CN116114833A - Production process of marinated goose - Google Patents

Production process of marinated goose Download PDF

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Publication number
CN116114833A
CN116114833A CN202211095431.1A CN202211095431A CN116114833A CN 116114833 A CN116114833 A CN 116114833A CN 202211095431 A CN202211095431 A CN 202211095431A CN 116114833 A CN116114833 A CN 116114833A
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marinating
goose
marinated
meat
parts
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殷德平
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Sichuan Hengfeng Xiaolan Food Co ltd
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Sichuan Hengfeng Xiaolan 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
    • 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
    • A23L13/40—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a production process of marinated geese, and belongs to the technical field of food processing; the method comprises the following steps: s1, thawing and cleaning; s2, pickling; s3, pre-marinating; s4, freezing the embryo; s5, re-marinating; s6, a finished product; the embryo freezing process comprises the following steps: rapidly cooling the pre-marinated product to-24 ℃ to-18 ℃, continuously freezing at the temperature for 24-72 hours, and thawing; according to the invention, the pre-marinating process is adopted to remove the fishy smell of the goose meat, and the freezing embryo process is adopted to tighten the fiber of the goose meat, so that the goose meat is chewy; by arranging the compound marinating process, the compound marinating material can penetrate into tissue cells, so that the old marinated taste of the goose is endowed, the flavor of the goose is further improved, and the taste of the goose is more homozygous; meanwhile, the water in the marinating material can be fully absorbed among the fibers of the goose meat tissue through the marinating process, so that the muscle fibers become soft, the taste of the goose meat firewood is effectively reduced, and the meat plumpness is improved.

Description

Production process of marinated goose
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of marinated geese.
Background
The goose contains various amino acids necessary for human growth and development, the composition of the goose is close to the proportion of amino acids required by human body, and the goose is a complete protein and a high-quality protein from the aspect of biological value. The fat content of the goose meat is lower, only slightly higher than that of chicken meat, and is much lower than that of other meats. The goose meat has low fat content, good quality and high unsaturated fatty acid content, and particularly has linolenic acid content which is better than that of other meats, thus being beneficial to human health. The melting point of the goose fat is also very low, the texture is soft, and the goose fat is easy to digest and absorb by human bodies.
At present, the common processing mode of the goose meat is pickling-marinating, namely, the marinating material is adopted to pickle the goose meat, and the marinating material is adopted to marinate the goose meat so as to prepare the marinated goose with full marinating flavor. In order to expand the demands of the market on geese, the current goose cultivation period is greatly shortened, so that the goose meat is tender, the chewing strength is lacked, and the taste of the marinated geese is seriously affected.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a production process of a marinated goose; so as to at least achieve the purpose that the marinated goose is chewy and does not dry firewood.
The aim of the invention is realized by the following technical scheme:
a production process of a marinated goose comprises the following steps:
s1, thawing and cleaning; s2, pickling; s3, pre-marinating; s4, freezing the embryo; s5, re-marinating; s6, obtaining a finished product.
The embryo freezing process comprises the following steps: and (3) rapidly cooling the pre-marinated product to-24 ℃ to-18 ℃, continuously freezing at the temperature for 24-72 hours, and thawing.
As some possible embodiments of the application, the embryo freezing time in the step S4 is 40-50h.
As some embodiments of the present application, the curing process in the step S2 is: pickling at 0-6deg.C for 45-50 hr.
As some embodiments of the present application, the marinade in step S2 includes the following components in parts by weight: 2.4-2.6 parts of edible salt, 0.01-0.015 part of ethyl maltol, 0.8-1.1 part of white spirit, 1-1.3 parts of old ginger, 0.9-1.1 parts of green Chinese onion and 0.14-0.15 part of compound phosphate.
As some embodiments of the present application, the pre-halogenation process in step S3 is as follows: pre-marinating for 30-38min at 95-100deg.C.
As some embodiments of the present application, the thawing operation is: thawing at 0-6 deg.c to the temperature of-2 deg.c in the center of the product.
As some embodiments of the present application, the re-halogenation process in step S5 is: and re-marinating the thawed product at 95-100 ℃ for 30-35min.
As some embodiments of the present application, after the step S5, the re-marinated product is fried in oil at 155-160 ℃ for 4-6S.
