CN106235051A - A kind of manufacture method of less salt low fat four monsoon goose - Google Patents
A kind of manufacture method of less salt low fat four monsoon goose Download PDFInfo
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- CN106235051A CN106235051A CN201610641016.XA CN201610641016A CN106235051A CN 106235051 A CN106235051 A CN 106235051A CN 201610641016 A CN201610641016 A CN 201610641016A CN 106235051 A CN106235051 A CN 106235051A
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 100
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 150000003839 salts Chemical class 0.000 title claims abstract description 8
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000010612 desalination reaction Methods 0.000 claims abstract description 32
- 238000009835 boiling Methods 0.000 claims abstract description 31
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 235000021110 pickles Nutrition 0.000 claims abstract description 15
- 210000000038 chest Anatomy 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000003307 slaughter Methods 0.000 claims abstract description 8
- 239000000783 alginic acid Substances 0.000 claims abstract description 7
- 229960001126 alginic acid Drugs 0.000 claims abstract description 7
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 7
- 229920000615 alginic acid Polymers 0.000 claims abstract description 7
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 229920001296 polysiloxane Polymers 0.000 claims abstract description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 24
- 239000012267 brine Substances 0.000 claims description 23
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 21
- 235000002906 tartaric acid Nutrition 0.000 claims description 19
- 239000011975 tartaric acid Substances 0.000 claims description 19
- 238000005554 pickling Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 7
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 7
- 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 description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 230000029087 digestion Effects 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- -1 brine compound Chemical class 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 241000272808 Anser Species 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 6
- 238000005238 degreasing Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 10
- 238000009461 vacuum packaging Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 229910052736 halogen Inorganic materials 0.000 description 5
- 150000002367 halogens Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses the manufacture method of a kind of less salt low fat four monsoon goose, by work Si-Ji goose through slaughtering, pluck, clean thorax, rinsing obtains light goose, pickle the most successively, air-dry, tweezer hair, boiling, packaging, wherein, air-dry, desalination degreasing process is also had between tweezer hair operation, the method of desalination defat includes step as described below: step S1, prepare wet mud: weigh 35～45 parts of modified food level kieselguhr by weight, 15～25 parts of food stage Gypsum Fibrosum powders, 6～8 parts of food grade silicone and 3～5 parts of food stage alginic acid, after mixing and stirring, add 90～110 parts of water, stir；Step S2, by wet mud uniform application on air-dried light goose surface, air-dries in the air-dried workshop of temperature 8～18 DEG C, relative humidity 25～75% and forms dry mud to light goose surface, and air-dry time is 15～25 hours；1kg light goose smears wet mud 400～600g；Step S3, the dry mud peeling off light goose surface i.e. can realize desalination defat.Salinity and the fat mass of the four monsoon geese that the present invention provides substantially reduce, and mouthfeel height is the most healthy.
Description
Technical field
The invention belongs to food and pickle manufacture field, be specifically related to the manufacture method of a kind of less salt low fat four monsoon goose.
Background technology
Si-Ji goose is China's the rarest ancient poultry kind.Four seasons Carnis Anseris domestica is tender delicious, is the good merchantable brand in dish, becomes the people
Between celebrate the New Year or the Spring Festival, celebrate a festival, celebrating meat product of generally reusing of marrying, especially with the cured goose pickled, the reddest in purple, salted cake fried in sesame oil overflows, and does not more have wind
Taste.
Si-Ji goose is currently mainly distributed in surrounding area in the range of the small towns, Jurong City in Zhenjiang, Jiangsu city, elsewhere such as Soviet Union
The ground such as the Baoying County in north are all to introduce a fine variety from Jurong City and grow.Because Si-Ji goose has a habit, a month egg, within one month, incubate son,
Charging rejuvenation in one month, a season one circulation, the rural residents of Jurong City is referred to as " Si-Ji goose " visually and gains the name.
