CN114403370A - Method for making green body of salted goose - Google Patents
Method for making green body of salted goose Download PDFInfo
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- CN114403370A CN114403370A CN202210046970.XA CN202210046970A CN114403370A CN 114403370 A CN114403370 A CN 114403370A CN 202210046970 A CN202210046970 A CN 202210046970A CN 114403370 A CN114403370 A CN 114403370A
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- goose
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- salted
- pickling
- salt water
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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
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- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
Abstract
The invention discloses a method for making a salted goose green body, belonging to the technical field of food making processes, which specifically comprises the following steps: (1) unfreezing raw material geese by flowing water, shaping and removing viscera and limbs, and cleaning until no blood stain exists; (2) putting the cleaned raw material goose into a wet pickling barrel for pickling; (3) and (4) packaging the pickled goose by vacuum air exhaust, and performing pasteurization to obtain a salted goose green compact. In the preparation process of the salt water goose, the raw material goose is not heated, the protein of the goose meat is not denatured, the flavor of the goose meat is retained to the maximum extent, the preparation efficiency is improved, the salt water goose which is compact, full, delicious and juicy is obtained by steaming during eating, the flavor of the salt water goose is better than that of the salt water goose sold in the market, and a eater can try more abundant cooking modes in the subsequent preparation process, experience the interest of self-cooking, and is suitable for processing the salt water goose green bodies produced in batches.
Description
Technical Field
The invention relates to the technical field of food manufacturing processes, in particular to a method for manufacturing a salted goose green body.
Background
Yangzhou saline goose is a characteristic famous dish of Yangzhou in Jiangsu, is popular due to the fact that the Yangzhou saline goose is full in shape, rotten but not scattered, yellow and bright in color, loose and tender in texture, fat but not greasy in fresh salty taste, is commonly called as 'old goose', is an indispensable famous dish in Huaiyang dish with more than 2000 years of history, has a long history, fully reflects the essential characteristics of Chinese cooking with taste as the core and for nourishing, and has the advantages of low salt, low fat, low cholesterol, high protein and high lean meat percentage.
The method for making the salted goose by the traditional dry-pickling method has the problems of complex processing technology, uncertain salt permeability content, uneven pickling, unstable quality, short preservation time and the like, although the problems are solved, most of the commercially available salted geese are made by boiling the whole goose at high temperature and then pickling, and finally the salted goose is made.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the method for making the salted goose green body, which shortens the pickling time, ensures the goose meat quality of the pickled goose, improves the taste and flavor of the goose meat and improves the making efficiency.
The purpose of the invention is realized as follows: the method for manufacturing the salted goose green body specifically comprises the following steps:
(1) unfreezing: thawing raw goose at normal temperature, thawing the raw goose in a flowing bucket, removing viscera and limbs after thawing completely, and cleaning until no blood stain exists;
(2) soaking and pickling: soaking the raw material goose cleaned in the step (1) in a pickling material for pickling for 1.5-2 h;
(3) airing and packaging: and (3) taking out the salted goose cured in the step (2), draining, carrying out vacuum packaging, then putting into a constant-temperature barrel for soaking and sterilizing, and wiping off the moisture on the surface of the package to obtain the finished salted goose green compact.
Further, the raw material goose in the step (1) is frozen goose, is thawed at normal temperature for 2 hours, is thawed at normal temperature, is washed and thawed under running water, and blood stain in goose meat is washed out in time.
Further, the curing material in the step (2) is prepared according to the consumption of the wet curing material of one goose, and the preparation steps of the wet curing material are as follows: 8-13 parts of scallion, 4-6 parts of pepper, 8-12 parts of bay leaves, 4-8 parts of cinnamon powder, 5-8 parts of star anise powder, 0.2-0.3 part of dried orange peel, 1-1.2 parts of angelica dahurica, 0.7-1 part of fennel, 0.5-0.7 part of amomum tsao-ko, 0.1-0.3 part of clove and 0.5-0.65 part of nutmeg powder are mixed and fried, and then water, cooking wine and chicken sauce are mixed and fried according to the ratio of 100: 1: (2-4), adding the mixture into a fried spice according to the volume ratio, uniformly mixing, finally adding 76-120 parts of salt, 4-6 parts of chicken essence, 6-10 parts of goose meat extract, 6-10 parts of yeast extract, 1.8-2 parts of D-sodium erythorbate and 3-4.5 parts of composite phosphate, uniformly mixing to obtain a wet pickling material, controlling the temperature of the wet pickling material to be 2-6 ℃, accelerating the absorption of a green blank raw material goose on a flavor substance through the fried spice, saving pickling time while improving the flavor of a finished goose, adding the D-sodium erythorbate to replace nitrate to develop color, preventing the generation of nitrite amine carcinogens, improving the appearance, color and flavor of an edible product, inhibiting the growth of bacteria, adding the composite phosphate to improve the water retention of the goose meat, and improving the taste of the goose meat.
Further, pasteurization is adopted in the sterilization method in the step (3), the constant temperature of the constant temperature barrel is 62-65 ℃, the soaking time in the constant temperature barrel is 30-45 min, the pasteurization time is short, and the sterilization efficiency is high.
Compared with the prior art, the invention has the beneficial effects that:
firstly, in the process of making the salt water goose, the raw material goose is not heated, the protein of the goose meat is not denatured, the flavor of the goose meat is retained to the maximum extent, the process of stewing is cancelled, and the energy consumption is reduced while the making efficiency is improved;
secondly, the frozen goose is selected as the raw material, and compared with the fresh goose selected from the existing commercial salt water goose product, the frozen goose has lower cost and higher commercial value;
thirdly, the shelf life of the salted goose green body is prolonged by a low-temperature pasteurization method, the goose meat protein denaturation is avoided by low-temperature sterilization, and the flavor, taste and nutritional ingredients of the goose meat are better kept;
fourthly, when the salt water goose is eaten, the salt water goose which is full, compact and delicious and juicy is obtained only by steaming the pickled goose meat for 35 min, the flavor is better than that of the salt water goose sold in the market, and eaters can try richer cooking modes in the subsequent making process to experience the interest of self-cooking;
fifthly, the goose meat soaked and pickled by the wet method is more uniform in taste, the delicious meat quality is kept, meanwhile, the flavor of spices is added to the salty and fresh goose meat, the color of the surface of the soaked goose meat is light yellow, the appetite is increased, the residual marinade on the surface of the goose meat is washed away immediately after the pickling is finished, the flavor of the marinade is locked, and the goose meat is full and juicy.
Drawings
FIG. 1 is a schematic flow chart of a manufacturing process of a salted goose green body.
Detailed Description
Example 1:
as shown in fig. 1, the present embodiment provides a technical solution: the method for manufacturing the salted goose green body specifically comprises the following steps:
(1) unfreezing: thawing raw goose at normal temperature for 2 h, thawing the raw goose in a flowing bucket, removing viscera and limbs after thawing completely, and cleaning until no blood stain exists;
(2) preparing a wet pickling material: mixing 8 g of scallion, 40 g of pepper, 8 g of bay leaf, 4 g of cinnamon powder, 5 g of star anise powder, 2 g of dried orange peel, 10 g of angelica dahurica, 7 g of fennel, 5 g of tsaoko, 1 g of clove and 5 g of nutmeg powder, frying, adding 12000 mL of water, 120 mL of cooking wine and 20 mL of chicken extract into the fried spice, uniformly mixing, finally adding 760 g of salt, 40 g of chicken essence, 6 g of goose meat extract, 6 g of yeast extract, 18 g of D-sodium erythorbate and 30 g of compound phosphate No. 2, uniformly mixing to obtain a wet pickling material, and controlling the temperature of the wet pickling material to be 2 ℃;
(3) soaking and pickling: soaking the raw material goose cleaned in the step (1) in the wet pickling material in the step (2) for pickling for 1.5 h;
(4) airing and packaging: and (4) taking out the salted goose cured in the step (3), draining, carrying out vacuum packaging, soaking in a constant-temperature bucket at 62 ℃ for 30 min, carrying out pasteurization, and wiping off the moisture on the surface of the package to obtain the finished salted goose green compact.
