CN106235047A - The processing technique of goose wing - Google Patents
The processing technique of goose wing Download PDFInfo
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- CN106235047A CN106235047A CN201610604994.7A CN201610604994A CN106235047A CN 106235047 A CN106235047 A CN 106235047A CN 201610604994 A CN201610604994 A CN 201610604994A CN 106235047 A CN106235047 A CN 106235047A
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Abstract
A kind of processing technique of goose wing, its comprise the steps: material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, wherein, in whipping step, adjuvant includes following each component: Flos Osmanthi Fragrantis sauce, Clausena lansium (Lour.) Skeels juice, five spice powder, Maca wine, spring water and Sal.The processing technique of above-mentioned goose wing, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, can be made into goose wing finished product, and this goose wing finished product has special taste, nutritious beneficial effect, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Description
Technical field
The present invention relates to meat product manufacture field, particularly relate to the processing technique of a kind of goose wing.
Background technology
At present, the birds prepared food kind on market is a lot, particularly goose birds.Salty goose is a kind of traditional food, it rich in
Fat, protein and the various aminoacid of needed by human body, each possibly together with the several mineral materials such as calcium, phosphorus, ferrum and needed by human
Plant trace element and vitamin, and easily absorbed by human body.
Along with food safety and health are more and more paid close attention to by people, existing salty goose lacks health preserving dietotherapy health care more and makees
With, eat healthy harmful more.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that a kind of special taste, the processing technique of nutritious goose wing,
To overcome deficiency of the prior art.
The processing technique of a kind of goose wing, comprises the steps:
1) selection of material: choose the goose wing of the Adult Geese that trophophase is 3 to 5 years, use clear water wash clean；
2) pickle: by the Rhizoma Zingiberis Recens water soaking of the goose wing after wash clean 15～20 minutes；
3) preliminary working: take out goose wing from Jiang Shuizhong, then mix homogeneously with appropriate fecula；
4) stirring: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts；
5) processing: putting into baking box baking, temperature of getting angry 200～230 degree, reducing internal heat temperature 250～260 degree, cooking time exists
50～65 minutes.
Wherein in an embodiment, choose the goose wing of the domestic Adult Geese that trophophase is 3 to 5 years.
Wherein in an embodiment, choose the goose wing of the domestic Adult Geese that trophophase is 3 years.
Wherein in an embodiment, the goose wing after cleaning up with sterilized toothpick or bamboo let at goose wing meat surface
Sting 6～10 holes, be then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.
Wherein in an embodiment, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, enter with sterilized knitting needle or sewing needle
Row second time acanthopore, puts into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.
Wherein in an embodiment, the goose wing pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room.
Wherein in an embodiment, drying room temperature 30 DEG C～45 DEG C, baking time 3～6 hours, dry to goose wing moisture
Take out when reaching 45%～56%.
Wherein in an embodiment, being totally immersed in auxiliary material liquid by goose wing, the one side of wing root is towards user, the apex of the wing
One side downward.
Wherein in an embodiment, further comprise the steps of: packaging: goose wing good for baking is packaged packaging.
Wherein in an embodiment, in including step, the material used by packaging is heat sealability wrapping paper.
The processing technique of above-mentioned goose wing, through material selection step, pickle step, preliminary working step, whipping step
And after procedure of processing, can be made into goose wing finished product, and this goose wing finished product has special taste, nutritious beneficial effect, and
And, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Detailed description of the invention
Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below
The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But
The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this
Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
After the processing technique of the goose wing of the present invention uses goose wing and adjuvant mix and blend, put into baking box or oven adds
Work makes and prepares finished product, and the composition of concrete adjuvant and the manufacture method of goose wing finished product to the present invention enter one below
Step ground explanation.
The adjuvant of the present invention includes formula one, formula two, formula three, formula four, formula five and formula six.Wherein, join
Side one includes Mel juice.Formula two includes cocoanut jam.Formula three includes Flos Osmanthi Fragrantis sauce.Formula four includes Fructus Crataegi jam.Formula five includes
Flos Rosae Rugosae sauce.Formula six includes Mel juice 30～60 parts, cocoanut jam 30～60 parts, Flos Osmanthi Fragrantis sauce 30～60 parts, Fructus Crataegi jam 30～60 parts.
