CN106235049A - A kind of marinating method of green Southern Anhui - Google Patents
A kind of marinating method of green Southern Anhui Download PDFInfo
- Publication number
- CN106235049A CN106235049A CN201610639974.3A CN201610639974A CN106235049A CN 106235049 A CN106235049 A CN 106235049A CN 201610639974 A CN201610639974 A CN 201610639974A CN 106235049 A CN106235049 A CN 106235049A
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- Prior art keywords
- anseris domestica
- carnis anseris
- boiling
- halogen
- water
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 34
- 150000002367 halogens Chemical class 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000020995 raw meat Nutrition 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000007689 inspection Methods 0.000 claims abstract description 7
- 230000008439 repair process Effects 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000007730 finishing process Methods 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 241000272814 Anser sp. Species 0.000 claims description 20
- 235000021110 pickles Nutrition 0.000 claims description 11
- 239000008280 blood Substances 0.000 claims description 10
- 210000004369 blood Anatomy 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000007888 film coating Substances 0.000 claims description 10
- 238000009501 film coating Methods 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 5
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 5
- 210000004204 blood vessel Anatomy 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 210000002751 lymph Anatomy 0.000 claims description 5
- 229940068041 phytic acid Drugs 0.000 claims description 5
- 235000002949 phytic acid Nutrition 0.000 claims description 5
- 239000000467 phytic acid Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 4
- 235000018602 Elettaria cardamomum Nutrition 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 244000295490 Salvia japonica Species 0.000 claims description 3
- 235000005794 Salvia japonica Nutrition 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 229940093503 ethyl maltol Drugs 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- 238000005868 electrolysis reaction Methods 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 244000081595 rats tail grass Species 0.000 claims 1
- 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 claims 1
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- 231100000357 carcinogen Toxicity 0.000 abstract description 2
- 239000003183 carcinogenic agent Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 230000005611 electricity Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241001131796 Botaurus stellaris Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 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
- 235000013555 soy sauce Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000723554 Pontia occidentalis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000015275 goose meat Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000015167 meat floss Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides the marinating method of a kind of green Southern Anhui, comprise the following steps: (1) finishing processes: (2) room temperature is pickled: (3) boiling, remove raw meat: (4) halogen boils: with boiling, go the Carnis Anseris domestica after raw meat as raw material, admix Carnis Anseris domestica weight 0.1 0.3% natural flavor, water did not had Carnis Anseris domestica, boil 30min, changing boiling with soft fire 40 60min, halogen boils to shortcake rotten；Pull addition edible salt afterwards out, monosodium glutamate, white sugar, edible essence are seasoned, and then dry 1h under the conditions of 80 90 DEG C and come out of the stove；(5) fresh-keeping packaging: the present invention does not contains carcinogen, in good taste, has the fragrant atmosphere of Rhizoma et radix valerianae；During preparation, also including carrying out an acceptance inspection raw material adjuvant, thaw, clean, select materials, repair, halogen boils, sterilization etc. processes, it is the most careful process, and the cost prepared is nutritious and without being harmful to additive, beneficially health.
Description
Technical field
The present invention relates to food making method technical field, the marinating method of a kind of green Southern Anhui.
Background technology
Southern Anhui originates in Lu'an Prefecture of Anhui Province, is now mainly distributed on the Gushi County one in Wanxi mountainous area and Henan Province
Band, is the famous medium-sized meat floss dual-purpose type goose kind of China.Southern Anhui can be described as being precious from head to foot, its not only delicious meat, battalion
Support and be worth height, but also there is the economic worth that comparison is high.Southern Anhui is preferable high protein, low fat, low cholesterol
Nutritious and healthy food, " roasted goose " made with it and " cured goose ", fresh and tender good to eat, unique flavor, liked by consumer very much.
Southern Anhui velour yield is high, and pure white of produced goose down is big, good springiness, and bulkiness is high, is the first-class raw material producing high-quality eider down.Anhui
Western white goose is one of traditional important exporting of China, is confirmed as national resource of animal and birds protection kind, has adaptability
The advantages such as by force, premunition is strong, Comparison of Management is extensive, the most cold-resistant but also heat-resisting.
Carnis Anseris domestica contains protein, fat, vitamin A, vitamin B group, nicotinic acid, sugar, and wherein the content of protein is the highest, simultaneously
Several amino acids and multivitamin, micro element mineral, and fat content rich in needed by human are the lowest.Carnis Anseris domestica is sought
Supporting abundant, unsaturated fatty acid content is high, highly beneficial to health.
