation, this product has seven days shelf-life, is fit to the supermarket and sells.
In whole process, in order to keep the fragility of goose intestines, adopted following technological means:
1, clean, go raw meat, curing process all to keep 4-6 ℃ low temperature, the high temperature of avoiding as far as possible is to the structural damage of goose intestines;
2, the mixed solution that adopts sodium carbonate and glucose to consist of soaks the goose intestines;
3, adopt microwave ripening, maturing process is very of short duration;
4, adopt rapidly cooling, the goose intestines of slaking are cooled to low temperature rapidly.
Owing to adopted above-mentioned measure, the goose intestines of producing are more crisp than the goose intestines of common boiling, in order to verify above-mentioned conclusion, the applicant has carried out contrast test, 100 people are respectively to tasting by the goose intestines of above-mentioned processing step processing and the goose intestines of common boiling, 93 people represent to have clear improvement by the goose intestines fragility of above-mentioned processes, only have 7 people to represent not distinguish, and nobody thinks with the not improvement of goose intestines fragility of the method processing.The sensitivity of the individual taste of considering can think that this processes goose intestines have out had very much progress aspect fragility, has overcome the goose intestines that boiling causes in the prior art and has become tough defective.
The technique effect that the present invention produces is as follows:
1, goose intestines fishy smell subtracts greatly, and fundamental sensation is less than fishy smell when edible;
2, goose intestines fragility is pure, and mouthfeel is good;
3, further enrich goose intestines product, be fit to large-scale production.
This product special taste is of high nutritive value, and market prospects are wide.
The specific embodiment
Embodiment 1
1, the equipment of selecting
Micro-wave oven, refrigerator, mould soaks ware
2, raw-material choosing
The goose intestines, sodium carbonate, glucose, salt, liquor, citric acid, ginger, monosodium glutamate, chickens' extract, flavoring
3, make flow process
Overall procedure: surface cleaning → alkaline soak → go raw meat → pickle → slaking → cooling → check → vacuum packaging → deepfreeze
Concrete
1) surface cleaning: get the goose intestines, take out dirt and fat, be no less than 2 hours at alkaline soak, the buck temperature of immersion remains on 4-6 ℃; Buck is made by following method: the glucose that adds 0.2kg sodium carbonate and 0.4kg in every 100kg water;
2) remove raw meat: the goose intestines that surface cleaning is good are put into raw meat solution and were soaked 2-3 hour, to remove the fishy smell of goose intestines, go raw meat solution by adding 8kg salt in every 100kg water, liquor 3kg, citric acid 80g, ginger slice 1kg forms, and goes the raw meat solution temperature to remain on 4-6 ℃ in the immersion process.
3) pickle: the goose intestines that will soak in removing raw meat solution are cleaned with clear water, add to soak in the pickling liquid and be no less than 6 hours, the pickling liquid temperature remains on 4-6 ℃ in the curing process, pickling liquid is made by following method: add 5kg salt in every 100kg water, white sugar 0.5kg, liquor 1kg, monosodium glutamate 40g, chickens' extract 50g;
4) slaking: will pickle the goose intestines of finishing and pull out, and dry, and brush flavoring, and put into the micro-wave oven slaking, selecting power is the micro-wave oven of 1000w, and the curing time is 60 seconds;
5) cooling: rapidly cooling, the goose intestines in the micro-wave oven to be taken out the refrigerating box of putting into 0-5 ℃ cool off, be that 20-30 divides cool time;
6) vacuum packaging: the goose intestines of cooling are tested and vacuum packaging;
7) deepfreeze: under 0-5 ℃ low temperature, transport preservation.
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 to above-mentioned embodiment, and think that this modification, variation and combination are within the scope of originality thought.
Claims (2)
1. the processing method of instant goose intestines is characterized in that comprising the steps:
1) surface cleaning: get the goose intestines, take out dirt and fat, be no less than 2 hours at alkaline soak, the buck temperature of immersion remains on 4-6 ℃; Buck is made by following method: the glucose that adds 0.2kg sodium carbonate and 0.4kg in every 100kg water;
2) remove raw meat: the goose intestines that surface cleaning is good are put into raw meat solution and were soaked 2-3 hour, to remove the fishy smell of goose intestines, go raw meat solution by adding 8kg salt in every 100kg water, liquor 3kg, citric acid 80g, ginger slice 1kg forms, and goes the raw meat solution temperature to remain on 4-6 ℃ in the immersion process;
3) pickle: the goose intestines that will soak in removing raw meat solution are cleaned with clear water, add to soak in the pickling liquid and be no less than 6 hours, the pickling liquid temperature remains on 4-6 ℃ in the curing process, pickling liquid is made by following method: add 5kg salt in every 100kg water, white sugar 0.5kg, liquor 1kg, monosodium glutamate 40g, chickens' extract 50g;
4) slaking: will pickle the goose intestines of finishing and pull out, and dry, and brush flavoring, and put into the micro-wave oven slaking, selecting power is the micro-wave oven of 1000w, and the curing time is 60 seconds;
5) cooling: rapidly cooling, the goose intestines in the micro-wave oven to be taken out the refrigerating box of putting into 0-5 ℃ cool off, be that 20-30 divides cool time;
6) vacuum packaging: the goose intestines of cooling are tested and vacuum packaging;
7) deepfreeze: under 0-5 ℃ low temperature, transport preservation.
