CN103462060A - Rice flour-steamed goose product and production and processing craft thereof - Google Patents
Rice flour-steamed goose product and production and processing craft thereof Download PDFInfo
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- CN103462060A CN103462060A CN2013103573956A CN201310357395A CN103462060A CN 103462060 A CN103462060 A CN 103462060A CN 2013103573956 A CN2013103573956 A CN 2013103573956A CN 201310357395 A CN201310357395 A CN 201310357395A CN 103462060 A CN103462060 A CN 103462060A
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Abstract
The invention discloses a rice flour-steamed goose product and a production and processing craft thereof, and relates to the goose food processing technology field. The formula includes 100 kg of goose meat, 0.2 kg of five-spice powder, 10 kg of rice flour, 3 kg of spiced soybean, 1 kg of brown sugar, 0.1 kg of monosodium glutamate, 0.2 kg of soy source and 1.5 kg of edible salt. The production and processing craft includes the steps: selecting Wanxi big white geese as a main raw material, slaughtering and cleaning the geese, rinsing with water for 40 minutes, and then draining; after draining, cutting into goose blocks with the size of 6 cm long and 4 cm wide, selecting the cut goose meat and the auxiliary materials, and then putting into a roll kneading machine for roll kneading for 30 minutes to 40 minutes; after roll kneading, stewing; and after stewing for one hour, cooling the rice flour-steamed meat to the room temperature, and then packaging. The rice flour-steamed goose product is a bran-new rice flour-steamed goose product; compared with other goose products, the rice flour-steamed goose product is safe and hygienic, is convenient for consumers to fast eat, ensures the goose meat to have original strong and chewy properties, and allows nutrients to be more easy to absorb after roll kneading with the roll kneading machine; and the product can be eaten through adding seasonings and boiling after thawing, and thereby being greatly convenient for the consumers.
Description
Technical field:
The present invention relates to goose based food processing technique field, be specifically related to a kind of powder and steam goose product and production and processing technology thereof.
Background technology:
Goose is a kind of of Aves Anseriformes Anatidae animal.Goose is herbivore, and goose is the nutritious and healthy food of desirable high protein, low fat, low cholesterol.Goose contains protein, calcium, and phosphorus, also contain ten various trace elements such as potassium, sodium.Goose is precious from head to foot.Goose wing, goose web, goose tongue, goose intestines, goose gizzard are the delicious foods on dining table; Goose oil, goose courage, goose blood are the main raw materials of food industry, medical industry; Foie gras is nutritious, fresh and tender delicious, can promote appetite, is the large delicious and nourishing food in the world three, is called as " the soft gold of human body ".
Eating method for goose has much at present, steam, boil, decoct, explode etc., but a lot of eating methods have all changed the original nutrition He Jing of goose road indirectly or directly, especially when doing powder steaming goose, because the taste of ground rice is overweight, affected the taste of goose, and much done that method that powder steams goose all is not easy to make goose to become soft, to chew strength also bad, it is not long to be not easy to chew the rotten holding time yet, edible with regard to very inconvenient people like this and preserve powder and steam goose.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of safety, health, convenience, is convenient to consumer quick edible powder steaming goose product and production and processing technology thereof.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of powder steams its formula of goose product and comprises 100kg goose, 0.2kg five-spice powder, 10kg ground rice, the spiced soya bean of 3kg, 1kg brown sugar, 0.1kg monosodium glutamate, 0.2kg soy sauce and 1.5kg salt, is stirred then tumbling 30 minutes together.
Powder steams the processing technology of goose product, comprises the following steps:
1) choose when selecting materials and adopt grain to feed, without the large white goose of Wan Xi of forage feed as main material
2) cleaned butchering complete large white goose, gilled in the time of cleaning with clear water rinsing 40 minutes, then be placed on hanger bracket and hang up and drain;
3) moisture on goose is transported to after draining and cuts workshop it is cut, and at first gooseneck boom and goose neck is cut, and the goose body is divided into two from centre, and then goose is cut into to long 6cm, the goose piece of wide 4cm size;
4) choose the goose 100kg after cutting, then add the 0.2kg five-spice powder, 10kg ground rice, the spiced soya bean of 3kg, 1kg brown sugar, 0.1kg monosodium glutamate, 0.2kg soy sauce, 1.5kg salt is put in tumbler and is mixed tumbling, and the tumbling time is controlled between 30 minutes to 40 minutes;
5) tumbling completes the boiling of laggard luggage dish, in the anti-stainless steel disc of packing into to goose piece marshalling that auxiliary material is mixed, puts into food steamer and carries out boiling, the boiling time of one hour;
6) pork steamed with ground rice flour after coming out of steamer is cooled to room temperature, packs in bowl and seals on sealing machine by every bowl of 800 grams, then packed by six bowls, every case;
The present invention is that a kind of brand-new powder steams the goose product, compare safety, health with other goose product, to be convenient to the consumer edible fast, employing is cut into slices after boiling and has been guaranteed the original strength of goose road and chewed strength, taste simultaneously that also retained the original essence of product, through after the tumbling of tumbler, nutrition more easily is absorbed, and product to add condiments to boil after thawing be that edible has facilitated the consumer greatly.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, further set forth the present invention.
