CN103315315A - Production method for low-salt pickled old goose - Google Patents
Production method for low-salt pickled old goose Download PDFInfo
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- CN103315315A CN103315315A CN2013102130414A CN201310213041A CN103315315A CN 103315315 A CN103315315 A CN 103315315A CN 2013102130414 A CN2013102130414 A CN 2013102130414A CN 201310213041 A CN201310213041 A CN 201310213041A CN 103315315 A CN103315315 A CN 103315315A
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Abstract
The invention provides a production method for a low-salt pickled old goose. The method comprises the following steps of: cleaning: a live goose passing the quarantine inspection is killed, gutted and cleaned; pickling: a pickling liquid is placed in a supersonic pickling device, the cleaned raw goose is placed in the device and pickled by supersonic; cooking: after cooking raw materials are put into water and boiled, the pickled old goose is placed in the water and continued to be cooked; draining and cooling: the old goose is taken out, drained and cooled. The production method is advantaged by simple technology, low cost, low salt content and green health. The production method can reduce the water activity effectively by adding additives. After cooperating with the supersonic pickling method, the production method can promote salt to permeate into the goose meat faster, reduces the picking time greatly, and avoids the growth of bacteria caused by the decrease of salt, and the pickled old goose has a good mouthfeel. In the production method, variety of traditional Chinese medicine medicated food can be added, which not only can further prevent bacteria from growing, but also can improve the nutrition value of the pickled old goose greatly.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of pickling old goose of less salt.
Background technology
Goose is a kind of high protein, low-fat food.According to one's analysis, its protein content is 22.3%, and duck is 21.4%, and chicken is 20.6%, and pork only is 14.8%, and is all high more a lot of than beef and mutton; Lysine content is higher by 30% than chicken; The goose fat content is lower, only is about 11%, and mostly is wholesome unrighted acid (fat content of bacon hogs is about 28.8%, and the fat content of thin mutton is also about 13%), and wherein cholesterol level is very low, has great health care function.
The preparation method of the old goose of China's traditional pickling process normally comprise pickle, numerous and diverse operation such as rinsing, airing, shaping, natural maturity, often need a large amount of manual labors, the incompatibility suitability for industrialized production.Simultaneously, the old goose of China's traditional pickling process all develops for the preservation purpose.In the past that does not have refrigeration and packing technique, use the water content of salt and reduction product in a large number, be the requisite measure that prolongs the meat preservation term.Therefore the general salt content of the old goose of China's traditional pickling process is very high is 8%~12%, generally is several times as much as the normal salt content of other food.This is not only unfavorable to the consumer health, and has limited the consumption figure of product.Modern medicine study shows that long-term too much edible salt can cause angiocardiopathies such as hypertension, and increases the weight of the burden of kidney.In today that health of people consciousness generally improves, this can influence the consumer undoubtedly to desire to buy and the wants of the old goose of China's traditional pickling process, reduces its market competitiveness.In addition, pickle the too high salt content of old goose and determined it to use as the auxiliary material of condiment or other food processing, thereby limited its consumption pattern and consumption figure, influence its production quantity and the market competitiveness too.
Summary of the invention
Goal of the invention: the preparation method of pickling old goose that the purpose of this invention is to provide a kind of less salt.
Technical scheme: the preparation method of a kind of low-salt pickled old goose provided by the invention may further comprise the steps:
(1) clean: fresh and alive after the qualified living goose of quarantining is slaughtered, abandon its intestines tripe, clean up;
(2) pickle: place ultrasonic wave to pickle device pickling liquid, the living goose of the cleaning 0-4 ℃ of ultrasonic wave that be placed in one pickled 1-3h, described pickling liquid comprises the component of weight portion: 100 parts of water, salt 3-5 part, liquor 1-3 part, additive 1-3 part;
(3) boiling: after boiling in 50-100 times of water of boiling raw material adding, add the old goose of pickling in the step (2), continue 90-100 ℃ of boiling 0.5-1.5h;
(4) drench but dry and cold: pull old goose out, drench but dry and cold, namely.
In the step (2), described additive is a kind of in sorbierite, polydextrose, xylitol, glycerine, tartaric acid, citric acid, the sodium lactate monoglyceride.
In the step (2), ultrasonic power is 1.0-1.5w/cm.