Example 2:
as shown in fig. 1, the present embodiment provides a technical solution: the method for manufacturing the salted goose green body specifically comprises the following steps:
(1) unfreezing: thawing raw goose at normal temperature for 2 h, thawing the raw goose in a flowing bucket, removing viscera and limbs after thawing completely, and cleaning until no blood stain exists;
(2) preparing a wet pickling material: mixing and frying 11 g of scallion, 50 g of pepper, 10 g of bay leaf, 6 g of cinnamon powder, 6.5 g of star anise powder, 2 g of dried orange peel, 11 g of angelica dahurica, 9 g of fennel, 6 g of tsaoko amomum fruit, 2 g of clove and 6 g of nutmeg powder, adding 13000 mL of water, 130 mL of cooking wine and 30 mL of chicken extract into the fried spice, uniformly mixing, finally adding 980 g of salt, 50 g of chicken essence, 8 g of goose meat extract, 8 g of yeast extract, 19 g of D-sodium erythorbate and 40 g of compound phosphate No. 2, uniformly mixing to obtain a wet pickling material, and controlling the temperature of the wet pickling material to be 4 ℃;
(3) soaking and pickling: soaking the raw material goose cleaned in the step (1) in the wet pickling material in the step (2) for pickling for 2 hours;
(4) airing and packaging: and (4) taking out the salted goose cured in the step (3), draining, carrying out vacuum packaging, soaking in a constant-temperature barrel at 63 ℃ for 40 min, carrying out pasteurization, and wiping off the moisture on the surface of the package to obtain the finished salted goose green compact.
Example 3:
as shown in fig. 1, the present embodiment provides a technical solution: the method for manufacturing the salted goose green body specifically comprises the following steps:
(1) unfreezing: thawing raw goose at normal temperature for 2 h, thawing the raw goose in a flowing bucket, removing viscera and limbs after thawing completely, and cleaning until no blood stain exists;
(2) preparing a wet pickling material: 13 g of scallion, 60 g of pepper, 12 g of bay leaf, 8 g of cinnamon powder, 8 g of star anise powder, 3 g of dried orange peel, 12 g of angelica dahurica, 10 g of fennel, 7 g of tsaoko, 3 g of clove and 6.5 g of nutmeg powder are mixed and fried, 14000 mL of water, 140 mL of cooking wine and 40 mL of chicken juice are added into the fried spice and uniformly mixed, and finally 1200 g of salt, 60 g of chicken essence, 10 g of goose meat extract, 10 g of yeast extract, 20 g of D-sodium erythorbate and 45 g of compound phosphate No. 2 are added and uniformly mixed to obtain a wet pickling material, wherein the temperature of the wet pickling material is controlled to be 6 ℃;
(3) soaking and pickling: soaking the raw material goose cleaned in the step (1) in the wet pickling material in the step (2) for pickling for 2 hours;
(4) airing and packaging: and (4) taking out the salted goose cured in the step (3), draining, carrying out vacuum packaging, soaking in a constant-temperature bucket at 65 ℃ for 45 min, carrying out pasteurization, and wiping off the moisture on the surface of the package to obtain the finished salted goose green compact.
When the method works, the raw material goose is selected from the frozen smooth goose, the cost is lower compared with the fresh goose selected from the existing commercial salt water goose product, the method has higher commercial value, the raw material goose is not heated in the process of preparing the green goose, the protein denaturation of goose meat is avoided, the flavor of the goose meat is kept to the maximum extent, the process of stewing is cancelled, the preparation efficiency is improved, the energy consumption is reduced, and the method is suitable for processing the green goose of the salt water goose produced in batches.
The present invention is not limited to the above-mentioned embodiments, and based on the technical solutions disclosed in the present invention, those skilled in the art can make some substitutions and modifications to some technical features without creative efforts according to the disclosed technical contents, and these substitutions and modifications are all within the protection scope of the present invention.
Claims (5)
1. The method for manufacturing the salted goose green body is characterized by comprising the following steps:
(1) unfreezing: thawing raw goose at normal temperature, thawing the raw goose in a flowing bucket, removing viscera and limbs after thawing completely, and cleaning until no blood stain exists;
(2) soaking and pickling: soaking the raw material goose cleaned in the step (1) in a wet pickling material for pickling for 1.5-2 hours;
(3) airing and packaging: and (3) taking out the salted goose cured in the step (2), draining, carrying out vacuum packaging, then putting into a constant-temperature barrel for soaking and sterilizing, and wiping off the moisture on the surface of the package to obtain the finished salted goose green compact.
2. The method for making the salted goose green compact as claimed in claim 1, wherein the method comprises the following steps: in the step (1), the raw material goose is frozen goose, and is thawed at normal temperature for 2 hours.
