CN101243885B - Method for preparing low-salt non-saltpetre dry cured goose - Google Patents
Method for preparing low-salt non-saltpetre dry cured goose Download PDFInfo
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- CN101243885B CN101243885B CN2008100244674A CN200810024467A CN101243885B CN 101243885 B CN101243885 B CN 101243885B CN 2008100244674 A CN2008100244674 A CN 2008100244674A CN 200810024467 A CN200810024467 A CN 200810024467A CN 101243885 B CN101243885 B CN 101243885B
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Abstract
The invention relates to a low-salt nitrite free dry cured goose making method, which adopts the technical proposal of sorting and pretreating, injecting, immersion, tenderization, drying, blanching and secondary clearing, boiling, precooling and packaging and sterilizing; which is characterized in that the making method bases on meat texture theory, microbiology and edible enzyme technique, so that the formula and process design is scientific. The method has the advantages of modern processing method, low salt, tender and compact taste, nitrite free and traditional flavor.
Description
Technical field
The present invention relates to the preparation method of a kind of preparation method of food, particularly a kind of low-salt non-saltpetre dry cured goose.
Background technology
In order to guarantee that food never degenerates, general salinity is higher in preparation process for traditional properties prepared food, more than 5%, so mouthfeel is too salty when edible, says that from the food science angle salt too much easily causes artery sclerosis etc. to be unfavorable for the consequence of health.And general in preparation process what all use is sodium nitrate, natrium nitrosum etc., play the effect of color development, anticorrosion, flavouring in food, but nitrate is harmful to health simultaneously, and long-term trace is edible can to cause harm such as deformity, canceration.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, and the preparation method of a kind of less salt, tenderization, no nitre wind goose is provided, and this method is workable, and prepared product mouthfeel is good.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of preparation method of low-salt non-saltpetre dry cured goose, is characterized in, its step is as follows:
(1) selects materials and preliminary treatment: choose Pest-or disease-free area two smooth informal voucher geese (flukeless, wing) and be raw material, the informal voucher goose after choosing is carried out preliminary treatment;
(2) injection: preparation injection saltwater brine, maintain the temperature at below 15 ℃, goose dried meat, goose thigh to be injected, injection volume is the 12-18% of goose body weight; Described injection saltwater brine prescription is: add in every 20kg spice water: 0.8-1.2% wood pawl protease preparation 2-4ml, different Vc sodium 4-6g, bacterial classification 1-3ml, potassium sorbate 1.5-2.5g, glacial acetic acid 1-3ml, white granulated sugar 15-25g, salt 700-900g, 39 ° of-60 ° of liquor 8-12ml, sodium phosphate trimer 0.8-1.2g;
(3) soak flavor: flavor bittern is soaked in preparation, and in soaking flavor bittern: the goose body weight is than 1-3: 1 ratio is gone into to soak in the flavor pond and is soaked flavor, soaks the flavor brine temperature and is no more than 15 ℃; Submergence 3-5 hour, need turn over the pond several times during submergence; The described flavor bittern prescription that soaks is: add in every 20kg spice water: 0.8-1.2% wood pawl protease preparation 2-4ml, different Vc sodium 4-6g, bacterial classification 1-3ml, potassium sorbate 3-5g, glacial acetic acid 1-3ml, white granulated sugar 15-25g, salt 1.8-2.2kg, 39 ° of-60 ° of liquor 8-12ml, sodium phosphate trimer 0.8-1.2g;
(4) tenderization: the wind goose that will soak behind the flavor is pulled out, puts into tumbler, carries out the vacuum tumbling off and on;
