CN105077326A - Fermented air-dried goose meat and processing method thereof - Google Patents
Fermented air-dried goose meat and processing method thereof Download PDFInfo
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- CN105077326A CN105077326A CN201510394286.0A CN201510394286A CN105077326A CN 105077326 A CN105077326 A CN 105077326A CN 201510394286 A CN201510394286 A CN 201510394286A CN 105077326 A CN105077326 A CN 105077326A
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- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000015275 goose meat Nutrition 0.000 title abstract 5
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000272814 Anser sp. Species 0.000 claims description 63
- 239000007788 liquid Substances 0.000 claims description 29
- 235000013372 meat Nutrition 0.000 claims description 29
- 150000003839 salts Chemical class 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000020265 peanut milk Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000008187 granular material Substances 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 210000000936 intestine Anatomy 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000020997 lean meat Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 235000013580 sausages Nutrition 0.000 claims description 3
- 210000005056 cell body Anatomy 0.000 claims description 2
- 210000003746 feather Anatomy 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000007605 air drying Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 description 4
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 4
- 244000089698 Zanthoxylum simulans Species 0.000 description 4
- 235000010352 sodium erythorbate Nutrition 0.000 description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 3
- 206010053615 Thermal burn Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000035617 depilation Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 210000004003 subcutaneous fat Anatomy 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fermented air-dried goose meat and a processing method thereof. The method adopts an inoculation fluid prepared by enrichment culture of natural microorganisms and adopts a three-stage technology of fermenting, air-drying and ripening, so that the defects that the goose meat is dried too fast and is insufficient in fermentation due to rapid air-drying can be effectively avoided, the flavor of the fermented air-dried goose meat product is better, and the smell of the goose meat can be restrained.
Description
Technical field
The present invention relates to a kind of goose product and processing method thereof, particularly relate to a kind of fermented air-dried goose and processing method thereof.
Background technology
Existing plate goose or wind goose adopt goose is pickled, wind fast after shaping, sootiness make, this series products is easy to storage, salts down cured with rich flavor.But because the time air-dry in process is too short, goose drying is too fast, and inhibit the fermentation of natural microbial, therefore the local flavor of product is not good enough, and the smell of goose can not be effectively suppressed.But as adopted oversize air-dry time, the product skin of goose and subcutaneous fat can be made again easily to produce Kazakhstan taste because of fat oxidation, be therefore necessary to provide a kind of appropriate goose processing method, to overcome above-mentioned defect.
Summary of the invention
The object of the present invention is to provide a kind of fermented air-dried goose and processing method thereof, the method can promote salt down cured course of fermentation, suppression goose smell, and goose product subcutaneous fat can be avoided again to be oxidized and to produce Kazakhstan taste.
The processing method of fermented air-dried goose provided by the invention comprises the steps:
(1) zymocyte liquid preparation
Get fresh pig lean meat, be cut to Fang Dinghou and add salt and Rice & peanut milk, after stirring and evenly mixing, pour into casing, the intestines body after filling is first hung on outdoor and dries surperficial steam, then be linked into indoor fermented air-dried hard to intestines soma,
Remove casing, add sterilized water after meat being cut to granule, smash to pieces as after uniform meat soup, be placed in incubator Zengjing Granule, filtering meat mincing, filtrate is zymocyte liquid, cools for subsequent use;
(2) meat base preparation
Raw material is selected: get meat goose, lose hair or feathers, cutting open the belly removes internal organ afterwash, then hangs to dry in the air to drain body surface moisture, then is divided into half of trunk, pawl of decaptitating, and flattens goose body;
Pickle: the goose body after flattening is put into the cylinder that salts down and pickles, period is stirred frequently, and removes watery blood;
The de-tight skin of bacterium: after the goose body cleaning after pickling, crosses for several times fast in boiling water, then hangs the air-dry steam that dries in the air;
(3) fermented air-dried
By zymocyte liquid uniform application on goose body, be then hung on indoor fermentation, then again smear zymocyte liquid on goose body, and move to outdoor extension dry in the air fermentation and air-dry, finally retract indoor extension dry in the air ferment and maturation.
In above-mentioned zymocyte liquid preparation process, the addition of salt and Rice & peanut milk is respectively 2.0 ~ 2.5% and 5 ~ 10% of lean pork weight, described Rice & peanut milk adds 93 ~ 95 parts of clear water by 5 ~ 7 portions of rice, to soak after 24 ~ 30 hours mill for Rice & peanut milk, then boil rear cooling and obtain.
