CN114009704A - Making process of stewed salted goose - Google Patents

Abstract

The invention discloses a preparation process of stewed salted geese, which sequentially comprises the following steps: primarily cleaning the grass geese once, putting the cleaned grass geese into an iron pot for making, pressing the pickled geese by using blue and white stones from the bottom of the Yangtze river, using a wood frame and soil stove, stewing for half an hour slowly, and turning over the pot twice after the slow stewing is finished. According to the manufacturing process of the stewed salted goose, the traditional goose slaughtering process adopts machine slaughtering, the unhairing part also adopts machine unhairing, the advantages of time and labor saving and batch operation are achieved, the defect is that the product quality and the taste are affected, the manufacturing method insists on using a manual goose slaughtering method and manually unhairing, and the delicious degree of goose meat is reserved to the greatest extent. Traditional washing flow is comparatively simple, labour saving and time saving, nevertheless can bring very big risk for the food, and this preparation method is in the goose suppression process, strictly adopts the blue and white stone that comes from the bottom of the Yangtze river to suppress, because of the Yangtze river is running water, submarine stone is cleaner, and the free from extraneous odour does not influence the taste.

Description

Making process of stewed salted goose

Technical Field

The invention relates to the technical field of salt water geese, in particular to a manufacturing process of stewed salt water geese.

Background

The saline goose is one of representative vegetables of Huaiyang cuisine, has quite high audiences in the Yangtze river basin of Jiangsu and the regions north of the Yangtze, sequentially goes from the northest saline city, Huaian to the south to the areas of Xinghua, Gaoyou, Yizheng, Yangzhou and Santai, and then goes to the south to the Zhenjiang and Danyang of Sunan, and has quite long history in the regions, thus being a superior bittern widely loved by people in the regions.

Goose meat has sweet taste, and has effects of nourishing yin, invigorating qi, warming stomach, promoting fluid production, and has the characteristics of low salt, low fat, low cholesterol, high protein, and high lean meat percentage. The salt water goose is refined by a fully natural scientific formula and an advanced process, does not contain artificial synthetic spices and chemical preservatives, and has the characteristics of freshness, tenderness, refreshing taste, fat but not greasy taste, fragrant taste, unique flavor and the like. Salty, fresh, white, red and oily, and rich in nutrition.

However, the existing preparation process of stewed salted goose has the following problems in use, such as;

the cleaning is not clean enough, there is the health hidden danger, and unhairing technology is mostly mechanical unhairing, destroys goose skin meat organizational structure, and the taste is not good, and goose suppression technology is coarse, influences the salt solution goose taste easily, and the salt solution goose stews the process duration and is difficult to handle the accuse, and the taste of final finished product is influenced in the mixing of fish dragon in the firewood selection material.

Therefore, we propose a process for preparing stewed salted goose, so as to solve the problems mentioned above.

Disclosure of Invention

The invention aims to provide a preparation process of stewed salted geese, which aims to solve the problems that cleaning is not clean enough and potential health hazards exist, the dehairing process is mostly mechanical dehairing, the skin and meat tissue structure of the geese is damaged, the taste is poor, the goose meat pressing process is rough and easily influences the taste of the salted geese, the duration of the stewing process of the salted geese is difficult to control, and the taste of the final finished product is influenced due to the mixing of fish and dragon in the selection of firewood.

2. In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of stewed salted geese comprises the following steps:

(1) the grass goose is primarily cleaned, then the grass goose is placed into clear water to be soaked for primarily removing blood, then the grass goose is fished out to be cleaned again, then the grass goose is placed into the clear water to be soaked for 6 hours for secondarily removing the residual blood, the grass goose is fished out after six hours to be finally cleaned, and the grass goose is thoroughly cleaned.

(2) Putting the cleaned grass goose into an iron pan for making, and adding 20-30g of pepper, 20-30g of tsaoko cardamom, 25-35g of angelica dahurica, 30-40g of cassia bark, 30-40g of myrcia, 28-38g of meat and 30-40g of cardamom and seasonings such as old crystal sugar, salt, chicken essence and the like for pickling for 3 hours.