Compared with the prior art, the invention has the beneficial effects that:
1. in the preparation process, the twice marinating process is set, and meanwhile, the frozen embryo process is set in the middle of the twice marinating process, so that the meat fishy smell and the blood fishy smell of the goose meat can be removed through the pre-marinating process, and the fiber of the goose meat can be contracted through the frozen embryo process, so that the goose meat is chewy; by arranging the re-marinating process, marinating materials of the re-marinating process can penetrate into tissue cells, so that the old marinated taste of the goose is endowed, the flavor of the goose is further improved, and the taste of the goose is more homozygous; in addition, the taste of the marinated goose can be balanced by adding the frozen embryo in the two marinating processes; meanwhile, as part of water is lost in the pre-marinating process and the frozen embryo process, the water in marinating materials can be fully absorbed among tissue fibers of the goose through the re-marinating process, so that muscle fibers become soft, the taste of the firewood of the goose is effectively reduced, and the plumpness of the meat is improved.
2. In the process of freezing the embryo, the chewing strength of the goose meat can be effectively improved by regulating and controlling the temperature and time of the frozen embryo, but a slight firewood phenomenon still occurs, and the defect that the goose meat has firewood phenomenon in the process of freezing the embryo can be effectively overcome by adding compound phosphate in the process of pickling.
3. The fried goose is fried after the re-marinating process, so that the surface of the marinated goose is bright, and the color, the smell and the taste of the goose are good; meanwhile, as the fat content of the goose meat is low, the oil fragrance and the meat fragrance of the marinated goose can be given by frying, so that the old marinating taste in the marinated goose is balanced, and the oil marinated mixed fragrance taste is formed.
Description of the drawings:
fig. 1: the production flow charts in examples 1-3;
fig. 2: the production flow diagram in example 4;
Detailed Description
The following will clearly and fully describe the technical solutions in the embodiments of the present application, and it is obvious that the described embodiments are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art based on the embodiments herein without making any inventive effort, are intended to be within the scope of the present application.
At present, the common processing mode of the goose meat is pickling-marinating, namely, the marinating material is adopted to pickle the goose meat, and the marinating material is adopted to marinate the goose meat so as to prepare the marinated goose with full marinating taste.
Based on the above, the invention provides a marinated goose production process, which comprises the following steps:
s1, thawing and cleaning; s2, pickling; s3, pre-marinating; s4, freezing the embryo; s5, re-marinating; s6, obtaining a finished product.
The embryo freezing process comprises the following steps: and (3) rapidly cooling the pre-marinated product to-24 ℃ to-18 ℃, continuously freezing at the temperature for 24-72 hours, and thawing.
The invention selects white geese which are slaughtered at present or keep fresh for no longer than 10 hours after slaughtering so as to make the meat quality of the geese plump, and overcomes the defect of poor mouthfeel of finished products caused by broken meat quality and dried firewood of the long-time frozen geese which are selected as raw materials in the prior art; the goose meat is cleaned and pickled, so that the goose meat is tasty in advance, the defect of insufficient tasting during marinating is overcome, and meanwhile, the fishy peculiar smell contained in the goose meat can be primarily removed, the taste is improved, and the flavor is increased; then the fishy smell of the goose meat is further removed through a pre-marinating process, and the flavor of the goose meat is improved through marinating materials; the pre-marinated product is frozen, so that the fiber of the goose is contracted, the chewing strength of the goose is improved, in addition, the marinating material basically stays on the surface of the marinated goose due to limited pre-marinating time, the flavor of the marinating material can also permeate into the deep part of the meat in the early stage of the embryo freezing process, the peculiar smell of the goose can be further reduced, and the flavor inside and outside the goose is more uniform; through the re-marinating process, the old marinating materials can go deep into tissue cells, so that the taste of the old marinated goose meat is endowed, the flavor of the goose meat is improved, and the taste of the goose meat is more pure and mellow; meanwhile, through the re-marinating process, moisture in marinating materials can be fully absorbed among the fibers of the goose meat tissues, so that the muscle fibers become soft, the taste of the goose meat firewood is effectively reduced, and the meat plumpness is improved. In addition, in the frozen process of the goose, muscle cells are broken due to the fact that ice crystals are increased, muscle dehydration and denaturation are caused, meat quality and taste are affected, further expansion of the ice crystals can be reduced through rapid cooling of a pre-marinated product, breakage of the muscle cells is further reduced, meanwhile, the cell breakage degree can be reduced through further limiting of the time of frozen embryo, and further the firewood degree of the goose is reduced.
