CN103610095A - Wheat-flavor goose web and preparation method thereof - Google Patents
Wheat-flavor goose web and preparation method thereof Download PDFInfo
- Publication number
- CN103610095A CN103610095A CN201310490768.7A CN201310490768A CN103610095A CN 103610095 A CN103610095 A CN 103610095A CN 201310490768 A CN201310490768 A CN 201310490768A CN 103610095 A CN103610095 A CN 103610095A
- Authority
- CN
- China
- Prior art keywords
- wheat
- goose
- goose palm
- palm
- salt
- 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.)
- Granted
Links
- 241000272814 Anser sp. Species 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 48
- 235000021307 Triticum Nutrition 0.000 claims abstract description 48
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000013599 spices Nutrition 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 229910052736 halogen Inorganic materials 0.000 claims description 17
- 150000002367 halogens Chemical class 0.000 claims description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 16
- 239000008158 vegetable oil Substances 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000272525 Anas platyrhynchos Species 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 235000013339 cereals Nutrition 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 241001131796 Botaurus stellaris Species 0.000 abstract 2
- 235000013409 condiments Nutrition 0.000 abstract 2
- 239000010773 plant oil Substances 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 101100291369 Mus musculus Mip gene Proteins 0.000 description 42
- 101150116466 PALM gene Proteins 0.000 description 42
- 241000208293 Capsicum Species 0.000 description 8
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 210000004317 gizzard Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a wheat-flavor goose web and a preparation method thereof, and belongs to the technical field of food. The wheat-flavor goose web is prepared by taking a goose web as a raw material and taking a five-spicy condiment, wheat grains, plant oil and table salt as auxiliary materials; specifically the wheat-flavor goose web comprise, in parts by weight: 8-12 parts of goose web, 0.1-0.3 part of the five-spicy condiment, 5-10 parts of wheat grains, 3-5 parts of plant oil and 0.1-0.2 part of table salt; and the preparation method comprises steps of cleaning, preserving, bittern stewing, pelleting, braising, cooling, packaging and sterilizing. According to the preparation method provided by the invention, goose web and wheat grains are braised for preparation of the wheat-flavor goose web, so that goose web and wheat grains are eaten at the same time, the dietary fiber is increased, the greasy feeling is improved, new taste is added to the product; and through vacuum packaging, new-taste sauce bittern goose web food, which is convenient to carry and eat, is prepared.
Description
Technical field
The invention belongs to food technology field, relate to a kind of sauce halogen gizzard goods, specifically fragrant goose palm of a kind of wheat and preparation method thereof.
Background technology
The goose palm, as its name suggests, i.e. the sole of family goose, because its meat is many, therefore be often table delicacies delicacy., goose palm protein content very high, be rich in several amino acids, multivitamin, the trace element of needed by human, and fat content is very low.The goose palm is nutritious, and at the bottom of fat content, unsaturated fatty acid content is high, very favourable to health.According to mensuration, goose talaria protein content is all higher than duck, chicken, beef, pork, and lysine content is higher than meat chick.Goose palm taste is sweet flat, has tonifying yin benefit gas, warm stomach to open Tianjin, the anti-aging effect of wines used as antirheumatic, is the top grade of the dietary therapy of Chinese medicine.
Wheat belongs to Triticum gramineous, is one of crops of cultivating the earliest in the world, through long-term development, has become one of the widest, maximum, the total product of area is the highest, the volume of trade maximum, nutritive value the is the highest cereal crops that distribute in the world.Wheat seed contains abundant starch, more protein, a small amount of fat, also has multi mineral prime element and Cobastab, is a kind of nutritious, commodity food that economic worth is higher.
Summary of the invention
The object of the present invention is to provide the goose palm goods of the fragrant taste of a kind of wheat, increase dietary fiber, goose balanced nutritious, that improve greasy feeling slap and preparation method thereof.