In order to improve the mouthfeel and antiseptic effect pickling four monsoon geese, need to use when pickling the highest salinity (10～
16%).But, four monsoon geese of high salinity carry out lecture's taste for the person sponging on an aristocrat that taste is light and lay particular stress on, and high salinity is unfavorable for human body
Health, easily induces the diseases such as hypertension.The most both ensured four monsoon geese pickles mouthfeel, reduces again its salinity and is always everybody
The problem making great efforts to solve.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of less salt low fat four monsoon goose, at traditional pickling process Process ba-sis
Upper increase desalination operation, had not only ensured pickling effect but also finished product salinity substantially being reduced of four monsoon geese, and mouthfeel height is the most healthy.
The above-mentioned purpose of the present invention is achieved by techniques below scheme:
A kind of manufacture method of less salt low fat four monsoon goose, by work Si-Ji goose through slaughtering, plucking, clean thorax, rinsing obtain light
Goose, carry out the most successively pickling, air-dry, tweezer hair, boiling, packaging, wherein, air-dry, also have desalination degreasers between tweezer hair operation
Sequence, the method for desalination defat includes step as described below:
Step S1, prepares wet mud: weigh 35～45 parts of modified food level kieselguhr, 15～25 parts of food stage stones by weight
Cream powder, 6～8 parts of food grade silicone and 3～5 parts of food stage alginic acid, after mixing and stirring, add 90～110 parts of water, stirring
Uniformly；
Step S2, by wet mud uniform application on air-dried light goose surface, in temperature 8～18 DEG C, relative humidity 25～75%
Air-dried workshop in air-dry and form dry mud to light goose surface, air-dry time is 15～25 hours；1kg light goose smear wet mud 400～
600g；
Step S3, the dry mud peeling off light goose surface i.e. can realize desalination defat；
The diatomaceous preparation method of modified food level is: food grade kieselguhr is first crushed to 200～300 mesh, in 250～
350 DEG C are dried 2～3 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid
Being 45～65%, 1g food grade kieselguhr correspondence sprays tartaric acid 80～120mg；After having sprayed, in 85～95 DEG C dry 0.5～
1.5 hour.
Further, pickling operation described in is: is immersed in the saltwater brine prepared by light goose, salts down under the conditions of 10～20 DEG C
Make 18～36 hours；Described saltwater brine compound method is: in parts by weight, adds 12～16 portions of Sal in the purified water of every 100 parts.
Further, described air-dried operation is: the light goose after pickling be positioned over temperature 8～18 DEG C, relative humidity 25～
Air-drying in the air-dried workshop of 75%, air-dry time is 3～5 days.
Further, described tweezer hair operation is: put the light goose of desalination defat in the water of 80 DEG C～90 DEG C to go out for 5～8 minutes
After water, by little for surface Mao tweezer to the greatest extent, clean up with water and be placed on fixing shelf.
Further, described boiling operation is: by steaming and decocting production line, the most added light goose is delivered to temperature is 95～102
DEG C configured good boiling saltwater brine in steaming and decocting, digestion time is 50～120 minutes.
Further, described boiling saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black pepper 0.2
Part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3 parts, Oleum Camelliae 2
Part and 150 parts of water.
Further, described packaging process is: taken off from shelf by the ripe goose after boiling, and cooling vacuum is packed, micro-
Ripple sterilization or high temperature sterilization, then cool down, and carries out outer package sealing, weighs, prints the date of manufacture, delivers in less than-10 DEG C freezers
Preserve.
Further, described microwave disinfection is: place in tunnel type microwave after being vacuum-packed by maturation goose, temperature be 80～
120 DEG C, the time is 12～16 minutes.
Further, described high temperature sterilization is: be positioned over, after ripe goose vacuum packaging, the height that temperature is 110～120 DEG C
Pressure pot in 14～16 minutes.
Further, described tartaric acid is food stage tartaric acid.
Advantages of the present invention:
The manufacture method of the four monsoon geese that the present invention provides is improvements over the prior art, on traditional pickling process Process ba-sis
Increase desalination degreasing process, not only ensure pickling effect but also making finished product salinity and fat mass substantially reduce of four monsoon geese, mouthfeel
Height is the most healthy.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below in conjunction with embodiment, but do not limit the present invention with this and protect model
Enclose.Although the present invention being explained in detail with reference to preferred embodiment, it will be understood by those within the art that, can be right
Technical scheme is modified or equivalent, without deviating from the spirit and scope of technical solution of the present invention.
