CN105077326B - A kind of fermented air-dried goose and its processing method - Google Patents
A kind of fermented air-dried goose and its processing method Download PDFInfo
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- CN105077326B CN105077326B CN201510394286.0A CN201510394286A CN105077326B CN 105077326 B CN105077326 B CN 105077326B CN 201510394286 A CN201510394286 A CN 201510394286A CN 105077326 B CN105077326 B CN 105077326B
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 64
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000008187 granular material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000035800 maturation Effects 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims description 29
- 150000003839 salts Chemical class 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000020265 peanut milk Nutrition 0.000 claims description 14
- 235000015277 pork Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 210000000936 intestine Anatomy 0.000 claims description 6
- 239000008223 sterile water Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 235000013580 sausages Nutrition 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 210000003746 feather Anatomy 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 1
- 230000000813 microbial effect Effects 0.000 abstract description 5
- 238000007605 air drying Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract 1
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 244000005700 microbiome Species 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 244000089698 Zanthoxylum simulans Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 235000010288 sodium nitrite Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000035617 depilation Effects 0.000 description 2
- 235000010350 erythorbic acid Nutrition 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 229940026239 isoascorbic acid Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 210000004003 subcutaneous fat Anatomy 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000005056 cell body Anatomy 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fermented air-dried goose and its processing methods, this method through inoculation liquid made of Zengjing Granule and is fermented, air-dried, maturation three segment process by using natural microbial, goose caused by can effectively avoid Quick-air-drying dries too fast and insufficient fermentation defect, making product, taste is better, and can inhibit the smell of goose.
Description
Technical field
The present invention relates to a kind of goose product and its processing methods, more particularly to a kind of fermented air-dried goose and its processing
Method.
Background technology
Using quickly wind, sootiness are made after the marinated, shaping by goose, this kind of product is easy to store for existing plate goose or wind goose
It hides, salts down cured with rich flavor.But since the time air-dried in process is too short, goose drying is too fast, it is suppressed that natural microbial
Fermentation, therefore the flavor of product is not good enough, and the smell of goose can not be effectively suppressed.But when as used too long of air-dried
Between, and the product skin of goose and subcutaneous fat can be made to be easy to generate Kazakhstan taste because of fat oxidation, it is therefore necessary to it provides a kind of appropriate
Goose processing method, to overcome drawbacks described above.
Invention content
The purpose of the present invention is to provide a kind of fermented air-dried goose and its processing method, this method can promote the cured hair that salts down
Ferment process inhibits goose smell, and is avoided that the oxidation of goose product subcutaneous fat and generates and breathe out taste.
The processing method of fermented air-dried goose provided by the invention includes the following steps：
(1) prepared by zymocyte liquid
Fresh lean pork is taken, Fang Dinghou addition salt and Rice ＆ peanut milk is cut to, casing is poured into after stirring and evenly mixing, after filling
Intestines body be first hung on outdoor and dry surface steam, then be linked into it is indoor fermented air-dried hard to intestines soma,
Casing is removed, sterile water is added after meat is cut to granule, smashs to pieces after uniform meat soup, to be placed in incubator and increasing bacterium
Culture, filters out meat mincing, and filtrate is zymocyte liquid, and cooling is spare；
(2) prepared by meat base
Raw material selects：Meat goose is taken, loses hair or feathers, cleaned after removing internal organ of cutting open the belly, then extension, which dries in the air, drains body surface moisture, then is divided into
Pawl is removed in half of trunk, decaptitating, flattens goose body；
It is marinated：Goose body after flattening is put into the cylinder that salts down and is pickled, is during which stirred frequently, and remove watery blood；
The tight skin of de- bacterium：It is quick after for several times in boiling water after goose body cleaning after will be marinated, then hang the air-dried steam that dries in the air；
(3) fermented air-dried
Zymocyte liquid is uniformly applied on goose body, indoor fermentation is then hung on, then smears zymocyte liquid again in goose
It on body, and moves to outdoor extension and dries in the air and fermentation and air-dry, be finally moved back to indoor extension and dry in the air fermentation and maturation.
The additive amount of salt and Rice ＆ peanut milk is respectively the 2.0~2.5% of lean pork weight in above-mentioned zymocyte liquid preparation process
With 5~10%, the Rice ＆ peanut milk is that 93~95 parts of clear water are added by 5~7 portions of rice, and mill is Rice ＆ peanut milk after impregnating 24~30 hours, then
Cooked postcooling is made.
