CN103271370A - Air-dried goose pickling ingredients and method for pickling air-dried geese by utilizing same - Google Patents
Air-dried goose pickling ingredients and method for pickling air-dried geese by utilizing same Download PDFInfo
- Publication number
- CN103271370A CN103271370A CN201310158025XA CN201310158025A CN103271370A CN 103271370 A CN103271370 A CN 103271370A CN 201310158025X A CN201310158025X A CN 201310158025XA CN 201310158025 A CN201310158025 A CN 201310158025A CN 103271370 A CN103271370 A CN 103271370A
- Authority
- CN
- China
- Prior art keywords
- parts
- air
- dried
- pickling
- ingredients
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses air-dried goose pickling ingredients and a method for pickling air-dried geese by utilizing the same, and belongs to the foodstuff processing field. The ingredients comprise clove, fennel, dahurian angelica, amomum tsaoko, myristica fragrans, coriandrum sativum seeds, cortex cinnamomi, laurel leaves, pericarpium zanthoxyli, and kaempferia galanga. The method comprises: crushing the ingredients, wrapping the ingredients together with spices by gauze and then putting into boiling water for boiling, cooling after boiling, adding salt, sugar, monosodium glutamate and meat tenderizer, and stirring uniformly to obtain a pickling solution; and after pickling geese for 12 to 15 h, performing air drying, and then obtaining the air-dried geese. The air-dried goose pickling ingredients have unique flavor. Flavor of the pickled air-dried geese is longer lasting and stronger than that of conventional air-dried geese, and meets further needs of modern people on food flavor. By adopting the method for pickling the air-dried geese by utilizing the ingredients, the original flavor of the ingredients is maintained, the generation amount of nitrite is reduced, and foodstuff safety is ensured.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of wind goose and pickle batching and utilize it to pickle the method for wind goose.
Background technology
The wind goose is Jiangsu tradition cuisines, and goose high protein, low fat contain vitamin and the mineral matter of multiple needed by human body.The present common practices of wind goose is aniseed, green onion and flavouring to be put into cylinder together boil, and puts into goose then and pickles, and air-dryly more namely makes the wind goose.Existing wind goose aniseed prescription is fairly simple, and its local flavor has not satisfied people's demand, and in the curing process, it is very high that the content of natrium nitrosum can become, and brings food security hidden danger.
Summary of the invention
Goal of the invention: the purpose of this invention is to provide a kind of batching of pickling for the preparation of the only wind goose of local flavor; Another object of the present invention provides utilizes above-mentioned batching to pickle the method for wind goose, reduces the generation of nitrite in pickling.
Technical scheme: in order to realize the foregoing invention purpose, a kind of wind goose of the present invention is pickled batching, and this batching comprises according to the mass fraction:
4～6 parts of cloves,
42～50 parts in fennel,
15～25 parts of the roots of Dahurain angelica,
15～25 parts of tsaokos,
15～25 parts of nutmegs,
5～10 parts of Coriander seeds,
20～30 parts of Chinese cassia trees,
5～10 parts of spiceleafs,
30～35 parts in Chinese prickly ash
10～20 parts of kaempferia galamgas.
The present invention utilizes conventional perfumes such as fennel, the root of Dahurain angelica, tsaoko, nutmeg, spiceleaf, Chinese prickly ash, and is aided with quality and continuity that spices such as cloves, Coriander seed, Chinese cassia tree, kaempferia galamga improve its local flavor.
As preferred version of the present invention, this batching comprises according to the mass fraction:
5 parts of cloves,
45 parts in fennel,
20 parts of the roots of Dahurain angelica,
20 parts of tsaokos,
20 parts of nutmegs,
8 parts of Coriander seeds,
25 parts of Chinese cassia trees,
8 parts of spiceleafs,
32 parts in Chinese prickly ash,
15 parts of kaempferia galamgas.
Utilize above-mentioned batching to pickle the method for wind goose for the present invention, above-mentioned batching is pulverized, reinstate with chive, the head of garlic, ginger, onion, capsicum one and to be invested in the boiling water infusion after bundle is wrapped up in 3～6 hours, the quality that adds described batching in every premium on currency is 2～5 grams, cool off after the boiling, add salt, sugar, monosodium glutamate, tenderizer then, stirring namely obtains pickling liquid;
Utilize sharp knife to insert the dark openning of 1.5～2.5cm to the chest of clean thorax goose, huckle, place above-mentioned pickling liquid, pickle 12～15 hours after, air-dry.
