CN106954806A - A kind of processing method of local flavor dried goose - Google Patents
A kind of processing method of local flavor dried goose Download PDFInfo
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- CN106954806A CN106954806A CN201710217468.XA CN201710217468A CN106954806A CN 106954806 A CN106954806 A CN 106954806A CN 201710217468 A CN201710217468 A CN 201710217468A CN 106954806 A CN106954806 A CN 106954806A
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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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of processing method of local flavor dried goose, comprises the following steps：Goose pretreatment, the pickling of goose, the curing of goose.Dried goose produced by the present invention, unique flavor is neither too hard, nor too soft, has eaten chewy texture, has not stuck to one's teeth, and nutritious, has been effectively kept the nutriment in goose and dispensing；The manufacture craft that the present invention is provided, good stability is workable, and continuous large-scale production can be achieved, and the quality of every batch of product is close.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of processing method of local flavor dried goose.
Background technology
Containing various amino acid necessary to growth in humans's development in goose, it constitutes the ratio close to amino acid needed by human body
Example, with good protein, and also it is lean, it is the good merchantable brand of health care, beauty.Goose was joined as pollution-free food in 2002
He Guo food and agricultural organizations are classified as one of pollution-free food that 21 century gives priority to, and being made into jerky class leisure food will have wide
Market prospects.But traditional jerky processing mode can make the calcium of some in goose, phosphorus, iron, vitamin due to pickling, toasting for a long time
Serious Deng nutrient loss, tenderness declines, and goose is difficult to chew, stuck to one's teeth, and traditional processing mode technological process is complicated,
Specification is not formed, causes the dried goose quality of different batches to differ larger.
For these reasons and the deficiencies in the prior art, it is still desirable to which further the processing technology to dried goose changes
Enter, to obtain, taste is better, mouthfeel is more preferable, goose dryed product suitable for people of all ages, more beneficial to health.
The content of the invention
It is an object of the invention to provide a kind of unique flavor, in good taste, energy large-scale production and process stabilizing goose
Jerky production method.
The present invention is achieved by the following technical solutions.
A kind of processing method of local flavor dried goose, comprises the following steps：
A, goose pretreatment
A1, goose is cleaned up after, be put into enough tenderizing liquids and soak 40-70min, wherein tenderizing liquid is by following parts by weight
Component be made：25-35 parts of calcium glycerophosphate, 0.1-0.6 parts of bacillus subtilis neutral proteinase, 40-50 parts of wusuli dragonflyorchis rhizome, Radix Glycyrrhizae
36-42 parts, 240-260 parts of water；
Specifically, the tenderizing liquid is made of following methods：Wusuli dragonflyorchis rhizome, Radix Glycyrrhizae are added in boiling water, 60- is boiled using moderate heat
After 80min, filter to get filtrate, until filtrate is cooled to 40-70 DEG C, calcium glycerophosphate, hay bacillus are added thereto neutral
Protease, after stirring, is made tenderizing liquid；In order to ensure the activity of enzyme, wherein tenderizing liquid is in tenderization goose, and its temperature is not
40 DEG C, not higher than 80 DEG C must be less than.
Calcium constituent in the tenderizing liquid that the present invention is provided, calcium glycerophosphate can effectively strengthen bacillus subtilis neutral proteinase
Activity, and then its can the effectively coarse musculature of tenderization and connective tissue, and phosphoglycerol root itself can just rise
To the effect of good tenderization meat；After active ingredient synergy in wusuli dragonflyorchis rhizome, Radix Glycyrrhizae, the retention ability of goose can be strengthened,
And the structure of goose muscle fibre, and then effective tenderization meat can be improved；
A2, the goose after Tenderization is rubbed to the fritter for being 0.3-0.9cm to length with meat grinder, during Minced Steak,
Every 10-15min, 4-6ml steps are sprayed into meat grinder（1）In obtained tenderizing liquid；During Minced Steak, this hair is added
The tenderizing liquid of bright offer, can effectively lift the rubbing effect of meat so that be difficult to be intertwined between the goose after rubbing,
Lift the processing characteristics of goose；
B, goose are pickled
B1, preparation pickling liquid
Pickling liquid is made up of the component of following parts by weight：14-16 portions of salt, 6-9 parts of yellow rice wine, 1-3 parts of antierythrites, 11-16 parts
Radix polygonati officinalis, 13-15 part tuber of dwarf lilyturf, 150-160 parts of water；In the prior art, often add white sugar to lift the delicate flavour of meat in pickling liquid,
But composition is more in white sugar, it is difficult to be absorbed by goose, some opposite contained by it, which can not carry fresh material and may reduce, pickles
Effect, antierythrite lifted goose delicate flavour while, goose is not influenceed pickles effect；In radix polygonati officinalis and the tuber of dwarf lilyturf it is effective into
Divide after synergy, can effectively lift the nutritive value of goose so that dried goose has the function of the immunity of lifting human body；
B2, the pickling liquid that 0.7-1.0 times of its weight is weighed is added into the goose of rubbing, then goose is put into 7-15 DEG C of environment
In, pickle 30-65 hours；
As the preferred of the present invention, the temperature that the goose is pickled is 9-13 DEG C, and the time pickled is 40-55 hours.
