CN105707576A - Spicy goose jerky - Google Patents
Spicy goose jerky Download PDFInfo
- Publication number
- CN105707576A CN105707576A CN201410731702.7A CN201410731702A CN105707576A CN 105707576 A CN105707576 A CN 105707576A CN 201410731702 A CN201410731702 A CN 201410731702A CN 105707576 A CN105707576 A CN 105707576A
- Authority
- CN
- China
- Prior art keywords
- anseris domestica
- carnis anseris
- goose
- spicy
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to the field of food and especially relates to spicy goose jerky. The spicy goose jerky is prepared by a method mainly comprising the following five steps: a step of preparing goose meat, a step of mixing seasonings, a step of pickling the goose meat, a step of roasting the pickled goose meat, and a step of packing the roasted goose meat and sterilizing the packed goose meat. The spicy goose jerky prepared by the invention is characterized in that the spicy goose jerky is spicy and delicious in taste, free of fishy smell, rich in nutritive values, good in safety, convenient to eat as well as easy to carry. Moreover, the preparation method of the spicy goose jerky is simple to operate, low in cost, practical and suitable for extensive promotion; thus, added values and competitiveness of the products are improved.
Description
Technical field
The present invention relates to field of food, particularly to the dried goose of a kind of flavor of hot.
Background technology
Along with the raising of people's living standard, Carnis Anseris domestica has become as the class food materials that consumer is common, finds according to correlational study, Carnis Anseris domestica rich in protein, and has the effects such as defying age, blood fat reducing, anti-cancer.Therefore, Carnis Anseris domestica is increasingly subject to the favor of people, and dried goose goods are also because it is nutritious, special taste, shelf-stable, eat the advantages such as quick, being liked by consumer, the dried goose therefore researching and developing a kind of flavour has great economic worth and social value.
Summary of the invention
In order to solve deficiency and defect prepared by existing dried goose, it is an object of the invention to provide a kind of spicy dried goose, this dried goose is nutritious, unique flavor.
To achieve these goals, it mainly includes following five stages to the technical scheme is that a kind of spicy dried goose: the preparatory stage of Carnis Anseris domestica, the mix stages of flavoring agent, pickling the stage of Carnis Anseris domestica, the packaging sterilizing stage toasting stage and Carnis Anseris domestica of Carnis Anseris domestica.
Further, the preparatory stage of described Carnis Anseris domestica is rinse 4-6 time with clear water after Adult Geese is slaughtered, and cuts pure Carnis Anseris domestica, and every piece of weight is about 50-150g, after pure Carnis Anseris domestica clean water 3-6 time, and high temperature steaming 1-3 hour, pull out, be cooled to room temperature.
Further, described flavoring agent is mainly Sal, old ginger, brown sugar, rice wine, anise, spicy sauce, Pericarpium Citri Reticulatae, mattress perfume, XIAOMIJIAO and Flos Caryophylli, every 200 jin of Carnis Anseris domestica, weigh following material, be calculated by weight as: Sal 10-15 part, old ginger 5-10 part, brown sugar 2-5 part, rice wine 0.5-2 part, anistree 1-4 part, spicy sauce 5-10 part, Pericarpium Citri Reticulatae 1-4 part, mattress perfume (or spice) 0.5-2 part, XIAOMIJIAO 4-10 part, Flos Caryophylli 1-3 part.
Further, the mix stages of described flavoring agent is pulled the material slag in water out, is obtained pickling liquid after flavoring agent Sal, old ginger, brown sugar, rice wine, anise, spicy sauce, Pericarpium Citri Reticulatae, mattress perfume, XIAOMIJIAO and Flos Caryophylli are put into water medium and small fire steaming and decocting 2-5 hour.
Further, described pickles as putting in the pickling liquid prepared by well-done Carnis Anseris domestica bar, pickles 18-24 hour under 4-6 DEG C of condition.
Further, the baking stage of described Carnis Anseris domestica is toasted 3-6 hour under 50-70 DEG C of condition by the Carnis Anseris domestica after pickling, and after Carnis Anseris domestica being stirred 3-5 time in cooking process, cooling prepares spicy dried goose.
Further, the packaging sterilizing of described Carnis Anseris domestica is that the compound after cold preservation is loaded packaging bag, it is placed in vacuum suction room, with speed evacuation 3-6 minute of 10-15KPa/ minute, keep 4-10 minute at vacuum 50-70KPa, after fully getting rid of the air in compound, packaged compound is positioned in high-pressure sterilizing pot, sterilizing 20-30 minute in temperature 121 DEG C.