Beneficial effect: a kind of wind goose of the present invention is pickled the batching unique flavor, long more denser than the aftertaste of existing wind goose, satisfied the further demand of modern to flavour of food products, and the method for utilizing this batching to pickle the wind goose has kept the script local flavor of batching, and the growing amount of reduction nitrite, ensured food security.
The specific embodiment
The present invention will be further elaborated below in conjunction with embodiment.
Embodiment 1
Pickle the preparation of batching: comprise according to the mass fraction:
6 parts of cloves, 50 parts in fennel, 25 parts of the roots of Dahurain angelica, 25 parts of tsaokos, 25 parts of nutmegs, 10 parts of Coriander seeds, 30 parts of Chinese cassia trees, 10 parts of spiceleafs, 35 parts in Chinese prickly ash, 20 parts of kaempferia galamgas.
Above-mentioned batching is pulverized, reinstate with chive, the head of garlic, ginger, onion, capsicum one and to be invested in the boiling water infusion after bundle is wrapped up in 3～6 hours, the quality that adds described batching in every premium on currency is 2 grams, cool off after the boiling, add salt, sugar, monosodium glutamate, tenderizer then, stirring namely obtains pickling liquid;
Utilize sharp knife to insert the dark openning of 1.5～2.5cm to the chest of clean thorax goose, huckle, place above-mentioned pickling liquid, pickle 12～15 hours after, air-dry.
Embodiment 2
Pickle the preparation of batching: comprise according to the mass fraction:
5 parts of cloves, 45 parts in fennel, 20 parts of the roots of Dahurain angelica, 20 parts of tsaokos, 20 parts of nutmegs, 8 parts of Coriander seeds, 25 parts of Chinese cassia trees, 8 parts of spiceleafs, 32 parts in Chinese prickly ash, 15 parts of kaempferia galamgas.
Above-mentioned batching is pulverized, reinstate with chive, the head of garlic, ginger, onion, capsicum one and to be invested in the boiling water infusion after bundle is wrapped up in 3～6 hours, the quality that adds described batching in every premium on currency is 3～4 grams, cool off after the boiling, add salt, sugar, monosodium glutamate, tenderizer then, stirring namely obtains pickling liquid;
Utilize sharp knife to insert the dark openning of 1.5～2.5cm to the chest of clean thorax goose, huckle, place above-mentioned pickling liquid, pickle 12～15 hours after, air-dry.
Embodiment 3
Pickle the preparation of batching: comprise according to the mass fraction:
4 parts of cloves, 42 parts in fennel, 15 parts of the roots of Dahurain angelica, 15 parts of tsaokos, 15 parts of nutmegs, 5 parts of Coriander seeds, 20 parts of Chinese cassia trees, 5 parts of spiceleafs, 30 parts in Chinese prickly ash, 10 parts of kaempferia galamgas.
Above-mentioned batching is pulverized, reinstate with chive, the head of garlic, ginger, onion, capsicum one and to be invested in the boiling water infusion after bundle is wrapped up in 3～6 hours, the quality that adds described batching in every premium on currency is 5 grams, cool off after the boiling, add salt, sugar, monosodium glutamate, tenderizer then, stirring namely obtains pickling liquid;
Utilize sharp knife to insert the dark openning of 1.5～2.5cm to the chest of clean thorax goose, huckle, place above-mentioned pickling liquid, pickle 12～15 hours after, air-dry.
The above only is preferred embodiment of the present invention; be noted that for those skilled in the art; under the prerequisite that does not break away from the principle of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (3)
1. a wind goose is pickled batching, it is characterized in that: this batching comprises according to the mass fraction:
4～6 parts of cloves,
42～50 parts in fennel,
15～25 parts of the roots of Dahurain angelica,
15～25 parts of tsaokos,
15～25 parts of nutmegs,
5～10 parts of Coriander seeds,
20～30 parts of Chinese cassia trees,
5～10 parts of spiceleafs,
30～35 parts in Chinese prickly ash,
10～20 parts of kaempferia galamgas.
2. a kind of wind goose according to claim 1 is pickled batching, it is characterized in that this batching comprises according to the mass fraction:
5 parts of cloves,
45 parts in fennel,
20 parts of the roots of Dahurain angelica,
20 parts of tsaokos,
20 parts of nutmegs,
8 parts of Coriander seeds,
25 parts of Chinese cassia trees,
8 parts of spiceleafs,
32 parts in Chinese prickly ash,
15 parts of kaempferia galamgas.
