CN103340432A - Method for processing normal-temperature storage type roasted goose - Google Patents
Method for processing normal-temperature storage type roasted goose Download PDFInfo
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Abstract
The invention belongs to the field of food processing, and in particular provides a method for processing a normal-temperature storage type roasted goose. The method comprises the following steps of: (1) preparing a spice solution; (2) treating a goose carcass; (3) curing the goose carcass; (4) draining the goose carcass; (5) baking the goose carcass; (6) roasting the goose; (7) sterilizing and cooling a product, wherein in the step (7), the packaged product is put into a high-temperature sterilization pot, is sterilized for 15 to 30min at the temperature of 115 to 121 DEG C, and is cooled by water until the temperature drops to the room temperature. According to a sterilization method provided by the invention, the quality guarantee period of the product at the normal temperature is over 180 days; the water content of the product is about 40 percent during sterilization, so that an organization structure of the product can be kept perfectly in a sterilization process, and the roasted goose has a good taste. According to the method, the processing efficiency of the product is greatly improved, the industrial production of the product is facilitated, and the flavor and the safety of the product are obviously improved.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of processing method of room temperature storage type roasted goose.
Background technology
Goose is herbivore, is one of cancer-free cell animal in the world.Goose is the desirable high protein of human body, low fat, the nutrition of low cholesterol, healthy food, and contain human body needed each seed amino acid that grows, its composition and near the ratio of amino acid needed by human body, on biological value, goose is full price albumen, high-quality protein, not only fat content is low, and quality better, and the content of the unrighted acid of goose is up to 66.3%, protein content is up to 22.3%, linolenic content is up to 4%, and all above other meat, its protein content is higher than Protein content in other fowl poultry kind meat far away, the calcium iron phosphorus that also contains multiple needed by human body, highly beneficial to health, the nutritionist thinks that the nutritional labeling of goose more meets the human body needs, can not cause sterol to increase, can also suppress generation and the development of cancer cell, the feed of goose comes from the Nature, to eat grass, self resistance against diseases is very strong, so goose is by universally acknowledged " king of pollution-free food ".
Traditional concept thinks that the volume of goose is big, can not directly bake, and is fit to stew processing.Traditional stewed goose is adopted long poach, and it is more to cause nutriment to run off, and causes waste, and traditional stewed goose is not easy to deposit and carry, and the consumption region is severely limited.China's goose based food exploitation is less, does not have fully to develop the huge economic benefit of goose based food.
The cooking methods of roasted goose is representative with the Cantonese roasted goose at present, but the Cantonese roasted goose selects for use Guangdong to deceive brown goose, adopt the naked light roasted goose, nutritional labeling such as its aliphatic acid of goose of coming out of baking, leukotrienes, full price albumen is impaired greatly like this, cafe does not have goose substantially at present, be because the roasted goose cooking methods is very complicated with regard to its reason, what be difficult to satisfy the guest urges the dish demand.
Because the goose volume is bigger, if adopt traditional method for salting to need the long time, and goose is in uneven thickness, and shank meat is thicker, is difficult to salt down, and the time of generally pickling needs 6-8 days; The use amount of salt is big in curing process, is more than 6% of goose, the product salt content height that processes, healthy unfavorable to the consumer.A lot of researchers have adopted the injection method for salting, though these methods can be accelerated curing speed, the institutional framework to meat in injection process can damage, and product is inner contaminated rotten easily in storage.
The processing of goose at present and consumption are mainly based on the trunk goose of marketing fresh, and the zone of sale is based on main culture zone and the South China of goose.Because the volume of goose is bigger, processing and edible all not too convenient, though a lot of researcher has researched and developed serial goose product, really the goose fabricated product of selling in market is seldom.The goose Products Development mainly concentrates on the processing aspect of products such as roasted goose, wind goose, roasted goose at present.On processing method, mainly method of production and stew in soy sauce technology are studied, less to the research that prolongs the shelf life of products aspect.
Application number is the processing technology that discloses a kind of wind goose in 200410041007.4 the patent of invention, this method adopts the injection method for salting to pickle, pickled the back air-dry 3-5 days, in saltwater brine boiling 45-120 minute, adopt (75-115 ℃ of microwave sterilization, 15 minutes) or high-temperature sterilization (121 ℃, 15 minutes), product needs 10 ℃ of storages down at ﹣.
