CN108065242A - A kind of goose and its processing method - Google Patents
A kind of goose and its processing method Download PDFInfo
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- CN108065242A CN108065242A CN201611002274.XA CN201611002274A CN108065242A CN 108065242 A CN108065242 A CN 108065242A CN 201611002274 A CN201611002274 A CN 201611002274A CN 108065242 A CN108065242 A CN 108065242A
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Abstract
The invention discloses a kind of goose and its processing method, the processing method comprises the following steps：The selection of raw material, the pretreatment of raw material prepare goose vinegar, make smoked plum sauce, frying, stir-frying, stew, air-dry, cool down and pack, sterilize.Goose, smoked plum sauce and goose vinegar are merged in technical solution provided by the invention, not only bright in color is tempting, taste sweet and sour taste, but also is only put into salt in seasoning, and low sodium lacks salt, is more advantageous to health；In addition, when processing goose, by goose stripping and slicing, stir-frying, stew after air-dried, cooled down and packed, more convenient consumer carries.
Description
Technical field
The present invention relates to goose processing technique fields, more particularly to a kind of goose and its processing method.
Background technology
Goose is the nutritious and healthy food of preferable high protein, low fat, low cholesterol.According to analysis, the protein of goose contains
It measures as 17.9%, higher than other livestock meats, and containing various amino acid necessary to growth in humans's development, composition is close to people
The ratio of amino acid needed for body, from biological value, goose is good protein.
At present, the production method of China's traditional pickling process goose generally include to pickle, rinse, dry, shaping, maturation etc. it is numerous and diverse
Process generally requires substantial amounts of manual labor, is not suitable with industrialized production.The universal salt content of traditional pickling process goose is very high, this is offseted
The person's of expense health is unfavorable.In addition, the market of goose is confined to the place of production of goose or goose feather, in the place of production of goose, people pickle or fire-cure mostly,
It is inconvenient to carry, cause sphere of circulation very small, consumption region is severely limited.
Therefore, how to provide the processing method of a kind of health and the goose being convenient for carrying is that there is an urgent need for solutions by those skilled in the art
Certainly the problem of.
The content of the invention
In view of this, the present invention provides a kind of goose and its processing method, by goose in technical solution provided by the invention
Meat, smoked plum sauce and goose vinegar are merged, and are only put into salt in seasoning, and not only bright in color is tempting, taste sweet and sour taste, but also
Low sodium lacks salt, is more advantageous to health；In addition, when processing goose, by goose stripping and slicing, stir-frying, stew after air-dried, cool down and
Packaging, more convenient consumer carry.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of processing method of goose, comprises the following steps：
(1) selection of raw material：The goose of the non-forage feed of a length of 120~140 days when choosing free-ranging；
(2) pretreatment of raw material：The goose chosen in step (1) is slaughtered, and takes out goose blood, the goose after slaughtering is put into 70
DEG C~80 DEG C of hot water in shed, abandon its internal organ, and the goose handled well be chopped into the meat piece of 3~5cm；
(3) goose vinegar is prepared：The goose blood of taking-up is mixed with preprepared vinegar with 1: 3 ratio uniform；
(4) smoked plum sauce is made：Smoked plum is taken in the season of smoked plum result, is put into pot, every 500 grams of smoked plums add in 200 grams
The rock sugar smashed to pieces, 20 grams of lemon juices and 5 grams of light-coloured vinegars are placed in refrigerator and pickle half a year, and smash to pieces spare；
(5) it is fried：The meat piece chopped in step (2) is put into 100~160 DEG C of high temperature oil cauldron 2~3 minutes fried；
(6) stir-frying：Meat piece Jing Guo step (5) is poured into stir-frying in pot, and water in step (3) ready goose vinegar and
The smoked plum sauce made in step (4) stir-frying 3~5 minutes together；
(7) stew：Meat piece Jing Guo step (6) is put into watt alms bowl and is stewed, and adds in stewed stocks, after being boiled by fire, small fire
Continue to stew 50~60 minutes, and be stirred continuously during stewing, be eventually adding salt seasoning；
(8) air-dry：Meat piece Jing Guo step (7) is put into 50 DEG C~55 DEG C baking poultries, air-dry 32~36 it is small when；
(9) cool down and pack：Meat piece after air-drying is taken out, and the cold air chamber for being placed on 15 DEG C~17 DEG C is cooled down, it is cold
But it is vacuum-packed afterwards；
(10) sterilize：Packaged meat piece is put into sterilizing chamber to sterilize.
Optionally, in step (1), the goose of the non-forage feed of a length of 130 days when choosing free-ranging.
Optionally, step (4) can also specifically be substituted with following steps：Get out the pickled leek pickled in advance；
Correspondingly, step (6) includes：Meat piece Jing Guo step (5) is poured into stir-frying in pot, and is poured into accurate in step (3)
Ready pickled leek stir-frying 3~5 minutes together in the goose vinegar and step (4) got ready.
Optionally, in step (7), stewed stocks includes according to the mass fraction：2 parts of soy sauce, 3 parts of green onion, 1.5 parts of monosodium glutamate, Chinese cassia tree 3
Part.
Optionally, step (8) can also be substituted with following steps：A. by the meat piece Jing Guo step (7) be put into wind speed for 6~
8m/s, relative humidity be 65%~70% environment in air-dry 15~18 it is small when；B. wind speed will be put by the meat piece of step a is
4~6m/s, relative humidity are air-dried 10~12 hours in 30%~40% environment.
A kind of goose, the goose are made by the processing method of above-mentioned goose.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of goose and its add
Goose, smoked plum sauce and goose vinegar are merged in technical solution provided by the invention by work method, are only put into salt in seasoning,
Not only bright in color is tempting, taste sweet and sour taste, but also low sodium lacks salt, is more advantageous to health；In addition, when processing goose, it will
Goose stripping and slicing, stir-frying are air-dried, cooled down and packed after stewing, and more convenient consumer carries.
Description of the drawings
It in order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention, for those of ordinary skill in the art, without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 is a kind of flow chart of the processing method of goose provided by the invention；
Fig. 2 is the flow chart of the processing method of another goose provided by the invention.
Specific embodiment
Below in conjunction with the attached drawing in the embodiment of the present invention, the technical solution in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without making creative work
Embodiment belongs to the scope of protection of the invention.
The embodiment of the invention discloses a kind of goose and its processing methods, and goose, smoked plum sauce and goose vinegar are merged,
Salt only is put into seasoning, not only bright in color is tempting, taste sweet and sour taste, but also low sodium lacks salt, is more advantageous to health；This
Outside, when processing goose, by goose stripping and slicing, stir-frying, stew after air-dried, cooled down and packed, more convenient consumer carries.
Embodiment one
Referring to attached drawing 1, the present invention provides a kind of processing method of goose, specifically includes following steps：
(1) selection of raw material：The goose of the non-forage feed of a length of 120~140 days when choosing free-ranging；
For the goose of 120~140 days of non-forage feed completely without goose fishy smell, such goose is Fresh ＆ Tender in Texture soft, is to make goose
The optimum feed stock of food.Technical solution provided by the invention all well-chosen from raw material, to ensure that the delicious of goose is established
Solid foundation.
(2) pretreatment of raw material：The goose chosen in step (1) is slaughtered, and takes out goose blood, the goose after slaughtering is put into 70
DEG C~80 DEG C of hot water in shed, abandon its internal organ, and the goose handled well be chopped into the meat piece of 3~5cm；
(3) goose vinegar is prepared：The goose blood of taking-up is mixed with preprepared vinegar with 1: 3 ratio uniform；
(4) smoked plum sauce is made：Smoked plum is taken in the season of smoked plum result, is put into pot, every 500 grams of smoked plums add in 200 grams
The rock sugar smashed to pieces, 20 grams of lemon juices and 5 grams of light-coloured vinegars are placed in refrigerator and pickle half a year, and smash to pieces spare；
(5) it is fried：The meat piece chopped in step (2) is put into 100~160 DEG C of high temperature oil cauldron 2~3 minutes fried；
The goose block chopped is first put into frying 2~3 minutes in 100~160 DEG C of oil cauldrons, not only acts as the work of meat piece sizing
With, and lock the nutrition of goose in goose after frying.