And for example, formula six includes the dispensing of following mass ratio: formula one 50%, formula 2 30%, formula 3 15%, formula 4 3%,
And formula 5 2%.
So that goose wing finished product has the fragrance of Flos Sophorae and Mel, in an embodiment, formula one includes following each component
Mass ratio: Flos Sophorae honeydew: 50～90 parts, Herba Menthae powder: 0.2～15 part, loquat powder: 1.0～5 parts, pomegranate wine: 1.2～6 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Herba Fici Simplicissimae and Mel, in an embodiment, formula one includes following each
The mass ratio of component: Herba Fici Simplicissimae honeydew: 40～80 parts, Sucus Zingberis: 0.5～10 part, loquat powder: 1.5～7 parts, pomegranate wine: 3.5
～4.0 parts, spring water: 12～55 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Arillus Longan and Mel, in an embodiment, formula one includes following each component
Mass ratio: Arillus Longan honeydew: 25～85 parts, Clausena lansium (Lour.) Skeels juice: 0.5～15 part, loquat powder: 1.55～5 parts, pomegranate wine: 1.2～7 parts,
Spring water: 15～25 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Fructus Litchi and Mel, in an embodiment, formula one includes following each component
Mass ratio: Fructus Litchi honeydew: 50～95 parts, Passion Fruit Juice: 0.2～10 part, loquat powder: 2.1～5 parts, pomegranate wine: 3.5～4.0
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, the i.e. honeybee producting honey of Flos Sophorae honeydew is the flower opened from Flos Sophorae tree, thus the Mel formed, and use this Mel
The honeydew made；Spring water is the spring water flowed out in mountain.Herba Fici Simplicissimae honeydew i.e. honeybee producting honey is to open from Herba Fici Simplicissimae tree
Flower, thus the Mel formed, and the honeydew made of this Mel.Arillus Longan honeydew i.e. honeybee producting honey is opened from longan
Flower, thus the Mel formed, and the honeydew made of this Mel.Fructus Litchi honeydew i.e. honeybee producting honey is the flower opened from litchi,
Thus the Mel formed, and the honeydew made of this Mel.
So that goose wing finished product has the fragrance of Cortex cocois radicis and Pericarpium Citri Reticulatae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Cortex cocois radicis and apple vinegar, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 79～90 parts, apple vinegar: 1.0～5 parts, Fructus Piperis powder: 0.2～15 part, sticky rice wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Cortex cocois radicis and Herba Menthae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Cortex cocois radicis and Rhizoma Zingiberis Recens, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 57～85 parts, Sucus Zingberis: 1.55～5 parts, Fructus Piperis powder: 0.5～15 part, sticky rice wine: 1.55～5 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
Wherein, cocoanut jam i.e. uses the sauce that Cortex cocois radicis makes.The main component of Fructus Piperis powder is piperine, also contains some amounts
Aromatic oil, crude protein, crude fat and soluble nitrogen, raw meat of dispelling, aid digestion.Fructus Piperis powder divides white pepper powder and black pepper two
Kind, white pepper powder is that mellow fruit is sloughed the seed of peel and processed, and color is greyish white, and kernel is full, and abnormal smells from the patient is denseer, and quality is relatively
Good；The reality that black pepper is immaturity and dries processes, peel wrinkle and black, abnormal smells from the patient is thin.Both disposition is the most different.Expert
Saying, in black pepper is walked, highly seasoned, seasoning effect is the best；White pepper powder medical value is higher, walks table, and pungent scattered effect is more preferable.Can root
Select according to the hobby of consumption, such as, in an embodiment, Fructus Piperis powder is white pepper powder；And for example, in an embodiment, Fructus Piperis powder
For black pepper.
