CN108260770A - A kind of halogen goose preparation method - Google Patents
A kind of halogen goose preparation method Download PDFInfo
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- CN108260770A CN108260770A CN201611269306.2A CN201611269306A CN108260770A CN 108260770 A CN108260770 A CN 108260770A CN 201611269306 A CN201611269306 A CN 201611269306A CN 108260770 A CN108260770 A CN 108260770A
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 109
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 50
- 150000002367 halogens Chemical class 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000012267 brine Substances 0.000 claims abstract description 15
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 10
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 244000062250 Kaempferia rotunda Species 0.000 claims description 9
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 9
- 244000270834 Myristica fragrans Species 0.000 claims description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 239000001702 nutmeg Substances 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 210000002414 leg Anatomy 0.000 claims description 5
- 210000000689 upper leg Anatomy 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000013555 soy sauce Nutrition 0.000 abstract description 6
- 235000013547 stew Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000272450 Cracidae Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 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 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 244000082946 Tarchonanthus camphoratus Species 0.000 description 1
- 235000005701 Tarchonanthus camphoratus Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241001106462 Ulmus Species 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000015275 goose meat Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000001175 peptic effect Effects 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
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- XZPVPNZTYPUODG-UHFFFAOYSA-M sodium;chloride;dihydrate Chemical compound O.O.[Na+].[Cl-] XZPVPNZTYPUODG-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of halogen goose preparation methods, are related to food technology field, specifically include following steps：1）, fresh goose removed into internal organ, clean；2）, using 10 grams fry salt to step 1）Treated pickles 47 88 minutes after goose body massaged；3）, tanning brine, take 5L water, add in halogen material packet and boil 56 hours；4）, by step 2）Goose obtained is put into step 3）In brine obtained, big fire is boiled 20 30 minutes, turns to be boiled with soft fire 35 45 minutes, halogen goose is made.Beneficial effects of the present invention：Halogen goose preparation method first massages goose body using salt is fried, makes goose soft, the halogen material packet that science is prepared, brine is prepared, does not add any food additives, the goose body after massage is put into stew in soy sauce in brine, halogen goose matter Q bullets obtained, halogen fragrance is full, and delicious flavour, color and luster are good, suitable for people of all ages.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of halogen goose preparation method.
Background technology
Goose is mild-natured, sweet in flavor；Returns spleen, lung channel.The effects that quenching the thirst with QI invigorating qi-restoratives and stomach, be relieving cough and reducing sputum, solving lead poisoning.
Goose is the nutritious and healthy food of ideal high protein, low fat, low cholesterol.Goose contain protein, calcium, phosphorus, also containing potassium,
Ten various trace elements such as sodium.Various amino acid necessary to goose contains growth in humans's development, form close to needed by human body
The ratio of amino acid, from biological value, goose is complete protein, good protein.Fat content in goose
It is relatively low, it is only higher than chicken, it is more much lower than other meat.Not only fat content is low for goose, but also quality is good, unsaturated fat
The content of acid is high, and particularly linolenic acid content is more than other meats, advantageous to health.The fusing point of goose fat is also very
Low, soft texture is easily digested.2011, the World Health Organization had updated healthy food ranking list, for the first time for
Food has divided classification, and it is the first that goose occupies healthy carnivorous ranking list.The general edible way of goose is burning, stewed, halogen etc..Halogen
Goose product processed is a kind of meat products that people often eat, but the stew in soy sauce goose product mouthfeel sold currently on the market differs, and
For majority prepared by prepared food workshop, the halogen goose product prepared by prepared food workshop normally only has stew in soy sauce taste, can also add food
Product additive.
Invention content
In view of this, the technical problem to be solved in the present invention is to provide a kind of halogen goose preparation method, does not add any food
Product additive, goose meat high resilience that stew in soy sauce comes out, delicious flavour, color and luster are good, full of nutrition.