In order to further improve the chewing strength of the goose and reduce the firewood degree of the goose, as some possible embodiments of the application, the embryo freezing time is further limited, namely, the embryo freezing time in the step S4 is 40-50h, and then thawing is performed.
In order to further improve the flavor of the goose, as some possible embodiments of the present application, a curing process is further defined, that is, the curing process in step S2 is: pickling at 0-6deg.C for 45-50 hr. The low-temperature pickling can reduce the nutrition loss of the goose, furthest reserve the nutrient components of the goose such as protein, amino acid, vitamin, mineral substances and the like and the complete fibrous tissue of the meat, and furthest maintain the original nutrition and the inherent flavor of the goose.
In order to further improve the flavor of the goose and reduce the dryness of the goose, as some embodiments of the present application, the curing material in the curing process is further defined, that is, the curing material in the step S2 includes the following components in parts by weight: 2.4-2.6 parts of edible salt, 0.01-0.015 part of ethyl maltol, 0.8-1.1 part of white spirit, 1-1.3 parts of old ginger, 0.9-1.1 parts of green Chinese onion and 0.14-0.15 part of compound phosphate.
When in curing, the curing material is added, so that the goose meat can enter the bottom taste in advance, and the taste shortage during marinating is overcome; the chemical components of the ethanol in the white spirit, the components of the old ginger, the green Chinese onion and the like react with the fishy smell molecules in the goose meat to be converted into new substances without fishy smell or with less fishy smell, so that the aim of removing fishy smell and the smell is fulfilled; in addition, due to the permeation of salt, the salt enters the muscles of the goose meat to be condensed and discharged, so that the fragrance of the meat is concentrated, and meanwhile, part of fishy smell substances can be taken away when part of water in the goose meat is lost, so that the purpose of further removing the peculiar smell is achieved; in addition, the ethyl maltol can effectively remove the blood fishy smell and the meat fishy smell in the goose meat, so that the taste of the goose meat is improved; the phenomenon of goose meat firewood can occur in the freezing process, the water retention effect can be exerted by adding the composite phosphate, the cell disruption in the goose meat frozen embryo process is reduced, the degree of the goose meat firewood is further reduced, and the taste of the marinated goose is improved; meanwhile, by adding the composite phosphate, the composite phosphate can play a synergistic effect with the marinating material in the marinating process of two marinating processes, so that the color degree of the marinated goose is improved.
In order to further enhance the flavor of the goose, as some possible embodiments of the present application, a pre-marinating process is further defined, namely, the pre-marinating process in step S3 is as follows: pre-marinating for 30-38min at 95-100deg.C; the pre-marinating material in the pre-marinating process comprises the following components in parts by weight: 300-310 parts of water, 9-10 parts of edible salt, 3-3.5 parts of monosodium glutamate, 0.9-1 part of yeast extract, 1.6-1.8 parts of chicken extract, spice bag (trinaphthalene 0.2-0.25 parts, star anise 0.25-0.3 parts, cinnamon 0.15-0.2 parts, tsaoko cardamon 0.2-0.25 parts, clove 0.05-0.07 parts, vanilla 0.1-0.13 parts, nutmeg 0.15-0.18 parts and amomum villosum 0.2-0.3 parts.
In order to further improve the flavor of the goose and reduce the dryness of the goose, as some embodiments of the application, the thawing process is further defined, namely, the thawing operation is as follows: thawing at 0-6 deg.c to the temperature of-2 deg.c in the center of the product.