Intestines body after filling in above-mentioned zymocyte liquid preparation process is 24-36 hour in the time that outdoor extension dries in the air, the temperature fermented air-dried in indoor is about 10 ~ 15 DEG C, relative humidity 75 ~ 80%, wind speed 0.05 ~ 0.1m/s, more than 15 days time, to moisture 23-28%.
8 ~ 10 times of the quality that in above-mentioned zymocyte liquid preparation process, the addition of sterilized water is used ferment sausage meat, the time of Zengjing Granule is 24 ~ 36 hours, temperature 37 ~ 40 DEG C.
In above-mentioned fermented air-dried step, per kilogram goose body needs zymocyte liquid 78 ~ 100ml.
In above-mentioned fermented air-dried step indoor extension dry in the air fermentation temperature be 10 ~ 12 DEG C, relative humidity 80 ~ 85%, 2 ~ 3 days time, wind speed 0.3 ~ 0.5m/s; Outdoor fermentation and air-dry temperature are 8 ~ 14 DEG C, 3 ~ 4 days time, wind speed 1.0 ~ 1.2m/s; The dry in the air temperature of fermentation and maturation of indoor extension is 10 ~ 12 DEG C, relative humidity 70 ~ 75%, 4 ~ 5 days time, wind speed 0.1 ~ 0.2m/s.
Present invention also offers the fermented air-dried goose obtained by said method.
Tool of the present invention has the following advantages:
(1) zymocyte liquid adopts the ferment sausage made by pork and Rice & peanut milk to make through Zengjing Granule, can ensure that beneficial bacterium amount reaches 10
7/ more than cfu, bacterial classification is natural pure, greatly can accelerate course of fermentation, be conducive to useful fermentative microorganism to grow fast in goose, produce distinctive fermentable decomposing protein and form flavor substances, suppressing the breeding of unfavorable microorganism in goose and fat oxidation, improving product local flavor;
(2) watery blood that employing will pickle spilling at curing process is removed, and both can remove original microorganism species in meat, and be convenient to microbial inoculant after this, and suitably can eliminate again the smell of goose;
(3) adopt the meat duck boiling water after pickling was quick-boiled fast, both can remove original microorganism species in meat, be convenient to microbial inoculant after this; The effect of " tight skin " can be played again, make fermented air-dried after horrida cutis brighter, goose body more consolidation is attractive in appearance;
(4) first indoor fermentation is adopted, outdoor fermented air-dried again, three segment process methods of last indoor fermentation maturation, be conducive to the suppression of beneficial microorganism growth and unfavorable microorganism, can effectively avoid the goose that causes because of Quick-air-drying dry too fast and the defect of insufficient fermentation produces, make the local flavor of product better, taste is purer.
Below in conjunction with embodiment, the present invention is described in further detail.
Detailed description of the invention
Embodiment 1
(1) zymocyte liquid preparation
Get rice 600g, clear water 9.5kg, soaking mill after 24 hours is Rice & peanut milk, enters jacketed pan inner edge and boils limit stirring to boiling, enter 0 ~ 2 DEG C of cold house's cooling for subsequent use after being cooled to room temperature;
Get fresh pig lean meat 5kg, salt 120g and Rice & peanut milk 250g, mix with salt and Rice & peanut milk after lean pork being cut to 1cm right and left fourth, casing is poured into and segmentation knotting after stirring, intestines body after filling is first hung on outdoor 24 hours to dry surperficial steam, be linked into fermented air-dried 15 ~ 17 days of indoor lucifuge again to moisture 23-28%, described indoor temperature is 10 ~ 15 DEG C, and relative humidity is 75 ~ 80%, air velocity 0.05 ~ 0.1m/s;
Remove casing, add the sterilized water of meat weight 8 times after meat being cut to granule, smash to pieces as after uniform meat soup, be placed in incubator 37 ~ 40 DEG C of Zengjing Granule 30 hours, filtering meat mincing, filtrate is zymocyte liquid, and 0 ~ 2 DEG C of cooling is for subsequent use;
(2) meat base preparation
Raw material is selected: select choice meat goose, after butchering bloodletting, scald goose with the warm water of 70-75 DEG C, depilation, removing internal organ afterwash of cutting open the belly, and hanging dries in the air drains body surface moisture, then is divided into half of trunk, pawl of decaptitating, and flattens goose body;