The present invention solves above-mentioned technical problem by following technological means：
The present invention provides a kind of halogen goose preparation methods, specifically include following steps：Specifically include following steps：1）, by fresh goose
Internal organ are removed, are cleaned；2）, using 10 grams fry salt to step 1）Treated pickles 47-88 minutes after goose body massaged；3）, endure
Brewed brine water takes 5L water, adds in halogen material packet and boils 5-6 hours, the halogen material packet is made of the raw material of following parts by weight, edible salt
15-30 parts, 20-35 parts of capsicum, 10-30 parts of Chinese prickly ash, 8-18 parts of rock sugar, 9-17 parts of nutmeg, 6-13 parts of fructus amomi, 10-19 parts of ginger splices,
25-36 parts octagonal, 18-37 parts of fennel seeds, 6-14 parts of kaempferia galamga, 7-13 parts of tsaoko, 4-9 parts of cassia bark, 9-13 parts of spiceleaf, Siraitia grosvenorii 7-
12 parts, 7-19 grams of the root of Dahurain angelica, 8-18 grams of Radix Ophiopogonis, 8-12 parts of 5-10 grams of Radix Salviae Miltiorrhizae, 6-14 parts of Radix Glycyrrhizae and cloves；4）, by step 2）
Goose obtained is put into step 3）In brine obtained, big fire is boiled 20-30 minutes, turns to be boiled with soft fire 35-45 minutes, halogen goose is made.
Further, the step 2）In, the marinated specific steps of massage are carried out to the goose body and are included：201）, with 0.5 gram
Salt is fried to the neck of goose according to rubbing 5-10 minutes from top to bottom.
Further, the step 2）In, it further includes：202）, the wing of goose rotate clockwise to 4 circles, 4 rotation counterclockwise
It turn-takes, frying salt with 0.4 gram respectively carries out the unilateral wing of goose to crumple 4-7 minutes from top to bottom.
Further, the step 2）In, it further includes：203）, the leg of goose be subjected to 5 rotation counterclockwise enclose, revolve clockwise
Turn 5 circles, frying salt with 0.7 gram, the unilateral thigh to goose is from left to right crumpled 5-8 minutes respectively.
Further, the step 2）In, it further includes：204）, with 3.6g fry salt goose chest is crumpled from top to bottom respectively
It 6-12 minutes, from left to right crumples 6-12 minutes.
Further, the step 2）In, it further includes：205）, with 3.7g fry salt to goose the back of the body crumpled from top to bottom respectively
It 6-12 minutes, from left to right crumples 6-12 minutes.
Further, the halogen material packet is made of the raw material of following parts by weight, 20-25 parts of edible salt, 23-33 parts of capsicum, flower
12-26 parts of green pepper, 10-15 parts of rock sugar, 10-15 parts of nutmeg, 7-12 parts of fructus amomi, 14-18 parts of ginger splices, 27-34 parts of illiciumverum, fennel seeds
20-30 parts, 8-12 parts of kaempferia galamga, 9-11 parts of tsaoko, 5-8 parts of cassia bark, 10-12 parts of spiceleaf, 8-11 parts of Siraitia grosvenorii, root of Dahurain angelica 9-16
Gram, 10-16 grams of Radix Ophiopogonis, 9-11 parts of 7-9 grams of Radix Salviae Miltiorrhizae, 7-11 parts of Radix Glycyrrhizae and cloves.
Further, the halogen material packet is made of the raw material of following parts by weight, 23 parts of edible salt, 28 parts of capsicum, 24 parts of Chinese prickly ash,
13 parts of rock sugar, 11 parts of nutmeg, 10 parts of fructus amomi, 16 parts of ginger splices, 31 parts octagonal, 24 parts of fennel seeds, 10 parts of kaempferia galamga, 10 parts of tsaoko, osmanthus
6 parts of skin, 11 parts of spiceleaf, 9 parts of Siraitia grosvenorii, 15 grams of the root of Dahurain angelica, 14 grams of Radix Ophiopogonis, 10 parts of 8 grams of Radix Salviae Miltiorrhizae, 10 parts of Radix Glycyrrhizae and cloves.
