CN105077323A - Preparation method of tender dry-cured goose - Google Patents
Preparation method of tender dry-cured goose Download PDFInfo
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- CN105077323A CN105077323A CN201410199042.2A CN201410199042A CN105077323A CN 105077323 A CN105077323 A CN 105077323A CN 201410199042 A CN201410199042 A CN 201410199042A CN 105077323 A CN105077323 A CN 105077323A
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Abstract
The invention discloses a preparation method of tender dry-cured goose, which comprises the following steps: killing and preparing dry-cured gooses, injecting a tenderizer prepared from an aqueous solution of ficin and bromelain, carrying out rolling and kneading, mixing five spices powder, salt and liquor, coating a mixture in and out of the goose body for dry-curing, preparing a wet-curing material from clove, myrcia, dahurian angelica root, cassia, licorice, amomum tsao-ko, cardamom, netmeg, anise, common fennel fruit, dried orange peel, grosvenor momordica fruit, villous amomum fruit, ginger, scallion and black tea, carrying out a wet-curing for the goose body, carrying out air drying, boiling with sauce and sterilizing, and preparing the tender dry-cured goose. The preparation technology is simple, antiseptic is not added, preservation time is long, carrying and eating are convenient, and the prepared dry-cured goose has unique local flavor, delicious quality and salted fragrance with heavy flavor.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of a kind of tenderization wind goose.
Background technology
Goose is nutritious, and protein content is up to 22.3%, and the essential amino acids content in goose is closely grown up essential amino acid average requirement, is a kind of high-quality protein completely.In addition, the unrighted acid of goose also containing multiple needed by human body and calcium, phosphorus, the iron enriched.The traditional Chinese medical science is thought, the sweet property of goose taste is put down, and have qi-restoratives benefit gas, warm up the functions such as stomach promotes the production of body fluid, to dry, vexed, burning sensation during urination person, that eats is useful.It is with a long history that goose is supported by China, Shi Geyang goose big country.Due to the grain-saving type poultry that goose is based on grass, common feedstuff-meat ratio is lower than pig, duck, chicken, comprehensive benefit is high, therefore peasant is stimulated to support the enthusiasm of goose, the number of animals raised of goose linearly rises, and this also just requires goose process technology also necessary synchronized development, the deep processing of reasonable and planned development goose product and comprehensive utilization, improve economies of scale be the task of top priority, be expanding production in the urgent need to market and consumption change objective requirement.
The typical local food that Feng Eshi China is traditional, has the production history of last 100 years, has the features such as fresh, fragrant, crisp, tender, the dark welcome by consumer.The processing of original wind goose is produced with handicraft workshop formula, and its method is carried out by works goose slaughtering, plucks, only after thorax, rinsing, draining process, is placed in special bittern and pickles, then carry out air-dry.Owing to not having the processing technology of standard and the science of shortage, existing product processing quality is difficult to ensure, produce seasonal strong, the shelf-life is short.In addition, because the wind goose produced now is made a living goose, when edible, also raw goose first must be carried out boiling, then eat, be inconvenient to eat.
There is the shortcoming of the following aspects in traditional wind goose production technology: product is sold with raw product form, edible inconvenient; Salting period is long, and efficiency is low; Production cost is high, unstable product quality; And product can only be produced in season in winter in spring two, can not meet the need of market.
Summary of the invention
The technical problem that basic background technology exists, the present invention proposes the preparation method of a kind of tenderization wind goose, and preparation technology is simple, and do not add anticorrisive agent, the holding time is long, carries and instant, and obtained wind goose unique flavor, quality are delicious, cured aromatic strongly fragrant.