In order to further enhance the flavor of the goose, as some possible embodiments of the present application, a re-marinating process is further defined, namely, the re-marinating process in step S5 is: re-marinating the thawed product at 95-100deg.C for 30-35min; wherein, the compound halogen material in the compound halogen process is as follows: 300-310 parts of water, 9-10 parts of edible salt, 3-3.5 parts of monosodium glutamate, 0.9-1 part of yeast extract, 1.6-1.8 parts of chicken extract, 3-3.5 parts of white granulated sugar, 4.5-5 parts of homemade sugar color, 2-2.5 parts of capsicum oil, spice bag (fennel 0.05-0.06 part, star anise 0.02-0.025 part, kaempferia galanga 0.02-0.025 part, dried orange peel 0.01-0.015 part, tsaoko amomum fruit 0.02-0.025 part, nutmeg 0.01-0.015 part, cardamon 0.004-0.006 part, cape jasmine 0.001-0.003 part, alpinia oxyphylla 0.001-0.003 part, myrcia 0.004-0.006 part, nardostachya root 0.001-0.003 part, lingcao 0.001-0.003 part, pepper 0.02-0.003 part, nutgrass galingale herb 0.01-0.025 part, pepper 0.01-0.003 part, licorice root 0.001-0.001 part
In order to further improve the color and luster degree of the goose meat and the oil halogen taste of the goose meat, as some possible embodiments of the application, the thawing process is further limited, namely, after the step S5, the product after the re-halogen is put into oil with the temperature of 155-160 ℃ for frying for 4-6S.
The preparation of the marinated goose described in the application is further described in detail below in connection with the detailed description; noteworthy are: the various raw materials (except for homemade sugar color) in the examples and comparative examples are all commercially available products, and the production process in the examples is shown in fig. 1.
Example 1 (preparation scheme as shown in FIG. 1)
S1, slaughtering and cleaning; pretreating slaughtered fresh white geese or white geese with fresh-keeping time not longer than 10 hours after slaughtering, including removing anus, tail fat gland, trachea, esophagus, crude hair root, viscera and the like, and cleaning goose meat;
s2, pickling; taking 100 kg of cleaned goose meat, adding marinating materials (2.4 kg of edible salt, 0.015 kg of ethyl maltol, 0.8 kg of white wine, 1 kg of old ginger, 1.1 kg of green Chinese onion and 0.14 kg of compound phosphate), fully mixing, and curing for 50h at 2 ℃;
s3, pre-marinating; taking out the salted goose meat, fully mixing with pre-marinating materials (310 kg of water, 10 kg of edible salt, 3 kg of monosodium glutamate, 1 kg of yeast extract, 1.8 kg of chicken extract, spice bag (0.25 kg of trinaphthalene, 0.3 kg of star anise, 0.15 kg of cinnamon, 0.25 kg of tsaoko cardamom, 0.07 kg of clove, 0.13 kg of vanilla, 0.18 kg of nutmeg and 0.3 kg of fructus amomi)) and pre-marinating for 38min at 95 ℃;
s4, freezing the embryo; rapidly cooling the pre-marinated product to-24 ℃, freezing at the temperature for 32 hours, and then thawing at 0-6 ℃ until the central temperature of the product is-2 ℃;
s5, re-marinating; mixing the thawed product with compound marinating material [ 300 parts of water, 10 parts of edible salt, 3.5 parts of monosodium glutamate, 0.9 part of yeast extract, 1.8 parts of chicken extract, 3.5 parts of white granulated sugar, 4.5 parts of homemade sugar color, 2.5 parts of capsicol, spice bag (0.05 part of fennel, 0.025 part of star anise, 0.02 part of kaempferia galanga, 0.01 part of dried orange peel, 0.025 part of tsaoko cardamon, 0.015 part of nutmeg, 0.004 part of nutmeg, 0.003 part of cape jasmine, 0.003 part of galangal, 0.003 part of fructus amomi, 0.004 part of myrcia, 0.006 part of rhizoma nardostachyos, 0.003 part of herb of Chinese schizandrae, 0.001 part of lingcao, 0.025 part of pepper and 0.003 part of liquorice ] thoroughly, and then carrying out compound marinating for 30min at 100 ℃;
s7, frying: frying the re-marinated product in a 160 ℃ oil pan for 5s;
s6, finished product: and fishing out the fried product, and cooling to obtain a marinated goose finished product.