The present invention can be achieved through the following technical solutions:
The fragrant goose palm of a kind of wheat, take the goose palm as raw material, take spices flavouring, wheat, vegetable oil, salt makes as auxiliary material, and by weight, the goose palm is 8-12 weight portion, spices flavouring 0.1-0.3 weight portion, wheat 5-10 weight portion, vegetable oil 3-5 weight portion, salt 0.1-0.2 weight portion.
Further, take the goose palm as raw material, take spices flavouring, wheat, vegetable oil, salt to make as auxiliary material, by weight, the goose palm is 10 weight portions, spices flavouring 0.2 weight portion, wheat 8 weight portions, vegetable oil 4 weight portions, salt 0.15 weight portion.
The anise that described spices flavouring is 0.1-0.5:0.5-1:1-1.5:1-2:1-1.5:1-2 by weight ratio, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings forming.
Concrete preparation method comprises the following steps:
A, clean, pickle: get the goose palm, clean up, the goose palm cleaning up is mixed thoroughly with salt, be placed in the low temperature storehouse of 0-5 ℃ and pickle 4h, wherein the goose palm is 60-80:1 with the weight ratio of salt;
B, halogen boil: the goose palm of take after pickling is raw material, adds spices flavouring and water, and under 100 ℃ of conditions, boiling is 10 minutes, and when halogen boils, material-water ratio is 1:10;
C, de-bone, pelletizing: the well-done goose of halogen is taken off to bone, remove bone; Be cut into granularly, granular particle size is 2-4mm;
D, braised system: the granular goose palm is heated to 145-155 ℃ with the wheat of precooking, vegetable oil, stirs;
E, cooling, packing: d step products obtained therefrom is cooled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind tunnel, then carries out vacuum packaging;
F, sterilization: product after vacuum packaging is adopted to microwave low-temperature heat or high-temperature sterilization, pack after in time cooling with cold water after sterilizing, make instant food.
In described step " a ", also add 0.01g/kg natrium nitrosum, the goose palm and salt, natrium nitrosum are mixed all.
The flavoring that also adds 0.2-0.6 weight portion in described step " d ", the capsicum that described flavoring is is 0.5:1:1:1.5 according to weight ratio, Chinese prickly ash, monosodium glutamate, chickens' extract form.
In described step " f ", microwave disinfection temperature is 75-90 ℃, and high-temperature sterilization temperature is 110-125 ℃.
The preparation method of the described wheat of precooking is: first wheat is cleaned, with clear water, soaked 4-6h, then put into digester steam boiling 30min after rinsing with clear water.
Said method can be in making duck's foot application.
Beneficial effect of the present invention: preparation method of the present invention is that the goose palm with eating, has increased dietary fiber with wheat by the braised fragrant goose palm of wheat of making of the goose palm and wheat; improved greasy feeling; given novel taste, vacuum packaging, makes the novel taste sauce halogen goose palm food carrying with instant.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
Formula: the goose palm is 10kg, spices flavouring 0.2kg, wheat 8kg, vegetable oil 4kg, salt 0.15kg
The anise that described spices flavouring is 0.1:0.5:1:1:1:1 by weight ratio, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings forming.
Concrete preparation method comprises the following steps:
1, clean, pickle: get the goose palm, clean up, the goose palm cleaning up and salt, 0.01g/kg natrium nitrosum are mixed thoroughly, be placed in the low temperature storehouse of 0-5 ℃ and pickle 4h;
2, halogen boils: the goose palm of take after pickling is raw material, adds spices flavouring and water, and under 100 ℃ of conditions, boiling is 10 minutes, and when halogen boils, material-water ratio is 1:10;
3, de-bone, pelletizing: the well-done goose of halogen is taken off to bone, remove bone; Be cut into granularly, granular particle size is 2-4mm;
4, braised system: the granular goose palm is heated to 145-155 ℃ with the wheat of precooking, vegetable oil, add the flavoring of 0.4kg to stir, the capsicum that described flavoring is is 0.5:1:1:1.5 according to weight ratio, Chinese prickly ash, monosodium glutamate, chickens' extract form, the preparation method of the described wheat of precooking is: first wheat is cleaned, with clear water, soak 5h, then put into digester steam boiling 30min after rinsing with clear water;
5, cooling, packing: above-mentioned steps products obtained therefrom is cooled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind tunnel, then carries out vacuum packaging;
6, sterilization: product after vacuum packaging is adopted to microwave low-temperature heat or high-temperature sterilization, pack after in time cooling with cold water after sterilizing, make instant food, microwave disinfection temperature is 75-90 ℃, and high-temperature sterilization temperature is 110-125 ℃.
