CN1182793C - Wild goose cooking process - Google Patents
Wild goose cooking process Download PDFInfo
- Publication number
- CN1182793C CN1182793C CNB011284269A CN01128426A CN1182793C CN 1182793 C CN1182793 C CN 1182793C CN B011284269 A CNB011284269 A CN B011284269A CN 01128426 A CN01128426 A CN 01128426A CN 1182793 C CN1182793 C CN 1182793C
- Authority
- CN
- China
- Prior art keywords
- wild goose
- sauce
- wild
- weight
- grams
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to a method for processing wide geese into cooked food, which belongs to the field of food preparation. The method uses artificially-fed wild geese as main materials and uses selfmade auxiliary materials. The method is composed of the following steps of main material selection, feeding and cleaning, slaughter and dehairing, thorax opneing and washing, auxiliary material preparation, block cutting and bagging, quick oil frying, etc. The present invention has the advantages of convenient operation, standard steps and easy popularization. The wide geese food processed by using the method has the advantages of bright color, strong fragrance, crisp skin, tender meat and longtime aftertaste, has the functions of expelling wind, activating blood circulation, reducing and clearing away heat and strengthening tendons and muscles, and is ideal health-care and nutritive food.
Description
Technical field
The present invention relates to the preparation method of food, particularly relate to a kind of method that wild goose is processed into prepared food.
Background technology
Wild goose has another name called letter, belongs to the Anatidae animal.Wild wild goose body is long less, and the long only 700mm of male wild goose body is often perched the swampy area, moves on foot and flies in order in groups often.The staple food plant, food insect and worm.The northern breeding in Siberia, one band is survived the winter in the Changjiang river.Since ancient times, people Chang Yiyan meat is medicinal food, and way is simply slightly made to cook, and is also lack of standardization, food mouthfeel poorness, and bilgy odour is heavy, though certain medicinal effects is arranged, the effect of its health nutrient fails to bring into play fully.Modern wild wild goose is catched and killed in a large number owing to the mankind, and is fewer and feweri, listed state guarantee in.Therefore, people have been limited with the source of wild goose meat as herbal cuisine.
Summary of the invention
Purpose of the present invention is exactly not to be subjected to human infringement in order to save the wild animals; simultaneously can satisfy people again is the demand of herbal cuisine with wild goose meat; the achievement of utilizing the scientific research personnel to concentrate on studies for many years---artificial feeding wild goose is a major ingredient; remove bilgy odour standard manufacture craft by further nursing; system is joined auxiliary material meticulously, realizes producing in batches performance nutrition; the effect of health food proposes a kind of method that fresh and alive wild goose is processed into prepared food.
In order to solve the problems of the technologies described above technical scheme of the present invention is to realize like this.The present invention by select materials (major ingredient), feed, slaughter, unhairing, cut open the chest, auxiliary material is joined in cleaning, stripping and slicing, system, float and scald and operations such as quick-fried are formed, its concrete processing step and main ingredient system are joined as follows:
A, major ingredient are selected: selected artificial feeding (being advisable) with academy of agricultural sciences, Hubei feed, and by the wild goose that epidemic prevention is up to the standards, every weight is 5000 to 6000 grams, body length is 750 to 900 millimeters.
B, nursing are castrated: fed wild goose 6 to 8 days with the green vegetables that Shaoxing cooking wine soaked 3 to 5 minutes, remove the bilgy odour of wild goose;
C, slaughter unhairing: the wild goose of being castrated is made drunk it with liquor slaughter, wild goose after slaughtering is inserted and soaks in 100 ℃ the boiling water and repeat up and down to roll 6 to 7 times, last 5 to 8 seconds, take out wild goose, remove the top layer feather, again wild goose is immersed in 75 to 85 ℃ of temperature with hair remover or craft, contain rosin, in the container of the root of Dahurain angelica and hot material melted material, last 2 to 3 seconds, take out wild goose and remove fine hair.
D, the cleaning of cutting open the chest: the wild goose that will remove hair cuts open the chest to take out internal organ, with circulating water the extravasated blood foreign matter is cleaned, and is stand-by;
E, auxiliary material preparation: by 50 wild goose preparations, the component of each auxiliary material and weight ratio thereof (unit is gram) are as follows:
A. batching is made of ginger, living garlic and cooking wine, and its weight is respectively 500,500 and 1000;
B. sauce is made of hoisin sauce, bold girls, Jing Sha beans sauce and Jing Sha thick chilli sauce, and its weight is respectively 500,250,250 and 250;
C. taste substance is made of ginger, green onion, Chinese prickly ash, capsicum and cooking wine, and its weight is respectively 500,500,50,100 and 1000;
D. condiment is made of monosodium glutamate, pepper, soy sauce and oyster sauce, and its weight is respectively 1000,500,250 and 250;
F, float boiling hotly, the batching a that earlier above-mentioned system is prepared inserts in the boiling water pot, and 50 wild geese will cleaning are again put into the boiling water pot and float and scalded 2 to 3 minutes, take out filter and do, and further remove bilgy odour;
G, cutting and packing scald the dried wild goose of filter and resolve into 2 * 3 centimetres bulk with floating, it is standby to put into refrigerator by the pack of 50 equal portions; With above-mentioned sauce b, taste substance c and condiment d respectively pack standby respectively by 50 equal portions simultaneously;
H, oily excessively inserts a packed wild goose cube meat in the edible oil cauldron oily excessively, and oil mass should be able to be imbedded the wild goose cube meat, and oily temperature control is at 170 to 180 ℃, spends the oily time and is 1 to 2 minute and leach;
I, quick-fried, with putting into edible oil 150 grams in the sky pot, drop into taste substance c one pouch, will cross one bag of wild goose cube meat of oil again and put into oil cauldron, after the big fire quick-fried 5 to 8 minutes, add with the meat bone and make soup stock 150 to 200 grams, treat the soup stock boiling after, put into respectively pouch of sauce b and condiment d, moderate heat is boiled, last 1 to 2 minute, more fiery temperature drop is stewed to the slow fire temperature, last 20 to 25 minutes and get final product.