(5) transfer rank air-dry: to adopt three step rank aeration dryings; The first step, air-dry stage of drop halogen, wind speed 8-12m/s, relative humidity 75～90%, 17～19 ℃ of temperature, air-dry time 12～14 hours; Second step, at the uniform velocity air-dry stage, wind speed 4-8m/s, relative humidity 60～75%, 16～18 ℃ of temperature, air-dry time 22～24 hours; In the 3rd step, local flavor forms stage, wind speed 4-8m/s, relative humidity 55～68%, 15～17 ℃ of temperature, air-dry time 48～56 hours;
(6) blanching and secondary cleaning: with the wind goose after air-dry, be immersed in 90 ℃～95 ℃ water blanching 3～5 minutes, epidermis is softening; Then that the goose epidermis is residual hair, hair root pull out, and only reject the peculiar smell goose;
(7) boiling: preparation boiling halogen soup, in halogen soup: wind goose weight ratio 1-3: 1 ratio is carried out boiling.Halogen soup temperature is 92～98 ℃, adds a cover insulation boiling 35-70 minute, and the wind goose is well-done; Described halogen soup formula is: add in every 100kg spice water: salt 2-3kg, white granulated sugar 0.4-0.6kg, different Vc sodium 40-60g, monosodium glutamate 50-70g, I+G 50-70g, flavor essence 150-250g, vanillic aldehyde 1-3 gram, rice wine 100-200g, green onion, each 250-350g of ginger;
(8) precooling and packing: the wind goose that boiling is finished carries out precooling under environment below 15 ℃, be 35-40 ℃ to wind goose temperature after, vacuum packaging;
(9) sterilization: needs carry out heat sterilization according to guaranteeing the quality; Put into 10～14 ℃ of air-cooling chambers after the sterilization, in 12 hours the wind goose being cooled to central temperature is 14-17 ℃, check then, warehouse-in.
In technical solution of the present invention: when selecting materials, check that defective raw materials such as rotten, black wool, pathology are chosen, and must not use to the informal voucher goose.During injection, expand full based on the injection site.Look goose body size simultaneously, for bigger goose, many injection sites on dried meat, leg.Transferring rank air-dry is decision wind goose quality most crucial steps, and in the air-dry stage of first step drop halogen, percentage of water loss is about 8～11%, and the systemic thick gravy of this stage goose body oozes, and mainly is free water weightlessness, and the culture propagation that adds in the saltwater brine is rapid; The at the uniform velocity air-dry stage in second step, this stage percentage of water loss is 7～10%, total percentage of water loss is 14～17%, this stage dehydration enters normally, stage at the uniform velocity, epidermis is dried, dehydration mainly be part free water in the muscle and a small part in conjunction with water, culture propagation enters balance period, because effects such as acidity, potassium sorbates, other spoilage organisms must not be grown; The 3rd step local flavor forms the stage, this stage percentage of water loss is 10～14%, total percentage of water loss is about 26～28%, this stage free water major part loses because air-dry factor, in the part musculature in conjunction with water also by air-dry, simultaneously, the subcutaneous fat partial liquefaction, ooze, because factors such as enzyme, bacterium, oxidation form the cured local flavor that salts down rapidly; After air-dry the finishing, the wind goose should be shown flat dry and comfortable, and hand is touched and rustled, and epidermis has liquoring fat, and the coloured gold Huang is glossy; The abdominal cavity inner drying, hand has been touched the sound that rustles; Thigh, dried meat meat are solid, tight, flexible, and lax, it is dry not harden; Taste has abundant cured fragrance, spiced flavor.The purpose of blanching is that epidermis is softening, is beneficial to the secondary cleaning of road, back; The secondary cleaning is that the part hair root is subcutaneous because some little Mao can't be seen when preliminary treatment, and through air-dry operation, little Mao, hair root highlight, and through after the blanching, extract easily.Require precooling room hygiene during precooling, the uviol lamp sterilization is arranged.
