CN101099557A - Goose food flavoring and technology for processing goose food - Google Patents
Goose food flavoring and technology for processing goose food Download PDFInfo
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- CN101099557A CN101099557A CNA2006100169829A CN200610016982A CN101099557A CN 101099557 A CN101099557 A CN 101099557A CN A2006100169829 A CNA2006100169829 A CN A2006100169829A CN 200610016982 A CN200610016982 A CN 200610016982A CN 101099557 A CN101099557 A CN 101099557A
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Abstract
The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.
Description
Technical field:
The invention belongs to food processing field, particularly relate to a kind of processing of goose food.
Background technology:
Goose is a kind of economic animal, in China long breed history is arranged.Goose is a kind of generally acknowledged pollution-free food, and nutrition is very abundant, wherein contains protein 22.3%, fat 11.2%, and the unsaturated fatty acid content height is very easily absorbed by human consumption.Goose also has special local flavor, is loved by the people.
The foster goose industry in Jilin Province is very flourishing.Particularly after reform and opening-up, foster goose is already developed rapidly, a main path of become a lot of peasant programmes, increasing income.But in the develop rapidly of foster goose industry, process technology does not have synchronized development, and the processing of goose remains traditional workshop-based production, small scale, kind is few, poor hygienic, backward in technique, output is very low, once going out the phenomenon of cash sale goose difficulty, the south retailer takes this opportunity to demand a lower price, and makes the economy of supporting the goose peasant be subjected to very big loss, has seriously influenced the enthusiasm that the peasant supports goose.In addition, there is very big safety problem in the goose product that these come out from workshop-based process plants because technology, environment, the sanitary condition of processing are all very poor, seriously influences the sale of goose product.Goose is the precious resources of our province, but our province mainly is the output raw material, resources advantage is not become economic advantages.
Summary of the invention:
In order to address the above problem, the present invention is compound by goose being processed with biology, thus the batching of the goose food that the effective ingredient of goose can be given full play to and the processing technology of goose food.
The parts by weight of raw materials that the batching of goose food of the present invention is made active ingredient consists of: bright 180～320 I+G 8～16 of aniseed 100～150 Radix Glycyrrhizaes 145～185 Chinese cassia trees 30～70 fennel seeds 50～70 cloves 15～20 white peppers 70～90 nutmegs 30～60 roots of Dahurain angelica 20～40 dried orange peels 15～30 Chinese prickly ashes 40～60 mountain naphthalenes 20～35 fructus amomis 45～60 mushrooms 20～45 tsaokos 15～40 ginger 200～500 green onions 200～500 light soy sauce kings 800～1500 salt 800～1500 white sugar 500～800 natrium nitrosums 3 monosodium glutamates 100～200 1 product.
Of the present invention one tastes with discrimination aquatic foods is meant the yeast extract.
I+G of the present invention is meant disodium 5 '-ribonucleotide.
The processing technology of goose food of the present invention is:
1. the selection of informal voucher goose;
2. cutting apart goose leg, goose wing, goose neck, goose brisket cuts open;
3. the goose after the cold water soak handle is cut apart is put into cold water and is soaked;
4. the boiling water blanching is put in blanching, pulls out;
Will add poach with leg of pork bone, chicken frame when 5. boiling is made for the first time, pull bone out, add batching again and boil, then goose be put into, boil with low baking temperature is stewing the back of boiling;
6. take the dish out of the pot;
7. vacuum-packed goose is packed in the vacuum packaging bag;
8. sterilization is put into boiling water and is kept, and pulls out;
9. put into cold water as early as possible after cooling off sterilization, cool to room temperature, perhaps spray cooling,
10. dry or dry up after the finished product cooling, vanning.
Batching of the present invention is meant aniseed, Radix Glycyrrhizae, Chinese cassia tree, fennel seeds, cloves, white pepper, nutmeg, the root of Dahurain angelica, dried orange peel, Chinese prickly ash, mountain naphthalene, fructus amomi, mushroom, tsaoko, ginger, green onion, light soy sauce king, salt, white sugar, natrium nitrosum, monosodium glutamate, bright, the I+G of product.
The present invention makes the goose skewer instant food with goose, has developed a kind of new goose product, its instant, and the storage life is longer.Because the goose meat is harder, tender degree is poor, and certain " bilgy odour " arranged, and must and remove raw meat through tenderization, otherwise the mouthfeel extreme difference.Tenderization and technology for removing offensive smell and prescription are the key technologies that the goose skewer series instant food is produced.This is to use rejuvenator and removal agent of raw meat smell first in goose processing.The goose skewer series instant food of developing is fresh and tender good to eat, the local flavor with goose uniqueness, no fishy smell.
