CN111543597A - Whole goose marinating process and marinating equipment thereof - Google Patents

Whole goose marinating process and marinating equipment thereof Download PDF

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Publication number
CN111543597A
CN111543597A CN202010424290.8A CN202010424290A CN111543597A CN 111543597 A CN111543597 A CN 111543597A CN 202010424290 A CN202010424290 A CN 202010424290A CN 111543597 A CN111543597 A CN 111543597A
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goose
marinating
brine
lifting
whole
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CN202010424290.8A
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陈志斌
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Shantou Chaoting Food Co ltd
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Shantou Chaoting Food Co ltd
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Priority to CN202010424290.8A priority Critical patent/CN111543597A/en
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    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a whole goose marinating process and marinating equipment thereof, wherein a lifting mechanism is designed to control the lifting and immersion of goose products, and the repeated draining and marinating processes are realized. The invention can solve the problems that the existing industrial marinating process is rough, the marinating flavor only stays on the surface layer of the marinated product and is difficult to really enter the flavor, and the problems that the existing marinating equipment has single function and cannot process the complex marinating process. The method can be used for obtaining the marinated goose product with more thorough and full-bodied taste.

Description

Whole goose marinating process and marinating equipment thereof
Technical Field
The invention relates to the field of food processing, in particular to a whole goose marinating process and marinating equipment thereof.
Background
Marinating, which is a process of taking meat, viscera, wild flavor, part of aquatic products and vegetables of poultry and livestock as main raw materials, putting the main raw materials into prepared marinade, boiling the raw materials with strong fire, and stewing the main raw materials with slow fire to ensure that the taste of the marinade slowly permeates into the texture of the raw materials to prepare fragrant and delicious marinated products. One side of the traditional marinating process is made by household handwork, which has high labor intensity and lower efficiency but is more flexible and exquisite in processing. In order to meet the larger supply demand of marinated products, the marinating process is gradually moved to industrial batch production.
However, the industrial marinating process is generally rough, and the marinating equipment with single function is added, so that the marinating flavor only stays on the surface layer of the marinated product, and the real flavor can not be really absorbed.
The marinated goose is one of the most important sacrificial offerings in the traditional folk-custom activities, and is increasingly popular with eaters due to the unique taste. In the process of marinating the geese, attention is usually paid to keeping the integrity of the geese not damaged, but the problems that marinating and flavoring are difficult to achieve, marinating is difficult to achieve uniformly and the like are easily caused, so that the popularization of marinated geese is greatly limited.
Disclosure of Invention
The invention aims to solve the problems that the existing industrial whole goose marinating process is rough, and the marinating flavor only stays on the surface layer of marinated products and is difficult to really taste.
The invention also aims to solve the problem that the existing marinating equipment has single function and cannot process the complex marinating process.
In order to solve the technical problems, the invention adopts the following technical scheme:
a whole goose marinating process comprises the following steps:
A. pretreatment of the whole goose:
a1, selecting a goose with the age of 95-105 d, slaughtering the goose under the condition of keeping the goose complete, and cleaning the goose for later use;
a2, removing goose hairs of the goose by using rosin glyceride after the goose is treated by A1, and then removing fine hairs by using a pincette;
a3, after being treated by A2, rapidly putting the goose into ice water at the temperature of 0-4 ℃;
a4, opening the chest and abdominal cavities of the goose after A3 treatment, taking out internal organs, cleaning the goose, evenly smearing the goose inside and outside by using spice powder, binding and fixing the goose wings with the spice powder, and pickling for 20-30 min, wherein the spice powder comprises the following components in percentage by weight per kilogram of the whole goose: 25-30 g of star anise, 10-20 g of tsaoko amomum fruit, 15-30 g of cassia bark and 5-7 g of rosemary;
B. marinating:
b1, preparing brine according to the formula, boiling, and decocting for at least 30min, wherein the brine comprises the following components in parts by weight per kilogram of the whole goose: 5-7 g of cassia bark, 3-4 g of rosemary, 3-6 g of anise, 4-8 g of tsaoko amomum fruit, 7-8 g of south ginger, 6-7 g of pericarpium zanthoxyli, 1-3 g of clove, 10-20 g of citronella, 20-30 g of garlic, 50g of fat meat, 2-3 g of salt, 4-5 g of monosodium glutamate and 1000g of water;
b2, after the A4 treatment, hanging the goose, completely immersing the goose in the brine decocted in B1 in a closed environment, and keeping boiling for 30-40 min; then, the goose is lifted, and is drained for 15-20 min, wherein the brine keeps boiling, so that the closed environment is filled with brine steam, and high pressure is formed; completely immersing the goose into the brine boiled in B1, and circulating for 3-5 times;
b3, after the goose is processed by B2, lifting the goose, draining for 15-20 min, wherein the pressure is relieved in a closed environment, and crystal sugar is added into the brine to keep boiling; completely immersing the goose into the brine for 5-15 min, and lifting; the adding amount of the rock sugar is 2-3 g per kilogram of the whole goose;
and B4, drying in natural environment after B3 treatment, and packaging for sale or eating after complete cooling.