The preparation method of a kind of tenderization wind goose that the present invention proposes, comprises the following steps:
S1, goose is slaughtered after cut open the chest to take out goose internal organ and obtain light goose, by weight 4-6 part ficin powder and 1-2 part bromelain powder are added in 10-15 part water and obtain rejuvenator, evenly inject rejuvenator to be placed on tumbling 20-25min in tumbler to obtain tenderization light goose in goose dried meat portion and goose leg, wherein the weight ratio of rejuvenator and light goose is 1-2:45-50, and tumbler temperature is 60-70 DEG C;
S2, will by weight 15-25 part Pricklyash peel, 7-8 part anistree powder, 3-4 part cassia bark powder, 3-6 part fennel, 1-2 part cloves powder, 3-4 part Radix Glycyrrhizae powder and 3-5 part Villous Amomum Fruit be mixed and obtain five-spice powder, 1-3 part five-spice powder, 20-30 part salt and 20-30 part white wine are added in mixer fully to stir and obtain cure, wherein five-spice powder and salt are 30-40 order, and the white wine number of degrees are 53-56 °;
S3, cure is coated in the surfaces externally and internally of tenderization light goose, the goose body of coating cure is suspended on 18-20h in freezer and obtains dry-salt smooth goose, wherein temperature of ice house is 3-5 DEG C, humidity 50-55%;
S4, clear water is added in jacketed pan, open air intake valve, adjustment force value is 0.8-0.9kPa, boil to water and seethe with excitement, by weight by 1-2 part cloves, 0.1-0.3 part spiceleaf, 3-4 part root of Dahurain angelica, 4-5 part cassia bark, 1-2 part Radix Glycyrrhizae, 3-4 part tsaoko, 4-6 part cardamom, 1-3 part nutmeg, 4-6 part is anistree, 3-5 part Europe fennel seeds, 6-8 part dried orange peel, 1-2 part Momordica grosvenori, 6-7 part fructus amomi, 11-13 part ginger, 10-13 part green onion, 0.5-1 part black tea loads in food cotton yarn cloth bag rinse 1-2min under the clear water of flowing after, food cotton yarn cloth bag and the spice be contained in bag being placed in jacketed pan boils to boiling, force value is dropped to 0.6-0.7kPa, maintain the micro-30-50min that boils of water, the spice taking out food cotton yarn cloth bag and be contained in bag, in jacketed pan, leftover materials are wet salting material water, the mass ratio of the spice wherein in water and above-mentioned food cotton yarn cloth bag is 90-100:1-2,
S5, wet salting material water poured in clean vessel and sends into after freezer is cooled to freezer environment temperature, pickle 38-48h after dry-salt smooth goose is placed in wet salting material water and obtain wet salting light goose, wherein temperature of ice house is 3-5 DEG C, humidity 50-55%, the mass volume ratio of dry-salt smooth goose and wet salting material water is 1-1.2:1.4-1.6, mass unit is kg, and volume unit is L;
S6, wet salting light goose to be drained, be placed in the first hurricane drier 46-50h, taking-up is placed on 34-38h in the second hurricane drier, then be placed in the 3rd hurricane drier 20-26h again after taking out and obtain air-dry smooth goose, wherein the first hurricane drier temperature is 10-12 DEG C, first hurricane drier wind speed is 5-6m/s, first hurricane drier humidity is 50-55%, second hurricane drier temperature is 14-16 DEG C, second hurricane drier wind speed is 6-7m/s, and the second hurricane drier humidity is 55-60%, and the 3rd hurricane drier temperature is 18-20 DEG C, second hurricane drier wind speed is 7-8m/s, and the second hurricane drier humidity is 60-65%;
S7, with air-dry smooth goose for benchmark, 140-160wt% water, 0.5-1wt% cloves, 0.2-0.6wt% spiceleaf, the 2-3wt% root of Dahurain angelica, 4-5wt% cassia bark, 2-3wt% tsaoko, 3-4wt% cardamom, 2-4wt% nutmeg, 4-5wt% anise, 21-26wt% salt, 7-10wt% white granulated sugar, 7-10wt% chickens' extract, 6-8wt% cooking wine are put into jacketed pan boiling 20-25min, more air-dry smooth goose is put into jacketed pan and continue boiling 9-12min and pull out and obtain halogen and boil wind goose;
S8, halogen is boiled the vacuum packaging of wind goose, utilize wet sterilization still sterilizing 15-17min to obtain tenderization wind goose, wherein sterilising temp is 120-125 DEG C, and sterilization pressure is 100-105kPa.