Application number is that 200910095130.7 patent of invention discloses a kind of method for pickling preserved goose, per 1000 gram geese are the 45-85 gram with the salt amount, and salting period is 6-8 days, and stripping and slicing is fried after pickling, again with batching stir-fry to the moisture of goose piece be 8%-10%, cooling back packing.A large amount of rapeseed oils has been used in this invention, and product does not carry out Preservation Treatment, can not Long-term Storage.
Application number is the preparation method that the patent of invention of 201010144450.X discloses roasted goose.This method is boiled goose earlier with long-used soup halogen, carry out with 300-350 ℃ temperature then that sugar is smoked and baking.This invention does not relate to the shelf-life of product.
The goose product of research and development much need be preserved under the condition of refrigeration at present, extends the shelf life if desired, then need preserve under-10 ℃ temperature; Some product adopts 121 ℃ high-temperature sterilization, though the product of guaranteeing the quality the long period, in sterilization process, because sterilization-intensity is big, big to the meat destructiveness, final products meat bone separates fully, goose has then become muddy flesh, has a strong impact on quality and the mouthfeel of product.
Summary of the invention
In order to solve problems of the prior art, the purpose of this invention is to provide a kind of processing method that can preserve the roasted goose more than 180 days at normal temperatures.
In order to realize the object of the invention, the present invention at first provides a kind of processing method of room temperature storage type roasted goose.
Described method comprises the steps: 1) preparation of spice liquid; 2) the goose trunk is handled; 3) the goose trunk is pickled; 4) the goose trunk drains; 5) goose trunk baking; 6) baking; 7) product sterilization, cooling.Wherein, the product after described step 7) will be packed is put into high-pressure sterilizing pot behind sterilization 15-30min under 115-121 ℃, and the product water after the sterilization is cooled to room temperature and is finished product, can carry out external packing again before dispatching from the factory.
Further, the preparation of described step 1) spice liquid is divided into two steps:
(1) raw material of spice liquid preparation:
The spice liquid of per 100 mass parts uses the raw material of following mass parts: anistree 0.5 part, 0.2 part of Chinese cassia tree, 0.1 part of cloves, 0.1 part of kaempferia galamga, 0.1 part of tsaoko, 0.2 part of spiceleaf, 0.3 part on cassia bark, 0.2 part of dried orange peel, 0.5 part of fresh ginger and frontal bone 3-5 part;
(2) raw material that step (1) is prepared is wrapped with hospital gauze, puts into the water that weighs up and boils to boiling, then temperature is controlled at 80-90 ℃ of following boiling 2-3 hour, and cooling is spice liquid.
Further, described step 2) will through slaughtering, bloodletting, clean thorax, obtain the goose trunk or remove the goose palm, goose wing through the goose trunk that thaws, vertically cut open from the goose belly, remove all internal organ, and rinse well stand-by with clear water.
Further, described step 3) goose trunk is pickled and is comprised the steps:
(1) prescription of curing agent: every double centner goose trunk salt 2.5-4.0 kilogram, aforementioned spice liquid 8-12 kilogram, maltose 2-5 kilogram, liquor 0.5-2 kilogram more than 52 °, 0.01 kilogram of natrium nitrosum, 0.5 kilogram of lactic acid;
(2) weight of the goose trunk of pickling according to need, (1) described prescription weighing curing agent is dissolved in solids fraction in the liquid component set by step, is made into pickling liquid;
(3) with abovementioned steps 2) the goose trunk handled well puts into curing container (GR-50 vacuum tumbler, available from Shijiazhuang feed dawn product machinery plant) in, pour pickling liquid into while putting, the amount of putting into of goose is no more than 60% of container volume at most, so that the upset of goose in curing process;
(4) behind the airtight curing container, curing container is vacuumized processing, vacuum pressure is controlled at 60-90kPa;
(5) under 4-15 ℃ temperature, pickled 24-36 hour, during stirred one time the goose trunk every 4 hours.
