CN1341386A - Modernization production method of traditional Feng goose - Google Patents
Modernization production method of traditional Feng goose Download PDFInfo
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- CN1341386A CN1341386A CN01127278A CN01127278A CN1341386A CN 1341386 A CN1341386 A CN 1341386A CN 01127278 A CN01127278 A CN 01127278A CN 01127278 A CN01127278 A CN 01127278A CN 1341386 A CN1341386 A CN 1341386A
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Abstract
The industrial production method of Chinese traditional air-dried goose includes the following steps: mechanically-killing live goose, eviscerating, poaching, dewatering, curing in specially-made pickle to make salt component and natural spice infiltrate into goose body, and mechanically air-drying and controlling air-drying temp., relative humidity and air-speed in the required range so as to obtain the invented air-dried raw goose with high protein, low-fat and unique flavour. Said invention raises its production efficiency, stabilizes product quality and can implement large-scale production.
Description
Technical field:
The present invention relates to the modern production method of traditional wind goose, belong to food processing technology field.
Background technology:
The wind goose is the traditional characteristics food in Chinese Yangzhou, and preparation method is: 1, pull off the feather of in the artificial back of killing, and draws most internal organ, wipes the goose inside and outside with salt.2, will the nuzzle up light goose of salt, pendulum dry-salt some hrs in container.3, the light goose after dry-salt is dropped into to pickle pickle some hrs in the bittern.4, the salty goose after halogen is salted down hangs over the shady and cool ventilation place, and natural air drying is about 20 days.When 5, eating, with emerge in worm water goose body, use pan boiling 2 hours, stripping and slicing is edible.6, bittern is mainly prepared burden and is salt, Chinese prickly ash, anise, cassia bark.
Though tradition wind goose unique flavor is subjected to the local masses and likes, have many defectives: 1, be subject to seasonal restrictions, traditional wind goose only limits to produce after Winter Solstice, listing before the Spring Festival.2, be subjected to climatic effect big, run into the sleet sky, relative humidity increases in the air, will directly influence the time and the effect of wind goose natural air drying.3, long ripening, production environment and food hygiene do not ensure.4, operation is lack of standardization, batching is nonstandard, and product quality is difficult to control.5, carry, inconvenient eating, period of storage be short, is unfavorable for circulation.
China is goose industry big producing country, by 1998, the annual number of animals raised of China goose has reached 800,000,000, account for more than 70% of world's goose quantity, but the industrialization management degree of China goose is very low, traditional goose processing rests on the handicraft workshop formula more and produces, the batching disunity, make lack of standardizationly, be difficult to form the batch production large-scale production, seriously restricted the development of wind goose.
Summary of the invention:
The objective of the invention is to provide batch production, standardization, scale, the modern production method of a kind of traditional wind goose.The goose that at first will live carries out that machinery is slaughtered, the light goose is handled, obtained to clean thorax, rinsing, draining; Place bittern to pickle the light goose, so that the fragrance of salt and natural perfume material infiltrates the goose body in the bittern; It is air-dry that light goose after pickling is carried out machinery, and air-dry temperature is controlled at 0 ℃～25 ℃, and relative humidity is controlled at below 80%, and wind speed is controlled at below 15 meter per seconds, promptly obtains living wind goose of the present invention after air-dry; Give birth to the wind goose again through boiling, vacuum packaging, microwave disinfection promptly gets ripe wind goose of the present invention after handling.
The feature of the modern production method of tradition wind goose is:
1, the goose machinery of living is slaughtered, and has shortened the time of slaughtering, and has improved efficient, has enlarged the scale of slaughtering, and is fit to batch production production.
2, fast clean thorax has guaranteed fresh, the health of light goose, has reduced the light goose and has polluted.
3, rinsing is put into the flowing water that adds a small amount of salt with goose, rinses light goose dirt and watery blood on one's body, has reduced goose body fishy smell, has guaranteed raw material goose quality, for production standardization wind goose is laid a good foundation.