In following embodiment, equal microwave disinfection after vacuum packaging, condition is: place tunnel type after being vacuum-packed by maturation goose
In microwave, temperature is 100 DEG C, and the time is 14 minutes.Can certainly use high temperature sterilization, condition is: by maturation goose vacuum packet
It is positioned over after dress in the pressure cooker that temperature is 115 DEG C 15 minutes.
The preparation of embodiment 1: four monsoon goose
By work Si-Ji goose through slaughtering, plucking, clean thorax, rinsing obtain light goose, comprise following operation the most successively:
Operation S1, pickles: is immersed in the saltwater brine prepared by light goose, pickles 27 hours under the conditions of 15 DEG C；Described halogen
Liquid making method is: in parts by weight, adds 14 portions of Sal in the purified water of every 100 parts；
Operation S2, air-dries: the light goose after pickling is positioned over the air-dried workshop endogenous wind of temperature 12 DEG C, relative humidity 50%
Dry, air-dry time is 4 days；
Operation S3, desalination defat；
Operation S4, tweezer hair: the light goose of desalination defat is put in the water of 85 DEG C after water outlet in 6.5 minutes, by little for surface Mao tweezer to the greatest extent,
Clean up with water and be placed on fixing shelf；
Operation S5, boiling: the most added light goose is delivered to, by steaming and decocting production line, configured good the boiling that temperature is 98 DEG C
Steaming and decocting in brewed brine liquid, digestion time is 90 minutes；Boiling saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli,
Black pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3
Part, Oleum Camelliae 2 parts and 150 parts of water；
Operation S6, packaging: the ripe goose after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection, colder
But, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Wherein, the method for desalination defat includes step as described below:
Step S1, prepares wet mud: weigh by weight 40 parts of modified food level kieselguhr, 20 parts of food stage Gypsum Fibrosum powders, 7 parts
Food grade silicone and 4 parts of food stage alginic acid, after mixing and stirring, add 100 parts of water, stir；
Step S2, by wet mud uniform application on air-dried light goose surface, in temperature 12 DEG C, the air-dried car of relative humidity 50%
In air-dry and form dry mud to light goose surface, air-dry time is 20 hours；1kg light goose smears wet mud 500g；
Step S3, the dry mud peeling off light goose surface i.e. can realize desalination defat.
The diatomaceous preparation method of modified food level is: food grade kieselguhr is first crushed to 200～300 mesh, in 300 DEG C
Drying 2.5 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is
55%, 1g food grade kieselguhr correspondence sprays tartaric acid 100mg；After having sprayed, dry 1 hour in 90 DEG C.
The preparation of embodiment 2: four monsoon goose
By work Si-Ji goose through slaughtering, plucking, clean thorax, rinsing obtain light goose, comprise following operation the most successively:
Operation S1, pickles: is immersed in the saltwater brine prepared by light goose, pickles 36 hours under the conditions of 10 DEG C；Described halogen
Liquid making method is: in parts by weight, adds 12 portions of Sal in the purified water of every 100 parts；
Operation S2, air-dries: the light goose after pickling air-dries in being positioned over the air-dried workshop of temperature 8 DEG C, relative humidity 25%,
Air-dry time is 5 days；
Operation S3, desalination defat；
Operation S4, tweezer hair: the light goose of desalination defat is put in the water of 80 DEG C after water outlet in 8 minutes, by little for surface Mao tweezer to the greatest extent, use
Water cleans up and is placed on fixing shelf；
Operation S5, boiling: the most added light goose is delivered to, by steaming and decocting production line, configured good the boiling that temperature is 95 DEG C
Steaming and decocting in brewed brine liquid, digestion time is 120 minutes；Boiling saltwater brine includes the raw material of following weight portion: Sal 2 parts, Pericarpium Zanthoxyli 0.2
Part, black pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar
3 parts, Oleum Camelliae 2 parts and 150 parts of water；
Operation S6, packaging: the ripe goose after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection, colder
But, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Wherein, the method for desalination defat includes step as described below:
Step S1, prepares wet mud: weigh by weight 35 parts of modified food level kieselguhr, 15 parts of food stage Gypsum Fibrosum powders, 6 parts
Food grade silicone and 3 parts of food stage alginic acid, after mixing and stirring, add 90 parts of water, stir；
Step S2, by wet mud uniform application on air-dried light goose surface, in temperature 8 DEG C, the air-dried car of relative humidity 25%
In air-dry and form dry mud to light goose surface, air-dry time is 25 hours；1kg light goose smears wet mud 400g；
Step S3, the dry mud peeling off light goose surface i.e. can realize desalination defat.
