CN104997052B - A kind of dry-powder air-current method for salting of old goose - Google Patents
A kind of dry-powder air-current method for salting of old goose Download PDFInfo
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- CN104997052B CN104997052B CN201510464663.3A CN201510464663A CN104997052B CN 104997052 B CN104997052 B CN 104997052B CN 201510464663 A CN201510464663 A CN 201510464663A CN 104997052 B CN104997052 B CN 104997052B
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Abstract
The invention discloses the production method that a kind of dry-powder air-current pickles old goose, its curing process includes the following steps：（1）The pretreatment of preserved materials：Corresponding preserving raw material is weighed in parts by weight：The heating of wet feed group is cooled to room temperature spare after mixing, siccative group is broken into powder, it is spare；（2）Old goose prepares：The qualified raw goose of quarantine is chosen, is then slaughtered, after cleaning up, wet feed group is put into and soaks 0.5 ~ 1h；（3）Dry powder is pickled：By step 2）In old goose be put into the curing container of closing, by siccative group be in pink mist with the pressure of 150 ~ 200 atmospheric pressure under 50 ~ 70 degrees Celsius, by atomizing lance, dimerization nebulizes particulate siccative group, carry out marinated 0.5 ~ 1 it is small when after be vacuum-packed.The old goose that the present invention prepares is unique in taste, the solid flexible non-greasy of meat, and the greasy degree of particularly cortex is pickled without the old goose of tradition.
Description
Technical field
The present invention relates to a kind of cure foods, and in particular to a kind of dry-powder air-current method for salting of old goose.
Background technology
Goose is full of nutrition, rich in a variety of amino acid needed by human, protein, multivitamin, nicotinic acid, sugar, micro
Element, and fat content is very low, and unsaturated fatty acid content is high, highly beneficial to health.The protein content of goose
Very high, according to measure, its content is all higher than duck, chicken, beef, pork, and lysine content is higher than Broiler chicks.Goose is made at the same time
One of pollution-free food that 21 century gives priority to was classified as by FAO (Food and Agriculture Organization of the United Nation) in 2002 for pollution-free food.Theory of traditional Chinese medical science is recognized
For goose sweet taste, there are tonifying yin QI invigorating, warm stomach to open the anti-aging effect of Tianjin, wind-damp dispelling, be the top grade of the dietary therapy of Chinese medicine.Mended with QI invigorating
Empty and stomach quenches the thirst, is relieving cough and reducing sputum, the effect such as solution lead poisoning.Suitable insufficiency of vital energy and blood in poor health, the people of malnutrition eat.Qi-restoratives
QI invigorating, warm stomach are promoted the production of body fluid.All often thirsty, weak, shortness of breath, loss of appetite person, can often drink goose soup, eat goose, so can both supplement
Old-aged diabetic's nutrition, and controllable progression of the disease, can also treat and prevent the illnesss such as cough, especially catch a cold to treatment,
Acute and chronic tracheitis, chronic nephritis, old edema, pulmonary emphysema, asthma, phlegm heap soil or fertilizer over and around the roots have good effect.It is particularly suitable for nourishing in the winter time.
Traditional old goose pickles the immersion for being required for the long period and cooks link, such as Chinese invention patent Publication No.
A kind of production method of the marinated old goose of suppression fat oxidation of 103340426 B of CN, discloses its marinated immersion and pickles and boil
Process processed, but to be easy to cause old goose matter loose for its prolonged immersion and cooking, influences mouthfeel, and its is tasty not deep enough
Enter.
The content of the invention
Goal of the invention：In order to overcome the deficiencies in the prior art, the present invention provides a kind of dry-powder air-current of old goose and salts down
Method processed.
