CN106307146A - Salting method for increasing tenderness of four-season goose meat - Google Patents
Salting method for increasing tenderness of four-season goose meat Download PDFInfo
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- CN106307146A CN106307146A CN201610689110.2A CN201610689110A CN106307146A CN 106307146 A CN106307146 A CN 106307146A CN 201610689110 A CN201610689110 A CN 201610689110A CN 106307146 A CN106307146 A CN 106307146A
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- 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 a salting method for increasing tenderness of four-season goose meat. The salting method comprises the following steps: a four-season goose is slaughtered, dehaired, eviscerated and rinsed to obtain a naked goose, and then pickling, air-drying, hair-tweezing, cooking and packaging are carried out in sequence, wherein the salting method further comprises a process of meat tenderization between the processes of air-drying and hair-tweezing; a method for meat tenderization comprises the following steps: step S1, preparing modified wheat bran: weighing 40-50 parts by weight of wheat bran and 20-30 parts by weight of 4-8% edible vinegar, uniformly spraying the edible vinegar on the wheat bran, curing at 45-55 DEG C for 15-25 hours; step S2, burying the naked goose in modified wheat bran, stuffing the modified wheat bran in a chest of the naked goose, tenderizing at 45-55 DEG C for 1.5-2.5 hours; step S3, taking out the naked goose, and removing the modified wheat bran inside and outside the naked goose to realize the meat tenderization. The salting method provided by the invention can obviously improve the tenderness of the four-season goose meat and improve the taste of the four-season goose.
Description
Technical field
The invention belongs to food and pickle field, be specifically related to a kind of method for salting increasing by four monsoon Carnis Anseris domestica matter tenderness.
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.
Four monsoon geese are a kind of cure foods with Si-Ji goose as raw material, are extensively liked by consumer.Presently commercially available four
Monsoon goose tenderness still has much room for improvement, and the improvement of tenderness is favorably improved its mouthfeel.
Summary of the invention
It is an object of the invention to provide a kind of method for salting increasing by four monsoon Carnis Anseris domestica matter tenderness.
The above-mentioned purpose of the present invention is achieved by techniques below scheme:
A kind of method for salting increasing by four monsoon Carnis Anseris domestica matter tenderness, by work Si-Ji goose through slaughtering, plucking, clean thorax, rinse
To light goose, carry out the most successively pickling, air-dry, tweezer hair, boiling, packaging；Wherein, air-dry, also have between tweezer hair operation meat tender
Chemical industry sequence, the method for meat tenderization includes step as described below:
Step S1, the modified Testa Tritici of preparation: weigh 40～50 parts of Testa Tritici by weight and quality of acetic acid mark is 4～8%
Tablet vinegar 20～30 parts, be uniformly sprayed at tablet vinegar on Testa Tritici, in 45～55 DEG C of ripenings 15～25 hours；
Step S2, is embedded in light goose in modified Testa Tritici, fills up modified Testa Tritici, 45～55 DEG C of tenderizations 1.5～2.5 in light goose thorax
Hour；
Step S3, taking-up light goose removes modified Testa Tritici inside and outside it i.e. can realize meat tenderization.
Preferably, pickling operation described in is: is immersed in the saltwater brine prepared by light goose, pickles under the conditions of 10～20 DEG C
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.
Preferably, 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.
Preferably, described tweezer hair operation is: the light goose of meat tenderization is put water outlet in 5～8 minutes in the water of 80 DEG C～90 DEG C
After, by little for surface Mao tweezer to the greatest extent, clean up with water and be placed on fixing shelf.
Preferably, 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.
Preferably, 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.
Preferably, described packaging process is: taken off from shelf by the ripe goose after boiling, and cooling vacuum is packed, microwave
Sterilization or high temperature sterilization, then cool down, and carries out outer package sealing, weighs, prints the date of manufacture, delivers in the freezer of less than-10 DEG C
Preserve.
Preferably, 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.
Preferably, described high temperature sterilization is: be positioned over, after ripe goose vacuum packaging, the high pressure that temperature is 110～120 DEG C
Interior 14～16 minutes of pot.
Advantages of the present invention:
The method for salting that the present invention provides can be obviously improved the tenderness of four monsoon Carnis Anseris domestica matter, improves the mouth of four monsoon geese
Sense.
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, meat tenderization；
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 meat tenderization operation includes step as described below:
Step S1, the modified Testa Tritici of preparation: weigh 45 parts of Testa Tritici and tablet vinegar 25 that quality of acetic acid mark is 6% by weight
Part, tablet vinegar is uniformly sprayed on Testa Tritici, in 50 DEG C of ripenings 20 hours；
Step S2, is embedded in light goose in modified Testa Tritici, fills up modified Testa Tritici in light goose thorax, 50 DEG C of tenderizations 2 hours；
Step S3, taking-up light goose removes modified Testa Tritici inside and outside it i.e. can realize meat tenderization.