Embodiment 2
Formula: the goose palm is 8kg, spices flavouring 0.1kg, wheat 5kg, vegetable oil 3kg, salt 0.1kg
The anise that described spices flavouring is 0.5:1:1.5:2:1.5:2 by weight ratio, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings forming.
Concrete preparation method comprises the following steps:
1, clean, pickle: get the goose palm, clean up, the goose palm cleaning up and salt, 0.01g/kg natrium nitrosum are mixed thoroughly, be placed in the low temperature storehouse of 0-5 ℃ and pickle 4h;
2, halogen boils: the goose palm of take after pickling is raw material, adds spices flavouring and water, and under 100 ℃ of conditions, boiling is 10 minutes, and when halogen boils, material-water ratio is 1:10;
3, de-bone, pelletizing: the well-done goose of halogen is taken off to bone, remove bone; The goose palm is cut into granular, and granular particle size is 2-4mm;
4, braised system: the granular goose palm is heated to 145-155 ℃ with the wheat of precooking, vegetable oil, add the flavoring of 0.2kg to stir, the capsicum that described flavoring is is 0.5:1:1:1.5 according to weight ratio, Chinese prickly ash, monosodium glutamate, chickens' extract form, the preparation method of the described wheat of precooking is: first wheat is cleaned, with clear water, soak 4h, then put into digester steam boiling 30min after rinsing with clear water;
5, cooling, packing: above-mentioned steps products obtained therefrom is cooled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind tunnel, then carries out vacuum packaging;
6, sterilization: product after vacuum packaging is adopted to microwave low-temperature heat or high-temperature sterilization, pack after in time cooling with cold water after sterilizing, make instant food, microwave disinfection temperature is 75-90 ℃, and high-temperature sterilization temperature is 110-125 ℃.
Embodiment 3
Formula: the goose palm is 12kg, spices flavouring 0.3kg, wheat 10kg, vegetable oil 5kg, salt 0.2kg
The anise that described spices flavouring is 0.4:0.8:1:1:1:2 by weight ratio, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings forming.
Concrete preparation method comprises the following steps:
1, clean, pickle: get the goose palm, clean up, the goose palm cleaning up and salt, 0.01g/kg natrium nitrosum are mixed thoroughly, be placed in the low temperature storehouse of 0-5 ℃ and pickle 4h;
2, halogen boils: the goose palm of take after pickling is raw material, adds spices flavouring and water, and under 100 ℃ of conditions, boiling is 10 minutes, and when halogen boils, material-water ratio is 1:10;
3, de-bone, pelletizing: the well-done goose of halogen is taken off to bone, remove bone; The goose palm is cut into granular, and granular particle size is 2-4mm;
4, braised system: the granular goose palm is heated to 145-155 ℃ with the wheat of precooking, vegetable oil, add the flavoring of 0.6kg to stir, the capsicum that described flavoring is is 0.5:1:1:1.5 according to weight ratio, Chinese prickly ash, monosodium glutamate, chickens' extract form, the preparation method of the described wheat of precooking is: first wheat is cleaned, with clear water, soak 6h, then put into digester steam boiling 30min after rinsing with clear water;
5, cooling, packing: above-mentioned steps products obtained therefrom is cooled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind tunnel, then carries out vacuum packaging;
6, sterilization: product after vacuum packaging is adopted to microwave low-temperature heat or high-temperature sterilization, pack after in time cooling with cold water after sterilizing, make instant food, microwave disinfection temperature is 75-90 ℃, and high-temperature sterilization temperature is 110-125 ℃.
