CN103315315B

CN103315315B - Production method for low-salt pickled old goose

Info

Publication number: CN103315315B
Application number: CN201310213041.4A
Authority: CN
Inventors: 王天贵; 袁邦军
Original assignee: Jurong Tiangui Agricultural And Sideline Products Co Ltd
Current assignee: Jurong Tiangui Agricultural And Sideline Products Co Ltd
Priority date: 2013-05-31
Filing date: 2013-05-31
Publication date: 2014-12-10
Anticipated expiration: 2033-05-31
Also published as: CN103315315A

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

The preparation method of a kind of low-salt pickled old goose

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 is only 14.8%, all high more a lot of than beef and mutton; Lysine content is higher by 30% than chicken; Goose fat content is lower, be only 11% left and right, and mostly be wholesome unrighted acid (fat content of bacon hogs is 28.8% left and right, and the fat content of thin mutton is also in 13% left and right), wherein cholesterol level is very low, has good health care.

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, be not suitable with suitability for industrialized production.Meanwhile, the old goose of China's traditional pickling process all develops for preservation object.In the past that there is no refrigeration and packing technique, use in a large number the water content of salt and reduction product, be the requisite measure that extends meat preservation term.Therefore the general salt content of the old goose of China's traditional pickling process is very high is 8%～12%, is generally several times as much as the normal salt content of other food.This is not only unfavorable to consumer health, and has limited the consumption figure of product.Modern medicine study shows, too much eats for a long time salt and can cause the angiocardiopathies such as hypertension, and increase the weight of the burden of kidney.The today of generally improving in health of people consciousness, this can affect desire to buy and the wants of consumer to the old goose of China's traditional pickling process undoubtedly, reduces its market competitiveness.In addition, pickle the too high salt content of old goose and determined that it can only use as the auxiliary material of condiment or other food processing, thereby limited its consumption pattern and consumption figure, affect too its production quantity and the market competitiveness.

Summary of the invention

Goal of the invention: the preparation method of pickling old goose that the object 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, comprises the following steps:

(1) clean: fresh and alive after the qualified raw goose of quarantining is slaughtered, abandon its intestines tripe, clean up;

(2) pickle: pickling liquid is placed in to ultrasonic wave salting apparatus, the raw goose of the cleaning 0-4 ℃ of ultrasonic wave that be placed in one pickled to 1-3h, described pickling liquid comprises the component of weight portion: 100 parts of water, salt 3-5 part, white wine 1-3 part, additive 1-3 part;

(3) boiling: after boiling raw material is added and boiled in 50-100 times of water, add the old goose of pickling in 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 coldly, obtain.

In step (2), described additive is a kind of in sorbierite, polydextrose, xylitol, glycerine, tartaric acid, citric acid, sodium lactate monoglyceride.

In step (2), ultrasonic power is 1.0-1.5w/cm.

In step (3), described boiling raw material at least comprises spices, and described spices comprises the component of following weight portion: cloves 0.1-0.3 part, cassia bark 0.2-0.4 part, large 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 step (3), described boiling raw material also comprises herbal cuisine raw material, and 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 technique of pickling old goose provided by the invention is simple, with low cost, salt content is low, green health, thereby by adding additive can effectively reduce water activity, coordinate with adopting ultrasonic wave method for salting, not only can promote salt to infiltrate sooner in goose, greatly reduced salting period, avoided salinity to reduce the bacteria breed causing, meanwhile, the mouthfeel of the old goose pickling out is good.In addition, method for salting provided by the invention, can also add various Traditional Chinese medicine mealses, further growing of anti-bacteria, and can greatly improve the nutrition of pickling old goose.

The specific embodiment

According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, 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, comprises the following steps:

(2) pickle: pickling liquid is placed in to ultrasonic wave salting apparatus, the raw goose of the cleaning 2 ℃ of ultrasonic wave 1.2w/cm that are placed in one are pickled to 2h, described pickling liquid comprises 1 part of 100 parts of water, 4 parts of salt, 2 parts of white wine and sorbierite;

(3) boiling: after boiling raw material is added and boiled in 80 times of water, add the old goose of pickling in step (2), continue 95 ℃ of boiling 1h; Wherein, described boiling raw material at least comprises spices, and described spices comprises 0.2 part of 0.2 part of cloves, 0.3 part, cassia bark, 0.3 part of large fennel, 0.2 part of little fennel, anistree 0.3 part, 0.2 part, Chinese prickly ash, 0.2 part of tsaoko, 0.2 part, cardamom and galingal.