2. instant goose intestines processing method as claimed in claim 1 is characterized in that described flavoring is pungent material, cumin material or sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104334898A CN102511834B (en) | 2011-12-21 | 2011-12-21 | Processing method of instant goose intestines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104334898A CN102511834B (en) | 2011-12-21 | 2011-12-21 | Processing method of instant goose intestines |
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| CN102511834A CN102511834A (en) | 2012-06-27 |
| CN102511834B true CN102511834B (en) | 2013-05-29 |
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| CN2011104334898A Expired - Fee Related CN102511834B (en) | 2011-12-21 | 2011-12-21 | Processing method of instant goose intestines |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431440B (en) * | 2013-08-07 | 2014-07-16 | 广东真美食品集团有限公司 | Production method of instant Chaozhou beef balls |
| CN104997045B (en) * | 2015-06-24 | 2018-09-07 | 安徽省农业科学院农产品加工研究所 | A kind of fresh and tender peppermint goose ready-to-eat food and preparation method thereof |
| CN106722248A (en) * | 2016-12-30 | 2017-05-31 | 安徽省麦浪食品有限公司 | One kind stews rabbit meat in clear soup |
| CN109463649A (en) * | 2018-12-27 | 2019-03-15 | 大冶市恒丰食品有限公司 | A kind of preparation method of crisp duck intestine condiment and crisp duck intestine |
| CN112075591A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of special goose intestine cooked food |
| CN115715577A (en) * | 2022-11-26 | 2023-02-28 | 鹤壁越汇食品有限公司 | Oxygen-enriched ice soaking fishy smell removing and crisp keeping process for gizzards |
Citations (4)
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| CN1372844A (en) * | 2001-12-13 | 2002-10-09 | 殷德中 | Preparation and process for preparing crisp duck intestine |
| KR20040006049A (en) * | 2002-07-09 | 2004-01-24 | 손상봉 | Production method of a caw small intestine |
| CN101185512A (en) * | 2006-11-16 | 2008-05-28 | 天津市粤唯鲜娱乐苑集团有限公司 | Jiuzhi large intestine and preparation method thereof |
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS578759A (en) * | 1980-06-16 | 1982-01-18 | Taihei Shokuhin Kako Kk | Preparation of processed livestock meat |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1372844A (en) * | 2001-12-13 | 2002-10-09 | 殷德中 | Preparation and process for preparing crisp duck intestine |
| KR20040006049A (en) * | 2002-07-09 | 2004-01-24 | 손상봉 | Production method of a caw small intestine |
| CN101185512A (en) * | 2006-11-16 | 2008-05-28 | 天津市粤唯鲜娱乐苑集团有限公司 | Jiuzhi large intestine and preparation method thereof |
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
Non-Patent Citations (4)
| Title |
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| 柠檬酸(钠)的开发与应用进展;汪多仁;《化工中间体》;20040520(第4期);第30-36页 * |
| 汪多仁.柠檬酸(钠)的开发与应用进展.《化工中间体》.2004,(第4期), |
| 袁新宇.鹅肠美.《四川烹饪高等专科学校学报》.2002,(第1期),第26-27页. |
| 鹅肠美;袁新宇;《四川烹饪高等专科学校学报》;20020215(第1期);第26-27页 * |
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Owner name: ANHUI BAOKUN FOOD TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: ANHUI TIANGE GOOSE INDUSTRY CO., LTD. Effective date: 20131213 |
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Free format text: CORRECT: ADDRESS; FROM: 232052 HEFEI, ANHUI PROVINCE TO: 230088 HEFEI, ANHUI PROVINCE |
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Effective date of registration: 20131213 Address after: 317 room 605, min Chong Center, 230088 Mount Huangshan Road, Hefei high tech Zone, Anhui, China Patentee after: Anhui Bao Kun Food Technology Co., Ltd. Address before: 232052 Guo Town, Lujiang County, Hefei, Anhui Patentee before: Anhui Tiange Goose Industry Co., Ltd. |
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Granted publication date: 20130529 Termination date: 20131221 |