The present invention is easy and simple to handle, and program specification is easy to promote; Utilization the present invention process fresh and alive wild goose and become food, lovely luster, and the crisp meat of skin is tender, aromatic flavour, long times of aftertaste, and have expelling wind and activating blood flow, the clearing heat and detoxicating and effect that strengthens the bone.
The specific embodiment
Manually watch and support 50 of fresh and alive wild geese academy of agricultural sciences, selected Hubei, and every weight is 5000 to 6000 grams, and body length is 750 to 900 millimeters; The green vegetables (soak time is 3 minutes) that soaked with Shaoxing cooking wine were fed wild goose after 7 days, with liquor wild goose were made drunk and slaughtered, and inserted and soaked in 100 ℃ the boiling water and repeat up and down to roll 6 times slaughtering wild goose, lasted 6 seconds, took out hair remover and removed the top layer feather; Wild goose being immersed in temperature again is 80 ℃, contains rosin, in the container of the root of Dahurain angelica and hot material melted material, lasts 2 seconds, takes out and removes fine hair; To remove the wild goose of hair and cut open the chest to take out internal organ, the extravasated blood foreign matter be cleaned with the circulating water of cleaning, stand-by.Prepare various auxiliary materials: a batching by 50 wild geese and be made of ginger, living garlic and cooking wine, its weight is respectively 500 grams, 500 grams and 1000 grams; The b sauce is made of seafood oar, bold girls, Jing Sha beans sauce and Jing Sha thick chilli sauce, and its weight is respectively 500 grams, 250 grams, 250 grams and 250 grams; Taste substance is made of ginger, green onion, Chinese prickly ash, capsicum and cooking wine, and its weight is respectively 500 grams, 500 grams, 50 grams, 100 grams and 1000 grams; D condiment is made of monosodium glutamate, pepper, soy sauce and oyster sauce, and its weight is respectively 1000 grams, 500 grams, 250 grams and 250 grams.The above-mentioned batching a for preparing is inserted in the boiling water pot, and 50 wild geese will cleaning are again put into the boiling water pot and float and scalded 3 minutes, take out filter and do, and scald the wild goose that filter does with floating and resolve into 2 * 3 centimetres bulk, and it is standby to put into refrigerator by the pack of 50 equal portions; With above-mentioned sauce b, taste substance c and condiment d respectively pack standby respectively by 50 equal portions in addition.One packed wild goose is inserted in the edible oil cauldron oily excessively, oil mass should be able to be flooded the wild goose cube meat, and oily temperature is 180 ℃, and to spend the oily times be to leach in 1 minute; Edible oil 150 grams will be put in the sky pot, taste substance c one pouch, be that wild goose cube meat behind the oil is put into oil cauldron again, the big fire quick-fried added soup stock 150 grams after 6 minutes, after treating the soup stock boiling, put into each pouch of sauce b and condiment d, moderate heat is boiled, lasts 1 minute, reduce the temperature to the slow fire temperature again and stew, last 25 minutes and get final product.
