CN107373425A - A kind of Hunan taste roasted goose - Google Patents
A kind of Hunan taste roasted goose Download PDFInfo
- Publication number
- CN107373425A CN107373425A CN201710626554.6A CN201710626554A CN107373425A CN 107373425 A CN107373425 A CN 107373425A CN 201710626554 A CN201710626554 A CN 201710626554A CN 107373425 A CN107373425 A CN 107373425A
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- Prior art keywords
- goose
- hunan
- roasted
- taste
- standby
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 99
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 41
- 235000015067 sauces Nutrition 0.000 claims description 13
- 235000021168 barbecue Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 210000000436 anus Anatomy 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
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- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 10
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- 235000019634 flavors Nutrition 0.000 abstract description 9
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- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 2
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- 235000006886 Zingiber officinale Nutrition 0.000 description 11
- 235000008397 ginger Nutrition 0.000 description 11
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- 241000498779 Myristica Species 0.000 description 9
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- 239000001702 nutmeg Substances 0.000 description 9
- 240000006927 Foeniculum vulgare Species 0.000 description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 8
- 235000021552 granulated sugar Nutrition 0.000 description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 8
- 235000013923 monosodium glutamate Nutrition 0.000 description 8
- 241000234282 Allium Species 0.000 description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 7
- 229940093503 ethyl maltol Drugs 0.000 description 7
- 229940073490 sodium glutamate Drugs 0.000 description 7
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000001390 capsicum minimum Substances 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 239000001722 capsicum frutescens oleoresin Substances 0.000 description 4
- 229940050948 capsicum oleoresin Drugs 0.000 description 4
- 239000008989 cinnamomi cortex Substances 0.000 description 4
- 229940035034 maltodextrin Drugs 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000019608 salt taste sensations Nutrition 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- 241000949456 Zanthoxylum Species 0.000 description 3
- 235000013882 gravy Nutrition 0.000 description 3
- 239000002773 nucleotide Substances 0.000 description 3
- 125000003729 nucleotide group Chemical group 0.000 description 3
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- 244000261422 Lysimachia clethroides Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
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- 210000000038 chest Anatomy 0.000 description 1
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 229960005337 lysine hydrochloride Drugs 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000010417 needlework Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- PBDAWQLIMPWEEF-JEDNCBNOSA-M sodium;(2s)-2,6-diaminohexanoate Chemical compound [Na+].NCCCC[C@H](N)C([O-])=O PBDAWQLIMPWEEF-JEDNCBNOSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Abstract
A kind of Hunan taste roasted goose disclosed by the invention, is related to leisure food processing technique field, its preparation process is as follows：(1), raw material is just handled；(2), just pickling；(3), juice is adjusted；(4), goose is supportted；(5), upper juice；(6), baking, (7), packaging；(8), sterilize.There is delicious flavour, nutritious and have Hunan characteristic, instant bagged, can not only be used for dish and confuse, can also be used as leisure food.
Description
Technical field
The present invention relates to leisure food processing technique field, particularly a kind of Hunan taste roasted goose.
Technical background
" roasted goose " is one of traditional famous dish in Guangdong dishes, and it is made with whole goose barbecue.Sallow pool golden red, goose body is full,
And abdomen contains thick gravy, flavour is mellow.The goose roasted is cut into fritter, its skin, meat, bone are even without de-, and entrance is i.e. from having skin
Crisp, meat tenderness, bone are fragrant, fertilizer and it is oiliness the characteristics of.If assistant dips in food with smoked plum sauce, more aobvious flavor does not have.
