CN104082765A - Sweet-scented osmanthus flavored special sliced goose and preparation method thereof - Google Patents
Sweet-scented osmanthus flavored special sliced goose and preparation method thereof Download PDFInfo
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- CN104082765A CN104082765A CN201410295927.2A CN201410295927A CN104082765A CN 104082765 A CN104082765 A CN 104082765A CN 201410295927 A CN201410295927 A CN 201410295927A CN 104082765 A CN104082765 A CN 104082765A
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses sweet-scented osmanthus flavored special sliced goose which is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of goose, 15-20 parts of sweet-scented osmanthus, 18-22 parts of honey, 6-8 parts of burdock root, 5-7 parts of salted asparagus lettuce, 3-4 parts of ginger, 4-6 parts of sweet potato leaves, 6-8 parts of red date pits, 3-5 parts of radix angelicae, 10-12 parts of peach wood residues, 5-7 parts of mint leaves, 3-4 parts of wild chrysanthemum, 15-17 parts of white vinegar, 2-3 parts of seaweed, 18-22 parts of salt, 4-5 parts of aids and a proper amount of water. The sliced goose disclosed by the invention is made from sweet-scented osmanthus by a secret ancestral method. The method comprises the following steps: firstly, stewing goose, which is not easy to cook, in a pressure cooker till the goose is soft, further pickling the goose by special seasonings, and finally, steaming the goose with the fragrance of sweet-scented osmanthus. The stewed goose is loose, the surface layer of the goose can be rapidly tightened when the goose is rinsed in cold water rapidly, meanwhile, small openings for absorbing flavor are cut in the goose, the goose is subsequently bundled up by cotton lines so as to be prevented from being loosened or sticky after long-time soaking, and because of the final steaming, the surface layer of the goose is dry and not slippery or wet, so that the appearance of the goose is attractive while the taste of the goose is not affected.
Description
Technical field
The present invention is a kind of fragrance of osmanthus secret goose sheet and preparation method thereof, belongs to the processing technology of meat in food.
Background technology
Sweet osmanthus is one of China tradition ten large flowers, the good Landscape Tree Species that integrate greening, beautify, view and admire and the practicality of sweetening treatment is had both, sweet osmanthus clearly can dust-tight, dense can be far excessive, rate as an unsurpassed one.Especially in time midautumn, Cong Gui is in full bloom, night is quiet take turns circle when, the reward osmanthus of filling a wine cup for, Chen Xiang assails the nostrils, Bracing.
Sweet osmanthus is also for each side aspect edible, typically has wine fermented with osmanthus flower, osmanthus flower tea and sweet-scented cake:
Ancients think that osmanthus is the length of hundred medicines, thus can reach the effect of " the longevity Your Highness of drink " with the wine of sweet osmanthus brew, while similarly being Han dynasty, wine fermented with osmanthus flower is exactly that people are used for the good merchantable brand that godliness offers a sacrifice to an ancestor, offer a sacrifice to gods or ancestors completely, the younger generation respects with wine fermented with osmanthus flower to elder, after elders drink, has symbolized and can promote longevity.This aroma is sweet and pure thick, has the merit of appetizing inducing resuscitation, invigorating the spleen qi-restoratives to have.Wine fermented with osmanthus flower is particularly useful for suitable for women for drinking, is praised as " women's happiness wine ".The theory practice that has flower to treat in motherland's medical science, wine fermented with osmanthus flower is exactly typical example.
Osmanthus flower tea effect: osmanthus flower tea can skin maintenance, the throat of releiving, improves many phlegm, cough symptom, controls duodenal ulcer, and reed measles, stomach cold have a stomach-ache, halitosis, vision are not clear.
Sweet osmanthus effect: yellowish white, fragrance, extracts aromatic oil, and osmanthus concrete processed, can be used for food, cosmetics, can cake processed, candy, and can make wine.Sweet osmanthus taste is pungent, can be used as medicine.Be used as medicine with flower, fruit and root.Pick flowers autumn; Fruit picking in spring; The four seasons are adopted root, dry respectively.Flower: pungent, temperature.Really: acrid, sweet, warm.Root: sweet, micro-puckery, flat.Function cures mainly
:flower: loose cold broken knot, preventing phlegm from forming and stopping coughing.Breathe heavily phlegm for having a toothache, coughing many, through closing stomachache.Really: warm stomach, flat liver, loose cold.For cold of insufficiency type and stomachache.Root: wines used as antirheumatic, loose cold.For rheumatism arthralgia and myalgia, pain in the back, the toothache of suffering from a deficiency of the kidney.
