CN103330230B - A kind of processing method of salted water goose - Google Patents
A kind of processing method of salted water goose Download PDFInfo
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- CN103330230B CN103330230B CN201310298296.5A CN201310298296A CN103330230B CN 103330230 B CN103330230 B CN 103330230B CN 201310298296 A CN201310298296 A CN 201310298296A CN 103330230 B CN103330230 B CN 103330230B
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000013882 gravy Nutrition 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 235000021110 pickles Nutrition 0.000 claims abstract description 17
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- 238000005554 pickling Methods 0.000 claims abstract description 14
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- 150000001875 compounds Chemical class 0.000 claims abstract description 6
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- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
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- 230000001954 sterilising effect Effects 0.000 claims description 5
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
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- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 2
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- 241001079064 Zanthoxylum schinifolium Species 0.000 abstract 1
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Abstract
The invention discloses a kind of processing method of salted water goose, comprise (1) and goose is slaughtered clean up; (2) compound fried altogether with salt after goose trunk surface is coated with spiceleaf, Chinese prickly ash, anistree grinds; (3) in goose body, evenly inject thick gravy, after having injected, goose is put into vacuum tumbler low temperature, adopt intermittent cycle vacuum mode to pickle; (4) goose processed is placed in after thick gravy is pickled pulls out, air-dry, virus killing process, vacuum packaging.The present invention adopts intermittent cycle vacuum mode to pickle goose can be promoted the absorption of salt and reduce moisture loss, and salt and water are more evenly distributed on goose surface and inside.During the present invention once pickles and traditional pickling process mode reach same and pickle effect and can save nearly 4 hours, shorten more than 200%.Contrast with control group traditional pickling process mode, the moisture of goose, salt content and quality are all significantly higher than control group.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically a kind of processing method of salted water goose.
Background technology
Goose taste sweet flat, the beneficial gas of tonifying yin, warm stomach promote the production of body fluid, and have the feature of less salt, low fat, low cholesterol and high protein, high lean meat percentage; Salted water goose has more fresh and tender tasty and refreshing, fertile and features such as oiliness, fragrant taste, unique flavor.Existing salted water goose adopts wet salting mode more, and salting period is longer, makes dehydration more, weightless more; Meanwhile, salting period is long also means that the production cycle is long.
Summary of the invention
Goal of the invention: the processing method that the object of the present invention is to provide a kind of salted water goose, shortening salting period to realizing, reducing dehydration weightless, improve mouthfeel.
Technical scheme: in order to realize foregoing invention object, the technical solution adopted in the present invention is:
A processing method for salted water goose, comprises the steps:
(1) goose is slaughtered clean up;
(2) on goose trunk surface coated with spiceleaf, the compound fried altogether with salt after Chinese prickly ash, anistree grinds;
(3) in goose body, evenly inject thick gravy, after having injected, goose is put into vacuum tumbler low temperature, adopt intermittent cycle vacuum mode to pickle;
(4) goose processed is placed in after thick gravy is pickled pulls out, air-dry, virus killing process, vacuum packaging.
The parts by weight of described thick gravy composition are: comprise anise 5 ~ 8 parts, 3 ~ 5 parts, cassia bark, fennel seeds 3 ~ 5 parts, 2 ~ 5 parts, Radix Glycyrrhizae, sweet ancient name for Chinese cabbage 1 ~ 2 part, 4 ~ 6 parts, Chinese prickly ash, fructus amomi 2 ~ 4 parts, in one's early teens 1 ~ 2 part, tsaoko 3 ~ 5 parts, cloves 1 ~ 3 part, 20 ~ 30 parts, ginger, 30 ~ 40 parts, shallot, cooking wine 20 ~ 50 parts.
Described thick gravy is reusable, by thick gravy boiling sterilizing before each use, supplements spice, green onion, ginger, cooking wine and salt.
Described spice be anise, cassia bark, fennel seeds, Radix Glycyrrhizae, sweet ancient name for Chinese cabbage, Chinese prickly ash, fructus amomi, in one's early teens, tsaoko and cloves.In order to make spice more fragrant, described spice iron pan is fried to 150 DEG C ~ 180 DEG C.
