CN103876173A - Kidney bean goose and preparation method thereof - Google Patents

Kidney bean goose and preparation method thereof Download PDF

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Publication number
CN103876173A
CN103876173A CN201310722991.XA CN201310722991A CN103876173A CN 103876173 A CN103876173 A CN 103876173A CN 201310722991 A CN201310722991 A CN 201310722991A CN 103876173 A CN103876173 A CN 103876173A
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CN
China
Prior art keywords
goose
kidney bean
weight ratio
powder
salt
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CN201310722991.XA
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Chinese (zh)
Inventor
叶键
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Xianzhiyuan Food Co Ltd
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Anhui Xianzhiyuan Food Co Ltd
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Priority to CN201310722991.XA priority Critical patent/CN103876173A/en
Publication of CN103876173A publication Critical patent/CN103876173A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof

Abstract

The invention discloses kidney bean goose and a preparation method of the kidney bean goose, and belongs to the food field. The kidney bean goose is prepared from raw materials and auxiliary materials, wherein the raw materials comprise goose and the kidney bean in a weight ratio being (25-35):(12-16); the auxiliary materials comprise spicy condiment, table salt, flavor condiment, plant oil and aginomoto; a weight ratio of the spicy condiment, the table sat, the flavor condiment, the plant oil, the aginomoto and the goose is (0.021-0.03):(0.016-0.022):(0.012-0.024):(0.045-0.06):(0.005-0.009):1. By adopting unique formulation and production process, the produced kidney bean goose has the flavor of the kidney bean and the taste of the goose; the goose is matched with the kidney bean, so that the product is good in taste and non-greasy. The kidney bean goose prepared by the preparation method is packaged in vacuum and prepared into instant foods which have different flavors and are convenient to carry and eat.