The diatomaceous preparation method of modified food level is: food grade kieselguhr is first crushed to 200～300 mesh, in 250 DEG C
Drying 3 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is 45%,
1g food grade kieselguhr correspondence sprays tartaric acid 80mg；After having sprayed, dry 1.5 hours in 85 DEG C.
The preparation of embodiment 3: four monsoon goose
By work Si-Ji goose through slaughtering, plucking, clean thorax, rinsing obtain light goose, comprise following operation the most successively:
Operation S1, pickles: is immersed in the saltwater brine prepared by light goose, pickles 18 hours under the conditions of 20 DEG C；Described halogen
Liquid making method is: in parts by weight, adds 16 portions of Sal in the purified water of every 100 parts；
Operation S2, air-dries: the light goose after pickling is positioned over the air-dried workshop endogenous wind of temperature 18 DEG C, relative humidity 75%
Dry, air-dry time is 3 days；
Operation S3, desalination defat；
Operation S4, tweezer hair: the light goose of desalination defat is put in the water of 90 DEG C after water outlet in 5 minutes, by little for surface Mao tweezer to the greatest extent, use
Water cleans up and is placed on fixing shelf；
Operation S5, boiling: the most added light goose is delivered to, by steaming and decocting production line, configured good the boiling that temperature is 102 DEG C
Steaming and decocting in brewed brine liquid, digestion time is 50 minutes；Boiling saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli,
Black pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3
Part, Oleum Camelliae 2 parts and 150 parts of water；
Operation S6, packaging: the ripe goose after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection, colder
But, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Wherein, the method for desalination defat includes step as described below:
Step S1, prepares wet mud: weigh by weight 45 parts of modified food level kieselguhr, 25 parts of food stage Gypsum Fibrosum powders, 8 parts
Food grade silicone and 5 parts of food stage alginic acid, after mixing and stirring, add 110 parts of water, stir；
Step S2, by wet mud uniform application on air-dried light goose surface, in temperature 18 DEG C, the air-dried car of relative humidity 75%
In air-dry and form dry mud to light goose surface, air-dry time is 15 hours；1kg light goose smears wet mud 600g；
Step S3, the dry mud peeling off light goose surface i.e. can realize desalination defat.
The diatomaceous preparation method of modified food level is: food grade kieselguhr is first crushed to 200～300 mesh, in 350 DEG C
Drying 2 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is 65%,
1g food grade kieselguhr correspondence sprays tartaric acid 120mg；After having sprayed, dry 0.5 hour in 95 DEG C.
