CN108420016A - A kind of preparation method of pre-packaged spicy dried goose - Google Patents
A kind of preparation method of pre-packaged spicy dried goose Download PDFInfo
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- CN108420016A CN108420016A CN201810268565.6A CN201810268565A CN108420016A CN 108420016 A CN108420016 A CN 108420016A CN 201810268565 A CN201810268565 A CN 201810268565A CN 108420016 A CN108420016 A CN 108420016A
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 50
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 33
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 31
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 26
- 235000008397 ginger Nutrition 0.000 claims abstract description 26
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 24
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 24
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 21
- 241000345998 Calamus manan Species 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000001291 vacuum drying Methods 0.000 claims abstract description 16
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 239000002304 perfume Substances 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 235000019198 oils Nutrition 0.000 claims description 23
- 108010011485 Aspartame Proteins 0.000 claims description 13
- 241000237502 Ostreidae Species 0.000 claims description 13
- 239000000605 aspartame Substances 0.000 claims description 13
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 13
- 229960003438 aspartame Drugs 0.000 claims description 13
- 235000010357 aspartame Nutrition 0.000 claims description 13
- 235000020636 oyster Nutrition 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 4
- 244000063464 Vitex agnus-castus Species 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 238000009360 aquaculture Methods 0.000 abstract description 4
- 244000144974 aquaculture Species 0.000 abstract description 4
- 235000021110 pickles Nutrition 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 25
- 241000234314 Zingiber Species 0.000 description 19
- 230000018109 developmental process Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 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
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
-
- 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
- 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
The invention discloses a kind of preparation methods of pre-packaged spicy dried goose, the problem of solving and goose is not made to pre-packaged instant food in the prior art, limit the development of goose aquaculture.The preparation method of the present invention is that step 1. prepares raw material；Step 2. cleans raw goose, cuts；Old ginger is sliced by step 3., and illiciumverum, tsaoko, fennel seeds are crushed；Step 4. will treated that cooking wine, lemon juice, salt, light soy sauce, star aniseed powder, tsaoko powder, fennel powder is added in raw goose pickles through step 2；Red oil capsicum is heated to 100 120 DEG C by step 5., ginger splices is added, after rattan green pepper quick-fried goes out perfume (or spice), is added through step 4 treated raw goose, stir-fry 3 5min；Step 6. will treated after goose screens out fragrance through step 5, is placed in vacuum drying chamber and heats, cures；It is vacuum-packed after step 7. natural cooling.The method of the present invention is simple, easy to operate.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a kind of preparation side of pre-packaged spicy dried goose
Method.
Background technology
Goose is full of nutrition, rich in a variety of amino acid needed by human, protein, multivitamin, niacin, sugar, micro
Element, and fat content is very low, and unsaturated fatty acid content is high, highly beneficial to health.The protein content of goose
Very high, according to measurement, content is all higher than duck, chicken, beef, pork, and lysine content is higher than Broiler chicks.Goose is made simultaneously
One of the pollution-free food that 21 century is given priority to was classified as by FAO (Food and Agriculture Organization of the United Nation) in 2002 for pollution-free food.Goose contains someone
Various amino acid necessary to body growth and development form the ratio close to amino acid needed by human body, come from biological value
It sees, goose is complete protein, good protein.Fat content in goose is relatively low, more much lower than other meat.But simultaneously
Because fat content in goose causes its mouthfeel bad, relatively rough, it is not easy to receive for people.
In the prior art, goose is made pre-packaged instant food by rarer see, and is used as leisure snacks, pole
The earth limits the development of goose aquaculture.Therefore it provides a kind of preparation method of pre-packaged dried goose, is made using this method
Dried goose tasty mouthfeel, become those skilled in the art's urgent problem to be solved.
Invention content
Present invention solves the technical problem that being：A kind of preparation method of pre-packaged spicy dried goose is provided, is solved existing
The problem of having and goose is not made to pre-packaged instant food in technology, limiting the development of goose aquaculture.
