CN105995602A - Processing technical method for Wuyi mountain langu flavor smoked goose and Wuyi mountain langu flavor smoked goose product - Google Patents
Processing technical method for Wuyi mountain langu flavor smoked goose and Wuyi mountain langu flavor smoked goose product Download PDFInfo
- Publication number
- CN105995602A CN105995602A CN201610354165.8A CN201610354165A CN105995602A CN 105995602 A CN105995602 A CN 105995602A CN 201610354165 A CN201610354165 A CN 201610354165A CN 105995602 A CN105995602 A CN 105995602A
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- CN
- China
- Prior art keywords
- goose
- langu
- wuyi mountain
- oil
- wuyi
- 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
- 241000272814 Anser sp. Species 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000003307 slaughter Methods 0.000 claims abstract description 8
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims description 10
- 230000005070 ripening Effects 0.000 claims description 10
- 210000001015 abdomen Anatomy 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 abstract description 5
- 230000000391 smoking effect Effects 0.000 abstract description 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 210000003746 feather Anatomy 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 230000007547 defect Effects 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing technical method for Wuyi mountain langu flavor smoked goose. The method is characterized by comprising the following steps: (1) slaughtering: after bloodletting and slaughtering white goose, picking feather, paunching, removing viscera and then cleaning and drying; (2) pickling: mixing salt, smashed fresh ginger, green onion, spice and millet wine, coating on the interior and exterior of the whole goose and curing for 8-12 hours; (3) cooking with hot oil in a saute way: putting the whole goose into the hot oil with the temperature of 90-120 DEG C, stir-frying for 30-50 minutes and draining the oil on the surface; (4) smoking. The Wuyi mountain langu flavor smoked goose product is characterized by being prepared according to the processing technical method.
Description
Technical field
The present invention relates to a kind of Carnis Anseris domestica product
Technological method for processing and goods
。
Background technology
Wuyi Mountain
" Lan Gu smokes goose " has obtained the national geography famous special product certification mark, is the famous-brand and high-quality food of one of Wuyishan City
, the nutrition of smoked goose is the abundantest, and goose is the high-quality generally acknowledged both at home and abroad, high-grade animality pollution-free food natural, non-harmful.It it is the nutritious and healthy food of preferable high protein, low fat, low cholesterol.Traditional Chinese medical science Neo-Confucianism is thought: Carnis Anseris domestica sweet in the mouth is put down, and has dim stomach and promotes the production of body fluid, alleviates effect of lead poisoning, and at the western developed country such as American and Britain, method, the goose in birds enjoys to be made a pet of, and has
“
The poor eat chicken, and the rich eat goose
”
Classical well-known saying.
Existing processing technology is:
1
, after white goose blood-letting slaughters, internal organs of cutting open the belly of shedding, enter pot and add a little salt decocting in water, boil to taking out time thoroughly well cooked but not mushy until whole goose and drain；
2
, Sal smeared with Fructus Capsici powder and other spice and smokes in external pot in goose body, put in pot and mix the Oryza glutinosa of salt, Laurus nobilis etc. on a small quantity, with little bamboo chip frame in pot, when smoking, goose is placed on little bamboo chip, covers tightly pot cover and does not make leakage cigarette, smokes by the medium duration and degree of heating
10
Minute, when overflowing strong scent in pot, pot cover is removed a seam, pours rice into and spill
2
Two
, then cover
1
Minute.Smoked goose is external in golden yellow, and oil is grown lubricious, and cigarette perfume (or spice) assails the nostrils, and skin sauteed pork is crisp.
But this technique also also has the biggest defect,
Boiling to time thoroughly well cooked but not mushy until whole goose in decocting in water curing process, the general decocting in water time to reach
40
Extremely
50
Minute, the delicate flavour of Carnis Anseris domestica is the most soluble in water；Moreover, after decocting in water, Carnis Anseris domestica color changes, and particularly after couple of days, Carnis Anseris domestica color can be turned black；Three are because decocting in water time longer Carnis Anseris domestica, and to send out bavin the freshest and the tenderest.Be improved space.
Summary of the invention
The purpose of the present invention is to propose to one and can overcome in original decocting in water curing process, the delicate flavour of Carnis Anseris domestica is the most soluble in water, and the goose product taste processed is the freshest；After decocting in water, Carnis Anseris domestica color changes, and particularly after couple of days, Carnis Anseris domestica color can be turned black；The decocting in water curing time longer a kind of Wuyi Mountain causing Carnis Anseris domestica to send out the defects such as bavin is the freshest and the tenderest
Haze
Valley wind taste smokes technological method for processing and the goods of goose.