Example 2 (preparation scheme as shown in FIG. 1)
S1, slaughtering and cleaning; pretreating slaughtered fresh white geese or white geese with fresh-keeping time not longer than 10 hours after slaughtering, including removing anus, tail fat gland, trachea, esophagus, crude hair root, viscera and the like, and cleaning goose meat;
s2, pickling; taking 100 kg of cleaned goose meat, adding marinating materials (2.6 kg of edible salt, 0.015 kg of ethyl maltol, 1.1 kg of white wine, 1 kg of old ginger, 1.1 kg of green Chinese onion and 0.15 kg of compound phosphate), fully mixing, and curing for 45h at 6 ℃;
s3, pre-marinating; taking out the salted goose meat, fully mixing with pre-marinating materials (300 kg of water, 9 kg of edible salt, 3.5 kg of monosodium glutamate, 1 kg of yeast extract, 1.8 kg of chicken extract, a spice bag (trinaphthalene 0.25 kg, star anise 0.28 kg, cinnamon 0.17 kg, tsaoko cardamom 0.22 kg, clove 0.06 kg, vanilla kg 0.11 kg, nutmeg 0.15 kg and amomum villosum) and pre-marinating for 38min at 95 ℃;
s4, freezing the embryo; rapidly cooling the pre-marinated product to-18 ℃, freezing at the temperature for 60 hours, and then thawing at 0-6 ℃ until the central temperature of the product is-2 ℃;
s5, re-marinating; mixing the thawed product with compound marinating material (310 parts of water, 10 parts of edible salt, 3.5 parts of monosodium glutamate, 0.95 part of yeast extract, 1.7 parts of chicken extract, 3.5 parts of white granulated sugar, 4.8 parts of homemade sugar color, 2 parts of capsicum oil, spice bag (0.055 part of fennel, 0.02 part of star anise, 0.025 part of kaempferia galanga, 0.01 part of dried orange peel, 0.02 part of fructus tsaoko, 0.015 part of nutmeg, 0.006 part of nutmeg, 0.003 part of cape jasmine, 0.001 part of galangal, 0.003 part of fructus amomi, 0.005 part of myrcia, 0.006 part of rhizoma nardostachyos, 0.001 part of herb of Chinese herbaceous, 0.003 part of Chinese clematis, 0.025 part of pepper and 0.003 part of liquorice) thoroughly, and then at 98 ℃,
re-marinating for 32min;
s6, frying: frying the re-marinated product in a 158 ℃ oil pan for 5s;
s7, finished product: and fishing out the fried product, and cooling to obtain a marinated goose finished product.
Example 3 (preparation scheme as shown in FIG. 1)
S1, slaughtering and cleaning; pretreating slaughtered fresh white geese or white geese with fresh-keeping time not longer than 10 hours after slaughtering, including removing anus, tail fat gland, trachea, esophagus, crude hair root, viscera and the like, and cleaning goose meat;
s2, pickling; taking 100 kg of cleaned goose meat, adding marinating materials (2.5 kg of edible salt, 0.013 kg of ethyl maltol, 1 kg of white wine, 1.2 kg of old ginger, 0.1 kg of green Chinese onion and 0.145 kg of compound phosphate), fully mixing, and curing at 3 ℃ for 48 hours;
s3, pre-marinating; taking out the salted goose meat, fully mixing with pre-marinating materials (300 kg of water, 10 kg of edible salt, 3 kg of monosodium glutamate, 1 kg of yeast extract, 1.8 kg of chicken extract, spice bag (0.25 kg of trinaphthalene, 0.3 kg of star anise, 0.15 kg of cinnamon, 0.25 kg of tsaoko cardamom, 0.05 kg of clove, 0.13 kg of vanilla, 0.15 kg of nutmeg and 0.3 kg of fructus amomi) and pre-marinating for 37min at 99 ℃;
s4, freezing the embryo; rapidly cooling the pre-marinated product to-20 ℃, freezing at the temperature for 45 hours, and then thawing at 0-6 ℃ until the central temperature of the product is-2 ℃;
s5, re-marinating; mixing the thawed product with compound marinating material [ 300 parts of water, 10 parts of edible salt, 3 parts of monosodium glutamate, 0.9 part of yeast extract, 1.8 parts of chicken extract, 3 parts of white granulated sugar, 5 parts of homemade sugar, 2.5 parts of capsicum oil, spice bag (0.06 part of fennel, 0.025 part of star anise, 0.025 part of kaempferia galanga, 0.01 part of dried orange peel, 0.025 part of fructus amomi, 0.015 part of nutmeg, 0.005 part of cardamom, 0.002 part of cape jasmine, 0.003 part of rhizoma alpiniae oxyphyllae, 0.003 part of fructus amomi, 0.005 part of myrcia, 0.006 part of rhizoma nardostachyos, 0.001 part of herb, 0.002 part of lingcao, 0.025 part of pepper and 0.003 part of liquorice ] thoroughly, and then carrying out compound marinating for 33min at 99 ℃;
s6, frying: frying the re-marinated product in a 160 ℃ oil pan for 5s;
s7, finished product: and fishing out the fried product, and cooling to obtain a marinated goose finished product.
