CN102726746A - Processing method of lychee firewood roasted goose - Google Patents
Processing method of lychee firewood roasted goose Download PDFInfo
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- CN102726746A CN102726746A CN2011100905823A CN201110090582A CN102726746A CN 102726746 A CN102726746 A CN 102726746A CN 2011100905823 A CN2011100905823 A CN 2011100905823A CN 201110090582 A CN201110090582 A CN 201110090582A CN 102726746 A CN102726746 A CN 102726746A
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Abstract
The invention relates to a processing method of a lychee firewood roasted goose, and the method is characterized by comprising the following processing steps of: conducting aeration to separate a goose skin, carrying out gutting and curing, filling the belly with seasoning materials, using alkaline water for sizing, employing crisping water for sizing, and performing air drying, thus obtaining the lychee firewood roasted goose. As the goose is hung in a special barbecue tank for smoking and roasting, the barbecue tank can store and dissipate heat energy, which has very good penetration power. And under the revolving body effect of the barbecue tank arc, radiated heat is gathered toward the roasted object hung in the center so that the heat can penetrate the roasted object very quickly, and the roasted object is easy to roast well and is hard to overroast. The practice of smoking before roasting makes the special flavor of the lychee firewood penetrate into the goose body gradually, so that the roasted goose can have a stronger lychee firewood flavor. Due to the employment of the alkaline water sizing and crisping water sizing technologies, the roasted goose not only has a surface smooth and fine surface, but also has significantly reduced grease, so that the taste of the roasted goose is not greasy and more delicious and refreshing.
Description
Technical field
The present invention relates to a kind of processing method of roasted goose, particularly relate to a kind of processing method of lichee bavin roasted goose.
Background technology
Goose another name Shu Yan, tame wild goose are the Anatidae animal.The goose of China is world-famous, raises more with East China, south China, the Northeast.Goose contains rich in protein, fat, inorganic salts and vitamin etc.; Fat content is high; Tasting tasty and being easy to digests, because its fatty fusing point is lower, contained a kind of important essential fatty acid one linoleic acid can be beautiful with the vegetable oil ratio: goose belongs to complete protein; Wherein contain ten several amino acids, it is necessary to be that human body grows; Be rich in vitamin E in the goose,, ediblely improve health more because vitamin E has antioxidation; The heat content of goose is high in poultry, and the heat content of per 100 gram goose is 602 kJ (kilojoule)s, surpasses chicken and duck; And the fat content of goose is 11.2%, and is all lower than the fat content of thin pork and thin mutton, and is mostly to be of value to the unrighted acid of health.The fusing point of fat also is lower than chicken, duck, and therefore, the goose advantages of easy digesting absorbs.Because goose is of high nutritive value, goose just more and more receives liking of people as green health food.According to one's analysis, the protein content of goose is 22.3%, and duck is 21.4%, and chicken is 20.6%, and pork is merely 14.8%, beef 18.7%, mutton 16.7% is all high more a lot of than beef, mutton; Goose also has medicinal dietotherapy function.The food one of goose processing is to being liked by China people, the raising of Along with people's standard of living, and increasingly high to the demand that goose eats, particularly characteristic roasted goose more receives people's favor.
Summary of the invention
The object of the invention just provides a kind of processing method of lichee bavin roasted goose, and the goose of roasted goose has the peculiar flavour that the burning of lichee bavin is produced.
For achieving the above object, the present invention adopts following technical scheme:
A kind of processing method of lichee bavin roasted goose is characterized in that comprising following procedure of processing:
(1), aerating divides skin: the goose that will lose hair or feathers is separated by throat's aerating to skin and flesh;
(2), opening tripe pickles: open and pickle about 20 minutes with flavor water after tripe cleans up;
(3), raw material fills out tripe: flavoring is inserted in the goose tripe, with the duck tailpin tripe place that sews it up out, made the suture sealing;
(4), buck typing: scald the goose whole body one time with boiled buck, make the dermostenosis typing to remove grease;
(5), crackling water typing: dip in crackling water with hairbrush and evenly brush the goose body, hanging was watered down from gooseneck boom with boiling water and is further rinsed the crackling water on surface and the grease of goose well after 20 minutes, made the horrida cutis skin further tighten up typing;
(6), air-dry: hook the both wings root of goose respectively with the steel hook of two zone circles, gooseneck passes the circle portion of steel hook, and the head of goose is fixed, and hangs up then at the shady and cool ventilation place air-dry about 5 to 6 hours;
(7), lichee bavin barbecue: goose is hung in the special-purpose barbecue jar, light the lichee bavin,, roasted 25-40 minute with the naked light of lichee bavin again with sootiness 8-12 minute.