The vacuum curing technology has been utilized the hydrodynamics that caused by pressure reduction, and (Hydrodynamic Mechanism, HDM) (Deformation Relaxation Phenomena DRP) improves and pickles efficient for mechanism and relaxation of deformation phenomenon.HDM mechanism refers under vacuum, low temperature environment, liquid in the food cell is easy to evaporation, thereby at the inner lower abscess of many pressure that forms of material, under the acting in conjunction of cell external and internal pressure difference and capillary effect, the easier infiltration material of outside liquid inside configuration.In addition, under vacuum condition, material is whole can to produce certain expansion, causes intercellular spacing to increase, and this becomes the relaxation of deformation phenomenon, and this phenomenon also is conducive to dipping solution and penetrates into faster in the solid plastid stroma (Solid Matrix).Under the acting in conjunction of HDM and DRP, the diffusivity of pickling liquid and permeability strengthen, and pickle efficient and are improved.
The outstanding feature of vacuum curing be it can improve the quality of product: A, under vacuum condition, the oxygen in the raw material also is discharged from, vacuum curing can prevent brown stain effectively under the situation of not adding antioxidant.The treatment temperature of B, vacuum curing is lower, can protect color, local flavor, fragrance and the temperature-sensitive nutrition composition of raw material, has improved the quality of cure foods greatly.C, vacuum curing are conducive to reduce that material subsides and cell rupture, reduce the juice loss of material in follow-up drying, canned or freezing process, improve the quality of food.D, vacuum curing technology can be infiltrated other functional food ingredients in the foam structure of material selectively, thereby be improved product quality and prolong shelf life.E, vacuum curing also have the effect of inhibition and kill bacteria, can create the low-oxygen environment of a bacteria growing inhibiting during vacuum curing, have ensured wholesomeness and the security of food.
Further, described step 4) will be pickled goose trunk after finishing and be hung up and drain surface moisture, drain time control in 2 hours.
Further, described step 5) at 50-60 ℃, under the condition of relative humidity 60-70%, is toasted the goose trunk 12-24 hour, makes goose trunk moisture be reduced to 40%.Toast the roasting plant of available self-built drying room or complete automatic control, but heating electricity consumption, steam or other fuel.
Further, the goose trunk after described step 6) will be toasted was at temperature 150-200 ℃ of following baking 40-60 minute.The baking mode can be used naked light baking oven, electric oven etc.
Further, also comprise between described step 6) and the step 7): cooling, shaping, cut apart and the packing of product.
To be cooled to below 25 ℃ under 10-15 ℃ of temperature of the goose trunk after the step 6) baking, then according to the demand of consumer to product, adopt whole goose trunk to carry out shaping, the bone of goose outside is exposed in excision, and carries out dividing processing according to the requirement of packing specification.The product of handling well carries out vacuum packaging with Aluminium Foil Package pack or the suitable vacuum packaging bag of other intensity, and packing specification can be whole goose packing, diad packing or tetrad packing etc.
As preferably, the product after described step 7) will be packed is put into high-pressure sterilizing pot at 118 ℃ down behind the sterilization 25min, and the product water after the sterilization is cooled to room temperature and is finished product, can carry out external packing again before dispatching from the factory.
The present invention also provides the application of preceding method in processing room temperature storage type roasted goose.
Beneficial effect of the present invention is:
1, the present invention with the stew in soy sauce in the traditional handicraft, pickle, colouring, operation simmer down to such as an anticorrosion step finish, this process time was foreshortened in 36 hours, and reaches the purpose of quick cure seasoning by the vacuum curing process.Improved the working (machining) efficiency of product greatly, be easy to the suitability for industrialized production of product, local flavor, the security of product all are significantly improved.
2, the present invention adopts the method for baking, makes the water evaporates in the product, is conducive to the formation of the local flavor of product colour, roasted goose.By improving baking temperature, make the product drying time shorten to 24 hours, the method more air-dry than tradition shortened 48 hours.Baking is carried out baking and sterilizes keeping product favorable tissue structure and mouthfeel after removing part moisture, makes product have strong roasted goose local flavor by baking.
3, the present invention is by suitably reducing the baking temperature and time, and on the basis that guarantees local flavor, it is inhomogeneous to have reduced product colour, the phenomenon that epidermis burns easily.