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, meat tenderization；
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 meat tenderization operation includes step as described below:
Step S1, the modified Testa Tritici of preparation: weigh 40 parts of Testa Tritici and tablet vinegar 20 that quality of acetic acid mark is 8% by weight
Part, tablet vinegar is uniformly sprayed on Testa Tritici, in 45 DEG C of ripenings 25 hours；
Step S2, is embedded in light goose in modified Testa Tritici, fills up modified Testa Tritici in light goose thorax, 45 DEG C of tenderizations 2.5 hours；
Step S3, taking-up light goose removes modified Testa Tritici inside and outside it i.e. can realize meat tenderization.
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 meat tenderization operation includes step as described below:
Step S1, the modified Testa Tritici of preparation: weigh 50 parts of Testa Tritici and tablet vinegar 30 that quality of acetic acid mark is 4% by weight
Part, tablet vinegar is uniformly sprayed on Testa Tritici, in 55 DEG C of ripenings 15 hours；
Step S2, is embedded in light goose in modified Testa Tritici, fills up modified Testa Tritici in light goose thorax, 55 DEG C of tenderizations 1.5 hours；
Step S3, taking-up light goose removes modified Testa Tritici inside and outside it i.e. can realize meat tenderization.
Embodiment 4: comparative example, during meat tenderization, Testa Tritici is the most modified
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, meat tenderization；
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 meat tenderization operation includes step as described below:
Step S1, is embedded in light goose in Testa Tritici, fills up Testa Tritici in light goose thorax, 50 DEG C of tenderizations 2 hours；
Step S2, takes out light goose and removes Testa Tritici inside and outside it.
Embodiment 5: effect example
Measure the tenderness of four monsoon geese of embodiment 1～4 preparation respectively.Method of testing is: arrange 5 the most experienced
Expert as judging panel, the tenderness of four monsoon geese is given a mark, take average.Full marks are 10 parts.
Measurement result is as follows:
| Mouthfeel score | |
| Embodiment 1 | 10 |
| Embodiment 2 | 9.7 |
| Embodiment 3 | 9.8 |
| Embodiment 4 | 8.9 |
Result shows, method for salting of the present invention can be obviously improved the tenderness of four monsoon Carnis Anseris domestica matter, improves four monsoon geese
Mouthfeel.
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 (9)
1. increase by four monsoon Carnis Anseris domestica matter tenderness a method for salting, by works Si-Ji goose through slaughtering, plucking, clean thorax, rinse obtain
Light goose, carry out the most successively pickling, air-dry, tweezer hair, boiling, packaging, it is characterised in that air-dry, also have meat between tweezer hair operation
Matter tenderization operation, the method for meat tenderization includes step as described below:
Step S1, the modified Testa Tritici of preparation: weigh 40～50 parts of Testa Tritici by weight and quality of acetic acid mark be 4～8% edible
Vinegar 20～30 parts, be uniformly sprayed at tablet vinegar on Testa Tritici, in 45～55 DEG C of ripenings 15～25 hours；
Step S2, is embedded in light goose in modified Testa Tritici, fills up modified Testa Tritici in light goose thorax, and 45～55 DEG C of tenderizations 1.5～2.5 are little
Time；
Step S3, taking-up light goose removes modified Testa Tritici inside and outside it i.e. can realize meat tenderization.
Method for salting 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.
Method for salting 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.
Method for salting the most according to claim 1, it is characterised in that described tweezer hair operation is: by the light goose of meat tenderization
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.
Method for salting 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.
Method for salting 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.
Method for salting 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.
Method for salting 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.
Method for salting 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610689110.2A CN106307146A (en) | 2016-08-18 | 2016-08-18 | Salting method for increasing tenderness of four-season goose meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689110.2A CN106307146A (en) | 2016-08-18 | 2016-08-18 | Salting method for increasing tenderness of four-season goose meat |
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| Publication Number | Publication Date |
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| CN106307146A true CN106307146A (en) | 2017-01-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3815539A1 (en) * | 2019-10-28 | 2021-05-05 | Hayati Yarkadas | Method for dry-aging goose meat with salt, goose meat treated according to this method and method for preparing dry-aged goose meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709154A (en) * | 2004-06-16 | 2005-12-21 | 扬州馋神食品有限公司 | Spicy goose processing method |
| CN101940334A (en) * | 2010-08-30 | 2011-01-12 | 宁波大学 | Processing process for low-salt air-dried geese marinated in rice wine |
| CN103330231A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Medicated goose making method |
| CN103416771A (en) * | 2013-07-19 | 2013-12-04 | 句容市红掌食品有限公司 | Manufacture method of flavor old goose |
-
2016
- 2016-08-18 CN CN201610689110.2A patent/CN106307146A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709154A (en) * | 2004-06-16 | 2005-12-21 | 扬州馋神食品有限公司 | Spicy goose processing method |
| CN101940334A (en) * | 2010-08-30 | 2011-01-12 | 宁波大学 | Processing process for low-salt air-dried geese marinated in rice wine |
| CN103330231A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Medicated goose making method |
| CN103416771A (en) * | 2013-07-19 | 2013-12-04 | 句容市红掌食品有限公司 | Manufacture method of flavor old goose |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3815539A1 (en) * | 2019-10-28 | 2021-05-05 | Hayati Yarkadas | Method for dry-aging goose meat with salt, goose meat treated according to this method and method for preparing dry-aged goose meat |
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Application publication date: 20170111 |