Capsicum, pungent, property heat.Can middle benefit gas stomach invigorating, cold dispelling eliminating dampness, sweating can promote the appetite of people.Pepper flavor fiber crops and peppery, tool
There is strong and lasting fragrance, preferably select full grains, skin carefully uniform product.Rou guans can remove peculiar smell, increase pungent perfume (or spice), and other
Raw material has shared good seasoning effect.Fructus amomi dry fruit gas is fragrant and strong, and acrid flavour is cool, and peculiar smell is removed in meat-processing, increases
Fragrance.Illiciumverum has strong fragrance and sweet taste, and having increases meat-like flavor, the effect of improving a poor appetite, preferably using color and luster is scarlet, meat is thick
Stout and strong autumn fruit.Fennel seeds have special fragrance, and have the function of eliminating cold to stop pain, warm kidney contracting urine and appetizing qi-regulating.Mountain
How camphorwood fragrance is had, it is preferable to meat flavouring.Tsaoko has special fragrance, and acrid flavour, slight bitter are a kind of seasoningsFragrance, it is special to have
Strong pungent fragrance.Cassia bark has strong aroma and slightly sweet acid, and has sterilization, anti-oxidant and colouring function.Preferably use
The tonkin elm bark of more than skin depth 4mm- 5mm, surface casting skin, which was scraped, i.e. rossing osmanthus (logical) in yellow, breaks into segment length 5cm
Left and right.Spiceleaf carries pungent and strong bitterness, is a kind of peptic used in soup, meat, vegetables, boiled dinner etc..Siraitia grosvenorii is sweet, sour, property
It is cool, have clearing heat and cooling blood, cough-relieving of promoting the production of body fluid, laxation toxin expelling, tender skin benefit face, moistening lung for removing phlegm and other effects, it is happy available for prolonging life, preserving youthful looks
Color and treatment phlegm-heat cough, abscess of throat, constipation, irritated all diseases of quenching one's thirst.Root of Dahurain angelica acrid flavour, it is warm-natured；Return lung, stomach, large intestine channel；
Fragrance, which rises, to be dissipated.With expelling pathogenic wind from the body surface, the effect of eliminating cold to stop pain, dehumidifying is sensible, detumescence and apocenosis.Radix Ophiopogonis has quench one's thirst of promoting the production of body fluid, moistening lung to stop
The benefits of cough.The effect of Radix Salviae Miltiorrhizae has promoting blood circulation, inducing meastruation to relieve menalgia, relieving restlessness that clears away heart-fire, cool blood to disappear carbuncle.It is cloves smell strong aroma, dense
It is strongly fragrant, the peppery fiber crops of acrid flavour, be people's popular welcome a kind of seasoning.Radix Glycyrrhizae has unique fragrant and sweet, increase food sugariness.It is adopted in the present invention
Each spice collective effect can show the typical scents such as fragrant, pungent, numb, peppery, sweet tea, hardship to food.
Beneficial effects of the present invention：
The halogen goose preparation method of the present invention first massages goose body using salt is fried, makes goose soft, the halogen material that science is prepared
Packet, prepares brine, the goose body after massage is put into stew in soy sauce in brine, halogen goose matter Q bullets obtained, halogen fragrance is full, and taste is fresh
U.S., color and luster are good, suitable for people of all ages.Make that goose is soft, Q bullets using physical method, do not add any food additives, edible safety.
Specific embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited to
This.
Embodiment 1
The halogen goose preparation method of the present invention, specifically includes following steps：Specifically include following steps：1）, fresh goose removed into internal organ, wash
Only；2）, using 10 grams fry salt to step 1）Treated pickles 47 minutes after goose body massaged；3）, tanning brine, take 5L
Water adds in halogen material packet and boils 5 hours, and the halogen material packet is made of the raw material of following parts by weight, 15 parts of edible salt, 20 parts of capsicum,
10 parts of Chinese prickly ash, 8 parts of rock sugar, 9 parts of nutmeg, 6 parts of fructus amomi, 10 parts of ginger splices, 25 parts octagonal, 18 parts of fennel seeds, 6 parts of kaempferia galamga, tsaoko 7
Part, 4 parts of cassia bark, 9 parts of spiceleaf, 7 parts of Siraitia grosvenorii, 7 grams of the root of Dahurain angelica, 8 grams of Radix Ophiopogonis, 8 parts of 5 grams of Radix Salviae Miltiorrhizae, 6 parts of Radix Glycyrrhizae and cloves；
4）, by step 2）Goose obtained is put into step 3）In brine obtained, big fire is boiled 20 minutes, turns to be boiled with soft fire 45 minutes, halogen is made
Goose.