Beneficial effects of the present invention:(1) spicy dried goose prepared by the present invention not only fragrant peppery good to eat, without fishy smell, and have that rich in nutritive value, safety be good, instant, easily and the advantage such as carry；(2) preparation method of the present invention is simple to operate, with low cost, practical, is suitable for being widely popularized, and improves added value of product and competitiveness.
Detailed description of the invention
1 one kinds of spicy dried gooses of embodiment
The preparatory stage of Carnis Anseris domestica:Adult Geese rinses 6 times with clear water after slaughtering, and cuts pure Carnis Anseris domestica, and every piece of weight is about 150g, after pure Carnis Anseris domestica clean water 6 times, and high temperature steaming 3 hours, pull out, be cooled to room temperature；
The mix stages of flavoring agent:Sal, old ginger, brown sugar, rice wine, anise, spicy sauce, Pericarpium Citri Reticulatae, mattress perfume, XIAOMIJIAO and Flos Caryophylli, every 200 jin of Carnis Anseris domestica, weigh following material, it is calculated by weight as: Sal 15 parts, old ginger 10 parts, 5 parts of brown sugar, 2 parts of rice wine, anise 4 parts, spicy sauce 10 parts, Pericarpium Citri Reticulatae 4 parts, fragrant 2 parts of mattress, XIAOMIJIAO 10 parts, Flos Caryophylli 3 parts, after above-mentioned flavoring agent being put into water medium and small fire steaming and decocting 5 hours, pull the material slag in water out, obtain pickling liquid；
Carnis Anseris domestica pickle the stage:Well-done Carnis Anseris domestica bar is put in the pickling liquid prepared, under 4 DEG C of conditions, pickles 24 hours；
The baking stage of Carnis Anseris domestica:Being toasted 6 hours under 50 DEG C of conditions by Carnis Anseris domestica after pickling, after Carnis Anseris domestica being stirred 5 times in cooking process, cooling prepares spicy dried goose；
The packaging sterilizing stage of Carnis Anseris domestica:Compound after cold preservation is loaded packaging bag, it is placed in vacuum suction room, with the speed evacuation 6 minutes of 15KPa/ minute, keep 10 minutes at vacuum 70KPa, after fully getting rid of the air in compound, packaged compound is positioned in high-pressure sterilizing pot, sterilizing 30 minutes in temperature 121 DEG C.
2 one kinds of spicy dried gooses of embodiment
The preparatory stage of Carnis Anseris domestica:Adult Geese rinses 5 times with clear water after slaughtering, and cuts pure Carnis Anseris domestica, and every piece of weight is about 100g, after pure Carnis Anseris domestica clean water 4 times, and high temperature steaming 2 hours, pull out, be cooled to room temperature；
The mix stages of flavoring agent:Sal, old ginger, brown sugar, rice wine, anise, spicy sauce, Pericarpium Citri Reticulatae, mattress perfume, XIAOMIJIAO and Flos Caryophylli, every 200 jin of Carnis Anseris domestica, weigh following material, it is calculated by weight as: Sal 12 parts, old ginger 8 parts, 3 parts of brown sugar, 1 part of rice wine, anise 2 parts, spicy sauce 6 parts, Pericarpium Citri Reticulatae 2 parts, fragrant 1 part of mattress, XIAOMIJIAO 6 parts, Flos Caryophylli 2 parts, after above-mentioned flavoring agent being put into water medium and small fire steaming and decocting 3 hours, pull the material slag in water out, obtain pickling liquid；
Carnis Anseris domestica pickle the stage:Well-done Carnis Anseris domestica bar is put in the pickling liquid prepared, under 5 DEG C of conditions, pickles 20 hours；
The baking stage of Carnis Anseris domestica:Being toasted 4 hours under 60 DEG C of conditions by Carnis Anseris domestica after pickling, after Carnis Anseris domestica being stirred 4 times in cooking process, cooling prepares spicy dried goose；
The packaging sterilizing stage of Carnis Anseris domestica:Compound after cold preservation is loaded packaging bag, it is placed in vacuum suction room, with the speed evacuation 5 minutes of 12KPa/ minute, keep 6 minutes at vacuum 60KPa, after fully getting rid of the air in compound, packaged compound is positioned in high-pressure sterilizing pot, sterilizing 25 minutes in temperature 121 DEG C.