In above-mentioned zymocyte liquid preparation process it is filling after time for drying in the air in outdoor extension of intestines body be 24-36 hours, indoors
Fermented air-dried temperature is 10~15 DEG C or so, relative humidity 75~80%, 0.05~0.1m/s of wind speed, 15 days time or more,
To moisture 23-28%.
The addition of sterile water is the 8~10 of the quality of used ferment sausage meat in above-mentioned zymocyte liquid preparation process
Times, the time of Zengjing Granule is 24~36 hours, 37~40 DEG C of temperature.
Per kilogram goose body needs 78~100ml of zymocyte liquid in above-mentioned fermented air-dried step.
The dry in the air temperature of fermentation of indoor extension is 10~12 DEG C in above-mentioned fermented air-dried step, relative humidity 80~85%, the time 2
~3 days, 0.3~0.5m/s of wind speed；Outdoor fermentation and air-dried temperature are 8~14 DEG C, 3~4 days time, 1.0~1.2m/ of wind speed
s；The dry in the air temperature of fermentation and maturation of indoor extension is 10~12 DEG C, relative humidity 70~75%, 4~5 days time, wind speed 0.1~
0.2m/s。
The present invention also provides the fermented air-dried goose made from the above method.
The invention has the advantages that：
(1) zymocyte liquid uses the ferment sausage made by pork and Rice ＆ peanut milk to be made through Zengjing Granule, it is ensured that beneficial bacterium
Amount reaches 107/ cfu or more, strain is naturally pure, can greatly speed up course of fermentation, is conducive to beneficial to fermentative microorganism in goose
Middle fast-growth generates distinctive microbial fermentation decomposing protein and forms flavor, inhibits unfavorable microorganism in goose
Breeding and fat oxidation, promoted product special flavour；
(2) watery blood of marinated spilling is removed using in curing process, can have both removed original microorganism species in meat, just
In microbial inoculant hereafter, and it can suitably eliminate the smell of goose；
(3) using the meat duck after pickling quickly was quick-boiled with boiling water, original microorganism species in meat can have both been removed, have been convenient for
Hereafter microbial inoculant；Can play the role of " tight skin " again, make it is fermented air-dried after horrida cutis it is brighter, goose body more consolidation is beautiful
It sees；
(4) first indoor fermentation is used, then outdoor fermented air-dried, three segment process methods of last interior fermentation maturation are conducive to
Beneficial microorganism is grown and the inhibition of unfavorable microorganism, can effectively avoid caused by Quick-air-drying goose drying it is too fast due to send out
The insufficient defect of ferment generates, and making product, taste is better, and taste is purer.
With reference to embodiment, invention is further described in detail.
Specific implementation mode
Embodiment 1
(1) prepared by zymocyte liquid
Taking rice 600g, clear water 9.5kg, mill is Rice ＆ peanut milk after impregnating 24 hours, enters jacketed pan inner edge and boil side to stir to cooked,
It is spare to enter 0~2 DEG C of cold house's cooling after being cooled to room temperature；
Take fresh lean pork 5kg, salt 120g and Rice ＆ peanut milk 250g, by lean pork be cut to after the fourth of the right and lefts 1cm with salt and
Rice ＆ peanut milk mix, casing is poured into after stirring evenly and is segmented knottings, will be filling after intestines body be first hung on outdoor 24 hours to dry table
Face steam, then be linked into interior and be protected from light fermented air-dried 15~17 days to moisture 23-28%, the indoor temperature is 10~15
DEG C, relative humidity is 75~80%, 0.05~0.1m/s of air velocity；
Casing is removed, meat is cut to the sterile water of 8 times of addition meat weight after granule, is smashed to pieces after uniform meat soup, to be placed in
37~40 DEG C of Zengjing Granules 30 hours, filter out meat mincing, filtrate is zymocyte liquid, and 0~2 DEG C of cooling is spare in incubator；
(2) prepared by meat base
Raw material selects：Choice meat goose is selected, after butchering bloodletting, scalds goose with 70-75 DEG C of warm water, depilation is cut open the belly in removing
It is cleaned after dirty, extension, which dries in the air, drains body surface moisture, then is divided into half of trunk, and pawl is removed in decaptitating, flattens goose body；
It is marinated：Take meat goose 80kg, salt 1.2kg, sodium nitrite 3g, illiciumverum, tsaoko, each 140g of Chinese prickly ash and ISOASCORBIC ACID
Sodium 55g, mix with Chinese prickly ash and salt after octagonal, tsaoko is minced fry it is hot to salt, after cooling with sodium nitrite and the life of different dimension