Specific embodiment: choose when selecting materials and adopt grain to feed, without the large white goose of Wan Xi of forage feed as main material, after choosing, large white goose is butchered and cleaned, when cleaning, gill with clear water rinsing 40 minutes, then be placed on hanger bracket and hang up and drain, be transported to after moisture on goose drains and cut workshop it is cut, at first gooseneck boom and goose neck are cut, the goose body is divided into two from centre, and then goose is cut into to long 6cm, the goose piece of wide 4cm size, choose the goose 100kg after cutting, then add the 0.2kg five-spice powder, 10kg ground rice, the spiced soya bean of 3kg, 1kg brown sugar, 0.1kg monosodium glutamate, 0.2kg soy sauce, 1.5kg putting in tumbler, salt mixed tumbling, the tumbling time is controlled between 30 minutes to 40 minutes, tumbling completes the boiling of laggard luggage dish, pack in anti-stainless steel disc in the goose piece marshalling ground that auxiliary material is mixed, put into food steamer and carry out boiling, the boiling time of one hour, pork steamed with ground rice flour after coming out of steamer is cooled to room temperature, pack in bowl and seal on sealing machine by every bowl of 800 grams, by six bowls, every case, packed again.
Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a powder steaming goose product is characterized in that: its formula comprises 100kg goose, 0.2kg five-spice powder, 10kg ground rice, the spiced soya bean of 3kg, 1kg brown sugar, 0.1kg monosodium glutamate, 0.2kg soy sauce and 1.5kg salt, is stirred then tumbling 30 minutes together.
2. powder steams the processing technology of goose product, it is characterized in that: comprise the following steps:
1) choose when selecting materials and adopt grain to feed, without the large white goose of Wan Xi of forage feed as main material
2) cleaned butchering complete large white goose, gilled in the time of cleaning with clear water rinsing 40 minutes, then be placed on hanger bracket and hang up and drain;
3) moisture on goose is transported to after draining and cuts workshop it is cut, and at first gooseneck boom and goose neck is cut, and the goose body is divided into two from centre, and then goose is cut into to long 6cm, the goose piece of wide 4cm size;
4) choose the goose 100kg after cutting, then add the 0.2kg five-spice powder, 10kg ground rice, the spiced soya bean of 3kg, 1kg brown sugar, 0.1kg monosodium glutamate, 0.2kg soy sauce, 1.5kg salt is put in tumbler and is mixed tumbling, and the tumbling time is controlled between 30 minutes to 40 minutes;
5) tumbling completes the boiling of laggard luggage dish, in the anti-stainless steel disc of packing into to goose piece marshalling that auxiliary material is mixed, puts into food steamer and carries out boiling, the boiling time of one hour;
6) pork steamed with ground rice flour after coming out of steamer is cooled to room temperature, packs in bowl and seals on sealing machine by every bowl of 800 grams, then packed by six bowls, every case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013103573956A CN103462060A (en) | 2013-08-16 | 2013-08-16 | Rice flour-steamed goose product and production and processing craft thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103573956A CN103462060A (en) | 2013-08-16 | 2013-08-16 | Rice flour-steamed goose product and production and processing craft thereof |
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| CN103462060A true CN103462060A (en) | 2013-12-25 |
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| CN2013103573956A Pending CN103462060A (en) | 2013-08-16 | 2013-08-16 | Rice flour-steamed goose product and production and processing craft thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323295A (en) * | 2014-10-29 | 2015-02-04 | 周仁祥 | Hawthorn and barley steamed meat and preparation method thereof |
| CN104351817A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Red wine flavor steamed meat and preparation method thereof |
| CN104351816A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Steamed meat with sleep aiding efficacy and preparation method thereof |
| CN104397726A (en) * | 2014-10-29 | 2015-03-11 | 周仁祥 | A steamed pork with sesame and a preparation method thereof |
| CN105166971A (en) * | 2015-08-27 | 2015-12-23 | 谭祥应 | Processing method of manually hammered goose meat |
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| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
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| CN101243885A (en) * | 2008-03-25 | 2008-08-20 | 吴松青 | Method for preparing low-salt non-saltpetre dry cured goose |
| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
| CN102524821A (en) * | 2012-02-01 | 2012-07-04 | 扬州天歌鹅业发展有限公司 | Pu'er tea gosling-making process |
| CN103099236A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor goose and mushroom-flavor goose |
| CN103110132A (en) * | 2013-03-05 | 2013-05-22 | 藤桥禽业股份有限公司 | Method for producing fumigated poultry meat food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323295A (en) * | 2014-10-29 | 2015-02-04 | 周仁祥 | Hawthorn and barley steamed meat and preparation method thereof |
| CN104351817A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Red wine flavor steamed meat and preparation method thereof |
| CN104351816A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Steamed meat with sleep aiding efficacy and preparation method thereof |
| CN104397726A (en) * | 2014-10-29 | 2015-03-11 | 周仁祥 | A steamed pork with sesame and a preparation method thereof |
| CN105166971A (en) * | 2015-08-27 | 2015-12-23 | 谭祥应 | Processing method of manually hammered goose meat |
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Application publication date: 20131225 |