In technical solution of the present invention, described I+G is two kinds of flavor enhancement combinations, take away the abbreviation of an English alphabet, promptly 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate-GMP (each 50% combination of DISODIUM GUANOSINE5 '-MONOPHOSPHATE).The bacterial classification of using always when described bacterial classification can be selected meat product processing for use, preferred streptococcus lactis, fourth two enzyme coccuses, micrococcus luteus and mould adopt arbitrary proportion to mix on demand and use during use.Described spice water is meant that getting spice commonly used adds water and boil and form, and as being boiled into spice water with anise, spiceleaf, cassia bark etc., perhaps is boiled into spice water with 13 perfume (or spice); Can select disclosed any spice water in the prior art in the present invention for use, also can select any commercially available spice water for use.Described flavor essence can be selected the essence of the disclosed or commercially available any applicable meat product system meeting of prior art, preferred ham essence is as grand fragrant material (Kunshan) Co., Ltd (address: No. 267, Xin Pu road, week town, Kunshan City, Jiangsu Province) the HF-518 ham essence of production and sales.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose is characterized in, in step (1), adopt following method to carry out preliminary treatment: to pull out informal voucher goose epidermis goose feather, remove neck place tracheae, oesophagus, lymph, superabundant fats, remove residual internal organ in the body, remove anus and both sides fat; Serious for extravasated blood, subcutaneous extvavasated blood be removed.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose, be characterized in that in step (2), described injection saltwater brine prescription is: add in every 20kg spice water: 1% wooden pawl protease preparation 3ml, different Vc sodium 5g, bacterial classification 2ml, potassium sorbate 2g, glacial acetic acid 2ml, white granulated sugar 20g, salt 800g, 52 ° of liquor 10ml, sodium phosphate trimer 1g.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose, be characterized in that in step (3), the described flavor bittern prescription that soaks is: add in every 20kg spice water: 1% wooden pawl protease preparation 3ml, different Vc sodium 5g, bacterial classification 2ml, potassium sorbate 4g, glacial acetic acid 2ml, white granulated sugar 20g, salt 2kg, 52 ° of liquor 10ml, sodium phosphate trimer 1g.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose is characterized in, in step (4), during the vacuum tumbling vacuum be-0.08～-0.1Mpa, by rolling the mode of stopping in 20 minutes 4-6 minute, intermittently tumbling is 3-5 hour.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose, be characterized in that in step (7), described halogen soup formula is: add in every 100kg spice water: salt 2.5kg, white granulated sugar 0.5kg, different Vc sodium 50g, monosodium glutamate 60g, I+G 60g, flavor essence 200g, vanillic aldehyde 2 grams, rice wine 150g, green onion, each 300g of ginger.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose is characterized in, in step (8), before precooling, for fertile wind goose, drain the oil.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose is characterized in, in step (9), described heat sterilization is a high temperature back-pressure steam sterilizing, and its method is, 120 ℃-122 ℃ constant temperature 40-50 minute.The resulting product of high temperature back-pressure steam sterilizing can preserved 6 months below 25 ℃.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose is characterized in, in step (9), described heat sterilization is a microwave sterilization, and its outlet temperature is 90～98 ℃, and the microwave time was not less than 15 minutes.The resulting product of microwave sterilization can be guaranteed the quality 3 months at 0～4 ℃ of environment.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described low-salt non-saltpetre dry cured goose is characterized in, in step (9), described heat sterilization is a water dip sterilization, in 92～98 ℃ of water-baths constant temperature 30-40 minute.The resulting product of water dip sterilization can be guaranteed the quality 2～4 months at 0～4 ℃.
In the inventive method, when check, warehouse-in, check product appearance, and microorganism, physics and chemistry are inspected by random samples.Product to qualified deposits the warehouse in.For the high temperature sterilization product, the warehouse temperature is below 25 ℃; For microwave, water-bath sterilising prods, deposit in 0～4 ℃ of warehouse.
Compared with prior art, the inventive method is as foundation with meat Neo-Confucianism, microbiology and edible zymotechnic, by scientific formula and technological design, adopt modernized processing method, produce low salinity, the mouthfeel delicacy closely, do not add the wind goose of the traditional properties of salt made from earth containing a comparatively high percentage of sodium chloride.
The wind goose of making of the inventive method has characteristics such as less salt, tenderization, no nitre:
1, low salinity: the present invention has fully utilized scientific theories such as microbiology, modernized processing technology and has coached, under the condition of low salinity (2～4%), guarantee quality and the local flavor of wind goose by condition control, thereby the wind goose is made good to eat, healthy delicious food.