Embodiment 2

(2) pickle: pickling liquid is placed in to ultrasonic wave salting apparatus, the raw goose of the cleaning 2 ℃ of ultrasonic wave 1.3w/cm that are placed in one are pickled to 2h, described pickling liquid comprises 1 part of 100 parts of water, 4 parts of salt, 2 parts of white wine and additive; Described additive is that mass ratio is polydextrose, the xylitol of 1:1:1, the mixture of glycerine.

(3) boiling: after boiling raw material is added and boiled in 80 times of water, add the old goose of pickling in 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, cassia bark, 0.3 part of large fennel, 0.2 part of little fennel, anistree 0.3 part, 0.2 part, Chinese prickly ash, 0.2 part of tsaoko, 0.2 part, 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, Radix Glycyrrhizae;

Embodiment 3

(2) pickle: pickling liquid is placed in to ultrasonic wave salting apparatus, the raw goose of the cleaning 4 ℃ of ultrasonic wave 1.0w/cm that are placed in one are pickled to 3h, described pickling liquid comprises 0.5 part of 100 parts of water, 3 parts of salt, 1 part of white wine and citric acid;

(3) boiling: after boiling raw material is added and boiled in 50 times of water, add the old goose of pickling in step (2), continue 100 ℃ of boiling 0.5h; Wherein, described boiling raw material at least comprises spices, and described spices comprises 0.1 part of 0.1 part of cloves, 0.4 part, cassia bark, 0.2 part of large fennel, 0.3 part of little fennel, anistree 0.2 part, 0.1 part, Chinese prickly ash, 0.3 part of tsaoko, 0.3 part, cardamom and galingal.

Embodiment 4

(2) pickle: pickling liquid is placed in to ultrasonic wave salting apparatus, the raw goose of the cleaning 0 ℃ of ultrasonic wave 1.5w/cm that is placed in one is pickled to 1h, described pickling liquid comprises 1.5 parts of 100 parts of water, 5 parts of salt, 3 parts of white wine and additives; Described additive is that mass ratio is tartaric acid, the sodium lactate monoglyceride of 1:1;

(3) boiling: after boiling raw material is added and boiled in 100 times of water, add the old goose of pickling in 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, cassia bark, 0.4 part of large fennel, 0.1 part of little fennel, anistree 0.4 part, 0.3 part, Chinese prickly ash, 0.1 part of tsaoko, 0.1 part, cardamom and galingal; 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, Radix Glycyrrhizae.

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/T/5009.3.

Salt content detects the method that adopts standard GB/T/5009.42.

Fat content detects the method that adopts standard GB/T/5009.6.

Bacterium index detects the method that adopts standard GB/T/4789.

Assay is as follows:

Table 1 embodiment 1 to 4 pickles old goose physical and chemical index testing result

Select Majors of Food personnel 50 people (each 25 people of men and women, the age is between 25-50 year), the old goose color and luster that embodiment 1 to 4 is made, local flavor, structural state, taste smell and overall acceptability are evaluated marking, and pickle old goose in contrast with commercially available.Every total points is 100 minutes.

Table 2 embodiment 1 to 4 pickles old goose grade form

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

1. a preparation method for low-salt pickled old goose, is characterized in that: by following steps, made:

(2) pickle: pickling liquid is placed in to ultrasonic wave salting apparatus, the raw goose of the cleaning 0-4 ℃ of ultrasonic wave that be placed in one pickled to 1-3h, described pickling liquid is made by the component of following weight portion: 100 parts of water, salt 3-5 part, white wine 1-3 part, additive 1-3 part; Wherein, described additive is a kind of in sorbierite, polydextrose, xylitol, glycerine, tartaric acid, citric acid, lactic acid monoglyceride;

(3) boiling: after boiling raw material is added and boiled in 50-100 times of water, add the old goose of pickling in step (2), continue 90-100 ℃ of boiling 0.5-1.5h; Described boiling raw material is made by spices and herbal cuisine raw material; Described spices is made by the component of following weight portion: cloves 0.1-0.3 part, cassia bark 0.2-0.4 part, large 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; Described herbal cuisine raw material is made by 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;