4, sterilizing methods of the present invention can make product guarantee the quality at normal temperatures more than 180 days, and having solved traditional roasted goose can not preserve for a long time, carries edible inconvenient shortcoming.Because when sterilization, the water content of product was about 40%, the institutional framework of product can be kept perfectly in sterilization process, still can have good mouthfeel, has solved that similar room temperature storage product structural state is not good, mouthfeel is poor, the shortcoming of roasted goose insufficient fragrance.
The specific embodiment
Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
1, the preparation of spice liquid
(1) the spice liquid of per 100 mass parts uses the raw material of following mass parts: 5 parts of anistree 0.5 part, 0.2 part of Chinese cassia tree, 0.1 part of cloves, 0.1 part of kaempferia galamga, 0.1 part of tsaoko, 0.2 part of spiceleaf, 0.3 part on cassia bark, 0.2 part of dried orange peel, 0.5 part of fresh ginger and frontal bones;
(2) above-mentioned raw materials is wrapped with hospital gauze, put into the water that weighs up and boil with big fire, then temperature is being controlled 90 ℃ of following boilings 2 hours, cooling is spice liquid.
2, the processing of goose trunk
Choose 4 of numb yang white geese from the market of farm produce, the positive county town of fiber crops, with its slaughter, bloodletting, clean thorax, obtain the goose trunk or remove the goose palm, goose wing through the goose trunk that thaws, vertically cut open from the goose belly, remove all internal organ, and to rinse back goose trunk gross weight well with clear water be 11.2 kilograms;
3, goose pickles
(1) prescription of curing agent: press 2.5 kilograms of salt of double centner goose trunk, 10 kilograms of above-mentioned spice liquid, 2 kilograms of maltoses, liquor is 1 kilogram more than 52 °, 0.01 kilogram of natrium nitrosum, 0.5 kilogram of lactic acid.
(2) weight according to actual goose weighs up curing agent, and solids fraction is dissolved in the liquid component, is made into pickling liquid;
(3) will clean the goose trunk that drains and put into vacuum curing container (GR-50 vacuum tumbler:, pour pickling liquid into while putting, so that the upset of goose in curing process Shijiazhuang feed dawn product machinery plant).
(4) container is airtight, container is vacuumized processing, vacuum pressure is controlled at 60kPa.
(5) under 4 ℃ temperature, pickled 36 hours, during stirred one time the goose trunk every 4 hours.
4, the goose trunk drains
Hang up and drain surface moisture pickling goose trunk after finishing, the time of draining is 1.5 hours;
5, goose trunk baking
The goose trunk at 50 ℃, under the condition of relative humidity 60%, was toasted 24 hours, goose trunk moisture is reduced to about 40%; Roasting mode is the roasting plant baking from complete automatic control, and mode of heating is the electric power heating.
6, baking
175 ℃ of following bakings of temperature 50 minutes, the baking mode was the electric oven baking with the goose trunk after the baking.
7, cooling, shaping are cut apart
To be cooled to 25 ℃ under 10 ℃ of temperature of the goose trunk after the baking, adopt whole goose trunk to be divided into two halves, the bone of goose outside is exposed in excision.
8, the packing of product
Product carries out vacuum packaging with the Aluminium Foil Package pack.
9, product sterilization, cooling
Product after packaging is put into high-pressure sterilizing pot at 115 ℃ of 30min that sterilize down.Product water after the sterilization is cooled to room temperature and is finished product.
10, the quality index of finished product
Product design is complete, and color is red for combining, and quality is tight, the meat synosteosis together, the phenomenon of no meat osteodiastasis; Product has the fragrance of strong roasted goose and the peculiar fragrance of strong spice; Product moisture content is 38.5%, and salt content is 4.6%.
Embodiment 2
1, the preparation of spice liquid
(1) the spice liquid of per 100 mass parts uses the raw material of following mass parts: 4 parts of anistree 0.5 part, 0.2 part of Chinese cassia tree, 0.1 part of cloves, 0.1 part of kaempferia galamga, 0.1 part of tsaoko, 0.2 part of spiceleaf, 0.3 part on cassia bark, 0.2 part of dried orange peel, 0.5 part of fresh ginger and frontal bones;
(2) above-mentioned raw materials is wrapped with hospital gauze, put into the water that weighs up and boil with big fire, then temperature is being controlled 85 ℃ of following boilings 2.5 hours, cooling is spice liquid.