Description

A kind of kidney bean goose and preparation method thereof
Technical field
The invention belongs to field of food, relate to a kind of stewed meat products, specifically a kind of kidney bean goose and preparation method thereof.
Background technology
Vacuum packaging sauce halogen goose product is a kind of instant food that in actual life, people often eat.At present, common vacuum packaging sauce halogen goose product preparation method is taking fresh complete clean thorax goose as raw material, through cleaning, pickle, halogen boils, precooling, vacuum packaging, sterilization, warehouse-in, sale.Its shortcoming is that mouthfeel is greasy, nutrition is unbalanced.In addition, the local flavor of meat products is to affect the key factor that consumer buys, along with the raising of people's living standard, in emphasizing the trophism of meat products, functional, healthy and safe property, the meat products of people's growing interest peculiar flavour, because plentiful pleasant meat flavor, can give meeting with joyful on people's sense organ, thereby affect the absorption of human body to nutritional labeling.And the local flavor of current most of Western-style Meat generally obtains by simple interpolation essence and flavoring agent, fragrance is more mellow and fuller, and often head is fragrant compared with punching and bottom note deficiency, a large amount of edible botherations of can feeling.
In addition, now on market, most of meat products, taking pork and goose as raw material, causes mouthfeel single.
Kidney bean formal name used at school Kidney bean, can boil and can stew, and is the quality material of making cake, beans filling, sweet soup, sweetened bean paste, and China starts to introduce cultivation in 16 end of the centurys.Its medical value is also very high, nutritious, and protein content is higher than goose, and calcium content is more than 7 times of goose, and the content of iron is 4 times of goose, and its contained B family vitamin is also higher than goose.China's ancient doctor nationality is recorded, and kidney bean taste is sweet flat, warm in nature, and there is warming the middle warmer and descending qi, sharp stomach, stop the functions such as contrary, kidney-nourishing tonifying primordial Qi, be a kind of nourishing dietotherapy good merchantable brand.
Kidney bean or a kind of rare high potassium, Gao Mei, low-sodium diet, this feature has ample scope for one's abilities in nutrition treatment.Modern medicine thinks, the unique component such as kidney bean also contains that soap is general, uremic enzyme and multiple globulin, have the immunocompetence that improves human body self, strengthen resistance against diseases, and activated T lymphocytes promotes the function such as synthetic of DNA.Saponins substance promotes fat metabolism, is one of ultimate food of fat-reducing.
At present also not about the research of kidney bean goose spiced and stewed food, be necessary the two in conjunction with producing a kind of unique flavor, have a halogen meat products of high nutritive value, instant edible.
Summary of the invention
The object of the present invention is to provide a kind of kidney bean goose and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A kind of kidney bean goose, it is characterized in that, goose and the kidney bean of this kidney bean goose taking weight ratio as 25-35:12-16 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.021-0.03:0.016-0.022:0.012-0.024:0.045-0.06:0.005-0.00 9:1.
Preferably goose and the kidney bean of this kidney bean goose taking weight ratio as 30-35:12-15 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.025-0.03:0.018-0.02:0.015-0.02:0.05-0.055:0.006-0.008: 1.
Preferably goose and the kidney bean of this kidney bean goose taking weight ratio as 32:13 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.028:0.019:0.018:0.053:0.007:1.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.6-0.8:1.2-1.6:2.1-2.5:1-2:1.8-2.5:2-3.
Preferred described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.7:1.4:2.3:1.5:2.2:2.5.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=0.9-1.5:0.5-1:0.5-1:0.5-0.8.
A preparation method for kidney bean goose, the method specifically comprises the following steps:
A, clean, pickle: fresh goose is raw material, cleans up, and the goose cleaning up and monosodium glutamate, salt are mixed thoroughly, place in the low temperature storehouse of 0-5 DEG C and pickle 4-6h;
B, halogen boil: taking the goose after pickling as raw material, add spices flavouring and water according to weight ratio, and boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 4:1, halogen boils to moisture and receives and do;
C, de-bone, pelletizing: well-done halogen goose is taken off to bone, remove bone; Goose after de-bone is cut into granular or sheet;
D, braised system: by granular or sheet goose with precook kidney bean, flavoring, plant rusting heat to 145-155 DEG C, stir;
E, cooling, packaging: d step products obtained therefrom is chilled to below 15 DEG C to vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
F, sterilization: packaged product is adopted to microwave low-temperature heat or high temperature sterilization, after using in time cold water cooling after sterilization, make instant food.
In described step " a ", add 0.16g/kg natrium nitrosum, goose and salt, natrium nitrosum are mixed all.
In described step " f ", microwave disinfection temperature is 80-90 DEG C, and high temperature sterilization temperature is 115-125 DEG C.
The preparation method of kidney bean of precooking in described step " d " is: first dry kidney bean is cleaned, soaked 4-6h with clear water, then put into digester steam boiling 30min to well-done after rinsing with clear water, well-done kidney bean water content is 40%-50%.
Beneficial effect of the present invention: the kidney bean goose that the present invention produces is because of formula and the production technology of its uniqueness, and product has the fragrance of kidney bean, the mouthfeel of goose, goose and kidney bean collocation, products taste is good, non-greasy.The kidney bean goose that the present invention produces, through vacuum packaging, makes different flavor and carries and the instant food of instant.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of kidney bean goose, goose and the kidney bean of this kidney bean goose taking weight ratio as 32:13 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.028:0.019:0.018:0.053:0.007:1.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.7:1.4:2.3:1.5:2.2:2.5.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.2:0.7:0.8:0.65.
The preparation method of kidney bean goose, the method specifically comprises the following steps:
1, clean, pickle: fresh goose is raw material, clean up, the goose cleaning up and monosodium glutamate, salt are mixed thoroughly, add 0.16g/kg natrium nitrosum, goose and salt, natrium nitrosum are mixed all, place in the low temperature storehouse of 0-5 DEG C and pickle 4-6h.
2, halogen boils: taking the goose after pickling as raw material, add spices flavouring and water according to weight ratio, and boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 4:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: well-done halogen goose is taken off to bone, remove bone; Goose after de-bone is cut into granular or sheet.
4, braised system: by granular or sheet goose with precook kidney bean, flavoring, plant rusting heat to 145-155 DEG C, stir, wherein, the preparation method of kidney bean of precooking is: first dry kidney bean is cleaned, soak 4-6h with clear water, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again.
5, cooling, packaging: step 4 products obtained therefrom is chilled to below 15 DEG C to vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind.
6, sterilization: packaged product is adopted to 120 DEG C of high temperature sterilizations, and sterilization 35min, after using in time cold water cooling, makes instant food after sterilization.
Embodiment 2
A kind of kidney bean goose, goose and the kidney bean of this kidney bean goose taking weight ratio as 27:15 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.023:0.022:0.014:0.045:0.005:1.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.6:1.6:2.1:1.2:1.8:2.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=0.9:0.5:0.9:0.78.
The preparation method of kidney bean goose, the method specifically comprises the following steps:
1, clean, pickle: fresh goose is raw material, clean up, the goose cleaning up and monosodium glutamate, salt are mixed thoroughly, add 0.16g/kg natrium nitrosum, goose and salt, natrium nitrosum are mixed all, place in the low temperature storehouse of 0-5 DEG C and pickle 4-6h.
2, halogen boils: taking the goose after pickling as raw material, add spices flavouring and water according to weight ratio, and boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 4:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: well-done halogen goose is taken off to bone, remove bone; Goose after de-bone is cut into granular or sheet.
4, braised system: by granular or sheet goose with precook kidney bean, flavoring, plant rusting heat to 145-155 DEG C, stir, wherein, the preparation method of kidney bean of precooking is: first dry kidney bean is cleaned, soak 4-6h with clear water, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again.
5, cooling, packaging: step 4 products obtained therefrom is chilled to below 15 DEG C to vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind.
6, sterilization: packaged product is adopted to 85 DEG C of microwave disinfections, and sterilization 25min, after using in time cold water cooling, makes instant food after sterilization.
Embodiment 3
A kind of kidney bean goose, it is characterized in that, goose and the kidney bean of this kidney bean goose taking weight ratio as 30:14 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.025:0.016:0.024:0.6:0.009:1.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.8:1.2:2.5:1.8:2.5:2.9.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.5:1:0.6:0.52.
The preparation method of kidney bean goose, the method specifically comprises the following steps:
1, clean, pickle: fresh goose is raw material, clean up, the goose cleaning up and monosodium glutamate, salt are mixed thoroughly, add 0.16g/kg natrium nitrosum, goose and salt, natrium nitrosum are mixed all, place in the low temperature storehouse of 0-5 DEG C and pickle 4-6h.
2, halogen boils: taking the goose after pickling as raw material, add spices flavouring and water according to weight ratio, and boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 4:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: well-done halogen goose is taken off to bone, remove bone; Goose after de-bone is cut into granular or sheet.
4, braised system: by granular or sheet goose with precook kidney bean, flavoring, plant rusting heat to 145-155 DEG C, stir, wherein, the preparation method of kidney bean of precooking is: first dry kidney bean is cleaned, soak 4-6h with clear water, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again.
5, cooling, packaging: step 4 products obtained therefrom is chilled to below 15 DEG C to vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind.
6, sterilization: packaged product is adopted to 115 DEG C of high temperature sterilizations, and sterilization 30min, after using in time cold water cooling, makes instant food after sterilization.