Technical solution：To achieve the above object, the production method that a kind of dry-powder air-current provided by the invention pickles old goose, its
Curing process includes the following steps：
（1）The pretreatment of preserved materials：Corresponding preserving raw material is weighed in parts by weight：The wet feed group includes：Melon
13 ~ 18 parts of bean gum, 8 ~ 12 parts of dark soy sauce, 1 ~ 2 part of cold grinding lemon oil, 8 ~ 13 parts of 30% glucose solution, concentration 0.05%
7 ~ 9 parts of calcium chloride, 6 ~ 8 parts of yellow rice wine, 2 ~ 4 parts of green onion, 2 ~ 4 parts of ginger, 5 ~ 8 parts of citric acid；The siccative group includes：Tealeaves 10 ~ 15
Part, 10 ~ 15 parts of Divine Comedy, 10 ~ 15 parts of malt, 10 ~ 15 parts of the membrane of a chicken's gizzard, 10 ~ 15 parts of dried peppermint leaf, 0.5 ~ 2 part of sodium citrate, benzoic acid
0.5 ~ 2 part of sodium, 6 ~ 9 parts of konjaku flour, 0.3 ~ 0.5 part of pepper powder, 4 ~ 6 parts of skimmed milk power, 0.2 ~ 0.5 part of allspice, extra dry red wine is peppery
2 ~ 3 parts of green pepper, 5 ~ 8 parts of orange peel；
The heating of wet feed group is cooled to room temperature spare after mixing, siccative group is broken into powder, it is spare；
（2）Old goose prepares：Choose the qualified raw goose of quarantine, then slaughter, after cleaning up, be put into wet feed group immersion 0.5 ~
1h；
（3）Dry powder is pickled：By step 2）In old goose be put into the curing container of closing, under 50 ~ 70 degrees Celsius, with
Siccative group is in pink mist by the pressure of 150 ~ 200 atmospheric pressure, and by atomizing lance, dimerization nebulizes particulate siccative group, salts down
It is vacuum-packed after when system 0.5 ~ 1 is small.
Further, the dimerization into vaporific particulate fineness be 10 ~ 200 mesh.
Further, its preserving raw material includes wet feed group and siccative group in parts by weight：Including wet feed group and siccative group：
The wet feed group includes：15 ~ 18 parts of melon bean gum, 10 ~ 12 parts of dark soy sauce, 1 ~ 2 part of cold grinding lemon oil, 30% glucose are water-soluble
10 ~ 13 parts of liquid, 8 ~ 9 parts of the calcium chloride that mass concentration is 0.05%, 7 parts of yellow rice wine, 3 parts of green onion, 3 parts of ginger, 7 parts of citric acid；The siccative
Group includes：12 ~ 15 parts of tealeaves, 12 ~ 15 parts of Divine Comedy, 12 ~ 15 parts of malt, 12 ~ 15 parts of the membrane of a chicken's gizzard, 12 ~ 15 parts of dried peppermint leaf, citric acid
0.5 ~ 2 part of sodium, 0.5 ~ 2 part of sodium benzoate, 6 ~ 9 parts of konjaku flour, 0.3 ~ 0.5 part of pepper powder, 4 ~ 6 parts of skimmed milk power, allspice
0.2 ~ 0.5 part, 2 ~ 3 parts of chilli, 5 ~ 8 parts of orange peel.
Further, the siccative group accounting is 30 ~ 50%.
Further, the wet feed group accounting is 50 ~ 70%.
Beneficial effect：Dry-powder air-current provided by the invention pickles old goose, solves the long-time during old goose is pickled in tradition
The loose technical problem of meat caused by immersion and cooking, the present invention is by unique colloidal for preparing wet feed, on old goose surface
A wet feed layer is formed, then carrying out the shock of dusting air-flow by the dry mash under 150 ~ 200 atmospheric pressure pickles, and maintains its meat
Hardened degree, the infiltration degree of powder and the brittleness of old horrida cutis matter, method of the invention prepare overturned conventional traditional preparation
Method, the old goose prepared is unique in taste, the solid flexible non-greasy of meat, and the greasy of particularly cortex is pickled without the old goose of tradition
Degree.
Embodiment
The present invention is further described with reference to embodiment.
Embodiment 1：
A kind of dry-powder air-current pickles the composition of raw materials of old goose, in parts by weight its preserving raw material include 50% wet feed group and
50% siccative group：The wet feed group includes：18 parts of melon bean gum, 8 parts of dark soy sauce, 1 part of cold grinding lemon oil, 30% glucose are water-soluble
8 parts of liquid, 7 parts of the calcium chloride that concentration is 0.05%, 6 parts of yellow rice wine, 2 parts of green onion, 2 parts of ginger, 5 parts of citric acid；The siccative group includes：Tea
15 parts of leaf, 15 parts of Divine Comedy, 15 parts of malt, 15 parts of the membrane of a chicken's gizzard, 15 parts of dried peppermint leaf, 2 parts of sodium citrate, 2 parts of sodium benzoate, konjaku flour
9 parts, 0.5 part of pepper powder, 6 parts of skimmed milk power, 0.5 part of allspice, 3 parts of chilli, 8 parts of orange peel.