Embodiment 4: contrast with embodiment 1, does not carry out desalination defat
By work Si-Ji goose through slaughtering, plucking, clean thorax, rinsing obtain light goose, comprise following operation the most successively:
Operation S1, pickles: is immersed in the saltwater brine prepared by light goose, pickles 27 hours under the conditions of 15 DEG C；Described halogen
Liquid making method is: in parts by weight, adds 14 portions of Sal in the purified water of every 100 parts；
Operation S2, air-dries: the light goose after pickling is positioned over the air-dried workshop endogenous wind of temperature 12 DEG C, relative humidity 50%
Dry, air-dry time is 4 days；
Operation S3, tweezer hair: the light goose of desalination defat is put in the water of 85 DEG C after water outlet in 6.5 minutes, by little for surface Mao tweezer to the greatest extent,
Clean up with water and be placed on fixing shelf；
Operation S4, boiling: the most added light goose is delivered to, by steaming and decocting production line, configured good the boiling that temperature is 98 DEG C
Steaming and decocting in brewed brine liquid, digestion time is 90 minutes；Boiling saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli,
Black pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3
Part, Oleum Camelliae 2 parts and 150 parts of water；
Operation S5, packaging: the ripe goose after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection, colder
But, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Embodiment 5: contrast with embodiment 1, uses the food grade kieselguhr of non-modified during desalination defat
By work Si-Ji goose through slaughtering, plucking, clean thorax, rinsing obtain light goose, comprise following operation the most successively:
Operation S1, pickles: is immersed in the saltwater brine prepared by light goose, pickles 27 hours under the conditions of 15 DEG C；Described halogen
Liquid making method is: in parts by weight, adds 14 portions of Sal in the purified water of every 100 parts；
Operation S2, air-dries: the light goose after pickling is positioned over the air-dried workshop endogenous wind of temperature 12 DEG C, relative humidity 50%
Dry, air-dry time is 4 days；
Operation S3, desalination defat；
Operation S4, tweezer hair: the light goose of desalination defat is put in the water of 85 DEG C after water outlet in 6.5 minutes, by little for surface Mao tweezer to the greatest extent,
Clean up with water and be placed on fixing shelf；
Operation S5, boiling: the most added light goose is delivered to, by steaming and decocting production line, configured good the boiling that temperature is 98 DEG C
Steaming and decocting in brewed brine liquid, digestion time is 90 minutes；Boiling saltwater brine includes the raw material of following weight portion: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli,
Black pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3
Part, Oleum Camelliae 2 parts and 150 parts of water；
Operation S6, packaging: the ripe goose after boiling is taken off from shelf, cooling vacuum packaging, microwave disinfection, colder
But, carry out outer package sealing, weigh, print the date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Wherein, the method for desalination defat includes step as described below:
Step S1, prepares wet mud: weigh 40 parts of food grade kieselguhr, 20 portions of food stage Gypsum Fibrosum powders, 7 portions of food by weight
Level silica gel and 4 parts of food stage alginic acid, after mixing and stirring, add 100 parts of water, stir；
Step S2, by wet mud uniform application on air-dried light goose surface, in temperature 12 DEG C, the air-dried car of relative humidity 50%
In air-dry and form dry mud to light goose surface, air-dry time is 20 hours；1kg light goose smears wet mud 500g；
Step S3, the dry mud peeling off light goose surface i.e. can realize desalination defat.
Embodiment 6: effect example
Measure salinity (%) and the fat content (%) of four monsoon geese of embodiment 1～5 preparation respectively.Meanwhile, 5 are arranged
The mouthfeel of four monsoon geese is given a mark by the most veteran expert of name as judging panel, takes average.Full marks are 10 parts.
Measurement result is as follows:
| Salinity (%) | Fat content (%) | Mouthfeel score | |
| Embodiment 1 | 4.2 | 4.6 | 9.6 |
| Embodiment 2 | 4.8 | 5.1 | 9.6 |
| Embodiment 3 | 4.7 | 4.9 | 9.6 |
| Embodiment 4 | 12.5 | 10.5 | 9.5 |
| Embodiment 5 | 9.4 | 8.6 | 9.8 |
Measurement result shows, salinity and the fat mass of the four monsoon geese that the present invention provides substantially reduce, and mouthfeel height is good for again
Health.The present invention is improvements over the prior art, compared with prior art has prominent substantive distinguishing features and significantly progress.
The effect of above-described embodiment indicates that the essentiality content of the present invention, but does not limit the protection of the present invention with this
Scope.It will be understood by those within the art that, technical scheme can be modified or equivalent,
Essence and protection domain without deviating from technical solution of the present invention.