Goose body carries out the marinated specific steps of massage and includes：The marinated specific steps of massage are carried out to the goose body to include：
201）, fry with 0.5 gram salt to the neck of goose according to crumpling 5 minutes from top to bottom；202）, the wing of goose rotated clockwise
4 circles, 4 rotation circle counterclockwise fry salt with 0.4 gram respectively and the unilateral wing of goose are carried out to crumple 4 minutes from top to bottom；203）, will
The leg of goose carries out 5 rotation circle counterclockwise, rotates clockwise 5 circles, and frying salt with 0.7 gram, to goose, unilateral thigh is from left to right rubbed with the hands respectively
It rubs 5 minutes；204）, fry salt with 3.6g and crumpled 6 minutes from top to bottom respectively to goose chest, from left to right crumple 6 minutes；
205）, fry salt with 3.7g 6 minutes crumpled from top to bottom respectively to the goose back of the body, from left to right crumple 6 minutes.
Embodiment 2
The halogen goose preparation method of the present invention, specifically includes following steps：Specifically include following steps：1）, fresh goose removed into internal organ, wash
Only；2）, using 10 grams fry salt to step 1）Treated pickles 81 minutes after goose body massaged；3）, tanning brine, take 5L
Water adds in halogen material packet and boils 5 hours, and the halogen material packet is made of the raw material of following parts by weight, 30 parts of edible salt, 35 parts of capsicum,
30 parts of Chinese prickly ash, 18 parts of rock sugar, 17 parts of nutmeg, 13 parts of fructus amomi, 19 parts of ginger splices, 25-36 parts of illiciumverum, 37 parts of fennel seeds, 14 parts of kaempferia galamga,
13 parts of tsaoko, 9 parts of cassia bark, 13 parts of spiceleaf, 12 parts of Siraitia grosvenorii, 19 grams of the root of Dahurain angelica, 18 grams of Radix Ophiopogonis, 10 grams of Radix Salviae Miltiorrhizae, 14 parts of Radix Glycyrrhizae
With 12 parts of cloves；4）, by step 2）Goose obtained is put into step 3）In brine obtained, big fire is boiled 25 minutes, turns to be boiled with soft fire 35
Minute, halogen goose is made.
Goose body carries out the marinated specific steps of massage and includes：The marinated specific steps of massage are carried out to the goose body to include：
201）, fry with 0.5 gram salt to the neck of goose according to crumpling 7 minutes from top to bottom；202）, the wing of goose rotated clockwise
4 circles, 4 rotation circle counterclockwise fry salt with 0.4 gram respectively and the unilateral wing of goose are carried out to crumple 6 minutes from top to bottom；203）, will
The leg of goose carries out 5 rotation circle counterclockwise, rotates clockwise 5 circles, and frying salt with 0.7 gram, to goose, unilateral thigh is from left to right rubbed with the hands respectively
It rubs 7 minutes；204）, fry salt with 3.6g and crumpled 9 minutes from top to bottom respectively to goose chest, from left to right crumple 9 minutes；
205）, fry salt with 3.7g 10 minutes crumpled from top to bottom respectively to the goose back of the body, from left to right crumple 10 minutes.
Embodiment 3
The halogen goose preparation method of the present invention, specifically includes following steps：Specifically include following steps：1）, fresh goose removed into internal organ, wash
Only；2）, using 10 grams fry salt to step 1）Treated pickles 88 minutes after goose body massaged；3）, tanning brine, take 5L
Water adds in halogen material packet and boils 5 hours, and the halogen material packet is made of the raw material of following parts by weight, 23 parts of edible salt, 28 parts of capsicum,
24 parts of Chinese prickly ash, 13 parts of rock sugar, 11 parts of nutmeg, 10 parts of fructus amomi, 16 parts of ginger splices, 31 parts octagonal, 24 parts of fennel seeds, 10 parts of kaempferia galamga, grass
10 parts of fruit, 6 parts of cassia bark, 11 parts of spiceleaf, 9 parts of Siraitia grosvenorii, 15 grams of the root of Dahurain angelica, 14 grams of Radix Ophiopogonis, 8 grams of Radix Salviae Miltiorrhizae, 10 parts of Radix Glycyrrhizae and cloves
10 parts；4）, by step 2）Goose obtained is put into step 3）In brine obtained, big fire is boiled 30 minutes, is turned to be boiled with soft fire 35 minutes, be made
Obtain halogen goose.