The marinating method of existing Carnis Anseris domestica is relatively simple, it is common that mixes to pickle with bittern material by Carnis Anseris domestica and i.e. completes, and bittern material leads to
Being often to use salt, chicken essence, soy sauce, recipe ingredient is relatively simple, and the Carnis Anseris domestica mouthfeel using this formula to make is the most single, and adopts
The Carnis Anseris domestica prepared with traditional this method for salting can produce nitrite, is eaten for a long time the most carcinogenic, is unfavorable for the body of people
Body is healthy.
Summary of the invention
Technical problem solved by the invention is to provide the marinating method of a kind of green Southern Anhui, to solve the above-mentioned back of the body
Problem in scape technology.
Technical problem solved by the invention realizes by the following technical solutions: the stew in soy sauce side of a kind of green Southern Anhui
Method, comprises the following steps:
(1) finishing processes: takes the raw material Carnis Anseris domestica that fresh or freezing inspection is qualified, cleans dry after directly cleaning or thawing
Only, repair surface and fat inside, lymph, blood vessel, congestion and dirt, then going out to depletion of blood elutriation with clear water rinsing, drain
Stand-by；
(2) room temperature is pickled: Carnis Anseris domestica cleaning drained is put in container, uses and successively pickle during interpolation, one layer of meat one layer
Uniformly being sprinkled into of preserved materials, pickles 20-24 hour under room temperature；
(3) boiling, raw meat is removed: rinsed well by the Carnis Anseris domestica clear water pickled, be then placed in boiling water boiling 10-20min, when
Carnis Anseris domestica surface takes the dish out of the pot without the blood streak, pulls ventilating and cooling out, and every pot will be changed water, constantly to remove water surface of precooking during precooking
Offscum；
(4) halogen boils: with boiling, goes the Carnis Anseris domestica after raw meat as raw material, admixes Carnis Anseris domestica weight 0.1-0.3% natural flavor, water
Ning Carnis Anseris domestica, and boiled 30min, and changed boiling with soft fire 40-60min, halogen boils to shortcake rotten；Pull addition edible salt, monosodium glutamate, white sand afterwards out
Sugar, edible essence are seasoned, and then dry 1h under the conditions of 80-90 DEG C and come out of the stove；
(5) fresh-keeping packaging: taken out in halogen pot by halogen goose, after its dry tack free, is the electricity of 4080mg/L by chlorinty
Xie Shui carries out spray disinfection to halogen goose surface；Halogen goose after spray disinfection, after its dry tack free, immerses edible film-coating fresh-keeping
Agent sterilizes the 30-60 second；Described edible film-coating antistaling agent contains chitosan that mass percent is 0.1-0.5% and concentration is
The phytic acid of 0.05-1g/L；After its dry tack free, vacuum packaging,.
The Sal of 2-3 of Carnis Anseris domestica weight, the D-araboascorbic acid of 0.5-1.0 ‰ is added when described step (2) is pickled
Sodium, 0.1-0.5% dehydroactic acid sodium, 0.1-0.3% sodium tripolyphosphate, the Chinese liquor of 0.1-1.3%,
In described step (4), edible essence includes pot-stewed fowl flavouring cream, ethylmaltol, beef fine powder, Carnis Sus domestica fine powder, is combined
One or more mixing in phosphate, potassium sorbate.
In described step (4), natural flavor includes Fructus Anisi Stellati, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex Cinnamomi, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Piperis, bean
Cool, Elettaria cardamomum (L.) Maton, Folium Lauri nobilis, Salvia japonica Thunb., Radix Cochleariae officinalis, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae, Fructus Amomi Rotundus, Tonnae Sinensis leaves, the Radix Aucklandiae: every 100 parts of quality
Water adds Fructus Anisi Stellati 0.1-0.2 part, Fructus Foeniculi 0.1-0.2 part, Pericarpium Zanthoxyli 0.1-0.4 part, Cortex Cinnamomi 0.1-0.3 part, Radix Angelicae Dahuricae 0.1-
0.2 part, Flos Caryophylli 0.1-0.2 part, Fructus Piperis 0.1-0.4 part, Fructus Amomi Rotundus 0.1-0.2 part, Elettaria cardamomum (L.) Maton 0.1-0.2 part, Folium Lauri nobilis 0.1-0.2
Part, Salvia japonica Thunb. 0.1-0.2 part, Radix Cochleariae officinalis 0.1-0.5 part, Herba Alii fistulosi 0.1-2 part, Rhizoma Zingiberis Recens 0.1-2, Bulbus Allii 0.1-2, Bulbus Allii Cepae 0.1-2, Tonnae Sinensis
Leaves 0.1-0.2 part, Radix Aucklandiae 0.02-0.05 part.