Claims (1)
1. one kind is processed into the method for prepared food with wild goose, by select materials, feed, slaughter, unhairing, cut open the chest, auxiliary material is joined in cleaning, stripping and slicing, system, float and scald and the quick-fried operation is formed, it is characterized in that:
A, select materials: selected by epidemic prevention be up to the standards, the wild goose of artificial feeding, every weight is 5000 to 6000 grams, body length is 750 to 900 millimeters;
B, nursing are castrated: fed wild goose 6 to 8 days with the green vegetables that Shaoxing cooking wine soaked 3 to 5 minutes, remove the bilgy odour of wild goose;
C, slaughter unhairing: the wild goose of being castrated is made drunk it with liquor slaughter, wild goose after slaughtering is inserted and soaks in 100 ℃ the boiling water and repeat up and down to roll 6 to 7 times, last 5 to 8 seconds, take out wild goose, remove the top layer feather, again wild goose is immersed in 75 to 85 ℃ of temperature with hair remover or craft, contain rosin, in the container of the root of Dahurain angelica and hot material melted material, last 2 to 3 seconds, take out wild goose and remove fine hair;
D, the cleaning of cutting open the chest: the wild goose that will remove hair cuts open the chest to take out internal organ, with circulating water the extravasated blood foreign matter is cleaned, and is stand-by;
E, auxiliary material preparation: by 50 wild goose preparations, the component and the weight thereof of each auxiliary material are as follows, and unit is gram:
A. batching is made of ginger, living garlic and cooking wine, and its weight is respectively 500,500 and 1000;
B. sauce is made of hoisin sauce, bold girls, Jing Sha beans sauce and Jing Sha thick chilli sauce, and its weight is respectively 500,250,250 and 250;
C. taste substance is made of ginger, green onion, Chinese prickly ash, capsicum and cooking wine, and its weight is respectively 500,500,50,100 and 1000;
D. condiment is made of monosodium glutamate, pepper, soy sauce and oyster sauce, and its weight is respectively 1000,500,250 and 250;
F, float boiling hotly, the batching a that earlier above-mentioned system is prepared inserts in the boiling water pot, and 50 wild geese will cleaning are again put into the boiling water pot and float and scalded 2 to 3 minutes, take out filter and do, and further remove bilgy odour;
G, cutting and packing scald the dried wild goose of filter and resolve into 2 * 3 centimetres bulk with floating, it is standby to put into refrigerator by the pack of 50 equal portions; With above-mentioned sauce b, taste substance c and condiment d respectively pack standby respectively by 50 equal portions simultaneously;
H, oily excessively inserts a packed wild goose cube meat in the edible oil cauldron oily excessively, and oil mass should be able to be imbedded the wild goose cube meat, and oily temperature control is at 170 to 180 ℃, spends the oily time and is 1 to 2 minute and leach;
I, quick-fried, with putting into edible oil 150 grams in the sky pot, drop into taste substance c one pouch, will cross one bag of wild goose cube meat of oil again and put into oil cauldron, after the big fire quick-fried 5 to 8 minutes, add with the meat bone and make soup stock 150 to 200 grams, treat the soup stock boiling after, put into respectively pouch of sauce b and condiment d, moderate heat is boiled, last 1 to 2 minute, more fiery temperature drop is stewed to the slow fire temperature, last 20 to 25 minutes and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011284269A CN1182793C (en) | 2001-09-10 | 2001-09-10 | Wild goose cooking process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011284269A CN1182793C (en) | 2001-09-10 | 2001-09-10 | Wild goose cooking process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1403028A CN1403028A (en) | 2003-03-19 |
| CN1182793C true CN1182793C (en) | 2005-01-05 |
Family
ID=4668285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011284269A Expired - Fee Related CN1182793C (en) | 2001-09-10 | 2001-09-10 | Wild goose cooking process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1182793C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639478A (en) * | 2016-01-12 | 2016-06-08 | 高玉才 | Preparation method of instant goose meat |
| CN106235274A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof |
-
2001
- 2001-09-10 CN CNB011284269A patent/CN1182793C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1403028A (en) | 2003-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101099557B (en) | Goose food flavoring and technology for processing goose food | |
| CN103431363B (en) | Preparation method of bullfrog dried small shrimp sauce | |
| KR100942545B1 (en) | Swellfish with vegetables cooked in casserole | |
| KR101874891B1 (en) | Manufacturing method of dried radish leaves beef tripe and intestine soup | |
| KR102022896B1 (en) | The Method for manufacturing potato soup using octopus of Preserved in brine to Containing herbal ingredients | |
| CN1055201C (en) | Method for prodn. of crisp fried duck | |
| CN104643123A (en) | Processing technology of turkey with sauce flavor | |
| KR102051091B1 (en) | Chopped noodle and the manufacturing method for the same | |
| CN103385407B (en) | Dried meat pilaf and preparation method | |
| CN1182793C (en) | Wild goose cooking process | |
| CN102475297A (en) | Method for processing bag chicken | |
| CN101816438B (en) | Method for preparing stock soup fish | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN106901294A (en) | Precious jade post Chicken and Crusian Carp Soup and preparation method | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| KR20110045315A (en) | Odaeyang meat, oyang seafood stew containing odaeyang meat and its cooking method | |
| CN1137633C (en) | Mallard cooking process | |
| CN109511897A (en) | A kind of ingredient and preparation process that fried beef is dry | |
| CN111011765A (en) | Preparation method of flavored instant marinated fish steak and fish tail product | |
| CN109156805A (en) | The formula and production method of venison wild herb sauce | |
| KR20180073740A (en) | Preparation of hangover using cutlassfish and kalopanax | |
| CN107232516A (en) | A kind of river taste roasted goose | |
| KR102279035B1 (en) | Method of seasoned and grilled pollack on the spot | |
| CN107410852A (en) | A kind of narcotic incense burned to paralyze victims meal and narcotic incense burned to paralyze victims dish and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |