CN112890116A - Smoked goose and preparation method thereof - Google Patents

Smoked goose and preparation method thereof Download PDF

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Publication number
CN112890116A
CN112890116A CN202110164309.4A CN202110164309A CN112890116A CN 112890116 A CN112890116 A CN 112890116A CN 202110164309 A CN202110164309 A CN 202110164309A CN 112890116 A CN112890116 A CN 112890116A
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goose
parts
water
smoked
smoking
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Inventor
韩金莲
宋启荣
孙东亮
李爽
王立巍
曲兆峰
黄静文
邹存丹
石东亮
李伶伶
宋春玲
李莹
刘平平
陈星宇
宋奇峰
宋俊辰
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Panjin Songdafang Food Co ltd
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Panjin Songdafang Food Co ltd
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to a smoked goose and a preparation method thereof. The invention adopts the method of smoking first and then boiling, so that the finished product has natural incense and is not stimulated; the product prepared by the invention has simple materials, does not contain excessive additives, takes the spice as the main material, and realizes balanced taste and natural release of meat flavor by the process. The product prepared by the method is reddish brown, fresh and tender in meat quality, strong in fragrance, free of fishy smell and greasy smell, and natural in incense.

Description

Smoked goose and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a smoked goose and a preparation method thereof.
Background
The goose meat has high nutritive value, high protein, low fat, low cholesterol, and rich unsaturated fatty acid, especially linolenic acid. The smoked goose is reddish brown, has delicious meat quality and has the fragrance of all around, and is eaten as a delicacy on a dining table. Then, smoked geese on the market have the defects of thick skin smoke smell, poor internal taste and fishy smell, or more additives are used, so that the fragrance of the additives covers the fresh fragrance of the products.
Disclosure of Invention
In order to solve the problems, the invention provides a smoked goose and a preparation method thereof. The smoked goose prepared by the preparation method disclosed by the invention is reddish brown, fresh and tender in meat quality, strong in fragrance, free of fishy smell and greasy, and natural in incense.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of smoked goose, which comprises the following steps:
(1) mixing the spice with water, decocting, and filtering to obtain a spice liquid; the spice comprises the following raw materials in parts by weight: 50 parts of star anise, 30 parts of cassia bark, 15 parts of round cardamom, 10 parts of clove, 10 parts of pepper, 10 parts of tsaoko amomum fruit, 10 parts of dried hot pepper, 5 parts of myrcia, 20 parts of angelica dahurica, 10 parts of fennel, 8 parts of galangal, 10 parts of round cardamom and 10 parts of nutmeg;
(2) mixing the spicy liquid, salt and water to obtain a pickling liquid;
(3) mixing the pickling liquid with the goose, and pickling to obtain a pickled goose;
(4) scalding the pickled goose in boiled water for 1-2 min, and smoking with smoking materials to obtain a primary smoked goose;
(5) and cooking the primary smoked goose to obtain the smoked goose.
Preferably, the decocting method in step (1) comprises the following steps: and heating the mixed spice and water to boil, and then turning to slow fire for decocting for 2 hours.
Preferably, the weight ratio of the perfume to the water in step (1) is 19.8: 1000;
in the step (2), the weight ratio of the spicy liquid to the salt to the water is (4-6) to 1: 5.
Preferably, the curing time in the step (3) is 8 hours.
Preferably, the geese in the step (3) comprise geese fed for 120 d.
Preferably, before the pickling in the step (3), the goose is pretreated; the pretreatment comprises the steps of performing eye pricking treatment on the goose, and soaking the goose in cold water for 2 hours; the temperature of the cold water is preferably 25-30 ℃.
Preferably, the smoking method in step (4) comprises the following steps: when the furnace temperature is 74 ℃, putting the blanched pickled food materials into the furnace, adding smoking materials when the temperature of an iron plate in the furnace reaches 200 ℃, smoking for 8min by intense fire, and stewing for 5 min; the temperature in the furnace is 70-74 ℃ during the strong fire; the temperature in the furnace during braising is 70-74 ℃;
the smoking material comprises sugar and fruit tree sawdust; the weight ratio of the sugar to the fruit wood chips is 9:1
Preferably, the boiled soup in the step (5) comprises salt, sugar, monosodium glutamate, shallots, ginger and water; the weight ratio of the salt, the sugar, the monosodium glutamate, the green onion, the ginger and the water is 1:5:5 (4-10) to 1000.