Adopt intermittent cycle vacuum mode to pickle goose can be promoted the absorption of salt and reduce moisture loss, salt and water are more evenly distributed on goose surface and inside.The mass ratio of described goose and pickling liquid in vacuum tumbler is 10:3 ~ 5.Described low temperature is 1 ~ 3 DEG C.Described intermittent cycle vacuum mode is for repeatedly to circulate, and air in tumbling bucket is first extracted out and reached vacuum 70 ~ 90 kPa by each circulation, keeps 2 ~ 3 h, then recovers atmospheric pressure, keep 2 ~ 3h.Described vacuum tumbler adopts the rotating speed tumbling of 5 r/min, and every tumbling 15 min stops 0.5h.
Beneficial effect: compared with prior art, remarkable advantage of the present invention is: the present invention adopts intermittent cycle vacuum mode to pickle goose can be promoted the absorption of salt and reduce moisture loss, and salt and water are more evenly distributed on goose surface and inside.During the present invention once pickles and traditional pickling process mode reach same and pickle effect and can save nearly 4 hours, shorten more than 200%.Contrast with control group traditional pickling process mode, the moisture of goose, salt content and quality are all significantly higher than control group.
Accompanying drawing explanation
Fig. 1 is microstructure schematic diagram after embodiment 4 experimental group amplifies 400 times;
Fig. 2 is microstructure schematic diagram after embodiment 4 control group amplifies 400 times;
Fig. 3 is that embodiment 5 moisture changes schematic diagram in time;
Fig. 4 is that embodiment 5 salt content changes schematic diagram in time;
Fig. 5 is that embodiment 5 quality changes schematic diagram in time.
Detailed description of the invention
Below by specific embodiment, the present invention is further described; it should be pointed out that for the person of ordinary skill of the art, under the premise without departing from the principles of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
Embodiment 1
Goose is slaughtered and cleans up; On goose trunk surface coated with spiceleaf, the compound fried altogether with salt after Chinese prickly ash, anistree grinds; In goose body, evenly inject thick gravy, after having injected, goose is put into vacuum tumbler low temperature, adopt intermittent cycle vacuum mode to pickle; In vacuum tumbler, the mass ratio of goose and pickling liquid is 10:3.Adopt at the low temperature of 3 DEG C and repeatedly circulate, air in tumbling bucket is first extracted out and is reached vacuum 70 kPa by each circulation, keeps 2 h, then recovers atmospheric pressure, keep 2h.Vacuum tumbler adopts the rotating speed tumbling of 5 r/min, and every tumbling 15 min stops 0.5h.The goose processed is placed in after thick gravy is pickled and pulls out, air-dry, virus killing process, vacuum packaging.The composition of thick gravy of the present invention is anistree 5kg, cassia bark 3kg, fennel seeds 3kg, Radix Glycyrrhizae 2kg, sweet ancient name for Chinese cabbage 1kg, Chinese prickly ash 4kg, fructus amomi 2kg, in one's early teens 1kg, tsaoko 3kg, cloves 1kg, ginger 20kg, shallot 30kg, cooking wine 20kg.Thick gravy reusable edible, by thick gravy boiling sterilizing before each use, supplements the spice of stir-fry to 150 DEG C, green onion, ginger, cooking wine and salt.
Embodiment 2
Goose is slaughtered and cleans up; On goose trunk surface coated with spiceleaf, the compound fried altogether with salt after Chinese prickly ash, anistree grinds; In goose body, evenly inject thick gravy, after having injected, goose is put into vacuum tumbler low temperature, adopt intermittent cycle vacuum mode to pickle; In vacuum tumbler, the mass ratio of goose and pickling liquid is 10:4.Adopt at the low temperature of 1 DEG C and repeatedly circulate, air in tumbling bucket is first extracted out and is reached vacuum 80 kPa by each circulation, keeps 2 h, then recovers atmospheric pressure, keep 3h.Vacuum tumbler adopts the rotating speed tumbling of 5 r/min, and every tumbling 15min stops 0.5h.The goose processed is placed in after thick gravy is pickled and pulls out, air-dry, virus killing process, vacuum packaging.The composition of thick gravy of the present invention is anistree 8kg, cassia bark 5kg, fennel seeds 5kg, Radix Glycyrrhizae 5kg, sweet ancient name for Chinese cabbage 2kg, Chinese prickly ash 6kg, fructus amomi 4kg, in one's early teens 2kg, tsaoko 5kg, cloves 3kg, ginger 30kg, shallot 40kg, cooking wine 50kg.Thick gravy reusable edible, by thick gravy boiling sterilizing before each use, supplements the spice of stir-fry to 160 DEG C, green onion, ginger, cooking wine and salt.
