CN104544258A - Method for quickly fermenting goose legs - Google Patents
Method for quickly fermenting goose legs Download PDFInfo
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- CN104544258A CN104544258A CN201510042298.7A CN201510042298A CN104544258A CN 104544258 A CN104544258 A CN 104544258A CN 201510042298 A CN201510042298 A CN 201510042298A CN 104544258 A CN104544258 A CN 104544258A
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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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
- A23L13/45—Addition of, or treatment with, microorganisms
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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Abstract
The invention belongs to the field of the food processing technology and in particular relates to a method for quickly fermenting goose legs. The method comprises the following steps: I. curing goose legs preliminarily; II. inoculating and fermenting; III. marinating; IIIV. roasting in a marinating manner; and V. packaging. According to the method for quickly fermenting goose legs, the defects that the existing goose leg meat is rough in meat quality and has poor mouthfeel and fragrance are overcome, the method has short fermentation period, and the prepared goose leg meat has fine mouthfeel and strong marinated and roasted flavor; and furthermore, the method has the advantages that the fermentation time is short, the meat product cannot be rotten easily and the production cost is low.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method of Rapid Fermentation goose leg.
Background technology
In goose, the content of protein is higher, and amino acid classes is many, and digestibility is high, is easy to the utilization that is absorbed by the body, and has the effect strengthening muscle power, strengthening body.Goose contains grows to growth in humans the phospholipid played an important role, and is one of important sources of fat and phosphatide in Chinese's diet structure.Goose has good dietary function to diseases such as malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weaknesses.The traditional Chinese medical science is thought, goose has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles.Containing more B family vitamin in goose breast, there is the effect of the skin that sets up, protects; Containing more irony in round, hypoferric anemia can be improved; Containing abundant bone collagen in wing meat, there is the function of strengthening blood vessel, muscle, tendon.
Because goose leg muscle enriches, muscle fibre is large and coarse, and mouthfeel is fineless and smooth, fresh insufficient fragrance, therefore, how to improve the problem that goose das Beinfleisch edible quality is everybody concern at present.Fermentation tenderization method is a new technology, more in state's researchs such as Japan and America and Europes.By this method for the production of, principal item has ferment local-flavor sausage, tart flavour sausage.The bacterial classification used that ferments has the capability of doing sth the Lactobacillus of hot salt tolerant, Mycosphaerella, streptococcus and saccharomycete.Also a large amount of improvement opportunity for goose fermentation has been there is in prior art, such as China Patent No. is the patent of invention of 200910071994.5, disclose a kind of processing method of fermented air-dried goose, the method comprises the following steps: (1), and raw material arranges: raw material goose is carried out soaking and washing; (2) configuration of pickling liquid; (3) actication of culture; (4) pickle and fermentation; (5) air-dry: to put into baking poultry 60 DEG C, air-dry 36h; (6) pack: adopt vacuum packaging to obtain finished product; (7) high pressure sterilization.The goose cholesterol of the method processing is low, and fat content is low, and protein is easy to absorb, and is conducive to the raising of immunity, and has unique local flavor, and mouthfeel is good.But for goose leg muscle, tissue fibers is more, therefore eating mouthfeel can be more coarse.The zymotechnique of foregoing invention does not have the function of softening goose, and can invent a kind of solution goose leg das Beinfleisch meat as can be seen here coarse, the goose leg fermentation process of the problem of the deficiency of mouthfeel and fragrance, becomes the technical problem that those skilled in the art are urgently to be resolved hurrily.
Summary of the invention
One of the object of the invention is in order to solve the problems of the technologies described above, a kind of method of Rapid Fermentation goose leg is provided, the method is coarse for current goose das Beinfleisch meat, the deficiency of mouthfeel and fragrance, provides a kind of method that fermentation period is short, the fermentation goose leg that fragrance is given prominence to baked by delicate mouthfeel, halogen.