Summary of the invention
A kind of fragrance of osmanthus secret goose sheet, is characterized in that being made up of the raw material of following weight portion: goose 500 ~ 550, sweet osmanthus 15 ~ 20, honey 18 ~ 22, radix bardanae 6 ~ 8, the asparagus lettuce 5 ~ 7 that salts down, ginger 3 ~ 4, sweet potato leaf 4 ~ 6, red date core 6 ~ 8, the root of Dahurain angelica 3 ~ 5, mahogany slag 10 ~ 12, dried peppermint leaf 5 ~ 7, mountain chrysanthemum 3 ~ 4, light-coloured vinegar 15 ~ 17, marine alga 2 ~ 3, salt 18 ~ 22, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made up of the raw material of following weight portion: orchid leaf 6 ~ 7, Fructus Styracis obassiae 6 ~ 8, motherwort 5 ~ 6.5, reticulate millettia 3 ~ 5, ginkgo leaf 4 ~ 5, glutinous rice flour 18 ~ 20, white wine 50 ~ 60, pine bark 13 ~ 16, purslane root 6 ~ 8, sandalwood 10 ~ 12, the pinecone 12 ~ 14 and appropriate water; Preparation method is: 1, pine bark, sandalwood and the pinecone are ground into particle, add to mend after soaking in Chinese liquor 2 ~ 3h and add water to liquid level and exceed material 8 ~ 10cm, big fire is boiled and produce steam, for stifling glutinous rice flour, continues 30 ~ 40min; 2, mix orchid leaf, Fructus Styracis obassiae, motherwort, reticulate millettia, ginkgo leaf and purslane root, add 10 times of left and right and boil and boil 80 ~ 100min in the decocting of total amount, filter to obtain soup juice; 3, the glutinous rice flour of mixing 1 and 2 soup juice, mix well, and dries rear pulverizing and get final product.
A preparation method for fragrance of osmanthus secret goose sheet, is characterized in that comprising following step:
(1) mix radix bardanae, the asparagus lettuce that salts down, ginger, sweet potato leaf, red date core, the root of Dahurain angelica, mahogany slag, dried peppermint leaf, salt, light-coloured vinegar, marine alga, auxiliary agent and other following residue composition not relating to, add water to liquid level and do not have material 10 ~ 12cm, decoct and boil 60 ~ 70min, filter to obtain seasoning soup juice;
(2) fresh goose first adds water the slow 70 ~ 90min of stewing to crisp rotten with pressure cooker, crosses cold water and draws upper tasty osculum rapidly after taking out, and ties up and tightens up with cotton thread, is put in the soup juice of (1) and soaks 10 ~ 12h;
(3) mix sweet osmanthus and honey, add a little mountain chrysanthemum, add water boil by 1: 40 ~ 50 material-water ratio and produce steam for the stifling steam used of food steamer;
(4) goose of (2) is put in to food steamer, with the airtight stifling approximately 30 ~ 40min of the steam (3) described, after completing, taking-up is taken out stitches and blade.
In invention, uncommon material is explained as follows:
Orchid leaf: orchid Chunlan, orchid, sword-leaved cymbidium, the leaf of cold orchid or platform orchid etc., the four seasons all can adopt, and leaf is cut at root, clean, segment, using fresh herb or dry, has effect of removing heat from the lung to relieve cough, cooling blood and hemostasis, eliminating damp, detoxifying etc.
Motherwort: Labiatae, mother wort 1 year or 2 years raw plants, summer-flowering, raw with or endure cream use, invigorate blood circulation, dispel silt, menstruation regulating, the effects such as water disappear.
Fructus Styracis obassiae: Styracaceae, bark taupe, spends beauty, fragrance, can extract aromatic oil and view and admire; Seed oil can supply soap system and lubricating oil.
Reticulate millettia: the dry rattan of legume spatholobus suberectus, has and activate blood and relax tendons, effect of nourishing blood for regulating menstruation.
