CN108925865A - A kind of production method of the sauce goose palm - Google Patents
A kind of production method of the sauce goose palm Download PDFInfo
- Publication number
- CN108925865A CN108925865A CN201710371026.0A CN201710371026A CN108925865A CN 108925865 A CN108925865 A CN 108925865A CN 201710371026 A CN201710371026 A CN 201710371026A CN 108925865 A CN108925865 A CN 108925865A
- Authority
- CN
- China
- Prior art keywords
- grams
- goose
- goose palm
- sauce
- palm
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to the production methods that food-processing method more particularly to sauce goose are slapped.The invention discloses a kind of production methods of sauce goose palm, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, the condiment such as monosodium glutamate, salt, soy sauce and the goose palm, peanut oil are made according to certain proportion by the processes such as pickling, frying, boil, production method is simply easily mastered, and is particularly suitable for selecting when founding chain fast food restaurant.
Description
Technical field
The present invention relates to the production methods that a kind of food-processing method more particularly to sauce goose are slapped.
Background technique
Sauce goose currently on the market slaps various types, and in order to suit public tastesplay to the gallery, spy invents this kind of sauce goose palm.
Summary of the invention
It is simple and easy the purpose of the present invention is to provide a kind of production method of fast food, can promote on a large scale and
Guarantee that flavouring quality is unified.
The invention discloses a kind of production methods of sauce goose palm, it is characterised in that goose is slapped 10 jin, 20 grams of cassia bark, pepper 20
Gram, 35 grams of Chinese prickly ash, sugared 10 grams, 50 grams of green onion, 10 grams of ginger, the condiment such as 10 grams of monosodium glutamate, 20 grams of salt, 60 grams of soy sauce and 500 grams of peanut oil,
Process production：
(1) first the goose palm is rinsed well for use, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) it is put into basin in the goose palm, is put into cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are mixed thoroughly marinated 60 minutes；
(3) the goose palm pickled is put into boiling hot oil cauldron and is heated 15 minutes, oily filter is gone；
(4) the goose palm fried is put into pot, while cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger is added, monosodium glutamate, salt, soy sauce boiling
8-10 minutes.
A kind of production method of the sauce goose palm disclosed by the invention is simply easily mastered, if according to above-mentioned condiment proportion and
Production process just can produce the metastable sauce goose palm of taste, be particularly suitable for selecting when founding chain fast food restaurant, with this side
Reason of the sauce goose palm that method is produced since brown sugar water is added, sweet middle band is peppery, is a Chinese style full of nutrition, mouthfeel is excellent
Fast food.
Specific implementation method
Goose is slapped 10 jin, 20 grams of cassia bark, 20 grams of pepper, 35 grams of Chinese prickly ash, sugared 10 grams, 50 grams of green onion, 10 grams of ginger, monosodium glutamate 10 by embodiment
Gram, the condiment such as 20 grams of salt, 60 grams of soy sauce and 500 grams of peanut oil, process production：
Production process is as follows：
(1) first the goose palm is rinsed well for use, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) it is put into basin in the goose palm, is put into cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are mixed thoroughly marinated 60 minutes；
(3) the goose palm pickled is put into boiling hot oil cauldron and is heated 15 minutes, oily filter is gone；
(4) the goose palm fried is put into pot, while cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger is added, monosodium glutamate, salt, soy sauce boiling
20 minutes.
Claims (3)
1. a kind of production method of the sauce goose palm, it is characterised in that weight part ratio goose is slapped 5 jin, 40 grams of cassia bark, 40 grams of pepper, Chinese prickly ash
54 grams, sugared 10 grams, 50 grams of green onion, 10 grams of ginger, 500 grams of the condiment such as 30 grams of monosodium glutamate, 20 grams of salt, 10 grams of soy sauce and peanut oil, under
The production of column process：
(1) first the goose palm is rinsed well for use, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) it is put into basin in the goose palm, is put into cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are mixed thoroughly marinated 60 minutes；
(3) the goose palm pickled is put into boiling hot oil cauldron and is heated 15 minutes, oily filter is gone；
(4) the goose palm fried is put into pot, while cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger is added, monosodium glutamate, salt, soy sauce boiling
8-10 minutes.
2. the production method of the goose palm as described in claim 1, it is characterised in that the goose palm used.
3. the production method of the sauce goose palm as described in claim 1, it is characterised in that the syrup used is brown sugar water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710371026.0A CN108925865A (en) | 2017-05-24 | 2017-05-24 | A kind of production method of the sauce goose palm |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710371026.0A CN108925865A (en) | 2017-05-24 | 2017-05-24 | A kind of production method of the sauce goose palm |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925865A true CN108925865A (en) | 2018-12-04 |
Family
ID=64450469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710371026.0A Pending CN108925865A (en) | 2017-05-24 | 2017-05-24 | A kind of production method of the sauce goose palm |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108925865A (en) |
-
2017
- 2017-05-24 CN CN201710371026.0A patent/CN108925865A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181204 |