(6) stir-frying：Meat piece Jing Guo step (5) is poured into stir-frying in pot, and water in step (3) ready goose vinegar and
The smoked plum sauce made in step (4) stir-frying 3~5 minutes together；So that goose vinegar, smoked plum sauce and goose are uniformly mixed, goose vinegar is allowed
It is immersed in the taste of smoked plum sauce in goose.
(7) stew：Meat piece Jing Guo step (6) is put into watt alms bowl and is stewed, and adds in stewed stocks, after being boiled by fire, small fire
Continue to stew 50~60 minutes, and be stirred continuously during stewing, be eventually adding salt seasoning；
Being kept stirring during stewing prevents part from burning, while last soup is enable uniformly to be rolled in goose
On.
(8) air-dry：Meat piece Jing Guo step (7) is put into 50 DEG C~55 DEG C baking poultries, air-dry 32~36 it is small when；
Goose after air-drying, the taste of smoked plum sauce and goose vinegar has been retained on goose, taste is tastier, continuous
It is long.
(9) cool down and pack：Meat piece after air-drying is taken out, and the cold air chamber for being placed on 15 DEG C~17 DEG C is cooled down, it is cold
But it is vacuum-packed afterwards；
In packaging, different amounts of packaging can be formulated according to different consumer demands, it can be by the meat of a whole goose
Block is packaged in a vacuum packaging, every piece of goose can also be individually vacuum-packed, be met different consumer demands, allow and disappear
The person of expense is more convenient to carry.
(10) sterilize：Packaged meat piece is put into sterilizing chamber to sterilize.
Packaged goose is put into sterilizing chamber to sterilize, ensure that the food security of consumer.
Goose, smoked plum sauce and goose vinegar are merged, only by a kind of processing method of goose provided in an embodiment of the present invention
Salt is put into seasoning, not only bright in color is tempting, taste sweet and sour taste, but also low sodium lacks salt, is more advantageous to health；In addition,
When processing goose, by goose stripping and slicing, stir-frying, stew after air-dried, cooled down and packed, more convenient consumer carries.
In order to further optimize above-mentioned technical proposal, in step (1), the non-feed of a length of 130 days is fed when choosing free-ranging
Foster goose.
In order to further optimize above-mentioned technical proposal, step (4) can also specifically be substituted with following steps：It is ready in advance
Marinated pickled leek；
Correspondingly, step (6) includes：Meat piece Jing Guo step (5) is poured into stir-frying in pot, and is poured into accurate in step (3)
Ready pickled leek stir-frying 3~5 minutes together in the goose vinegar and step (4) got ready.
Since smoked plum is seasonal fruit, when the smoked plum of no making smoked plum sauce, can be substituted using pickled leek.Acid
Chinese bulbous onion is pure and fresh tasty and refreshing, and delicious goose can be equally made in conjunction with goose blood.
In order to further optimize above-mentioned technical proposal, in step (7), stewed stocks includes according to the mass fraction：2 parts of soy sauce, green onion 3
Part, 1.5 parts of monosodium glutamate, 3 parts of Chinese cassia tree.
In order to further optimize above-mentioned technical proposal, step (8) can also be substituted with following steps：A. step will be passed through
(7) meat piece is put into wind speed as 6~8m/s, air-dried in the environment that relative humidity is 65%~70% 15~18 it is small when；It b. will be through
The meat piece for crossing step a is put into wind speed as 4~6m/s, and 10~12 hours are air-dried in the environment that relative humidity is 30%~40%.
In technical solution provided by the invention, instead of the drying of baking poultry, progressively air-dried by the way of progressively air-drying
Mode the taste of vinegar and smoked plum sauce can be equally retained on goose, delicious flavour, and avoid baking poultry drying when
If the improper situation that goose fragrance is caused to be lost in of temperature selection.