Advantage of the present invention: goose sheet of the present invention is a kind of method for making handed down from one's ancestors of sweet osmanthus secret, it before this by be difficult for ripe rotten goose be put in pressure cooker, boil stewed, make meat shortcake rotten, then use the pickling spices of secret tasty, finally fumigated with the fragrance of sweet osmanthus, boil stew after meat loose, cross rapidly cold water and tighten up top layer, draw the osculum of tasty use simultaneously, with cotton thread tie up in case after long-time immersion meat open, glutinousization, finally the stifling top layer that makes is shrivelled sliding wet, attractive in appearance and do not affect mouthfeel.
Detailed description of the invention
A kind of fragrance of osmanthus secret goose sheet, is characterized in that being made up of the raw material of following weight portion: goose 500 ~ 550g, sweet osmanthus 15 ~ 20g, honey 18 ~ 22g, radix bardanae 6 ~ 8g, the asparagus lettuce 5 ~ 7g that salts down, ginger 3 ~ 4g, sweet potato leaf 4 ~ 6g, red date core 6 ~ 8g, the root of Dahurain angelica 3 ~ 5g, mahogany slag 10 ~ 12g, dried peppermint leaf 5 ~ 7g, mountain chrysanthemum 3 ~ 4g, light-coloured vinegar 15 ~ 17g, marine alga 2 ~ 3g, salt 18 ~ 22g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent is made up of the raw material of following weight portion: orchid leaf 6 ~ 7g, Fructus Styracis obassiae 6 ~ 8g, motherwort 5 ~ 6.5g, reticulate millettia 3 ~ 5g, ginkgo leaf 4 ~ 5g, glutinous rice flour 18 ~ 20g, white wine 50 ~ 60g, pine bark 13 ~ 16g, purslane root 6 ~ 8g, sandalwood 10 ~ 12g, the pinecone 12 ~ 14g and appropriate water; Preparation method is: 1, pine bark, sandalwood and the pinecone are ground into particle, add to mend after soaking in Chinese liquor 2 ~ 3h and add water to liquid level and exceed material 8 ~ 10cm, big fire is boiled and produce steam, for stifling glutinous rice flour, continues 30 ~ 40min; 2, mix orchid leaf, Fructus Styracis obassiae, motherwort, reticulate millettia, ginkgo leaf and purslane root, add 10 times of left and right and boil and boil 80 ~ 100min in the decocting of total amount, filter to obtain soup juice; 3, the glutinous rice flour of mixing 1 and 2 soup juice, mix well, and dries rear pulverizing and get final product.
A preparation method for fragrance of osmanthus secret goose sheet, is characterized in that comprising following step:
(1) mix radix bardanae, the asparagus lettuce that salts down, ginger, sweet potato leaf, red date core, the root of Dahurain angelica, mahogany slag, dried peppermint leaf, salt, light-coloured vinegar, marine alga, auxiliary agent and other following residue composition not relating to, add water to liquid level and do not have material 10 ~ 12cm, decoct and boil 60 ~ 70min, filter to obtain seasoning soup juice;
(2) fresh goose first adds water the slow 70 ~ 90min of stewing to crisp rotten with pressure cooker, crosses cold water and draws upper tasty osculum rapidly after taking out, and ties up and tightens up with cotton thread, is put in the soup juice of (1) and soaks 10 ~ 12h;
(3) mix sweet osmanthus and honey, add a little mountain chrysanthemum, add water boil by 1: 40 ~ 50 material-water ratio and produce steam for the stifling steam used of food steamer;
(4) goose of (2) is put in to food steamer, with the airtight stifling approximately 30 ~ 40min of the steam (3) described, after completing, taking-up is taken out stitches and blade.
Claims (2)
1. a fragrance of osmanthus secret goose sheet, is characterized in that being made up of the raw material of following weight portion: goose 500 ~ 550, sweet osmanthus 15 ~ 20, honey 18 ~ 22, radix bardanae 6 ~ 8, the asparagus lettuce 5 ~ 7 that salts down, ginger 3 ~ 4, sweet potato leaf 4 ~ 6, red date core 6 ~ 8, the root of Dahurain angelica 3 ~ 5, mahogany slag 10 ~ 12, dried peppermint leaf 5 ~ 7, mountain chrysanthemum 3 ~ 4, light-coloured vinegar 15 ~ 17, marine alga 2 ~ 3, salt 18 ~ 22, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made up of the raw material of following weight portion: orchid leaf 6 ~ 7, Fructus Styracis obassiae 6 ~ 8, motherwort 5 ~ 6.5, reticulate millettia 3 ~ 5, ginkgo leaf 4 ~ 5, glutinous rice flour 18 ~ 20, white wine 50 ~ 60, pine bark 13 ~ 16, purslane root 6 ~ 8, sandalwood 10 ~ 12, the pinecone 12 ~ 14 and appropriate water; Preparation method is: (1), pine bark, sandalwood and the pinecone are ground into particle, adding to mend after soaking in Chinese liquor 2 ~ 3h and add water to liquid level and exceed material 8 ~ 10cm, big fire is boiled and produce steam, for stifling glutinous rice flour, continues 30 ~ 40min; (2), mix orchid leaf, Fructus Styracis obassiae, motherwort, reticulate millettia, ginkgo leaf and purslane root, add 10 times of left and right and boil and boil 80 ~ 100min in the decocting of total amount, filter to obtain soup juice; (3), mix the glutinous rice flour of (1) and the soup juice of (2), mix well pulverizing and get final product after drying.
