CN104757571A - Preparation method of pumpkin goose meat - Google Patents
Preparation method of pumpkin goose meat Download PDFInfo
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- CN104757571A CN104757571A CN201510136410.3A CN201510136410A CN104757571A CN 104757571 A CN104757571 A CN 104757571A CN 201510136410 A CN201510136410 A CN 201510136410A CN 104757571 A CN104757571 A CN 104757571A
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- pumpkin
- goose
- preparation
- powder
- goose meat
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Abstract
The invention belongs to the field of foods, and particularly relates to a preparation method of pumpkin goose meat. The preparation method comprises the following steps: (1) blanching goose meat and fishing out for later use; (2) adding flavor seasoning, spicy seasoning, oyster sauce, table salt, starch, and vegetable oil in the goose meat, and carrying out mixed pickling for 20-40 minutes; (3) cutting a pumpkin and hollowing, wherein the volume ratio of the upper part to the lower part of the cut pumpkin is 3 to 1; and (4) putting the pickled goose meat into the lower part of the pumpkin, covering the upper part of the pumpkin, and steaming in a food steamer for 30-60 minutes. The pumpkin goose meat prepared by the invention is rich in nutrition, unique in flavor, fresh and delicious in taste, and not greasy, and is faint scent.
Description
Technical field
The invention belongs to field of food, specifically relate to a kind of preparation method of pumpkin goose.
Background technology
Goose is a kind of nutritious meat product, and be rich in the several amino acids of needed by human, protein, multivitamin, nicotinic acid, sugar, trace element, and fat content is very low, unsaturated fatty acid content is high, very favourable to health.Pumpkin is the plant of Curcurbitaceae Cucurbita, containing the multiple beneficiating ingredient to human body, such as: polysaccharide, amino acid, activated protein carotenoid and various trace elements etc.
Summary of the invention
The object of the invention is to: the preparation method that a kind of nutritious, delicious flavour, the pumpkin goose that A sweety scent assails the nostrils are provided.
In order to realize foregoing invention object, the invention provides following technical scheme:
A preparation method for pumpkin goose, comprises the following steps:
(1) goose blanching is pulled out for subsequent use;
(2) in goose, add flavor seasoning, spices flavouring, oyster sauce, salt, starch, vegetable oil, mix the 20-40 minute that salts down;
(3) pumpkin is cut into incision, empties, the upper and lower two parts volume ratio of the pumpkin after incision is 3:1;
(4) goose pickled is put into the pumpkin of bottom, the pumpkin covering top is put into food steamer and is steamed 30-60min.
Preferably, goose in described step (2): oyster sauce: salt: starch: vegetable oil: spices flavouring: the weight ratio of flavor seasoning is:
1：0.01-0.05:0.01-0.05:0.01-0.1:0.01-0.04:0.01-0.08：0.01-0.08。
Preferably, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: Ground Cloves=5-12:6-10:3-5:2-5:1-2.
Preferably, described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: catsup=2-5:3-5:3-5:0.8-1.0.
Beneficial effect of the present invention is: the pumpkin goose that the present invention obtains is nutritious, unique flavor, delicious flavour, and non-greasy, A sweety scent assails the nostrils.
Detailed description of the invention
A preparation method for pumpkin goose, comprises the following steps:
(1) goose blanching is pulled out for subsequent use;
(2) in goose, add flavor seasoning, spices flavouring, oyster sauce, salt, starch, vegetable oil, mixing salts down 40 minutes;
(3) pumpkin is cut into incision, empties, the upper and lower two parts volume ratio of the pumpkin after incision is 3:1;
(4) goose pickled is put into the pumpkin of bottom, the pumpkin covering top is put into food steamer and is steamed 30-60min.
Wherein, goose in described step (2): oyster sauce: salt: starch: vegetable oil: spices flavouring: the weight ratio of flavor seasoning is:
1：0.01-0.05:0.01-0.05:0.01-0.1:0.01-0.04:0.01-0.08：0.01-0.08。
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: Ground Cloves=5-12:6-10:3-5:2-5:1-2.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: catsup=2-5:3-5:3-5:0.8-1.0.
The pumpkin goose that the present invention obtains is nutritious, unique flavor, delicious flavour, and non-greasy, A sweety scent assails the nostrils.
Claims (4)
1. a preparation method for pumpkin goose, is characterized in that, comprises the following steps:
(1) goose blanching is pulled out for subsequent use;
(2) in goose, add flavor seasoning, spices flavouring, oyster sauce, salt, starch, vegetable oil, mix the 20-40 minute that salts down;
(3) pumpkin is cut into incision, empties, the upper and lower two parts volume ratio of the pumpkin after incision is 3:1;
(4) goose pickled is put into the pumpkin of bottom, the pumpkin covering top is put into food steamer and is steamed 30-60min.
2. the preparation method of pumpkin goose according to claim 1, is characterized in that: goose in described step (2): oyster sauce: salt: starch: vegetable oil: spices flavouring: the weight ratio of flavor seasoning is:
1：0.01-0.05:0.01-0.05:0.01-0.1:0.01-0.04:0.01-0.08：0.01-0.08。
3. the preparation method of pumpkin goose according to claim 1, is characterized in that: described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: Ground Cloves=5-12:6-10:3-5:2-5:1-2.
4. the preparation method of pumpkin goose according to claim 1, is characterized in that: described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: catsup=2-5:3-5:3-5:0.8-1.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510136410.3A CN104757571A (en) | 2015-03-27 | 2015-03-27 | Preparation method of pumpkin goose meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510136410.3A CN104757571A (en) | 2015-03-27 | 2015-03-27 | Preparation method of pumpkin goose meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757571A true CN104757571A (en) | 2015-07-08 |
Family
ID=53639948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510136410.3A Pending CN104757571A (en) | 2015-03-27 | 2015-03-27 | Preparation method of pumpkin goose meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477514A (en) * | 2018-04-11 | 2018-09-04 | 六安市胜缘食品有限公司 | A kind of the making formula and manufacture craft of Southern Anhui |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584151A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean goose meat and preparation method thereof |
| CN103876173A (en) * | 2013-12-25 | 2014-06-25 | 安徽先知缘食品有限公司 | Kidney bean goose and preparation method thereof |
-
2015
- 2015-03-27 CN CN201510136410.3A patent/CN104757571A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584151A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean goose meat and preparation method thereof |
| CN103876173A (en) * | 2013-12-25 | 2014-06-25 | 安徽先知缘食品有限公司 | Kidney bean goose and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 犀文图书: "《蒸炒炖煮烧卤熏1688例高清版》", 31 May 2012 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477514A (en) * | 2018-04-11 | 2018-09-04 | 六安市胜缘食品有限公司 | A kind of the making formula and manufacture craft of Southern Anhui |
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| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150708 |