CN104323306A - Flavor goose meat ball and manufacturing method thereof - Google Patents
Flavor goose meat ball and manufacturing method thereof Download PDFInfo
- Publication number
- CN104323306A CN104323306A CN201410504627.0A CN201410504627A CN104323306A CN 104323306 A CN104323306 A CN 104323306A CN 201410504627 A CN201410504627 A CN 201410504627A CN 104323306 A CN104323306 A CN 104323306A
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- CN
- China
- Prior art keywords
- goose
- goose meat
- ball
- parts
- flavor
- 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.)
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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
- A23L13/40—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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
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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)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a flavor goose meat ball comprising following raw materials, by weight, 200 parts of goose meat, 2-5 parts of fresh ginger juice, 10-30 parts of egg white, 20-30 parts of salted egg yolk, 6-10 parts of salt, 2-4 parts of alpinia katsumadai, 2-5 parts of Chinese prickly ash and 1-3 parts of sugar. A manufacturing method includes following steps: pickling the goose meat with the seasonings for enabling the goose meat to be tasty; mixing and stirring the goose meat with some ingredients; and performing thoroughly-boiled goose meat in ice water for cooling the goose meat with kneading for enabling original goose meat fibers to be flexible and chewy so that the flavor goose meat ball is smooth and tender in mouthfeel and goose meat paste has a certain adhesive property, so that the goose meat paste is more easy to form a ball. In addition, by means of addition of the salted egg yolk in the goose meat ball, the flavor goose meat ball is richer in nutrition. By means of addition of the Chinese prickly ash, the original goose meat ball has a unique flavor. The flavor goose meat ball, after being packaged, is subjected to sterilization under a high pressure and at a high temperature so that the flavor goose meat ball can be preserved for a long time.
Description
Technical field
The present invention relates to culinary art making field, specifically a kind of goose local flavor burger and preparation method thereof.
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 ".
Existing goose ball does not adopt to make before goose and massages goose, increases the method for the soft mouthfeel of goose, and the goose ball taste of existing making is single and alimentary health-care function has its limitation.
Summary of the invention
The object of this invention is to provide a kind of goose local flavor burger and preparation method thereof.
In order to solve background technology problem, the present invention is by the following technical solutions: a kind of goose local flavor burger, comprise the raw material of following weight portion: goose 200, ginger juice 2-5, egg white 10-30, preserved egg yellow 20-30, salt 6-10, cardamom 2-4, Chinese prickly ash 2-5, white sugar 1-3.
A kind of preparation method of goose local flavor burger comprises following preparation method:
1) goose is pickled
Smear ginger juice, salt, Chinese prickly ash at whole fresh goose surface uniform, pickle after 1-2 hour in order to stand-by;
2) goose is prepared
Put into boiling water and carry out big fire by having pickled whole goose and heat 2 hours, add salt, white sugar in heating process, after heating, the whole goose of boiling is put into frozen water and cool, with hand massage goose chest, goose leg 5-10 minute in cooling procedure;
3) goose mud is prepared
Get goose breast and goose das Beinfleisch to be cut into bulk and to put into meat grinder and rub meat mud, in goose mud, add ginger juice, egg white, Chinese prickly ash, salt, cardamom, white sugar, and above-mentioned raw materials mixing is mixed thoroughly;
4) goose ball is prepared
Goose mud above-mentioned steps prepared is extruded into a ball, and is expelled in the middle of a ball with disposable syringe by preserved egg yellow, and the goose ball prepared is put into cold water pot, and after little baked wheaten cake boiling water, then boiling 10 minutes burgers float on the surface of the water namely ripe, pull out and cool with frozen water.
After ready-made goose ball aluminum foil sack vacuum packet is installed, sterilization treatment 30-60 minute in the high-pressure high-temperature environment of 1.3-1.5 atmospheric pressure and 110-140 DEG C.
In sum, this invention beneficial effect is as follows: the present invention first by goose through pickling spices, make goose tasty, prepare burden with some again and be mixed together stirring, goose will be boiled put into frozen water and cool and massage and more chew strength by tough for script goose fibr tissue, make the goose ball mouthfeel of making sliding tender while, make goose mud have certain adhesive, be more easily extruded into a ball; Also add preserved egg yellow in a goose ball, have more nutrition, the Chinese prickly ash added makes a goose ball originally just have the special favor of fiber crops, have passed through sterilization treatment after this packing of product under high-pressure high-temperature environment, makes this product can long-term storage.
Detailed description of the invention
Embodiment one
A kind of goose local flavor burger, comprises the raw material of following weight portion: goose 200, ginger juice 4, egg white 20, preserved egg yellow 30, salt 8, cardamom 4, Chinese prickly ash 5, white sugar 2.
