CN112075590A - Preparation method of boiled goose food in clear soup - Google Patents
Preparation method of boiled goose food in clear soup Download PDFInfo
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- CN112075590A CN112075590A CN202010798404.5A CN202010798404A CN112075590A CN 112075590 A CN112075590 A CN 112075590A CN 202010798404 A CN202010798404 A CN 202010798404A CN 112075590 A CN112075590 A CN 112075590A
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- goose body
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 106
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000014347 soups Nutrition 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000015275 goose meat Nutrition 0.000 claims abstract description 22
- 235000015090 marinades Nutrition 0.000 claims abstract description 22
- 238000005554 pickling Methods 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 14
- 244000291564 Allium cepa Species 0.000 claims abstract description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 241000272808 Anser Species 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- 239000011248 coating agent Substances 0.000 claims abstract description 5
- 238000000576 coating method Methods 0.000 claims abstract description 5
- 210000003746 feather Anatomy 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 229910052742 iron Inorganic materials 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 241000892681 Erigenia bulbosa Species 0.000 claims description 4
- 244000261422 Lysimachia clethroides Species 0.000 claims description 4
- 208000007536 Thrombosis Diseases 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 210000004209 hair Anatomy 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000013330 chicken meat Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 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
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 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
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 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
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a boiled food of a boiled goose in clear soup, which relates to the technical field of processing of the boiled food, and comprises the steps of killing live geese, removing goose feathers and obtaining goose bodies; placing the goose body in clear water for washing; putting the marinade into a frying pan, then stir-frying for 20-30 minutes with small fire, and then putting the marinade into an anhydrous iron pan for cooling; putting the drained goose body into a pickling material, and uniformly mixing and coating the pickling material with the goose body; boiling water in the pot, adding scallion, ginger and yellow wine into the boiling water in the pot, and then placing the pickled goose body in the pot; boiling water again, adding shallot, ginger, garlic, salt, yellow wine, chicken essence and natural spice into the pot, putting the goose body into the pot, and stewing with slow fire; cutting the fished goose body into goose blocks, and naturally cooling; placing the cooled goose blocks in a packaging bag and sealing; the method has the advantages of convenient use, light taste of the prepared goose meat, little fishy smell and the like.
Description
Technical Field
The invention relates to the technical field of cooked food processing, in particular to a preparation method of a cooked food of a goose block with clear soup.
Background
The goose meat contains various amino acids necessary for human body growth and development, its composition is close to the proportion of amino acids necessary for human body, and from the biological value perspective, the goose meat is complete protein, high-quality protein. The goose meat has lower fat content, is higher than chicken meat only and is much lower than other meat; the goose meat has low fat content, good quality, high content of unsaturated fatty acid, especially linolenic acid content higher than that of other meat, and is beneficial to human health. The goose fat has low melting point and soft texture, and is easily digested and absorbed by human body.
With the development of society and the advancement of science and technology, eating and storage modes of meat are gradually diversified, and the trend of making goose meat into cooked food for direct use by people is also included, but the existing cooked goose meat mainly takes pot-stewed meat as main material, has heavier taste, is not suitable for some people to eat, and has low nutritional value, so the method for preparing the cooked food of the clear soup goose pot is provided.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of a cooked food of goose in clear soup, which is used for solving the problems of heavier taste and low nutritional value of the cooked food of goose meat in the prior art described in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: a preparation method of a boiled goose food in clear soup comprises the following steps:
(1) obtaining goose meat: killing live geese, removing goose feathers, removing viscera of the geese, and removing goose heads, goose necks and goose feet to obtain goose bodies;
(2) cleaning: placing the goose body in clear water for washing, removing blood clots and blood stains on the goose body, manually removing residual fine hairs on the surface of the goose body, then placing the goose body in clear water for washing, and then placing the goose body in a net basket for draining for 10-20 minutes to obtain a clean goose body;
(3) preparation of marinade: mixing pepper and salt according to a mass ratio of 1: 4 to obtain a mixed marinade, then putting the marinade in a frying pan, stir-frying for 20-30 minutes with a small fire, then putting the marinade in an anhydrous iron pan, and cooling to obtain a fried marinade for later use;
(4) pickling: putting the drained goose body into a pickling material, uniformly mixing and coating the pickling material with the goose body, and then putting the goose body into a waterless pot for pickling for 2-2.5 hours for later use;
(5) removing odor: boiling water, adding shallot, ginger and yellow wine into boiling water in the pot, placing the pickled goose body in the pot, stirring for 5-6 minutes, taking out the goose body, and draining off water for later use;
(6) stewing: boiling water again, adding scallion, ginger, garlic, salt, yellow wine, chicken essence and natural spices into the pot, then placing the goose body into the pot, boiling the goose body for 5-10 minutes with strong fire, stewing the goose body for 90-100 minutes with slow fire, and then fishing out and draining the water for later use;
(7) cutting into blocks: cutting the fished goose body into goose blocks with the length of 3-4cm and the width of 3-4cm, and naturally cooling to make the goose meat turn to the room temperature for later use;
(8) packaging: and placing the cooled goose blocks in a packaging bag for sealing.
