CN102860528A - Method for preparing goose products - Google Patents
Method for preparing goose products Download PDFInfo
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- CN102860528A CN102860528A CN2012103946764A CN201210394676A CN102860528A CN 102860528 A CN102860528 A CN 102860528A CN 2012103946764 A CN2012103946764 A CN 2012103946764A CN 201210394676 A CN201210394676 A CN 201210394676A CN 102860528 A CN102860528 A CN 102860528A
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- goose
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- stew
- halogen soup
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a method for preparing goose products. The goose products include red-stewed goose and stewing soup. The method comprises the steps of raw material preparation, stewing soup preparation, goose salting, goose red-stewing, package and sterilization. The goose products with Wu hill goose taste can be accurately and quantificationally prepared by means of the method for preparing the goose products and scientific quantitative research and are subjected to radiation sterilization, temperature rise in the radiation treatment is very small, the maintenance of the food quality is facilitated, and radiated foods have no any residuals. Finally, the goose products can be stored under the condition of about 4 DEG C for 6 months and do not deteriorate, and original flavor is still maintained. No chemical preservative is added in the preparation process of the goose products. The method for preparing the goose products is green and healthy, is suitable for large-scale production of factories and has large market popularization value.
Description
Technical field
The present invention relates to a kind of preparation method of goose product, relate in particular to a kind of preparation method of goose product of Wu Shan tribute goose local flavor, belong to food processing technology field.
Background technology
Goose is rich in protein, fat, vitamin A, the nutriments such as B family vitamin, nicotinic acid.Wherein protein content is very high, be rich in simultaneously multiple essential amino acid and multivitamin, micro-mineral element, and fat content is low, and is very favourable to health.Goose is flat, flavor is sweet, has the effects such as beneficial gas qi-restoratives and stomach quench the thirst, relieving cough and reducing sputum reconciliation lead poisoning.FAO (Food and Agriculture Organization of the United Nation) in 2002 classifies goose as one of pollution-free food that 21 century gives priority to.
Wu Shan tribute goose is delicate, and is delicious, and marinating method is unique.Wu Shan refers to Wu Shan town, Changfeng County, Hefei City, but Wu Shan tribute goose is not to refer in particular to the tribute goose that originates in Wu's Mountain area, and refers to the goose product of the particular process method made take Wu's Mountain area as representative.Because Wu Shan tribute goose look clear and upright is, aromatic strongly fragrant, delicious flavour has strengthening spleen and nourishing stomach, beneficial gas qi-restoratives, clearing heat and detoxicating effect.Therefore, Wu Shan tribute goose is liked by consumers in general deeply always.
The goods of Wu Shan tribute goose local flavor, because its manufacture craft is special, the more common goose product of its meat is delicate, delicious, the food that burns, boils, stewes, bakes, salts down is all suitable.But there are following defective in existing Wu Shan tribute goose manufacture craft and goods thereof: the one, and manufacture craft is affected by human factors larger, can not be quantitatively production control process scientifically, everyone manufacture craft gap is also larger, causes the mouthfeel disunity of goose product; The 2nd, goose product is directly exposed in the air, is difficult to long-time the preservation, although be stored under the low temperature environments such as refrigerator, refrigerator-freezer, also can go bad after the general week, can't keep the peculiar flavour of Wu Shan tribute goose at all.
Summary of the invention
The deficiency that the present invention exists for prior art just, a kind of preparation method of goose product is provided, can make the goose product of Wu Shan tribute goose local flavor accurate quantification, and can under 4 ℃ of left and right sides conditions, deposit and never degenerate in 6 months, still keep its original local flavor.