The general breeding period of the geese is 3 months, namely, the geese with the age of 90 days are mature and can be killed. In fact, the goose which is 95-105 days old is preferably selected for marinating, the goose meat can be fuller by 5-15 days old, and the problems of dryness, hardness and the like which are easy to occur after marinating are avoided. However, the traditional marinated goose is generally used for goose of 90d of day age, and the reason is that the goose meat is more full, which means that marinating is more difficult, so that the marinated taste of the marinated goose finished product is almost not enough, and the eating experience is very influenced. After the process is used, the goose with plump meat of 95-105 d can be completely marinated and tasty, the problems of dryness, hardness and the like after marinating are avoided, and the process is a new generation of marinated product.
Slaughtering generally adopts the method of cutting blood vessels at the neck of the goose and waiting for the goose to die by natural bleeding, so that the integrity of the goose can be maintained to the maximum extent. Then, the goose hairs are pulled out by using the rosin glyceride, so that only the outer surface of the goose is contacted with the rosin glyceride, and the subsequent cleaning is ensured.
After the dehairing treatment is finished, the geese need to be quickly placed into ice water at the temperature of 0-4 ℃, so that pores on the surface of goose skin can be effectively shrunk, the final finished product is more attractive, and appetite and desire of customers are increased.
At the thorax and abdominal cavity department opening of goose, can conveniently take out the viscera and wash on the one hand, on the other hand the opening can get into the inside passageway of goose as follow-up spices powder and brine, reinforcing stew in soy sauce effect. And then, uniformly smearing the goose inside and outside with spice powder, and pickling for 20-30 min, so that the goose can be tasty in advance, and the finished product has stronger fragrance. The loose parts such as wings of the goose are bundled and fixed by carrying the spice powder, so that the volume of the whole goose can be reduced, and the quantity of marinating in one time is increased; on the other hand, in the marinating process, the bound and carried spice powder cannot be easily washed away by the brine, and the spice powder can be used as a medium to ensure that the marinating flavor can be deeply penetrated into the small parts of the whole goose.
In the preparation of brine:
cinnamon, the bark of the cinnamon tree. The spicy beef has spicy taste, slightly sweet aftertaste, large oiliness and strong fragrance, and has the effects of removing fishy smell and greasy taste, removing mutton smell and peculiar smell, adjusting taste, increasing fragrance and promoting appetite. The traditional Chinese medicine believes that the cinnamon has the effects of tonifying fire, supporting yang, guiding fire to the origin, dispelling cold, relieving pain, activating blood, stimulating the menstrual flow and warming the spleen and stomach. The branches, leaves, fruits and flower stalks can be extracted to obtain aromatic oil or cassia oil, and the main components are cinnamaldehyde and cinnamon essential oil. Before use, the product is soaked in water at 70 deg.C for about 4 hr. In addition, it is preferable to break the cassia bark into pieces during the soaking.
Rosemary contains aromatic or olefinic compounds without nitrogen as the fragrant component, and small amount of pungent component. Rosemary has the functions of tranquilizing and restoring consciousness, and has certain curative effect on indigestion and stomachache. Has strong astringing effect, and can regulate greasy skin, promote blood circulation, and stimulate hair regeneration.
The star anise is fragrant containing clove and liquorice, the fragrance is mainly from anise oil, and the star anise can stimulate gastrointestinal nerve and blood vessels, promote secretion of digestive juice, increase gastrointestinal peristalsis, has the effects of invigorating stomach and promoting qi circulation, and is beneficial to relieving spasm and pain; the fruit contains flavonoids. The fructus Anisi Stellati has strong fragrance, and less odor and bitter taste, and has thick and solid meat, so it should be soaked in water at 50 deg.C for 3 hr.
