CN114009705A - Method for stewing salted goose by using large cooking range - Google Patents
Method for stewing salted goose by using large cooking range Download PDFInfo
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- CN114009705A CN114009705A CN202111409903.1A CN202111409903A CN114009705A CN 114009705 A CN114009705 A CN 114009705A CN 202111409903 A CN202111409903 A CN 202111409903A CN 114009705 A CN114009705 A CN 114009705A
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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
Abstract
The invention discloses a method for stewing salted geese by a large cooking stove, which comprises the following steps: (1) selecting and processing raw materials; (2) preparing before manufacturing; (3) second, preparation before manufacturing; (4) stewing; (5) stewing for the second time; (6) taking out of the pot. The method for stewing the salt water goose by using the big cooking pot manually kills and cleans the goose, so that blood of the goose can be thoroughly cleaned, manual operation is performed during hair removal of the goose, the goose hair can be thoroughly removed, the goose meat tissue can be prevented from being damaged, a new formula is adopted for stewing the goose to prepare the soup base, meanwhile, materials are used for pickling the goose in advance before stewing, the goose is more tasty, the fishy smell of the goose can be removed, the taste of the goose tasted by a customer is improved, the pot is turned for many times, the goose is alternately used by big fire and small fire during stewing, the too old result of the goose caused by poor fire control during stewing is avoided, and the goose is stewed for half an hour after stewing is completed, and the goose is more delicious after stewing and stewing.
Description
Technical Field
The invention relates to the field of technical stewing of salt water geese, in particular to a method for stewing salt water geese by a large cooking stove.
Background
Goose is herbivorous poultry, is treasure on the whole body, feather is rich and gorgeous clothing, goose liver is the taste of high dining table, goose meat is rich in nutrition, amino acid is complete, fat is single unsaturated fatty acid, the value is comparable with mutton, the goose is a necessity of high-grade restaurants, and goose is a common poultry, and the goose is special in life habit, such as water preference, alertness, cold tolerance, life regularity and the like. The goose has strong disease resistance and little feeding pollution, and is increasingly popular with people as green food.
Goose is herbivorous animal, goose meat contains protein, its composition is close to the proportion of amino acids required by human body, and from the biological value perspective, goose meat is complete protein and high-quality protein. The goose meat has low fat content, good quality, high content of single unsaturated fatty acid, low fat melting point, soft texture, easy digestion and absorption by human body, and contains a large amount of more than ten trace elements such as calcium, phosphorus, potassium, sodium, etc., which is beneficial to human health.
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.
At present, saline goose production in the market has the disadvantages that 1, cleaning is not clean, and sanitation hidden danger exists; 2. the dehairing process is mostly mechanical dehairing, destroys the tissue structure of goose skin and meat, and has poor taste; the duration and degree of heat are difficult to control in the stewing process of the salt water goose, and fish and dragon in the material selection of firewood are mixed, so that the taste of the final finished product is influenced, and the like.
Disclosure of Invention
The invention aims to provide a method for stewing salted geese by a large cooking pot, which aims to solve the problems that the prior market salted geese proposed by the background art has 1. unclean cleaning and hidden health hazards; 2. the dehairing process is mostly mechanical dehairing, destroys the tissue structure of goose skin and meat, and has poor taste; the fire degree is difficult to control in the stewing process of the salt water goose, and the fish and the dragon are mixed in the material selection of the firewood, thereby influencing the taste of the final finished product.
In order to achieve the purpose, the invention provides the following technical scheme: a method for stewing salted geese by a large cooking stove comprises the following steps:
(1) selecting and processing raw materials: selecting a grass goose, killing the grass goose, soaking the grass goose in hot water, removing goose feathers on the surface of the grass goose, then thoroughly cleaning the inside and the outside of the grass goose by using clear water, and completely cleaning blood foam for later use;
(2) preparation before first step preparation: scratching a flower knife on the surface of the cleaned goose, slicing the scallion and the ginger, placing the goose in a pickling container, adding the cut scallion, ginger, salt, cooking wine and rock sugar into the pickling container, uniformly coating the added seasonings on the surface of the goose, covering a preservative film on the pickling container, and pickling the goose;
(3) second step preparation before manufacture: preparing a big cooking stove, preparing a container required for stewing on the big cooking stove, then adding a proper amount of clear water into the container, adding pepper, tsaoko amomum fruits, angelica dahurica, cassia bark, myrcia, meat fruits and cardamom into the container, reducing water by big fire, boiling, fishing out materials added before the soup, and turning to small fire;
(4) stewing: putting the goose which is pickled before into the soup base which is decocted in the step (3), turning the small fire into the big fire, covering the container for stewing, and boiling the soup in the container again by the big fire;
(5) secondary stewing: turning the pot of the stewed goose, then continuously stewing the goose slowly, stewing the goose after the slow stewing is finished, and taking the goose out of the pot;
(6) taking out of the pot: after the goose is taken out of the pot, spraying special marinade on the salted goose, cooling to obtain a finished product, spraying the goose product with gold goose oil, sterilizing, cooling, packaging the product, and delivering the product to a store by a cold chain.