Then plain C sodium mixing is uniformly smeared and is put on the skin in goose body inner and outer surfaces, code enters to salt down in cylinder layer by layer, and 2 DEG C 4 days marinated, during which turns over daily
Cylinder is primary, removes the watery blood of marinated spilling when turning over cylinder, and the goose on upper layer is placed on cylinder bottom, the goose of cylinder bottom moves to above；
The tight skin of de- bacterium：The goose body pickled is taken out, it is quick in boiling water to cross 5-6 times after being cleaned with clear water, then hang the wind that dries in the air
Solid carbon dioxide vapour；
(3) fermented air-dried
It needs zymocyte liquid 78ml to take zymocyte liquid by per kilogram goose body, first wherein 2/3 zymocyte liquid will uniformly be applied with soft brush
It smears on goose body, being subsequently placed in draughty indoor fermentation, temperature is 10~12 DEG C, relative humidity 80~85%, wind speed 0.3
~0.5m/s, 2~3 days time；Then remaining 1/3 zymocyte liquid is smeared again on goose body, and moves to outdoor fermented air-dried, temperature
Degree is 8~14 DEG C, and the time is 3~4 days, 1.0~1.2m/s of wind speed, is finally moved back to indoor fermentation maturation, and temperature is 10~12 DEG C,
Then relative humidity 70~75%, time 4~5,0.1~0.2m/s of wind speed are examined, are packed.Outdoor is fermented air-dried should to select the autumn
End hangs on to becalm and take shelter from rain in sunproof mat shelter to the season in the beginning of spring.
Embodiment 2
(1) prepared by zymocyte liquid
Taking rice 700g, clear water 9.3kg, mill is Rice ＆ peanut milk after impregnating 30 hours, enters jacketed pan inner edge and boil side to stir to cooked,
It is spare to enter 0~2 DEG C of cold house's cooling after being cooled to room temperature；
Take fresh lean pork 5kg, salt 110g and Rice ＆ peanut milk 500g, by lean pork be cut to after the fourth of the right and lefts 1cm with salt and
Rice ＆ peanut milk mix, casing is poured into after stirring evenly and is segmented knottings, will be filling after intestines body be first hung on outdoor 30 hours to dry table
Face steam, then be linked into interior and be protected from light fermented air-dried 15~17 days to moisture 23-28%, the indoor temperature is 10~15
DEG C, relative humidity is 75~80%, 0.05~0.1m/s of air velocity；
Casing is removed, meat is cut to the sterile water of 9 times of addition meat weight after granule, is smashed to pieces after uniform meat soup, to be placed in
37~40 DEG C of Zengjing Granules 24 hours, filter out meat mincing, filtrate is zymocyte liquid, and 0~2 DEG C of cooling is spare in incubator；
(2) prepared by meat base
Raw material selects：Choice meat goose is selected, after butchering bloodletting, scalds goose with 70-75 DEG C of warm water, depilation is cut open the belly in removing
It is cleaned after dirty, extension, which dries in the air, drains body surface moisture, then is divided into half of trunk, and pawl is removed in decaptitating, flattens goose body；
It is marinated：Take meat goose 50kg, salt 1.0kg, sodium nitrite 1.8g, illiciumverum, tsaoko, each 65g of Chinese prickly ash and ISOASCORBIC ACID
Sodium 25g, mix with Chinese prickly ash and salt after octagonal, tsaoko is minced fry it is hot to salt, after cooling with sodium nitrite and the life of different dimension
Then plain C sodium mixing is uniformly smeared and is put on the skin in goose body inner and outer surfaces, code enters to salt down in cylinder layer by layer, and 2 DEG C 4 days marinated, during which turns over daily
Cylinder is primary, removes the watery blood of marinated spilling when turning over cylinder, and the goose on upper layer is placed on cylinder bottom, the goose of cylinder bottom moves to above；
The tight skin of de- bacterium：The goose body pickled is taken out, it is quick in boiling water to cross 5-6 times after being cleaned with clear water, then hang the wind that dries in the air
Solid carbon dioxide vapour；
(3) fermented air-dried
It needs zymocyte liquid 100ml to take zymocyte liquid by per kilogram goose body, first wherein 3/5 zymocyte liquid will uniformly be applied with soft brush
It smears on goose body, being subsequently placed in draughty indoor fermentation, temperature is 10~12 DEG C, relative humidity 80~85%, wind speed 0.3
~0.5m/s, 2~3 days time；Then remaining 2/5 zymocyte liquid is smeared again on goose body, and moves to outdoor fermented air-dried, temperature
Degree is 8~14 DEG C, and the time is 3~4 days, 1.0~1.2m/s of wind speed, is finally moved back to indoor fermentation maturation, and temperature is 10~12 DEG C,
Then relative humidity 70~75%, time 4~5 days, 0.1~0.2m/s of wind speed are examined, pack.Outdoor is fermented air-dried to be selected
The season in autumn end to the beginning of spring hangs on to becalm and take shelter from rain in sunproof mat shelter.