For addressing the above problem, the technical solution used in the present invention is as follows:
A kind of preparation method of goose product, described goose product comprises stew in soy sauce goose and halogen soup, it is characterized in that, the preparation method of described goose product comprises the steps:
Step 1: raw material is prepared;
According to weight portion weighing halogen Tangyuan County material, cleaning, impurity elimination, for subsequent use are rolled into the spice bag with anise, Chinese cassia tree, Radix Glycyrrhizae, Chinese prickly ash, fennel seeds, shallot, old ginger in the halogen soup batching with double gauze, and sack is fastened;
Step 2: halogen soup preparation;
In leg of pork bone and chicken carcasses, add clear water, after the water boiling, skim upper strata blood foam, boil rear formation soup-stock, again leg of pork bone and chicken carcasses are taken out, put into the spice bag of step 1, boil to the water boiling, keep pot interior water temperature and take out the spice bag after a period of time, namely make halogen soup;
Step 3: goose is pickled;
The goose cleaned standby seam, with refined salt evenly smear with the goose surface on pickle;
Step 4: goose stew in soy sauce;
The goose of pickling is put into halogen soup stew in soy sauce, and the complete submergence goose of halogen soup to boiling, is then kept a period of time with water temperature in the pot with poach, goose can be pulled out;
Step 5: packing and sterilization;
The goose that stew in soy sauce in the step 4 is good carries out cutting, packing; Again with the packing of halogen soup; Again goose product and halogen soup are carried out respectively sterilization, finally namely get described goose product.
As improvement of the technical scheme, add the clear water of 6～8 times of volumes in the described step 2 in leg of pork bone and the chicken carcasses, after the water boiling, keep kettle temperature at 85 ℃～95 ℃, kept 3 hours; Put into the spice bag in the described step 2, after the water boiling, keep kettle temperature at 85 ℃～95 ℃, kept 2 hours, namely make halogen soup.
As improvement of the technical scheme, the refined salt consumption is 6% of goose weight in the described step 3, pickles temperature and maintains 23 ℃～27 ℃, and salting period is 2.5 hours.
As improvement of the technical scheme, in the described step 4 with poach to the boiling after, water temperature in the pot is maintained 85 ℃～95 ℃, the stew in soy sauce time is 25～35 minutes, goose can be pulled out.
As improvement of the technical scheme, halogen soup is joined 100mL halogen soup by the 500g goose and is carried out packing in the described step 5.
As improvement of the technical scheme, radiation sterilizing in the described step 5, stew in soy sauce goose irradiation dose is 5KGy～7KGy; Described halogen soup irradiation dose is 2KGy～3KGy.
As improvement of the technical scheme, described halogen steamed dumping is drawn together following weight portion raw material, and stew in soy sauce forms after adding clear water:
120～150 parts in leg of pork bone;
120～150 parts of chicken carcasses;
Anistree 1～7 part;
1～7 part of Chinese cassia tree;
1～5 part in Radix Glycyrrhizae;
1～5 part in Chinese prickly ash;
1～5 part of fennel seeds;
15～30 parts in shallot;
10～20 parts of old gingers;
30～50 parts of refined salt;
10～30 parts in rock sugar.
As improvement of the technical scheme, described halogen steamed dumping is drawn together following weight portion raw material, and stew in soy sauce forms after adding clear water:
140～150 parts in leg of pork bone;
140～150 parts of chicken carcasses;
Anistree 3～6 parts;
3～6 parts of Chinese cassia trees;
1～3 part in Radix Glycyrrhizae;
1～3 part in Chinese prickly ash;
1～3 part of fennel seeds;
20～25 parts in shallot;
15～20 parts of old gingers;
35～45 parts of refined salt;
15～25 parts in rock sugar.
The present invention compared with prior art, implementation result of the present invention is as follows:
The preparation method of goose product of the present invention, quantitative research by science, can accurate quantification ground the goose product of preparation Wu Shan tribute goose local flavor, goose product is through radiation sterilizing, temperature rise is very little in the radiation treatment process, be conducive to keep food quality, irradiated food can not stay any residual yet.Final goose product can be deposited under 4 ℃ of left and right sides conditions and never degenerate in 6 months, still keeps its original local flavor.Do not add chemical preservative in the goose product preparation process, green health, the large-scale production of suitable factory has larger market popularization value.
The specific embodiment
Content of the present invention is described below in conjunction with specific embodiments.