4, position injection, be to adopt bittern to pickle, add refined salt 20%, lactic acid butyl ester 0.025%, ethyl maltol 0.01%, complex enzyme 0.005%, key positions such as goose abdomen, goose dried meat, goose wing oxter are injected, quicken the formation and the generation of wind goose fragrance, strengthen the crassinexinous fragrance of wind goose, delicate flavour and tender degree, the uniformity that guarantees halogen to salt down after wind goose local flavor forms, the feasibility that injection is produced batch production increases, and salting period is significantly reduced.
5, place bittern to pickle the light goose, bittern is pressed the percentage by weight preparation of water 85%, refined salt 10%, anise 0.55%, Chinese prickly ash 0.48%, tsaoko 0.45%, fennel seeds 0.48%, fructus amomi 0.12%, Chinese cassia tree 0.63%, nutmeg 0.17%, cloves 0.1%, dried orange peel 0.45%, spiceleaf 0.13%, Radix Glycyrrhizae 0.54%.
6, in the bittern curing process, with the light goose goose abdomen after the injection up, the gooseneck replication lies against and pickles in the pond, inject specailly made brine, stirred once every 3～4 hours, successively the upper strata goose is translated into lower floor, the lower floor goose is translated into the upper strata, stir once, change bittern one time, constant temperature was pickled 8～24 hours, and the bright perfume (or spice) of goose is assailed the nostrils.
7, machinery is air-dry, the mechanical apparatus for drying that employing is made up of freezing unit, dehumidifier equipment, automatic commuting case, air channel, the wind goose is implemented four seasons normal temperature, humidity, wind-force, wind direction, air-dry, goose rule on the hook track is rotated, not influenced by seasonal climate, the air-drying maturation phase day is foreshortened to three days surplus 20, guaranteed the feasibility of batch production large-scale production.
8, boiling is to adopt automatic constant-temperature control, and the closed boiling of moving about has kept the fresh and tender of wind goose matter, has improved wind goose fragrance.
9, microwave disinfection adopts special tunnel type micro wave sterilization, has kept wind goose original feature, has guaranteed bactericidal effect, has improved wind goose sterilization speed.
Technological merit of the present invention is: technology advanced person, standard formula, making standard, steady quality, product health.Realized butchering automatically, machinery is air-dry, sealing boiling, microwave disinfection, promptly open instant, the production cycle that makes the wind goose day shortens to three days surplus 20, overcome the defective that traditional wind goose process technology can only be produced in the winter time, improved 8 times of production efficiencys, realized four seasons batch production large-scale production.
The present invention is fit to batch production, standardization, large-scale production.Present technique also can be used for the production and processing of the cured air-dry goods of wind such as dry breezed chicken, wind duck, wind dove, wind fish.Of the present inventionly apply breed, the processing and circulation that will drive domestic fowl farming, drive the peasant and support goose and get rich the adjustment of propelling agricultural structure.The present invention has remarkable economic and social benefit.
The specific embodiment:
Embodiment 1:
After the goose machinery of will living is slaughtered, thorax, rinsing, draining are processed only, obtain the light goose; With light Goose is placed on pickles 12 hours in the specailly made brine, bittern is pressed summary of the invention 5 preparations, by sending out Bright content 6 is pickled, and it is air-dry then the light goose to be carried out machinery, 25 ℃ of air-dry temperature, relatively Humidity 80%, wind speed are controlled at 15 meter per seconds, need air-dry 72 hours, namely obtain the present invention and give birth to The wind goose. Salting period is long, and air-dry time is moderate.
Embodiment 2:
Obtain the light goose by embodiment 1 described method, but before bittern is pickled operation, earlier The light goose is carried out injection treatment, and processing procedure is pressed summary of the invention 4 and is carried out, and presses then embodiment 1 step was pickled 6 hours, and it is air-dry the light goose to be carried out machinery again, 15～18 ℃ of air-dry temperature, Relative humidity 50%～60%, wind speed 5～8 meter per seconds need air-dry 72 hours, namely obtain this The wind goose is given birth in invention. It is characterized by: the bittern salting period is short, and the goose body infiltrates fast, and goose distributes Bright fragrance, production efficiency improves, constant product quality.