The process of manufacturing of roasted goose includes：Goose is controlled only after slaughtering, and opening draws out internal organ at anus, and the goose palm and the apex of the wing is decapitated,
It is with clear water that the peritoneal irrigation of goose is clean；With bruised ginger, mashed garlic, green onion end, refined salt, white sugar, cooking wine, rosolio, monosodium glutamate, five-spice powder
Add appropriate two soup to mix well, taste juice is made；Separately honey, light-coloured vinegar, Jian Shui are mixed well, crackling water is made.By taste juice from anus opening
The abdominal cavity of goose is poured into, then is sewed opening with needlework, taste juice is spilt.Gooseneck boom portion is upward, then the valve of air gun
From gooseneck kill mouthful at stretch into neck chamber, then neck and valve are held together with left hand, then the right hand presses compressed gas gun, by air slowly
Squeeze between goose body subcutaneous fat and connective tissue, be allowed to turgor.Valve is taken out, is held the neck of goose with hand, then goose
Body, which is put into boiling water pot, scalds about half a minute, then the epidermis of leaching goose is poured with cold water, and it is slightly cool to be allowed to cooling, then crackling water equably
Brush on the epidermis of goose, after the completion of goose hung over dried at shady and cool ventilation.The goose dried is linked into oven, with fruit tree charcoal
Moderate heat is burnt to bake slowly, bake to goose it is well-done when, use big fire instead and bake the epidermis of goose to crisp, take out, first pour out the thick gravy in goose abdomen,
Goose is cut into part sabot, then spoons thick gravy, is served with smoked plum sauce taste dish and dips in food.
(number of patent application is Chinese patent：201210328450.4) disclosed " a kind of selenium-rich roasted goose preparation method ", bag
Include following steps：A mixes lysine hydrochloride, xylo-oligosaccharide, thiamine and honey in proportion, fully adjusts pH after dissolving
Value, flavor enhancement is made；Fructus amomi, tsaoko, Chinese cassia tree, galangal, dried orange peel, cloves, the root of Dahurain angelica, nutmeg are wrapped into gauze by B, confuse food
Salt, Sodium lysinate boil stand-by；After flavor enhancement described in step A is proportionally added into, continue to boil；C cleans special selenium-enriched goose
Pickling liquid described in step B is put into after clean, after pickling, is put into oven, it is finished product to carry out two benches barbecue.
(number of patent application is for another Chinese patent：201110284969.2) disclosed " Water-free roasted goose ", its manufacturing process
Cook including semi-finished product and cooked with finished product.Semi-finished product cook include selection, slaughter, net thorax, absolute oil, go acid, pickle, just steaming etc. work
Sequence, finished product, which is cooked, to be included being cut, steams again, the programs of Huo Kao tri-.
Also (number of patent application is Chinese patent：200910071990.7) a kind of disclosed " processing side of herbal cuisine roasted goose
Method ", this method comprise the following steps:(1) raw material arranges；(2) preparation of Chinese medicine feed liquid；(3) pickle；(4) cook；(5) drag for
It is dry and cold but to go out goose leaching, treats that central temperature is cooled to room temperature in vacuo and is packaged to be herbal cuisine roasted goose.
Technology contents
It is an object of the invention to provide a kind of delicious flavour, nutritious and with Hunan characteristic roasted goose.
To achieve the above object, the technical solution used in the present invention is a kind of Hunan taste roasted goose of invention, and its preparation process is such as
Under：
(1), raw material is just handled：Watery blood is drained after green goose is killed, is shedded, opening removes the internal organs at anus, and the goose palm is decapitated
And the apex of the wing, the inner chamber of goose is rinsed well with clear water, turns into just processing goose, it is standby；
(2), just pickling：First processing goose weight 8-15% Hunan flavoring sauce is applied to the surfaces externally and internally of just processing goose, so
1-3 hours are placed afterwards, turn into pickling goose, it is standby；
(3), juice is adjusted：First processing goose weight 10-15% Hunan flavoring powder is tuned into barbecue dip with cooking wine, it is standby；
(4), goose is supportted：Put in support in the abdominal cavity of pickling goose, goose chamber is strutted from inside to outside, turns into and treats roasted goose, it is standby；
(5), upper juice：Barbecue dip is equably applied to the surfaces externally and internally for treating roasted goose, turns into upper juice goose, it is standby；
(6), it is baked：Upper juice goose is placed in baking box, bake it is crisp to goose epidermis, Hunan taste roasted goose.
The pickling time in the pickling step is 2 hours.