Wheat in described embodiment 1, embodiment 2 and embodiment 3 also can be oatmeal, and its preparation method of the described goose palm also can be used to make duck's foot.
The selection of optimum formula: local flavor, institutional framework, mouthfeel are the key factors that affects food quality, and the present invention selects best composition and engineering by experiment, the aromatic Yu， of the wheat tissue tight of the fragrant goose palm of wheat, mouthfeel non-greasy.The present invention be take the fresh goose palm as raw material, the impact on final products organoleptic indicator according to embodiment step research formula for a product and technique.
[0025] table 1 is the fragrant goose gizzard of wheat organoleptic indicator evaluation criteria
We are integrated into following form by color, form, food sugariness, saline taste, food smell, food mouthfeel each side, follow from light to dense, and the principle of growing out of nothing is carried out objective evaluation to product:
Table 1
Claims (9)
1. the fragrant goose of wheat slaps, it is characterized in that, take the goose palm as raw material, take spices flavouring, wheat, vegetable oil, salt makes as auxiliary material, by weight, the goose palm is 8-12 weight portion, spices flavouring 0.1-0.3 weight portion, wheat 5-10 weight portion, vegetable oil 3-5 weight portion, salt 0.1-0.2 weight portion.
2. the fragrant goose of wheat according to claim 1 slaps, it is characterized in that, take the goose palm as raw material, take spices flavouring, wheat, vegetable oil, salt makes as auxiliary material, by weight, the goose palm is 10 weight portions, spices flavouring 0.2 weight portion, wheat 8 weight portions, vegetable oil 4 weight portions, salt 0.15 weight portion.
3. according to the fragrant goose palm of the wheat described in claim 1 to 2 any one, it is characterized in that, the anise that described spices flavouring is 0.1-0.5:0.5-1:1-1.5:1-2:1-1.5:1-2 by weight ratio, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings forming.
4. according to the preparation method of the fragrant goose palm of the wheat described in claim 1 to 2 any one, it is characterized in that, the method specifically comprises the following steps:
A, clean, pickle: get the goose palm, clean up, the goose palm cleaning up is mixed thoroughly with salt, be placed in the low temperature storehouse of 0-5 ℃ and pickle 4h, wherein the goose palm is 60-80:1 with the weight ratio of salt;
B, halogen boil: the goose palm of take after pickling is raw material, adds spices flavouring and water, and under 100 ℃ of conditions, boiling is 10 minutes, and when halogen boils, material-water ratio is 1:10;
C, de-bone, pelletizing: the well-done goose of halogen is taken off to bone, remove bone; Be cut into granularly, granular particle size is 2-4mm;
D, braised system: the granular goose palm is heated to 145-155 ℃ with the wheat of precooking, vegetable oil, stirs;
E, cooling, packing: d step products obtained therefrom is cooled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind tunnel, then carries out vacuum packaging;
F, sterilization: product after vacuum packaging is adopted to microwave low-temperature heat or high-temperature sterilization, pack after in time cooling with cold water after sterilizing, make instant food.
5. method according to claim 4, is characterized in that, in described step " a ", also adds 0.01g/kg natrium nitrosum, and the goose palm and salt, natrium nitrosum are mixed all.
6. method according to claim 4, is characterized in that, also adds the flavoring of 0.2-0.6 weight portion in described step " d ", and the capsicum that described flavoring is is 0.5:1:1:1.5 according to weight ratio, Chinese prickly ash, monosodium glutamate, chickens' extract form.
7. method according to claim 4, is characterized in that, in described step " f ", microwave disinfection temperature is 75-90 ℃, and high-temperature sterilization temperature is 110-125 ℃.