In the step (3), described boiling raw material comprises spices at least, and described spices comprises the component of following weight portion: cloves 0.1-0.3 part, cassia bark 0.2-0.4 part, big fennel 0.2-0.4 part, little fennel 0.1-0.3 part, anistree 0.2-0.4 part, Chinese prickly ash 0.1-0.3 part, tsaoko 0.1-0.3 part, cardamom 0.1-0.3 part and galingal 0.1-0.3 part.
In the step (3), described boiling raw material also comprises the herbal cuisine raw material, and the herbal cuisine raw material comprises the component of following weight portion: Radix Astragali 1-3 part, Pogostemon cablin 1-3 part, cubeb litsen tree 0.5-1.5 part, longan 0.5-1.5 part, ivy 0.5-1.5 part, rhizome of chuanxiong 0.5-1.5 part, Chinese cassia tree 0.5-1.5 part, Radix Glycyrrhizae 0.5-1.5 part.
Beneficial effect: preparation method technology of pickling old goose provided by the invention is simple, with low cost, salt content is low, green health, thereby can effectively reduce water activity by adding additive, cooperate with adopting the ultrasonic wave method for salting, not only can promote in the faster infiltration goose of salt, significantly reduced salting period, avoided salinity to reduce the bacteria breed that causes, simultaneously, the mouthfeel of the old goose of pickling out is good.In addition, method for salting provided by the invention can also add various Traditional Chinese medicine mealses, not only can further suppress growing of bacterium, and can improve the nutrition of pickling old goose greatly.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand that the described concrete material proportion of embodiment, process conditions and result thereof only are used for explanation the present invention, and should also can not limit the present invention described in detail in claims.
Embodiment 1
The preparation method of low-salt pickled old goose may further comprise the steps:
(1) clean: fresh and alive after the qualified living goose of quarantining is slaughtered, abandon its intestines tripe, clean up;
(2) pickle: place ultrasonic wave to pickle device pickling liquid, the living goose of the cleaning 2 ℃ of ultrasonic wave 1.2w/cm that are placed in one are pickled 2h, described pickling liquid comprises 1 part of 100 parts of water, 4 parts of salt, 2 parts of liquor and sorbierite;
(3) boiling: after boiling in 80 times of water of boiling raw material adding, add the old goose of pickling in the step (2), continue 95 ℃ of boiling 1h; Wherein, described boiling raw material comprises spices at least, and described spices comprises 0.2 part of 0.2 part of cloves, 0.3 part on cassia bark, 0.3 part of big fennel, 0.2 part of little fennel, anistree 0.3 part, 0.2 part in Chinese prickly ash, 0.2 part of tsaoko, 0.2 part in cardamom and galingal.
(4) drench but dry and cold: pull old goose out, drench but dry and cold, namely.
Embodiment 2
The preparation method of low-salt pickled old goose may further comprise the steps:
(1) clean: fresh and alive after the qualified living goose of quarantining is slaughtered, abandon its intestines tripe, clean up;
(2) pickle: place ultrasonic wave to pickle device pickling liquid, the living goose of the cleaning 2 ℃ of ultrasonic wave 1.3w/cm that are placed in one are pickled 2h, described pickling liquid comprises 1 part of 100 parts of water, 4 parts of salt, 2 parts of liquor and additive; Described additive is that mass ratio is polydextrose, the xylitol of 1:1:1, the mixture of glycerine.
(3) boiling: after boiling in 80 times of water of boiling raw material adding, add the old goose of pickling in the step (2), continue 95 ℃ of boiling 1h; Wherein, described boiling raw material comprises spices and herbal cuisine raw material, and described spices comprises 0.2 part of 0.2 part of cloves, 0.3 part on cassia bark, 0.3 part of big fennel, 0.2 part of little fennel, anistree 0.3 part, 0.2 part in Chinese prickly ash, 0.2 part of tsaoko, 0.2 part in cardamom and galingal; Described herbal cuisine raw material comprises 2 parts of the Radixs Astragali, 2 parts of Pogostemon cablin, 1 part of cubeb litsen tree, 1 part of longan, 1 part of ivy, 1 part of rhizome of chuanxiong, 1 part of Chinese cassia tree, 1 part in Radix Glycyrrhizae;
(4) drench but dry and cold: pull old goose out, drench but dry and cold, namely.