2, tenderization: the present invention adopts modernized vacuum tumbling technology to form through tenderization, zymolysis technique, the air-dry fabrication techniques in accent rank, and not only the meat quality is tight, mouthfeel is delicate, clear and melodious bite arranged, and is easy to especially digest and assimilate, and old children is all suitable.
3, no nitre: nitre promptly is meant nitrate, and the inventive method can not added nitrate, also can meet and exceed the effect of using nitrate.
The specific embodiment
Below further describe concrete technical scheme of the present invention, so that those skilled in the art advances one
The present invention is understood on step ground, and does not constitute the restriction to its right.
Embodiment 1.A kind of preparation method of low-salt non-saltpetre dry cured goose, its step is as follows:
(1) select materials and preliminary treatment: choosing Pest-or disease-free area two smooth informal voucher geese is raw material, and the informal voucher goose after choosing is carried out preliminary treatment;
(2) injection: preparation injection saltwater brine, maintain the temperature at below 15 ℃, goose dried meat, goose thigh to be injected, injection volume is 12% of a goose body weight; Described injection saltwater brine prescription is: add in every 20kg spice water: 0.8% wooden pawl protease preparation 2ml, different Vc sodium 4g, bacterial classification 1ml, potassium sorbate 1.5g, glacial acetic acid 1ml, white granulated sugar 15g, salt 700g, 39 ° of liquor 8ml, sodium phosphate trimer 0.8g;
(3) soak flavor: flavor bittern is soaked in preparation, and in soaking flavor bittern: the ratio of goose body weight than 1: 1 gone into to soak flavor and soaked flavor in the pond, soaks the brine temperature of distinguishing the flavor of and is no more than 15 ℃; Submergence 3 hours need be turned over the pond several times during submergence; The described flavor bittern prescription that soaks is: add in every 20kg spice water: 0.8% wooden pawl protease preparation 2ml, different Vc sodium 4g, bacterial classification 1ml, potassium sorbate 3g, glacial acetic acid 1ml, white granulated sugar 15g, salt 1.8kg, 39 ° of liquor 8ml, sodium phosphate trimer 0.8g;
(4) tenderization: the wind goose that will soak behind the flavor is pulled out, puts into tumbler, carries out the vacuum tumbling off and on;
(5) transfer rank air-dry: to adopt three step rank aeration dryings; The first step, air-dry stage of drop halogen, wind speed 8m/s, relative humidity 75%, 17 ℃ of temperature, air-dry time 12 hours; Second step, at the uniform velocity air-dry stage, wind speed 4m/s, relative humidity 60%, 16 ℃ of temperature, air-dry time 22 hours; In the 3rd step, local flavor forms stage, wind speed 4m/s, relative humidity 55%, 15 ℃ of temperature, air-dry time 48 hours;
(6) blanching and secondary cleaning: with the wind goose after air-dry, be immersed in 90 ℃ of water blanching 3 minutes, epidermis is softening; Then that the goose epidermis is residual hair, hair root pull out, and only reject the peculiar smell goose;
(7) boiling: preparation boiling halogen soup, by halogen soup: 1: 1 ratio of wind goose weight ratio is carried out boiling, and halogen soup temperature is 92 ℃, adds a cover to be incubated boiling 35 minutes, and the wind goose is well-done; Described halogen soup formula is: add in every 100kg spice water: salt 2kg, white granulated sugar 0.4kg, different Vc sodium 40g, monosodium glutamate 50g, I+G 50g, flavor essence 150g, vanillic aldehyde 1 gram, rice wine 100g, green onion, each 250g of ginger;
(8) precooling and packing: the wind goose that boiling is finished carries out precooling under environment below 15 ℃, be 35 ℃ to wind goose temperature after, vacuum packaging;
(9) sterilization: needs carry out heat sterilization according to guaranteeing the quality; Put into 10 ℃ of air-cooling chambers after the sterilization, in 12 hours the wind goose being cooled to central temperature is 14 ℃, check then, warehouse-in.
