CN103535751B - Method for processing meat of force-fed goose - Google Patents
Method for processing meat of force-fed goose Download PDFInfo
- Publication number
- CN103535751B CN103535751B CN201310373758.5A CN201310373758A CN103535751B CN 103535751 B CN103535751 B CN 103535751B CN 201310373758 A CN201310373758 A CN 201310373758A CN 103535751 B CN103535751 B CN 103535751B
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- goose
- forced
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for processing meat of force-fed goose, relates to the field of goose meat processing, and solves the technical problems of poor mouth feel and low value due to high fat of the meat of the force-fed goose in the prior art. The method provided by the invention comprises the steps of degreasing through a soak degreasing solution and the baking of an oven, salting, drying in air and processing in batches to obtain air-dried goose meat; the processed goose meat is low in fat, crispy, tender and delicious, and can be processed in batches; the market value of the force-fed goose is improved by packaging and retailing the air-dried goose meat.
Description
[technical field]
The present invention relates to a kind of processing method of goose.
[background technology]
Foie gras is the liver of Anatidae animal goose.The nutrition abundant because of it and special efficacy, make foie gras become to enrich blood the ultimate food of health.In order to feed the liver of large goose, carry out " spoon-feed " to goose and feed, forced-feeding goose inserts a large amount of high-energy feeds at short notice, and transform fast deposition in body through biology, body weight is increased sharply, and therefore the fat deposit of forced-feeding goose goose is very thick, and mouthfeel is poor.Existing forced-feeding goose goose is all carry out cheap selling as the byproduct producing geese fatty liver.
[summary of the invention]
The technical problem that the present invention solves is to provide a kind of processing method of forced-feeding goose goose, carries out ungrease treatment to forced-feeding goose goose, the goose and mass processing is become a common practice.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A processing method for forced-feeding goose goose, comprises the following steps:
A. sodium bicarbonate, sodium chloride and water are deployed into degreasant solution according to a certain percentage;
B. pickling liquid is made with natrium nitrosum, salt, white granulated sugar and water;
C. forced-feeding goose goose is immersed in degreasant solution;
D. by the forced-feeding goose goose drop of dipped degreasant solution to the greatest extent, be then immersed in pickling liquid;
E. the forced-feeding goose goose pickled in pickling liquid is put into baking box to toast;
F. the forced-feeding goose goose after baking is pruned, remove epidermis grease, and put into wind room and carry out air-dry;
G. the forced-feeding goose goose after air-dry to be weighed pack, and carry out sterilization after pack of weighing.
Further, in a step, by the sodium chloride preparation degreasant solution of the sodium bicarbonate and 0.8 gram ~ 1.3 grams that add 0.8 gram ~ 1.3 grams in every 100 grams of water.
Further, in step c, forced-feeding goose goose drops in degreasant solution by weight 1:2, and the temperature of degreasant solution remains on 40 DEG C ~ 50 DEG C, soaks after 45 minutes ~ 50 minutes and takes out cleaning.
Further, in b step, by the natrium nitrosum preparation pickling liquid adding the salt of 6 grams ~ 8 grams, the white granulated sugar of 3 grams ~ 5 grams and 0.01 gram ~ 0.015 gram in every 100 grams of water.
Further, in Step d, it is in the pickling liquid of 5 DEG C ~ 10 DEG C that forced-feeding goose goose is immersed in temperature, and salting period is 18 hours ~ 24 hours.
Further, in step e, forced-feeding goose goose is placed on the oven for baking 45 minutes ~ 55 minutes of 85 DEG C ~ 100 DEG C, and stirs forced-feeding goose goose every 15 minutes ~ 20 minutes.
Further, in f step, the wind speed in wind room keeps 8.0m/s ~ 10.7m/s, and the temperature in wind room is 50 DEG C ~ 60 DEG C, takes out after air-dry 15 hours ~ 24 hours.
Further, in g step, after pack of weighing, put into the water sterilization processing 80 minutes ~ 90 minutes of 85 DEG C ~ 95 DEG C.
Beneficial effect of the present invention:
Processing method of the present invention, forced-feeding goose goose carries out ungrease treatment by soak degreasing solution and baking, and have passed through and pickle goose of becoming a common practice with the processing of air-dry mass, the goose fat after processing is low and crisp tender good to eat, and batch package retail adds the market value of forced-feeding goose.