Claims (10)
1. a manufacture method for less salt low fat four monsoon goose, by work Si-Ji goose through slaughtering, plucking, clean thorax, rinsing obtain light goose,
Carry out the most successively pickling, air-dry, tweezer hair, boiling, packaging, it is characterised in that air-dry, also have desalination defat between tweezer hair operation
Operation, the method for desalination defat includes step as described below:
Step S1, prepares wet mud: weigh 35～45 parts of modified food level kieselguhr, 15～25 parts of food stage Gypsum Fibrosum by weight
Powder, 6～8 parts of food grade silicone and 3～5 parts of food stage alginic acid, after mixing and stirring, add 90～110 parts of water, and stirring is all
Even；
Step S2, by wet mud uniform application on air-dried light goose surface, in temperature 8～18 DEG C, relative humidity 25～the wind of 75%
Air-drying in dry turning and form dry mud to light goose surface, air-dry time is 15～25 hours；1kg light goose smears wet mud 400～600g；
Step S3, the dry mud peeling off light goose surface i.e. can realize desalination defat；
The diatomaceous preparation method of modified food level is: food grade kieselguhr is first crushed to 200～300 mesh, in 250～350
DEG C drying 2～3 hours, then stir while spray aqueous tartaric acid solution, the weight/mass percentage composition of aqueous tartaric acid solution mesotartaric acid is
45～65%, 1g food grade kieselguhr correspondence sprays tartaric acid 80～120mg；After having sprayed, dry 0.5～1.5 in 85～95 DEG C
Hour.
Manufacture method the most according to claim 1, it is characterised in that described in pickle operation and be: light goose is immersed in preparation
In good saltwater brine, under the conditions of 10～20 DEG C, pickle 18～36 hours；Described saltwater brine compound method is: in parts by weight, every 100
The purified water of part is added 12～16 portions of Sal.
Manufacture method the most according to claim 1, it is characterised in that described air-dried operation is: the light goose after pickling is put
Air-drying in being placed in the air-dried workshop of temperature 8～18 DEG C, relative humidity 25～75%, air-dry time is 3～5 days.
Manufacture method the most according to claim 1, it is characterised in that described tweezer hair operation is: by the light goose of desalination defat
Put in the water of 80 DEG C～90 DEG C after water outlet in 5～8 minutes, by little for surface Mao tweezer to the greatest extent, clean up with water and be placed on fixing shelf.
Manufacture method the most according to claim 1, it is characterised in that described boiling operation is: led to by the most added light goose
Crossing steaming and decocting production line and deliver to steaming and decocting in the configured good boiling saltwater brine that temperature is 95～102 DEG C, digestion time is 50～120 points
Clock.
Manufacture method the most according to claim 5, it is characterised in that described boiling saltwater brine includes the former of following weight portion
Material: Sal 2 parts, 0.2 part of Pericarpium Zanthoxyli, black pepper 0.2 part, Bulbus Allii 0.3 part, 0.3 part of Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis 0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise
0.2 part, Cortex Cinnamomi 0.3 part, white sugar 3 parts, Oleum Camelliae 2 parts and 150 parts of water.
Manufacture method the most according to claim 1, it is characterised in that described packaging process is: by the ripe goose after boiling
Taking off from shelf, cooling vacuum is packed, microwave disinfection or high temperature sterilization, then cool down, and carries out outer package sealing, weighs, prints
Date of manufacture, deliver to the freezer of less than-10 DEG C preserves.
Preparation method the most according to claim 7, it is characterised in that described microwave disinfection is: maturation goose is vacuum-packed
In rear placement tunnel type microwave, temperature is 80～120 DEG C, and the time is 12～16 minutes.
Preparation method the most according to claim 7, it is characterised in that described high temperature sterilization is: maturation goose is vacuum-packed
After be positioned in the pressure cooker that temperature is 110～120 DEG C 14～16 minutes.
Manufacture method the most according to claim 1, it is characterised in that: described tartaric acid is food stage tartaric acid.
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Cited By (1)
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| CN107581514A (en) * | 2017-10-28 | 2018-01-16 | 广东无尽食品有限公司 | A kind of marinating method of less salt low fat poultry |
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