Embodiment 2.A kind of preparation method of low-salt non-saltpetre dry cured goose, its step is as follows:
(1) select materials and preliminary treatment: choosing Pest-or disease-free area two smooth informal voucher geese is raw material, and the informal voucher goose after choosing is carried out preliminary treatment;
(2) injection: preparation injection saltwater brine, maintain the temperature at below 15 ℃, goose dried meat, goose thigh to be injected, injection volume is 18% of a goose body weight; Described injection saltwater brine prescription is: add in every 20kg spice water: 1.2% wooden pawl protease preparation 4ml, different Vc sodium 6g, bacterial classification 3ml, potassium sorbate 2.5g, glacial acetic acid 3ml, white granulated sugar 25g, salt 900g, 60 ° of liquor 12ml, sodium phosphate trimer 1.2g;
(3) soak flavor: flavor bittern is soaked in preparation, and in soaking flavor bittern: the ratio of goose body weight than 3: 1 gone into to soak flavor and soaked flavor in the pond, soaks the brine temperature of distinguishing the flavor of and is no more than 15 ℃; Submergence 5 hours need be turned over the pond several times during submergence; The described flavor bittern prescription that soaks is: add in every 20kg spice water: 1.2% wooden pawl protease preparation 4ml, different Vc sodium 6g, bacterial classification 3ml, potassium sorbate 5g, glacial acetic acid 3ml, white granulated sugar 25g, salt 2.2kg, 60 ° of liquor 12ml, sodium phosphate trimer 1.2g;
(4) tenderization: the wind goose that will soak behind the flavor is pulled out, puts into tumbler, carries out the vacuum tumbling off and on;
(5) transfer rank air-dry: to adopt three step rank aeration dryings; The first step, air-dry stage of drop halogen, wind speed 12m/s, relative humidity 90%, 19 ℃ of temperature, air-dry time 14 hours; Second step, at the uniform velocity air-dry stage, wind speed 8m/s, relative humidity 75%, 18 ℃ of temperature, air-dry time 24 hours; In the 3rd step, local flavor forms stage, wind speed 8m/s, relative humidity 68%, 17 ℃ of temperature, air-dry time 56 hours;
(6) blanching and secondary cleaning: with the wind goose after air-dry, be immersed in 95 ℃ of water blanching 5 minutes, epidermis is softening; Then that the goose epidermis is residual hair, hair root pull out, and only reject the peculiar smell goose;
(7) boiling: preparation boiling halogen soup, by halogen soup: 3: 1 ratio of wind goose weight ratio is carried out boiling, and halogen soup temperature is 98 ℃, adds a cover to be incubated boiling 70 minutes, and the wind goose is well-done; Described halogen soup formula is: add in every 100kg spice water: salt 3kg, white granulated sugar 0.6kg, different Vc sodium 60g, monosodium glutamate 70g, I+G 70g, flavor essence 250g, vanillic aldehyde 3 grams, rice wine 200g, green onion, each 350g of ginger;
(8) precooling and packing: the wind goose that boiling is finished carries out precooling under environment below 15 ℃, be 40 ℃ to wind goose temperature after, vacuum packaging;
(9) sterilization: needs carry out heat sterilization according to guaranteeing the quality; Put into 14 ℃ of air-cooling chambers after the sterilization, in 12 hours the wind goose being cooled to central temperature is 17 ℃, check then, warehouse-in.