The fructus Tsaoko component contains various chemical components such as saccharide, protein, amino acid, phenols, tannin, organic acid, saponin, flavone, anthraquinone, coumarin, lactone, cardiac glycoside, steroid, terpenoid, volatile oil, oil and anthocyanin. It has pungent taste, warm nature, and odor removing effects, and is effective for relieving alcoholism, regulating middle warmer, invigorating stomach, invigorating spleen, resolving food stagnation, and relieving fish botulism. When in treatment, the surface of the tea is rinsed with clear water to remove the smoke smell, then the tea is crushed and soaked in white spirit for 2 hours.
The south ginger is spicy in taste, can dispel cold, relieve pain, relax muscles and tendons, promote blood circulation, improve flavor and increase aroma. However, unlike ginger, ginger is extremely pungent, while south ginger is more pungent and moist, and its pungent taste has a silky sweet taste. The seasoning is applied to brine boiling, so that the greasiness can be removed, the fishy and mutton smells of meat food materials can be removed, meanwhile, the smell can not be excessively robbed, and the taste of the prepared meat food materials can be attractive.
The zanthoxylum bungeanum maxim, also called as zanthoxylum bungeanum maxim, has fragrant smell, can remove the fishy and mutton smells of various meats, promotes salivary secretion and increases the appetite.
Flos Caryophylli is fragrant, pungent and warm in nature, has effects of warming stomach, stopping hiccup, dispelling pathogenic wind, relieving pain, and flavoring.
Citronella is obtained by distilling sun-dried grass, has the taste like the combination of fruit fragrance and lavender, and has pungent and mild smell, warm and quiet herbaceous smell and smooth and salty greasy feeling.
Garlic has a strong spicy garlic taste, and is rich in proteins, oligosaccharides and polysaccharides, as well as fats, minerals, and the like.
Fat meat, i.e. fat pork. The addition of a certain amount of fat meat into the brine mainly plays two roles: on one hand, the grease in the fat meat can flow out during heating and is used as a solvent of other spices, so that the effective dissolution of the spice components of the other spices is facilitated, and the brine is stronger; on the other hand, the fat meat has the special fragrance of pork, so that the fat meat is blended with the whole goose, and the delicious taste of the whole goose can be improved.
When various spices are mixed together, aromatic flavonoid substances can be generated, and the aromatic flavonoid substances have the effects of resisting oxidation, coloring and protecting color of marinated meat products, inhibiting bacteria and preventing corrosion of marinated cooked products, and can help human digestion and promote absorption.
In order to make the marinated product tasty, the geese should be repeatedly drained and marinated again in the marinating process, so that the geese can be marinated into the tasty really. In the marinating process, the geese are hung, so that the area is reduced, and nearly ten geese can be marinated in a single time even by using a small marinating device. The traditional horizontal marinating process occupies a large space, and even a large pot, only four or five geese can be marinated each time. On the other hand, hang and to make brine pour in and gush out from the opening part of whole goose thorax and abdominal cavity, help whole goose all-round and carry out abundant contact with brine. The traditional horizontal placement also needs to continuously scoop up the brine for brine pouring, so that the brine is not fully contacted while time and labor are wasted. The closed environment can generate high pressure, which is 1.2-1.5 atmospheres generally, and brine steam is filled in the whole environment. The goose product can more fully absorb the fragrance of the brine under the action of high-pressure environment and brine steam in the draining process.
After the draining and re-marinating are completed for many times, the marinated goose is basically tasty completely and can be taken out of the pot. Before the materials are taken out of the cooker, the pressure needs to be relieved firstly, so that the environment is restored to the normal pressure level. Then adding crystal sugar into the brine, and putting the marinated goose into the pot again for one time, so that Maillard reaction can occur on the surface of the marinated goose, a good color-moistening effect is achieved, and appetite of eaters is increased. If the crystal sugar is added too early, scorched taste is easily generated in the repeated boiling process, and the smell of the marinated goose is influenced. And drying in a natural environment, and completely cooling to obtain the finished product of the marinated goose.
Preferably, the step B2 further includes circulating the brine: and continuously pumping the brine out of the bottom layer and injecting the brine into the upper layer in the continuous boiling process.