2, the processing of goose trunk
The frozen goose of outsourcing is selected in this experiment for use, and goose derives from Shandong, and frozen goose is removed the goose palm, goose wing through the goose trunk that thaws, and vertically cuts open from the goose belly, removes all internal organ, and rinses well stand-by with clear water;
3, goose pickles
(1) prescription of curing agent: 3 kilograms of salt of every double centner goose trunk, 12 kilograms of above-mentioned spice liquid, 3.5 kilograms of maltoses, liquor is 2 kilograms more than 52 °, 0.01 kilogram of natrium nitrosum, 0.5 kilogram of lactic acid.
(2) weight according to actual goose weighs up curing agent, and solids fraction is dissolved in the liquid component, is made into pickling liquid;
(3) will clean the goose trunk that drains and put in the vacuum curing container (GR-50 vacuum tumbler: feed product machinery plant is known in Shijiazhuang), and pour pickling liquid while putting into, the amount of putting into of goose is 60% of container volume, so that the upset of goose in curing process.
(4) container is airtight, container is vacuumized processing, vacuum pressure is controlled at 85kPa.
(5) under 10 ℃ temperature, pickled 28 hours, during stirred one time the goose trunk every 4 hours.
4, the goose trunk drains
Hang up and drain surface moisture pickling goose trunk after finishing, drain time control at 2 hours;
5, goose trunk baking
The goose trunk at 60 ℃, under the condition of relative humidity 70%, was toasted 12 hours, goose trunk moisture is reduced to about 38%; Baking method is the electric power heating with the roasting plant baking of complete automatic control, heating means.
6, baking
200 ℃ of following bakings of temperature 40 minutes, the baking mode was the baking of naked light baking oven with the goose trunk after the baking.
7, cooling, shaping are cut apart
With being cooled to below 25 ℃ under 12 ℃ of temperature of the goose trunk after the baking, be four with the goose cutting, the bone of goose outside is exposed in excision.
8, the packing of product
Product carries out vacuum packaging with transparent highstrenghtpiston's vacuum packaging bag, packs separately for every.
9, product sterilization, cooling
Product after packaging is put into high-pressure sterilizing pot at 121 ℃ of 15min that sterilize down.Product water after the sterilization is cooled to room temperature and is finished product, can carry out external packing again before dispatching from the factory.
10, the quality index of finished product
Product design is complete, and color is dark to combine redly, and quality is tight, the meat synosteosis together, the phenomenon of no meat osteodiastasis; Product has the fragrance of denseer roasted goose and the peculiar fragrance of strong spice, and saline taste is moderate; Product moisture content is 37.6%, and salt content is 5.1%.
Embodiment 3
1, the preparation of spice liquid
(1) the spice liquid of per 100 mass parts uses the raw material of following mass parts: 3 parts of anistree 0.5 part, 0.2 part of Chinese cassia tree, 0.1 part of cloves, 0.1 part of kaempferia galamga, 0.1 part of tsaoko, 0.2 part of spiceleaf, 0.3 part on cassia bark, 0.2 part of dried orange peel, 0.5 part of fresh ginger and frontal bones;
(2) above-mentioned raw materials is wrapped with hospital gauze, put into the water that weighs up and boil with big fire, then temperature control was being extracted 3 hours down at 80 ℃, cooling is spice liquid.
2, the processing of goose trunk
Will through slaughtering, bloodletting, clean thorax, obtain the goose trunk and be cooled to 4 ℃, remove the goose palm, goose wing then, vertically cut open from the goose belly, remove all internal organ, and rinse well stand-by with clear water;
3, goose pickles
(1) prescription of curing agent: 4 kilograms of salt of every double centner goose trunk, 8 kilograms of above-mentioned spice liquid, 5 kilograms of maltoses, liquor is 0.5 kilogram more than 52 °, 0.01 kilogram of natrium nitrosum, 0.5 kilogram of lactic acid.