Pickle: get meat goose 80kg, salt 1.2kg, natrium nitrosum 3g, anise, tsaoko, each 140g of Chinese prickly ash and sodium isoascorbate 55g, mix with Chinese prickly ash and salt after anise, tsaoko are minced fry to salt hot, after cooling and natrium nitrosum and sodium isoascorbate mix, then evenly smear and put on the skin on the inside and outside surface of goose body, code enters to salt down in cylinder layer by layer, pickle 4 days for 2 DEG C, every day period turns over cylinder once, when turning over cylinder, the watery blood pickling spilling is removed, and the goose on upper strata is placed on cylinder bottom, above the goose of cylinder bottom moves to;
The de-tight skin of bacterium: take out the goose body pickled, after cleaning, to cross 5-6 time fast in boiling water with clear water, and then extension dries in the air air-dry steam;
(3) fermented air-dried
Need zymocyte liquid 78ml to get zymocyte liquid by per kilogram goose body, first wherein on goose body, will then be placed in draughty indoor fermentation by 2/3 zymocyte liquid uniform application with soft brush, temperature is 10 ~ 12 DEG C, relative humidity 80 ~ 85%, wind speed 0.3 ~ 0.5m/s, 2 ~ 3 days time; And then smear 1/3 remaining zymocyte liquid on goose body, and move to outdoor fermented air-dried, temperature is 8 ~ 14 DEG C, and the time is 3 ~ 4 days, wind speed 1.0 ~ 1.2m/s, finally retract indoor fermentation maturation, temperature is 10 ~ 12 DEG C, relative humidity 70 ~ 75%, the time 4 ~ 5, wind speed 0.1 ~ 0.2m/s, then checks, packs.In the outdoor fermented air-dried season should selecting autumn Mo to the beginning of spring, hanging on to becalm takes shelter from rain in sunproof mat shelter.
Embodiment 2
(1) zymocyte liquid preparation
Get rice 700g, clear water 9.3kg, soaking mill after 30 hours is Rice & peanut milk, enters jacketed pan inner edge and boils limit stirring to boiling, enter 0 ~ 2 DEG C of cold house's cooling for subsequent use after being cooled to room temperature;
Get fresh pig lean meat 5kg, salt 110g and Rice & peanut milk 500g, mix with salt and Rice & peanut milk after lean pork being cut to 1cm right and left fourth, casing is poured into and segmentation knotting after stirring, intestines body after filling is first hung on outdoor 30 hours to dry surperficial steam, be linked into fermented air-dried 15 ~ 17 days of indoor lucifuge again to moisture 23-28%, described indoor temperature is 10 ~ 15 DEG C, and relative humidity is 75 ~ 80%, air velocity 0.05 ~ 0.1m/s;
Remove casing, add the sterilized water of meat weight 9 times after meat being cut to granule, smash to pieces as after uniform meat soup, be placed in incubator 37 ~ 40 DEG C of Zengjing Granule 24 hours, filtering meat mincing, filtrate is zymocyte liquid, and 0 ~ 2 DEG C of cooling is for subsequent use;
(2) meat base preparation
Raw material is selected: select choice meat goose, after butchering bloodletting, scald goose with the warm water of 70-75 DEG C, depilation, removing internal organ afterwash of cutting open the belly, and hanging dries in the air drains body surface moisture, then is divided into half of trunk, pawl of decaptitating, and flattens goose body;
Pickle: get meat goose 50kg, salt 1.0kg, natrium nitrosum 1.8g, anise, tsaoko, each 65g of Chinese prickly ash and sodium isoascorbate 25g, mix with Chinese prickly ash and salt after anise, tsaoko are minced fry to salt hot, after cooling and natrium nitrosum and sodium isoascorbate mix, then evenly smear and put on the skin on the inside and outside surface of goose body, code enters to salt down in cylinder layer by layer, pickle 4 days for 2 DEG C, every day period turns over cylinder once, when turning over cylinder, the watery blood pickling spilling is removed, and the goose on upper strata is placed on cylinder bottom, above the goose of cylinder bottom moves to;
The de-tight skin of bacterium: take out the goose body pickled, after cleaning, to cross 5-6 time fast in boiling water with clear water, and then extension dries in the air air-dry steam;
(3) fermented air-dried
Need zymocyte liquid 100ml to get zymocyte liquid by per kilogram goose body, first wherein on goose body, will then be placed in draughty indoor fermentation by 3/5 zymocyte liquid uniform application with soft brush, temperature is 10 ~ 12 DEG C, relative humidity 80 ~ 85%, wind speed 0.3 ~ 0.5m/s, 2 ~ 3 days time; And then smear 2/5 remaining zymocyte liquid on goose body, and move to outdoor fermented air-dried, temperature is 8 ~ 14 DEG C, time is 3 ~ 4 days, wind speed 1.0 ~ 1.2m/s, finally retracts indoor fermentation maturation, temperature is 10 ~ 12 DEG C, relative humidity 70 ~ 75%, time 4 ~ 5 days, wind speed 0.1 ~ 0.2m/s, then checks, packs.In the outdoor fermented air-dried season should selecting autumn Mo to the beginning of spring, hanging on to becalm takes shelter from rain in sunproof mat shelter.