Embodiment 2：
A kind of dry-powder air-current pickles the composition of raw materials of old goose, in parts by weight its preserving raw material include 70% wet feed group and
30% siccative group：The wet feed group includes：13 parts of melon bean gum, 12 parts of dark soy sauce, 2 parts of cold grinding lemon oil, 30% glucose water
13 parts of solution, 9 parts of the calcium chloride that concentration is 0.05%, 8 parts of yellow rice wine, 4 parts of green onion, 4 parts of ginger, 8 parts of citric acid；The siccative group includes：
10 parts of tealeaves, 10 parts of Divine Comedy, 10 parts of malt, 10 parts of the membrane of a chicken's gizzard, 10 parts of dried peppermint leaf, 0.5 part of sodium citrate, 0.5 part of sodium benzoate,
6 parts of konjaku flour, 0.3 part of pepper powder, 4 parts of skimmed milk power, 0.2 part of allspice, 2 parts of chilli, 5 parts of orange peel.
Embodiment 3：
A kind of dry-powder air-current pickles the composition of raw materials of old goose, in parts by weight its preserving raw material include 60% wet feed group and
40% siccative group：The wet feed group includes：15 parts of melon bean gum, 10 parts of dark soy sauce, 1.5 parts of cold grinding lemon oil, 30% glucose
10 parts of aqueous solution, 8 parts of the calcium chloride that concentration is 0.05%, 7 parts of yellow rice wine, 3 parts of green onion, 3 parts of ginger, 7 parts of citric acid；The siccative group bag
Include：12 parts of tealeaves, 12 parts of Divine Comedy, 12 parts of malt, 12 parts of the membrane of a chicken's gizzard, 12 parts of dried peppermint leaf, 1 part of sodium citrate, 1 part of sodium benzoate,
8 parts of konjaku flour, 0.4 part of pepper powder, 5 parts of skimmed milk power, 0.3 part of allspice, 2.5 parts of chilli, 7 parts of orange peel.
Embodiment 4：
A kind of dry-powder air-current pickles the composition of raw materials of old goose, in parts by weight its preserving raw material include 55% wet feed group and
45% siccative group：The wet feed group includes：16 parts of melon bean gum, 11 parts of dark soy sauce, 2 parts of cold grinding lemon oil, 30% glucose water
12 parts of solution, 8 parts of the calcium chloride that concentration is 0.05%, 7 parts of yellow rice wine, 3 parts of green onion, 3 parts of ginger, 7 parts of citric acid；The siccative group includes：
13 parts of tealeaves, 13 parts of Divine Comedy, 13 parts of malt, 13 parts of the membrane of a chicken's gizzard, 13 parts of dried peppermint leaf, 1.5 parts of sodium citrate, 1.5 parts of sodium benzoate,
7 parts of konjaku flour, 0.5 part of pepper powder, 4 parts of skimmed milk power, 0.3 part of allspice, 3 parts of chilli, 6 parts of orange peel.
The preparation method of above-described embodiment 1 ~ 4 is as follows：
（1）The pretreatment of preserved materials：Corresponding preserving raw material is weighed in parts by weight：The heating of wet feed group is uniformly mixed
Postcooling is spare to room temperature, and siccative group is broken into powder, spare；
（2）Old goose prepares：Choose the qualified raw goose of quarantine, then slaughter, after cleaning up, be put into wet feed group immersion 0.5 ~
1h；
（3）Dry powder is pickled：By step 2）In old goose be put into the pressure spray dryer of closing, it is Celsius 50 ~ 70
By siccative group it is in pink mist with the pressure of 150 ~ 200 atmospheric pressure under degree, siccative group is by atomizing lance, and dimerization is into 10 ~ 200
Vaporific particulate, forms air-flow and hits, carry out marinated 0.5 ~ 1 it is small when after be vacuum-packed.
By implementing 1 ~ 4 old goose prepared, the old goose of opposite conventional method preparation, its mouthfeel is solid flexible, it is tasty and
Non-greasy, deeply by consumers in general's favorable comment after product release.