3. utilize according to claim 1 a kind of wind goose to pickle the method that batching is pickled the wind goose, it is characterized in that:
This method comprises: batching as claimed in claim 1 is pulverized, reinstate with chive, the head of garlic, ginger, onion, capsicum one and to be invested in the boiling water infusion after bundle is wrapped up in 3～6 hours, the quality that adds described batching in every premium on currency is 2～5 grams, cool off after the boiling, add salt, sugar, monosodium glutamate, tenderizer then, stirring namely obtains pickling liquid;
Utilize sharp knife to insert the dark openning of 1.5～2.5cm to the chest of clean thorax goose, huckle, place above-mentioned pickling liquid, pickle 12～15 hours after, air-dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310158025XA CN103271370A (en) | 2013-05-01 | 2013-05-01 | Air-dried goose pickling ingredients and method for pickling air-dried geese by utilizing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310158025XA CN103271370A (en) | 2013-05-01 | 2013-05-01 | Air-dried goose pickling ingredients and method for pickling air-dried geese by utilizing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103271370A true CN103271370A (en) | 2013-09-04 |
Family
ID=49053611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310158025XA Pending CN103271370A (en) | 2013-05-01 | 2013-05-01 | Air-dried goose pickling ingredients and method for pickling air-dried geese by utilizing same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103271370A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307376A (en) * | 2017-08-15 | 2017-11-03 | 广西民族大学 | A kind of condiment and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| CN1307834A (en) * | 2001-01-11 | 2001-08-15 | 易富洪 | Meat food and its making process |
| CN1843195A (en) * | 2005-04-10 | 2006-10-11 | 孙英杰 | Liquid spicy seasoning and its production method |
| CN101147564A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Natural plant spice with antibacterial effect and preparation method thereof |
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN102845761A (en) * | 2012-09-07 | 2013-01-02 | 乔新光 | Selenium-rich roasted goose preparation method |
-
2013
- 2013-05-01 CN CN201310158025XA patent/CN103271370A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| CN1307834A (en) * | 2001-01-11 | 2001-08-15 | 易富洪 | Meat food and its making process |
| CN1843195A (en) * | 2005-04-10 | 2006-10-11 | 孙英杰 | Liquid spicy seasoning and its production method |
| CN101147564A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Natural plant spice with antibacterial effect and preparation method thereof |
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN102845761A (en) * | 2012-09-07 | 2013-01-02 | 乔新光 | Selenium-rich roasted goose preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 潘道东等: "风鹅腌制优化工艺技术的研究", 《食品科学》, vol. 23, no. 6, 30 June 2002 (2002-06-30) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307376A (en) * | 2017-08-15 | 2017-11-03 | 广西民族大学 | A kind of condiment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271360B (en) | A kind of preparation method of whole rabbit goods | |
| CN103110132A (en) | Method for producing fumigated poultry meat food | |
| CN103284172B (en) | A kind of preparation method of rabbit bar goods | |
| CN104187575A (en) | XO sauce and preparing method thereof | |
| CN103652775A (en) | Marinating material formula | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN103431359A (en) | Shiitake and peeled shrimp chilli sauce and preparation method thereof | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN105433270A (en) | Pulled meat making method | |
| CN102697080A (en) | Processing method for producing cooked dry-cured geese | |
| CN105077135A (en) | Seasoning for stewing freshwater fish | |
| CN107373607A (en) | A kind of delicate flavour tuna thick chilli sauce and preparation method thereof | |
| CN104489743A (en) | Marinade extract used for preparing marinated beef and preparation method thereof | |
| CN104381948A (en) | Fume material composition for smoking pig's feet | |
| CN103271370A (en) | Air-dried goose pickling ingredients and method for pickling air-dried geese by utilizing same | |
| CN108157743A (en) | A kind of nutrition deliciousness sesame paste and preparation method thereof | |
| CN107439896A (en) | One kind fat-reducing skin care thick chilli sauce and preparation method thereof | |
| CN105558994A (en) | Large yellow croaker egg compound seasoning and preparation method thereof | |
| CN111903923A (en) | Method for making tender and delicious shredded chicken | |
| CN106820054A (en) | A kind of butcher's meat condiment | |
| CN105341726A (en) | Making method of pig's trotters | |
| CN106260930A (en) | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled | |
| CN102763864B (en) | Sirloin with health care function of adjusting blood fat through mulberry and processing method thereof | |
| CN105326017A (en) | Spicy rabbit meat sauce and preparation method thereof | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130904 |