Preferably, in S4, clear water is added in jacketed pan, open air intake valve, adjustment force value is 0.7kPa, boil to water and seethe with excitement, by weight by 1.5 portions of cloves, 0.2 portion of spiceleaf, 3.5 parts of roots of Dahurain angelica, 4.5 parts of cassia barks, 1.5 portions of Radix Glycyrrhizaes, 3.5 parts of tsaokos, 4.5 parts of cardamoms, 2 parts of nutmegs, 5 parts of anises, 4 parts of European fennel seeds, 7 parts of dried orange peels, 1.3 portions of Momordica grosvenoris, 6.2 parts of fructus amomis, 12 portions of gingers, 11 portions of green onions, load in food cotton yarn cloth bag after 0.6 part of black tea rinses 1.5min under the clear water of flowing, food cotton yarn cloth bag and the spice be contained in bag being placed in jacketed pan boils to boiling, force value is dropped to 0.65kPa, maintain the micro-40min that boils of water, the spice taking out food cotton yarn cloth bag and be contained in bag, in jacketed pan, leftover materials are wet salting material water, the mass ratio of the spice wherein in water and above-mentioned food cotton yarn cloth bag is 93:1.7.
Preferably, in S7, with air-dry smooth goose for benchmark, 150wt% water, 0.7wt% cloves, 0.5wt% spiceleaf, the 2.3wt% root of Dahurain angelica, 4.7wt% cassia bark, 2.2wt% tsaoko, 3.4wt% cardamom, 2.6wt% nutmeg, 4.8wt% anise, 25wt% salt, 8wt% white granulated sugar, 8wt% chickens' extract, 7wt% cooking wine are put into jacketed pan boiling 23min, more air-dry smooth goose is put into jacketed pan and continue boiling 10min and pull out and obtain halogen and boil wind goose.
Preparation technology of the present invention is simple, adopt injection ficin and bromelain after tumbling at the temperature of 60-70 DEG C, accelerate two kinds of enzymes aminosal in goose body, reach the effect of tenderization goose, and adopt dry-salt and wet salting to match, be aided with halogen to boil, accelerate the fishy smell removing goose, matched by three kinds of different air drying process again, utilize the low temperature in air drying process, low humidity, high wind speed, the moisture accelerated in goose distributes, not only make wind goose unique flavor, quality is delicious, cured aromatic strongly fragrant, and when not adding anticorrisive agent, still the long period can be preserved,
Detailed description of the invention
Embodiment 1
The preparation method of a kind of tenderization wind goose that the present invention proposes, comprises the following steps:
S1, goose is slaughtered after cut open the chest to take out goose internal organ and obtain light goose, by weight 4 parts of ficin powder and 2 parts of bromelain powder are added in 10 parts of water and obtain rejuvenator, evenly inject rejuvenator to be placed on tumbling 25min in tumbler to obtain tenderization light goose in goose dried meat portion and goose leg, wherein the weight ratio of rejuvenator and light goose is 1:50, and tumbler temperature is 60 DEG C;
S2, will by weight 25 parts of Pricklyash peels, 7 parts of anistree powder, 4 parts of cassia bark powder, 3 parts of fennels, 2 parts of cloves powder, 3 parts of Radix Glycyrrhizae powder and 5 parts of Villous Amomum Fruits be mixed and obtain five-spice powder, 1 part of five-spice powder, 30 portions of salt and 20 parts of white wine are added in mixer fully to stir and obtains cure, wherein five-spice powder and salt are 40 orders, and the white wine number of degrees are 53 °;