C, goose curing
C1, with brewed brine boil liquid
Halogen boil liquid is made up of the component of following parts by weight：15-20 parts of spice of food, 3-5 parts of the bighead atractylodes rhizome, 3-6 parts of sealwort, the root of herbaceous peony
2-4 parts, 1-3 parts of runcinate knotweed herb, 1-4 parts of potentilla chinensis, 140-160 parts of water；
As the preferred of the present invention, food is made up with spice of the component of following parts by weight：Each 2 parts of ginger, pepper, Chinese prickly ash, greatly
Each 1 part of garlic, green onion, horseradish, each 1 part of bay, cloves, Jamaica, vanilla beans, nutmeg, each 1 part of fennel, Caraway, Radix Glycyrrhizae,
A kind of 3 parts therein of turmeric, hot red pepper, safflower.
Active ingredient in the bighead atractylodes rhizome, sealwort, the root of herbaceous peony, runcinate knotweed herb, potentilla chinensis mutually acts synergistically, and can lift the health care of goose
Value, and it also has certain antiseptic effect, can effectively extend the shelf-life of dried goose；
C2, goose halogen are boiled
Cut and a length of 4-8cm is made, a width of 4-8cm cotton adds 10-25g goose into each cotton, cotton is tightened with cord
Cloth, cotton is put into halogen boil liquid, and 40-50min is boiled using moderate heat halogen；
Specifically, the cotton, it is necessary to carry out soaking disinfection with thimerosal after cutting, is then soaked, finally with hot water
Goose is packed again after being cleaned with clear water.
Cotton in the present invention, is that it can tear it down after halogen is boiled in order that goose is molded, cleans Posterior circle and utilize；
C3, the goose that halogen boils to completion are put into the baking oven that temperature is 35-70 DEG C, and drying to water content is 8-14%, then by goose
It is vacuum-packed, sterilize finished product.
As the present invention it is preferred, dry to goose water content be 10-12% when mouthfeel more preferably.
Technical scheme more than, the beneficial effects of the invention are as follows：
Dried goose produced by the present invention, unique flavor is neither too hard, nor too soft, has eaten chewy texture, has not stuck to one's teeth, and nutritious,
It has been effectively kept the nutriment in goose and dispensing；The manufacture craft that the present invention is provided, good stability, operability
By force, continuous large-scale production can be achieved, and the quality of every batch of product is close.
Embodiment
Following examples are used to illustrate the present invention, but can not be used for limiting the scope of the present invention.The reality used in embodiment
The condition of applying can be for further adjustments according to the condition of producer, and unaccounted implementation condition is usually conventional laboratory conditions.
Embodiment 1
A kind of processing method of local flavor dried goose, comprises the following steps：
A, goose pretreatment
A1, goose is cleaned up after, be put into enough tenderizing liquids and soak 40min, wherein tenderizing liquid is by following parts by weight
Component is made：25 parts of calcium glycerophosphate, 0.1 part of bacillus subtilis neutral proteinase, 40 parts of wusuli dragonflyorchis rhizome, 36 parts of Radix Glycyrrhizae, 240 parts of water；
Specifically, the tenderizing liquid is made of following methods：Wusuli dragonflyorchis rhizome, Radix Glycyrrhizae are added in boiling water, boiled using moderate heat
After 60min, filter to get filtrate, until filtrate is cooled to 40 DEG C, calcium glycerophosphate, hay bacillus neutral protein are added thereto
Enzyme, after stirring, is made tenderizing liquid；In order to ensure the activity of enzyme, wherein tenderizing liquid is in tenderization goose, and its temperature must not be low
In 40 DEG C, not higher than 80 DEG C.