The specific embodiment:
The parts by weight of raw materials that the batching of goose food of the present invention is made active ingredient consists of: bright 180～320 I+G 8～16 of aniseed 100～150 Radix Glycyrrhizaes 145～185 Chinese cassia trees 30～70 fennel seeds 50～70 cloves 15～20 white peppers 70～90 nutmegs 30～60 roots of Dahurain angelica 20～40 dried orange peels 15～30 Chinese prickly ashes 40～60 mountain naphthalenes 20～35 fructus amomis 45～60 mushrooms 20～45 tsaokos 15～40 ginger 200～500 green onions 200～500 light soy sauce kings 800～1500 salt 800～1500 white sugar 500～800 natrium nitrosums 3 monosodium glutamates 100～200 1 product.
1, aniseed wherein contains anethole class volatile oil, can give product special local flavor, and the effect that Wen Yang is arranged, regulate the flow of vital energy, loose and tremble with fear.
2, Radix Glycyrrhizae wherein contains hay acid, has sweet taste.The local flavor of can one promoting product.
3, Chinese cassia tree has fragrance and little sweet acid of cinnamic acid.Play flavouring, increase the effect of flavor.
4, the fennel seeds smell is fragrant hot, and the smell as the camphor is arranged.Can remove peculiar smell, also have the corrosion-resistant effect.
5, cloves has special and gentle aromatic odor.Play and increase the flavor effect, also have the effect of warming middle energizer to relieve pain.
6, white pepper has strong acid.Play and increase the flavor effect, also have effects such as warming middle energizer to dispel cold.
7, nutmeg has the smell of Xin Xiang.Be sent to a place under guard the effect of flavor and enhancing flavor.
8, the root of Dahurain angelica has the smell of direction.Play and increase the flavor effect, also have antibacterial action.
9, dried orange peel has pungent fragrance.Play flavouring, increase the effect of flavor.
10, Chinese prickly ash has strong aromatic odor.Play flavouring, increase the effect of flavor.Make eye bright in addition, the effect of pain relieving.
11, the mountain naphthalene has the fragrance of camphorwood.Play the effect of flavouring.Also has the effect of pain relieving.
12, fructus amomi contains Bronyl acetate.Rise and remove peculiar smell, the effect that tarts up.
13, mushroom has special fragrance.Can increase the local flavor of product
14, the tsaoko flavor is pungent, and special fragrance is arranged.Play flavouring, seasoning.
15, ginger has fragrance and acid.Be sent to a place under guard the effect of raw meat, flavouring.
16, green onion has fragrance and acid.Play a part to tart up.
17, the light soy sauce king works to increase flavor, colouring.
18, salt plays seasoning.
19, white sugar plays seasoning.
20, natrium nitrosum plays toning, corrosion-resistant effect.
21, monosodium glutamate works to increase delicate flavour.
22, the bright increase delicate flavour that plays a part of product.
23, I+G works to increase delicate flavour.
Embodiment 1:
Aniseed 100 Radix Glycyrrhizaes 145 Chinese cassia trees 30 fennel seeds 50
Cloves 15 white peppers 70 nutmegs 30 roots of Dahurain angelica 20
Dried orange peel 15 Chinese prickly ashes 40 mountain naphthalenes 20 fructus amomis 45
Mushroom 20 tsaokos 15 ginger 200 green onions 200
Light soy sauce king 800 salt 800 white sugar 500 natrium nitrosums 3
Bright 180 I+G 8 of monosodium glutamate 100 1 product.
Embodiment 2:
Aniseed 150 Radix Glycyrrhizaes 185 Chinese cassia trees 70 fennel seeds 70
Cloves 20 peppers 90 nutmegs 60 roots of Dahurain angelica 40
Dried orange peel 30 Chinese prickly ashes 60 mountain naphthalenes 35 fructus amomis 60
Mushroom 45 tsaokos 40 ginger 500 green onions 500
Light soy sauce king 1500 salt 1500 white sugar 800 natrium nitrosums 3
Bright 320 I+G 16 of monosodium glutamate 200 1 product.
Embodiment 3:
Aniseed 125 Radix Glycyrrhizaes 165 Chinese cassia trees 50 fennel seeds 60
Cloves 15.5 white peppers 80 nutmegs 45 roots of Dahurain angelica 30
Dried orange peel 15.5 Chinese prickly ashes 50 mountain naphthalenes 27.5 fructus amomis 52.5
Mushroom 32.5 tsaokos 27.5 ginger 350 green onions 350
Light soy sauce king 1150 salt 1150 white sugar 1150 natrium nitrosums 3
Bright 250 I+G 12 of monosodium glutamate 150 1 product.
Of the present invention one tastes with discrimination aquatic foods is meant the yeast extract.
I+G of the present invention is meant disodium 5 '-ribonucleotide.