Embodiment 3
The preparation method of low-salt pickled old goose may further comprise the steps:
(1) clean: fresh and alive after the qualified living goose of quarantining is slaughtered, abandon its intestines tripe, clean up;
(2) pickle: place ultrasonic wave to pickle device pickling liquid, the living goose of the cleaning 4 ℃ of ultrasonic wave 1.0w/cm that are placed in one are pickled 3h, described pickling liquid comprises 0.5 part of 100 parts of water, 3 parts of salt, 1 part of liquor and citric acid;
(3) boiling: after boiling in 50 times of water of boiling raw material adding, add the old goose of pickling in the step (2), continue 100 ℃ of boiling 0.5h; Wherein, described boiling raw material comprises spices at least, and described spices comprises 0.1 part of 0.1 part of cloves, 0.4 part on cassia bark, 0.2 part of big fennel, 0.3 part of little fennel, anistree 0.2 part, 0.1 part in Chinese prickly ash, 0.3 part of tsaoko, 0.3 part in cardamom and galingal.
(4) drench but dry and cold: pull old goose out, drench but dry and cold, namely.
Embodiment 4
The preparation method of low-salt pickled old goose may further comprise the steps:
(1) clean: fresh and alive after the qualified living goose of quarantining is slaughtered, abandon its intestines tripe, clean up;
(2) pickle: place ultrasonic wave to pickle device pickling liquid, the living goose of the cleaning 0 ℃ of ultrasonic wave 1.5w/cm that is placed in one is pickled 1h, described pickling liquid comprises 1.5 parts of 100 parts of water, 5 parts of salt, 3 parts of liquor and additives; Described additive is that mass ratio is tartaric acid, the sodium lactate monoglyceride of 1:1;
(3) boiling: after boiling in 100 times of water of boiling raw material adding, add the old goose of pickling in the step (2), continue 90 ℃ of boiling 1.5h; Wherein, described boiling raw material comprises spices and herbal cuisine raw material, and described spices comprises 0.3 part of 0.3 part of cloves, 0.2 part on cassia bark, 0.4 part of big fennel, 0.1 part of little fennel, anistree 0.4 part, 0.3 part in Chinese prickly ash, 0.1 part of tsaoko, 0.1 part in cardamom and galingal; The herbal cuisine raw material comprises the component of following weight portion: 2 parts of the Radixs Astragali, 2 parts of Pogostemon cablin, 1 part of cubeb litsen tree, 1 part of longan, 1 part of ivy, 1 part of rhizome of chuanxiong, 1 part of Chinese cassia tree, 1 part in Radix Glycyrrhizae.
(4) drench but dry and cold: pull old goose out, drench but dry and cold, namely.
Embodiment 5
What check embodiment 1 to 4 made pickles old goose physical and chemical index.
The method of inspection is:
Moisture detects the method that adopts standard GB/5009.3.
Salt content detects the method that adopts standard GB/5009.42.
Fat content detects the method that adopts standard GB/5009.6.
The bacterium index detects the method that adopts standard GB/4789.
Assay is as follows:
Assay is as follows:
Table 1 embodiment 1 to 4 pickles old goose physical and chemical index testing result
Select food professional 50 people (each 25 people of men and women, the age is between 25-50 year), old goose color and luster, local flavor, structural state, taste smell and overall acceptability that embodiment 1 to 4 makes are estimated marking, and pickle old goose in contrast with commercially available.Every total points is 100 fens.
Table 2 embodiment 1 to 4 pickles old goose grade form
The source | Color and luster | Local flavor | Structural state | Grow smell | Overall acceptable |
Commercially available | 80 | 75 | 80 | 75 | 75 |
Embodiment 1 | 90 | 80 | 80 | 80 | 80 |
Embodiment 2 | 90 | 90 | 90 | 90 | 90 |
Embodiment 3 | 90 | 90 | 90 | 90 | 90 |
Embodiment 4 | 80 | 90 | 90 | 80 | 90 |
Claims (5)
1. the preparation method of a low-salt pickled old goose is characterized in that: may further comprise the steps:
(1) clean: fresh and alive after the qualified living goose of quarantining is slaughtered, abandon its intestines tripe, clean up;
(2) pickle: place ultrasonic wave to pickle device pickling liquid, the living goose of the cleaning 0-4 ℃ of ultrasonic wave that be placed in one pickled 1-3h, described pickling liquid comprises the component of weight portion: 100 parts of water, salt 3-5 part, liquor 1-3 part, additive 1-3 part;
(3) boiling: after boiling in 50-100 times of water of boiling raw material adding, add the old goose of pickling in the step (2), continue 90-100 ℃ of boiling 0.5-1.5h;
(4) drench but dry and cold: pull old goose out, drench but dry and cold, namely.