(2) weight according to actual goose weighs up curing agent, and solids fraction is dissolved in the liquid component, is made into pickling liquid;
(3) will clean the goose trunk that drains and put into vacuum curing container (GR-50 vacuum tumbler: feed product machinery plant is known in Shijiazhuang), and pour pickling liquid while putting into, the amount of putting into of goose is 40% of container volume, so that the upset of goose in curing process.
(4) container is airtight, container is vacuumized processing, vacuum pressure is controlled at 90kPa.
(5) under 15 ℃ temperature, pickled 24 hours, during stirred one time the goose trunk every 4 hours.
4, the goose trunk drains
Hang up and drain surface moisture pickling goose trunk after finishing, drain time control at 1 hour;
5, goose trunk baking
The goose trunk at 55 ℃, under the condition of relative humidity 65%, was toasted 16 hours, goose trunk moisture is reduced to about 40%; Baking method is self-built drying room baking, and heating means are Steam Heating.
6, baking
150 ℃ of following bakings of temperature 60 minutes, the baking mode was electric oven with the goose trunk after the baking.
7, cooling, shaping are cut apart
With being cooled to 20 ℃ under 10 ℃ of temperature of the goose trunk after the baking, whole goose trunk is carried out shaping, the bone of goose outside is exposed in excision.
8, the packing of product
Product carries out vacuum packaging with the Aluminium Foil Package pack to whole goose.
Product sterilization, cooling
Product after packaging is put into high-pressure sterilizing pot at 118 ℃ of 25min that sterilize down.Product water after the sterilization is cooled to room temperature and is finished product, can carry out external packing again before dispatching from the factory.
10, the quality index of finished product
Product design is complete, is fan shape, and color is dark to combine redly, and quality is tight, the meat synosteosis together, the phenomenon of no meat osteodiastasis; Product has the fragrance of denseer roasted goose and the peculiar fragrance of strong spice, and saline taste is salty slightly; Product moisture content is 37.6%, and salt content is 5.6%.
Embodiment 4 product sensory quality evaluations
1, product special flavour texture score result
The instant roasted goose that embodiment among the present invention 1, embodiment 2, embodiment 3 are processed and adopt roasted goose that Chinese patent application number produces for the patented method of 201010144450.X in contrast, carried out the comparison of local flavor and quality, 48 valuation officers have been selected in experiment, passed through training before the evaluation, made the valuation officer fully understand index and the standard estimated.The index of estimating comprises: the whole aesthetic quality of the color and luster of product, institutional framework, mouthfeel, fragrance, roasted goose local flavor and roasted goose, the integer scale of 1-9 is adopted in scoring, wherein 1 represents weak strength (poor), 9 expression intensity maximums (best), and the more big expression quality of data is more good.That estimates the results are shown in Table 1:
Table 1 roasted goose sensory quality assessment result
From the result of table 1 as seen, the key indexs such as color and luster, structural state, mouthfeel and whole aesthetic quality of the instant roasted goose that the present invention produces are better than the product of control group, and the local flavor of fragrance and roasted goose and control sample difference are little.
2, acceptable evaluation result
The roasted goose (A) that the embodiment of the invention 2 is produced, Chinese patent application number disclose roasted goose (B) that the preparation method of roasted goose processes for the patent of invention of 20101014450.X and have sent out a kind of roasted goose goods (C) that show that supermarket ten thousand tame Li Dian buy from Changsha Da Run and carried out the investigation of consumer's acceptability.Selected 48 consumers and estimated, estimated and adopt 7 pleasant sensation scales to mark :+3 expressions enjoy a lot; + 2 expressions are delithted with :+1 expression is liked; 0 expression is general;-1 expression is disliked;-2 expressions are disliked very much;-3 expressions are disliked very much.
That estimates the results are shown in Table 2:
Table 2 acceptance evaluation result statistical form
The above results is carried out variance analysis, the instant roasted goose that the present invention produces is evaluated as to be liked and above consumer accounts for by investigation consumer's 64.6%, and the consumer who dislikes only accounts for 16.7%, this result is very nearly the same with existing roasting goose goods, and is better than the goose product that application number is the patent of invention production of 20101014450.X.Carry out variance analysis after The above results is scaled mark, the result shows that the acceptability of three kinds of products does not have significant difference (p＜0.05), shows that the instant roasted goose that the present invention produces can be accepted by consumers in general.