A2, the goose after Tenderization is rubbed to the fritter for being 0.3cm to length with meat grinder, during Minced Steak,
Every 10min, 4ml steps are sprayed into meat grinder（1）In obtained tenderizing liquid；
B, goose are pickled
B1, preparation pickling liquid
Pickling liquid is made up of the component of following parts by weight：14 portions of salt, 6 portions of yellow rice wine, 1 portion of antierythrite, 11 portions of radix polygonati officinalis, 13 portions of wheats
Winter, 150 parts of water；
B2,0.7 times of heavy pickling liquid of its weight is added into the goose of rubbing, then goose is put into 7 DEG C of environment, pickled
30 hours；
C, goose curing
C1, with brewed brine boil liquid
Halogen boil liquid is made up of the component of following parts by weight：It is 15 parts of spice of food, 3 parts of the bighead atractylodes rhizome, 3 parts of sealwort, 2 parts of the root of herbaceous peony, red
Shin dissipate 1 part, 1 part of potentilla chinensis, 140 parts of water；
As the preferred of the present invention, food is made up with spice of the component of following parts by weight：Each 2 parts of ginger, pepper, Chinese prickly ash, greatly
Each 1 part of garlic, green onion, horseradish, each 1 part of bay, cloves, Jamaica, vanilla beans, nutmeg, each 1 part of fennel, Caraway, Radix Glycyrrhizae,
A kind of 3 parts therein of turmeric, hot red pepper, safflower.
C2, goose halogen are boiled
Cut and a length of 4cm is made, a width of 4cm cotton adds 10g goose into each cotton, cotton tightened with cord, by cotton
Cloth is put into halogen boil liquid, and 40min is boiled using moderate heat halogen；
Specifically, the cotton, it is necessary to carry out soaking disinfection with thimerosal after cutting, is then soaked, finally with hot water
Goose is packed again after being cleaned with clear water.
C3, the goose that halogen boils to completion are put into the baking oven that temperature is 35 DEG C, and drying to water content is 8%, then goose is entered
Row vacuum packaging, sterilize finished product.
Embodiment 2
A kind of processing method of local flavor dried goose, comprises the following steps：
A, goose pretreatment
A1, goose is cleaned up after, be put into enough tenderizing liquids and soak 60min, wherein tenderizing liquid is by following parts by weight
Component is made：30 parts of calcium glycerophosphate, 0.4 part of bacillus subtilis neutral proteinase, 45 parts of wusuli dragonflyorchis rhizome, 38 parts of Radix Glycyrrhizae, 250 parts of water；
Specifically, the tenderizing liquid is made of following methods：Wusuli dragonflyorchis rhizome, Radix Glycyrrhizae are added in boiling water, boiled using moderate heat
After 70min, filter to get filtrate, until filtrate is cooled to 60 DEG C, calcium glycerophosphate, hay bacillus neutral protein are added thereto
Enzyme, after stirring, is made tenderizing liquid；In order to ensure the activity of enzyme, wherein tenderizing liquid is in tenderization goose, and its temperature must not be low
In 40 DEG C, not higher than 80 DEG C.
A2, the goose after Tenderization is rubbed to the fritter for being 0.6cm to length with meat grinder, during Minced Steak,
Every 13min, 5ml steps are sprayed into meat grinder（1）In obtained tenderizing liquid；
B, goose are pickled
B1, preparation pickling liquid
Pickling liquid is made up of the component of following parts by weight：15 portions of salt, 8 portions of yellow rice wine, 2 portions of antierythrites, 13 portions of radix polygonati officinalis, 14 portions of wheats
Winter, 155 parts of water；
B2,0.8 times of heavy pickling liquid of its weight is added into the goose of rubbing, then goose is put into 11 DEG C of environment, salted down
System 45 hours；
C, goose curing
C1, with brewed brine boil liquid
Halogen boil liquid is made up of the component of following parts by weight：It is 17 parts of spice of food, 4 parts of the bighead atractylodes rhizome, 5 parts of sealwort, 3 parts of the root of herbaceous peony, red
Shin dissipate 2 parts, 3 parts of potentilla chinensis, 150 parts of water；
As the preferred of the present invention, food is made up with spice of the component of following parts by weight：Each 2 parts of ginger, pepper, Chinese prickly ash, greatly
Each 1 part of garlic, green onion, horseradish, each 1 part of bay, cloves, Jamaica, vanilla beans, nutmeg, each 1 part of fennel, Caraway, Radix Glycyrrhizae,
A kind of 3 parts therein of turmeric, hot red pepper, safflower.