These features of the present invention and advantage will be detailed in detailed description of the invention below exposure.
[detailed description of the invention]
Below in conjunction with matrix embodiment, technical scheme of the present invention is described in detail, but following embodiment is only the preferred embodiments of the present invention, and not all.Based on the embodiment in embodiment, those skilled in the art under the prerequisite not making creative work obtain other embodiment, all belong to protection scope of the present invention.
The processing method of the forced-feeding goose goose that the present invention obtains according to many experiments, comprises the following steps:
First stage, first get out degreasant solution and curing solution, first sodium bicarbonate, sodium chloride and water are deployed into degreasant solution according to a certain percentage; Because after sodium bicarbonate is water-soluble, solution alkaline, and alkalescence can make grease hydrolysis generate water-soluble glycerine and have the carboxylic acid of hydrophilic group, thus the fat for degrading in forced-feeding goose; Sodium chloride can remove some peculiar smell of raw material.Preferably, degreasant solution is by the sodium chloride preparation of the sodium bicarbonate and 0.8 gram ~ 1.3 grams that add 0.8 gram ~ 1.3 grams in every 100 grams of water, and under this formula, degreasant solution utilization rate and degrease effect reach best.
Pickling liquid is made for pickling forced-feeding goose with natrium nitrosum, salt, white granulated sugar and water; During preparation, by the proportioning modulation of natrium nitrosum adding the salt of 6 grams ~ 8 grams, the white granulated sugar of 3 grams ~ 5 grams and 0.01 gram ~ 0.015 gram in every 100 grams of water.Through experiment sample investigation, the goose that this formula pickles out, the degree of saltiness is suitable for.
Second stage, is immersed in the degreasant solution prepared by forced-feeding goose goose; During concrete enforcement, forced-feeding goose goose is put in degreasant solution by weight 1:2, and in skimming processes, the temperature of degreasant solution is remained on 40 DEG C ~ 50 DEG C, control temperature is beneficial to goose glycolysis at 40 DEG C ~ 50 DEG C and disengages grease; In immersion after 50 minutes in experiment, small amount grease continues degraded, and therefore soak the forced-feeding goose goose that just can to take out after 45 minutes ~ 50 minutes in degreasant solution, after cleaning, drop to the greatest extent.After adopting this degreasing process, the grease that overflows in bake process will have more 1 ~ 3 times than during not this step, and in the wind goose of making after degreasing, fat obviously reduces.
Phase III, the forced-feeding goose goose of dipped degreasant solution is immersed in pickling liquid and makes goose can be fully tasty; It is in the pickling liquid of 5 DEG C ~ 10 DEG C that forced-feeding goose goose is immersed in temperature, and warm pickling liquid makes the internal layer of goose, and also mouthfeel is abundant, controls low temperature and prevents the rotten of goose; Immersion time is within 18 hours ~ 24 hours, make goose can be fully tasty, and salty comfortable in.
Fourth stage, the forced-feeding goose goose pickled the phase III is put into baking box and is carried out toasting again removing grease; Grease is separated out by baking by the oven for baking 45 minutes ~ 55 minutes that forced-feeding goose goose is placed on 85 DEG C ~ 100 DEG C; And stirred forced-feeding goose goose every 15 minutes ~ 20 minutes, prevent high temperature forced-feeding goose profile, prevent goose from becoming roasted goose.
Five-stage, prunes the forced-feeding goose goose after baking, removes the grease that epidermis is separated out, and puts into wind room and carry out air-dryly making wind goose; The wind speed that air drying process controls wind room keeps 8.0m/s ~ 10.7m/s, and the temperature in wind room is 50 DEG C ~ 60 DEG C, takes out, make color, smell and taste all good after air-dry 15 hours ~ 24 hours, fresh crisp fine and smooth goose.
Finally, pack that the forced-feeding goose goose after air-dry is weighed, and the water sterilization processing 80 minutes ~ 90 minutes putting into 85 DEG C ~ 95 DEG C after pack of weighing.Bagging process is preferred, is vacuum-packed in packaging bag by forced-feeding goose goose, the packaging bag of parcel goose is loaded in gift box after sterilization again.
