CN103766941A - All-natural goose product tenderizer and preparation method thereof - Google Patents
All-natural goose product tenderizer and preparation method thereof Download PDFInfo
- Publication number
- CN103766941A CN103766941A CN201410064628.8A CN201410064628A CN103766941A CN 103766941 A CN103766941 A CN 103766941A CN 201410064628 A CN201410064628 A CN 201410064628A CN 103766941 A CN103766941 A CN 103766941A
- Authority
- CN
- China
- Prior art keywords
- juice
- preparation
- goose
- chinese flowering
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of an all-natural goose product tenderizer. The preparation method is characterized by comprising the following steps of pulping fresh papayas, filtering papaya juice, and adding water into papaya juice filtrate to prepare 20 to 40 volume percent papaya juice; adding 20 to 30 volume percent pulped and filtered pineapple juice into the papaya juice; adding 20 to 30 volume percent pulped and filtered ginger juice after the papaya juice is uniformly mixed with the pineapple juice; adding 20 to 30 volume percent squeezed kiwi fruit juice after the papaya juice, the pineapple juice and the ginger juice are uniformly mixed; and uniformly mixing, weighing and vacuum-packaging prepared tenderizer mixed liquor to obtain the finished product, wherein a goose product contains 1 to 8 percent of the tenderizer finished product. When the goose product tenderizer prepared by the method is used for tenderizing the goose product, goose is high in water-retaining property and water-holding capacity, free of additives, all-natural, tender and juicy, can be safely eaten, and tastes tender and smooth.
Description
Technical field
The invention belongs to food technology field, particularly a kind of All Pure Nature goose product rejuvenator and preparation method thereof.
Background technology
The output of China goose accounts for 80% of the world, but because goose muscle fibre is thicker, tender degree is poor, makes its utilization be subject to certain limitation, makes the consumption figure of China's goose only account for 4% of meat market comsupton share.Tender degree is the primary physical index of meat mouthfeel.Goose is that in various poultry, tender degree is minimum.Goose muscle fibre is thicker, and meat is slightly old.Therefore the research of goose tendering technology plays an important role to improving goose food quality.
In order to improve the tender degree of goose, Chinese scholars has been carried out broad research, and has proposed many tendering methods.The tendering method of existing meat products mainly contains mechanical tenderization method, electrostimulation, calcium ion injection, enzyme tenderizing method etc., wherein enzyme tenderizing method, enzyme preparation tenderizing effect is good, and meat products after tenderization is safe and reliable, comparatively extensive in actual applications, as adopted the meats such as papain, ficin, calpain, Ginger Protease, bromelain to carry out tenderization.
But because enzyme preparation cost is higher, therefore utilize the fruit juice enzyme preparation in fruit juice, both easy to use, safe and reliable, tenderizing effect is good, and lower than enzyme preparation cost again, cost performance is high.
Summary of the invention
The present invention seeks to provide a kind of All Pure Nature goose product rejuvenator and preparation method thereof, both edible safeties, health is reliable, makes full use of again related resource, with low cost, has again effect of good tenderization.
Main rejuvenator of the present invention is made up of Chinese flowering quince juice, pineapple juice, ginger juice and Kiwi berry press juice, gets 1%-8% and obtain rejuvenator when tenderization goose, just has significant tenderizing effect.
In Chinese flowering quince juice, containing papain, can be aliphatic acid by lipolysis, papain degradable muscle fibril and collagen, thereby the tender degree of raising goose.In pawpaw, also contain a kind of ferment, energy digesting protein, is conducive to human body food is digested and absorbed, and therefore has the function of reinforcing spleen to promote digestion.
In pineapple juice, contain bromelain, degradable muscle fibril and collagen, thereby the tender degree of raising meat.Also a large amount of fructose and glucose, and delicious flavour, fragrant and sweet succulence, is subject to liking of a lot of people deeply, and in pineapple, almost contains various vitamin and mineral salt that needed by human body is wanted.
In ginger juice, contain Ginger Protease, degradable muscle fibril and collagen, thereby the tender degree of raising meat.Ginger juice antipyretic, antibacterial, anti-inflammatory in addition, there are calmness, antiemetic, antiallergy, antiplatelet aggregative activity.Ginger juice has inhibitory action to multiple pathomycete; Multiple pathogen is had to powerful bactericidal action.