3 one kinds of spicy dried gooses of embodiment
The preparatory stage of Carnis Anseris domestica:Adult Geese rinses 4 times with clear water after slaughtering, and cuts pure Carnis Anseris domestica, and every piece of weight is about 50g, after pure Carnis Anseris domestica clean water 3 times, and high temperature steaming 1 hour, pull out, be cooled to room temperature；
The mix stages of flavoring agent:Sal, old ginger, brown sugar, rice wine, anise, spicy sauce, Pericarpium Citri Reticulatae, mattress perfume, XIAOMIJIAO and Flos Caryophylli, every 200 jin of Carnis Anseris domestica, weigh following material, it is calculated by weight as: Sal 10 parts, old ginger 5 parts, 2 parts of brown sugar, 0.5 part of rice wine, anise 1 part, spicy sauce 5 parts, Pericarpium Citri Reticulatae 1 part, fragrant 0.5 part of mattress, XIAOMIJIAO 4 parts, Flos Caryophylli 1 part, after above-mentioned flavoring agent being put into water medium and small fire steaming and decocting 2 hours, pull the material slag in water out, obtain pickling liquid；
Carnis Anseris domestica pickle the stage:Well-done Carnis Anseris domestica bar is put in the pickling liquid prepared, under 4 DEG C of conditions, pickles 18 hours；
The baking stage of Carnis Anseris domestica:Being toasted 3 hours under 50 DEG C of conditions by Carnis Anseris domestica after pickling, after Carnis Anseris domestica being stirred 3 times in cooking process, cooling prepares spicy dried goose；
The packaging sterilizing stage of Carnis Anseris domestica:Compound after cold preservation is loaded packaging bag, it is placed in vacuum suction room, with the speed evacuation 3 minutes of 10KPa/ minute, keep 4 minutes at vacuum 50KPa, after fully getting rid of the air in compound, packaged compound is positioned in high-pressure sterilizing pot, sterilizing 20 minutes in temperature 121 DEG C.
To sum up, spicy dried goose prepared by the present invention not only fragrant peppery good to eat, without fishy smell, and have that rich in nutritive value, safety be good, instant, easily and the advantage such as carry；It addition, preparation method of the present invention is simple to operate, with low cost, practical, it is suitable for being widely popularized, improves added value of product and competitiveness.
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although by referring to the preferred embodiments of the present invention, invention has been described, but it will be understood by those within the art that, in the form and details it can be made various change, without departing from the spirit and scope of appended claims invention defined.
Claims (7)
1. the dried goose of a flavor of hot, it is characterised in that it mainly includes following five stages: the preparatory stage of Carnis Anseris domestica, the mix stages of flavoring agent, pickling the stage of Carnis Anseris domestica, the baking stage of Carnis Anseris domestica and the packaging sterilizing stage of Carnis Anseris domestica.
2. the dried goose of a kind of flavor of hot according to claim 1, it is characterized in that, the preparatory stage of described Carnis Anseris domestica is rinse 4-6 time with clear water after Adult Geese is slaughtered, cut pure Carnis Anseris domestica, every piece of weight is about 50-150g, after pure Carnis Anseris domestica clean water 3-6 time, and high temperature steaming 1-3 hour, pull out, be cooled to room temperature.
3. the dried goose of a kind of flavor of hot according to claim 1, it is characterized in that, described flavoring agent is mainly Sal, old ginger, brown sugar, rice wine, anise, spicy sauce, Pericarpium Citri Reticulatae, mattress perfume, XIAOMIJIAO and Flos Caryophylli, every 200 jin of Carnis Anseris domestica, weigh following material, be calculated by weight as: Sal 10-15 part, old ginger 5-10 part, brown sugar 2-5 part, rice wine 0.5-2 part, anistree 1-4 part, spicy sauce 5-10 part, Pericarpium Citri Reticulatae 1-4 part, mattress perfume (or spice) 0.5-2 part, XIAOMIJIAO 4-10 part, Flos Caryophylli 1-3 part.
4. the dried goose of a kind of flavor of hot according to claim 1, it is characterized in that, after flavoring agent Sal, old ginger, brown sugar, rice wine, anise, spicy sauce, Pericarpium Citri Reticulatae, mattress perfume, XIAOMIJIAO and Flos Caryophylli are put into water medium and small fire steaming and decocting 2-5 hour by the mix stages of described flavoring agent, pull the material slag in water out, obtain pickling liquid.