Preferably, the cooking mode in the step (5) comprises cooking for 3-6 min with strong fire, cooking for 24-30 min with slow fire, and then stewing for 100-120 min with closed fire.
The invention also provides the smoked goose prepared by the method in the scheme.
Has the advantages that:
the invention provides a preparation method of smoked goose, which comprises the following steps: (1) mixing the spice with water, decocting, and filtering to obtain a spice liquid; the spice comprises the following raw materials in parts by weight: 50 parts of star anise, 30 parts of cassia bark, 15 parts of round cardamom, 10 parts of clove, 10 parts of pepper, 10 parts of tsaoko amomum fruit, 10 parts of dried hot pepper, 5 parts of myrcia, 20 parts of angelica dahurica, 10 parts of fennel, 8 parts of galangal, 10 parts of round cardamom and 10 parts of nutmeg; (2) mixing the spicy liquid, salt and water to obtain a pickling liquid; (3) mixing the pickling liquid with the goose, and pickling to obtain a pickled goose; (4) scalding the pickled goose in boiled water for 1-2 min, and smoking with smoking materials to obtain a primary smoked goose; (5) and cooking the primary smoked goose to obtain the smoked goose. According to the invention, the specific spices are selected for compounding use, and the effective components in the spices are blended into the goose meat through the pickling treatment, so that the fishy smell of the goose meat can be removed, and the smoked goose has special fragrance; in addition, the invention adopts the method of smoking first and then boiling, so that the finished product has natural incense and is not stimulated; the product prepared by the invention has simple materials, does not contain excessive additives, takes the spice as the main material, and realizes balanced taste and natural release of meat flavor by the process. The product prepared by the method is reddish brown, fresh and tender in meat quality, strong in fragrance, free of fishy smell and greasy smell, and natural in incense.
Drawings
FIG. 1 is a diagram of a smoked goose after smoking in example 1;
FIG. 2 is a diagram of a smoked goose prepared by cooking after smoking in example 1.
Detailed Description
The invention provides a preparation method of smoked goose, which comprises the following steps:
(1) mixing the spice with water, decocting, and filtering to obtain a spice liquid; the spice comprises the following raw materials in parts by weight: 50 parts of star anise, 30 parts of cassia bark, 15 parts of round cardamom, 10 parts of clove, 10 parts of pepper, 10 parts of tsaoko amomum fruit, 10 parts of dried hot pepper, 5 parts of myrcia, 20 parts of angelica dahurica, 10 parts of fennel, 8 parts of galangal, 10 parts of round cardamom and 10 parts of nutmeg;
(2) mixing the spicy liquid, salt and water to obtain a pickling liquid;
(3) mixing the pickling liquid with the goose, and pickling to obtain a pickled goose;
(4) scalding the pickled goose in boiled water for 1-2 min, and smoking with smoking materials to obtain a primary smoked goose;
(5) and cooking the primary smoked goose to obtain the smoked goose.
The invention mixes the spice with water, boils, filters to obtain the spicy liquid; the spice comprises the following raw materials in parts by weight: 50 parts of star anise, 30 parts of cassia bark, 15 parts of round cardamom, 10 parts of clove, 10 parts of pepper, 10 parts of tsaoko amomum fruit, 10 parts of dried hot pepper, 5 parts of myrcia, 20 parts of angelica dahurica, 10 parts of fennel, 8 parts of galangal, 10 parts of round cardamom and 10 parts of nutmeg. The source of each component in the perfume of the present invention is not limited, unless otherwise specified, and commercially available products known to those skilled in the art may be used.
The spice comprises 50 parts by weight of anise.
The spice of the invention comprises 30 parts by weight of cassia bark.
The star anise and the cassia bark have the characteristics of warm nature, pungent taste and slight sweet, and the combination of the star anise and the cassia bark can enable smoked geese to have strong and special fragrance.
The spice comprises 15 parts by weight of cardamom. The cardamom can make the smoked goose have strong faint scent.
The spice of the invention comprises 10 parts by weight of clove. The clove disclosed by the invention has the effects of enhancing the fragrance, penetrating the bone and increasing the permeability of brine.
The spice provided by the invention comprises 10 parts by weight of pepper. The pepper disclosed by the invention has the functions of increasing aroma and preventing corrosion.