The grease of part in forced-feeding goose is removed by degreasant solution and baking, and make goose can be fully tasty through pickling, make the goose of delicious flavour, tasty mouthfeel after air-dry, the wind goose of making is nutritious, low fat, color, smell and taste are all good and fresh crisp exquisiteness is tempting; Be applied to industrial mass processing.
By above-described embodiment, object of the present invention is reached by fully effective.The personage being familiar with this technology should be understood that and the present invention includes but the content described in not limitting detailed description of the invention above.Anyly do not depart from amendment of the present invention and all will comprise within the scope of the appended claims.
Claims (4)
1. a processing method for forced-feeding goose goose, is characterized in that comprising the following steps:
A. sodium bicarbonate, sodium chloride and water are deployed into degreasant solution according to a certain percentage, by the sodium chloride preparation degreasant solution of the sodium bicarbonate and 0.8 gram ~ 1.3 grams that add 0.8 gram ~ 1.3 grams in every 100 grams of water;
B. pickling liquid is made with natrium nitrosum, salt, white granulated sugar and water, by the natrium nitrosum preparation pickling liquid adding the salt of 6 grams ~ 8 grams, the white granulated sugar of 3 grams ~ 5 grams and 0.01 gram ~ 0.015 gram in every 100 grams of water;
C. be immersed in degreasant solution by forced-feeding goose goose, forced-feeding goose goose drops in degreasant solution by weight 1:2, and the temperature of degreasant solution remains on 40 DEG C ~ 50 DEG C, soaks after 45 minutes ~ 50 minutes and takes out cleaning;
D. by the forced-feeding goose goose drop of dipped degreasant solution to the greatest extent, be then immersed in pickling liquid, it is in the pickling liquid of 5 DEG C ~ 10 DEG C that forced-feeding goose goose is immersed in temperature, and salting period is 18 hours ~ 24 hours;
E. the forced-feeding goose goose pickled in pickling liquid is put into baking box to toast;
F. the forced-feeding goose goose after baking is pruned, remove epidermis grease, and put into wind room and carry out air-dry;
G. the forced-feeding goose goose after air-dry to be weighed pack, and carry out sterilization after pack of weighing.
2. the processing method of a kind of forced-feeding goose goose according to claim 1, is characterized in that: in step e, and forced-feeding goose goose is placed on the oven for baking 45 minutes ~ 55 minutes of 85 DEG C ~ 100 DEG C, and stirs forced-feeding goose goose every 15 minutes ~ 20 minutes.
3. the processing method of a kind of forced-feeding goose goose according to claim 1, is characterized in that: in f step, and the wind speed in wind room keeps 8.0m/s ~ 10.7m/s, and the temperature in wind room is 50 DEG C ~ 60 DEG C, takes out after air-dry 15 hours ~ 24 hours.
4. the processing method of a kind of forced-feeding goose goose according to claim 1, is characterized in that: in g step, puts into the water sterilization processing 80 minutes ~ 90 minutes of 85 DEG C ~ 95 DEG C after pack of weighing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310373758.5A CN103535751B (en) | 2013-08-23 | 2013-08-23 | Method for processing meat of force-fed goose |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310373758.5A CN103535751B (en) | 2013-08-23 | 2013-08-23 | Method for processing meat of force-fed goose |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103535751A CN103535751A (en) | 2014-01-29 |
| CN103535751B true CN103535751B (en) | 2015-04-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310373758.5A Expired - Fee Related CN103535751B (en) | 2013-08-23 | 2013-08-23 | Method for processing meat of force-fed goose |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623108A (en) * | 2009-05-11 | 2010-01-13 | 张丽萍 | Processing method of fermented air-dried 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 |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
| CN102726746A (en) * | 2011-04-11 | 2012-10-17 | 陈醒能 | Processing method of lychee firewood roasted goose |
-
2013
- 2013-08-23 CN CN201310373758.5A patent/CN103535751B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623108A (en) * | 2009-05-11 | 2010-01-13 | 张丽萍 | Processing method of fermented air-dried goose |
| CN102726746A (en) * | 2011-04-11 | 2012-10-17 | 陈醒能 | Processing method of lychee firewood roasted 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 |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
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| CN103535751A (en) | 2014-01-29 |
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