Example 4 (preparation scheme as shown in FIG. 2)
Compared with the embodiment 3, the marinated product is directly cooled to obtain the marinated goose product without frying; the remaining steps and parameters were the same as in example 3.
Comparative example 1
In comparison with example 3, no complex phosphate was added in the pre-halogenation process, and the remaining steps and parameters were the same as in example 3.
Comparative example 2
In comparison with example 3, in step S1: changing fresh white geese or white geese with fresh-keeping time not longer than 10 hours after slaughtering into white geese with frozen preservation for 30 hours after slaughtering; the remaining steps and parameters were the same as in example 3.
Comparative example 3
Compared with example 3, the freezing time in the step S4 is changed to 10h, and the rest steps and parameters are the same as those in example 3.
Comparative example 4
Compared with example 3, the freezing time in the step S4 is changed to 100h, and the rest steps and parameters are the same as those in example 3.
Comparative example 5
Compared with example 3, the pickling temperature in the step S2 is changed to normal temperature, and the rest steps and parameters are the same as those in example 3.
Comparative example 6
Compared with example 3, the rapid cooling in S4 is changed to slow cooling, and the rest steps and parameters are the same as those in example 3.
Comparative example 7
Compared with example 3, the embryo freezing process is not performed, namely the pre-marinated product is directly put into a marinating material for marinating process, and the rest steps and parameters are the same as those of example 3.
Comparative example 8
S1, preparing a main material: killing lion head goose, removing viscera, cleaning, air drying to obtain embryo, smearing 80g refined salt on the inner and outer sides of goose body, spreading the embryo with a section of bamboo pole, and hanging in sterilized fume hood;
s2, preparing auxiliary materials: taking 120 parts of cardamom, 15 parts of clove and 15 parts of liquorice according to parts by weight, mixing the auxiliary materials, and packaging the mixture with gauze to obtain an auxiliary material bag;
s3, preparing brine: the brine consists of the following raw materials in weight: 8000-12000 parts of clear water, 2800 parts of goose oil, 200 parts of refined salt, 1200 parts of soy sauce, 80 parts of rock candy, 40 parts of cooking wine, 300 parts of cassia bark, 40 parts of star anise and 200 parts of old ginger slices, and uniformly mixing the above components to obtain brine;
s4, marinating: boiling the brine prepared in the step S3 in a brine pot, taking 5000 parts of goose embryo according to the parts by weight, adding an auxiliary material bag prepared in the step S2, boiling with strong fire, turning into small fire, keeping the brine in a boiling state, and taking out after the goose embryo is lifted from the brine for 5S and then put into the brine for 8 times after the small fire is boiled for 25min, wherein the brine is kept in a boiling state until the goose embryo is soft and the skin is colored, so as to ensure that the final product is controllable;
s5, cooling: the product after marinating is quickly cooled by an air conditioner in a cooling room, the cooling room is provided with air circulation equipment, and a gauze is arranged at a vent.
The preparation is described as follows: the preparation process of the sugar color comprises the following steps: adding 500 parts of clear water into a pot, heating to boil with strong fire, adding 300 parts of rock sugar and 20 parts of edible oil, continuously stirring in one direction with a shovel, decocting until the sugar color turns black, adding a proper amount of water into the pot, and decocting with strong fire for 8-10 minutes to obtain the sugar color.