The circulation of brine is carried out in the marinating process, the rolling process of manual marinating can be simulated, and the marinated geese can be uniformly flavored in different positions. On the other hand, because the pot for stewing is usually single-sided heating, the circulating brine can also make the brine be heated uniformly, thereby avoiding the uncertainty of quality caused by different temperatures at different positions.
Preferably, the specific operation of step a2 is: after A1 treatment, cooling the goose in cold water below 10 ℃; boiling the rosin glyceride, cooling the goose, and then quickly immersing the goose into the rosin glyceride to roll for 3-5 weeks; then putting the rosin glyceride into the cold water again, cooling the rosin glyceride and peeling; then, small fine hairs are pulled out by small pliers; the rosin glyceride is edible rosin glyceride.
Through the 'cold water-rolling rosin glyceride-cold water', goose hairs are quickly wrapped by the rosin glyceride and are solidified, and then most of the goose hairs are stripped off as long as the rosin glyceride is stripped. Then the fine hairs are pulled out by a pair of small pliers to obtain the smooth whole goose.
Preferably, the goose is a lion-head goose.
The lion-head goose is the biggest goose species in poultry and is named as the lion-head goose. It features large body size, large head, green and wide eyes, tender meat and high economic value. However, due to the huge body type, the problems that the stewed lion-head goose in the traditional industrial marinating process is not tasty to marinate, is not uniform to marinate and the like are more likely to occur, and the development of the stewed lion-head goose is restricted.
The marinating equipment comprises a shell and a cover body, wherein the shell is connected with the cover body through a flange; the cover body is provided with a lifting mechanism, and the lifting mechanism is connected with a suspension lifting component; a marinating area and a heating area are arranged in the shell, and the marinating area is arranged above the heating area; the lifting mechanism controls the filter disc to ascend or descend in the marinating area.
In order to make the marinated product tasty, the meat should be repeatedly drained and marinated again in the marinating process so as to really marinate the meat. However, the conventional marinating equipment is difficult to realize the complicated draining and marinating processes, and only one large pot is usually adopted for marinating once, so that the tasty effect is poor. The invention specially designs a lifting mechanism which is connected with a suspended object lifting component. During marinating, meat is hung on the hanging object lifting part and can be fully contacted with brine in all directions. And the heating zone below the marinating zone is continuously heated, so that the optimal temperature for marinating is kept. After marinating for a period of time, the meat is lifted by the lifting mechanism and leaves brine for draining. The water on the meat is discharged in the draining process, and the marinade is fully absorbed on the meat and can be tasted better. After the draining process is finished, the meat is immersed into brine through the lifting mechanism, and repeated marinating is carried out.
Preferably, the suspension lifting member comprises a screw shaft and a lifting disc; one end of the spiral shaft is connected with the lifting mechanism, and the other end of the spiral shaft is connected with the lifting disc; the lifting mechanism controls the lifting disc to ascend or descend in the marinating area by rotating the spiral shaft; the lifting disc is provided with a hook.
Preferably, the marinating area includes a draining area and a brine area, the brine area is disposed above the heating area, and the draining area is disposed above the brine area.
Preferably, a heating furnace is arranged in the heating zone to heat the brine zone.
Preferably, the lifting disc is provided with filter holes.
Preferably, the filter holes are uniformly distributed on the surface of the lifting disc.
The filtering holes on the lifting disc can allow the marinade to pass through, so that the meat can be conveniently immersed and lifted.
Preferably, the shell is provided with a circulating hole, and the circulating hole is communicated with the marinating area; the shell is also provided with a shell door, and the marinating equipment is opened or closed through the shell door; and the cover body is provided with an air leakage hole.
The circulation hole can be externally connected with a circulation pump, brine in the brine making area is circularly heated, and uneven heating caused by the fact that the heating area is located below is avoided. Meanwhile, the flowing of the brine is promoted, the rolling in the manual marinating process is simulated, so that the marinating process is more efficient, and the flavoring effect is better.
The shell door is arranged to facilitate the placing or taking out of meat. In B3, crystal sugar is also added to brine through the shell door to complete the final marinating.
The whole marinating device is a closed space, and the air pressure in the marinating device can be adjusted through the air leakage hole. The intelligent control equipment is connected, so that the internal pressure of the marinating equipment can be kept within a set range, and the marinating quality is guaranteed.