The Hunan flavoring powder is mixed by the raw material of following parts by weight：
The optimisation technique scheme of the Hunan flavoring powder is mixed by the raw material of following parts by weight：
The preparation method of the Hunan flavoring powder is as follows：By above-mentioned powdered soy, sodium glutamate, salt, nutmeg powder, fennel seeds
Powder, ginger powder, white granulated sugar, salt taste essence, ethylmaltol, chilli powder, 5`- the sapidity nucleotide disodiums are well mixed, as Hunan taste
Seasoning powder.
The Hunan flavoring sauce is prepared by the raw material of following parts by weight：
The optimisation technique scheme of the Hunan flavoring sauce is prepared by the raw material of following parts by weight：
The preparation method of the Hunan flavoring sauce is as follows：First fresh green onion, capsicum piece, fresh ginger are cleaned, airing moisture, reprocessed
Into chopped spring onion, capsicum rice and ginger rice, then with salt, white granulated sugar, beef toppings, cinnamomi cortex pulveratus, maltodextrin, zanthoxylum powder, capsicum
Oleoresin, nutmeg powder, fennel powder, sodium glutamate, ethylmaltol, refining vegetable oil are well mixed, Hunan flavoring sauce.
The Hunan taste roasted goose of the present invention, Hunan flavoring sauce used contain fresh green onion, capsicum piece, fresh ginger, beef toppings, food
Salt, cinnamomi cortex pulveratus, maltodextrin, zanthoxylum powder, capsicum oleoresin, nutmeg powder, fennel powder, refining vegetable oil, white granulated sugar, glutamic acid
Sodium, ethylmaltol, for being pickled raw material, raw material can be made fresh and tender smooth, it is spicy tasty；Hunan flavoring powder contain powdered soy,
Sodium glutamate, salt, nutmeg powder, fennel powder, ginger powder, white granulated sugar, salt taste essence, ethylmaltol, chilli powder, 5`- flavor
Disodium 5 '-ribonucleotide, both containing fresh fragrant composition, contain spicy composition again, added when making dish and confusing so that made dish confuses taste
Road is delicious and carries the spicy flavor of Hunan dish；In addition goose itself is nutritious, thus, the Hunan taste roasted goose processed, its taste
Road is delicious, nutritious and have Hunan characteristic.
Embodiment
With reference to embodiments, the present invention is further illustrated.Following explanation is but this hair in a manner of enumerating
Bright protection domain is not limited thereto.
The Hunan taste roasted goose of the present embodiment, its process are as follows：
(i), prepared by auxiliary material：
(1), prepared by Hunan flavoring powder：
Take 3 parts of powdered soy, 14 parts of sodium glutamate, 55 parts of salt, 0.5 part of nutmeg powder, fennel powder 4 respectively by weight
Part, 4 parts of ginger powder, 6 parts of white granulated sugar, 10 parts of salt taste essence, 0.8 part of ethylmaltol, 0.7 part of chilli powder, 5`- flavour nucleotides two
2 parts of sodium, by above-mentioned powdered soy, sodium glutamate, salt, nutmeg powder, fennel powder, ginger powder, white granulated sugar, salt taste essence, ethyl wheat
Bud phenol, chilli powder, 5`- the sapidity nucleotide disodiums are well mixed, as Hunan flavoring powder.
(2), flavoring sauced in Hunan is standby：
Take respectively by weight fresh 5 parts of green onion, 12 parts of capsicum piece, 7 parts of beef toppings, 16 parts of salt, 0.5 part of cinnamomi cortex pulveratus,
3 parts of maltodextrin, 5 parts of fresh ginger, 1 part of zanthoxylum powder, 0.5 part of capsicum oleoresin, 0.7 part of nutmeg powder, 0.5 part of fennel powder, refining
38 parts of vegetable oil, 4 parts of white granulated sugar, 6 parts of sodium glutamate, 0.8 part of ethylmaltol, first clean fresh green onion, capsicum piece, fresh ginger, cool
Solid carbon dioxide point, is reprocessed into chopped spring onion, capsicum rice and ginger rice, then with beef toppings, salt, cinnamomi cortex pulveratus, maltodextrin, Chinese prickly ash
Powder, capsicum oleoresin, nutmeg powder, fennel powder, refining vegetable oil, white granulated sugar, sodium glutamate, ethylmaltol are well mixed,
Hunan flavoring sauce.