Preferably, the curing time in the step (2) is 3 hours.
Preferably, the weight of the materials added in the step (3) is 10-30 g of pepper, 15-25 g of tsaoko amomum fruit, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 25-35 g of bay leaf, 25-30 g of nutmeg and 30-40 g of round cardamom.
Preferably, the stewing in the step (4) with soft fire is carried out for half an hour.
Preferably, in the step (5), the goose is turned over twice, the slow stewing time is one hour, and the stewing time is half an hour.
Preferably, in the step (3), the firewood used for heating the big cooker is fruit wood instead of other charcoal wood.
Preferably, in the step (4), the goose is pressed by blue and white stone from the bottom of the Yangtze river after being salted, and then is put into the soup.
Preferably, the sterilization temperature in the step (6) is 80-100 ℃, and the sterilization time is 15 min.
Preferably, the salted goose needs to be stored in a refrigeration house at 0-4 ℃ for 8-12h when being cooled in the step (6), and is bagged when the central temperature of the salted goose is reduced to below 10 ℃.
Compared with the prior art, the invention has the beneficial effects that: the method for stewing the salt water goose by using the big cooking pot manually kills and cleans the goose, so that blood of the goose can be thoroughly cleaned, manual operation is performed during hair removal of the goose, the goose hair can be thoroughly removed, the goose meat tissue can be prevented from being damaged, a new formula is adopted for stewing the goose to prepare the soup base, meanwhile, materials are used for pickling the goose in advance before stewing, the goose is more tasty, the fishy smell of the goose can be removed, the taste of the goose tasted by a customer is improved, the pot is turned for many times, the goose is alternately used by big fire and small fire during stewing, the too old result of the goose caused by poor fire control during stewing is avoided, and the goose is stewed for half an hour after stewing is completed, and the goose is more delicious after stewing and stewing.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, 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
A method for stewing salted geese by a large cooking stove comprises the following steps:
(1) selecting and processing raw materials: selecting a grass goose, killing the grass goose, soaking the grass goose in hot water, removing goose feathers on the surface of the grass goose, then thoroughly cleaning the inside and the outside of the grass goose by using clear water, and completely cleaning blood foam for later use;
(2) preparation before first step preparation: preparing a big cooking stove, preparing a container required by stewing on the big cooking stove, adding a proper amount of clear water into the container, adding pepper, tsaoko cardamom, angelica dahurica, cassia bark, myrcia, meat and cardamom into the container, fishing out materials added before soup after lowering water and boiling with big fire, turning to small fire, wherein the added materials respectively account for 10-30 g of pepper, 15-25 g of tsaoko cardamom, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 25-35 g of myrcia, 25-30 g of meat and 30-40 g of cardamom, and the firewood used by heating the big cooking stove is fruit wood instead of other charcoal wood;
(3) stewing: putting the pickled goose into the soup base decocted in the step (3), turning the small fire to the big fire, covering the container for stewing, boiling the soup base in the container again by the big fire, turning the small fire for stewing for half an hour, pressing the goose by using blue and white stones from the bottom of the Yangtze river after pickling, and then putting the goose into the soup;
(4) secondary stewing: turning the stewed goose over, continuously stewing slowly, stewing the goose after the slow stewing is finished, taking the goose out of the pot, turning the goose over twice, stewing slowly for one hour, and stewing for half an hour;
(6) taking out of the pot: after the goose is taken out of the pot, spraying special marinade on the salted goose, cooling to obtain a finished product, spraying gold goose oil on the goose product, sterilizing, cooling, packaging the product, and delivering the product to a store by a cold chain, wherein the sterilization temperature is 80-100 ℃, the sterilization time is 15min, the salted goose needs to be placed in a refrigeration house at the temperature of 0-4 ℃ for storage for 8-12h during cooling, and the goose is packaged after the central temperature of the salted goose is reduced to below 10 ℃.