S3, cure is coated in the surfaces externally and internally of tenderization light goose, the goose body of coating cure is suspended on 18h in freezer and obtains dry-salt smooth goose, wherein temperature of ice house is 5 DEG C, humidity 50%;
S4, clear water is added in jacketed pan, open air intake valve, adjustment force value is 0.9kPa, boil to water and seethe with excitement, by weight by 1 portion of cloves, 0.3 portion of spiceleaf, 3 parts of roots of Dahurain angelica, 5 parts of cassia barks, 1 portion of Radix Glycyrrhizae, 4 parts of tsaokos, 4 parts of cardamoms, 3 parts of nutmegs, 4 parts of anises, 5 parts of European fennel seeds, 6 parts of dried orange peels, 2 portions of Momordica grosvenoris, 6 parts of fructus amomis, 13 portions of gingers, 10 portions of green onions, load in food cotton yarn cloth bag after 1 part of black tea rinses 1min under the clear water of flowing, food cotton yarn cloth bag and the spice be contained in bag being placed in jacketed pan boils to boiling, force value is dropped to 0.7kPa, maintain the micro-30min that boils of water, the spice taking out food cotton yarn cloth bag and be contained in bag, in jacketed pan, leftover materials are wet salting material water, the mass ratio of the spice wherein in water and above-mentioned food cotton yarn cloth bag is 100:1,
S5, wet salting material water poured in clean vessel and sends into after freezer is cooled to freezer environment temperature, pickle 48h after dry-salt smooth goose is placed in wet salting material water and obtain wet salting light goose, wherein temperature of ice house is 3 DEG C, humidity 55%, the mass volume ratio of dry-salt smooth goose and wet salting material water is 1:1.6, mass unit is kg, and volume unit is L;
S6, wet salting light goose to be drained, be placed in the first hurricane drier 46h, taking-up is placed on 38h in the second hurricane drier, then be placed in the 3rd hurricane drier 20h again after taking out and obtain air-dry smooth goose, wherein the first hurricane drier temperature is 12 DEG C, first hurricane drier wind speed is 5m/s, first hurricane drier humidity is 55%, second hurricane drier temperature is 14 DEG C, second hurricane drier wind speed is 7m/s, and the second hurricane drier humidity is the 55%, three hurricane drier temperature is 20 DEG C, second hurricane drier wind speed is 7m/s, and the second hurricane drier humidity is 65%;
S7, with air-dry smooth goose for benchmark, 140wt% water, 1wt% cloves, 0.2wt% spiceleaf, the 3wt% root of Dahurain angelica, 4wt% cassia bark, 3wt% tsaoko, 3wt% cardamom, 4wt% nutmeg, 4wt% anise, 26wt% salt, 7wt% white granulated sugar, 10wt% chickens' extract, 6wt% cooking wine are put into jacketed pan boiling 25min, more air-dry smooth goose is put into jacketed pan and continue boiling 9min and pull out and obtain halogen and boil wind goose;
S8, halogen is boiled the vacuum packaging of wind goose, utilize wet sterilization still sterilizing 17min to obtain tenderization wind goose, wherein sterilising temp is 120 DEG C, and sterilization pressure is 105kPa.