Embodiment 3.A kind of preparation method of low-salt non-saltpetre dry cured goose, its step is as follows:
(1) select materials and preliminary treatment: choosing Pest-or disease-free area two smooth informal voucher geese is raw material, and the informal voucher goose after choosing is carried out preliminary treatment;
(2) injection: preparation injection saltwater brine, maintain the temperature at below 15 ℃, goose dried meat, goose thigh to be injected, injection volume is 15% of a goose body weight; Described injection saltwater brine prescription is: add in every 20kg spice water: 1% wooden pawl protease preparation 3ml, different Vc sodium 5g, bacterial classification 2ml, potassium sorbate 2g, glacial acetic acid 2ml, white granulated sugar 20g, salt 800g, 52 ° of liquor 10ml, sodium phosphate trimer 1g;
(3) soak flavor: flavor bittern is soaked in preparation, and in soaking flavor bittern: the ratio of goose body weight than 2: 1 gone into to soak flavor and soaked flavor in the pond, soaks the brine temperature of distinguishing the flavor of and is no more than 15 ℃; Submergence 4 hours need be turned over the pond several times during submergence; The described flavor bittern prescription that soaks is: add in every 20kg spice water: 1% wooden pawl protease preparation 3ml, different Vc sodium 5g, bacterial classification 2ml, potassium sorbate 4g, glacial acetic acid 2ml, white granulated sugar 20g, salt 2kg, 52 ° of liquor 10ml, sodium phosphate trimer 1g;
(4) tenderization: the wind goose that will soak behind the flavor is pulled out, puts into tumbler, carries out the vacuum tumbling off and on;
(5) transfer rank air-dry: to adopt three step rank aeration dryings; The first step, air-dry stage of drop halogen, wind speed 10m/s, relative humidity 80%, 18 ℃ of temperature, air-dry time 13 hours; Second step, at the uniform velocity air-dry stage, wind speed 6m/s, relative humidity 70%, 17 ℃ of temperature, air-dry time 23 hours; In the 3rd step, local flavor forms stage, wind speed 6m/s, relative humidity 60%, 16 ℃ of temperature, air-dry time 52 hours;
(6) blanching and secondary cleaning: with the wind goose after air-dry, be immersed in 92 ℃ of water blanching 4 minutes, epidermis is softening; Then that the goose epidermis is residual hair, hair root pull out, and only reject the peculiar smell goose;
(7) boiling: preparation boiling halogen soup, by halogen soup: 2: 1 ratio of wind goose weight ratio is carried out boiling, and halogen soup temperature is 95 ℃, adds a cover to be incubated boiling 50 minutes, and the wind goose is well-done; Described halogen soup formula is: add in every 100kg spice water: salt 2.5kg, white granulated sugar 0.5kg, different Vc sodium 50g, monosodium glutamate 60g, I+G 60g, flavor essence 200g, vanillic aldehyde 2 grams, rice wine 150g, green onion, each 300g of ginger;
(8) precooling and packing: the wind goose that boiling is finished carries out precooling under environment below 15 ℃, be 37 ℃ to wind goose temperature after, vacuum packaging;
(9) sterilization: needs carry out heat sterilization according to guaranteeing the quality; Put into 12 ℃ of air-cooling chambers after the sterilization, in 12 hours the wind goose being cooled to central temperature is 15 ℃, check then, warehouse-in.
Embodiment 4.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (1), adopt following method to carry out preliminary treatment: to pull out informal voucher goose epidermis goose feather, remove neck place tracheae, oesophagus, lymph, superabundant fats, remove residual internal organ in the body, remove anus and both sides fat; Serious for extravasated blood, subcutaneous extvavasated blood be removed.
Embodiment 5.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (4), vacuum is-0.08Mpa during the vacuum tumbling, and by rolling the mode of stopping in 20 minutes 4 minutes, intermittently tumbling is 3 hours.
Embodiment 6.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (4), vacuum is-0.1Mpa during the vacuum tumbling, and by rolling the mode of stopping in 20 minutes 6 minutes, intermittently tumbling is 5 hours.
Embodiment 7.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (4), vacuum is-0.09Mpa during the vacuum tumbling, and by rolling the mode of stopping in 20 minutes 5 minutes, intermittently tumbling is 4 hours.
Embodiment 8.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (8), before precooling,, drain the oil for fertile wind goose.
Embodiment 9.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a high temperature back-pressure steam sterilizing, and its method is, 120 ℃ of constant temperature 40 minutes.
Embodiment 10.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a high temperature back-pressure steam sterilizing, and its method is, 122 ℃ of constant temperature 50 minutes.
Embodiment 11.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a high temperature back-pressure steam sterilizing, and its method is, 121 ℃ of constant temperature 45 minutes.
Embodiment 12.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a microwave sterilization, and its outlet temperature is 90 ℃, and the microwave time was not less than 15 minutes.
Embodiment 13.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a microwave sterilization, and its outlet temperature is 98 ℃, and the microwave time was not less than 15 minutes.