Example two
A method for stewing salted geese by a large cooking stove comprises the following steps:
(1) selecting and processing raw materials: selecting a grass goose, killing the grass goose, soaking the grass goose in hot water, removing goose feathers on the surface of the grass goose, then thoroughly cleaning the inside and the outside of the grass goose by using clear water, and completely cleaning blood foam for later use;
(2) preparation before first step preparation: scratching a flower knife on the surface of the cleaned goose, slicing the scallion and the ginger, placing the goose in a pickling container, adding the cut scallion, ginger, salt, cooking wine and rock sugar into the pickling container, uniformly coating the added seasonings on the surface of the goose, covering a preservative film on the pickling container, and pickling the goose for 3 hours;
(3) second step preparation before manufacture: preparing a big cooking stove, preparing a container required by stewing on the big cooking stove, adding a proper amount of clear water into the container, adding pepper, tsaoko cardamom, angelica dahurica, cassia bark, myrcia, meat and cardamom into the container, fishing out materials added before soup after lowering water and boiling with big fire, turning to small fire, wherein the added materials respectively account for 10-30 g of pepper, 15-25 g of tsaoko cardamom, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 25-35 g of myrcia, 25-30 g of meat and 30-40 g of cardamom, and the firewood used by heating the big cooking stove is fruit wood instead of other charcoal wood;
(4) stewing: putting the pickled goose into the soup base decocted in the step (3), turning the small fire to the big fire, covering the container for stewing, boiling the soup base in the container again by the big fire, turning the small fire for stewing for half an hour, pressing the goose by using blue and white stones from the bottom of the Yangtze river after pickling, and then putting the goose into the soup;
(5) taking out of the pot: after the goose is taken out of the pot, spraying special marinade on the salted goose, cooling to obtain a finished product, spraying gold goose oil on the goose product, sterilizing, cooling, packaging the product, and delivering the product to a store by a cold chain, wherein the sterilization temperature is 80-100 ℃, the sterilization time is 15min, the salted goose needs to be placed in a refrigeration house at the temperature of 0-4 ℃ for storage for 8-12h during cooling, and the goose is packaged after the central temperature of the salted goose is reduced to below 10 ℃.
EXAMPLE III
A method for stewing salted geese by a large cooking stove comprises the following steps:
(1) selecting and processing raw materials: selecting a grass goose, killing the grass goose, soaking the grass goose in hot water, removing goose feathers on the surface of the grass goose, then thoroughly cleaning the inside and the outside of the grass goose by using clear water, and completely cleaning blood foam for later use;
(2) preparation before first step preparation: scratching a flower knife on the surface of the cleaned goose, slicing the scallion and the ginger, placing the goose in a pickling container, adding the cut scallion, ginger, salt, cooking wine and rock sugar into the pickling container, uniformly coating the added seasonings on the surface of the goose, covering a preservative film on the pickling container, and pickling the goose for 3 hours;
(3) second step preparation before manufacture: preparing a big cooking stove, preparing a container required by stewing on the big cooking stove, adding a proper amount of clear water into the container, adding pepper, tsaoko cardamom, angelica dahurica, cassia bark, myrcia, meat and cardamom into the container, fishing out materials added before soup after lowering water and boiling with big fire, turning to small fire, wherein the added materials respectively account for 10-30 g of pepper, 15-25 g of tsaoko cardamom, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 25-35 g of myrcia, 25-30 g of meat and 30-40 g of cardamom, and the firewood used by heating the big cooking stove is fruit wood instead of other charcoal wood;
(4) stewing: putting the pickled goose into the soup base decocted in the step (3), turning the small fire to the big fire, covering the container for stewing, boiling the soup base in the container again by the big fire, turning the small fire for stewing for half an hour, pressing the goose by using blue and white stones from the bottom of the Yangtze river after pickling, and then putting the goose into the soup;
(5) secondary stewing: turning the stewed goose over, continuously stewing slowly, stewing the goose after the slow stewing is finished, taking the goose out of the pot, turning the goose over twice, stewing slowly for one hour, and stewing for half an hour;
(6) taking out of the pot: after the goose is taken out of the pot, spraying special marinade on the salted goose, cooling to obtain a finished product, spraying gold goose oil on the goose product, sterilizing, cooling, packaging the product, and delivering the product to a store by a cold chain, wherein the sterilization temperature is 80-100 ℃, the sterilization time is 15min, the salted goose needs to be placed in a refrigeration house at the temperature of 0-4 ℃ for storage for 8-12h during cooling, and the goose is packaged after the central temperature of the salted goose is reduced to below 10 ℃.