Experimental examples the finished products of the marinated geese in the above examples 1-4 and comparative examples 1-8 were compared, including comparison of two indexes of taste and mouthfeel, and the comparison results are shown in table 1:
Figure SMS_1
as can be seen from table 1:
the marinated goose finished products in the embodiments 1-3 are obtained by curing, pre-marinating, freezing embryo, re-marinating and frying, and the marinated goose finished products are delicious in taste, not salty and light, oil marinated and mixed with fragrance, oil and not greasy, compact in meat quality, rich in elasticity, quite chewy, not dry, quite good in taste and flavor, and the marinated goose finished products in the embodiment 4 are not subjected to a frying process, are favored to have marinating taste, are slightly short in meat flavor as a whole, and are still quite good in taste; the frying technology is added in the embodiment 1-3, so that the prepared marinated goose meat has stronger fragrance, more balanced marinating taste and oil taste, no bias of taste and thoroughly mixed oil marinating fragrance; in the comparative example 1, the composite phosphate is not added, so that the number of cell cracks is increased in the embryo freezing process, water shortage is serious, and the meat quality of the marinated goose finished product is high in breaking degree and high in firewood dryness; in comparative example 2, frozen white geese are used as raw materials, which can cause serious muscle cell rupture, so that when embryo freezing is performed in the later period, even if composite phosphate is added, cell rupture is difficult to control, and further, the meat quality is dry; in the comparative example 3, the embryo freezing time is shorter, so that the muscle fiber of the goose is not compact enough, and the meat quality of the marinated goose is still tender, and the chewing strength is poor; comparative example 4 resulted in severe muscle cell disruption due to excessively long embryo freezing time, and further resulted in dry firewood meat; comparative example 5 was salted for too long at normal temperature, resulting in severe oxidation of the goose meat, severely affecting the taste of the goose meat; in comparative example 6, the slow cooling mode adopted in the embryo freezing process can cause ice crystals to become larger, so that the internal cell structure is more easily damaged, intercellular gaps are generated, the cell rupture is serious, and the meat quality is further improved; in comparative example 7, the embryo freezing process was not performed, so that the meat quality was fresh and tender, and the chewing strength was poor; comparative example 8 is prior art, which does not undergo embryo freezing process, and only adopts curing and marinating processes, which results in soft and soft meat and poor chewing.
The foregoing is merely a preferred embodiment of the invention, and it is to be understood that the invention is not limited to the form disclosed herein and is not to be considered as excluding other embodiments, but is capable of numerous other combinations, modifications and environments and is capable of modifications within the scope of the inventive concept, either by the foregoing teachings or by the teaching of the relevant art. And that modifications and variations which do not depart from the spirit and scope of the invention are intended to be within the scope of the appended claims.

Claims (8)

1. The production process of the marinated goose is characterized by comprising the following steps of:
s1, thawing and cleaning; s2, pickling; s3, pre-marinating; s4, freezing the embryo; s5, re-marinating; s6, obtaining a finished product.
The embryo freezing process comprises the following steps: and (3) rapidly cooling the pre-marinated product to-24 ℃ to-18 ℃, continuously freezing at the temperature for 24-72 hours, and thawing.
2. The process according to claim 1, wherein the embryo freezing time in step S4 is 40-50h.
3. The process for producing a marinated goose as claimed in claim 1, wherein the curing process in the step S2 is as follows: pickling at 0-6deg.C for 45-50 hr.
4. The marinade production process according to claim 1, wherein the marinade in the step S2 comprises the following components in parts by weight: 2.4-2.6 parts of edible salt, 0.01-0.015 part of ethyl maltol, 0.8-1.1 part of white spirit, 1-1.3 parts of old ginger, 0.9-1.1 parts of green Chinese onion and 0.14-0.15 part of compound phosphate.
5. The process for producing a marinated goose as claimed in claim 1, wherein the pre-marinating process in the step S3 is as follows: pre-marinating for 30-38min at 95-100deg.C.
6. The process for preparing a marinated goose as claimed in claim 1, wherein the thawing operation is as follows: thawing at 0-6 deg.c to the temperature of-2 deg.c in the center of the product.
7. The process for producing a marinated goose as claimed in claim 1, wherein the re-marinating process in the step S5 is as follows: and re-marinating the thawed product at 95-100 ℃ for 30-35min.
8. The process according to claim 1, wherein after step S5, the product after re-marinating is fried in oil at 155-160 ℃ for 4-6S.
CN202211095431.1A 2022-09-05 2022-09-05 Production process of marinated goose Pending CN116114833A (en)

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