In order to reach above-mentioned technique effect, technical scheme of the present invention is:
A method for Rapid Fermentation goose leg, comprises the following steps:
Step one: first the pickling of raw material goose leg: remove skin or unpeeled band bone goose leg, clean with water purification, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, get parts by weight be 80 ~ 100 parts drain after goose leg put into container, adding parts by weight is the salt of 1 ~ 5 part, the cooking wine of 1 ~ 6 part, the natrium nitrosum of 0.001 ~ 0.005 part, mixes, put into 0 ~ 6 DEG C of environment, pickle 5 ~ 12h;
Step 2: inoculation fermentation: getting parts by weight is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 0.1 ~ 2 part, is positioned in the environment of temperature 14 ~ 30 DEG C, relative humidity 75 ~ 90%, fermentation 10 ~ 24h;
Step 3: stew in soy sauce: get that parts by weight are the sucrose of 1 ~ 9 part, the anise of 0.05 ~ 0.2 part, the Chinese prickly ash of 0.001 ~ 0.02 part, the fennel seeds of 0.08 ~ 0.12 part, the Radix Glycyrrhizae of 0.2 ~ 0.5 part, the cassia bark of 0.1 ~ 0.5 part, the cloves of 0.04 ~ 0.08 part, the tsaoko of 0.1 ~ 0.4 part, the ginger of 1 ~ 5 part put into container, add the water of 250 ~ 350 parts to described container after, infusion 10 ~ 40min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 10 ~ 30min, described stew in soy sauce temperature is 90 ~ 110 DEG C, pulls out and drains;
Step 4: halogen is baked: goose leg step 3 prepared puts into baking box, regulates temperature at 80 ~ 150 DEG C, baking 15 ~ 30min, takes out;
Step 5: packaging: be packaged into bag after the goose leg cooling of step 4 being prepared, after vacuum seal, carry out sterilization processing.
Preferably, inoculation fermentation in described step 2: getting parts by weight is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 0.5 ~ 1.5 part, be positioned in the environment of temperature 22 ~ 28 DEG C, relative humidity 80 ~ 87%, fermentation 15 ~ 20h.
Described composite ferment comprises the component of following parts by weight:
Preferably, described composite ferment comprises the component of following parts by weight:
More preferably, described composite ferment comprises the component of following parts by weight:
Preferably, stew in soy sauce in described step 3: get the sucrose that parts by weight are 3 ~ 8 parts, the anise of 0.08 ~ 0.15 part, the Chinese prickly ash of 0.005 ~ 0.015 part, the fennel seeds of 0.10 ~ 0.12 part, the Radix Glycyrrhizae of 0.3 ~ 0.4 part, the cassia bark of 0.1 ~ 0.3 part, the cloves of 0.05 ~ 0.07 part, the tsaoko of 0.1 ~ 0.3 part, container put into by the ginger of 2 ~ 4 parts, add the water of 270 ~ 300 parts to described container after, infusion 20 ~ 35min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 15 ~ 25min, described stew in soy sauce temperature is 100 ~ 105 DEG C, pull out and drain.
Beneficial effect of the present invention is:
1, the method for a kind of Rapid Fermentation goose leg of the present invention, improve mouthfeel and the local flavor of goose leg, goose leg is through microorganism and enzyme combined ferment goose leg das Beinfleisch, on the one hand, fermentation solves the slightly old problem of goose das Beinfleisch, improve the tenderness of goose das Beinfleisch, increase the delicate flavour of goose das Beinfleisch, reduce the careless fishy smell of goose das Beinfleisch; Secondly, produce more amino acid, oligopeptide composition by fermentation, the easier digested absorption of goose das Beinfleisch nutritional labeling, the small-molecule substance that fermentation produces, increase fragrance and the color and luster of baking goose das Beinfleisch.
2, the method for a kind of Rapid Fermentation goose leg of the present invention, shortens fermentation time, have employed bacterium enzyme combined ferment, and within the goose leg fermentation time reduction time to 24 hours, and traditional meat fermentation needs 2-10 days or longer.Shorten fermentation time, reduce the risk that meat products rots, reduce production cost.