The implementation of the invention has the following beneficial effects:
according to the invention, through adjusting the process and corresponding marinating equipment and designing the lifting mechanism, the goose lifting and dipping are controlled, and the repeated draining and marinating processes are realized. The goose product is selected, and is delicious and fleshy. The brine formula is adjusted, and the brine is mellow and rich. The heating zone continuously heats the brine to maintain the optimal brine temperature. The sealed high-pressure marinating environment improves the marinating efficiency and quality. The hooks realize the omnibearing brine contact and draining of the meat. The brine is circulated to realize the rolling of the goose products. The method can be used for obtaining the marinated goose product with more thorough and full-bodied taste.
FIG. 1 is a schematic structural view of a marinating apparatus of the present invention;
FIG. 2 is a perspective view of the marinating apparatus of the present invention;
FIG. 3 is a half-sectional view of the marinating apparatus of the present invention;
FIG. 4 is a schematic view of the entire goose binding and fixing of the present invention;
FIG. 5 is a schematic view of the complete immersion of the goose according to the present invention;
wherein, 1-shell, 101-marinating zone, 1011-draining zone, 1012-brine zone, 102-heating zone, 103-circulating hole and 104-shell door; 2-cover body, 201-lifting mechanism, 202-suspension lifting component, 2021-screw shaft, 2022-lifting disk, 2023-hook, 2024-filtering hole and 203-air-releasing hole.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings.
Example 1
As shown in fig. 1, 2 and 3, the marinating apparatus includes a housing 1 and a cover 2. Inside marinating district 101 and the heating zone 102 of setting up of casing 1, marinating district 101 includes drainage zone 1011 and brine area 1012, and brine area 1012 sets up in heating zone 102 top, and drainage zone 1011 sets up in brine area 1012 top. The shell is also provided with a circulation hole 103 and a shell door 104. The cover 2 is provided with an elevating mechanism 201, the elevating mechanism 201 is connected with a suspension elevating component 202, the suspension elevating component 202 comprises a screw shaft 2021 and an elevating disk 2022, one end of the screw shaft 2021 is connected with the elevating mechanism 201, and the other end is connected with the elevating disk 2022. The lifting disc 2022 is also provided with a hook 2023. A plurality of filter holes 2024 are uniformly distributed on the surface of the lifting disc 2022. The cover 2 is also provided with a gas release hole 203.
The device is not only suitable for marinating whole geese, but also suitable for marinating other products such as chickens, ducks, pigs, cattle and the like.
Example 2
A whole goose marinating process comprises the following steps:
a4, after being treated by A3, smearing the goose inside and outside evenly by using spice powder, binding and fixing the goose wings with the spice powder, and pickling for 20-30 min, wherein the spice powder comprises the following components in proportion per kilogram of the whole goose: 25-30 g of star anise, 10-20 g of tsaoko amomum fruit, 15-30 g of cassia bark and 5-7 g of rosemary;
A. pretreatment of the whole goose:
a1, selecting the lion head goose with the age of 95-105 d day, slaughtering the goose under the condition of keeping the goose complete, and cleaning the goose for later use.
A2, cooling the lion head goose in cold water at the temperature of below 10 ℃ after the processing of A1; boiling rosin glyceride, cooling the lion-head goose, and then rapidly immersing the lion-head goose into the rosin glyceride to roll for 3-5 weeks; then putting the rosin glyceride into cold water again, cooling the rosin glyceride and peeling the rosin glyceride; then, small fine hairs are pulled out by small pliers; the rosin glyceride is edible rosin glyceride.
A3, after being treated by A2, the lion head goose is quickly put into ice water at the temperature of 0-4 ℃.
A4, after being treated by A3, opening the chest and abdominal cavities of the goose, taking out internal organs, cleaning the goose, evenly smearing the goose inside and outside by using spice powder, and binding and fixing the goose wings with the spice powder, wherein the goose is pickled for 20-30 min as shown in figure 4, and the spice powder comprises the following components in proportion per kilogram of the whole goose: 25-30 g of star anise, 10-20 g of tsaoko amomum fruit, 15-30 g of cassia bark and 5-7 g of rosemary.
