CN104161272A - Processing method of dried goose meat - Google Patents
Processing method of dried goose meat Download PDFInfo
- Publication number
- CN104161272A CN104161272A CN201410433254.2A CN201410433254A CN104161272A CN 104161272 A CN104161272 A CN 104161272A CN 201410433254 A CN201410433254 A CN 201410433254A CN 104161272 A CN104161272 A CN 104161272A
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- Prior art keywords
- gram
- goose
- dried
- powder
- preparation
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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
- A23L13/40—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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing and discloses a processing method of dried goose meat. The processing method comprises the following steps: S1, cleaning fresh goose meat, processing by adopting boiling water, cutting into goose meat strips, and cooling; S2, pouring edible oil into a frying pan, heating to 80-90 DEG C, pouring sugar, foods, zanthoxylum bungeanum maxim and a seasoning prepared by mixing aniseed powder, cinnamon powder, clove powder, tangerine powder and cumin powder into the frying pan in sequence, and frying to obtain an auxiliary material; S3, pouring the cooled goose meat strips into the auxiliary material obtained in the step S2, continuously stir-frying to remove water, adding monosodium glutamate and white spirit, continuously stir-frying for uniformly mixing, taking out, and cooling to obtain the dried goose meat. The dried goose meat is delicious in taste and full in flavor.
Description
Technical field
The present invention relates to food processing field, disclose a kind of preparation method of dried goose.
Background technology
Along with social development, the raising of people's productive life level, urban and rural residents' eating patterns are upgraded fast, people constantly promote the quality requirements of food, traditional food such as pork, beef can not meet ordinary people's needs, goose, rely on its desirable high protein, low fat, low cholesterol, and richness is closed ten various trace elements such as calcium, phosphorus, potassium, sodium, obtain gradually people's favor, normal edible goose has beneficial gas qi-restoratives to human body and stomach quenches the thirst, relieving cough and reducing sputum, separate the effects such as lead poisoning.But, in Chinese market, in traditional fast food leisure food, but do not have dried goose, the food that people want to obtain taking goose as raw material can only be by cooking or select the relevant vegetable in eating and drinking establishment voluntarily, can not meet the Related product of enjoying at any time fast food class goose, for this problem, the present invention has filled up the domestic product blank without dried goose leisure food.
Summary of the invention
The object of the invention is to: a kind of fast food dried goose is provided, not only delicious flavour, local flavor is pure, and easily stores instant.
To achieve these goals, the technical solution used in the present invention is: a kind of preparation method of dried goose, comprises the following steps:
S1: get fresh goose, clean, adopt boiling water treating 1-3 minute, take out, be cut into goose bar cooling;
S2: 0.06-0.1 gram of star aniseed powder 0.01-0.25 gram, ground cinnamon 0.05-0.2 gram, Ground Cloves 0.02-0.06 gram, 0.04-0.08 gram, dried orange peel powder, fennel seeds powder stirred and make condiment, getting edible oil 180-260 gram pours oil cauldron into and burns to 80-90 DEG C, then pour successively sugared 0.8-1.6 gram, salt 0.3-0.8 gram, Chinese prickly ash 0.1-0.34 gram and described condiment into, frying goes out taste and obtains auxiliary material;
S3: 1000 grams of cooled goose bars are poured in the auxiliary material that step S2 obtains, stir-fried continuously, can remove part moisture content, then add monosodium glutamate 0.1-0.6 gram, white wine 0.4-1 gram, continuing to stir-fry mixes, takes out, cooling, makes dried goose.
The thickness of the goose bar in the inventive method is 0.3-1.2 centimetre.
In the inventive method step S2, in auxiliary material, the consumption of each raw material is: sugared 1-1.4 gram, salt 0.5-0.6 gram, Chinese prickly ash 0.2-0.24 gram, 0.16 gram of star aniseed powder, 0.1 gram of ground cinnamon, 0.04 gram of Ground Cloves, 0.06 gram, dried orange peel powder, 0.08 gram, fennel seeds powder; In step S3, the consumption of each raw material is: monosodium glutamate 0.3-0.4 gram, white wine 0.6-0.8 gram.
The frying time of the inventive method step S2 is 2-3 minute.
The frying time of the inventive method step S3 is 12-15 minute.
The inventive method also comprises step S4: dried goose carried out to high temperature 120-130 DEG C of sterilization processing 18-20 minute, then adopts vacuum packaging, then through final finished after the assay was approved.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows:
The invention provides a kind of fast food class dried goose, delicious flavour, local flavor are pure, can meet the demand of people's instant edible goose, often edible goose can provide protein and various trace element for human body, for human body health care belt carrys out benefit, the present invention has filled up the blank that lacks dried goose product in instant foods.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1:
A preparation method for dried goose, comprises the following steps:
S1: get fresh goose, clean, adopt boiling water treating 1-3 minute, take out, the goose bar that is cut into 0.3-1.2 centimetre is cooling;
S2: 0.08 gram of 0.16 gram of star aniseed powder, 0.1 gram of ground cinnamon, 0.04 gram of Ground Cloves, 0.06 gram, dried orange peel powder, fennel seeds powder is stirred and makes condiment, getting 240 grams of edible oils pours oil cauldron into and burns to 85 DEG C, then pour successively 1.2 grams of sugar, 0.5 gram of salt, 0.22 gram, Chinese prickly ash and described condiment into, frying goes out taste in 3 minutes and obtains auxiliary material;
S3: 1000 grams of cooled goose bars are poured in the auxiliary material that step S2 obtains, stir-fried continuously, can remove moisture content, then add 0.3 gram of monosodium glutamate, 0.7 gram of white wine, continue to stir-fry mixes for 14 minutes, takes out, cooling, makes dried goose.