The spice of the invention comprises 10 parts by weight of tsaoko amomum fruits. The tsaoko amomum fruit has the functions of improving taste, removing fishy smell, removing abnormal flavor and enhancing flavor, and can make meat fragrant and delicious and improve appetite. The tsaoko amomum fruits of the invention preferably comprise crushed tsaoko amomum fruits.
The spice of the present invention comprises 10 parts by weight of dried pepper. The dried chili has the functions of removing fishy smell and improving fragrance.
The spice of the invention comprises 5 parts by weight of bay leaves. The bay leaves have the effects of improving the taste and enhancing the aroma.
The perfume of the invention comprises 20 parts by weight of radix angelicae. The radix angelicae has the effects of removing foreign bodies and enhancing flavor, can remove the fishy smell of the smoked goose, and increases the fragrant and sweet taste of the smoked goose.
The perfume of the present invention comprises 10 parts by weight of fennel. The fennel has specific aromatic smell and has the effects of removing fishy smell, increasing fragrance and removing greasy taste.
The spice of the invention comprises 8 parts by weight of galangal. The galangal disclosed by the invention can enable the smoked goose to have special faint scent.
The spice comprises 10 parts by weight of amomum tsao-ko.
The spice comprises 10 parts by weight of nutmeg.
The cardamom and the nutmeg are compounded, so that the fishy smell and strange smell of the goose meat can be removed, and the goose meat has special fragrance.
The spice provided by the invention is prepared by selecting the specific spices, so that the smoked goose has unique fragrance and the fishy smell of the smoked goose can be removed.
In the present invention, the mass ratio of the perfume to water is preferably 19.8: 1000. During the decoction, the decoction is preferably carried out for three times, the decocted mixture is filtered each time, and filter residues are continuously mixed and decocted with equal amount of water; mixing the decoctions for three times to obtain spicy liquid. In the invention, the raw materials are preferably heated to boiling and decocted for 2 hours by soft fire for each time of decoction.
After the spicy liquid is obtained, the spicy liquid, salt and water are mixed to obtain the pickling liquid. In the invention, the mass ratio of the spicy liquid, the salt and the water in the pickling liquid is preferably (4-6) to 1:5, and more preferably 5:1: 5; the water is preferably purified water.
After the pickling liquid is obtained, the pickling liquid and the goose are mixed and pickled to obtain the pickled goose. In the present invention, the geese preferably include geese fed 120 d. According to the invention, by selecting the specific smoked goose raw materials, the fishy smell of goose meat can be reduced, and the prepared smoked goose is fresh and tender; in addition, the raw materials of the smoked goose are limited, so that the quality and the flavor of the smoked goose are more stable.
In the invention, before the pickling, the method preferably further comprises the steps of pretreating the goose; the pretreatment comprises the steps of performing eye pricking treatment on the goose, and soaking the goose in cold water for 2 hours; the temperature of the cold water is preferably 25-30 ℃, and more preferably 27 ℃. The present invention is not limited to the operation method of the perforation treatment, and the operation method known to those skilled in the art may be adopted. The perforation treatment according to the present invention preferably comprises: the thin drill rods are respectively used for 3 bundles below the left and the right of the chest, and 3 bundles below the thighs, and the holes are required to be drilled uniformly and completely in place. According to the invention, through the hole pricking treatment and the cold water soaking, the blood water in the livestock and poultry food material can be fully dissolved out, so that the fishy smell of the livestock and poultry smoking product is reduced.
In the present invention, the curing time is preferably 8 hours. According to the invention, the goose is pickled by the spicy liquid, so that the fishy smell of the goose can be further removed, and the spicy liquid and the salt are infiltrated into the goose meat by controlling the pickling time, so that the goose meat is more uniform in taste.
After the pickled goose is obtained, scalding the pickled goose in boiled water for 1-2 min, and then smoking to obtain a primary smoked goose.
In the present invention, the smoking method preferably comprises: when the furnace temperature is 74 ℃, putting the blanched pickled food materials into the furnace, adding smoking materials when the temperature of an iron plate in the furnace reaches 200 ℃, smoking for 8min by intense fire, and stewing for 5 min; the temperature in the furnace during the strong fire is 70-74 ℃, and more preferably 72-73 ℃; the temperature in the furnace during braising is 70-74 ℃, and the preferable temperature is 71-72 ℃; the smoking material preferably comprises sugar and fruit tree sawdust; the mass ratio of the sugar to the fruit tree wood chips is preferably 9: 1; the fruit wood chips preferably comprise cherry wood chips; the sugar preferably comprises white granulated sugar.