The technical solution adopted by the present invention is：
A kind of preparation method of pre-packaged spicy dried goose of the present invention, includes the following steps：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 80-120 parts of goose, cooking wine 10-15
Part, 5-10 parts of lemon juice, 5-12 parts of rattan green pepper, 10-30 parts of red oil capsicum, 1-5 parts of salt, 2-8 parts of old ginger, aspartame 0.1-1
Part, 1-8 parts octagonal, 1-5 parts of tsaoko, 0.1-1 parts of fennel seeds, 1-6 parts of light soy sauce, 1-6 parts of dark soy sauce, 1-5 parts of oyster sauce；
Step 2. cleans raw goose, cuts, spare；
Old ginger is sliced by step 3., and illiciumverum, tsaoko, fennel seeds are crushed, star aniseed powder, tsaoko powder, fennel powder are obtained, standby
With；
Step 4. will through step 2 treated raw goose is added cooking wine, lemon juice, salt, light soy sauce, star aniseed powder, tsaoko powder,
Fennel powder is marinated；
Red oil capsicum is heated to 100-120 DEG C by step 5., after addition ginger splices, rattan green pepper quick-fried go out perfume (or spice), is added through step 4 place
Life goose after reason, stir-fry 3-5min；
Step 6. will treated after goose screens out fragrance through step 5, is placed in vacuum drying chamber and heats, cures；
Step 7. natural cooling in vacuum drying chamber by goose after curing, take out, vacuum packaging to get.
Further, the raw material includes the component of following parts by weight：Raw 90-110 parts of goose, 11-14 parts of cooking wine, lemon
6-9 parts of juice, 6-10 parts of rattan green pepper, 15-25 parts of red oil capsicum, 2-4 parts of salt, 3-6 parts of old ginger, 0.2-0.8 parts of aspartame are octagonal
2-6 parts, 2-4 parts of tsaoko, 0.3-0.6 parts of fennel seeds, 2-4 parts of light soy sauce, 2-5 parts of dark soy sauce, 2-4 parts of oyster sauce.
Further, the raw material includes the component of following parts by weight：Raw 100 parts of goose, 12 parts of cooking wine, 8 parts of lemon juice,
8 parts of rattan green pepper, 20 parts of red oil capsicum, 3 parts of salt, 4 parts of old ginger, 0.6 part of aspartame is 5 parts octagonal, 3 parts of tsaoko, fennel seeds 0.5
Part, 4 parts of light soy sauce, 3 parts of dark soy sauce, 3 parts of oyster sauce.
Further, the curing condition in step 4 is 0-4 DEG C 8-24 hours marinated.
Further, condition heat aging in vacuum drying chamber in step 6 is 100-120 DEG C of heating 30-60min.
Further, the red oil capsicum is refined by the chilli powder dried through high temperature rapeseed oil.
Further, the chilli powder is the powder of two twigs of the chaste tree.
Compared with prior art, the invention has the advantages that：
The method of the present invention is simple, easy to operate, using spicy dried goose pre-packaged made from the method for the present invention, taste
It is delicious, it can effectively drive the development of goose aquaculture.
Raw goose is pickled using cooking wine, lemon juice in the dispensing of the present invention, while to goose deodorization, also can
Keep goose more delicate.Illiciumverum, tsaoko, fennel seeds in the present invention can increase the delicate flavour of goose to goose Titian, oyster sauce.
The present invention is used using sweetener aspartame instead of white sugar, can more diabetes patient is suitble to use.
The present invention uses rattan green pepper and red oil capsicum, makes the spicy fresh perfume (or spice) of goose, long times of aftertaste.