Goose product of the present invention comprises stew in soy sauce goose and halogen soup, and the preparation method of described goose product may further comprise the steps:
Step 1: raw material is prepared;
According to weight portion weighing halogen Tangyuan County material, cleaning, impurity elimination, for subsequent use are rolled into the spice bag with anise, Chinese cassia tree, Radix Glycyrrhizae, Chinese prickly ash, fennel seeds, shallot, old ginger in the halogen soup batching with double gauze, and sack is fastened;
Step 2: halogen soup preparation;
Add the clear water of 6～8 times of volumes in leg of pork bone in the halogen Tangyuan County material and the chicken carcasses, after the water boiling, skim upper strata blood foam, after the water boiling, keep kettle temperature at 85 ℃～95 ℃, kept 3 hours, form soup-stock; Again leg of pork bone and chicken carcasses are taken out, put into the spice bag of step 1, boil to the water boiling, keep kettle temperature at 85 ℃～95 ℃, keep and take out the spice bag after 2 hours, namely make halogen soup;
Step 3: goose is pickled;
The goose cleaned standby seam, with refined salt evenly smear with the goose surface on pickle, the refined salt consumption is 6% of goose weight, pickles temperature and maintains 23 ℃～27 ℃, salting period is 2.5 hours;
Step 4: goose stew in soy sauce;
The goose of pickling is put into halogen soup stew in soy sauce, and the complete submergence goose of halogen soup to boiling, then maintains water temperature in the pot 85 ℃～95 ℃ with poach, and the stew in soy sauce time is 25～35 minutes, goose can be pulled out;
Step 5: packing and sterilization;
The goose that stew in soy sauce in the step 4 is good carries out cutting, packing; With the packing of halogen soup, the packing of halogen soup is joined 100mL halogen soup by the 500g goose again; Again stew in soy sauce goose and halogen soup are carried out respectively radiation sterilizing, as adopting the sterilization of Co 60 x ray irradiation x, stew in soy sauce goose irradiation dose is 5KGy～7KGy, and halogen soup irradiation sterilization dosage is 2KGy～3KGy, finally namely gets goose product of the present invention.
Goose product of the present invention, described halogen steamed dumping is drawn together following weight portion raw material:
120～150 parts in leg of pork bone;
120～150 parts of chicken carcasses;
Anistree 1～7 part;
1～7 part of Chinese cassia tree;
1～5 part in Radix Glycyrrhizae;
1～5 part in Chinese prickly ash;
1～5 part of fennel seeds;
15～30 parts in shallot;
10～20 parts of old gingers;
30～50 parts of refined salt;
10～30 parts in rock sugar.
By the step 1 among the preparation method of above-mentioned goose product and step 2 operation, finally namely get halogen soup.
[embodiment one] gets following weight portion raw material, and stew in soy sauce forms after adding clear water:
120 parts in leg of pork bone;
120 parts of chicken carcasses;
Anistree 1 part;
1 part of Chinese cassia tree;
1 part in Radix Glycyrrhizae;
1 part in Chinese prickly ash;
1 part of fennel seeds;
15 parts in shallot;
10 parts of old gingers;
30 parts of refined salt;
10 parts in rock sugar.
By the step 1 among the preparation method of above-mentioned goose product and step 2 operation, finally namely get halogen soup.
[embodiment two] get following weight portion raw material, and stew in soy sauce forms after adding clear water:
150 parts in leg of pork bone;
150 parts of chicken carcasses;
Anistree 7 parts;
7 parts of Chinese cassia trees;
5 parts in Radix Glycyrrhizae;
5 parts in Chinese prickly ash;
5 parts of fennel seeds;
30 parts in shallot;
20 parts of old gingers;
50 parts of refined salt;
30 parts in rock sugar.
By the step 1 among the preparation method of above-mentioned goose product and step 2 operation, finally namely get halogen soup.