Example four
A method for stewing salted geese by a large cooking stove comprises the following steps:
(1) selecting and processing raw materials: selecting a grass goose, killing the grass goose, soaking the grass goose in hot water, removing goose feathers on the surface of the grass goose, then thoroughly cleaning the inside and the outside of the grass goose by using clear water, and completely cleaning blood foam for later use;
(2) preparation before first step preparation: scratching a flower knife on the surface of the cleaned goose, slicing the scallion and the ginger, placing the goose in a pickling container, adding the cut scallion, ginger, salt, cooking wine and rock sugar into the pickling container, uniformly coating the added seasonings on the surface of the goose, covering a preservative film on the pickling container, and pickling the goose for 1 hour;
(3) second step preparation before manufacture: preparing a big cooking stove, preparing a container required by stewing on the big cooking stove, adding a proper amount of clear water into the container, adding pepper, tsaoko cardamon, angelica dahurica, cassia bark, myrcia, meat and cardamom into the container, fishing out materials added before soup after lowering water and boiling with big fire, turning to small fire, wherein the added materials respectively comprise 30 g of pepper, 25 g of tsaoko cardamon, 25 g of angelica dahurica, 35 g of cassia bark, 35 g of myrcia, 25 g of meat and 30 g of cardamom, and the firewood used by heating the big cooking stove is fruit wood instead of other charcoal wood;
(4) stewing: putting the pickled goose into the soup base decocted in the step (3), turning the small fire to the big fire, covering the container for stewing, boiling the soup base in the container again by the big fire, turning the small fire for stewing for half an hour, pressing the goose by using blue and white stones from the bottom of the Yangtze river after pickling, and then putting the goose into the soup;
(5) secondary stewing: turning the stewed goose over, continuously stewing slowly, stewing the goose after the slow stewing is finished, taking the goose out of the pot, turning the goose over twice, stewing slowly for one hour, and stewing for half an hour;
(6) taking out of the pot: after the goose is taken out of the pot, spraying special marinade on the salted goose, cooling to obtain a finished product, spraying gold goose oil on the goose product, sterilizing, cooling, packaging the product, and delivering the product to a store by a cold chain, wherein the sterilization temperature is 80-100 ℃, the sterilization time is 15min, the salted goose needs to be placed in a refrigeration house at the temperature of 0-4 ℃ for storage for 8-12h during cooling, and the goose is packaged after the central temperature of the salted goose is reduced to below 10 ℃.