Specific implementation mode
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of preparation method of pre-packaged spicy dried goose of the present invention, includes the following steps：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 80-120 parts of goose, cooking wine 10-15
Part, 5-10 parts of lemon juice, 5-12 parts of rattan green pepper, 10-30 parts of red oil capsicum, 1-5 parts of salt, 2-8 parts of old ginger, aspartame 0.1-1
Part, 1-8 parts octagonal, 1-5 parts of tsaoko, 0.1-1 parts of fennel seeds, 1-6 parts of light soy sauce, 1-6 parts of dark soy sauce, 1-5 parts of oyster sauce；
Step 2. cleans raw goose, cuts, spare；
Old ginger is sliced by step 3., and illiciumverum, tsaoko, fennel seeds are crushed, star aniseed powder, tsaoko powder, fennel powder are obtained, standby
With；
Step 4. will through step 2 treated raw goose is added cooking wine, lemon juice, salt, light soy sauce, star aniseed powder, tsaoko powder,
Fennel powder is marinated；
Red oil capsicum is heated to 100-120 DEG C by step 5., after addition ginger splices, rattan green pepper quick-fried go out perfume (or spice), is added through step 4 place
Life goose after reason, stir-fry 3-5min；
Step 6. will treated after goose screens out fragrance through step 5, is placed in vacuum drying chamber and heats, cures；
Step 7. natural cooling in vacuum drying chamber by goose after curing, take out, vacuum packaging to get.
Further, the raw material includes the component of following parts by weight：Raw 90-110 parts of goose, 11-14 parts of cooking wine, lemon
6-9 parts of juice, 6-10 parts of rattan green pepper, 15-25 parts of red oil capsicum, 2-4 parts of salt, 3-6 parts of old ginger, 0.2-0.8 parts of aspartame are octagonal
2-6 parts, 2-4 parts of tsaoko, 0.3-0.6 parts of fennel seeds, 2-4 parts of light soy sauce, 2-5 parts of dark soy sauce, 2-4 parts of oyster sauce.
Further, the raw material includes the component of following parts by weight：Raw 100 parts of goose, 12 parts of cooking wine, 8 parts of lemon juice,
8 parts of rattan green pepper, 20 parts of red oil capsicum, 3 parts of salt, 4 parts of old ginger, 0.6 part of aspartame is 5 parts octagonal, 3 parts of tsaoko, fennel seeds 0.5
Part, 4 parts of light soy sauce, 3 parts of dark soy sauce, 3 parts of oyster sauce.
Further, the curing condition in step 4 is 0-4 DEG C 8-24 hours marinated.
Further, condition heat aging in vacuum drying chamber in step 6 is 100-120 DEG C of heating 30-60min.
Further, the red oil capsicum is refined by the chilli powder dried through high temperature rapeseed oil.
Further, the chilli powder is the powder of two twigs of the chaste tree.
Embodiment 1
The preparation of the red oil capsicum of the present invention is present embodiments provided, it is specific as follows：
The dried powder of two twigs of the chaste tree is taken, 170-190 DEG C of rapeseed oil is added, stirs evenly, natural cooling is to get capsicum
The dosage mass ratio of powder and rapeseed oil is 1：4-6.
Embodiment 2
The preparation of the pre-packaged spicy dried goose of the present invention is present embodiments provided, specially：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 80 parts of goose, 15 parts of cooking wine, lemon
10 parts of juice, 5 parts of rattan green pepper, 10 parts of red oil capsicum, 5 parts of salt, 8 parts of old ginger, 0.1 part of aspartame, 8 parts octagonal, 1 part of tsaoko is small
0.1 part of fennel, 6 parts of light soy sauce, 1 part of dark soy sauce, 1 part of oyster sauce；
Step 2. cleans raw goose, cuts, spare；
Old ginger is sliced by step 3., and illiciumverum, tsaoko, fennel seeds are crushed, star aniseed powder, tsaoko powder, fennel powder are obtained, standby
With；
Step 4. will through step 2 treated raw goose is added cooking wine, lemon juice, salt, light soy sauce, star aniseed powder, tsaoko powder,
Fennel powder is pickled 8 hours at 4 DEG C；
Red oil capsicum is heated to 100 DEG C, after addition ginger splices, rattan green pepper quick-fried go out perfume (or spice) by step 5., is added after step 4 processing
Life goose, stir-fry 5min；
Step 6. will treated after goose screens out fragrance through step 5, is placed in vacuum drying chamber and heats, cures, heating
The condition of curing is 120 DEG C of heating 300min；
Step 7. natural cooling in vacuum drying chamber by goose after curing, take out, vacuum packaging to get.