Embodiment 2
The preparation method of a kind of tenderization wind goose that the present invention proposes, comprises the following steps:
S1, goose is slaughtered after cut open the chest to take out goose internal organ and obtain light goose, by weight 6 parts of ficin powder and 1 part of bromelain powder are added in 15 parts of water and obtain rejuvenator, evenly inject rejuvenator to be placed on tumbling 20min in tumbler to obtain tenderization light goose in goose dried meat portion and goose leg, wherein the weight ratio of rejuvenator and light goose is 2:45, and tumbler temperature is 70 DEG C;
S2, will by weight 15 parts of Pricklyash peels, 8 parts of anistree powder, 3 parts of cassia bark powder, 6 parts of fennels, 1 part of cloves powder, 4 parts of Radix Glycyrrhizae powder and 3 parts of Villous Amomum Fruits be mixed and obtain five-spice powder, 3 parts of five-spice powders, 20 portions of salt and 30 parts of white wine are added in mixer fully to stir and obtains cure, wherein five-spice powder and salt are 30 orders, and the white wine number of degrees are 56 °;
S3, cure is coated in the surfaces externally and internally of tenderization light goose, the goose body of coating cure is suspended on 20h in freezer and obtains dry-salt smooth goose, wherein temperature of ice house is 3 DEG C, humidity 55%;
S4, clear water is added in jacketed pan, open air intake valve, adjustment force value is 0.8kPa, boil to water and seethe with excitement, by weight by 2 portions of cloves, 0.1 portion of spiceleaf, 4 parts of roots of Dahurain angelica, 4 parts of cassia barks, 2 portions of Radix Glycyrrhizaes, 3 parts of tsaokos, 6 parts of cardamoms, 1 part of nutmeg, 6 parts of anises, 3 parts of European fennel seeds, 8 parts of dried orange peels, 1 portion of Momordica grosvenori, 7 parts of fructus amomis, 11 portions of gingers, 13 portions of green onions, load in food cotton yarn cloth bag after 0.5 part of black tea rinses 2min under the clear water of flowing, food cotton yarn cloth bag and the spice be contained in bag being placed in jacketed pan boils to boiling, force value is dropped to 0.6kPa, maintain the micro-50min that boils of water, the spice taking out food cotton yarn cloth bag and be contained in bag, in jacketed pan, leftover materials are wet salting material water, the mass ratio of the spice wherein in water and above-mentioned food cotton yarn cloth bag is 45:1,
S5, wet salting material water poured in clean vessel and sends into after freezer is cooled to freezer environment temperature, pickle 38h after dry-salt smooth goose is placed in wet salting material water and obtain wet salting light goose, wherein temperature of ice house is 5 DEG C, humidity 50%, the mass volume ratio of dry-salt smooth goose and wet salting material water is 6:7, mass unit is kg, and volume unit is L;
S6, wet salting light goose to be drained, be placed in the first hurricane drier 50h, taking-up is placed on 34h in the second hurricane drier, then be placed in the 3rd hurricane drier 26h again after taking out and obtain air-dry smooth goose, wherein the first hurricane drier temperature is 10 DEG C, first hurricane drier wind speed is 6m/s, first hurricane drier humidity is 50%, second hurricane drier temperature is 16 DEG C, second hurricane drier wind speed is 6m/s, and the second hurricane drier humidity is the 60%, three hurricane drier temperature is 18 DEG C, second hurricane drier wind speed is 8m/s, and the second hurricane drier humidity is 60%;
S7, with air-dry smooth goose for benchmark, 160wt% water, 0.5wt% cloves, 0.6wt% spiceleaf, the 2wt% root of Dahurain angelica, 5wt% cassia bark, 2wt% tsaoko, 4wt% cardamom, 2wt% nutmeg, 5wt% anise, 21wt% salt, 10wt% white granulated sugar, 7wt% chickens' extract, 8wt% cooking wine are put into jacketed pan boiling 20min, more air-dry smooth goose is put into jacketed pan and continue boiling 12min and pull out and obtain halogen and boil wind goose;
S8, halogen is boiled the vacuum packaging of wind goose, utilize wet sterilization still sterilizing 15min to obtain tenderization wind goose, wherein sterilising temp is 125 DEG C, and sterilization pressure is 100kPa.