EXAMPLE five
A method for stewing salted geese by a large cooking stove comprises the following steps:
(1) selecting and processing raw materials: selecting a grass goose, killing the grass goose, soaking the grass goose in hot water, removing goose feathers on the surface of the grass goose, then thoroughly cleaning the inside and the outside of the grass goose by using clear water, and completely cleaning blood foam for later use;
(2) preparation before first step preparation: scratching a flower knife on the surface of the cleaned goose, slicing the scallion and the ginger, placing the goose in a pickling container, adding the cut scallion, ginger, salt, cooking wine and rock sugar into the pickling container, uniformly coating the added seasonings on the surface of the goose, covering a preservative film on the pickling container, and pickling the goose for 3 hours;
(3) second step preparation before manufacture: preparing a big cooking stove, preparing a container required by stewing on the big cooking stove, adding a proper amount of clear water into the container, adding pepper, tsaoko cardamom, angelica dahurica, cassia bark, myrcia, meat and cardamom into the container, fishing out materials added before soup after lowering water and boiling with big fire, turning to small fire, wherein the added materials respectively account for 10-30 g of pepper, 15-25 g of tsaoko cardamom, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 25-35 g of myrcia, 25-30 g of meat and 30-40 g of cardamom, and the firewood used by heating the big cooking stove is fruit wood instead of other charcoal wood;
(4) stewing: putting the pickled goose into the soup base decocted in the step (3), turning the small fire to the big fire, covering the container for stewing, boiling the soup base in the container again by the big fire, turning the small fire for stewing for half an hour, pressing the goose by using blue and white stones from the bottom of the Yangtze river after pickling, and then putting the goose into the soup;
(5) secondary stewing: turning the stewed goose over, continuously stewing slowly, stewing the goose after the slow stewing is finished, taking the goose out of the pot, turning the goose over twice, stewing slowly for one hour, and stewing for half an hour;
(6) taking out of the pot: after the goose is taken out of the pot, spraying special marinade on the salted goose, cooling to obtain a finished product, spraying gold goose oil on the goose product, sterilizing, cooling, packaging the product, and delivering the product to a store by a cold chain, wherein the sterilization temperature is 80-100 ℃, the sterilization time is 15min, the salted goose needs to be placed in a refrigeration house at the temperature of 0-4 ℃ for storage for 8-12h during cooling, and the goose is packaged after the central temperature of the salted goose is reduced to below 10 ℃.
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 (9)
1. A method for stewing salted geese by a large cooking stove is characterized by comprising the following steps:
(1) selecting and processing raw materials: selecting a grass goose, killing the grass goose, soaking the grass goose in hot water, removing goose feathers on the surface of the grass goose, then thoroughly cleaning the inside and the outside of the grass goose by using clear water, and completely cleaning blood foam for later use;
(2) preparation before first step preparation: scratching a flower knife on the surface of the cleaned goose, slicing the scallion and the ginger, placing the goose in a pickling container, adding the cut scallion, ginger, salt, cooking wine and rock sugar into the pickling container, uniformly coating the added seasonings on the surface of the goose, covering a preservative film on the pickling container, and pickling the goose;
(3) second step preparation before manufacture: preparing a big cooking stove, preparing a container required for stewing on the big cooking stove, then adding a proper amount of clear water into the container, adding pepper, tsaoko amomum fruits, angelica dahurica, cassia bark, myrcia, meat fruits and cardamom into the container, reducing water by big fire, boiling, fishing out materials added before the soup, and turning to small fire;
(4) stewing: putting the goose which is pickled before into the soup base which is decocted in the step (3), turning the small fire into the big fire, covering the container for stewing, and boiling the soup in the container again by the big fire;
(5) secondary stewing: turning the pot of the stewed goose, then continuously stewing the goose slowly, stewing the goose after the slow stewing is finished, and taking the goose out of the pot;
(6) taking out of the pot: after the goose is taken out of the pot, spraying special marinade on the salted goose, cooling to obtain a finished product, spraying the goose product with gold goose oil, sterilizing, cooling, packaging the product, and delivering the product to a store by a cold chain.
2. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: the pickling time in the step (2) is 3 hours.
3. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: the weight of the materials added in the step (3) is 10-30 g of pepper, 15-25 g of tsaoko amomum fruit, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 25-35 g of myrcia, 25-30 g of nutmeg and 30-40 g of cardamom.
4. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: and (4) stewing with soft fire in the step (4) takes half an hour.
5. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: in the step (5), the goose is turned over twice, the slow stewing time is one hour, and the stewing time is half an hour.
6. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: the following steps: the firewood used for heating the large cooking stove in the step (3) is fruit wood instead of other charcoal wood.
7. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: the following steps: and (4) after pickling, pressing the goose by using blue and white stones from the bottom of the Yangtze river, and then putting the goose into the soup.
8. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: the following steps: in the step (6), the sterilization temperature is 80-100 ℃, and the sterilization time is 15 min.
9. The method for stewing salted geese by a big cooker according to claim 1, which is characterized in that: the following steps: and (6) placing the salted goose in a refrigeration house at 0-4 ℃ for 8-12h during cooling, and bagging when the central temperature of the salted goose is reduced to below 10 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111328996A (en) * | 2020-03-27 | 2020-06-26 | 王永开 | Preparation method of salted goose |
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| 沈瑞: ""盐水鹅的加工方法"", 《科学种养》 * |
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Application publication date: 20220208 |