(3) Pressing the pickled goose with blue and white stone from the bottom of the Yangtze river.

(4) And (5) stewing the mixture for half an hour by using a wood frame and a soil stove.

(5) After the slow stewing is finished, the pot is turned over twice, then the slow stewing is continued for one hour, and finally the stewing is carried out for half an hour.

Compared with the prior art, the invention has the beneficial effects that: the preparation process of the stewed salted goose;

1. the traditional goose slaughtering process adopts machine slaughtering, the unhairing part also adopts machine unhairing, the advantages are time-saving and labor-saving, batch operation is realized, the defect is that the product quality and the taste are influenced, the manufacturing method insists on a manual goose slaughtering method, and the unhairing is realized manually, so that the delicious degree of goose meat is kept to the greatest extent.

2. The traditional cleaning process is simple, time-saving and labor-saving, but brings great risk to food, and the manufacturing method insists on using the repeated cleaning process of cleaning, soaking in blood water, cleaning, soaking for 6 hours again and cleaning again, thereby ensuring the safety and the sanitation of the food to the maximum extent.

3. The traditional goose meat pressing method mostly adopts mountain stones or river stones for pressing, the mountain stones are rich in silt, the river stones are rich in fishy smell, and the taste of the goose meat is influenced.

4. In the slow stewing process of the earthen stove, the traditional method is to heat by using common firewood, the fruit trees are strictly selected as main burning and heating materials in the manufacturing method, and the essence of product manufacturing is ensured to the maximum extent.

Detailed Description

The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example one

The invention provides the following technical scheme: a manufacturing process of stewed salted geese is characterized in that: which comprises the following steps:

(1) the grass goose is primarily cleaned, then the grass goose is placed into clear water to be soaked for primarily removing blood, then the grass goose is fished out to be cleaned again, then the grass goose is placed into the clear water to be soaked for 6 hours for secondarily removing the residual blood, the grass goose is fished out after six hours to be finally cleaned, and the grass goose is thoroughly cleaned.

(2) Putting the cleaned grass goose into an iron pan for making, and adding 20g of pepper, 20g of tsaoko amomum fruits, 25g of angelica dahurica, 30g of cassia bark, 30g of myrcia, 28g of meat fruits, 30g of cardamom, old crystal sugar, salt, chicken essence and other seasonings for pickling, wherein the pickling time is 3 hours.

(3) Pressing the pickled goose with blue and white stone from the bottom of the Yangtze river.

(4) And (5) stewing the mixture for half an hour by using a wood frame and a soil stove.

(5) After the slow stewing is finished, the pot is turned over twice, then the slow stewing is continued for one hour, and finally the stewing is carried out for half an hour.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.

Claims (1)

1. A manufacturing process of stewed salted geese is characterized in that: which comprises the following steps:

(1) the grass goose is primarily cleaned, then the grass goose is placed into clear water to be soaked for primarily removing blood, then the grass goose is fished out to be cleaned again, then the grass goose is placed into the clear water to be soaked for 6 hours for secondarily removing the residual blood, the grass goose is fished out after six hours to be finally cleaned, and the grass goose is thoroughly cleaned.

(2) Putting the cleaned grass goose into an iron pan for making, and adding 20-30g of pepper, 20-30g of tsaoko cardamom, 25-35g of angelica dahurica, 30-40g of cassia bark, 30-40g of myrcia, 28-38g of meat and 30-40g of cardamom and seasonings such as old crystal sugar, salt, chicken essence and the like for pickling for 3 hours.

(3) Pressing the pickled goose with blue and white stone from the bottom of the Yangtze river.

(4) And (5) stewing the mixture for half an hour by using a wood frame and a soil stove.

(5) After the slow stewing is finished, the pot is turned over twice, then the slow stewing is continued for one hour, and finally the stewing is carried out for half an hour.