5. the dried goose of a kind of flavor of hot according to claim 1, it is characterised in that described pickle for: well-done Carnis Anseris domestica bar is put in the pickling liquid prepared, under 4-6 DEG C of condition, pickles 18-24 hour.
6. the dried goose of a kind of flavor of hot according to claim 1, it is characterised in that the baking stage of Carnis Anseris domestica is: toasted 3-6 hour under 50-70 DEG C of condition by the Carnis Anseris domestica after pickling, after Carnis Anseris domestica being stirred 3-5 time in cooking process, cooling prepares spicy dried goose.
7. the dried goose of a kind of flavor of hot according to claim 1, it is characterized in that, the packaging sterilizing of described Carnis Anseris domestica is that the compound after cold preservation is loaded packaging bag, it is placed in vacuum suction room, with speed evacuation 3-6 minute of 10-15KPa/ minute, keep 4-10 minute at vacuum 50-70KPa, after fully getting rid of the air in compound, packaged compound is positioned in high-pressure sterilizing pot, sterilizing 20-30 minute in temperature 121 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410731702.7A CN105707576A (en) | 2014-12-05 | 2014-12-05 | Spicy goose jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410731702.7A CN105707576A (en) | 2014-12-05 | 2014-12-05 | Spicy goose jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707576A true CN105707576A (en) | 2016-06-29 |
Family
ID=56143540
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410731702.7A Pending CN105707576A (en) | 2014-12-05 | 2014-12-05 | Spicy goose jerky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105707576A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108236080A (en) * | 2018-03-29 | 2018-07-03 | 成都天卤八部食品有限公司 | A kind of pre-packaged spicy dried goose |
| CN108420016A (en) * | 2018-03-29 | 2018-08-21 | 成都天卤八部食品有限公司 | A kind of preparation method of pre-packaged spicy dried goose |
-
2014
- 2014-12-05 CN CN201410731702.7A patent/CN105707576A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108236080A (en) * | 2018-03-29 | 2018-07-03 | 成都天卤八部食品有限公司 | A kind of pre-packaged spicy dried goose |
| CN108420016A (en) * | 2018-03-29 | 2018-08-21 | 成都天卤八部食品有限公司 | A kind of preparation method of pre-packaged spicy dried goose |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211233B (en) | Processing method of sauce-flavor cured pork ribs | |
| CN104856068A (en) | Sweet and sour spicy rabbit meat and preparation method therefor | |
| CN103005491A (en) | Method for processing stewed bean dried salted duck and stewed bean dried salted duck | |
| CN103783553B (en) | The processing technology of spiced chicken | |
| CN103238864B (en) | Preparing technology of faint scent type roast beef | |
| CN104687087A (en) | Salt baked duck leg and preparation method thereof | |
| CN105707575A (en) | Spiced goose jerky | |
| CN105767921A (en) | Making method for cured roast duck neck | |
| CN105707576A (en) | Spicy goose jerky | |
| CN106858364A (en) | A kind of fragrant light red Canton style roast pork of fast food | |
| CN104382061A (en) | Method for processing donkey meat | |
| CN107625060A (en) | A kind of spicy beef jerky | |
| CN104824699A (en) | Health and beauty instant spicy rabbit meat and processing technology thereof | |
| CN109645349A (en) | A kind of production method of Wuxi sauced spare rib | |
| CN104544257A (en) | Preservative and fresh-keeping processing technique for Muslim chicken cooked products | |
| CN101326998A (en) | Longevity mushroom edible fungus foodstuff and method for producing the same | |
| CN105685646A (en) | Making technology of stewed chicken legs | |
| CN104013021A (en) | Crisp fried pork and production method thereof | |
| CN101133841A (en) | Vacuum soft package steamed pork manufacturing method | |
| KR20120129546A (en) | Method for preparing smoked duck garlic salt solution. | |
| CN105146547A (en) | Beef with pickled peppers and preparation method thereof | |
| CN102429243A (en) | Process for processing bonbon chicken | |
| CN104905284A (en) | Ready-to-eat spicy rabbit meat contributing to digestion and processing technology of ready-to-eat spicy rabbit meat | |
| US20160022084A1 (en) | Method and apparatus for cooking mature animal portions | |
| CN105685649A (en) | Making process for shredded chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160629 |