Preferably: the spice comprises one or more of folium Cinnamomi, pericarpium Citri Tangerinae, fructus Zanthoxyli, fructus Anisi Stellati, and fructus Piperis powder.
The beneficial effect of adopting above technical scheme is:
according to the goose meat pickling method, the pickling materials prepared by frying salt and pepper can effectively separate out bloodstain and water in the goose meat through the arranged pickling materials, so that the fishy smell of the goose meat can be removed, and the fishy smell of the goose meat can be removed through flushing the pickling materials, so that the taste of the goose meat is improved;
less seasonings are added in the stewing process, and heavy-taste seasonings such as soy sauce and the like are not added, so that the goose keeps more flavors, and the prepared goose has a better taste list and is suitable for people with light taste.
Detailed Description
Preferred embodiments of the present invention are described in detail below.
Example one
In this embodiment, a method for preparing a cooked food of a boiled goose in clear soup comprises the following steps:
(1) obtaining goose meat: killing live geese, removing goose feathers, removing viscera of the geese, and removing goose heads, goose necks and goose feet to obtain goose bodies;
(2) cleaning: placing the goose body in clear water for washing, removing blood clots and blood stains on the goose body, manually removing residual fine hairs on the surface of the goose body, then placing the goose body in clear water for washing, and then placing the goose body in a net basket for draining for 15 minutes to obtain a clean goose body;
(3) preparation of marinade: mixing pepper and salt according to a mass ratio of 1: 4 to obtain a mixed marinade, then putting the marinade in a frying pan, stir-frying for 25 minutes with slow fire, then putting the marinade in an anhydrous iron pan, and cooling to obtain a fried marinade for later use;
(4) pickling: putting the drained goose body into a pickling material, uniformly mixing and coating the pickling material with the goose body, and then putting the goose body into a waterless pot for pickling for 2 hours for later use;
(5) removing odor: boiling water, adding scallion, ginger and yellow wine into boiling water in a pot, placing the pickled goose body in the pot, stirring for 5 minutes, taking out the goose body, and draining off water for later use;
(6) stewing: boiling water again, adding scallion, ginger, garlic, salt, yellow wine, chicken essence, bay leaves and anise into the pot, then placing the goose body into the pot, boiling the goose body for 7 minutes with strong fire, stewing the goose body for 90 minutes with slow fire, taking out the goose body, and draining the water for later use;
(7) cutting into blocks: cutting the fished goose body into goose blocks with the length of 3cm and the width of 3cm, and naturally cooling to make the goose meat turn to the room temperature for later use;
(8) packaging: and placing the cooled goose blocks in a packaging bag for sealing.