Detailed description of the invention
Hereafter in detail the specific embodiment of the invention will be described.It should be noted that the combination of technical characteristic or the technical characteristic described in following embodiment should not be considered to isolated, they can mutually be combined thus be reached better technique effect
Embodiment 1 fermentation condition Multifactor Combination screening experiment
By single factor experiment result, choose composite ferment each bacterium enzyme ratio of weight and number, inoculum concentration, fermentation temperature, fermentation time 4 factors and pH value, amino acid nitrogen content 2 inspection target, each factor gets 3 levels, carries out orthogonal test, optimizes the parameter value of each factor further.The factor level of orthogonal test is in table 1, and orthogonal experiments is in table 2.Wherein, each bacterium enzyme ratio of weight and number is Lactobacillus plantarum: wood sugar glucose sugar coccus: the inferior Debaryomyces bacterium of the Chinese: the ratio of weight and number of papain.
Table 1 ferments goose leg orthogonal test factor level
Table 2 ferments the orthogonal experiments of goose leg process optimization
Can find out from Orthogonal experiment results, the size order that 4 factors affect meat pH value is: fermentation time > bacterium enzyme ratio > inoculum concentration > fermentation temperature; The size order affecting amino nitrogen content is: bacterium enzyme ratio > inoculum concentration > fermentation time > fermentation temperature.PH value and amino nitrogen content reaction attenuation degree, pH value is too low, product acid is spent greatly, affect mouthfeel, ammonia nitrogen is too high, meat meeting powder, control between 5.0 ~ 5.26 by the pH value of subjective appreciation product, amino acid nitrogen content overall local flavor when 0.85% ~ 0.89% scope is best, on this basis by preferably drawing the scope of optimal conditions of fermentation, namely bacterium enzyme ratio of weight and number is Lactobacillus plantarum: wood sugar glucose sugar coccus: the inferior Debaryomyces bacterium of the Chinese: papain=1: 2: 1: 2, inoculation parts by weight are 1.0 parts, fermentation temperature 14 DEG C, fermentation time 15h, carry out 3 parallel tests with this understanding, products obtained therefrom pH value average out to 5.25, amino acid nitrogen content average out to 0.89%, organoleptic attribute is good, physicochemical and microbial index all meets target level of product quality, optimum results is reliable.
Embodiment 2
A method for Rapid Fermentation goose leg, comprises the following steps:
Step one: first the pickling of raw material goose leg: remove skin or unpeeled band bone goose leg, clean with water purification, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, get parts by weight be 80 parts drain after goose leg put into container, adding parts by weight is the salt of 1 part, the cooking wine of 1 part, the natrium nitrosum of 0.001 part, mixes, put into 0 DEG C of environment, pickle 5h;
Step 2: inoculation fermentation: getting parts by weight is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 0.1 part, is positioned in the environment of temperature 20 DEG C, relative humidity 75%, fermentation 24h;
Step 3: stew in soy sauce: get that parts by weight are the sucrose of 1 part, the anise of 0.05 part, the Chinese prickly ash of 0.001 part, the fennel seeds of 0.08 part, the Radix Glycyrrhizae of 0.2 part, the cassia bark of 0.1 part, the cloves of 0.04 part, the tsaoko of 0.1 part, the ginger of 1 part put into container, add the water of 250 parts to described container after, infusion 10min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 10min, described stew in soy sauce temperature is 90 DEG C, pulls out and drains;
Step 4: halogen is baked: goose leg step 3 prepared puts into baking box, regulates temperature at 80 DEG C, baking 30min, takes out;
Step 5: packaging: be packaged into bag after the goose leg cooling of step 4 being prepared, after vacuum seal, carry out sterilization processing.