Claims (10)

1. a kidney bean goose, it is characterized in that, goose and the kidney bean of this kidney bean goose taking weight ratio as 25-35:12-16 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.021-0.03:0.016-0.022:0.012-0.024:0.045-0.06:0.005-0.00 9:1.
2. kidney bean goose according to claim 1, it is characterized in that, goose and the kidney bean of this kidney bean goose taking weight ratio as 30-35:12-15 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.025-0.03:0.018-0.02:0.015-0.02:0.05-0.055:0.006-0.008: 1.
3. kidney bean goose according to claim 1, it is characterized in that, goose and the kidney bean of this kidney bean goose taking weight ratio as 32:13 is raw material, make taking spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate as auxiliary material, wherein, the weight ratio of spices flavouring, salt, flavoring, vegetable oil, monosodium glutamate and goose is 0.028:0.019:0.018:0.053:0.007:1.
4. according to the kidney bean goose described in claim 1 or 2 or 3, it is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.6-0.8:1.2-1.6:2.1-2.5:1-2:1.8-2.5:2-3.
5. kidney bean goose according to claim 4, is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.7:1.4:2.3:1.5:2.2:2.5.
6. according to the kidney bean goose described in claim 1 or 2 or 3, it is characterized in that, described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=0.9-1.5:0.5-1:0.5-1:0.5-0.8.
7. a preparation method for the kidney bean goose described in claim 1-3 any one claim, is characterized in that, the method specifically comprises the following steps:
A, clean, pickle: fresh goose is raw material, cleans up, and the goose cleaning up and monosodium glutamate, salt are mixed thoroughly, place in the low temperature storehouse of 0-5 DEG C and pickle 4-6h;
B, halogen boil: taking the goose after pickling as raw material, add spices flavouring and water according to weight ratio, and boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 4:1, halogen boils to moisture and receives and do;
C, de-bone, pelletizing: well-done halogen goose is taken off to bone, remove bone; Goose after de-bone is cut into granular or sheet;
D, braised system: by granular or sheet goose with precook kidney bean, flavoring, plant rusting heat to 145-155 DEG C, stir;
E, cooling, packaging: d step products obtained therefrom is chilled to below 15 DEG C to vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
F, sterilization: packaged product is adopted to microwave low-temperature heat or high temperature sterilization, after using in time cold water cooling after sterilization, make instant food.
8. method according to claim 7, is characterized in that, in described step " a ", adds 0.16g/kg natrium nitrosum, and goose and salt, natrium nitrosum are mixed all.
9. method according to claim 7, is characterized in that, in described step " f ", microwave disinfection temperature is 80-90 DEG C, and high temperature sterilization temperature is 115-125 DEG C.
10. method according to claim 7, it is characterized in that, the preparation method of the kidney bean of precooking in described step " d " is: first dry kidney bean is cleaned, soaked 4-6h with clear water, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again.
?
CN201310722991.XA 2013-12-25 2013-12-25 Kidney bean goose and preparation method thereof Pending CN103876173A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757571A (en) * 2015-03-27 2015-07-08 安徽先知缘食品有限公司 Preparation method of pumpkin goose meat
CN106387695A (en) * 2016-08-31 2017-02-15 开江县宝源白鹅开发有限责任公司 Making method of shredded goose meat

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757571A (en) * 2015-03-27 2015-07-08 安徽先知缘食品有限公司 Preparation method of pumpkin goose meat
CN106387695A (en) * 2016-08-31 2017-02-15 开江县宝源白鹅开发有限责任公司 Making method of shredded goose meat

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Application publication date: 20140625