Embodiment 3
The preparation method of a kind of tenderization wind goose that the present invention proposes, comprises the following steps:
S1, goose is slaughtered after cut open the chest to take out goose internal organ and obtain light goose, by weight 5 parts of ficin powder and 1.5 parts of bromelain powder are added in 13 parts of water and obtain rejuvenator, evenly inject rejuvenator to be placed on tumbling 23min in tumbler to obtain tenderization light goose in goose dried meat portion and goose leg, wherein the weight ratio of rejuvenator and light goose is 1.5:47, and tumbler temperature is 65 DEG C;
S2, will by weight 20 parts of Pricklyash peels, 7.3 parts of anistree powder, 3.7 parts of cassia bark powder, 5 parts of fennels, 1.3 parts of cloves powder, 3.7 parts of Radix Glycyrrhizae powder and 4 parts of Villous Amomum Fruits be mixed and obtain five-spice powder, 2 parts of five-spice powders, 25 portions of salt and 25 parts of white wine are added in mixer fully to stir and obtains cure, wherein five-spice powder and salt are 40 orders, and the white wine number of degrees are 56 °;
S3, cure is coated in the surfaces externally and internally of tenderization light goose, the goose body of coating cure is suspended on 19h in freezer and obtains dry-salt smooth goose, wherein temperature of ice house is 4 DEG C, humidity 53%;
S4, clear water is added in jacketed pan, open air intake valve, adjustment force value is 0.7kPa, boil to water and seethe with excitement, by weight by 1.5 portions of cloves, 0.2 portion of spiceleaf, 3.5 parts of roots of Dahurain angelica, 4.5 parts of cassia barks, 1.5 portions of Radix Glycyrrhizaes, 3.5 parts of tsaokos, 4.5 parts of cardamoms, 2 parts of nutmegs, 5 parts of anises, 4 parts of European fennel seeds, 7 parts of dried orange peels, 1.3 portions of Momordica grosvenoris, 6.2 parts of fructus amomis, 12 portions of gingers, 11 portions of green onions, load in food cotton yarn cloth bag after 0.6 part of black tea rinses 1.5min under the clear water of flowing, food cotton yarn cloth bag and the spice be contained in bag being placed in jacketed pan boils to boiling, force value is dropped to 0.65kPa, maintain the micro-40min that boils of water, the spice taking out food cotton yarn cloth bag and be contained in bag, in jacketed pan, leftover materials are wet salting material water, the mass ratio of the spice wherein in water and above-mentioned food cotton yarn cloth bag is 93:1.7,
S5, wet salting material water poured in clean vessel and sends into after freezer is cooled to freezer environment temperature, pickle 43h after dry-salt smooth goose is placed in wet salting material water and obtain wet salting light goose, wherein temperature of ice house is 4 DEG C, humidity 53%, the mass volume ratio of dry-salt smooth goose and wet salting material water is 11:15, mass unit is kg, and volume unit is L;
S6, wet salting light goose to be drained, be placed in the first hurricane drier 48h, taking-up is placed on 36h in the second hurricane drier, then be placed in the 3rd hurricane drier 24h again after taking out and obtain air-dry smooth goose, wherein the first hurricane drier temperature is 12 DEG C, first hurricane drier wind speed is 5.5m/s, first hurricane drier humidity is 52%, second hurricane drier temperature is 15 DEG C, second hurricane drier wind speed is 6.5m/s, and the second hurricane drier humidity is the 57%, three hurricane drier temperature is 19 DEG C, second hurricane drier wind speed is 7.5m/s, and the second hurricane drier humidity is 62%;
S7, with air-dry smooth goose for benchmark, 150wt% water, 0.7wt% cloves, 0.5wt% spiceleaf, the 2.3wt% root of Dahurain angelica, 4.7wt% cassia bark, 2.2wt% tsaoko, 3.4wt% cardamom, 2.6wt% nutmeg, 4.8wt% anise, 25wt% salt, 8wt% white granulated sugar, 8wt% chickens' extract, 7wt% cooking wine are put into jacketed pan boiling 23min, more air-dry smooth goose is put into jacketed pan and continue boiling 10min and pull out and obtain halogen and boil wind goose;
S8, halogen is boiled the vacuum packaging of wind goose, utilize wet sterilization still sterilizing 16min to obtain tenderization wind goose, wherein sterilising temp is 123 DEG C, and sterilization pressure is 102kPa.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (3)