The measurement result of embodiment 5 shelf life of products
Test products: the embodiment of the invention 1, embodiment 2, embodiment 3 products and number be the goose product that 201210163531.3 disclosed methods are produced according to Chinese patent application.
Above-mentioned test products is carried out the storage period experiment: the finished product of producing was cultivated 10 days under 37 ℃ temperature, then product is carried out quality inspection, the result shows that the packing of product that the present invention produces is complete, the phenomenon of no aerogenesis, the bag that expands, the sample of contrast then occur the expanding phenomenon of bag.The result of microorganism detection (by GB4789.26 commercial sterilization detection method) shows that the embodiment of the invention 1, embodiment 2, embodiment 3 examination and test of products results are commercial sterilization, and control group then has microbial growth.The result shows that the instant roasted goose that the present invention produces can preserve at normal temperatures.
In order further to confirm the storing property under the product normal temperature of the present invention, to the product of the embodiment of the invention 1, embodiment 2, embodiment 3 at normal temperatures (25 ℃) carried out storage test.Preserve after 180 days measure the results are shown in Table 3.
Testing result under the instant roasted goose room temperature storage of table 3 condition
From above-mentioned experimental result as seen, after 180 days, the quality of product is normal, does not detect microorganism, peculiar smell do not occur at room temperature storage for product.The shelf-life that product is described can reach more than 180 days.
The optimization result of the test of embodiment 6 product sterilising conditions
In order to realize that instant roasted goose of the present invention can room temperature storage, keep institutional framework and the mouthfeel of goose simultaneously, except adopting preservation techniques such as vacuum curing, vacuum packaging, the sterilising conditions of product has been carried out optimizing test.Test has been studied different temperatures and sterilizing time respectively to roasted goose total number of bacteria and aesthetic quality's's (structural state) influence.
Test 1: be under the situation of 20min at sterilizing time, studied the bactericidal effect of different sterilising temps (112 ℃, 115 ℃, 118 ℃ and 121 ℃) and to the influence of roasted goose quality.The result shows, all can reach aseptic effect through the goose after 115 ℃ of-121 ℃ of processing, and the institutional framework of product is solid, and is intact, the phenomenon that no kindred separates.But along with the rising of sterilization temperature, the mouthfeel of product has the trend of deliquescing.
Test 2: be under 118 ℃ the condition, to have studied different sterilizing times (10min, 15min, 20min, 25min, 30min and 35min) to product total number of bacteria and aesthetic quality's influence at sterilization temperature.Result of the test shows, when sterilization temperature is 118 ℃, can both reach aseptic effect more than the sterilizing time 15min, but the institutional framework of product in time prolongation and become soft, when the time surpasses 30min, the meat deliquescing has appearred, and the phenomenon of slightly taking off bone appears.
Comprehensive above-mentioned result of the test considers that there is very strong reciprocation sterilization temperature and time, and the sterilization conditions that the present invention sets roasted goose is 115 ℃-121 ℃, time 15min-30min.
Though above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. the processing method of a room temperature storage type roasted goose, described processing method comprises the steps: 1) preparation of spice liquid; 2) the goose trunk is handled; 3) the goose trunk is pickled; 4) the goose trunk drains; 5) goose trunk baking; 6) baking; 7) product sterilization, cooling;
It is characterized in that the product after described step 7) will be packed is put into high-pressure sterilizing pot behind sterilization 15-30min under 115-121 ℃, with being water-cooled to room temperature.
2. method according to claim 1 is characterized in that, the preparation of described step 1) spice liquid is divided into two steps:
(1) raw material of spice liquid preparation:
The spice liquid of per 100 mass parts uses the raw material of following mass parts: anistree 0.5 part, 0.2 part of Chinese cassia tree, 0.1 part of cloves, 0.1 part of kaempferia galamga, 0.1 part of tsaoko, 0.2 part of spiceleaf, 0.3 part on cassia bark, 0.2 part of dried orange peel, 0.5 part of fresh ginger and frontal bone 3-5 part;
(2) raw material that step (1) is prepared is wrapped with hospital gauze, puts into the water that weighs up and boils to boiling, then temperature is controlled at 80-90 ℃ of following boiling 2-3 hour, and cooling is spice liquid.