Embodiment two
Referring to attached drawing 2, processing method that the embodiment of the present invention two discloses another goose specifically includes following steps：
(1) selection of raw material：The goose of the non-forage feed of a length of 120~140 days when choosing free-ranging；
For the goose of 120~140 days of non-forage feed completely without goose fishy smell, such goose is Fresh ＆ Tender in Texture soft, is to make goose
The optimum feed stock of food.Technical solution provided by the invention all well-chosen from raw material, to ensure that the delicious of goose is established
Solid foundation.
(2) pretreatment of raw material：The goose chosen in step (1) is slaughtered, and takes out goose blood, the goose after slaughtering is put into 70
DEG C~80 DEG C of hot water in shed, abandon its internal organ, and the goose handled well be chopped into the meat piece of 3~5cm；
(3) goose vinegar is prepared：The goose blood of taking-up is mixed with preprepared vinegar with 1: 3 ratio uniform；
(4) pickled leek is prepared：Get out the pickled leek pickled in advance；
(5) it is fried：The meat piece chopped in step (2) is put into 100~160 DEG C of high temperature oil cauldron 2~3 minutes fried；
The goose block chopped is first put into frying 2~3 minutes in 100~160 DEG C of oil cauldrons, not only acts as the work of meat piece sizing
With, and lock the nutrition of goose in goose after frying.
(6) stir-frying：Meat piece Jing Guo step (5) is poured into stir-frying in pot, and pour into step (3) ready goose vinegar and
Pickled leek in step (4) stir-frying 3~5 minutes together；So that goose vinegar, pickled leek and goose are uniformly mixed, goose vinegar and smoked plum are allowed
The taste of sauce is immersed in goose.
(7) stew：Meat piece Jing Guo step (6) is put into watt alms bowl and is stewed, and adds in stewed stocks, after being boiled by fire, small fire
Continue to stew 50~60 minutes, and be stirred continuously during stewing, be eventually adding salt seasoning；
Being kept stirring during stewing prevents part from burning, while last soup is enable uniformly to be rolled in goose
On.
(8) air-dry：A. the meat piece Jing Guo step (7) is put into wind speed as 6~8m/s, relative humidity is 65%~70%
In environment air-dry 15~18 it is small when；B. wind speed will be put by the meat piece of step a as 4~6m/s, relative humidity for 30%~
10~12 hours are air-dried in 40% environment；
Goose after air-drying, the taste of smoked plum sauce and goose vinegar has been retained on goose, taste is tastier, continuous
It is long.
(9) cool down and pack：Meat piece after air-drying is taken out, and the cold air chamber for being placed on 15 DEG C~17 DEG C is cooled down, it is cold
But it is vacuum-packed afterwards；
In packaging, different amounts of packaging can be formulated according to different consumer demands, it can be by the meat of a whole goose
Block is packaged in a vacuum packaging, every piece of goose can also be individually vacuum-packed, be met different consumer demands, allow and disappear
The person of expense is more convenient to carry.
(10) sterilize：Packaged meat piece is put into sterilizing chamber to sterilize.
In addition, in the inventive solutions, also disclose a kind of goose, the goose by above-mentioned goose processing
Method and be made.
Each embodiment is described by the way of progressive in this specification, the highlights of each of the examples are with other
The difference of embodiment, just to refer each other for identical similar portion between each embodiment.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so description is fairly simple, related part is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables professional and technical personnel in the field to realize or use the present invention.
A variety of modifications of these embodiments will be apparent for those skilled in the art, it is as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and the principles and novel features disclosed herein phase one
The most wide scope caused.