The processing technology of goose food of the present invention is:
1. the selection of informal voucher goose;
2. cutting apart goose leg, goose wing, goose neck, goose brisket cuts open;
3. the goose after the cold water soak handle is cut apart is put into cold water and is soaked;
4. the boiling water blanching is put in blanching, pulls out;
Will add poach with leg of pork bone, chicken frame when 5. boiling is made for the first time, pull bone out, add batching again and boil, then goose be put into, boil with low baking temperature is stewing the back of boiling;
6. take the dish out of the pot;
7. vacuum-packed goose is packed in the vacuum packaging bag;
8. sterilization is put into boiling water and is kept, and pulls out;
9. put into cold water as early as possible after cooling off sterilization, cool to room temperature, perhaps spray cooling,
10. dry or dry up after the finished product cooling, vanning.
Technological process of the present invention and key points for operation:
1, the selection of informal voucher goose is qualified through veterinary sanitary inspection, and weight is at 2.5～4kg, and body surface is clean, color is normal, no extravasated blood, the broken skin of nothing.
2, cutting apart the goose leg will downcut from the leg root, and the goose wing downcuts from the wing root, and the goose neck downcuts from root, and the goose brisket downcuts from the goose breastbone, requires external form complete, and neat in edge is deposited respectively by the position.
3, about cold water soak is put into cold water (10～20 ℃) such as the goose leg after cutting apart and soaked hour, mainly be to remain in blood, reduce fishy smell in order to remove a part.
4, blanching was put into 90～100 ℃ of water blanchings about 1 minute, pulled out.Mainly be in order to make horrida cutis and contraction of muscle discharge residual blood, to reduce fishy smell, and make product surface avoid being infected with and influence outward appearance by the blood foam.
To add poach 2～5 hours with 2～5kg leg of pork bone, 2～5kg chicken frame when 5, boiling is made for the first time, pull bone out, add batching again and boiled 20～30 minutes, then goose prevent into.Get final product with 20%～60% the amount that only need add the regulation batching more later on.The back of boiling takes the dish out of the pot after 2～6 hours with stewing the boiling of low baking temperature.
6, take the dish out of the pot goose is pulled out from pot, note avoiding bumping the goose surface skin, and will keep product surface totally not have dirt.
7, vacuum-packed goose is packed in the vacuum packaging bag by specification, sack must not be infected with dirts such as greasy dirt, in order to avoid influence is sealed.Heat-sealing temperature is 160～200 ℃, and the time is 2～4 seconds, and vacuum is 0.085～0.095MPa.
8, sterilization is put into 90～100 ℃ water and was kept 5～10 seconds, pulls out, to kill the microorganism of product surface.
9, cold water should be put into as early as possible after the cooling sterilization, cool to room temperature, perhaps spray cooling.
10, dry or dry up after the finished product cooling, vanning is put into freezer and is stored, and can store 15～45 days under 0 ℃～5 ℃ conditions.
Batching of the present invention is meant aniseed, Radix Glycyrrhizae, Chinese cassia tree, fennel seeds, cloves, white pepper, nutmeg, the root of Dahurain angelica, dried orange peel, Chinese prickly ash, mountain naphthalene, fructus amomi, mushroom, tsaoko, ginger, green onion, light soy sauce king, salt, white sugar, natrium nitrosum, monosodium glutamate, bright, the I+G of product.
Claims (5)
1, a kind of batching of goose food, wherein make the raw materials of effective components weight portion and consist of:
Aniseed 100～150 Radix Glycyrrhizaes 145～185 Chinese cassia trees 30～70 fennel seeds 50～70
Cloves 15～20 white peppers 70～90 nutmegs 30～60 roots of Dahurain angelica 20～40
Dried orange peel 15～30 Chinese prickly ashes 40～60 mountain naphthalenes 20～35 fructus amomis 45～60
Mushroom 20～45 tsaokos 15～40 ginger 200～500 green onions 200～500
Light soy sauce king 800～1500 salt 800～1500 white sugar 500～800 natrium nitrosums 3
Bright 180～320 I+G 8～16 of monosodium glutamate 100～200 1 product.
2, the batching of goose food according to claim 1 is characterized in that: described one tastes with discrimination aquatic foods is meant the yeast extract.
3, the batching of goose food according to claim 1 is characterized in that: described I+G is meant disodium 5 '-ribonucleotide.
4, the processing technology of the described goose food of claim 1 is characterized in that:
1. the selection of informal voucher goose;
2. cutting apart goose leg, goose wing, goose neck, goose brisket cuts open;
3. the goose after the cold water soak handle is cut apart is put into cold water and is soaked;
4. the boiling water blanching is put in blanching, pulls out;
Will add poach with leg of pork bone, chicken frame when 5. boiling is made for the first time, pull bone out, add batching again and boil, then goose be put into, boil with low baking temperature is stewing the back of boiling;
6. take the dish out of the pot;
7. vacuum-packed goose is packed in the vacuum packaging bag;
8. sterilization is put into boiling water and is kept, and pulls out;
9. put into cold water as early as possible after cooling off sterilization, cool to room temperature, perhaps spray cooling,
10. dry or dry up after the finished product cooling, vanning.