B. Marinating: the marinating was performed using the marinating apparatus shown in fig. 1, 2, and 3.
B1, the brine comprises the following components according to the specific gravity of each kilogram of the whole goose: 5-7 g of cassia bark, 3-4 g of rosemary, 3-6 g of anise, 4-8 g of tsaoko amomum fruit, 7-8 g of south ginger, 6-7 g of pericarpium zanthoxyli, 1-3 g of clove, 10-20 g of citronella, 20-30 g of garlic, 50g of fat meat, 2-3 g of salt, 4-5 g of monosodium glutamate and 1000g of water. The prepared brine is placed in the brine zone 1012, and a heating furnace (not shown) in the heating zone 102 continuously heats the brine, and after boiling, the brine is boiled for at least 30 min.
B2, after the processing of A4, hanging the lion head goose on a hook 2023 through a shell door 104, and closing the shell door 104 to seal the environment. Slowly and completely immersing the goose products into the brine decocted by B1 in the brine area 1012 through the lifting mechanism 201, and keeping boiling for 30-40 min as shown in figure 5. The goose product is hung on the hook 2023 and can fully contact with the brine in all directions. The circulation hole 103 is externally connected with a circulation pump, brine in the brine area 1012 is pumped out from the bottom layer and then injected into the upper layer, brine circulation is carried out, the rolling process of manual marinating is simulated, and the marinated geese can be uniformly flavored at different positions. And the brine is uniformly heated as a whole, so that the quality uncertainty caused by different temperatures at different positions is avoided. Afterwards, the goose products are lifted to the draining area 1011 from the brine area 1012 through the lifting mechanism 201, the goose products leave brine, the goose products are drained for 15-20 min in the draining area 1011, the brine is kept boiling in the period, the whole marinating equipment is filled with brine steam to form high pressure, and brine fragrance can be absorbed more fully under the action of a high-pressure environment and the brine steam. And then completely immersing the goose product into the brine boiled in B1 through the lifting mechanism 201, and circulating for 3-5 times.
B3, after the treatment of B2, the goose products are lifted to a draining area 1011 from a brine area 1012 through a lifting mechanism 201, the goose products leave brine, the goose products are drained for 15-20 min in the draining area 1011, and the air leakage hole 203 is opened for pressure relief. After the pressure is released, the shell door 104 is opened and crystal sugar is added to the brine in the brine zone 1012 to keep boiling. The adding amount of the rock sugar is 2-3 g per kilogram of the whole goose. And slowly and completely immersing the goose products into the brine of the brine area 1012 for 5-15 min through the lifting mechanism 201, and lifting the goose products through the lifting mechanism 201.
B4, after being treated by B3, taking the goose out through a shell door 104, hanging the goose in a natural environment for drying, and after being completely cooled, packaging the goose for sale or eating.
Example 3
A stewed goose taste sensory triangle test:
a sample of the product of the process is taken as an A sample, a sample of a commercial product is taken as a B sample, the probability of occurrence of the two samples in the sensory triangle test is equal, each possible combination is coded by looking up a random number table according to the permutation and combination (ABB, BAA, ABA, BBA, AAB and BAB) of the two samples, and 12 professional sensory testers are arranged to carry out a quality evaluation test. All samples are whole geese, the same master is cut into suitable entrance sizes under the condition that all parts of the whole geese are completely reserved, and the goose is freely eaten by sensory testing personnel. After the sensory test, the random number codes of the sensory difference samples are answered, the senses are described, and an evaluation table is filled. (sample numbers are presented as random numbers before the sensory test, and the panelists are not informed of the specific combination of A, B samples)
Sensory triangle test table for spiced goose
Figure BDA0002498089000000101
Figure BDA0002498089000000111
When the number of people participating in the sensory test is 12 and the three-point test level is α ═ 0.2, the table of the critical value of correct answer is checked to obtainX(12,0.2)6. Three-point test for correctly answering people number X is 11 > X(12,0.2)It is shown that A, B indeed have a significant difference in the sensory perception of the two samples. According to the sensory description of testers who answer the right answers, A, B both samples had a spiced goose flavor, but the bitter taste of the two samples differed significantly, the spiced taste of sample A was stronger and more uniform, and the spiced taste of sample B was slightly and less uniform.