The above is only the preferred embodiment of the present invention, it should be pointed out that：Come for those skilled in the art
Say, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (4)
- A kind of 1. production method that dry-powder air-current pickles old goose, it is characterised in that：Its curing process includes the following steps：(1) pretreatment of preserved materials：Corresponding preserving raw material is weighed in parts by weight：The wet feed group includes：Melon bean gum 13~18 parts, 8~12 parts of dark soy sauce, 1~2 part of cold grinding lemon oil, 8~13 parts of 30% glucose solution, concentration be 0.05% 7~9 parts of calcium chloride, 6~8 parts of yellow rice wine, 2~4 parts of green onion, 2~4 parts of ginger, 5~8 parts of citric acid；The siccative group bag Include：10~15 parts of tealeaves, 10~15 parts of Divine Comedy, 10~15 parts of malt, 10~15 parts of the membrane of a chicken's gizzard, 10~15 parts of dried peppermint leaf, lemon Sour 0.5~2 part of sodium, 0.5~2 part of sodium benzoate, 6~9 parts of konjaku flour, 0.3~0.5 part of pepper powder, 4~6 parts of skimmed milk power are more Fragrant 0.2~0.5 part of fruit powder, 2~3 parts of chilli, 5~8 parts of orange peel；The heating of wet feed group is cooled to room temperature spare after mixing, siccative group is broken into powder, it is spare；(2) old goose prepares：The qualified raw goose of quarantine is chosen, is then slaughtered, after cleaning up, wet feed group is put into and soaks 0.5~1h；(3) dry powder is pickled：Old goose in step 2) is put into the curing container of closing, under 50~70 degrees Celsius, with 150~ Siccative group is in pink mist by the pressure of 200 atmospheric pressure, and by atomizing lance, dimerization nebulizes particulate siccative group, carries out marinated 0.5 ~1 it is small when after be vacuum-packed；The dimerization into vaporific particulate fineness be 10~200 mesh.
- 2. the production method that a kind of dry-powder air-current according to claim 1 pickles old goose, it is characterised in that according to parts by weight Counting its preserving raw material includes wet feed group and siccative group：Including wet feed group and siccative group：The wet feed group includes：Melon bean gum 15~ 18 parts, 10~12 parts of dark soy sauce, 1~2 part of cold grinding lemon oil, 10~13 parts of 30% glucose solution, mass concentration be 0.05% 8~9 parts of calcium chloride, 7 parts of yellow rice wine, 3 parts of green onion, 3 parts of ginger, 7 parts of citric acid；The siccative group includes：：Tealeaves 12~15 Part, 12~15 parts of Divine Comedy, 12~15 parts of malt, 12~15 parts of the membrane of a chicken's gizzard, 12~15 parts of dried peppermint leaf, 0.5~2 part of sodium citrate, 0.5~2 part of sodium benzoate, 6~9 parts of konjaku flour, 0.3~0.5 part of pepper powder, 4~6 parts of skimmed milk power, allspice 0.2~ 0.5 part, 2~3 parts of chilli, 5~8 parts of orange peel.
- 3. the production method that a kind of dry-powder air-current according to claim 1 pickles old goose, it is characterised in that the siccative group Accounting is 30~50%.
- 4. the production method that a kind of dry-powder air-current according to claim 1 pickles old goose, it is characterised in that the wet feed group Accounting is 50~70%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510464663.3A CN104997052B (en) | 2015-08-03 | 2015-08-03 | A kind of dry-powder air-current method for salting of old goose |
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| CN201510464663.3A CN104997052B (en) | 2015-08-03 | 2015-08-03 | A kind of dry-powder air-current method for salting of old goose |
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| CN104997052B true CN104997052B (en) | 2018-05-08 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284192A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Pickling method of nourishing old goose |
| CN103315315A (en) * | 2013-05-31 | 2013-09-25 | 句容市天贵农副产品有限公司 | Production method for low-salt pickled old goose |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN104256848A (en) * | 2014-10-10 | 2015-01-07 | 中国农业科学院农产品加工研究所 | Transformation static curing equipment for foods and curing method thereof |
-
2015
- 2015-08-03 CN CN201510464663.3A patent/CN104997052B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284192A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Pickling method of nourishing old goose |
| CN103315315A (en) * | 2013-05-31 | 2013-09-25 | 句容市天贵农副产品有限公司 | Production method for low-salt pickled old goose |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN104256848A (en) * | 2014-10-10 | 2015-01-07 | 中国农业科学院农产品加工研究所 | Transformation static curing equipment for foods and curing method thereof |
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| CN104997052A (en) | 2015-10-28 |
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Inventor after: Jie Kecheng Inventor after: Sui Zehua Inventor after: Lv Suqin Inventor after: Sui Deqing Inventor before: Sui Zehua Inventor before: Lv Suqin Inventor before: Sui Deqing |
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