So that goose wing finished product has the fragrance of Flos Osmanthi Fragrantis and Clausena lansium (Lour.) Skeels, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Flos Osmanthi Fragrantis and Passifolra edulis, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 40～88 parts, Passion Fruit Juice: 1.1～5 parts, five spice powder: 0.3～16 part, Maca wine: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Flos Osmanthi Fragrantis and Pericarpium Citri Reticulatae, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 52～90 parts, Pericarpium Citri Reticulatae: 1.2～6 parts, five spice powder: 1.0～5 parts, Maca wine: 0.2～15 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Flos Osmanthi Fragrantis and apple vinegar, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 73～95 parts, apple vinegar: 3.5～4.0 parts, five spice powder: 1.5～7 parts, Maca wine: 0.5～10
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Flos Osmanthi Fragrantis sauce i.e. uses the sauce that Flos Osmanthi Fragrantis makes.Five spice powder is that the spice more than 5 kinds grinds to form powdery mixing
Together, often use decocting, fried before spread upon in chicken, duck meat class, it is possible to mix with fine salt to do and be stained with material and be used.It is widely used in east material
The dish of piquant taste of reason, be especially suitable for baking or fry soon meat, stew, boil in a covered pot over a slow fire, simmer, steam, seasoning made by meat and fish dishes of preparing food.Its title
Come from the Chinese culture balance to five tastes requirement sour, sweet, bitter, peppery, salty.Five spice powder is different because of dispensing, and it has multiple different mouth
Taste and different titles, such as spicy powder, fresh peppery powder etc., are family cookings, indispensable flavouring agent of going with rice or bread.
So that goose wing finished product has the fragrance of Fructus Crataegi and Herba Menthae, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 67～85 parts, Herba Menthae powder: 1.2～7 parts, cumin powder: 1.55～5 parts, olive wine: 0.5～15 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Fructus Crataegi and Rhizoma Zingiberis Recens, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 77～90 parts, Sucus Zingberis: 3.5～4.0 parts, cumin powder: 2.1～5 parts, olive wine: 0.2～10 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Fructus Crataegi and Clausena lansium (Lour.) Skeels, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 60～87 parts, Clausena lansium (Lour.) Skeels juice: 2.5～5.0 parts, cumin powder: 1.1～5 parts, olive wine: 0.3～16 part,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Fructus Crataegi and Passifolra edulis, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Fructus Crataegi jam i.e. uses the sauce that Fructus Crataegi makes.Cumin powder is mainly by the spice such as Fructus Foeniculi and anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) of resting in peace
Allotment grinds and forms together.
So that goose wing finished product has the fragrance of red rose and Pericarpium Citri Reticulatae, in an embodiment, formula five includes following each group
The mass ratio divided: red rose beans: 65～82 parts, Pericarpium Citri Reticulatae: 1.5～7 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 1.5～7
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of rose white and Fructus Mali pumilae, in an embodiment, formula five includes following each group
Point mass ratio: rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of purple rugose rose (Rosa rugosa var typica) and Herba Menthae, in an embodiment, formula five includes following each group
Point mass ratio: purple rugose rose (Rosa rugosa var typica) beans: 89～92 parts, Herba Menthae powder: 2.1～5 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 2.1～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that goose wing finished product has the fragrance of Autumn Gold and Rhizoma Zingiberis Recens, in an embodiment, formula five includes following each component
Mass ratio: Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, red rose beans i.e. uses the Flos Rosae Rugosae sauce that red rose makes.Rose white beans i.e. uses the Flos Rosae Rugosae that rose white makes
Beans.Purple rugose rose (Rosa rugosa var typica) beans i.e. uses the Flos Rosae Rugosae sauce that purple rugose rose (Rosa rugosa var typica) makes.Autumn Gold beans i.e. uses the Flos Rosae Rugosae sauce that Autumn Gold makes.Cipangopaludina chinensis XIANGFEN
I.e. use the powder that the fragrant this spice of Cipangopaludina chinensis is made.
Cipangopaludina chinensis perfume (or spice) is a kind of spice, is usually used in boiling Cipangopaludina chinensis, and its Cipangopaludina chinensis therefore named is fragrant, and also referred to as lasting is blue.
Loquat powder refers to the powder made with Fractus Eriobotryae.Fractus Eriobotryae is also known as Lu Fructus Citri tangerinae, evergreen dungarunga.Folium Eriobotryae is rich in thick fine
Dimension and mineral element.Containing 0.4 gram of protein, 6.6 grams of carbohydrates in every hectogram Folium Eriobotryae meat, and containing vitamin B1 and dimension
Raw element C.The manufacturing process of loquat powder can use after being dried by Fractus Eriobotryae and grind to form powdery.
The processing technique of the goose wing of the present invention comprises the steps:
Step one: the selection of material: choose the goose wing of the Adult Geese that trophophase is 3 to 5 years, use clear water wash clean.