Claims (4)
1. a kind of processing method of fermented air-dried goose, it is characterised in that include the following steps：
(1) prepared by zymocyte liquid
Take fresh lean pork, be cut to Fang Dinghou addition salt and Rice ＆ peanut milk, casing is poured into after stirring and evenly mixing, will be filling after intestines
Body is first hung on 24-36 hours outdoor, to dry surface steam, then is linked into interior, temperature be 10~15 DEG C, relative humidity 75~
80%, fermented air-dried 15 days or more under conditions of 0.05~0.1m/s of wind speed, until moisture 23-28%；The salt and rice
The additive amount of slurry is respectively the 2.0~2.5% and 5~10% of lean pork weight, and the Rice ＆ peanut milk is to be added 93 by 5~7 portions of rice
~95 parts of clear water, mill is Rice ＆ peanut milk after impregnating 24~30 hours, then postcooling is cooked and is made；
Casing is removed, sterile water is added after meat is cut to granule, smashs to pieces and increases bacterium training after uniform meat soup, to be placed in incubator
It supports, filters out meat mincing, filtrate is zymocyte liquid, and cooling is spare；
(2) prepared by meat base
Raw material selects：Meat goose is taken, loses hair or feathers, cleaned after removing internal organ of cutting open the belly, then extension, which dries in the air, drains body surface moisture, then is divided into one side of something
Pawl is removed in trunk, decaptitating, flattens goose body；
It is marinated：Goose body after flattening is put into the cylinder that salts down and is pickled, is during which stirred frequently, and remove watery blood；
The tight skin of de- bacterium：It is quick after for several times in boiling water after goose body cleaning after will be marinated, then hang the air-dried steam that dries in the air；
(3) fermented air-dried
Zymocyte liquid is uniformly applied on goose body, indoor fermentation is then hung on, then smears zymocyte liquid again on goose body,
And move to outdoor extension and dry in the air and fermentation and air-dry, it is finally moved back to indoor extension and dries in the air fermentation and maturation；The dry in the air temperature of fermentation of wherein indoor extension is
10~12 DEG C, relative humidity 80~85%, 2~3 days time, 0.3~0.5m/s of wind speed；Outdoor fermentation and air-dried temperature are 8
~14 DEG C, 3~4 days time, 1.0~1.2m/s of wind speed；The dry in the air temperature of fermentation and maturation of indoor extension is 10~12 DEG C, relative humidity
70~75%, 4~5 days time, 0.1~0.2m/s of wind speed.
2. the processing method of fermented air-dried goose according to claim 1, it is characterised in that：In zymocyte liquid preparation process
The addition of sterile water is 8~10 times of the quality of used ferment sausage meat, and the time of Zengjing Granule is 24~36 hours,
37~40 DEG C of temperature.
3. the processing method of fermented air-dried goose according to claim 2, it is characterised in that：Per public in fermented air-dried step
Jin goose body needs 78~100ml of zymocyte liquid.
4. a kind of fermented air-dried goose made from any one method in claim 1-3.
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| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN104544259A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat |
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2015
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN104544259A (en) * | 2015-01-28 | 2015-04-29 | 重庆清水湾食品有限公司 | Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat |
Non-Patent Citations (2)
| Title |
|---|
| 发酵风干鹅发酵工艺的研究;陈洪生，等;《食品科学》;20111231;第32卷(第23期);第256-259页 * |
| 风鹅风干新技术的研究;潘道东，等;《食品科学》;20021231;第23卷(第7期);第63-65页 * |
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