S4: dried goose is carried out to high temperature 120-130 DEG C of sterilization processing 18-20 minute, then adopt vacuum packaging, then through final finished after the assay was approved.
Product of the present invention can be opened instant, can meet the daily needs of enjoying easily at any time goose of people, delicious flavour, mouthfeel is good, when providing nutritious goose food for people, also fill up the blank that leisure food market lacks dried goose food, enriched the food variation in leisure food market.
Claims (6)
1. a preparation method for dried goose, comprises the following steps:
S1: get fresh goose, clean, adopt boiling water treating 1-3 minute, take out, be cut into goose bar cooling;
S2: 0.06-0.1 gram of star aniseed powder 0.01-0.25 gram, ground cinnamon 0.05-0.2 gram, Ground Cloves 0.02-0.06 gram, 0.04-0.08 gram, dried orange peel powder, fennel seeds powder stirred and make condiment, getting edible oil 180-260 gram pours oil cauldron into and burns to 80-90 DEG C, then pour successively sugared 0.8-1.6 gram, salt 0.3-0.8 gram, Chinese prickly ash 0.1-0.34 gram and described condiment into, frying goes out taste and obtains auxiliary material;
S3: 1000 grams of cooled goose bars are poured in the auxiliary material that step S2 obtains, stir-fried continuously, then add monosodium glutamate 0.1-0.6 gram, white wine 0.4-1 gram, continuing to stir-fry mixes, takes out, cooling, makes dried goose.
2. the preparation method of dried goose according to claim 1, is characterized in that, the thickness of described goose bar is 0.3-1.2 centimetre.
3. the preparation method of dried goose according to claim 1 and 2, it is characterized in that, in step S2, in auxiliary material, the consumption of each raw material is: sugared 1-1.4 gram, salt 0.5-0.6 gram, Chinese prickly ash 0.2-0.24 gram, 0.16 gram of star aniseed powder, 0.1 gram of ground cinnamon, 0.04 gram of Ground Cloves, 0.06 gram, dried orange peel powder, 0.08 gram, fennel seeds powder; In step S3, the consumption of each raw material is: monosodium glutamate 0.3-0.4 gram, white wine 0.6-0.8 gram.
4. the preparation method of dried goose according to claim 1 and 2, is characterized in that, the frying time of step S2 is 2-3 minute.
5. the preparation method of dried goose according to claim 1 and 2, is characterized in that, the frying time of step S3 is 12-15 minute.
6. the preparation method of dried goose according to claim 1 and 2, is characterized in that, also comprises that step S4 is undertaken high temperature 120-130 DEG C by dried goose and within sterilization processing 18-20 minute, then adopts vacuum packaging, then through final finished after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433254.2A CN104161272A (en) | 2013-11-15 | 2014-08-28 | Processing method of dried goose meat |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310572774.7 | 2013-11-15 | ||
| CN201310572774 | 2013-11-15 | ||
| CN201410433254.2A CN104161272A (en) | 2013-11-15 | 2014-08-28 | Processing method of dried goose meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104161272A true CN104161272A (en) | 2014-11-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410433254.2A Pending CN104161272A (en) | 2013-11-15 | 2014-08-28 | Processing method of dried goose meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104161272A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387694A (en) * | 2016-08-31 | 2017-02-15 | 开江县宝源白鹅开发有限责任公司 | Dried goose meat manufacturing method |
| CN106666691A (en) * | 2016-12-30 | 2017-05-17 | 宜宾市娥天歌食品有限公司 | Preparation method of pleurotus eryngii goose |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2300960C1 (en) * | 2006-01-13 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "goose with cabbage" |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
-
2014
- 2014-08-28 CN CN201410433254.2A patent/CN104161272A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2300960C1 (en) * | 2006-01-13 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "goose with cabbage" |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
Non-Patent Citations (2)
| Title |
|---|
| 李生伟，等: "朗德鹅肉干的加工试制", 《畜牧市场》 * |
| 董淑炎: "《小食品生产加工7步赢利·肉类、水产卷》", 31 January 2009, 化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387694A (en) * | 2016-08-31 | 2017-02-15 | 开江县宝源白鹅开发有限责任公司 | Dried goose meat manufacturing method |
| CN106666691A (en) * | 2016-12-30 | 2017-05-17 | 宜宾市娥天歌食品有限公司 | Preparation method of pleurotus eryngii goose |
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Application publication date: 20141126 |