Concrete: the general nutrient components such as moisture content, protein, fat, vitamin, inorganic salt in Carnis Anseris domestica.Carnis Anseris domestica nature and flavor
Gan Ping, is used as medicine and can solve the heat of the five internal organs, merit can QI invigorating qi-restoratives, stomach function regulating quenches the thirst.The weakness and emaciation person that quenches one's thirst the most preferably eats it.Cook congee with Carnis Anseris domestica, no
The most nutritious, taste Jiamei, and can only quench one's thirst.Sanguis Anseris domestica salty in the mouth is put down, and can detoxify, and control dysphagia and regurgitation.Fel Anseris domestica can be antipyretic
Quenching the thirst disappears breathes heavily, and goose oil can moisten skin, goose egg energy invigorating the spleen and replenishing QI, and Sputum Anseris domestica can control bony spur bone stuck in the throat etc..
The kind of goose is a lot, in the present embodiment, chooses the goose wing of the domestic Adult Geese that trophophase is 3 to 5 years；Again
As, choose the goose wing of the domestic Adult Geese that trophophase is 3 years；And for example, the domestic one-tenth that trophophase is 5 years is chosen
The goose wing of year goose.
In order to obtain the freshest goose wing, in the selection of goose wing, such as, select crust color and luster the brightest or in cream-coloured,
And rich glossiness goose wing；And for example, select not remain the goose wing of hair and Rhizoma Imperatae；And for example, meat high resilience is selected；Again
As, smell with one's nose goose wing when choosing, and selection has the goose wing of the Carnis Anseris domestica delicate flavour that a kind of spy is special to be preferred, it addition, special
Carnis Anseris domestica delicate flavour refers to the taste come out after slaughter in the Carnis Anseris domestica of the fresh normal thought with common message person by epidermis.As
This selects goose wing can obtain the goose wing that meat is fresh, to hold raw-material selection one pass, provides for follow-up making and has by force
The guarantee of power.
In order to obtain the freshest goose wing, in the selection of goose wing, such as, do not select the goose wing that color is turned white；And for example,
Do not select the goose wing that moisture is big；And for example, do not select meat the most resilient goose wing, because it may be through the process of Caustic soda, no
Preferably buy.
Step 2: pickle: by the goose wing after wash clean Rhizoma Zingiberis Recens water soaking 15～20 minutes.
Concrete: such as, the goose wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at goose wing meat surface
Individual hole, hole depth can not penetrate goose wing, is then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.And for example, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, with disappearing
Knitting needle or the sewing needle of crossing poison carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.When putting into Rhizoma Zingiberis Recens water soaking 20
Minute time, beat goose wing with sterilized chopsticks so that pickling better, the dynamics beaten and number of times, depending on the situation of pickling
Depending on.
Step 3: preliminary working: take out goose wing from Jiang Shuizhong, then mix homogeneously with appropriate fecula.
Concrete: the goose wing pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
Step 4: the goose wing being mixed with fecula is mixed homogeneously with adjuvant.In the present embodiment, this adjuvant includes following each component
Mass ratio:
Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
During it should be noted that the goose wing being mixed with fecula is mixed homogeneously with adjuvant, the selection of adjuvant can be formula one,
Any one in formula two, formula three, formula four, formula five and formula six, the present embodiment with this adjuvant for Flos Osmanthi Fragrantis sauce is
Example illustrates, and other embodiments is by that analogy.
Concrete: so that be uniformly mixed, in the present embodiment, for each goose wing, use following stirring to walk
Rapid:
Step a1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of goose wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
In one embodiment, the stirring of step 4 can also be carried out by manual operation, when by manual operation, so that stir
Mix mix homogeneously, in the present embodiment, for each goose wing, use following whipping step:
Step b1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under；
Step b2: a side of goose wing with articulations digitorum manus ring, other limit middle finger and thumb encase gently；
Step b3: promote middle finger, on other finger is placed in wing, is flipped up coarse one side rapidly, makes
Smooth one side towards under；
Step b4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
Step 5: processing: putting into baking box baking, temperature of getting angry 200～230 degree, reducing internal heat temperature 250～260 degree, during baking
Between at 50～65 minutes.