Embodiment 3:
Press embodiment 2 described methods, obtain light goose and process injection treatment goose, carry out then Machinery is air-dry, and air-dry temperature is 1～10 ℃, and relative humidity is 30%～40%, wind speed 15 Meter per second needs air-dry 72 hours, namely obtains living wind goose of the present invention, it is characterized by: bittern Salting period is short, and air-dry time is moderate.
Embodiment 4:
Press embodiment 2 described methods, obtain the present invention and give birth to the wind goose, again through boiling, vacuum packet After dress, microwave disinfection are processed, namely obtain the ripe wind goose of the present invention.
Embodiment 5:
Press embodiment 4 described methods, in cooking process, press summary of the invention 4 prescription batchings, To give birth to then the wind goose and hang on the interior chain suspension hook of digester, and in digester, take to move continuously The wind goose is given birth in the dynamic type boiling of dynamic formula, obtains ripe wind goose of the present invention, it is characterized by: meat Bright fragrant tender.
Embodiment 6:
Press the ripe wind goose that embodiment 5 described methods obtain, adopt the tunnel type micro wave sterilization, its Be characterized as: the wind goose that produces with the modern production method, with traditional wind goose production cycle from two The sky shortens to three days surplus in the of ten, has not only kept the characteristic of traditional wind goose fully, and brighter Crisp-fried is tender, and unique flavor is nutritious, is subjected to consumers in general and welcomes, and has realized the four seasons The batch production large-scale production.
Claims (10)
1, the modern production method of a kind of traditional wind goose, the goose that at first will live carries out machinery to be slaughtered, and clean thorax, rinsing, draining are handled, and obtain the light goose, it is characterized in that:
Light goose after A handles draining places bittern to pickle, so that salt in the bittern and natural perfume material infiltrate the goose body.
It is air-dry that light goose after B will pickle carries out machinery, and air-dry temperature is controlled at 0 ℃～25 ℃, and relative humidity is controlled at below 80%, and wind speed is controlled at below 15 meter per seconds, promptly gets living wind goose of the present invention after air-dry.
2, by the modern production method of the described traditional wind goose of claim 1, it is characterized in that before bittern is pickled operation, earlier the light goose is carried out the bittern injection treatment.
3, by the modern production method of the described traditional wind goose of claim 2, when it is characterized in that the light goose carried out the bittern injection treatment, inject goose leg, goose dried meat, the goose wing armpit position of reply light goose.
4, by the modern production method of the described traditional wind goose of claim 2, it is characterized in that described bittern injection treatment, used pickles in the bittern, adds refined salt 2%, lactic acid butyl ester 0.025%, ethyl maltol 0.01%, complex enzyme 0.005%.
5, by the modern production method of the described traditional wind goose of claim 1, it is characterized in that in the mechanical air-dry operation that air-dry temperature is 15 ℃～18 ℃, relative humidity is 50%～60%, and wind speed is 5～8 meter per seconds.
6,, it is characterized in that pickling used bittern by water 85%, refined salt 10%, anise 0.55%, Chinese prickly ash 0.48%, tsaoko 0.45%, fennel seeds 0.48%, fructus amomi 0.12%, Chinese cassia tree 0.63%, nutmeg 0.17%, cloves 0.1%, dried orange peel 0.45%, spiceleaf 0.13%, the preparation of Radix Glycyrrhizae 0.54% percentage by weight by the modern production method of the described traditional wind goose of claim 1.
7, by the modern production method of the described traditional wind goose of claim 1, it is characterized in that giving birth to the wind goose again after boiling, vacuum packaging, microwave disinfection are handled, promptly get ripe wind goose.
8, by the modern production method of the described traditional wind goose of claim 7, it is characterized in that in the cooking process, adopt the dynamic type boiling method that moves continuously.
9, by the modern production method of the described traditional wind goose of claim 8, the material water that it is characterized in that boiling is by water 96.8%, refined salt 2%, ginger 0.4%, green onion 0.41%, sesame oil 0.05%, vinegar 0.02%, cooking wine 0.1%, white sugar 0.12%, the preparation of monosodium glutamate 0.1% percentage by weight.