3. The method for making the salted goose green compact as claimed in claim 1, wherein the method comprises the following steps: the curing material in the step (2) is prepared according to the consumption of the wet curing material of one goose, and the preparation steps of the wet curing material are as follows: firstly, mixing and frying scallion, pepper, bay leaves, cinnamon powder, star anise powder, dried orange peel, angelica dahurica, fennel, tsaoko amomum fruit, clove and nutmeg powder, then adding water, cooking wine and chicken extract to be uniformly mixed, finally adding salt, chicken essence, goose meat extract, yeast extract, D-sodium erythorbate and composite phosphate to be uniformly mixed to obtain wet pickling materials, wherein the temperature of the wet pickling materials is controlled to be 2-6 ℃.
4. The method for making the salted goose green compact as claimed in claim 3, wherein the method comprises the following steps: the wet pickling materials are added according to the weight ratio, 8-13 parts of scallion, 4-6 parts of pepper, 8-12 parts of myrcia, 4-8 parts of cinnamon powder, 5-8 parts of star anise powder, 0.2-0.3 part of dried orange peel, 1-1.2 parts of angelica dahurica, 0.7-1 part of fennel, 0.5-0.7 part of amomum tsao-ko, 0.1-0.3 part of clove, 0.5-0.65 part of nutmeg powder, 76-120 parts of salt, 4-6 parts of chicken essence, 6-10 parts of goose meat extract, 6-10 parts of yeast extract, 1.8-2 parts of D-sodium erythorbate and 3-4.5 parts of composite phosphate, and the volume ratio of water, cooking wine and chicken juice is 100: 1: (2-4).
5. The method for making the salted goose green compact as claimed in claim 1, wherein the method comprises the following steps: the pasteurization method in the step (3) adopts pasteurization, the constant temperature of the constant temperature barrel is 62-65 ℃, and the soaking time in the constant temperature barrel is 30-45 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210046970.XA CN114403370A (en) | 2022-01-17 | 2022-01-17 | Method for making green body of salted goose |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210046970.XA CN114403370A (en) | 2022-01-17 | 2022-01-17 | Method for making green body of salted goose |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341386A (en) * | 2001-09-20 | 2002-03-27 | 扬州馋神食品有限公司 | Modernization production method of traditional Feng goose |
| CN101601479A (en) * | 2009-07-02 | 2009-12-16 | 四川五斗米食品开发有限公司 | A kind of method of cure foods |
| CN102960746A (en) * | 2012-12-21 | 2013-03-13 | 南京农业大学 | Processing technology of low-sodium crisp and tender salted waterfowl-meat product |
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| CN105166971A (en) * | 2015-08-27 | 2015-12-23 | 谭祥应 | Processing method of manually hammered goose meat |
| CN105901543A (en) * | 2016-04-15 | 2016-08-31 | 安徽卫食园肉类食品有限公司 | A preparing method of a salted 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 |
| CN111328996A (en) * | 2020-03-27 | 2020-06-26 | 王永开 | Preparation method of salted goose |
| EP3815539A1 (en) * | 2019-10-28 | 2021-05-05 | Hayati Yarkadas | Method for dry-aging goose meat with salt, goose meat treated according to this method and method for preparing dry-aged goose meat |
-
2022
- 2022-01-17 CN CN202210046970.XA patent/CN114403370A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341386A (en) * | 2001-09-20 | 2002-03-27 | 扬州馋神食品有限公司 | Modernization production method of traditional Feng goose |
| CN101601479A (en) * | 2009-07-02 | 2009-12-16 | 四川五斗米食品开发有限公司 | A kind of method of cure foods |
| CN102960746A (en) * | 2012-12-21 | 2013-03-13 | 南京农业大学 | Processing technology of low-sodium crisp and tender salted waterfowl-meat product |
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| CN105166971A (en) * | 2015-08-27 | 2015-12-23 | 谭祥应 | Processing method of manually hammered goose meat |
| CN105901543A (en) * | 2016-04-15 | 2016-08-31 | 安徽卫食园肉类食品有限公司 | A preparing method of a salted 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 |
| EP3815539A1 (en) * | 2019-10-28 | 2021-05-05 | Hayati Yarkadas | Method for dry-aging goose meat with salt, goose meat treated according to this method and method for preparing dry-aged goose meat |
| CN111328996A (en) * | 2020-03-27 | 2020-06-26 | 王永开 | Preparation method of salted goose |
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