Kiwi-fruit juice has the synthetic effect of blocking-up carcinogenicity nitroso compound, has preventing cancer function; Actinidin is the hydrolase of a kind of similar papain out of purifying from kiwifruit fruit, can tenderization meat, prevent that jelly from solidifying, and pharmacology proves to have anti-swollen inflammation-diminishing function; Vitamin C content is also higher, also contains a large amount of anti-ageing material superoxide dismutases (SOD) in Kiwi berry, can strengthen immune function of human body.
Technical scheme of the present invention realizes with following steps:
1. a preparation method for All Pure Nature goose product rejuvenator, is characterized in that, after fresh pawpaw making beating, filters, and adds water to be made into the Chinese flowering quince juice that concentration is 20%-40% (v/v) in Chinese flowering quince juice filtrate; Add the pineapple juice of 20%-30% (v/v); Adding concentration is the ginger juice of 20%-30% (v/v); Adding concentration is the Kiwi berry press juice of 20%-30% (v/v), by mixed raw material taking-up, weighing, packing, is finished product.
2. preparation method as claimed in claim 1, is characterized in that, after fresh pawpaw making beating, filters, and adds water to be made into the Chinese flowering quince juice that concentration is 20%-40% (v/v) in Chinese flowering quince juice filtrate;
3. preparation method as claimed in claim 1, is characterized in that, the pineapple juice that adds the making beating of 20%-30% (v/v) to filter afterwards in Chinese flowering quince juice.
4. preparation method as claimed in claim 1, is characterized in that, the ginger juice that adds the making beating of 20%-30% (v/v) to filter afterwards after Chinese flowering quince juice and pineapple juice mix.
5. preparation method as claimed in claim 1, is characterized in that, adds the carambola juice after the squeezing of 20%-30% (v/v) after Chinese flowering quince juice, pineapple juice and ginger juice mix again.
6. preparation method as claimed in claim 1, is characterized in that, by the rejuvenator mixed liquor preparing mix rear weighing, vacuum packaging is finished product.
7. the preparation method of goose product rejuvenator according to claim 1, wherein said rejuvenator addition is the 1%-8% of goose product weight.
The preparation method of a kind of All Pure Nature goose product of the present invention rejuvenator, under the above-mentioned goose rejuvenator formula of producing, result of use is remarkable, can make goose water-retaining property high, it is easy to use,, and without any additive, all-natural product, edible safety, the tender succulence of goose product processing, mouthfeel is soft.
The specific embodiment
Embodiment 1
After the fresh pawpaw making beating of composition of raw materials, filter, in Chinese flowering quince juice filtrate, add water to be made into the Chinese flowering quince juice that concentration is 40% (v/v); Add the pineapple juice of 20% (v/v); Adding concentration is the ginger juice of 20% (v/v); Adding concentration is the Kiwi berry press juice of 20% (v/v), by mixed raw material taking-up, weighing, packing, is finished product.
(1) after fresh pawpaw making beating, filter, in Chinese flowering quince juice filtrate, add water to be made into the Chinese flowering quince juice that concentration is 40% (v/v);
(2) pineapple juice that adds the making beating of 20% (v/v) to filter afterwards in Chinese flowering quince juice.
(3) ginger juice that adds the making beating of 20% (v/v) to filter afterwards after Chinese flowering quince juice and pineapple juice mix.
(4) after mixing, Chinese flowering quince juice, pineapple juice and ginger juice add again the carambola juice after the squeezing of 20% (v/v).
(5) the rejuvenator mixed liquor preparing is mixed to rear weighing, vacuum packaging is finished product.
Goose rejuvenator use amount in the time of tenderization goose product is 2% just can reach good tenderizing effect.
Embodiment 2
After the fresh pawpaw making beating of composition of raw materials, filter, in Chinese flowering quince juice filtrate, add water to be made into the Chinese flowering quince juice that concentration is 25% (v/v); Add the pineapple juice of 25% (v/v); Adding concentration is the ginger juice of 25% (v/v); Adding concentration is the Kiwi berry press juice of 25% (v/v), by mixed raw material taking-up, weighing, packing, is finished product.
(1) after fresh pawpaw making beating, filter, in Chinese flowering quince juice filtrate, add water to be made into the Chinese flowering quince juice that concentration is 25% (v/v);
(2) pineapple juice that adds the making beating of 25% (v/v) to filter afterwards in Chinese flowering quince juice.