In the present invention, before blanching in boiling water, the method preferably includes swinging a goose curtain, where the swinging curtain includes: the pickled goose is placed on the curtain, the belly of the goose faces upwards, the neck of the goose defends one side of the goose body, the pickled goose is placed uniformly, and the pickled goose is not overlapped. According to the invention, the goose is placed in the curtain, so that the smoked goose has better sensory properties, and the subsequent smoking is facilitated, and the smoking is more uniform.
After the primary smoked goose is obtained, the primary smoked goose is boiled to obtain the smoked goose. In the present invention, the boiled soup preferably comprises salt, sugar, monosodium glutamate, shallot, ginger and water; the mass ratio of the salt, the sugar, the chicken powder, the green onion, the ginger and the water is preferably 1:5:5 (4-10) to (4-10) 1000, and more preferably 1:5:5:10:10: 1000; the cooking mode preferably comprises cooking with strong fire for 3-6 min, preferably for 5 min; cooking with slow fire for 24-30 min, preferably 25 min; and then stewing for 100-120 min by turning off the fire, and more preferably stewing for 110min by turning off the fire. The source of the cooking broth components is not limited in the present invention and commercially available products well known to those skilled in the art may be used. The invention adopts the mode of turning over to small fire after boiling with big fire and finally stewing, the raw materials are quickly cured through the boiling process with big fire, the smoked product is colored at high temperature, and the smoked flavor substances are melted into the marinated soup and permeate into the product; the product is further cured, tasty and soft in the process of cooking with small fire; and finally, in the stewing process, the goose meat is in a heat preservation state, the meat is fully fused with the marinating soup, and the smoked goose is further tasty and soft, so that the product has good texture and sufficient flavor.
The invention adopts the method of smoking and then boiling, the unique fragrance is given to the soup stock by smoking, coloring and flavoring, and the cherry is added into the smoking material, so that the finished product has natural fragrance and is not irritant; the product prepared by the invention has simple materials, does not contain excessive additives, takes the spice as the main material, and realizes balanced taste and natural release of meat flavor by the process. In addition, the product has the smoking flavor through smoking, and after the goose is boiled, the goose meat is tender and has juice, so that the goose has delicate mouthfeel and delicious taste when being eaten.
The invention also provides the smoked goose prepared by the preparation method in the scheme. The smoked goose has the advantages of reddish brown sauce, fresh and tender meat, strong fragrance, no fishy smell and no greasiness, and natural incense.
In order to further illustrate the present invention, the following examples are given to describe a smoked goose and its preparation method in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) Selecting materials: selecting 120d raw material goose, wherein the raw material goose is required to be eviscerated and degreased, the specification of the raw material goose is 7 goose per box, and the weight of the raw material goose is 19.5 kg.
(2) Unfreezing: slowing the cold water for 15-20 h; the well-slowed standard is as follows: no ice slag, soft hand feeling and central temperature below 6 deg.c.
(3) Trimming: the method comprises the steps of completely picking the hair and hair roots of the goose body, removing esophagus, trachea, internal organs, fat oil and the like, checking whether food or sand exists at the crop opening, cutting off dirt at the anus opening to obtain an evisceration, and pricking 3 times respectively under the chest and 3 times respectively under the thigh by using a thin drill rod to prick the hole uniformly and prick the hole completely in place.
(4) Soaking: soaking in cold water for 2h, and cleaning with water.
(5) Pickling:
1) preparation of spicy liquid: washing the spice with clear water, putting the spice into water, boiling the spice in a pot, then decocting the spice for 2 hours with soft fire, and pouring the spicy liquid into a special container for later use.
The proportion of the spice and the water is as follows: 50g of star anise, 30g of cassia bark, 15g of round cardamom, 10g of clove, 10g of pepper, 10g of tsaoko amomum fruit, 10g of dried hot pepper, 5g of myrcia, 20g of angelica dahurica, 10g of fennel, 8g of galangal, 10g of round cardamom, 10g of nutmeg and 10kg of water.
