CN104273557A - Wined goose as medicated food - Google Patents
Wined goose as medicated food Download PDFInfo
- Publication number
- CN104273557A CN104273557A CN201410502654.4A CN201410502654A CN104273557A CN 104273557 A CN104273557 A CN 104273557A CN 201410502654 A CN201410502654 A CN 201410502654A CN 104273557 A CN104273557 A CN 104273557A
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- CN
- China
- Prior art keywords
- goose
- parts
- meat
- wined
- honey
- 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
- 241000272814 Anser sp. Species 0.000 title claims abstract description 62
- 235000013305 food Nutrition 0.000 title abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 239000001702 nutmeg Substances 0.000 claims abstract description 7
- 235000012045 salad Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000003307 slaughter Methods 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000000474 nursing effect Effects 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 235000015275 goose meat Nutrition 0.000 abstract 6
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 abstract 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 230000001225 therapeutic effect Effects 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- MLYSYIWLARMYPO-UHFFFAOYSA-N [P].[Ca].[Fe] Chemical compound [P].[Ca].[Fe] MLYSYIWLARMYPO-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
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
- A23L13/40—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a wined goose as a medicated food. A preparation method of the wined goose comprises the following operation steps: weighing the following raw materials in parts by weight: 80-100 parts of goose, 5-8 parts of glycyrrhiza uralensis, 3-5 parts of cinnamon, 2-4 parts of nutmeg, 2-5 parts of amomum tsaoko, 1-3 parts of wolfberry, 2-4 parts of bay leaves, 1-3 parts of pericarpium citri reticulatae, 0.5-1 part of salt, 1-4 parts of cooking wine, 1-5 parts of honey, 5-10 parts of salad oil, 5-8 parts of vinegar and 5-10 parts of broad bean paste. Before goose meat is cooked, white spirit is poured into the alive goose body, white spirit permeates into the goose meat by means of self digestion of the goose, so that the aroma of the white spirit is still kept after the goose is killed; the surface of the goose is coated with the honey in the cooking process, so that the surface of the goose is golden yellow and attractive in color; in addition, the aroma is locked in the goose meat; the Chinese herbal medicines are added into the goose meat, so that the nutritional value of the goose meat is increased, and the taste of the goose meat is improved; and the wined goose is safe and healthy to eat and has therapeutic and health functions.
Description
Technical field
The present invention relates to culinary art making field, the specifically liquor-saturated goose of a kind of herbal cuisine.
Background technology
Goose has another name called agriculture wild goose, is the animal of unique food grass in poultry, is also unique famous with longevity, generally can live 30 to five ten years old, can live advanced age at the age of one hundred years old individually.Goose is the desirable high protein of human body, low fat, the nutrition of low cholesterol, healthy food, and grow required individual each seed amino acid containing growth in humans, its composition close to the ratio of amino acid needed by human body, from biological value, goose is full price albumen, high-quality protein, not only fat content is low, and quality better, the content of the unrighted acid of goose is up to 66.3%, protein content is up to 22.3%, linolenic content is up to 4%, all exceed other meats, its protein content is far away higher than the content of protein in other fowl poultry kind meat, calcium iron phosphorus also containing multiple needed by human body, highly beneficial to health, nutritionist thinks, the nutritional labeling of goose more meets human body needs, sterol can not be caused to increase, can also the generation of inhibition cancer cell and development, the feed of goose comes from the Nature, to eat grass, self resistance against diseases is very strong, so goose is by universally acknowledged " king of pollution-free food ".
White wine directly enters in pot by traditional liquor-saturated goose, and because the fragrance of white wine and composition all destroy by high temperature, cause the taste of goose and mouthfeel all very bad, vinosity is difficult in goose.
Summary of the invention
The object of this invention is to provide the liquor-saturated goose of a kind of herbal cuisine.
In order to solve background technology problem, the present invention by the following technical solutions: the liquor-saturated goose of a kind of herbal cuisine, comprises following operating procedure:
1) raw material of following composition by weight is taken: goose 80-100, Radix Glycyrrhizae 5-8, cassia bark 3-5, nutmeg 2-4, tsaoko 2-5, fruit of Chinese wolfberry 1-3, spiceleaf 2-4, dried orange peel 1-3, salt 0.5-1, cooking wine 1-4, honey 1-5, salad oil 5-10, vinegar 5-8, broad bean paste 5-10;
2) feed: 1-2 days add alcoholic strength in the feed of goose nursing is in advance 45 ° of white wine, stop feeding water;
3) raw material preparation: slaughter goose and gill and rinse well, with cooking wine, salt is evenly coated to it whole goose, pickles after 10-15 minute and is evenly applying honey in order to stand-by with it;
4) the raw material cooking: salad oil is heated to 200-250 degree, puts into the whole goose of pickling, does not stop to stir to be fried into after golden yellow until whole goose and adds cooking wine, vinegar, broad bean paste, Radix Glycyrrhizae, cassia bark, nutmeg, tsaoko, the fruit of Chinese wolfberry, spiceleaf, dried orange peel, does not stop the soup juice boiled out in manufacturing process to water with it goose, takes the dish out of the pot after closing fiery sultry 10-15 minute after goose shortcake is rotten.