5, the processing technology of goose food according to claim 4 is characterized in that: described batching is meant aniseed, Radix Glycyrrhizae, Chinese cassia tree, fennel seeds, cloves, white pepper, nutmeg, the root of Dahurain angelica, dried orange peel, Chinese prickly ash, mountain naphthalene, fructus amomi, mushroom, tsaoko, ginger, green onion, light soy sauce king, salt, white sugar, natrium nitrosum, monosodium glutamate, bright, the I+G of product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100169829A CN101099557B (en) | 2006-07-05 | 2006-07-05 | Goose food flavoring and technology for processing goose food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100169829A CN101099557B (en) | 2006-07-05 | 2006-07-05 | Goose food flavoring and technology for processing goose food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101099557A true CN101099557A (en) | 2008-01-09 |
| CN101099557B CN101099557B (en) | 2012-04-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006100169829A Expired - Fee Related CN101099557B (en) | 2006-07-05 | 2006-07-05 | Goose food flavoring and technology for processing goose food |
Country Status (1)
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623108B (en) * | 2009-05-11 | 2012-01-04 | 张丽萍 | Processing method of fermented air-dried goose |
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
| CN101473924B (en) * | 2008-11-19 | 2012-06-27 | 王红 | Spice composition suitable for parsley |
| CN102860528A (en) * | 2012-10-17 | 2013-01-09 | 安徽省农业科学院农产品加工研究所 | Method for preparing goose products |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
| CN103099239A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing bean-flavor spiced goose and bean-flavor spiced goose |
| CN103099236A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor goose and mushroom-flavor goose |
| CN103704748A (en) * | 2013-12-26 | 2014-04-09 | 李学习 | Processing method of goose meat |
| CN104082765A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Sweet-scented osmanthus flavored special sliced goose and preparation method thereof |
| CN105614361A (en) * | 2014-11-21 | 2016-06-01 | 广西大学 | Edible spices and making method thereof |
| CN106262649A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of stewing seasoning and preparation method |
| CN106722294A (en) * | 2017-03-28 | 2017-05-31 | 江苏五香居食品有限公司 | A kind of pot-stewed fowl goose and preparation method thereof |
| CN112471430A (en) * | 2020-11-30 | 2021-03-12 | 江苏张埝盐水鹅老作坊有限公司 | Preparation process of salted goose |
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| CN1234197A (en) * | 1999-04-28 | 1999-11-10 | 金维民 | Fried chicken and preparing method thereof |
| CN1666662A (en) * | 2004-03-08 | 2005-09-14 | 内蒙古塞飞亚集团有限责任公司 | Technique for preparing roast duck with medicinal herbs |
| CN1298244C (en) * | 2005-01-05 | 2007-02-07 | 张加柱 | Spices for cooking duck goose |
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2006
- 2006-07-05 CN CN2006100169829A patent/CN101099557B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473924B (en) * | 2008-11-19 | 2012-06-27 | 王红 | Spice composition suitable for parsley |
| CN101623108B (en) * | 2009-05-11 | 2012-01-04 | 张丽萍 | Processing method of fermented air-dried goose |
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
| CN102860528A (en) * | 2012-10-17 | 2013-01-09 | 安徽省农业科学院农产品加工研究所 | Method for preparing goose products |
| CN103099236A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor goose and mushroom-flavor goose |
| CN103099239A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing bean-flavor spiced goose and bean-flavor spiced goose |
| CN103099237A (en) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
| CN103099239B (en) * | 2012-12-03 | 2014-04-16 | 安徽光正食品有限公司 | Method for processing bean-flavor spiced goose and bean-flavor spiced goose |
| CN103099237B (en) * | 2012-12-03 | 2014-04-16 | 安徽光正食品有限公司 | Method for processing mushroom-flavor chicken and mushroom-flavor chicken |
| CN103704748A (en) * | 2013-12-26 | 2014-04-09 | 李学习 | Processing method of goose meat |
| CN104082765A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Sweet-scented osmanthus flavored special sliced goose and preparation method thereof |
| CN105614361A (en) * | 2014-11-21 | 2016-06-01 | 广西大学 | Edible spices and making method thereof |
| CN106262649A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of stewing seasoning and preparation method |
| CN106722294A (en) * | 2017-03-28 | 2017-05-31 | 江苏五香居食品有限公司 | A kind of pot-stewed fowl goose and preparation method thereof |
| CN112471430A (en) * | 2020-11-30 | 2021-03-12 | 江苏张埝盐水鹅老作坊有限公司 | Preparation process of salted goose |
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| CN101099557B (en) | 2012-04-25 |
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