Goose body carries out the marinated specific steps of massage and includes：The marinated specific steps of massage are carried out to the goose body to include：
201）, fry with 0.5 gram salt to the neck of goose according to crumpling 10 minutes from top to bottom；202）, the wing of goose revolved clockwise
Turn 4 circles, 4 rotation circle counterclockwise fries salt with 0.4 gram respectively and the unilateral wing of goose is carried out to crumple 7 minutes from top to bottom；203）、
The leg of goose is subjected to 5 rotation circle counterclockwise, rotates clockwise 5 circles, frying salt with 0.7 gram, unilateral thigh is from left to right to goose respectively
Rubbing 8 minutes；204）, fry salt with 3.6g and crumpled 12 minutes from top to bottom respectively to goose chest, from left to right crumple 12 minutes；
205）, fry salt with 3.7g 12 minutes crumpled from top to bottom respectively to the goose back of the body, from left to right crumple 12 minutes.
20 cooks for there are 5 years or more working experiences is invited to carry out sense organ to the whole goose for using halogen material stew in soy sauce of the present invention
Evaluation, the color, smell and taste according to finished product etc. is by 10 points of system respectively scorings, and with 10 points for full marks, 8.5 points or more are full
Meaning, it is as follows that average Sensory evaluates conclusion：Meat is soft, Q bullets, color and luster are good, the fresh perfume (or spice) of taste, scores at 9.5 points or more.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, it can be to the skill of the present invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the right of invention.
Claims (8)
1. a kind of halogen goose preparation method, it is characterised in that：Specifically include following steps：1）, fresh goose removed into internal organ, clean；2）, adopt
Salt is fried to step 1 with 10 grams）Treated pickles 47-88 minutes after goose body massaged；3）, tanning brine, take 5L water, add in
Halogen material packet boil 5-6 hours, the halogen material packet is made of the raw material of following parts by weight, 15-30 parts of edible salt, 20-35 parts of capsicum,
10-30 parts of Chinese prickly ash, 8-18 parts of rock sugar, 9-17 parts of nutmeg, 6-13 parts of fructus amomi, 10-19 parts of ginger splices, 25-36 parts of illiciumverum, fennel seeds
18-37 parts, 6-14 parts of kaempferia galamga, 7-13 parts of tsaoko, 4-9 parts of cassia bark, 9-13 parts of spiceleaf, 7-12 parts of Siraitia grosvenorii, 7-19 grams of the root of Dahurain angelica,
8-18 grams of Radix Ophiopogonis, 8-12 parts of 5-10 grams of Radix Salviae Miltiorrhizae, 6-14 parts of Radix Glycyrrhizae and cloves；4）, by step 2）Goose obtained is put into step 3）
In brine obtained, big fire is boiled 20-30 minutes, turns to be boiled with soft fire 35-45 minutes, halogen goose is made.
2. halogen goose preparation method as described in claim 1, it is characterised in that：The step 2）In, the goose body is carried out by
Marinated specific steps of rubbing include：201）, fry with 0.5 gram salt to the neck of goose according to crumpling 5-10 minutes from top to bottom.
3. halogen goose preparation method as claimed in claim 2, it is characterised in that：The step 2）In, it further includes：202）, by goose
Wing rotate clockwise 4 circles, 4 rotation circle counterclockwise, respectively with 0.4 gram fry salt the unilateral wing of goose is carried out on to
Lower rubbing 4-7 minutes.
4. halogen goose preparation method as claimed in claim 2 or claim 3, it is characterised in that：The step 2）In, it further includes：203）, will
The leg of goose carries out 5 rotation circle counterclockwise, rotates clockwise 5 circles, and frying salt with 0.7 gram, to goose, unilateral thigh is from left to right rubbed with the hands respectively
It rubs 5-8 minutes.