1. a preparation method for tenderization wind goose, is characterized in that, comprises the following steps:
S1, goose is slaughtered after cut open the chest to take out goose internal organ and obtain light goose, by weight 4-6 part ficin powder and 1-2 part bromelain powder are added in 10-15 part water and obtain rejuvenator, evenly inject rejuvenator to be placed on tumbling 20-25min in tumbler to obtain tenderization light goose in goose dried meat portion and goose leg, wherein the weight ratio of rejuvenator and light goose is 1-2:45-50, and tumbler temperature is 60-70 DEG C;
S2, will by weight 15-25 part Pricklyash peel, 7-8 part anistree powder, 3-4 part cassia bark powder, 3-6 part fennel, 1-2 part cloves powder, 3-4 part Radix Glycyrrhizae powder and 3-5 part Villous Amomum Fruit be mixed and obtain five-spice powder, 1-3 part five-spice powder, 20-30 part salt and 20-30 part white wine are added in mixer fully to stir and obtain cure, wherein five-spice powder and salt are 30-40 order, and the white wine number of degrees are 53-56 °;
S3, cure is coated in the surfaces externally and internally of tenderization light goose, the goose body of coating cure is suspended on 18-20h in freezer and obtains dry-salt smooth goose, wherein temperature of ice house is 3-5 DEG C, humidity 50-55%;
S4, clear water is added in jacketed pan, open air intake valve, adjustment force value is 0.8-0.9kPa, boil to water and seethe with excitement, by weight by 1-2 part cloves, 0.1-0.3 part spiceleaf, 3-4 part root of Dahurain angelica, 4-5 part cassia bark, 1-2 part Radix Glycyrrhizae, 3-4 part tsaoko, 4-6 part cardamom, 1-3 part nutmeg, 4-6 part is anistree, 3-5 part Europe fennel seeds, 6-8 part dried orange peel, 1-2 part Momordica grosvenori, 6-7 part fructus amomi, 11-13 part ginger, 10-13 part green onion, 0.5-1 part black tea loads in food cotton yarn cloth bag rinse 1-2min under the clear water of flowing after, food cotton yarn cloth bag and the spice be contained in bag being placed in jacketed pan boils to boiling, force value is dropped to 0.6-0.7kPa, maintain the micro-30-50min that boils of water, the spice taking out food cotton yarn cloth bag and be contained in bag, in jacketed pan, leftover materials are wet salting material water, the mass ratio of the spice wherein in water and above-mentioned food cotton yarn cloth bag is 90-100:1-2,
S5, wet salting material water poured in clean vessel and sends into after freezer is cooled to freezer environment temperature, pickle 38-48h after dry-salt smooth goose is placed in wet salting material water and obtain wet salting light goose, wherein temperature of ice house is 3-5 DEG C, humidity 50-55%, the mass volume ratio of dry-salt smooth goose and wet salting material water is 1-1.2:1.4-1.6, mass unit is kg, and volume unit is L;
S6, wet salting light goose to be drained, be placed in the first hurricane drier 46-50h, taking-up is placed on 34-38h in the second hurricane drier, then be placed in the 3rd hurricane drier 20-26h again after taking out and obtain air-dry smooth goose, wherein the first hurricane drier temperature is 10-12 DEG C, first hurricane drier wind speed is 5-6m/s, first hurricane drier humidity is 50-55%, second hurricane drier temperature is 14-16 DEG C, second hurricane drier wind speed is 6-7m/s, and the second hurricane drier humidity is 55-60%, and the 3rd hurricane drier temperature is 18-20 DEG C, second hurricane drier wind speed is 7-8m/s, and the second hurricane drier humidity is 60-65%;
S7, with air-dry smooth goose for benchmark, 140-160wt% water, 0.5-1wt% cloves, 0.2-0.6wt% spiceleaf, the 2-3wt% root of Dahurain angelica, 4-5wt% cassia bark, 2-3wt% tsaoko, 3-4wt% cardamom, 2-4wt% nutmeg, 4-5wt% anise, 21-26wt% salt, 7-10wt% white granulated sugar, 7-10wt% chickens' extract, 6-8wt% cooking wine are put into jacketed pan boiling 20-25min, more air-dry smooth goose is put into jacketed pan and continue boiling 9-12min and pull out and obtain halogen and boil wind goose;
S8, halogen is boiled the vacuum packaging of wind goose, utilize wet sterilization still sterilizing 15-17min to obtain tenderization wind goose, wherein sterilising temp is 120-125 DEG C, and sterilization pressure is 100-105kPa.