Described flavor water comprises following weight portion: monosodium glutamate 8-12 part, salt 5-7 part, water 18-25 part, fully stirring forms.
Described flavoring comprises following weight portion: salt 8-11 part, monosodium glutamate 5-7 part, white sugar 12-16 part, light soy sauce 90-105 part, garlic solvent 18-25 part, fully stirring forms.
Described crackling water comprises following weight portion: bright red Zhejiang vinegar 8-12 part, maltose 8-12 part, soda water 3.5-4.5 part, condensed milk 3.5-4.5 part, fully stirring forms.
Beneficial effect of the present invention: fire-cure owing to goose is hung in the special-purpose barbecue jar, the barbecue jar is poured into a mould for the pig iron, and a jar inner chamber is the revolving body of circular curve; Make barbecue jar can heat energy storage with distribute heat energy, this heat energy has good penetration power, under the revolving body effect of barbecue jar circular arc; Heat radiation is assembled to the Broiled Dish that the centre hangs; So can penetrate Broiled Dish very soon, bake easily, and be not easy roasting the paste; Elder generation's sootiness is toasted again, and the peculiar taste of lichee bavin can progressively be penetrated in the body of goose, makes roasted goose have more the fragrance of lichee bavin flavor; Because adopted the technology of buck typing and the typing of crackling water, not only barbecue back goose smooth surface is fine and smooth, the grease of goose is minimizing significantly also, the non-greasy and more tasty and more refreshing of tasting.
Description of drawings
Fig. 1 is the structural representation of one of them embodiment of the present invention.
Fig. 2 is the internal structure sketch map of Fig. 1.
The specific embodiment
A kind of processing method of lichee bavin roasted goose comprises following procedure of processing:
(1), aerating divides skin: the goose that will lose hair or feathers is separated by throat's aerating to skin and flesh; Promptly connect air compressor (pressure is the 0.1-0.5kg/ square centimeter) inflation invading mouthful with tracheae; To cover with hand during inflation and invade mouth and do not allow gas leakage, separate, make horrida cutis fully expand until the skin and flesh of goose;
(2), opening tripe pickles: open and pickle about 20 minutes with flavor water after tripe cleans up, flavor water is put into jar, and flavor water height surpasses the height of goose in the jar;
(3), raw material fills out tripe: flavoring is inserted in the goose tripe, with the duck tailpin tripe place that sews it up out, made the suture sealing;
(4), buck typing: scald the goose whole body one time with boiled buck, make the dermostenosis typing to remove grease, adopt dietary alkali, the water that ratio is 1000 parts adds 1 part alkali;
(5), crackling water typing: dip in crackling water with hairbrush and evenly brush the goose body, hanging was watered down from gooseneck boom with boiling water water and is further rinsed the crackling water on surface and the grease of goose well after 20 minutes, made the horrida cutis skin further tighten up typing;
(6), air-dry: hook the both wings root of goose respectively with the steel hook of two zone circles, gooseneck passes the circle portion of steel hook, and the head of goose is fixed, and hangs up then at the shady and cool ventilation place air-dry about 5 to 6 hours, and the top of promptly colluding is provided with circle, and gooseneck boom penetrates in the circle fixing;
(7), lichee bavin barbecue: the steel hook of goose through two zone circles hung on the hook 4 in the barbecue jar 1 again, be provided with support 3 under the barbecue jar, support is provided with burner hearth basin 2; The burner hearth basin is used to place the lichee bavin, sees Fig. 1, Fig. 2; Light the lichee bavin, the temperature of control fire makes the burning of lichee bavin bottom between 80 ℃-120 ℃; The top imperfect combustion was smoked 5-12 minute to produce flue gas, and the temperature of control firewood can adopt water spray or add the method control of sandy soil; The top imperfect combustion that is bavin was roasted 25-40 minute with the naked light of lichee bavin for well again, suitably adjusted the time that naked light is roasted according to the height of roasted goose suspension and the size of goose.