(ii), specific process：
(1), raw material is just handled：Watery blood is drained after green goose is killed, is shedded, opening removes the internal organs at anus, and the goose palm is decapitated
And the apex of the wing, the inner chamber of goose is rinsed well with clear water, turns into just processing goose, it is standby；
(2), just pickling：The Hunan flavoring sauce of first processing goose weight 10% is applied to the surfaces externally and internally of just processing goose, then
Place 2 hours, turn into pickling goose, it is standby；
(3), juice is adjusted：The Hunan flavoring powder of first processing goose weight 12% is tuned into barbecue dip with cooking wine, it is standby；
(4), goose is supportted：Put in support in the abdominal cavity of pickling goose, goose chamber is strutted from inside to outside, turns into and treats roasted goose, it is standby；
(5), upper juice：Barbecue dip is equably applied to the surfaces externally and internally for treating roasted goose, turns into upper juice goose, it is standby；
(6), it is baked：Upper juice goose is placed in baking box, bake it is crisp to goose epidermis, Hunan taste roasted goose.
In cooking process, juice is repeatedly gone up.
(7), pack：Hunan taste roasted goose is put into packaging bag, is then vacuum-packed, Hunan taste roasted goose must be vacuum-packed, it is standby；
(8), sterilize：Vacuum packaging Hunan taste roasted goose is used into radiation sterilizing technology, normal temperature instantaneous sterilization is carried out, produces vacuum
Pack Hunan taste roasted goose finished product.
The Hunan taste roasted goose of the present invention, instant bagged, can not only be used for dish and confuses, can also be used as leisure food.
Claims (6)
1. a kind of Hunan taste roasted goose, it is characterised in that preparation process is as follows：
(1), raw material is just handled：Watery blood is drained after green goose is killed, is shedded, opening removes the internal organs at anus, and the goose palm and wing is decapitated
Point, the inner chamber of goose is rinsed well with clear water, turn into just processing goose, it is standby；
(2), just pickling：First processing goose weight 8-15% Hunan flavoring sauce is applied to the surfaces externally and internally of just processing goose, Ran Houfang
1-3 hours are put, turn into pickling goose, it is standby；
(3), juice is adjusted：First processing goose weight 10-15% Hunan flavoring powder is tuned into barbecue dip with cooking wine, it is standby；
(4), goose is supportted：Put in support in the abdominal cavity of pickling goose, goose chamber is strutted from inside to outside, turns into and treats roasted goose, it is standby；
(5), upper juice：Barbecue dip is equably applied to the surfaces externally and internally for treating roasted goose, turns into upper juice goose, it is standby；
(6), it is baked：Upper juice goose is placed in baking box, bake it is crisp to goose epidermis, Hunan taste roasted goose.
2. taste roasted goose in Hunan according to claim 1, it is characterised in that the pickling time in the pickling step is 2 hours.
3. taste roasted goose in Hunan according to claim 1, it is characterised in that the Hunan flavoring powder is by the original of following parts by weight
Material mixes：
4. taste roasted goose in Hunan according to claim 3, it is characterised in that the Hunan flavoring powder is by the original of following parts by weight
Material mixes：
5. taste roasted goose in Hunan according to claim 1, it is characterised in that the Hunan flavoring sauce is by the original of following parts by weight
Material is prepared：
6. taste roasted goose in Hunan according to claim 5, it is characterised in that the Hunan flavoring sauce is by the original of following parts by weight
Material is prepared：
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| US20100297316A1 (en) * | 2005-07-25 | 2010-11-25 | Ecolab Inc. | Antimicrobial compositions for use on food products |
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN104222946A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting chicken, duck and goose by using dipping, wrapping and coating pickling material |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
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- 2017-07-28 CN CN201710626554.6A patent/CN107373425A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100297316A1 (en) * | 2005-07-25 | 2010-11-25 | Ecolab Inc. | Antimicrobial compositions for use on food products |
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN104222946A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting chicken, duck and goose by using dipping, wrapping and coating pickling material |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
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