Compared with disclosed technology, there is advantages below in the present invention: the present invention does not contains carcinogen, in good taste, has perfume (or spice)
The fragrant atmosphere of grass；During preparation, also include raw material adjuvant is carried out an acceptance inspection, thaw, clean, select materials, repair, halogen boils, kill
Bacterium etc. process, and it is the most careful to process, and the cost prepared is nutritious and does not contains harmful additive, beneficially health.
Detailed description of the invention
It is prone to bright in order to make the technological means of the present invention, creation characteristic, workflow, using method reach purpose with effect
White understanding, below in conjunction with the embodiment of the present invention, is clearly and completely described the technical scheme in the embodiment of the present invention,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
The marinating method of a kind of green Southern Anhui, comprises the following steps:
(1) finishing processes: takes the raw material Carnis Anseris domestica that fresh or freezing inspection is qualified, cleans dry after directly cleaning or thawing
Only, repair surface and fat inside, lymph, blood vessel, congestion and dirt, then going out to depletion of blood elutriation with clear water rinsing, drain
Stand-by；
(2) room temperature is pickled: Carnis Anseris domestica cleaning drained is put in container, uses and successively pickle during interpolation, one layer of meat one layer
Uniformly being sprinkled into of preserved materials, pickles 20 hours under room temperature；
(3) boiling, raw meat is removed: rinsed well by the Carnis Anseris domestica clear water pickled, be then placed in boiling water boiling 10-20min, when
Carnis Anseris domestica surface takes the dish out of the pot without the blood streak, pulls ventilating and cooling out, and every pot will be changed water, constantly to remove water surface of precooking during precooking
Offscum；
(4) halogen boils: with boiling, going the Carnis Anseris domestica after raw meat as raw material, admix Carnis Anseris domestica weight 0.1% natural flavor, water did not had
Carnis Anseris domestica, boils 30min, changes boiling with soft fire 40min, and halogen boils to shortcake rotten；Pull addition edible salt, monosodium glutamate, white sugar, edible perfume afterwards out
Essence is seasoned, and then dries 1h under the conditions of 80 DEG C and comes out of the stove；
(5) fresh-keeping packaging: taken out in halogen pot by halogen goose, after its dry tack free, is the electricity of 4080mg/L by chlorinty
Xie Shui carries out spray disinfection to halogen goose surface；Halogen goose after spray disinfection, after its dry tack free, immerses edible film-coating fresh-keeping
Agent sterilizes 30 seconds；Described edible film-coating antistaling agent contains chitosan that mass percent is 0.1% and concentration is 0.05g/L
Phytic acid；After its dry tack free, vacuum packaging,.
Embodiment 2
The marinating method of a kind of green Southern Anhui, comprises the following steps:
(1) finishing processes: takes the raw material Carnis Anseris domestica that fresh or freezing inspection is qualified, cleans dry after directly cleaning or thawing
Only, repair surface and fat inside, lymph, blood vessel, congestion and dirt, then going out to depletion of blood elutriation with clear water rinsing, drain
Stand-by；
(2) room temperature is pickled: Carnis Anseris domestica cleaning drained is put in container, uses and successively pickle during interpolation, one layer of meat one layer
Uniformly being sprinkled into of preserved materials, pickles 22 hours under room temperature；
(3) boiling, raw meat is removed: rinsed well by the Carnis Anseris domestica clear water pickled, be then placed in boiling water boiling 10-20min, when
Carnis Anseris domestica surface takes the dish out of the pot without the blood streak, pulls ventilating and cooling out, and every pot will be changed water, constantly to remove water surface of precooking during precooking
Offscum；
(4) halogen boils: with boiling, going the Carnis Anseris domestica after raw meat as raw material, admix Carnis Anseris domestica weight 0.2% natural flavor, water did not had
Carnis Anseris domestica, boils 30min, changes boiling with soft fire 50min, and halogen boils to shortcake rotten；Pull addition edible salt, monosodium glutamate, white sugar, edible perfume afterwards out
Essence is seasoned, and then dries 1h under the conditions of 90 DEG C and comes out of the stove；
(5) fresh-keeping packaging: taken out in halogen pot by halogen goose, after its dry tack free, is the electricity of 4080mg/L by chlorinty
Xie Shui carries out spray disinfection to halogen goose surface；Halogen goose after spray disinfection, after its dry tack free, immerses edible film-coating fresh-keeping
Agent sterilizes 40 seconds；Described edible film-coating antistaling agent contains chitosan that mass percent is 0.2% and concentration is 0.1g/L
Phytic acid；After its dry tack free, vacuum packaging,.