Described flavor water comprises following weight portion: 10 parts of monosodium glutamates, 6 parts of salt, 20 parts in water, fully stirring forms.
Described flavoring comprises following weight portion: salt 8-11 part, monosodium glutamate 5-7 part, white sugar 12-16 part, light soy sauce 90-105 part, garlic solvent 18-25 part, fully stirring forms.
Described crackling water comprises following weight portion: bright red Zhejiang vinegar 8-12 part, maltose 8-12 part, soda water 3.5-4.5 part, condensed milk 3.5-4.5 part, fully stirring forms.
Claims (4)
1. the processing method of a lichee bavin roasted goose is characterized in that comprising following procedure of processing:
(1), aerating divides skin: the goose that will lose hair or feathers is separated by throat's aerating to skin and flesh;
(2), opening tripe pickles: open and pickle about 20 minutes with flavor water after tripe cleans up;
(3), raw material fills out tripe: flavoring is inserted in the goose tripe, with the duck tailpin tripe place that sews it up out, made the suture sealing;
(4), buck typing: scald the goose whole body one time with boiled buck, make the dermostenosis typing to remove grease;
(5), crackling water typing: dip in crackling water with hairbrush and evenly brush the goose body, hanging was watered down from gooseneck boom with boiling water water and is further rinsed the crackling water on surface and the grease of goose well after 20 minutes, made the horrida cutis skin further tighten up typing;
(6), air-dry: hook the both wings root of goose respectively with the steel hook of two zone circles, gooseneck passes the circle portion of steel hook, and the head of goose is fixed, and hangs up then at the shady and cool ventilation place air-dry about 5 to 6 hours;
(7), lichee bavin barbecue: goose is hung in the special-purpose barbecue jar, light the lichee bavin,, roasted 25-40 minute with the naked light of lichee bavin again with sootiness 8-12 minute.
2. the processing method of a kind of lichee bavin roasted goose according to claim 1 is characterized in that: described flavor water comprises following weight portion: monosodium glutamate 8-12 part, salt 5-7 part, water 18-25 part, fully stirring forms.
3. the processing method of a kind of lichee bavin roasted goose according to claim 1; It is characterized in that: described flavoring comprises following weight portion: salt 8-11 part, monosodium glutamate 5-7 part, white sugar 12-16 part, light soy sauce 90-105 part, garlic solvent 18-25 part, fully stirring forms.
4. the processing method of a kind of lichee bavin roasted goose according to claim 1; It is characterized in that: described crackling water comprises following weight portion: bright red Zhejiang vinegar 8-12 part, maltose 8-12 part, soda water 3.5-4.5 part, condensed milk 3.5-4.5 part, fully stirring forms.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100905823A CN102726746A (en) | 2011-04-11 | 2011-04-11 | Processing method of lychee firewood roasted goose |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100905823A CN102726746A (en) | 2011-04-11 | 2011-04-11 | Processing method of lychee firewood roasted goose |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104382070A (en) * | 2013-11-16 | 2015-03-04 | 融水苗族自治县畜牧站 | Preparation method of fragrant preserved ducks in rice wine sauce |
| CN110250439A (en) * | 2019-06-18 | 2019-09-20 | 李闯 | A kind of production method of roasted goose |
| CN113875806A (en) * | 2021-10-15 | 2022-01-04 | 福建岳海水产食品有限公司 | Squid peeling method and device |
-
2011
- 2011-04-11 CN CN2011100905823A patent/CN102726746A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104382070A (en) * | 2013-11-16 | 2015-03-04 | 融水苗族自治县畜牧站 | Preparation method of fragrant preserved ducks in rice wine sauce |
| CN110250439A (en) * | 2019-06-18 | 2019-09-20 | 李闯 | A kind of production method of roasted goose |
| CN113875806A (en) * | 2021-10-15 | 2022-01-04 | 福建岳海水产食品有限公司 | Squid peeling method and device |
| CN113875806B (en) * | 2021-10-15 | 2022-12-06 | 福建岳海水产食品有限公司 | Squid peeling method and device |
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Application publication date: 20121017 |