[embodiment three] get following weight portion raw material, and stew in soy sauce forms after adding clear water:
140 parts in leg of pork bone;
140 parts of chicken carcasses;
Anistree 3 parts;
3 parts of Chinese cassia trees;
1 part in Radix Glycyrrhizae;
1 part in Chinese prickly ash;
1 part of fennel seeds;
20 parts in shallot;
15 parts of old gingers;
35 parts of refined salt;
15 parts in rock sugar.
By the step 1 among the preparation method of above-mentioned goose product and step 2 operation, finally namely get halogen soup.
[embodiment four] get following weight portion raw material, and stew in soy sauce forms after adding clear water:
150 parts in leg of pork bone;
150 parts of chicken carcasses;
Anistree 6 parts;
6 parts of Chinese cassia trees;
3 parts in Radix Glycyrrhizae;
3 parts in Chinese prickly ash;
3 parts of fennel seeds;
25 parts in shallot;
20 parts of old gingers;
45 parts of refined salt;
25 parts in rock sugar.
By the step 1 among the preparation method of above-mentioned goose product and step 2 operation, finally namely get halogen soup.
Above content is in conjunction with the detailed description made for the present invention of concrete preferred embodiment, can not assert that implementation of the present invention only limits to these explanations.For those skilled in the art, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to the scope of protection of the invention.
Claims (8)
1. the preparation method of a goose product, described goose product comprises stew in soy sauce goose and halogen soup, it is characterized in that, the preparation method of described goose product comprises the steps:
Step 1: raw material is prepared;
According to weight portion weighing halogen Tangyuan County material, cleaning, impurity elimination, for subsequent use are rolled into the spice bag with anise, Chinese cassia tree, Radix Glycyrrhizae, Chinese prickly ash, fennel seeds, shallot, old ginger in the halogen soup batching with double gauze, and sack is fastened;
Step 2: halogen soup preparation;
In leg of pork bone and chicken carcasses, add clear water, after the water boiling, skim upper strata blood foam, boil rear formation soup-stock, again leg of pork bone and chicken carcasses are taken out, put into the spice bag of step 1, boil to the water boiling, keep pot interior water temperature and take out the spice bag after a period of time, namely make halogen soup;
Step 3: goose is pickled;
The goose cleaned standby seam, with refined salt evenly smear with the goose surface on pickle;
Step 4: goose stew in soy sauce;
The goose of pickling is put into halogen soup stew in soy sauce, and the complete submergence goose of halogen soup to boiling, is then kept a period of time with water temperature in the pot with poach, goose can be pulled out;
Step 5: packing and sterilization;
The goose that stew in soy sauce in the step 4 is good carries out cutting, packing; Again with the packing of halogen soup; Again goose product and halogen soup are carried out respectively sterilization, finally namely get described goose product.
2. the preparation method of a kind of goose product as claimed in claim 1 is characterized in that, adds the clear water of 6～8 times of volumes in the described step 2 in leg of pork bone and the chicken carcasses, keeps kettle temperature at 85 ℃～95 ℃ after the water boiling, keeps 3 hours; Put into the spice bag in the described step 2, after the water boiling, keep kettle temperature at 85 ℃～95 ℃, kept 2 hours, namely make halogen soup.
3. the preparation method of a kind of goose product as claimed in claim 1 is characterized in that, the refined salt consumption is 6% of goose weight in the described step 3, pickles temperature and maintains 23 ℃～27 ℃, and salting period is 2.5 hours.
4. the preparation method of a kind of goose product as claimed in claim 1 is characterized in that, in the described step 4 with poach to the boiling after, water temperature in the pot is maintained 85 ℃～95 ℃, the stew in soy sauce time is 25～35 minutes, goose can be pulled out.
5. the preparation method of a kind of goose product as claimed in claim 1 is characterized in that, halogen soup is joined 100mL halogen soup by the 500g goose and carried out packing in the described step 5.
6. the preparation method of a kind of goose product as claimed in claim 1 is characterized in that, radiation sterilizing in the described step 5, and stew in soy sauce goose irradiation dose is 5KGy～7KGy; Described halogen soup irradiation dose is 2KGy～3KGy.