While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not to be limited to the disclosed embodiment, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (10)

1. The whole goose marinating process is characterized by comprising the following steps:
A. pretreatment of the whole goose:
a1, selecting a goose with the age of 95-105 d, slaughtering the goose under the condition of keeping the goose complete, and cleaning the goose for later use;
a2, removing goose hairs of the goose by using rosin glyceride after the goose is treated by A1, and then removing fine hairs by using a pincette;
a3, after being treated by A2, rapidly putting the goose into ice water at the temperature of 0-4 ℃;
a4, opening the chest and abdominal cavities of the goose after A3 treatment, taking out internal organs, cleaning the goose, evenly smearing the goose inside and outside by using spice powder, binding and fixing the goose wings with the spice powder, and pickling for 20-30 min, wherein the spice powder comprises the following components in percentage by weight per kilogram of the whole goose: 25-30 g of star anise, 10-20 g of tsaoko amomum fruit, 15-30 g of cassia bark and 5-7 g of rosemary;
B. marinating:
b1, preparing brine according to the formula, boiling, and decocting for at least 30min, wherein the brine comprises the following components in parts by weight per kilogram of the whole goose: 5-7 g of cassia bark, 3-4 g of rosemary, 3-6 g of anise, 4-8 g of tsaoko amomum fruit, 7-8 g of south ginger, 6-7 g of pericarpium zanthoxyli, 1-3 g of clove, 10-20 g of citronella, 20-30 g of garlic, 50g of fat meat, 2-3 g of salt, 4-5 g of monosodium glutamate and 1000g of water;
b2, after the A4 treatment, hanging the goose, completely immersing the goose in the brine decocted in B1 in a closed environment, and keeping boiling for 30-40 min; then, the goose is lifted, and is drained for 15-20 min, wherein the brine keeps boiling, so that the closed environment is filled with brine steam, and high pressure is formed; completely immersing the goose into the brine boiled in B1, and circulating for 3-5 times;
b3, after the goose is processed by B2, lifting the goose, draining for 15-20 min, wherein the pressure is relieved in a closed environment, and crystal sugar is added into the brine to keep boiling; completely immersing the goose into the brine for 5-15 min, and lifting; the adding amount of the rock sugar is 2-3 g per kilogram of the whole goose;
and B4, drying in natural environment after B3 treatment, and packaging for sale or eating after complete cooling.
2. The whole goose marinating process of claim 1, wherein the step B2 further comprises the following steps: and continuously pumping the brine out of the bottom layer and injecting the brine into the upper layer in the continuous boiling process.
3. The whole goose marinating process according to claim 1, wherein the specific operation of the step A2 is as follows: after A1 treatment, cooling the goose in cold water below 10 ℃; boiling the rosin glyceride, cooling the goose, and then quickly immersing the goose into the rosin glyceride to roll for 3-5 weeks; then putting the rosin glyceride into the cold water again, cooling the rosin glyceride and peeling; then, small fine hairs are pulled out by small pliers; the rosin glyceride is edible rosin glyceride.
4. The whole goose marinating process of claim 1, wherein the goose is a lion-head goose.
5. The marinating equipment for the whole goose marinating process of claim 1, which comprises a shell and a cover body, wherein the shell is connected with the cover body through a flange; the cover body is provided with a lifting mechanism, and the lifting mechanism is connected with a suspension lifting component; a marinating area and a heating area are arranged in the shell, and the marinating area is arranged above the heating area; the lifting mechanism controls the filter disc to ascend or descend in the marinating area.
6. The marinating apparatus of claim 5, wherein the hanger lifting member comprises a screw shaft and a lifting plate; one end of the spiral shaft is connected with the lifting mechanism, and the other end of the spiral shaft is connected with the lifting disc; the lifting mechanism controls the lifting disc to ascend or descend in the marinating area by rotating the spiral shaft; the lifting disc is provided with a hook.
7. The marinating apparatus of claim 5, wherein the marinating zone includes a draining zone and a brine zone, the brine zone being disposed above the heating zone, the draining zone being disposed above the brine zone.
8. The marinating apparatus of claim 5, wherein a heating furnace is provided in the heating zone to heat the brine zone.
9. The marinating apparatus of claim 5, wherein the lifting plate is provided with a plurality of filter holes uniformly distributed on the surface of the lifting plate.
10. The marinating apparatus of claim 5, wherein the housing is provided with a circulation hole, the circulation hole is communicated with the marinating zone; the shell is also provided with a shell door, and the marinating equipment is opened or closed through the shell door; and the cover body is provided with an air leakage hole.
CN202010424290.8A 2020-05-19 2020-05-19 Whole goose marinating process and marinating equipment thereof Pending CN111543597A (en)

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