2. the preparation method of a kind of low-salt pickled old goose according to claim 1 is characterized in that: in the step (2), described additive is a kind of in sorbierite, polydextrose, xylitol, glycerine, tartaric acid, citric acid, the sodium lactate monoglyceride.
3. the preparation method of a kind of low-salt pickled old goose according to claim 1, it is characterized in that: in the step (2), ultrasonic power is 1.0-1.5w/cm.
4. the preparation method of a kind of low-salt pickled old goose according to claim 1, it is characterized in that: in the step (3), described boiling raw material comprises spices at least, and described spices comprises the component of following weight portion: cloves 0.1-0.3 part, cassia bark 0.2-0.4 part, big fennel 0.2-0.4 part, little fennel 0.1-0.3 part, anistree 0.2-0.4 part, Chinese prickly ash 0.1-0.3 part, tsaoko 0.1-0.3 part, cardamom 0.1-0.3 part and galingal 0.1-0.3 part.
5. the preparation method of a kind of low-salt pickled old goose according to claim 2, it is characterized in that: in the step (3), described boiling raw material also comprises the herbal cuisine raw material, and the herbal cuisine raw material comprises the component of following weight portion: Radix Astragali 1-3 part, Pogostemon cablin 1-3 part, cubeb litsen tree 0.5-1.5 part, longan 0.5-1.5 part, ivy 0.5-1.5 part, rhizome of chuanxiong 0.5-1.5 part, Chinese cassia tree 0.5-1.5 part, Radix Glycyrrhizae 0.5-1.5 part.
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Cited By (9)
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CN104757574A (en) * | 2015-03-27 | 2015-07-08 | 安徽先知缘食品有限公司 | Health goose meat |
CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
CN104783211A (en) * | 2015-05-08 | 2015-07-22 | 朱志洪 | Formula and preparation method of medicinal-diet duck |
CN104997052A (en) * | 2015-08-03 | 2015-10-28 | 江苏茅山人家生态农业有限公司 | Old goose dried powder airflow pickling method |
CN105105177A (en) * | 2015-07-17 | 2015-12-02 | 句容市天贵农副产品有限公司 | Pickling method for increasing old goose meat tenderness |
CN105105191A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Method for preparing low-salt duck meat |
CN107319354A (en) * | 2017-08-10 | 2017-11-07 | 四川美宁食品有限公司 | Prepare the device and method of canned meat braised in soy sauce |
CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
CN110432449A (en) * | 2019-08-31 | 2019-11-12 | 贵州大学 | A kind of method for salting of less salt marinated meat product |
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CN101623107B (en) * | 2009-05-11 | 2012-02-01 | 黑龙江八一农垦大学 | Processing method of herbal cuisine roasted goose |
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Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104757574A (en) * | 2015-03-27 | 2015-07-08 | 安徽先知缘食品有限公司 | Health goose meat |
CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
CN104770747B (en) * | 2015-04-16 | 2018-11-06 | 无锡商业职业技术学院 | The method that two-way penetration method pickles bacon |
CN104783211A (en) * | 2015-05-08 | 2015-07-22 | 朱志洪 | Formula and preparation method of medicinal-diet duck |
CN105105177A (en) * | 2015-07-17 | 2015-12-02 | 句容市天贵农副产品有限公司 | Pickling method for increasing old goose meat tenderness |
CN104997052A (en) * | 2015-08-03 | 2015-10-28 | 江苏茅山人家生态农业有限公司 | Old goose dried powder airflow pickling method |
CN104997052B (en) * | 2015-08-03 | 2018-05-08 | 江苏茅山人家生态农业有限公司 | A kind of dry-powder air-current method for salting of old goose |
CN105105191A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Method for preparing low-salt duck meat |
CN107319354A (en) * | 2017-08-10 | 2017-11-07 | 四川美宁食品有限公司 | Prepare the device and method of canned meat braised in soy sauce |
CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
CN110432449A (en) * | 2019-08-31 | 2019-11-12 | 贵州大学 | A kind of method for salting of less salt marinated meat product |
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