2) Preparing a pickling solution: preparing the pickling liquid by using salt, spicy liquid and purified water according to the weight ratio of 1:5:5, and uniformly stirring.
3) Pickling: and (5) putting the goose into the pickling liquid for static pickling for 8 hours to ensure that the goose meat is below the liquid level.
(6) Blanching: and (4) putting the mixture into a pot, blanching for 1-2 min, and taking out the mixture after the skin is tight.
(7) Curtain swinging: the goose is placed on the curtain, the goose belly is upward, the neck is placed on one side of the goose body, the goose body is placed evenly, and the goose is not overlapped.
(8) Smoking: setting the furnace temperature at 74 ℃, feeding the goose after the curtain is swung into the furnace when the temperature reaches, adding 40g of smoking material into each furnace when the temperature of an iron plate reaches 200 ℃, smoking for 8min by intense fire, stewing for 5min, and discharging from the furnace. The color of the product is golden yellow, as shown in figure 1.
The smoking material comprises the following components in percentage by weight: 36g of white granulated sugar and 4g of cherry sawdust, and uniformly mixing for use.
(9) Cooking
1) Preparing materials: 10kg of water, 10g of salt, 50g of white granulated sugar, 50g of monosodium glutamate, 100g of green Chinese onion and 100g of ginger slices.
2) Boiling: after the product is put into the boiler, the curtain is pressed to ensure that the product is below the liquid level. Cooking with strong fire for 5min, cooking with slow fire for 25min, and stewing with closed fire for 100-120 min. The product has reddish brown sauce, luster and strong and natural meat flavor, and is shown in figure 2.
Comparative example 1
A preparation method of smoked goose similar to example 1 is only different in that no spicy liquid is added during the preparation of the pickling liquid in step (5).
Comparative example 2
A preparation method of smoked goose similar to that of example 1, the only difference being that after cooking in step (9), the cooked goose is subjected to the smoking treatment described in step (8).
Comparative example 3
A preparation method of smoked goose similar to example 1, the only difference is that goose meat is subjected to the boiling treatment in the step (9) and then the smoking treatment in the step (8).
Application example 1
The smoked geese prepared in example 1 and comparative examples 1 to 3 were evaluated by 10 evaluators in comparison in terms of color, flavor, aroma and texture and average acceptability in four aspects, and sensory evaluation criteria are shown in table 1 and evaluation results are shown in table 2.
TABLE 1 sensory evaluation criteria
Figure BDA0002937068990000081
TABLE 2 different smoked goose sensory evaluation results
Product(s) Color Taste of the product Fragrance Texture of Average acceptance
Example 1 80.8 86.5 84.9 82.4 83.65
Comparative example 1 80.6 77.4 78.5 81.8 79.575
Comparative example 2 78 85 85.3 79.2 81.875
Comparative example 3 80.3 82 83.3 80.8 81.6
As can be seen from the table 2, the figure 1 and the figure 2, the average acceptance of the smoked geese prepared by the example is better than that of the smoked geese prepared by the comparative examples 1-3. Comparative example 1 no spice solution is added into the pickling solution, the fishy smell removing effect is poor, the finished product, particularly the goose meat inside the finished product has obvious fishy smell, and the taste and the fragrance of the finished product are poorer than those of example 1; comparative example 2, after secondary smoking, although the smoking flavor is better and the fragrance is better than that of example 1, the product has darker color and luster after secondary smoking, and the juice in the product is lost in the smoking process, so that the taste and the mouthfeel of the product are influenced, and the color, the taste and the texture of the product are lower than those of example 1; comparative example 3 smoking was performed after cooking directly, the product had better surface smoke flavor but less interior aroma than example 1, and smoking after cooking resulted in a drier product surface, loss of sap and a lower texture (mouth feel) than example 1. In the embodiment 1, the product is cooked after being smoked, the smoked flavor substances are fused with the soup stock in the cooking process, so that the taste of the product is improved, and in the comparative example 3, the flavor of the soup stock is not as good as that of the embodiment 1 without being smoked, so that the taste is poorer than that of the embodiment 1. Comparative example 3 had low flavor, fragrance, and texture compared to example 1. Through comparison experiments and comprehensive evaluation, the smoked goose prepared by the method disclosed by the invention is fresh and tender in meat quality, fresh and fragrant in taste, free of fishy smell and greasy, natural in incense and lasting in aftertaste.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. The preparation method of the smoked goose is characterized by comprising the following steps:
(1) mixing the spice with water, decocting, and filtering to obtain a spice liquid; the spice comprises the following raw materials in parts by weight: 50 parts of star anise, 30 parts of cassia bark, 15 parts of round cardamom, 10 parts of clove, 10 parts of pepper, 10 parts of tsaoko amomum fruit, 10 parts of dried hot pepper, 5 parts of myrcia, 20 parts of angelica dahurica, 10 parts of fennel, 8 parts of galangal, 10 parts of round cardamom and 10 parts of nutmeg;
(2) mixing the spicy liquid, salt and water to obtain a pickling liquid;
(3) mixing the pickling liquid with the goose, and pickling to obtain a pickled goose;
(4) scalding the pickled goose in boiled water for 1-2 min, and smoking with smoking materials to obtain a primary smoked goose;
(5) and cooking the primary smoked goose to obtain the smoked goose.