Claims (7)
1. a processing method for fermented air-dried goose, is characterized in that comprising the steps:
(1) zymocyte liquid preparation
Get fresh pig lean meat, be cut to Fang Dinghou and add salt and Rice & peanut milk, after stirring and evenly mixing, pour into casing, the intestines body after filling is first hung on outdoor and dries surperficial steam, then be linked into indoor fermented air-dried hard to intestines soma,
Remove casing, add sterilized water after meat being cut to granule, smash to pieces as after uniform meat soup, be placed in incubator Zengjing Granule, filtering meat mincing, filtrate is zymocyte liquid, cools for subsequent use;
(2) meat base preparation
Raw material is selected: get meat goose, lose hair or feathers, cutting open the belly removes internal organ afterwash, then hangs to dry in the air to drain body surface moisture, then is divided into half of trunk, pawl of decaptitating, and flattens goose body;
Pickle: the goose body after flattening is put into the cylinder that salts down and pickles, period is stirred frequently, and removes watery blood;
The de-tight skin of bacterium: after the goose body cleaning after pickling, crosses for several times fast in boiling water, then hangs the air-dry steam that dries in the air;
(3) fermented air-dried
By zymocyte liquid uniform application on goose body, be then hung on indoor fermentation, then again smear zymocyte liquid on goose body, and move to outdoor extension dry in the air fermentation and air-dry, finally retract indoor extension dry in the air ferment and maturation.
2. the processing method of fermented air-dried goose according to claim 1, it is characterized in that: in zymocyte liquid preparation process, the addition of salt and Rice & peanut milk is respectively 2.0 ~ 2.5% and 5 ~ 10% of lean pork weight, described Rice & peanut milk adds 93 ~ 95 parts of clear water by 5 ~ 7 portions of rice, to soak after 24 ~ 30 hours mill for Rice & peanut milk, then boil rear cooling and obtain.
3. the processing method of fermented air-dried goose according to claim 1 and 2, it is characterized in that: the intestines body after filling in zymocyte liquid preparation process is 24-36 hour in the time that outdoor extension dries in the air, the temperature fermented air-dried in indoor is about 10 ~ 15 DEG C, relative humidity 75 ~ 80%, wind speed 0.05 ~ 0.1m/s, more than 15 days time, to moisture 23-28%.
4. the processing method of fermented air-dried goose according to claim 1, it is characterized in that: 8 ~ 10 times of the quality that in zymocyte liquid preparation process, the addition of sterilized water is used ferment sausage meat, the time of Zengjing Granule is 24 ~ 36 hours, temperature 37 ~ 40 DEG C.
5. the processing method of fermented air-dried goose according to claim 4, is characterized in that: in fermented air-dried step, per kilogram goose body needs zymocyte liquid 78 ~ 100ml.
6. the processing method of fermented air-dried plate goose according to claim 5, is characterized in that: in fermented air-dried step indoor extension dry in the air fermentation temperature be 10 ~ 12 DEG C, relative humidity 80 ~ 85%, 2 ~ 3 days time, wind speed 0.3 ~ 0.5m/s; Outdoor fermentation and air-dry temperature are 8 ~ 14 DEG C, 3 ~ 4 days time, wind speed 1.0 ~ 1.2m/s; The dry in the air temperature of fermentation and maturation of indoor extension is 10 ~ 12 DEG C, relative humidity 70 ~ 75%, 4 ~ 5 days time, wind speed 0.1 ~ 0.2m/s.
7. the fermented air-dried goose obtained by any one method in claim 1-6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685037A (en) * | 2018-04-28 | 2018-10-23 | 贵州黔味源食品有限公司 | A kind of tea perfume dried pork and its processing method |
| CN114052197A (en) * | 2021-12-02 | 2022-02-18 | 潮州市保和泰城市文化发展有限公司 | Preparation method and application of balanced multi-element marinated goose |
Citations (3)
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|---|---|---|---|---|
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN104544259A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat |
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2015
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN104544259A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685037A (en) * | 2018-04-28 | 2018-10-23 | 贵州黔味源食品有限公司 | A kind of tea perfume dried pork and its processing method |
| CN114052197A (en) * | 2021-12-02 | 2022-02-18 | 潮州市保和泰城市文化发展有限公司 | Preparation method and application of balanced multi-element marinated goose |
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