Composite ferment comprises the component of following parts by weight:
Embodiment 3
A method for Rapid Fermentation goose leg, comprises the following steps:
Step one: first the pickling of raw material goose leg: remove skin or unpeeled band bone goose leg, clean with water purification, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, get parts by weight be 90 parts drain after goose leg put into container, adding parts by weight is the salt of 4 parts, the cooking wine of 3 parts, the natrium nitrosum of 0.004 part, mixes, put into 5 DEG C of environment, pickle 6h;
Step 2: inoculation fermentation: getting parts by weight is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 0.5 part, is positioned in the environment of temperature 22 DEG C, relative humidity 80%, fermentation 20h;
Step 3: stew in soy sauce: get that parts by weight are the sucrose of 3 parts, the anise of 0.08 part, the Chinese prickly ash of 0.005 part, the fennel seeds of 0.10 part, the Radix Glycyrrhizae of 0.3 part, the cassia bark of 0.1 part, the cloves of 0.05 part, the tsaoko of 0.1 part, the ginger of 2 parts put into container, add the water of 270 parts to described container after, infusion 20min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 15min, described stew in soy sauce temperature is 100 DEG C, pulls out and drains;
Step 4: halogen is baked: goose leg step 3 prepared puts into baking box, regulates temperature at 90 DEG C, baking 25min, takes out;
Step 5: packaging: be packaged into bag after the goose leg cooling of step 4 being prepared, after vacuum seal, carry out sterilization processing.
Composite ferment comprises the component of following parts by weight:
Embodiment 4
A method for Rapid Fermentation goose leg, comprises the following steps:
Step one: first the pickling of raw material goose leg: remove skin or unpeeled band bone goose leg, clean with water purification, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, get parts by weight be 95 parts drain after goose leg put into container, adding parts by weight is the salt of 4 parts, the cooking wine of 4 parts, the natrium nitrosum of 0.003 part, mixes, put into 4 DEG C of environment, pickle 10h;
Step 2: inoculation fermentation: getting parts by weight is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 1.0 parts, is positioned in the environment of temperature 14 DEG C, relative humidity 85%, fermentation 15h;
Step 3: stew in soy sauce: get that parts by weight are the sucrose of 7 parts, the anise of 0.09 part, the Chinese prickly ash of 0.007 part, the fennel seeds of 0.10 part, the Radix Glycyrrhizae of 0.35 part, the cassia bark of 0.2 part, the cloves of 0.06 part, the tsaoko of 0.2 part, the ginger of 3 parts put into container, add the water of 290 parts to described container after, infusion 30min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 20min, described stew in soy sauce temperature is 103 DEG C, pulls out and drains;
Step 4: halogen is baked: goose leg step 3 prepared puts into baking box, regulates temperature at 100 DEG C, baking 20min, takes out;
Step 5: packaging: be packaged into bag after the goose leg cooling of step 4 being prepared, after vacuum seal, carry out sterilization processing.
Composite ferment comprises the component of following parts by weight:
Embodiment 5
A method for Rapid Fermentation goose leg, comprises the following steps:
Step one: first the pickling of raw material goose leg: remove skin or unpeeled band bone goose leg, clean with water purification, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, get parts by weight be 100 parts drain after goose leg put into container, adding parts by weight is the salt of 4 parts, the cooking wine of 5 parts, the natrium nitrosum of 0.005 part, mixes, put into 6 DEG C of environment, pickle 12h;
Step 2: inoculation fermentation: getting parts by weight is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 1.5 parts, is positioned in the environment of temperature 20 DEG C, relative humidity 87%, fermentation 18h;
Step 3: stew in soy sauce: get that parts by weight are the sucrose of 8 parts, the anise of 0.15 part, the Chinese prickly ash of 0.015 part, the fennel seeds of 0.12 part, the Radix Glycyrrhizae of 0.4 part, the cassia bark of 0.3 part, the cloves of 0.07 part, the tsaoko of 0.3 part, the ginger of 4 parts put into container, add the water of 300 parts to described container after, infusion 35min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 25min, described stew in soy sauce temperature is 105 DEG C, pulls out and drains;
Step 4: halogen is baked: goose leg step 3 prepared puts into baking box, regulates temperature at 120 DEG C, baking 20min, takes out;
Step 5: packaging: be packaged into bag after the goose leg cooling of step 4 being prepared, after vacuum seal, carry out sterilization processing.