Embodiment 14.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a microwave sterilization, and its outlet temperature is 95 ℃, and the microwave time was not less than 15 minutes.
Embodiment 15.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a water dip sterilization, and constant temperature is 30 minutes in 92 ℃ of ice baths.
Embodiment 16.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a water dip sterilization, and constant temperature is 40 minutes in 98 ℃ of water-baths.
Embodiment 17.In the preparation method of embodiment 1 or 2 or 3 described low-salt non-saltpetre dry cured gooses, in step (9), described heat sterilization is a water dip sterilization, and constant temperature is 35 minutes in 95 ℃ of water-baths.
Claims (10)
1. the preparation method of a low-salt non-saltpetre dry cured goose is characterized in that, its step is as follows:
(1) select materials and preliminary treatment: choosing Pest-or disease-free area two smooth informal voucher geese is raw material, and the informal voucher goose after choosing is carried out preliminary treatment;
(2) injection: preparation injection saltwater brine, maintain the temperature at below 15 ℃, goose dried meat, goose thigh to be injected, injection volume is the 12-18% of goose body weight; Described injection saltwater brine prescription is: add in every 20kg spice water: 0.8-1.2% wood pawl protease preparation 2-4ml, different Vc sodium 4-6g, bacterial classification 1-3ml, potassium sorbate 1.5-2.5g, glacial acetic acid 1-3ml, white granulated sugar 15-25g, salt 700-900g, 39 ° of-60 ° of liquor 8-12ml, sodium phosphate trimer 0.8-1.2g;
(3) soak flavor: flavor bittern is soaked in preparation, and in soaking flavor bittern: the goose body weight is than 1-3: 1 ratio is gone into to soak in the flavor pond and is soaked flavor, soaks the flavor brine temperature and is no more than 15 ℃; Submergence 3-5 hour, need turn over the pond several times during submergence; The described flavor bittern prescription that soaks is: add in every 20kg spice water: 0.8-1.2% wood pawl protease preparation 2-4ml, different Vc sodium 4-6g, bacterial classification 1-3ml, potassium sorbate 3-5g, glacial acetic acid 1-3ml, white granulated sugar 15-25g, salt 1.8-2.2kg, 39 ° of-60 ° of liquor 8-12ml, sodium phosphate trimer 0.8-1.2g;
(4) tenderization: the wind goose that will soak behind the flavor is pulled out, puts into tumbler, carries out the vacuum tumbling off and on;
(5) transfer rank air-dry: to adopt three step rank aeration dryings; The first step, air-dry stage of drop halogen, wind speed 8-12m/s, relative humidity 75～90%, 17～19 ℃ of temperature, air-dry time 12～14 hours; Second step, at the uniform velocity air-dry stage, wind speed 4-8m/s, relative humidity 60～75%, 16～18 ℃ of temperature, air-dry time 22～24 hours; In the 3rd step, local flavor forms stage, wind speed 4-8m/s, relative humidity 55～68%, 15～17 ℃ of temperature, air-dry time 48～56 hours;
(6) blanching and secondary cleaning: with the wind goose after air-dry, be immersed in 90 ℃～95 ℃ water blanching 3～5 minutes, epidermis is softening; Then that the goose epidermis is residual hair, hair root pull out, and only reject the peculiar smell goose;
(7) boiling: preparation boiling halogen soup, by halogen soup: wind goose weight ratio 1-3: 1 ratio is carried out boiling, and halogen soup temperature is 92～98 ℃, adds a cover to be incubated boiling 35-70 minute, and the wind goose is well-done; Described halogen soup formula is: add in every 100kg spice water: salt 2-3kg, white granulated sugar 0.4-0.6kg, different Vc sodium 40-60g, monosodium glutamate 50-70g, I+G 50-70g, flavor essence 150-250g, vanillic aldehyde 1-3 gram, rice wine 100-200g, green onion, each 250-350g of ginger;
(8) precooling and packing: the wind goose that boiling is finished carries out precooling under environment below 15 ℃, be 35-40 ℃ to wind goose temperature after, vacuum packaging;
(9) sterilization: needs carry out heat sterilization according to guaranteeing the quality; Put into 10～14 ℃ of air-cooling chambers after the sterilization, in 12 hours the wind goose being cooled to central temperature is 14-17 ℃, check then, warehouse-in.
2. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1, it is characterized in that, in step (1), adopt following method to carry out preliminary treatment: to pull out informal voucher goose epidermis goose feather, remove neck place tracheae, oesophagus, lymph, superabundant fats, remove residual internal organ in the body, remove anus and both sides fat; Serious for extravasated blood, subcutaneous extvavasated blood be removed.
3. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1, it is characterized in that in step (2), described injection saltwater brine prescription is: add in every 20kg spice water: 1% wooden pawl protease preparation 3ml, different Vc sodium 5g, bacterial classification 2ml, potassium sorbate 2g, glacial acetic acid 2ml, white granulated sugar 20g, salt 800g, 52 ° of liquor 10ml, sodium phosphate trimer 1g.
4. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1, it is characterized in that in step (3), the described flavor bittern prescription that soaks is: add in every 20kg spice water: 1% wooden pawl protease preparation 3ml, different Vc sodium 5g, bacterial classification 2ml, potassium sorbate 4g, glacial acetic acid 2ml, white granulated sugar 20g, salt 2kg, 52 ° of liquor 10ml, sodium phosphate trimer 1g.
5. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1 is characterized in that, in step (4), during the vacuum tumbling vacuum be-0.08～-0.1Mpa, by rolling the mode of stopping in 20 minutes 4-6 minute, intermittently tumbling is 3-5 hour.
6. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1, it is characterized in that in step (7), described halogen soup formula is: add in every 100kg spice water: salt 2.5kg, white granulated sugar 0.5kg, different Vc sodium 50g, monosodium glutamate 60g, I+G 60g, flavor essence 200g, vanillic aldehyde 2 grams, rice wine 150g, green onion, each 300g of ginger.
7. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1 is characterized in that, in step (8), before precooling, for fertile wind goose, drain the oil.
8. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1 is characterized in that, in step (9), described heat sterilization is a high temperature back-pressure steam sterilizing, and its method is, 120 ℃-122 ℃ constant temperature 40-50 minute.
9. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1 is characterized in that, in step (9), described heat sterilization is a microwave sterilization, and its outlet temperature is 90～98 ℃, and the microwave time was not less than 15 minutes.
10. the preparation method of low-salt non-saltpetre dry cured goose according to claim 1 is characterized in that, in step (9), described heat sterilization is a water dip sterilization, in 92～98 ℃ of water-baths constant temperature 30-40 minute.
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| CN101623108B (en) * | 2009-05-11 | 2012-01-04 | 张丽萍 | Processing method of fermented air-dried goose |
| CN102068007B (en) * | 2009-11-25 | 2012-12-12 | 郭卓钊 | Processing method for high-quality marinated meat product |
| CN101803749A (en) * | 2010-03-18 | 2010-08-18 | 马金起 | Method for curing chicken bone |
| CN101940334B (en) * | 2010-08-30 | 2012-12-19 | 宁波大学 | Processing process for low-salt air-dried geese marinated in rice wine |
| RU2463813C2 (en) * | 2011-01-13 | 2012-10-20 | Государственное научное учреждение Сибирский научно-исследовательский институт переработки сельскохозяйственной продукции Российской академии сельскохозяйственных наук (ГНУ СибНИИП Россельхозакадемии) | Method for production of smoked-and-baked product of goose meat |
| CN103462060A (en) * | 2013-08-16 | 2013-12-25 | 霍邱县龙华食品有限责任公司 | Rice flour-steamed goose product and production and processing craft thereof |
| CN105077323A (en) * | 2014-05-10 | 2015-11-25 | 天长市白塔湖食品有限公司 | Preparation method of tender dry-cured goose |
| CN106901217A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of paste flavor wind goose |
| CN107751852A (en) * | 2017-11-13 | 2018-03-06 | 湖南农业大学 | A kind of processing method of instant fish product |
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