Embodiment 3
Goose is slaughtered and cleans up; On goose trunk surface coated with spiceleaf, the compound fried altogether with salt after Chinese prickly ash, anistree grinds; In goose body, evenly inject thick gravy, after having injected, goose is put into vacuum tumbler low temperature, adopt intermittent cycle vacuum mode to pickle; In vacuum tumbler, the mass ratio of goose and pickling liquid is 10:5.Adopt at the low temperature of 2 DEG C and repeatedly circulate, air in tumbling bucket is first extracted out and is reached vacuum 90 kPa by each circulation, keeps 3 h, then recovers atmospheric pressure, keep 3h.Vacuum tumbler adopts the rotating speed tumbling of 5r/min, and every tumbling 15 min stops 0.5h.The goose processed is placed in after thick gravy is pickled and pulls out, air-dry, virus killing process, vacuum packaging.The composition of thick gravy of the present invention is anistree 6kg, cassia bark 4kg, fennel seeds 4kg, Radix Glycyrrhizae 4kg, sweet ancient name for Chinese cabbage 1.5kg, Chinese prickly ash 5kg, fructus amomi 3kg, in one's early teens 1.5kg, tsaoko 4kg, cloves 2kg, ginger 25kg, shallot 35kg, cooking wine 30kg.Thick gravy reusable edible, by thick gravy boiling sterilizing before each use, supplements the spice of stir-fry to 180 DEG C, green onion, ginger, cooking wine and salt.
Embodiment 4
Experimental group of the present invention evenly injects thick gravy in goose body, used time 10min, after having injected, goose is put into vacuum tumbler low temperature, adopts intermittent cycle vacuum mode to pickle; When circulation 2 times, used time 1.5h, then be placed in thick gravy and pickle 1 h.Amount to used time 2h40min.Get one piece of breast and observe microstructure after amplification 400 times, result as shown in Figure 1.In order to contrast, by control group traditionally technological proces s pickle 2h40min, get one piece of breast and observe microstructure after amplification 400 times, result is as shown in Figure 2.Generally along with the lengthening of salting period, muscle fibre starts to shrink, and diameter diminishes, and gap also increases gradually.In the same time, the muscle fibers contract situation of method for salting of the present invention is obviously better than conventional method.In order to further checking, the goose of pressing traditional pickling process method is observed once every 1h, just until the effect that 6.5h occurs and Fig. 1 is similar.Illustrate that the present invention reaches same and pickles effect and can save nearly 4 hours, shorten more than 200%.
Embodiment 5
In order to verify that the present invention prepares the impact of salted water goose on goose salt content, moisture and mass change, experimental group, control group is with reference to embodiment 4 used time 2h40min.Observe two groups of salt contents, moisture and mass change.Result of the test is shown in Fig. 3 ~ Fig. 5.Visible, experimental group is along with the carrying out of pickling, and the moisture of all processing sample goose all presents reduction trend, and salinity and quality all present increase trend.Control group goose moisture, salt content and quality are all remarkable in experimental group, experimental group technological proces s has higher moisture and salt content is because the increase of salt content facilitates muscle protein matrix expansion, expand the space of goose organization internal absorption pickling liquid, experimental group makes due to intermittent cycle application of vacuum the air release that is dissolved in musculature and can destroy exomysium tissue more fragile in goose, and then pickling liquid more fully contacts with muscle, greatly accelerate mass transfer efficiency, therefore experimental group product salt content is higher, goose volume expansion is larger, quality is also higher, technological proces s of the present invention accelerates the quality transmission of goose in curing process, goose body is made to absorb more pickling liquid, process yield is also higher.