(3) ginger juice that adds the making beating of 25% (v/v) to filter afterwards after Chinese flowering quince juice and pineapple juice mix.
(4) after mixing, Chinese flowering quince juice, pineapple juice and ginger juice add again the carambola juice after the squeezing of 25% (v/v).
(5) the rejuvenator mixed liquor preparing is mixed to rear weighing, vacuum packaging is finished product.
Goose rejuvenator use amount in the time of tenderization goose product is 4% just can reach good tenderizing effect.
What more than enumerate is only specific embodiments of the invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion, all distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (7)
1. a preparation method for All Pure Nature goose product rejuvenator, is characterized in that, after fresh pawpaw making beating, filters, and adds water to be made into the Chinese flowering quince juice that concentration is 20%-40% (v/v) in Chinese flowering quince juice filtrate; Add the pineapple juice of 20%-30% (v/v); Adding concentration is the ginger juice of 20%-30% (v/v); Adding concentration is the Kiwi berry press juice of 20%-30% (v/v), and mixed raw material taking-up, weighing, vacuum packaging are to finished product.
2. preparation method as claimed in claim 1, is characterized in that, after fresh pawpaw making beating, filters, and adds water to be made into the Chinese flowering quince juice that concentration is 20%-40% (v/v) in Chinese flowering quince juice filtrate;
3. preparation method as claimed in claim 1, is characterized in that, the pineapple juice that adds the making beating of 20%-30% (v/v) to filter afterwards in Chinese flowering quince juice.
4. preparation method as claimed in claim 1, is characterized in that, the ginger juice that adds the making beating of 20%-30% (v/v) to filter afterwards after Chinese flowering quince juice and pineapple juice mix.
5. preparation method as claimed in claim 1, is characterized in that, adds the carambola juice after the squeezing of 20%-30% (v/v) after Chinese flowering quince juice, pineapple juice and ginger juice mix again.
6. preparation method as claimed in claim 1, is characterized in that, by the rejuvenator mixed liquor preparing mix rear weighing, vacuum packaging is finished product.
7. the preparation method of goose product rejuvenator according to claim 1, wherein said rejuvenator addition is the 1%-8% of goose product weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410064628.8A CN103766941A (en) | 2014-02-26 | 2014-02-26 | All-natural goose product tenderizer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410064628.8A CN103766941A (en) | 2014-02-26 | 2014-02-26 | All-natural goose product tenderizer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766941A true CN103766941A (en) | 2014-05-07 |
Family
ID=50560064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410064628.8A Pending CN103766941A (en) | 2014-02-26 | 2014-02-26 | All-natural goose product tenderizer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766941A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146277A (en) * | 2014-08-27 | 2014-11-19 | 安徽刘郎食品有限公司 | Meat tendering agent |
| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
| CN104187810A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Processing method of goose meat |
| CN106819939A (en) * | 2017-03-31 | 2017-06-13 | 河南牧业经济学院 | A kind of tendering method for pickling meat products |
| CN107048320A (en) * | 2017-03-24 | 2017-08-18 | 河南科技大学 | A kind of rabbit meat processing local flavor rejuvenator and rabbit meat processing method |
| CN107156767A (en) * | 2017-06-19 | 2017-09-15 | 广东工业大学 | A kind of rejuvenator, the agent of meat stew in soy sauce and marinating method |
| CN108157827A (en) * | 2018-03-21 | 2018-06-15 | 罗树滨 | Plant pickling liquid and its preparation method and application |
| CN108991412A (en) * | 2018-08-07 | 2018-12-14 | 何俊南 | A kind of formula and method for salting for pickling tenderization beef using fruit enzyme |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040045A (en) * | 2004-08-23 | 2007-09-19 | 微－柔工业公司 | Composition and method for tenderizing meat |
| KR20120122747A (en) * | 2011-04-29 | 2012-11-07 | 대상 주식회사 | The preparation method of low salt meat products using tenderizing Activity of fruit and baked salt |
| CN103393133A (en) * | 2013-08-19 | 2013-11-20 | 四川大学 | Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same |