8. method according to claim 4, is characterized in that, described in the precook preparation method of wheat be: first wheat is cleaned, with clear water, is soaked 4-6h, then put into digester steam boiling 30min after rinsing with clear water.
9. the application of method according to claim 4 in duck's foot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490768.7A CN103610095B (en) | 2013-10-20 | 2013-10-20 | Fragrant goose palm of a kind of wheat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490768.7A CN103610095B (en) | 2013-10-20 | 2013-10-20 | Fragrant goose palm of a kind of wheat and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103610095A true CN103610095A (en) | 2014-03-05 |
| CN103610095B CN103610095B (en) | 2016-01-13 |
Family
ID=50160831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310490768.7A Active CN103610095B (en) | 2013-10-20 | 2013-10-20 | Fragrant goose palm of a kind of wheat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610095B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082778A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Barley flavored duck feet and preparation method thereof |
| CN104207174A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Preparation method of spiced goose feet |
| CN104522714A (en) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | Preparation method of flavored duck feet |
| CN107410914A (en) * | 2017-04-05 | 2017-12-01 | 陈昕懿 | A kind of preparation method of the rotten goose-claw nails of shortcake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579129A (en) * | 2009-06-17 | 2009-11-18 | 山西大学 | Ham sausage and production method thereof |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
-
2013
- 2013-10-20 CN CN201310490768.7A patent/CN103610095B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579129A (en) * | 2009-06-17 | 2009-11-18 | 山西大学 | Ham sausage and production method thereof |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
Non-Patent Citations (1)
| Title |
|---|
| 帅帅小厨: "《美食天下网,http://home.meishichina.com/recipe-85240.html》", 26 August 2012 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082778A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Barley flavored duck feet and preparation method thereof |
| CN104207174A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Preparation method of spiced goose feet |
| CN104522714A (en) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | Preparation method of flavored duck feet |
| CN107410914A (en) * | 2017-04-05 | 2017-12-01 | 陈昕懿 | A kind of preparation method of the rotten goose-claw nails of shortcake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103610095B (en) | 2016-01-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599531A (en) | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material | |
| CN103584144B (en) | A kind of red bean chicken feet and preparation method thereof | |
| CN104336577A (en) | Tomato black pepper steak sauce and preparation method thereof | |
| CN101422245A (en) | Mixed cured meat and production method thereof | |
| CN102524818A (en) | Seasoned duck product and preparation method thereof | |
| CN102726750A (en) | Breakfast sausage and production method thereof | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN106616881A (en) | Tibetan-flavor pork paste and preparation method thereof | |
| CN102845736A (en) | Allium mongolicum regel sauce product | |
| CN104757574A (en) | Health goose meat | |
| CN103610095B (en) | Fragrant goose palm of a kind of wheat and preparation method thereof | |
| CN103584145B (en) | Fragrant duck of a kind of wheat and preparation method thereof | |
| CN103584146A (en) | Wheat-flavor goose and preparation method thereof | |
| CN104939117A (en) | Eucommia ulmoides and lily duck meat and preparation method thereof | |
| CN104770752A (en) | Coffee duck meat and preparation method thereof | |
| CN104872713A (en) | Dendrobium nobile and kudzu vine root duck gizzard and preparation method thereof | |
| CN103584150B (en) | Fragrant duck's gizzard of a kind of wheat and preparation method thereof | |
| CN103584149B (en) | A kind of red bean chicken and preparation method thereof | |
| CN103584148B (en) | A kind of red bean duck and preparation method thereof | |
| CN103719901A (en) | Kidney bean chicken and preparation method thereof | |
| CN109566952A (en) | A kind of chafing dish sesame paste dip and preparation method thereof | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| CN103610096B (en) | A kind of Wheat-flavor chicken and preparation method thereof | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| CN103584151B (en) | A kind of red bean goose and its preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 |