7. such as the preparation method of arbitrary described a kind of goose product in the claim 1 ~ 6, it is characterized in that, described halogen steamed dumping is drawn together following weight portion raw material, and stew in soy sauce forms after adding clear water:
120～150 parts in leg of pork bone;
120～150 parts of chicken carcasses;
Anistree 1～7 part;
1～7 part of Chinese cassia tree;
1～5 part in Radix Glycyrrhizae;
1～5 part in Chinese prickly ash;
1～5 part of fennel seeds;
15～30 parts in shallot;
10～20 parts of old gingers;
30～50 parts of refined salt;
10～30 parts in rock sugar.
8. the preparation method of a kind of goose product as claimed in claim 7 is characterized in that, described halogen steamed dumping is drawn together following weight portion raw material, and stew in soy sauce forms after adding clear water:
140～150 parts in leg of pork bone;
140～150 parts of chicken carcasses;
Anistree 3～6 parts;
3～6 parts of Chinese cassia trees;
1～3 part in Radix Glycyrrhizae;
1～3 part in Chinese prickly ash;
1～3 part of fennel seeds;
20～25 parts in shallot;
15～20 parts of old gingers;
35～45 parts of refined salt;
15～25 parts in rock sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103946764A CN102860528A (en) | 2012-10-17 | 2012-10-17 | Method for preparing goose products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103946764A CN102860528A (en) | 2012-10-17 | 2012-10-17 | Method for preparing goose products |
Publications (1)
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| CN102860528A true CN102860528A (en) | 2013-01-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103946764A Pending CN102860528A (en) | 2012-10-17 | 2012-10-17 | Method for preparing goose products |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584146A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor goose and preparation method thereof |
| CN103598615A (en) * | 2013-11-11 | 2014-02-26 | 界首市宏亮食品有限公司 | Preparation method of cured tributary goose |
| CN103876173A (en) * | 2013-12-25 | 2014-06-25 | 安徽先知缘食品有限公司 | Kidney bean goose and preparation method thereof |
| CN106954806A (en) * | 2017-04-05 | 2017-07-18 | 陈昕懿 | A kind of processing method of local flavor dried goose |
| CN107373429A (en) * | 2017-08-16 | 2017-11-24 | 广东汇盛农业产业发展有限公司 | A kind of preparation method of halogen goose |
| CN107836658A (en) * | 2017-12-14 | 2018-03-27 | 河南米歌食品有限公司 | Convenient dress goose of one kind and preparation method thereof |
| CN108308548A (en) * | 2018-02-28 | 2018-07-24 | 张惠媛 | A kind of sauce goose |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099557A (en) * | 2006-07-05 | 2008-01-09 | 吉林农业大学 | Goose food flavoring and technology for processing goose food |
-
2012
- 2012-10-17 CN CN2012103946764A patent/CN102860528A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099557A (en) * | 2006-07-05 | 2008-01-09 | 吉林农业大学 | Goose food flavoring and technology for processing goose food |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584146A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor goose and preparation method thereof |
| CN103584146B (en) * | 2013-10-20 | 2016-07-06 | 安徽先知缘食品有限公司 | A kind of Wheat-flavor goose and preparation method thereof |
| CN103598615A (en) * | 2013-11-11 | 2014-02-26 | 界首市宏亮食品有限公司 | Preparation method of cured tributary goose |
| CN103876173A (en) * | 2013-12-25 | 2014-06-25 | 安徽先知缘食品有限公司 | Kidney bean goose and preparation method thereof |
| CN106954806A (en) * | 2017-04-05 | 2017-07-18 | 陈昕懿 | A kind of processing method of local flavor dried goose |
| CN107373429A (en) * | 2017-08-16 | 2017-11-24 | 广东汇盛农业产业发展有限公司 | A kind of preparation method of halogen goose |
| CN107836658A (en) * | 2017-12-14 | 2018-03-27 | 河南米歌食品有限公司 | Convenient dress goose of one kind and preparation method thereof |
| CN108308548A (en) * | 2018-02-28 | 2018-07-24 | 张惠媛 | A kind of sauce goose |
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Application publication date: 20130109 |