5. halogen goose preparation method as claimed in claim 4, it is characterised in that：The step 2）In, it further includes：204）, use
3.6g fries salt and goose chest is crumpled from top to bottom respectively 6-12 minutes, from left to right crumples 6-12 minutes.
6. halogen goose preparation method as claimed in claim 5, it is characterised in that：The step 2）In, it further includes：205）, use
3.7g fries salt and the goose back of the body is crumpled 6-12 minutes from top to bottom respectively, from left to right crumples 6-12 minutes.
7. halogen goose preparation method as claimed in claim 6, it is characterised in that：The halogen material packet by following parts by weight raw material group
Into, 20-25 parts of edible salt, 23-33 parts of capsicum, 12-26 parts of Chinese prickly ash, 10-15 parts of rock sugar, 10-15 parts of nutmeg, 7-12 parts of fructus amomi,
14-18 parts of ginger splices, 27-34 parts of illiciumverum, 20-30 parts of fennel seeds, 8-12 parts of kaempferia galamga, 9-11 parts of tsaoko, 5-8 parts of cassia bark, spiceleaf 10-
12 parts, 8-11 parts of Siraitia grosvenorii, 9-16 grams of the root of Dahurain angelica, 10-16 grams of Radix Ophiopogonis, 7-9 grams of Radix Salviae Miltiorrhizae, 7-11 parts of Radix Glycyrrhizae and cloves 9-11
Part.
8. halogen goose preparation method as described in claim 1, it is characterised in that：The halogen material packet by following parts by weight raw material group
Into, 23 parts of edible salt, 28 parts of capsicum, 24 parts of Chinese prickly ash, 13 parts of rock sugar, 11 parts of nutmeg, 10 parts of fructus amomi, 16 parts of ginger splices, it is 31 parts octagonal,
24 parts of fennel seeds, 10 parts of kaempferia galamga, 10 parts of tsaoko, 6 parts of cassia bark, 11 parts of spiceleaf, 9 parts of Siraitia grosvenorii, 15 grams of the root of Dahurain angelica, 14 grams of Radix Ophiopogonis,
10 parts of 8 grams of Radix Salviae Miltiorrhizae, 10 parts of Radix Glycyrrhizae and cloves.
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| CN201611269306.2A CN108260770A (en) | 2016-12-31 | 2016-12-31 | A kind of halogen goose preparation method |
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| CN201611269306.2A CN108260770A (en) | 2016-12-31 | 2016-12-31 | A kind of halogen goose preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113729171A (en) * | 2021-07-26 | 2021-12-03 | 上海财治食品有限公司 | Method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose |
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| CN104323306A (en) * | 2014-09-26 | 2015-02-04 | 合肥皖高特种家禽养殖科技有限公司 | Flavor goose meat ball and manufacturing method thereof |
| CN105077323A (en) * | 2014-05-10 | 2015-11-25 | 天长市白塔湖食品有限公司 | Preparation method of tender dry-cured goose |
| CN105285749A (en) * | 2015-11-13 | 2016-02-03 | 安徽展羽生态农业开发有限公司 | Local flavor sauce-fragrant braised goose and preparation method thereof |
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| CN105077323A (en) * | 2014-05-10 | 2015-11-25 | 天长市白塔湖食品有限公司 | Preparation method of tender dry-cured goose |
| CN104187816A (en) * | 2014-09-05 | 2014-12-10 | 庄汝栋 | Liver-protecting red dates crispy goose meat and processing method thereof |
| CN104323306A (en) * | 2014-09-26 | 2015-02-04 | 合肥皖高特种家禽养殖科技有限公司 | Flavor goose meat ball and manufacturing method thereof |
| CN105285749A (en) * | 2015-11-13 | 2016-02-03 | 安徽展羽生态农业开发有限公司 | Local flavor sauce-fragrant braised goose and preparation method thereof |
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| CN113729171A (en) * | 2021-07-26 | 2021-12-03 | 上海财治食品有限公司 | Method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose |
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Application publication date: 20180710 |