Example two
In this embodiment, a method for preparing a cooked food of a boiled goose in clear soup comprises the following steps:
(1) obtaining goose meat: killing live geese, removing goose feathers, removing viscera of the geese, and removing goose heads, goose necks and goose feet to obtain goose bodies;
(2) cleaning: placing the goose body in clear water for washing, removing blood clots and blood stains on the goose body, manually removing residual fine hairs on the surface of the goose body, then placing the goose body in clear water for washing, and then placing the goose body in a net basket for draining for 18 minutes to obtain a clean goose body;
(3) preparation of marinade: mixing pepper and salt according to a mass ratio of 1: 4 to obtain a mixed marinade, then putting the marinade in a frying pan, stir-frying for 30 minutes with small fire, then putting the marinade in an anhydrous iron pan, and cooling to obtain a fried marinade for later use;
(4) pickling: putting the drained goose body into a pickling material, uniformly mixing and coating the pickling material with the goose body, and then putting the goose body into a waterless pot for pickling for 2.5 hours for later use;
(5) removing odor: boiling water, adding scallion, ginger and yellow wine into boiling water in a pot, placing the pickled goose body in the pot, stirring for 6 minutes, taking out the goose body, and draining off water for later use;
(6) stewing: boiling water again, adding scallion, ginger, garlic, salt, yellow wine, chicken essence, cassia leaf, dried orange peel, pepper, star anise and pepper powder into the pot, then placing the goose body into the pot, boiling for 8 minutes with strong fire, stewing for 95 minutes with slow fire, taking out and draining for later use;
(7) cutting into blocks: cutting the fished goose body into goose blocks with the length of 4cm and the width of 3cm, and naturally cooling to make the goose meat turn to the room temperature for later use;
(8) packaging: and placing the cooled goose blocks in a packaging bag for sealing.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (2)
1. A preparation method of a boiled goose food in clear soup comprises the following steps: the method is characterized in that:
(1) obtaining goose meat: killing live geese, removing goose feathers, removing viscera of the geese, and removing goose heads, goose necks and goose feet to obtain goose bodies;
(2) cleaning: placing the goose body in clear water for washing, removing blood clots and blood stains on the goose body, manually removing residual fine hairs on the surface of the goose body, then placing the goose body in clear water for washing, and then placing the goose body in a net basket for draining for 10-20 minutes to obtain a clean goose body;
(3) preparation of marinade: mixing pepper and salt according to a mass ratio of 1: 4 to obtain a mixed marinade, then putting the marinade in a frying pan, stir-frying for 20-30 minutes with a small fire, then putting the marinade in an anhydrous iron pan, and cooling to obtain a fried marinade for later use;
(4) pickling: putting the drained goose body into a pickling material, uniformly mixing and coating the pickling material with the goose body, and then putting the goose body into a waterless pot for pickling for 2-2.5 hours for later use;
(5) removing odor: boiling water, adding shallot, ginger and yellow wine into boiling water in the pot, placing the pickled goose body in the pot, stirring for 5-6 minutes, taking out the goose body, and draining off water for later use;
(6) stewing: boiling water again, adding scallion, ginger, garlic, salt, yellow wine, chicken essence and natural spices into the pot, then placing the goose body into the pot, boiling the goose body for 5-10 minutes with strong fire, stewing the goose body for 90-100 minutes with slow fire, and then fishing out and draining the water for later use;
(7) cutting into blocks: cutting the fished goose body into goose blocks with the length of 3-4cm and the width of 3-4cm, and naturally cooling to make the goose meat turn to the room temperature for later use;
(8) packaging: and placing the cooled goose blocks in a packaging bag for sealing.
2. The method for preparing the boiled food of the boiled goose meat in clear soup according to claim 1, wherein the spice comprises one or more of cassia leaves, dried orange peel, pepper, aniseed and pepper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010798404.5A CN112075590A (en) | 2020-08-11 | 2020-08-11 | Preparation method of boiled goose food in clear soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010798404.5A CN112075590A (en) | 2020-08-11 | 2020-08-11 | Preparation method of boiled goose food in clear soup |
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| Publication Number | Publication Date |
|---|---|
| CN112075590A true CN112075590A (en) | 2020-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010798404.5A Pending CN112075590A (en) | 2020-08-11 | 2020-08-11 | Preparation method of boiled goose food in clear soup |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919870A (en) * | 2012-11-19 | 2013-02-13 | 江苏馋神集团有限公司 | Production and processing method for saline geese |
| CN104757574A (en) * | 2015-03-27 | 2015-07-08 | 安徽先知缘食品有限公司 | Health goose meat |
| 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 |
| CN106173616A (en) * | 2015-04-30 | 2016-12-07 | 张伟 | A kind of method for salting of wind goose |
| CN106235049A (en) * | 2016-08-05 | 2016-12-21 | 六安市胜缘食品有限公司 | A kind of marinating method of green Southern Anhui |
| CN107950910A (en) * | 2017-10-31 | 2018-04-24 | 安徽鸿泰食品有限公司 | A kind of production method of salted water goose |
-
2020
- 2020-08-11 CN CN202010798404.5A patent/CN112075590A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919870A (en) * | 2012-11-19 | 2013-02-13 | 江苏馋神集团有限公司 | Production and processing method for saline geese |
| CN104757574A (en) * | 2015-03-27 | 2015-07-08 | 安徽先知缘食品有限公司 | Health goose meat |
| CN106173616A (en) * | 2015-04-30 | 2016-12-07 | 张伟 | A kind of method for salting of wind 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 |
| CN106235049A (en) * | 2016-08-05 | 2016-12-21 | 六安市胜缘食品有限公司 | A kind of marinating method of green Southern Anhui |
| CN107950910A (en) * | 2017-10-31 | 2018-04-24 | 安徽鸿泰食品有限公司 | A kind of production method of salted water goose |
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Application publication date: 20201215 |