C2, goose halogen are boiled
Cut and a length of 6cm is made, a width of 6cm cotton adds 15g goose into each cotton, cotton tightened with cord, by cotton
Cloth is put into halogen boil liquid, and 45min is boiled using moderate heat halogen；
Specifically, the cotton, it is necessary to carry out soaking disinfection with thimerosal after cutting, is then soaked, finally with hot water
Goose is packed again after being cleaned with clear water.
C3, the goose that halogen boils to completion are put into the baking oven that temperature is 50 DEG C, and drying to water content is 11%, then by goose
It is vacuum-packed, sterilize finished product.
Embodiment 3
A kind of processing method of local flavor dried goose, comprises the following steps：
A, goose pretreatment
A1, goose is cleaned up after, be put into enough tenderizing liquids and soak 70min, wherein tenderizing liquid is by following parts by weight
Component is made：35 parts of calcium glycerophosphate, 0.6 part of bacillus subtilis neutral proteinase, 50 parts of wusuli dragonflyorchis rhizome, 42 parts of Radix Glycyrrhizae, 260 parts of water；
Specifically, the tenderizing liquid is made of following methods：Wusuli dragonflyorchis rhizome, Radix Glycyrrhizae are added in boiling water, boiled using moderate heat
After 80min, filter to get filtrate, until filtrate is cooled to 70 DEG C, calcium glycerophosphate, hay bacillus neutral protein are added thereto
Enzyme, after stirring, is made tenderizing liquid；In order to ensure the activity of enzyme, wherein tenderizing liquid is in tenderization goose, and its temperature must not be low
In 40 DEG C, not higher than 80 DEG C.
A2, the goose after Tenderization is rubbed to the fritter for being 0.6cm to length with meat grinder, during Minced Steak,
Every 13min, 5ml steps are sprayed into meat grinder（1）In obtained tenderizing liquid；
B, goose are pickled
B1, preparation pickling liquid
Pickling liquid is made up of the component of following parts by weight：15 portions of salt, 8 portions of yellow rice wine, 2 portions of antierythrites, 15 portions of radix polygonati officinalis, 14 portions of wheats
Winter, 155 parts of water；
B2,1.0 times of heavy pickling liquids of its weight are added into the goose of rubbing, then goose is put into 15 DEG C of environment, salted down
System 65 hours；
C, goose curing
C1, with brewed brine boil liquid
Halogen boil liquid is made up of the component of following parts by weight：It is 20 parts of spice of food, 5 parts of the bighead atractylodes rhizome, 6 parts of sealwort, 4 parts of the root of herbaceous peony, red
Shin dissipate 3 parts, 4 parts of potentilla chinensis, 160 parts of water；
As the preferred of the present invention, food is made up with spice of the component of following parts by weight：Each 2 parts of ginger, pepper, Chinese prickly ash, greatly
Each 1 part of garlic, green onion, horseradish, each 1 part of bay, cloves, Jamaica, vanilla beans, nutmeg, each 1 part of fennel, Caraway, Radix Glycyrrhizae,
A kind of 3 parts therein of turmeric, hot red pepper, safflower.
C2, goose halogen are boiled
Cut and a length of 8cm is made, a width of 8cm cotton adds 25g goose into each cotton, cotton tightened with cord, by cotton
Cloth is put into halogen boil liquid, and 50min is boiled using moderate heat halogen；
Specifically, the cotton, it is necessary to carry out soaking disinfection with thimerosal after cutting, is then soaked, finally with hot water
Goose is packed again after being cleaned with clear water.
C3, the goose that halogen boils to completion are put into the baking oven that temperature is 70 DEG C, and drying to water content is 14%, then by goose
It is vacuum-packed, sterilize finished product.
The local flavor dried goose sensory evaluation standards of grading of table 1
| Color and luster（30 points） | Mouthfeel（30 points） | Local flavor（40） |
| It is reddish brown（30） | Chewing is soft, do not stick to one's teeth（30） | Meat-like flavor is dense, saline taste is suitable（30） |
| Brown（25） | Chewing is soft, slightly stick to one's teeth（25） | Meat-like flavor is dense（25） |
| It is light brown（20） | It is difficult to chew, slightly sticks to one's teeth（20） | Meat perfume (or spice) is light（20） |
| Dark grey (15) | Hardly possible chews (15) | Meat perfume (or spice) is light, have peculiar smell (15) |
50 Majors of Food composition of personnel evaluation groups of tissue, to commercially available common dried goose in embodiment 1,2,3 and comparative example
Sensory evaluation is carried out, evaluation result is as shown in table 2：
The local flavor dried goose Analyses Methods for Sensory Evaluation Results of table 2
| Project | Score（Point） |
| Embodiment 1 | 86 |
| Embodiment 2 | 91 |
| Embodiment 3 | 84 |
| Comparative example | 72 |
The dried goose shelf-life
Dried goose prepared by embodiment 2, at room temperature place 370 days, be showed no product go mouldy, packaging bag flatulence situations such as.In
Sensory evaluation is carried out at 370 days, it is basically identical with result shown in table 2.