Composite ferment comprises the component of following parts by weight:
Embodiment 6
A method for Rapid Fermentation goose leg, comprises the following steps:
Step one: first the pickling of raw material goose leg: remove skin or unpeeled band bone goose leg, clean with water purification, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, get parts by weight be 100 parts drain after goose leg put into container, adding parts by weight is the salt of 5 parts, the cooking wine of 6 parts, the natrium nitrosum of 0.005 part, mixes, put into 6 DEG C of environment, pickle 12h;
Step 2: inoculation fermentation: getting parts by weight is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 2 parts, is positioned in the environment of temperature 30 DEG C, relative humidity 90%, fermentation 10h;
Step 3: stew in soy sauce: get that parts by weight are the sucrose of 9 parts, the anise of 0.2 part, the Chinese prickly ash of 0.02 part, the fennel seeds of 0.12 part, the Radix Glycyrrhizae of 0.4 part, the cassia bark of 0.3 part, the cloves of 0.08 part, the tsaoko of 0.4 part, the ginger of 5 parts put into container, add the water of 300 parts to described container after, infusion 40min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 30min, described stew in soy sauce temperature is 110 DEG C, pulls out and drains;
Step 4: halogen is baked: goose leg step 3 prepared puts into baking box, regulates temperature at 150 DEG C, baking 15min, takes out;
Step 5: packaging: be packaged into bag after the goose leg cooling of step 4 being prepared, after vacuum seal, carry out sterilization processing.
Composite ferment comprises the component of following parts by weight:
Embodiment 2 ~ 6 is carried out goose leg organoleptic indicator to evaluate, select Majors of Food personnel 20 people, color and luster, local flavor, the mouthfeel of five goose legs prepared of Evaluation operation example 2 ~ 6 respectively, and provide scoring, 100 points full, and calculate average score and organoleptic indicator's evaluation of embodiment 2 ~ 6, the results are shown in Table 3.
Table 3 embodiment 2 ~ 6 goose leg organoleptic indicator evaluates
From result described in table 3, it is all higher that the goose leg organoleptic indicator that the embodiment of the present invention 2 ~ 6 is prepared evaluates number, wherein the evaluation of embodiment 4 is best, and organoleptic indicator evaluates average mark and reaches 95 points, and the method for the Rapid Fermentation goose leg described in embodiment 4 is optimum preparation method.The method of a kind of Rapid Fermentation goose leg of the present invention, improves matter structure and the local flavor of goose leg, and goose leg is through microorganism and enzyme combined ferment goose leg das Beinfleisch, on the one hand, fermentation solves the slightly old problem of goose das Beinfleisch, improves the tenderness of goose das Beinfleisch, increase the delicate flavour of goose das Beinfleisch, reduce the careless fishy smell of goose das Beinfleisch; Secondly, produce more amino acid, oligopeptide composition by fermentation, the easier digested absorption of goose das Beinfleisch nutritional labeling, the small-molecule substance that fermentation produces, increase fragrance and the color and luster of baking goose das Beinfleisch.Method of the present invention shortens fermentation time simultaneously, have employed bacterium enzyme combined ferment, and within the goose leg fermentation time reduction time to 24 hours, and traditional meat fermentation needs 2-10 days or longer.Shorten fermentation time, reduce the risk that meat products rots, reduce production cost.
Above-mentioned detailed description is the illustrating of possible embodiments for invention, and this embodiment is also not used to limit the scope of the claims of the present invention, does not allly depart from equivalence of the present invention and implements or change, and all should be contained in the scope of the claims of the present invention.