2. the preparation method of tenderization wind goose as claimed in claim 1, it is characterized in that, in S4, clear water is added in jacketed pan, open air intake valve, adjustment force value is 0.7kPa, boil to water and seethe with excitement, by weight by 1.5 portions of cloves, 0.2 portion of spiceleaf, 3.5 parts of roots of Dahurain angelica, 4.5 parts of cassia barks, 1.5 portions of Radix Glycyrrhizaes, 3.5 parts of tsaokos, 4.5 parts of cardamoms, 2 parts of nutmegs, 5 parts of anises, 4 parts of European fennel seeds, 7 parts of dried orange peels, 1.3 portions of Momordica grosvenoris, 6.2 parts of fructus amomis, 12 portions of gingers, 11 portions of green onions, load in food cotton yarn cloth bag after 0.6 part of black tea rinses 1.5min under the clear water of flowing, food cotton yarn cloth bag and the spice be contained in bag being placed in jacketed pan boils to boiling, force value is dropped to 0.65kPa, maintain the micro-40min that boils of water, the spice taking out food cotton yarn cloth bag and be contained in bag, in jacketed pan, leftover materials are wet salting material water, the mass ratio of the spice wherein in water and above-mentioned food cotton yarn cloth bag is 93:1.7.
3. the preparation method of tenderization wind goose as claimed in claim 1, it is characterized in that, in S7, with air-dry smooth goose for benchmark, 150wt% water, 0.7wt% cloves, 0.5wt% spiceleaf, the 2.3wt% root of Dahurain angelica, 4.7wt% cassia bark, 2.2wt% tsaoko, 3.4wt% cardamom, 2.6wt% nutmeg, 4.8wt% anise, 25wt% salt, 8wt% white granulated sugar, 8wt% chickens' extract, 7wt% cooking wine are put into jacketed pan boiling 23min, more air-dry smooth goose is put into jacketed pan and continue boiling 10min and pull out and obtain halogen and boil wind goose.
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| CN201410199042.2A CN105077323A (en) | 2014-05-10 | 2014-05-10 | Preparation method of tender dry-cured goose |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418411A (en) * | 2016-08-27 | 2017-02-22 | 环江毛南族自治县大毛南风味食品厂 | Edible meat strip pickling ingredients |
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
| CN108077771A (en) * | 2017-12-26 | 2018-05-29 | 福建顺鑫鑫源食品有限公司 | A kind of fruit dry fruit beetle and preparation method thereof |
| CN108260770A (en) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | A kind of halogen goose preparation method |
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| CN101040045A (en) * | 2004-08-23 | 2007-09-19 | 微－柔工业公司 | Composition and method for tenderizing meat |
| CN101243885A (en) * | 2008-03-25 | 2008-08-20 | 吴松青 | Method for preparing low-salt non-saltpetre dry cured goose |
| CN103610100A (en) * | 2013-11-18 | 2014-03-05 | 宁波大学 | Chinese wine vinasse dried flavored salted goose meat and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040045A (en) * | 2004-08-23 | 2007-09-19 | 微－柔工业公司 | Composition and method for tenderizing meat |
| CN101243885A (en) * | 2008-03-25 | 2008-08-20 | 吴松青 | Method for preparing low-salt non-saltpetre dry cured goose |
| CN103610100A (en) * | 2013-11-18 | 2014-03-05 | 宁波大学 | Chinese wine vinasse dried flavored salted goose meat and making method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418411A (en) * | 2016-08-27 | 2017-02-22 | 环江毛南族自治县大毛南风味食品厂 | Edible meat strip pickling ingredients |
| CN108260770A (en) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | A kind of halogen goose preparation method |
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
| CN108077771A (en) * | 2017-12-26 | 2018-05-29 | 福建顺鑫鑫源食品有限公司 | A kind of fruit dry fruit beetle and preparation method thereof |
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