3. method according to claim 1 is characterized in that, described step 3) goose trunk is pickled and comprised the steps:
(1) prescription of curing agent: every double centner goose trunk salt 2.5-4.0 kilogram, the described spice liquid of claim 2 8-12 kilogram, maltose 2-5 kilogram, liquor 0.5-2 kilogram more than 52 °, 0.01 kilogram of natrium nitrosum, 0.5 kilogram of lactic acid;
(2) weight of the goose trunk of pickling according to need, (1) described prescription weighing curing agent is dissolved in solids fraction in the liquid component set by step, is made into pickling liquid;
(3) the goose trunk of handling well is put into curing container, the amount of putting into of goose is no more than 60% of container volume at most;
(4) behind the airtight curing container, curing container is vacuumized processing, vacuum pressure is controlled at 60-90kPa;
(5) under 4-15 ℃ temperature, pickled 24-36 hour, during stirred one time the goose trunk every 4 hours.
4. method according to claim 1 is characterized in that, the time that the drains control that described step 4) goose trunk drains is in 2 hours.
5. method according to claim 1 is characterized in that, described step 5) at 50-60 ℃, under the condition of relative humidity 60-70%, is toasted the goose trunk 12-24 hour, makes goose trunk moisture be reduced to 40%.
6. method according to claim 1 is characterized in that, the goose trunk after described step 6) will be toasted was at temperature 150-200 ℃ of following baking 40-60 minute.
7. method according to claim 1 is characterized in that, the product after described step 7) will be packed is put into high-pressure sterilizing pot behind sterilization 25min under 118 ℃, with being water-cooled to room temperature.
8. method according to claim 1 is characterized in that, also comprises between described step 6) and the step 7): cooling, shaping, cut apart and the packing of product.
9. the application of each described method of claim 1-8 in processing room temperature storage type roasted goose.
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| CN104982961A (en) * | 2015-07-09 | 2015-10-21 | 藤桥食品有限公司 | Medicated chicken processing method |
| 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 |
| CN105341736A (en) * | 2015-11-15 | 2016-02-24 | 莫镇威 | Whole goose baking method and product thereof |
| CN107223901A (en) * | 2017-06-16 | 2017-10-03 | 合肥岭牧农产品有限公司 | A kind of processing method of barbecue |
| CN107232516A (en) * | 2017-07-28 | 2017-10-10 | 祁东县吉祥食品有限公司 | A kind of river taste roasted goose |
| CN107279809A (en) * | 2017-07-28 | 2017-10-24 | 祁东县吉祥食品有限公司 | A kind of Guangdong taste roasted goose |
| CN107373425A (en) * | 2017-07-28 | 2017-11-24 | 祁东县吉祥食品有限公司 | A kind of Hunan taste roasted goose |
| CN110710647A (en) * | 2019-11-21 | 2020-01-21 | 怀化市明友食品有限责任公司 | Marinating method of seasoned duck meat product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104982961A (en) * | 2015-07-09 | 2015-10-21 | 藤桥食品有限公司 | Medicated chicken processing method |
| 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 |
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| CN107223901A (en) * | 2017-06-16 | 2017-10-03 | 合肥岭牧农产品有限公司 | A kind of processing method of barbecue |
| CN107232516A (en) * | 2017-07-28 | 2017-10-10 | 祁东县吉祥食品有限公司 | A kind of river taste roasted goose |
| CN107279809A (en) * | 2017-07-28 | 2017-10-24 | 祁东县吉祥食品有限公司 | A kind of Guangdong taste roasted goose |
| CN107373425A (en) * | 2017-07-28 | 2017-11-24 | 祁东县吉祥食品有限公司 | A kind of Hunan taste roasted goose |
| CN110710647A (en) * | 2019-11-21 | 2020-01-21 | 怀化市明友食品有限责任公司 | Marinating method of seasoned duck meat product |
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