2. a kind of preparation method of fragrance of osmanthus secret goose sheet according to claim 1, is characterized in that comprising following step:
(1) mix radix bardanae, the asparagus lettuce that salts down, ginger, sweet potato leaf, red date core, the root of Dahurain angelica, mahogany slag, dried peppermint leaf, salt, light-coloured vinegar, marine alga, auxiliary agent and other following residue composition not relating to, add water to liquid level and do not have material 10 ~ 12cm, decoct and boil 60 ~ 70min, filter to obtain seasoning soup juice;
(2) fresh goose first adds water the slow 70 ~ 90min of stewing to crisp rotten with pressure cooker, crosses cold water and draws upper tasty osculum rapidly after taking out, and ties up and tightens up with cotton thread, is put in the soup juice of (1) and soaks 10 ~ 12h;
(3) mix sweet osmanthus and honey, add a little mountain chrysanthemum, add water boil by 1: 40 ~ 50 material-water ratio and produce steam for the stifling steam used of food steamer;
(4) goose of (2) is put in to food steamer, with the airtight stifling approximately 30 ~ 40min of the steam (3) described, after completing, taking-up is taken out stitches and blade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295927.2A CN104082765A (en) | 2014-06-27 | 2014-06-27 | Sweet-scented osmanthus flavored special sliced goose and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295927.2A CN104082765A (en) | 2014-06-27 | 2014-06-27 | Sweet-scented osmanthus flavored special sliced goose and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104305249A (en) * | 2014-10-29 | 2015-01-28 | 周仁祥 | Sweet-scented osmanthus flavor steamed pork and preparation method thereof |
| CN104323295A (en) * | 2014-10-29 | 2015-02-04 | 周仁祥 | Hawthorn and barley 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 |
| CN104351817A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Red wine flavor steamed meat 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 |
| CN104432121A (en) * | 2014-10-29 | 2015-03-25 | 周仁祥 | Maca steamed meat and preparation method thereof |
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| CN101099557A (en) * | 2006-07-05 | 2008-01-09 | 吉林农业大学 | Goose food flavoring and technology for processing goose food |
| CN102326792A (en) * | 2011-09-20 | 2012-01-25 | 宁波大学 | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof |
| CN103082323A (en) * | 2011-10-31 | 2013-05-08 | 梁成 | Processing method of goose |
| CN103099239A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing bean-flavor spiced goose and bean-flavor spiced goose |
| CN103750369A (en) * | 2011-11-23 | 2014-04-30 | 韦明 | Manufacturing method of dried goose slice |
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| CN101099557A (en) * | 2006-07-05 | 2008-01-09 | 吉林农业大学 | Goose food flavoring and technology for processing goose food |
| CN102326792A (en) * | 2011-09-20 | 2012-01-25 | 宁波大学 | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof |
| CN103082323A (en) * | 2011-10-31 | 2013-05-08 | 梁成 | Processing method of goose |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305249A (en) * | 2014-10-29 | 2015-01-28 | 周仁祥 | Sweet-scented osmanthus flavor steamed pork and preparation method thereof |
| CN104323295A (en) * | 2014-10-29 | 2015-02-04 | 周仁祥 | Hawthorn and barley 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 |
| CN104351817A (en) * | 2014-10-29 | 2015-02-18 | 周仁祥 | Red wine flavor steamed meat 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 |
| CN104432121A (en) * | 2014-10-29 | 2015-03-25 | 周仁祥 | Maca steamed meat and preparation method thereof |
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Application publication date: 20141008 |