In sum, this invention beneficial effect is as follows: the present invention is before culinary art goose, white wine is poured in goose body alive, by the autodigestion of goose, alcohol is penetrated in goose, slaughter the fragrance that rear goose still has white wine, in gastronomical process, by being coated with honey on goose surface, the fried goose surface that makes is golden yellow, attractive color, and is tightened in goose by fragrance, medicinal herb components is added in goose, improve the nutritive value of goose, and improve the taste of goose, edible safety, health, have treatment and health care.
Detailed description of the invention
Embodiment one
The liquor-saturated goose of a kind of herbal cuisine, comprises following operating procedure:
1) raw material of following composition by weight is taken: goose 100, Radix Glycyrrhizae 8, cassia bark 5, nutmeg 4, tsaoko 2-5, the fruit of Chinese wolfberry 3, spiceleaf 4, dried orange peel 3, salt 1, cooking wine 4, honey 5, salad oil 10, vinegar 8, broad bean paste 10;
2) feed: 2 days add alcoholic strength in the feed of goose nursing is in advance 45 ° of white wine, stop feeding water;
3) raw material preparation: slaughter goose and gill and rinse well, with cooking wine, salt is evenly coated to it whole goose, pickles after 15 minutes and is evenly applying honey in order to stand-by with it;
4) the raw material cooking: salad oil is heated to 200-250 degree, puts into the whole goose of pickling, does not stop to stir to be fried into after golden yellow until whole goose and adds cooking wine, vinegar, broad bean paste, Radix Glycyrrhizae, cassia bark, nutmeg, tsaoko, the fruit of Chinese wolfberry, spiceleaf, dried orange peel, does not stop the soup juice boiled out in manufacturing process to water with it goose, closes fire and take the dish out of the pot after sultry 10 minutes after goose shortcake is rotten.
Claims (1)
1. the liquor-saturated goose of herbal cuisine, is characterized in that comprising following operating procedure:
1) raw material of following composition by weight is taken: goose 80-100, Radix Glycyrrhizae 5-8, cassia bark 3-5, nutmeg 2-4, tsaoko 2-5, fruit of Chinese wolfberry 1-3, spiceleaf 2-4, dried orange peel 1-3, salt 0.5-1, cooking wine 1-4, honey 1-5, salad oil 5-10, vinegar 5-8, broad bean paste 5-10;
2) feed: 1-2 days add alcoholic strength in the feed of goose nursing is in advance 45 ° of white wine, stop feeding water;
3) raw material preparation: slaughter goose and gill and rinse well, with cooking wine, salt is evenly coated to it whole goose, pickles after 10-15 minute and is evenly applying honey in order to stand-by with it;
4) the raw material cooking: salad oil is heated to 200-250 degree, puts into the whole goose of pickling, does not stop to stir to be fried into after golden yellow until whole goose and adds cooking wine, vinegar, broad bean paste, Radix Glycyrrhizae, cassia bark, nutmeg, tsaoko, the fruit of Chinese wolfberry, spiceleaf, dried orange peel, does not stop the soup juice boiled out in manufacturing process to water with it goose, takes the dish out of the pot after closing fiery sultry 10-15 minute after goose shortcake is rotten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410502654.4A CN104273557A (en) | 2014-09-26 | 2014-09-26 | Wined goose as medicated food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410502654.4A CN104273557A (en) | 2014-09-26 | 2014-09-26 | Wined goose as medicated food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273557A true CN104273557A (en) | 2015-01-14 |
Family
ID=52249296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410502654.4A Pending CN104273557A (en) | 2014-09-26 | 2014-09-26 | Wined goose as medicated food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273557A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166967A (en) * | 2015-07-16 | 2015-12-23 | 张翔 | Medicated diet goose |
-
2014
- 2014-09-26 CN CN201410502654.4A patent/CN104273557A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166967A (en) * | 2015-07-16 | 2015-12-23 | 张翔 | Medicated diet goose |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150114 |
|
| WD01 | Invention patent application deemed withdrawn after publication |