Embodiment 3
The preparation of the pre-packaged spicy dried goose of the present invention is present embodiments provided, specially：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 120 parts of goose, 10 parts of cooking wine, lemon
5 parts of juice, 12 parts of rattan green pepper, 30 parts of red oil capsicum, 1 part of salt, 2 parts of old ginger, 1 part of aspartame is 1 part octagonal, 5 parts of tsaoko, fennel fruit
It is 1 part fragrant, 6 parts of light soy sauce, 6 parts of dark soy sauce, 5 parts of oyster sauce；
Step 2. cleans raw goose, cuts, spare；
Old ginger is sliced by step 3., and illiciumverum, tsaoko, fennel seeds are crushed, star aniseed powder, tsaoko powder, fennel powder are obtained, standby
With；
Step 4. will through step 2 treated raw goose is added cooking wine, lemon juice, salt, light soy sauce, star aniseed powder, tsaoko powder,
Fennel powder is pickled 24 hours at 0 DEG C；
Red oil capsicum is heated to 120 DEG C, after addition ginger splices, rattan green pepper quick-fried go out perfume (or spice) by step 5., is added after step 4 processing
Life goose, stir-fry 3min；
Step 6. will treated after goose screens out fragrance through step 5, is placed in vacuum drying chamber and heats, cures, heating
The condition of curing is 100 DEG C of heating 60min；
Step 7. natural cooling in vacuum drying chamber by goose after curing, take out, vacuum packaging to get.
Embodiment 4
The preparation of the pre-packaged spicy dried goose of the present invention is present embodiments provided, specially：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 100 parts of goose, 12 parts of cooking wine, lemon
8 parts of juice, 8 parts of rattan green pepper, 20 parts of red oil capsicum, 3 parts of salt, 4 parts of old ginger, 0.6 part of aspartame is 5 parts octagonal, 3 parts of tsaoko, fennel fruit
It is 0.5 part fragrant, 4 parts of light soy sauce, 3 parts of dark soy sauce, 3 parts of oyster sauce.
Step 2. cleans raw goose, cuts, spare；
Old ginger is sliced by step 3., and illiciumverum, tsaoko, fennel seeds are crushed, star aniseed powder, tsaoko powder, fennel powder are obtained, standby
With；
Step 4. will through step 2 treated raw goose is added cooking wine, lemon juice, salt, light soy sauce, star aniseed powder, tsaoko powder,
Fennel powder is pickled 12 hours at 0 DEG C；
Red oil capsicum is heated to 120 DEG C, after addition ginger splices, rattan green pepper quick-fried go out perfume (or spice) by step 5., is added after step 4 processing
Life goose, stir-fry 5min；
Step 6. will treated after goose screens out fragrance through step 5, is placed in vacuum drying chamber and heats, cures, heating
The condition of curing is 120 DEG C of heating 60mi；
Step 7. natural cooling in vacuum drying chamber by goose after curing, take out, vacuum packaging to get.
Embodiment 5
The present embodiment is comparative example, and compared with Example 2, the process of heating does not vacuumize in the present embodiment, remaining
Condition is same as Example 2.
Embodiment 6
100 moral standing of spicy goose xeromenia made from embodiment 2 and embodiment 5 is tasted, 97% people thinks using implementation
The more fresh perfume (or spice) of spicy dried goose taste of example 2, meat is more fine and smooth, and mouthfeel is more preferable.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art is in the technical scope of present disclosure, the change or replacement that can be readily occurred in,
It should be covered by the protection scope of the present invention.The present invention expands to any new feature disclosed in the present specification or any
New combination, and disclose any new method or process the step of or any new combination.