Concrete: such as, putting into baking box baking, temperature of getting angry 200 degree, reducing internal heat temperature 250 degree, cooking time is at 50 points
Clock；And for example, putting into baking box baking, temperature of getting angry 230 degree, reducing internal heat temperature 260 degree, cooking time was at 50 minutes；And for example, get angry temperature
Spending 230 degree, reducing internal heat temperature 260 degree, cooking time was at 65 minutes；And for example, temperature of getting angry 230 degree, reducing internal heat temperature 260 degree, baking
Time was at 60 minutes；And for example, temperature of getting angry 200 degree, 250 degree of cooking time of reducing internal heat temperature were at 60 minutes；And for example, get angry temperature
230 degree, reducing internal heat temperature 260 degree, cooking time was at 60 minutes.
Step 6: packaging: goose wing good for baking is packaged packaging.
Concrete: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.Product appearance after packaging is graceful, easy to use.In the present embodiment, packaging film uses heat sealability wrapping paper, and heat sealability is packed
Paper has heat sealability, aeration, and oil resistant, a water-tolerant, the feature such as safe and harmless.In order to make wrapping paper have heat sealability,
Will on the surface of heat sealing resin paper coated with coating or with polyethylene bind make it have heat sealability, secondary operations need not be carried out to obtain
Obtaining aeration, its aeration can require be controlled by according to user.The food packed with this wrapping paper with aeration,
Available electromagnetic wave heating, there is no steam, so can keep the salubrious of food surface in packaging.In other embodiments, packaging
Film can also use insulation wrapping paper.Insulation wrapping paper can keep fragrant, fresh, temperature, for people different after being packed by prepared food
Occasion eats easily, lives allegro demand adapting to current people.The principle of this building paper is as solar energy heating
Device is the same, it is possible to convert light energy into heat energy.Generally people only need to be placed on, this special paper, the place that solar ray energy irradiates, should
The space that paper bag encloses will constantly have heat supplement to enter, so that the food in paper keeps certain temperature, in order to Ren Mensui
Time have the cuisines that fragrant heat is good to eat.
Embodiment one
Step one: choose the goose wing of the domestic Adult Geese that trophophase is 3 to 5 years.
Step 2: such as, the goose wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at goose wing meat surface
Individual hole, hole depth can not penetrate goose wing, is then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.And for example, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, with disappearing
Knitting needle or the sewing needle of crossing poison carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.When putting into Rhizoma Zingiberis Recens water soaking 20
Minute time, beat goose wing with sterilized chopsticks so that pickling better, the dynamics beaten and number of times, depending on the situation of pickling
Depending on.
Step 3: be spread out in equably in rustless steel mesh sheet by the goose wing pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
Step 4: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 67 parts, Clausena lansium (Lour.) Skeels juice: 5 parts, five spice powder: 10 parts, Maca wine: 5 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each goose wing, use following whipping step:
Step a1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of goose wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 200 degree, reducing internal heat temperature 250 degree, cooking time was at 50 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into goose wing finished product, the goose wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Clausena lansium (Lour.) Skeels juice taste
Heavier, and there is the unique perfume that slight Flos Osmanthi Fragrantis sauce, five spice powder, Maca wine, spring water and Sal etc. mix, and,
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment two
Step one: choose the goose wing of the domestic Adult Geese that trophophase is 3 to 5 years.
Step 2: such as, the goose wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at goose wing meat surface
Individual hole, hole depth can not penetrate goose wing, is then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.And for example, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, with disappearing
Knitting needle or the sewing needle of crossing poison carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.When putting into Rhizoma Zingiberis Recens water soaking 20
Minute time, beat goose wing with sterilized chopsticks so that pickling better, the dynamics beaten and number of times, depending on the situation of pickling
Depending on.
Step 3: be spread out in equably in rustless steel mesh sheet by the goose wing pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
Step 4: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 90 parts, Clausena lansium (Lour.) Skeels juice: 2.1 parts, five spice powder: 10 parts, Maca wine: 5 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each goose wing, use following whipping step:
Step a1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of goose wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 200 degree, reducing internal heat temperature 250 degree, cooking time was at 50 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into goose wing finished product, the goose wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Flos Osmanthi Fragrantis sauce taste
Heavier, and there is the unique perfume that Clausena lansium (Lour.) Skeels juice, five spice powder, Maca wine, spring water and Sal etc. mix, and, through bag
After dress step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment three
Step one: choose the goose wing of the domestic Adult Geese that trophophase is 3 to 5 years.
Step 2: such as, the goose wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at goose wing meat surface
Individual hole, hole depth can not penetrate goose wing, is then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.And for example, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, with disappearing
Knitting needle or the sewing needle of crossing poison carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.When putting into Rhizoma Zingiberis Recens water soaking 20
Minute time, beat goose wing with sterilized chopsticks so that pickling better, the dynamics beaten and number of times, depending on the situation of pickling
Depending on.
Step 3: be spread out in equably in rustless steel mesh sheet by the goose wing pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
Step 4: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 90 parts, Clausena lansium (Lour.) Skeels juice: 5 parts, five spice powder: 0.2 part, Maca wine: 5 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each goose wing, use following whipping step:
Step a1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of goose wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 200 degree, reducing internal heat temperature 250 degree, cooking time was at 50 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into goose wing finished product, the goose wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible heavier osmanthus
Flower sauce and the fragrance of Clausena lansium (Lour.) Skeels juice, and there is the unique perfume that five spice powder, Maca wine, spring water and Sal etc. mix, and, warp
After crossing packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment four
Step one: choose the goose wing of the domestic Adult Geese that trophophase is 3 years.
Step 2: such as, the goose wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at goose wing meat surface
Individual hole, hole depth can not penetrate goose wing, is then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.And for example, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, with disappearing
Knitting needle or the sewing needle of crossing poison carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.When putting into Rhizoma Zingiberis Recens water soaking 20
Minute time, beat goose wing with sterilized chopsticks so that pickling better, the dynamics beaten and number of times, depending on the situation of pickling
Depending on.
Step 3: be spread out in equably in rustless steel mesh sheet by the goose wing pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
Step 4: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 80 parts, Clausena lansium (Lour.) Skeels juice: 4 parts, five spice powder: 5.5 parts, Maca wine: 2.75 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each goose wing, use following whipping step:
Step a1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of goose wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 230 degree, reducing internal heat temperature 260 degree, cooking time was at 50 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into goose wing finished product, the goose wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Flos Osmanthi Fragrantis sauce
Fragrance is laid particular stress on, and has the fragrance of medium Clausena lansium (Lour.) Skeels juice and to have five spice powder, Maca wine, spring water and Sal etc. miscellaneous
The unique perfume mixed, and, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat
With.
Embodiment five
Step one: choose the goose wing of the domestic Adult Geese that trophophase is 3 years.
Step 2: such as, the goose wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at goose wing meat surface
Individual hole, hole depth can not penetrate goose wing, is then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.And for example, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, with disappearing
Knitting needle or the sewing needle of crossing poison carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.When putting into Rhizoma Zingiberis Recens water soaking 20
Minute time, beat goose wing with sterilized chopsticks so that pickling better, the dynamics beaten and number of times, depending on the situation of pickling
Depending on.
Step 3: be spread out in equably in rustless steel mesh sheet by the goose wing pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
Step 4: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 75 parts, Clausena lansium (Lour.) Skeels juice: 2.75 parts, five spice powder: 8.5 parts, Maca wine: 4 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each goose wing, use following whipping step:
Step a1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of goose wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 230 degree, reducing internal heat temperature 260 degree, cooking time was at 50 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into goose wing finished product, the goose wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible denseer osmanthus
The fragrance of flower sauce, and there is the unique perfume that Clausena lansium (Lour.) Skeels juice, five spice powder, Maca wine, spring water and Sal etc. mix, and, warp
After crossing packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment six
Step one: choose the goose wing of the domestic Adult Geese that trophophase is 3 years.
Step 2: such as, the goose wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at goose wing meat surface
Individual hole, hole depth can not penetrate goose wing, is then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.And for example, when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, with disappearing
Knitting needle or the sewing needle of crossing poison carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.When putting into Rhizoma Zingiberis Recens water soaking 20
Minute time, beat goose wing with sterilized chopsticks so that pickling better, the dynamics beaten and number of times, depending on the situation of pickling
Depending on.
Step 3: be spread out in equably in rustless steel mesh sheet by the goose wing pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
Step 4: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 83 parts, Clausena lansium (Lour.) Skeels juice: 4 parts, five spice powder: 5.5 parts, Maca wine: 3 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each goose wing, use following whipping step:
Step a1: first goose wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of goose wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up goose wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 230 degree, reducing internal heat temperature 260 degree, cooking time was at 50 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into goose wing finished product, the goose wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Flos Osmanthi Fragrantis sauce, Huang
The unique perfume that skin juice, five spice powder, Maca wine, spring water and Sal etc. mix, and, after packaging step, health is pacified
Entirely, and can conveniently transport, sell and facilitate user eat.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the processing technique of a goose wing, it is characterised in that comprise the steps:
1) selection of material: choose the goose wing of the Adult Geese that trophophase is 3 to 5 years, use clear water wash clean；
2) pickle: by the Rhizoma Zingiberis Recens water soaking of the goose wing after wash clean 15～20 minutes；
3) preliminary working: take out goose wing from Jiang Shuizhong, then mix homogeneously with appropriate fecula；
4) stirring: the goose wing being mixed with fecula is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts, spring water:
10～40 parts and Sal: 2～10 parts；
5) processing: goose wing mixed with adjuvant is put into baking box baking, temperature of getting angry 200～230 degree, reducing internal heat temperature 250～
260 degree, cooking time, at 50～65 minutes, i.e. prepares finished product.
The processing technique of goose wing the most according to claim 1, it is characterised in that choose the family that trophophase is 3 to 5 years
The goose wing of the Adult Geese supported.
The processing technique of goose wing the most according to claim 1, it is characterised in that choosing trophophase is 3 years domestic
The goose wing of Adult Geese.
The processing technique of goose wing the most according to claim 1, it is characterised in that the goose wing after cleaning up is with sterilized
Toothpick or bamboo let goose wing meat surface sting 6～10 holes, be then placed in Rhizoma Zingiberis Recens water soaking 15 minutes.
The processing technique of goose wing the most according to claim 1, it is characterised in that when putting into Rhizoma Zingiberis Recens water soaking 15 minutes, uses
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into Rhizoma Zingiberis Recens water soaking 20 minutes after acanthopore.
The processing technique of goose wing the most according to claim 1, it is characterised in that the goose wing pickled is spread out in stainless equably
On steel mesh sheet, it is dried in sending into drying room.
The processing technique of goose wing the most according to claim 1, it is characterised in that drying room temperature 30 DEG C～45 DEG C, during baking
Between 3～6 hours, dry and take out when reaching 45%～56% to goose wing moisture.
The processing technique of goose wing the most according to claim 1, it is characterised in that goose wing is totally immersed in auxiliary material liquid,
The one side of wing root is towards user, and the one side of the apex of the wing is downward.
9. according to the processing technique of the goose wing described in any one of claim 1 to 8, it is characterised in that further comprise the steps of: packaging:
Goose wing good for baking is packaged packaging.
The processing technique of goose wing the most according to claim 9, it is characterised in that in described packaging step, packs food materials
Material used is heat sealability wrapping paper.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610604994.7A CN106235047A (en) | 2016-07-27 | 2016-07-27 | The processing technique of goose wing |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610604994.7A CN106235047A (en) | 2016-07-27 | 2016-07-27 | The processing technique of goose wing |
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| CN106235047A true CN106235047A (en) | 2016-12-21 |
Family
ID=57605139
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611889A (en) * | 2009-07-23 | 2009-12-30 | 黑龙江省农业机械工程科学研究院 | The processing method of meat microwave products |
| CN104738667A (en) * | 2013-12-25 | 2015-07-01 | 李勇力 | Fragrant and spicy honey-stewed chicken wing |
| CN105595213A (en) * | 2016-02-26 | 2016-05-25 | 重庆三峡学院 | Microwave chicken wings and preparing method thereof |
-
2016
- 2016-07-27 CN CN201610604994.7A patent/CN106235047A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611889A (en) * | 2009-07-23 | 2009-12-30 | 黑龙江省农业机械工程科学研究院 | The processing method of meat microwave products |
| CN104738667A (en) * | 2013-12-25 | 2015-07-01 | 李勇力 | Fragrant and spicy honey-stewed chicken wing |
| CN105595213A (en) * | 2016-02-26 | 2016-05-25 | 重庆三峡学院 | Microwave chicken wings and preparing method thereof |
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Application publication date: 20161221 |