Adopt the technical scheme that:
A kind of Wuyi Mountain
Haze
Valley wind taste smokes the technological method for processing of goose, comprises the technical steps that: (
1
) slaughter: after white goose blood-letting is slaughtered, the internal organs afterwash of cutting open the belly of shedding drains；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside whole goose body surface, pickle
8
—
12
Hour；(
3
) temperature oil slips ripening processed: whole goose is put into
90
Degree Celsius
120
Degree Celsius warm oil in the system of slipping
30
—
50
Minute ripening, and drain the oil of body surface；(
4
) smoke.
A kind of Wuyi Mountain
Haze
Valley wind taste is smoked goose goods and is used above-mentioned process to make.
Owing to using
Above-mentioned process,
Overcoming in original decocting in water curing process, the delicate flavour of Carnis Anseris domestica is the most soluble in water, and the goose product taste processed is the freshest；After decocting in water, Carnis Anseris domestica color changes, and particularly after couple of days, Carnis Anseris domestica color can be turned black；The decocting in water curing time is longer causes Carnis Anseris domestica to send out the defects such as bavin is the freshest and the tenderest.Smoked goose is external in golden yellow, and oil is grown lubricious, and fresh perfume (or spice) assails the nostrils, and skin sauteed pork is crisp.
Embodiment
Citing below illustrates.
A kind of Wuyi Mountain
Haze
Valley wind taste smokes the technological method for processing embodiment of goose
1
: (
1
) slaughter: after white goose blood-letting is slaughtered, the internal organs afterwash of cutting open the belly of shedding drains；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside whole goose body surface, pickle
8
Hour；(
3
) temperature oil slips ripening processed: whole goose is put into
90
Degree Celsius warm oil in slip system ripening in 50 minutes, and drain the oil of body surface；(
4
) smoke.
A kind of Wuyi Mountain
Haze
Valley wind taste smokes the technological method for processing embodiment of goose
2
: (
1
) slaughter: after white goose blood-letting is slaughtered, the internal organs afterwash of cutting open the belly of shedding drains；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside whole goose body surface, pickle
10
Hour；(
3
) temperature oil slips ripening processed: whole goose is put into
100
Degree Celsius warm oil in slip system ripening in 40 minutes, and drain the oil of body surface；(
4
) smoke.
A kind of Wuyi Mountain
Haze
Valley wind taste smokes the technological method for processing embodiment of goose
3
: (
1
) slaughter: after white goose blood-letting is slaughtered, the internal organs afterwash of cutting open the belly of shedding drains；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside whole goose body surface, pickle
12
Hour；(
3
) temperature oil slips ripening processed: whole goose is put into
120
Degree Celsius warm oil in slip system ripening in 30 minutes, and drain the oil of body surface；(
4
) smoke.
Claims (2)
1. Wuyi clouds and mists in the mountains valley wind taste smokes a technological method for processing for goose, it is characterized in that: comprise the technical steps that: (1) slaughters: after white goose blood-letting is slaughtered, and the internal organs afterwash of cutting open the belly of shedding drains；(2) pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside whole goose body surface, pickle 8 12 hours；(3) temperature oil slips ripening processed: is put into by whole goose and slips system ripening in 30 50 minutes in the warm oil of 90 degrees Celsius 120 degrees Celsius, and drains the oil of body surface；(4) smoke.
2. Wuyi clouds and mists in the mountains valley wind taste smokes goose goods, it is characterized in that: described in claim 1, technological method for processing is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354165.8A CN105995602A (en) | 2016-05-25 | 2016-05-25 | Processing technical method for Wuyi mountain langu flavor smoked goose and Wuyi mountain langu flavor smoked goose product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354165.8A CN105995602A (en) | 2016-05-25 | 2016-05-25 | Processing technical method for Wuyi mountain langu flavor smoked goose and Wuyi mountain langu flavor smoked goose product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995602A true CN105995602A (en) | 2016-10-12 |
Family
ID=57093899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610354165.8A Pending CN105995602A (en) | 2016-05-25 | 2016-05-25 | Processing technical method for Wuyi mountain langu flavor smoked goose and Wuyi mountain langu flavor smoked goose product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995602A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668545A (en) * | 2017-10-30 | 2018-02-09 | 叶树源 | A kind of meter of preparation method for burning smoked goose |
-
2016
- 2016-05-25 CN CN201610354165.8A patent/CN105995602A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668545A (en) * | 2017-10-30 | 2018-02-09 | 叶树源 | A kind of meter of preparation method for burning smoked goose |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190311 Address after: 354311 Ma Ling Hou 12, Hengdun Village, Langu Township, Wuyishan City, Nanping City, Fujian Province Applicant after: Wuyishan Jinxiu Garden Ecological Agriculture Development Co., Ltd. Address before: 354300 Agricultural Restaurant in Jiaoting Bihu Garden, Wuyishan Resort, Nanping City, Fujian Province Applicant before: Wu Wanghua |
|
| TA01 | Transfer of patent application right | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |
|
| WD01 | Invention patent application deemed withdrawn after publication |