Claims (7)
1. a kind of preparation method of pre-packaged spicy dried goose, which is characterized in that include the following steps：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 80-120 parts of goose, 10-15 parts of cooking wine, lemon
5-10 parts of lemon juice, 5-12 parts of rattan green pepper, 10-30 parts of red oil capsicum, 1-5 parts of salt, 2-8 parts of old ginger, 0.1-1 parts of aspartame, eight
Angle 1-8 parts, 1-5 parts of tsaoko, 0.1-1 parts of fennel seeds, 1-6 parts of light soy sauce, 1-6 parts of dark soy sauce, 1-5 parts of oyster sauce；
Step 2. cleans raw goose, cuts, spare；
Old ginger is sliced by step 3., and illiciumverum, tsaoko, fennel seeds are crushed, star aniseed powder, tsaoko powder, fennel powder are obtained, spare；
Step 4. will treated that cooking wine, lemon juice, salt, light soy sauce, star aniseed powder, tsaoko powder, fennel fruit is added in raw goose through step 2
Face powder is marinated；
Red oil capsicum is heated to 100-120 DEG C, after addition ginger splices, rattan green pepper quick-fried go out perfume (or spice) by step 5., is added after step 4 processing
Life goose, stir-fry 3-5min；
Step 6. will treated after goose screens out fragrance through step 5, is placed in vacuum drying chamber and heats, cures；
Step 7. natural cooling in vacuum drying chamber by goose after curing, take out, vacuum packaging to get.
2. a kind of preparation method of pre-packaged spicy dried goose according to claim 1, which is characterized in that the original
Material includes the component of following parts by weight：Raw 90-110 parts of goose, 11-14 parts of cooking wine, 6-9 parts of lemon juice, 6-10 parts of rattan green pepper, red oil
15-25 parts of capsicum, 2-4 parts of salt, 3-6 parts of old ginger, 0.2-0.8 parts of aspartame is 2-6 parts octagonal, 2-4 parts of tsaoko, fennel seeds
0.3-0.6 parts, 2-4 parts of light soy sauce, 2-5 parts of dark soy sauce, 2-4 parts of oyster sauce.
3. a kind of preparation method of pre-packaged spicy dried goose according to claim 2, which is characterized in that the original
Material includes the component of following parts by weight：Raw 100 parts of goose, 12 parts of cooking wine, 8 parts of lemon juice, 8 parts of rattan green pepper, 20 parts of red oil capsicum, food
3 parts of salt, 4 parts of old ginger, 0.6 part of aspartame is 5 parts octagonal, 3 parts of tsaoko, 0.5 part of fennel seeds, 4 parts of light soy sauce, 3 parts of dark soy sauce, oyster sauce 3
Part.
4. a kind of preparation method of pre-packaged spicy dried goose according to claim 3, which is characterized in that step 4
In curing condition be 0-4 DEG C it is 8-24 hours marinated.
5. a kind of preparation method of pre-packaged spicy dried goose according to claim 4, which is characterized in that step 6
Heat aging condition is 100-120 DEG C of heating 30-60min in middle vacuum drying chamber.
6. a kind of preparation method of pre-packaged spicy dried goose according to claim 5, which is characterized in that described red
Chili oil is refined by the chilli powder dried through high temperature rapeseed oil.
7. a kind of preparation method of pre-packaged spicy dried goose according to claim 6, which is characterized in that described peppery
Green pepper powder is the powder of two twigs of the chaste tree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268565.6A CN108420016A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of pre-packaged spicy dried goose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268565.6A CN108420016A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of pre-packaged spicy dried goose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108420016A true CN108420016A (en) | 2018-08-21 |
Family
ID=63159954
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810268565.6A Pending CN108420016A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of pre-packaged spicy dried goose |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707576A (en) * | 2014-12-05 | 2016-06-29 | 重庆市富友畜禽养殖有限公司 | Spicy goose jerky |
| CN107095186A (en) * | 2017-05-19 | 2017-08-29 | 金寨县创富农业科技开发有限公司 | A kind of preparation method of white goose jerky |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707576A (en) * | 2014-12-05 | 2016-06-29 | 重庆市富友畜禽养殖有限公司 | Spicy goose jerky |
| CN107095186A (en) * | 2017-05-19 | 2017-08-29 | 金寨县创富农业科技开发有限公司 | A kind of preparation method of white goose jerky |
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Application publication date: 20180821 |