In addition, those skilled in the art also can make various amendments in other form and details, interpolation and replacement in the claims in the present invention scope of disclosure and spirit.Certainly, the changes such as these various amendments made according to the present invention's spirit, interpolation and replacement, all should be included within the present invention's scope required for protection.
Claims (6)
1. a method for Rapid Fermentation goose leg, is characterized in that, comprises the following steps:
Step one: first the pickling of raw material goose leg: remove skin or unpeeled band bone goose leg, clean with water purification, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, get parts by weight be 80 ~ 100 parts drain after goose leg put into container, adding parts by weight is the salt of 1 ~ 5 part, the cooking wine of 1 ~ 6 part, the natrium nitrosum of 0.001 ~ 0.005 part, mixes, put into 0 ~ 6 DEG C of environment, pickle 5 ~ 12h;
Step 2: inoculation fermentation: taken amount number is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 0.1 ~ 2 part, is positioned in the environment of temperature 14 ~ 30 DEG C, relative humidity 75 ~ 90%, fermentation 10 ~ 24h;
Step 3: stew in soy sauce: get that parts by weight are the sucrose of 1 ~ 9 part, the anise of 0.05 ~ 0.2 part, the Chinese prickly ash of 0.001 ~ 0.02 part, the fennel seeds of 0.08 ~ 0.12 part, the Radix Glycyrrhizae of 0.2 ~ 0.5 part, the cassia bark of 0.1 ~ 0.5 part, the cloves of 0.04 ~ 0.08 part, the tsaoko of 0.1 ~ 0.4 part, the ginger of 1 ~ 5 part put into container, add the water of 250 ~ 350 parts to described container after, infusion 10 ~ 40min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 10 ~ 30min, described stew in soy sauce temperature is 90 ~ 110 DEG C, pulls out and drains;
Step 4: halogen is baked: goose leg step 3 prepared puts into baking box, regulates temperature at 80 ~ 150 DEG C, baking 15 ~ 30min, takes out;
Step 5: packaging: be packaged into bag after the goose leg cooling of step 4 being prepared, after vacuum seal, carry out sterilization processing.
2. the method for a kind of Rapid Fermentation goose leg according to claim 1, it is characterized in that, inoculation fermentation in described step 2: taken amount number is in the goose leg pickled prepared to described step one of the composite ferment vaccinal injection of 0.5 ~ 1.5 part, be positioned in the environment of temperature 14 ~ 20 DEG C, relative humidity 80 ~ 87%, fermentation 15 ~ 20h.
3. the method for a kind of Rapid Fermentation goose leg according to any one of claim 1 or 2, it is characterized in that, the composite ferment in described step 2 comprises the component of following parts by weight:
4. the method for a kind of Rapid Fermentation goose leg according to claim 3, it is characterized in that, described composite ferment comprises the component of following parts by weight:
5. the method for a kind of Rapid Fermentation goose leg according to claim 3, it is characterized in that, described composite ferment comprises the component of following parts by weight:
6. according to the method for a kind of Rapid Fermentation goose leg according to claim 1, it is characterized in that, stew in soy sauce in described step 3: get the sucrose that parts by weight are 3 ~ 8 parts, the anise of 0.08 ~ 0.15 part, the Chinese prickly ash of 0.005 ~ 0.015 part, the fennel seeds of 0.10 ~ 0.12 part, the Radix Glycyrrhizae of 0.3 ~ 0.4 part, the cassia bark of 0.1 ~ 0.3 part, the cloves of 0.05 ~ 0.07 part, the tsaoko of 0.1 ~ 0.3 part, container put into by the ginger of 2 ~ 4 parts, add the water of 270 ~ 300 parts to described container after, infusion 20 ~ 35min is prepared into saltwater brine, the goose leg fermented step 2 prepared puts into saltwater brine, stew in soy sauce 15 ~ 25min, described stew in soy sauce temperature is 100 ~ 105 DEG C, pull out and drain.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107581515A (en) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | A kind of processing method of microbial fermentation pressed salted duck |
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