Claims (6)
1. a kind of processing method of goose, which is characterized in that comprise the following steps：
(1) selection of raw material：The goose of the non-forage feed of a length of 120~140 days when choosing free-ranging；
(2) pretreatment of raw material：Slaughter the goose chosen in step (1), and take out goose blood, by the goose after slaughtering be put into 70 DEG C~
It sheds in 80 DEG C of hot water, abandons its internal organ, and the goose handled well is chopped into the meat piece of 3~5cm；
(3) goose vinegar is prepared：The goose blood of taking-up is mixed with preprepared vinegar with 1: 3 ratio uniform；
(4) smoked plum sauce is made：Smoked plum is taken in the season of smoked plum result, is put into pot, every 500 grams of smoked plums add in 200 grams and smash to pieces
Rock sugar, 20 grams of lemon juices and 5 grams of light-coloured vinegars are placed in refrigerator and pickle half a year, and smash to pieces spare；
(5) it is fried：The meat piece chopped in step (2) is put into 100 DEG C~160 DEG C of high temperature oil cauldron 2~3 minutes fried；
(6) stir-frying：The meat piece that step (5) processing will be passed through pour into stir-frying in pot, and water in step (3) ready goose vinegar and
The smoked plum sauce made in step (4) stir-frying 3~5 minutes together；
(7) stew：It is stewed being put by the meat piece of step (6) processing in watt alms bowl, and adds in stewed stocks, after being boiled by fire, small fire
Continue to stew 50~60 minutes, and be stirred continuously during stewing, be eventually adding salt seasoning；
(8) air-dry：Will pass through step (7) processing meat piece be put into 50 DEG C~55 DEG C baking poultries, air-dry 32~36 it is small when；
(9) cool down and pack：Meat piece after air-drying is taken out, and the cold air chamber for being placed on 15 DEG C~17 DEG C is cooled down, after cooling
It is vacuum-packed；
(10) sterilize：Packaged meat piece is put into sterilizing chamber to sterilize.
2. the processing method of goose according to claim 1, which is characterized in that in step (1), choose a length of during free-ranging
The goose of the non-forage feed of 130 days.
3. the processing method of goose according to claim 1, which is characterized in that step (4) can also specifically use following step
It is rapid to substitute：Get out the pickled leek pickled in advance；
Correspondingly, step (6) includes：Meat piece Jing Guo step (5) is poured into stir-frying in pot, and pours into step (3) and is ready to
Goose vinegar and step (4) in ready pickled leek stir-frying 3~5 minutes together.
4. the processing method of goose according to claim 1, which is characterized in that in step (7), stewed stocks is according to the mass fraction
Including：2 parts of soy sauce, 3 parts of green onion, 1.5 parts of monosodium glutamate, 3 parts of Chinese cassia tree.
5. the processing method of goose according to claim 1, which is characterized in that step (8) can also be replaced with following steps
Generation：A. wind speed will be put into as 6~8m/s by the meat piece of step (7) processing, relative humidity is 65%~70% environment apoplexy
It is dry 15~18 it is small when；B. wind speed will be put into as 4~6m/s by the meat piece of step a, relative humidity is 30%~40% environment
In air-dry 10~12 hours.
6. a kind of goose, which is characterized in that the goose is as the processing method of the goose described in Claims 1 to 5 any one
And it is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611002274.XA CN108065242A (en) | 2016-11-11 | 2016-11-11 | A kind of goose and its processing method |
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| CN201611002274.XA CN108065242A (en) | 2016-11-11 | 2016-11-11 | A kind of goose and its processing method |
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| CN108065242A true CN108065242A (en) | 2018-05-25 |
Family
ID=62162253
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| CN201611002274.XA Pending CN108065242A (en) | 2016-11-11 | 2016-11-11 | A kind of goose and its processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690409A (en) * | 2019-10-23 | 2021-04-23 | 冯生财 | Formula and preparation method of spicy meat strips and meat slices |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823881A (en) * | 2012-09-18 | 2012-12-19 | 贵州千里山生态食品股份有限公司 | Method for making plasma ducks by sansui ducks |
-
2016
- 2016-11-11 CN CN201611002274.XA patent/CN108065242A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823881A (en) * | 2012-09-18 | 2012-12-19 | 贵州千里山生态食品股份有限公司 | Method for making plasma ducks by sansui ducks |
Non-Patent Citations (2)
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| 梁昌等: "《创新广东菜.1》", 31 August 2002, 广东科技出版社 * |
| ***等: "《粤式风味家常菜制作》", 30 June 2014, 旅游教育出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690409A (en) * | 2019-10-23 | 2021-04-23 | 冯生财 | Formula and preparation method of spicy meat strips and meat slices |
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