10, by the modern production method of the described traditional wind goose of claim 7, it is characterized in that described microwave disinfection, adopt the tunnel type micro wave sterilization mode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127278A CN1341386A (en) | 2001-09-20 | 2001-09-20 | Modernization production method of traditional Feng goose |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127278A CN1341386A (en) | 2001-09-20 | 2001-09-20 | Modernization production method of traditional Feng goose |
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| CN1341386A true CN1341386A (en) | 2002-03-27 |
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| CN01127278A Pending CN1341386A (en) | 2001-09-20 | 2001-09-20 | Modernization production method of traditional Feng goose |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623107B (en) * | 2009-05-11 | 2012-02-01 | 黑龙江八一农垦大学 | Processing method of herbal cuisine roasted goose |
| CN101715974B (en) * | 2009-12-08 | 2012-05-23 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| CN102551092A (en) * | 2012-03-21 | 2012-07-11 | 句容市红掌食品有限公司 | Method for producing marinated old goose |
| CN102697080A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Processing method for producing cooked dry-cured geese |
| CN102860524A (en) * | 2012-10-26 | 2013-01-09 | 枣庄馋神光明食品有限公司 | Industrialized production process of leisure goose-claw nails |
| CN102919871A (en) * | 2012-11-19 | 2013-02-13 | 江苏馋神集团有限公司 | Processing method for domestic geese |
| CN103416771A (en) * | 2013-07-19 | 2013-12-04 | 句容市红掌食品有限公司 | Manufacture method of flavor old goose |
| CN103584146A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor goose and preparation method thereof |
| CN103689656A (en) * | 2014-01-09 | 2014-04-02 | 四川四海食品股份有限公司 | Production technology for marinated meat product |
| CN105325901A (en) * | 2015-11-17 | 2016-02-17 | 寿县向天歌白鹅开发有限公司 | Preparation method of air-dried goose |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN114052197A (en) * | 2021-12-02 | 2022-02-18 | 潮州市保和泰城市文化发展有限公司 | Preparation method and application of balanced multi-element marinated goose |
| CN114403370A (en) * | 2022-01-17 | 2022-04-29 | 扬州大学 | Method for making green body of salted goose |
-
2001
- 2001-09-20 CN CN01127278A patent/CN1341386A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623107B (en) * | 2009-05-11 | 2012-02-01 | 黑龙江八一农垦大学 | Processing method of herbal cuisine roasted goose |
| CN101715974B (en) * | 2009-12-08 | 2012-05-23 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| CN102551092A (en) * | 2012-03-21 | 2012-07-11 | 句容市红掌食品有限公司 | Method for producing marinated old goose |
| CN102697080A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Processing method for producing cooked dry-cured geese |
| CN102860524A (en) * | 2012-10-26 | 2013-01-09 | 枣庄馋神光明食品有限公司 | Industrialized production process of leisure goose-claw nails |
| CN102919871A (en) * | 2012-11-19 | 2013-02-13 | 江苏馋神集团有限公司 | Processing method for domestic geese |
| CN103416771A (en) * | 2013-07-19 | 2013-12-04 | 句容市红掌食品有限公司 | Manufacture method of flavor old goose |
| CN103584146A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor goose and preparation method thereof |
| CN103584146B (en) * | 2013-10-20 | 2016-07-06 | 安徽先知缘食品有限公司 | A kind of Wheat-flavor goose and preparation method thereof |
| CN103689656A (en) * | 2014-01-09 | 2014-04-02 | 四川四海食品股份有限公司 | Production technology for marinated meat product |
| CN103689656B (en) * | 2014-01-09 | 2015-11-18 | 四川四海食品股份有限公司 | The production technology of stewed meat products |
| CN105325901A (en) * | 2015-11-17 | 2016-02-17 | 寿县向天歌白鹅开发有限公司 | Preparation method of air-dried goose |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN114052197A (en) * | 2021-12-02 | 2022-02-18 | 潮州市保和泰城市文化发展有限公司 | Preparation method and application of balanced multi-element marinated goose |
| CN114403370A (en) * | 2022-01-17 | 2022-04-29 | 扬州大学 | Method for making green body of salted goose |
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