Embodiment 3
The marinating method of a kind of green Southern Anhui, comprises the following steps:
(1) finishing processes: takes the raw material Carnis Anseris domestica that fresh or freezing inspection is qualified, cleans dry after directly cleaning or thawing
Only, repair surface and fat inside, lymph, blood vessel, congestion and dirt, then going out to depletion of blood elutriation with clear water rinsing, drain
Stand-by；
(2) room temperature is pickled: Carnis Anseris domestica cleaning drained is put in container, uses and successively pickle during interpolation, one layer of meat one layer
Uniformly being sprinkled into of preserved materials, pickles 24 hours under room temperature；
(3) boiling, raw meat is removed: rinsed well by the Carnis Anseris domestica clear water pickled, be then placed in boiling water boiling 20min, work as goose
Meat surface takes the dish out of the pot without the blood streak, pulls ventilating and cooling out, and every pot will be changed water, constantly to remove the floating of water surface of precooking during precooking
Foam；
(4) halogen boils: with boiling, going the Carnis Anseris domestica after raw meat as raw material, admix Carnis Anseris domestica weight 0.3% natural flavor, water did not had
Carnis Anseris domestica, boils 30min, changes boiling with soft fire 60min, and halogen boils to shortcake rotten；Pull addition edible salt, monosodium glutamate, white sugar, edible perfume afterwards out
Essence is seasoned, and then dries 1h under the conditions of 90 DEG C and comes out of the stove；
(5) fresh-keeping packaging: taken out in halogen pot by halogen goose, after its dry tack free, is the electricity of 4080mg/L by chlorinty
Xie Shui carries out spray disinfection to halogen goose surface；Halogen goose after spray disinfection, after its dry tack free, immerses edible film-coating fresh-keeping
Agent sterilizes 60 seconds；Described edible film-coating antistaling agent contains chitosan that mass percent is 0.5% and concentration is 1g/L's
Phytic acid；After its dry tack free, vacuum packaging,.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.The claimed scope of the present invention by appending claims and
Its equivalent defines.
Claims (4)
1. the marinating method of a green Southern Anhui, it is characterised in that: comprise the following steps:
(1) finishing processes: takes the raw material Carnis Anseris domestica that fresh or freezing inspection is qualified, cleans up, repair after directly cleaning or thawing
Go surface and fat inside, lymph, blood vessel, congestion and dirt, then going out to depletion of blood elutriation with clear water rinsing, drain stand-by；
(2) room temperature is pickled: Carnis Anseris domestica cleaning drained is put in container, uses and successively pickle during interpolation, and one layer of meat one layer is pickled
Uniformly being sprinkled into of material, pickles 20-24 hour under room temperature；
(3) boiling, raw meat is removed: rinsed well by the Carnis Anseris domestica clear water pickled, be then placed in boiling water boiling 10-20min, work as Carnis Anseris domestica
Surface takes the dish out of the pot without the blood streak, pulls ventilating and cooling out, and every pot will be changed water, constantly to remove the floating of water surface of precooking during precooking
Foam；
(4) halogen boils: with boiling, going the Carnis Anseris domestica after raw meat as raw material, admix Carnis Anseris domestica weight 0.1-0.3% natural flavor, water did not had
Carnis Anseris domestica, boils 30min, changes boiling with soft fire 40-60min, and halogen boils to shortcake rotten；Pull addition edible salt, monosodium glutamate, white sugar, food afterwards out
It is seasoned with essence, under the conditions of 80-90 DEG C, then dries 1h come out of the stove；
(5) fresh-keeping packaging: taken out in halogen pot by halogen goose, after its dry tack free, with the electrolysis water that chlorinty is 4080mg/L
Halogen goose surface is carried out spray disinfection；Halogen goose after spray disinfection, after its dry tack free, immerses in edible film-coating antistaling agent
The sterilization 30-60 second；Described edible film-coating antistaling agent contains chitosan that mass percent is 0.1-0.5% and concentration is
The phytic acid of 0.05-1g/L；After its dry tack free, vacuum packaging,.
The marinating method of a kind of green Southern Anhui the most according to claim 1, it is characterised in that: in described step (2)
The Sal of 2-3 of Carnis Anseris domestica weight, the sodium D-isoascorbate of 0.5-1.0 ‰, 0.1-0.5% dehydroactic acid is added when pickling
Sodium, 0.1-0.3% sodium tripolyphosphate, the Chinese liquor of 0.1-1.3%.
The marinating method of a kind of green Southern Anhui the most according to claim 1, it is characterised in that: in described step (4)
Edible essence includes in pot-stewed fowl flavouring cream, ethylmaltol, beef fine powder, Carnis Sus domestica fine powder, composite phosphate, potassium sorbate
Plant or several mixing.
The marinating method of a kind of green Southern Anhui the most according to claim 1, it is characterised in that: in described step (4)
Natural flavor includes Fructus Anisi Stellati, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex Cinnamomi, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Piperis, Fructus Amomi Rotundus, Elettaria cardamomum (L.) Maton, Folium Lauri nobilis, rat-tail
Grass, Radix Cochleariae officinalis, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae, Fructus Amomi Rotundus, Tonnae Sinensis leaves, the Radix Aucklandiae: in every 100 parts of quality water, add Fructus Anisi Stellati 0.1-0.2
Part, Fructus Foeniculi 0.1-0.2 part, Pericarpium Zanthoxyli 0.1-0.4 part, Cortex Cinnamomi 0.1-0.3 part, Radix Angelicae Dahuricae 0.1-0.2 part, Flos Caryophylli 0.1-0.2 part, recklessly
Green pepper 0.1-0.4 part, Fructus Amomi Rotundus 0.1-0.2 part, Elettaria cardamomum (L.) Maton 0.1-0.2 part, Folium Lauri nobilis 0.1-0.2 part, Salvia japonica Thunb. 0.1-0.2 part, peppery
Root 0.1-0.5 part, Herba Alii fistulosi 0.1-2 part, Rhizoma Zingiberis Recens 0.1-2, Bulbus Allii 0.1-2, Bulbus Allii Cepae 0.1-2, Tonnae Sinensis leaves 0.1-0.2 part, the Radix Aucklandiae
0.02-0.05 part.
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| CN106954806A (en) * | 2017-04-05 | 2017-07-18 | 陈昕懿 | A kind of processing method of local flavor dried goose |
| CN107048317A (en) * | 2017-05-19 | 2017-08-18 | 金寨县创富农业科技开发有限公司 | A kind of white goose stew in soy sauce material and preparation method thereof |
| CN107410911A (en) * | 2017-03-13 | 2017-12-01 | 江苏老侯珍禽食品有限公司 | A kind of leisure is the processing method of zone of eclipse meat duck bone |
| CN108477514A (en) * | 2018-04-11 | 2018-09-04 | 六安市胜缘食品有限公司 | A kind of the making formula and manufacture craft of Southern Anhui |
| CN109380662A (en) * | 2017-08-02 | 2019-02-26 | 谢俊崑 | A kind of formula and preparation method thereof of single barrel of stew in soy sauce goose |
| CN112075592A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of cooked braised goose in brown sauce |
| CN112075590A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of boiled goose food in clear soup |
| CN114403370A (en) * | 2022-01-17 | 2022-04-29 | 扬州大学 | Method for making green body of salted goose |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410911A (en) * | 2017-03-13 | 2017-12-01 | 江苏老侯珍禽食品有限公司 | A kind of leisure is the processing method of zone of eclipse meat duck bone |
| CN106954806A (en) * | 2017-04-05 | 2017-07-18 | 陈昕懿 | A kind of processing method of local flavor dried goose |
| CN107048317A (en) * | 2017-05-19 | 2017-08-18 | 金寨县创富农业科技开发有限公司 | A kind of white goose stew in soy sauce material and preparation method thereof |
| CN109380662A (en) * | 2017-08-02 | 2019-02-26 | 谢俊崑 | A kind of formula and preparation method thereof of single barrel of stew in soy sauce goose |
| CN108477514A (en) * | 2018-04-11 | 2018-09-04 | 六安市胜缘食品有限公司 | A kind of the making formula and manufacture craft of Southern Anhui |
| CN112075592A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of cooked braised goose in brown sauce |
| CN112075590A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of boiled goose food in clear soup |
| CN114403370A (en) * | 2022-01-17 | 2022-04-29 | 扬州大学 | Method for making green body of salted goose |
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Application publication date: 20161221 |