Claims (1)
1. a processing method for salted water goose, is characterized in that: comprise the steps:
(1) goose is slaughtered clean up;
(2) compound fried altogether with salt after goose trunk surface is coated with spiceleaf, Chinese prickly ash, anistree grinds;
(3) in goose body, evenly inject thick gravy, after having injected, goose is put into vacuum tumbler low temperature, adopt intermittent cycle vacuum mode to pickle; Described thick gravy comprises the composition of following parts by weight: anise 5 ~ 8 parts, 3 ~ 5 parts, cassia bark, fennel seeds 3 ~ 5 parts, 2 ~ 5 parts, Radix Glycyrrhizae, sweet ancient name for Chinese cabbage 1 ~ 2 part, 4 ~ 6 parts, Chinese prickly ash, fructus amomi 2 ~ 4 parts, in one's early teens 1 ~ 2 part, tsaoko 3 ~ 5 parts, cloves 1 ~ 3 part, 20 ~ 30 parts, ginger, 30 ~ 40 parts, shallot, cooking wine 20 ~ 50 parts; In vacuum tumbler, the mass ratio of goose and pickling liquid is 10:3 ~ 5; Low temperature is 1 ~ 3 DEG C; Described intermittent cycle vacuum mode is for repeatedly to circulate, and air in tumbling bucket is first extracted out and reached vacuum 70 ~ 90 kPa by each circulation, keeps 2 ~ 3 h, then recovers atmospheric pressure, keep 2 ~ 3h; Described vacuum tumbler adopts the rotating speed tumbling of 5 r/min, and every tumbling 15 min stops 0.5h; Described thick gravy is reusable, by thick gravy boiling sterilizing before each use, supplements spice, green onion, ginger, cooking wine and salt; Described anise, cassia bark, fennel seeds, Radix Glycyrrhizae, sweet ancient name for Chinese cabbage, Chinese prickly ash, fructus amomi, in one's early teens, tsaoko and cloves form spice; Described spice iron pan is fried to 150 DEG C ~ 180 DEG C;
(4) goose processed is placed in after thick gravy is pickled pulls out, air-dry, virus killing process, vacuum packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310298296.5A CN103330230B (en) | 2013-07-16 | 2013-07-16 | A kind of processing method of salted water goose |
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| CN201310298296.5A CN103330230B (en) | 2013-07-16 | 2013-07-16 | A kind of processing method of salted water goose |
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| CN103330230B true CN103330230B (en) | 2015-08-05 |
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| CN103598614A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Vacuum tumbling salting method of chicken meat |
| CN103798824A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Processing method for conditioning duck breast meat |
| CN103750389B (en) * | 2014-01-09 | 2015-06-24 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| CN104544308A (en) * | 2014-12-01 | 2015-04-29 | 南昌大学 | Preparation method for pickling fish body in vacuum |
| CN104621594A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Beautifying saline goose and preparation method thereof |
| CN104839744B (en) * | 2015-04-20 | 2018-07-24 | 中国农业科学院农产品加工研究所 | A kind of Mei Lade flavors gain method in situ of quantitative stew in soy sauce meat products |
| CN105166971A (en) * | 2015-08-27 | 2015-12-23 | 谭祥应 | Processing method of manually hammered goose meat |
| CN105325901A (en) * | 2015-11-17 | 2016-02-17 | 寿县向天歌白鹅开发有限公司 | Preparation method of air-dried goose |
| CN105410733B (en) * | 2015-12-18 | 2019-04-16 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of method for salting of meat |
| CN105901543A (en) * | 2016-04-15 | 2016-08-31 | 安徽卫食园肉类食品有限公司 | A preparing method of a salted goose |
| CN106858391A (en) * | 2016-12-29 | 2017-06-20 | 寿县向天歌白鹅开发有限公司 | A kind of production technology of salt solution halogen goose product |
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
| CN107410913A (en) * | 2017-04-05 | 2017-12-01 | 陈昕懿 | A kind of processing method for improving roasted goose health value |
| CN107549666A (en) * | 2017-10-30 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of boiled salted duck new machining method |
| CN107594378A (en) * | 2017-10-30 | 2018-01-19 | 江苏雨润肉食品有限公司 | A kind of quantitative stew in soy sauce processing method of boiled salted duck |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN109907284A (en) * | 2019-03-20 | 2019-06-21 | 扬州大学 | A kind of oleoresin flavor pack and its preparation method and application |
| CN114403370A (en) * | 2022-01-17 | 2022-04-29 | 扬州大学 | Method for making green body of salted goose |
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