2. The method of claim 1, wherein the method of decocting of step (1) comprises: and heating the mixed spice and water to boil, and then turning to slow fire for decocting for 2 hours.
3. The method according to claim 1, wherein the weight ratio of perfume to water in step (1) is 19.8: 1000;
in the step (2), the weight ratio of the spicy liquid to the salt to the water is (4-6) to 1: 5.
4. The method of claim 1, wherein the curing time in step (3) is 8 hours.
5. The method according to claim 1, wherein the geese of step (3) comprise 120d fed geese.
6. The method according to claim 1 or 4, wherein the step (3) of pickling further comprises pretreating the goose; the pretreatment comprises the steps of performing eye pricking treatment on the goose, and soaking the goose in cold water for 2 hours; the temperature of the cold water is preferably 25-30 ℃.
7. The method of claim 1, wherein the smoking of step (4) comprises: when the furnace temperature is 74 ℃, putting the blanched pickled food materials into the furnace, adding smoking materials when the temperature of an iron plate in the furnace reaches 200 ℃, smoking for 8min by intense fire, and stewing for 5 min; the temperature in the furnace is 70-74 ℃ during the strong fire; the temperature in the furnace during braising is 70-74 ℃;
the smoking material comprises sugar and fruit tree sawdust; the weight ratio of the sugar to the fruit wood chips is 9: 1.
8. The method of claim 1, wherein the cooked soup of step (5) comprises salt, sugar, monosodium glutamate, shallot, ginger, and water; the weight ratio of the salt, the sugar, the monosodium glutamate, the green onion, the ginger and the water is 1:5:5 (4-10) to 1000.
9. The method according to claim 1 or 8, wherein the cooking in step (5) comprises cooking with strong fire for 3-6 min, cooking with slow fire for 24-30 min, and stewing with closed fire for 100-120 min.
10. A smoked goose prepared by the method of any one of claims 1-9.
CN202110164309.4A 2021-02-05 2021-02-05 Smoked goose and preparation method thereof Pending CN112890116A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1111706A (en) * 1977-02-07 1981-11-03 J. Frank Koenig Process for manufacturing cured-and smoked-flavored meats
CN103564528A (en) * 2013-10-27 2014-02-12 闫利琴 Production method of five-spice smoked dark duck
CN103876174A (en) * 2014-03-05 2014-06-25 辽宁沟帮子云杉熏鸡有限公司 Preparation method of smoked chicken
CN107853604A (en) * 2017-11-09 2018-03-30 金玉霞 A kind of preparation method of stew in soy sauce duck neck

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1111706A (en) * 1977-02-07 1981-11-03 J. Frank Koenig Process for manufacturing cured-and smoked-flavored meats
CN103564528A (en) * 2013-10-27 2014-02-12 闫利琴 Production method of five-spice smoked dark duck
CN103876174A (en) * 2014-03-05 2014-06-25 辽宁沟帮子云杉熏鸡有限公司 Preparation method of smoked chicken
CN107853604A (en) * 2017-11-09 2018-03-30 金玉霞 A kind of preparation method of stew in soy sauce duck neck

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Title
安徽省质量技术监督局: "《中国徽菜标准》", 30 November 2009, 安徽科学技术出版社 *

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Application publication date: 20210604