Certainly, described above is not limitation of the present invention, and the present invention is also not limited to the example above, the art
Those of ordinary skill, in the essential scope of the present invention, the change made, changes, addition or replace, should all belong to of the invention
Protection domain.
Claims (6)
1. a kind of processing method of local flavor dried goose, it is characterised in that comprise the following steps：
A, goose pretreatment
A1, goose is cleaned up after, be put into enough tenderizing liquids and soak 40-70min, wherein tenderizing liquid is by following parts by weight
Component be made：25-35 parts of calcium glycerophosphate, 0.1-0.6 parts of bacillus subtilis neutral proteinase, 40-50 parts of wusuli dragonflyorchis rhizome, Radix Glycyrrhizae
36-42 parts, 240-260 parts of water；
A2, the goose after Tenderization is rubbed to the fritter for being 0.3-0.9cm to length with meat grinder, during Minced Steak,
Every 10-15min, 4-6ml steps are sprayed into meat grinder（1）In obtained tenderizing liquid；
B, goose are pickled
B1, preparation pickling liquid
Pickling liquid is made up of the component of following parts by weight：14-16 portions of salt, 6-9 parts of yellow rice wine, 1-3 parts of antierythrites, 11-16 parts
Radix polygonati officinalis, 13-15 part tuber of dwarf lilyturf, 150-160 parts of water；
B2, the pickling liquid that 0.7-1.0 times of its weight is weighed is added into the goose of rubbing, then goose is put into 7-15 DEG C of environment
In, pickle 30-65 hours；
C, goose curing
C1, with brewed brine boil liquid
Halogen boil liquid is made up of the component of following parts by weight：15-20 parts of spice of food, 3-5 parts of the bighead atractylodes rhizome, 3-6 parts of sealwort, the root of herbaceous peony
2-4 parts, 1-3 parts of runcinate knotweed herb, 1-4 parts of potentilla chinensis, 140-160 parts of water；
C2, goose halogen are boiled
Cut and a length of 4-8cm is made, a width of 4-8cm cotton adds 10-25g goose into each cotton, cotton is tightened with cord
Cloth, cotton is put into halogen boil liquid, and 40-50min is boiled using moderate heat halogen；
C3, the goose that halogen boils to completion are put into the baking oven that temperature is 35-70 DEG C, and drying to water content is 8-14%, then by goose
It is vacuum-packed, sterilize finished product.
2. the processing method of a kind of local flavor dried goose according to claim 1, it is characterised in that in the step A1,
Tenderizing liquid is made of following methods：Wusuli dragonflyorchis rhizome, Radix Glycyrrhizae are added in boiling water, is boiled after 60-80min, filtered using moderate heat
Filtrate, until filtrate is cooled to 40-70 DEG C, adds calcium glycerophosphate, bacillus subtilis neutral proteinase, stirs thereto
Afterwards, tenderizing liquid is made；Wherein tenderizing liquid is in tenderization goose, and its temperature must not be less than 40 DEG C, not higher than 80 DEG C.
3. the processing method of a kind of local flavor dried goose according to claim 1, it is characterised in that in the step B2,
The temperature that goose is pickled is 9-13 DEG C, and the time pickled is 40-55 hours.
4. the processing method of a kind of local flavor dried goose according to claim 1, it is characterised in that in the step C1,
Food is made up with spice of the component of following parts by weight：Each 2 parts of ginger, pepper, Chinese prickly ash, each 1 part of garlic, green onion, horseradish, bay,
Each 1 part of cloves, Jamaica, vanilla beans, nutmeg, each 1 part of fennel, Caraway, Radix Glycyrrhizae, turmeric, hot red pepper, safflower are therein
It is a kind of 3 parts.
5. the processing method of a kind of local flavor dried goose according to claim 1, it is characterised in that in the step C2
Cotton, it is necessary to carry out soaking disinfection with thimerosal after cutting, is then soaked with hot water, after finally being cleaned with clear water again
Pack goose.
6. the processing method of a kind of local flavor dried goose according to claim 1, it is characterised in that in the step C3,
It is 10-12% to dry to the water content of goose.
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