-
2014
- 2014-02-26 CN CN201410064628.8A patent/CN103766941A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040045A (en) * | 2004-08-23 | 2007-09-19 | 微－柔工业公司 | Composition and method for tenderizing meat |
| KR20120122747A (en) * | 2011-04-29 | 2012-11-07 | 대상 주식회사 | The preparation method of low salt meat products using tenderizing Activity of fruit and baked salt |
| CN103393133A (en) * | 2013-08-19 | 2013-11-20 | 四川大学 | Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same |
Non-Patent Citations (3)
| Title |
|---|
| 无: "KR20100091132 A 20100818 DW201081", 《德文特数据库》, 16 December 2010 (2010-12-16) * |
| 李园园: "实验：教你用水果做天然嫩肉粉", 《HTTP://HEALTH.MSN.COM.CN/INFO/20130903/16051607101.SHTML》, 3 September 2013 (2013-09-03), pages 1 - 7 * |
| 杨勇，等: "姜汁在鹅肉嫩化中的初步研究", 《食品科技》, vol. 37, no. 5, 31 December 2012 (2012-12-31), pages 117 - 119 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146277A (en) * | 2014-08-27 | 2014-11-19 | 安徽刘郎食品有限公司 | Meat tendering agent |
| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
| CN104187810A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Processing method of goose meat |
| CN104146277B (en) * | 2014-08-27 | 2016-03-02 | 安徽刘郎食品有限公司 | A kind of meat Tender agent |
| CN107048320A (en) * | 2017-03-24 | 2017-08-18 | 河南科技大学 | A kind of rabbit meat processing local flavor rejuvenator and rabbit meat processing method |
| CN106819939A (en) * | 2017-03-31 | 2017-06-13 | 河南牧业经济学院 | A kind of tendering method for pickling meat products |
| CN107156767A (en) * | 2017-06-19 | 2017-09-15 | 广东工业大学 | A kind of rejuvenator, the agent of meat stew in soy sauce and marinating method |
| CN108157827A (en) * | 2018-03-21 | 2018-06-15 | 罗树滨 | Plant pickling liquid and its preparation method and application |
| CN108991412A (en) * | 2018-08-07 | 2018-12-14 | 何俊南 | A kind of formula and method for salting for pickling tenderization beef using fruit enzyme |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766941A (en) | All-natural goose product tenderizer and preparation method thereof | |
| CN101081089B (en) | Seaweed beverage preparing method | |
| CN103948120B (en) | A kind of guava fruit vinegar beverage and processing method thereof | |
| CN102630975B (en) | Hangover-alleviating and liver-protecting fish steamed stuffed bun and preparation method thereof | |
| CN103689542A (en) | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof | |
| CN102986908A (en) | Preparation process of fermented bean curd with black tea flavor | |
| CN103907670A (en) | Multifunctional aquatic product composite biological fresh-keeping agent and application method thereof | |
| CN103689544A (en) | Whitebait sauce with pickled peppers and preparation method thereof | |
| CN103891820A (en) | Fruit biscuit powder and preparation method thereof | |
| CN107751359A (en) | A kind of fruit and vegetable fresh-keeping agent | |
| CN106962703A (en) | A kind of red date, fresh ginger air-free soda water and preparation method | |
| CN104366520A (en) | Jerky with fragrance of blueberry milk tea and processing method thereof | |
| CN104366519A (en) | Spicy cured pork jerky and processing method thereof | |
| KR20020072904A (en) | Pickled sea foods composite appended with traditional oriental medicine extracts and manufacturing method thereof | |
| CN105901567A (en) | Instant fish skin crisp chips and processing method thereof | |
| CN103461415B (en) | Mud snail bread and processing method thereof | |
| CN102028239B (en) | Preparation method of all-natural beef product tenderizing agent | |
| CN104305257A (en) | Tea-fragrant duck tongue and processing method thereof | |
| CN104172052A (en) | Cumin mutton chop flavor seasoning powder and processing method thereof | |
| CN107136476A (en) | A kind of thick chilli sauce with benefiting qi and nourishing blood effect and preparation method thereof | |
| CN104055137B (en) | One is cut green pepper appetizing pressed salted duck and processing method thereof | |
| CN103289865A (en) | A processing method for nostoc sphaeroides rice wine | |
| CN103039790B (en) | Compound colla corii asini and Chinese chestnut health-care food and preparation method thereof | |
| CN103519230B (en) | A kind of processing method of red date sausage | |
| CN104366516A (en) | Delicious and crispy sliced donkey meat and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140507 |