2, a kind of preparation method of goose local flavor burger comprises following preparation method:
1) goose is pickled
Smear ginger juice, salt, Chinese prickly ash at whole fresh goose surface uniform, pickle after 1-2 hour in order to stand-by;
2) goose is prepared
Put into boiling water and carry out big fire by having pickled whole goose and heat 2 hours, add salt, white sugar in heating process, after heating, the whole goose of boiling is put into frozen water and cool, with hand massage goose chest, goose leg 10 minutes in cooling procedure;
3) goose mud is prepared
Get goose breast and goose das Beinfleisch to be cut into bulk and to put into meat grinder and rub meat mud, in goose mud, add ginger juice, egg white, Chinese prickly ash, salt, cardamom, white sugar, and above-mentioned raw materials mixing is mixed thoroughly;
4) goose ball is prepared
Goose mud above-mentioned steps prepared is extruded into a ball, and is expelled in the middle of a ball with disposable syringe by preserved egg yellow, and the goose ball prepared is put into cold water pot, and after little baked wheaten cake boiling water, then boiling 10 minutes burgers float on the surface of the water namely ripe, pull out and cool with frozen water.
After ready-made goose ball aluminum foil sack vacuum packet is installed, sterilization treatment 50 minutes in the high-pressure high-temperature environment of 1.4 atmospheric pressure and 130 DEG C.
Claims (3)
1. a goose local flavor burger, is characterized in that the raw material comprising following weight portion: goose 200, ginger juice 2-5, egg white 10-30, preserved egg yellow 20-30, salt 6-10, cardamom 2-4, Chinese prickly ash 2-5, white sugar 1-3.
2. a preparation method for goose local flavor burger, is characterized in that comprising following preparation method:
1) goose is pickled
Smear ginger juice, salt, Chinese prickly ash at whole fresh goose surface uniform, pickle after 1-2 hour in order to stand-by;
2) goose is prepared
Put into boiling water and carry out big fire by having pickled whole goose and heat 2 hours, add salt, white sugar in heating process, after heating, the whole goose of boiling is put into frozen water and cool, with hand massage goose chest, goose leg 5-10 minute in cooling procedure;
3) goose mud is prepared
Get goose breast and goose das Beinfleisch to be cut into bulk and to put into meat grinder and rub meat mud, in goose mud, add ginger juice, egg white, Chinese prickly ash, salt, cardamom, white sugar, and above-mentioned raw materials mixing is mixed thoroughly;
4) goose ball is prepared
Goose mud above-mentioned steps prepared is extruded into a ball, and is expelled in the middle of a ball with disposable syringe by preserved egg yellow, and the goose ball prepared is put into cold water pot, and after little baked wheaten cake boiling water, then boiling 10 minutes burgers float on the surface of the water namely ripe, pull out and cool with frozen water.
3. the preparation method of a kind of goose local flavor burger according to claim 2, it is characterized in that: after ready-made goose ball aluminum foil sack vacuum packet is installed, sterilization treatment 30-60 minute in the high-pressure high-temperature environment of 1.3-1.5 atmospheric pressure and 110-140 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410504627.0A CN104323306A (en) | 2014-09-26 | 2014-09-26 | Flavor goose meat ball and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410504627.0A CN104323306A (en) | 2014-09-26 | 2014-09-26 | Flavor goose meat ball and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323306A true CN104323306A (en) | 2015-02-04 |
Family
ID=52398238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410504627.0A Pending CN104323306A (en) | 2014-09-26 | 2014-09-26 | Flavor goose meat ball and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104323306A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824691A (en) * | 2015-05-18 | 2015-08-12 | 合肥市好旺养殖科技有限公司 | Meat balls with tenebrio molitor meal flavor |
| CN108112891A (en) * | 2016-11-30 | 2018-06-05 | 丹阳市金土地景观苗木专业合作社 | A kind of goose meals and its manufacture craft |
| CN108260770A (en) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | A kind of halogen goose preparation method |
| CN113712159A (en) * | 2021-09-08 | 2021-11-30 | 大连诚健餐饮管理集团有限公司 | Preparation method of beef fiber balls |
-
2014
- 2014-09-26 CN CN201410504627.0A patent/CN104323306A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824691A (en) * | 2015-05-18 | 2015-08-12 | 合肥市好旺养殖科技有限公司 | Meat balls with tenebrio molitor meal flavor |
| CN108112891A (en) * | 2016-11-30 | 2018-06-05 | 丹阳市金土地景观苗木专业合作社 | A kind of goose meals and its manufacture craft |
| CN108260770A (en) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | A kind of halogen goose preparation method |
| CN113712159A (en) * | 2021-09-08 | 2021-11-30 | 大连诚健餐饮管理集团有限公司 | Preparation method of beef fiber balls |
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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: 20150204 |
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| WD01 | Invention patent application deemed withdrawn after publication |