CN117562094A - Preparation and baking method of goose hamburger - Google Patents

Preparation and baking method of goose hamburger Download PDF

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Publication number
CN117562094A
CN117562094A CN202311561409.6A CN202311561409A CN117562094A CN 117562094 A CN117562094 A CN 117562094A CN 202311561409 A CN202311561409 A CN 202311561409A CN 117562094 A CN117562094 A CN 117562094A
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China
Prior art keywords
goose
meat
slices
hamburger
powder
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CN202311561409.6A
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王成会
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Harbin Songhui Food Co ltd
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Harbin Songhui Food Co ltd
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Priority to CN202311561409.6A priority Critical patent/CN117562094A/en
Publication of CN117562094A publication Critical patent/CN117562094A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a preparation and baking method of a goose hamburger, which comprises the following steps of 1, deeply processing a goose slice: trimming the goose chest meat into 65-75 g goose meat slices with the diameter of 8.5-9.5 cm and the thickness of 0.4-0.6 cm; 2. processing hamburger cake crust: preparing whole wheat goose oil for manually freezing dough; 3. processing goose meat hamburgers: thawing the goose meat slices at 0-4deg.C for 2-4 hr or thawing in water for 0.5-1 hr, and storing the thawed goose meat slices at low temperature for 24 hr. The invention solves the technical problems of bad taste and fishy smell caused by high iron content of goose meat and more crude fibers in the prior art. According to the processing method of the goose meat, disclosed by the invention, the goose meat is processed into the goose meat hamburger in batches by soaking the goose meat in the fishy smell removing solution and matching with the baking cake skin through the pickling and wrapping frying technology, and the processed goose meat is fresh and tender, and the cake skin is crisp and delicious.

Description

Preparation and baking method of goose hamburger
Technical field:
the invention relates to a preparation and baking method of a goose hamburger.
The background technology is as follows:
in the 1980 s, the term chinese hamburger had evolved as a proxy for all sandwiches with bun making, following the popularization of the united states chain fast food store kendyke, mcdonald and de-kvass in asia. Hamburgers have become one of the convenient staple foods in the mass market today. Hamburger food in western countries is mainly in two forms, namely, a hot hamburger sold in a fast food chain like mcdonald and kender; the other is frozen hamburgers sold in the freezer of a food store and purchased by a consumer after microwave heating at home, and these two hamburgers are called western hamburgers. The western-style hamburger has the defects that the hamburger cake skin is one of bread in definition, the hamburger is required to be processed and distributed to a hamburger shop in a processing plant, the freshness is uncertain, the environment pollution is uncertain, and compared with the goose breast meat hamburger cake skin which is frozen dough, the hamburger is formed by baking on site after secondary fermentation and thawing, and the freshness is superior to that of the traditional hamburger. In addition, the western hamburger crust must have a leavening agent for the mouthfeel. The seasoning agent refers to a substance (namely yeast) which is added into flour to make the structure of a finished product (bread, cake and the like) fluffy, and the cake crust is fluffy and soft and glutinous after secondary fermentation. The western hamburger crust is made of high-gluten flour, and the bread improver is a compound food additive which is generally composed of an emulsifier, an oxidant, an enzyme preparation, inorganic salt, a filler and the like, is used for making bread, and has the effects of promoting bread softness, increasing bread baking elasticity, effectively delaying bread aging and the like.
The invention comprises the following steps:
the invention aims to provide a preparation and baking method of a goose hamburger, which fully maintains the nutrition of the goose, has delicious taste and is convenient to carry and store. The technical scheme of the invention is as follows: a preparation and baking method of a goose hamburger comprises the following steps of:
(1) Trimming the goose chest meat into 65-75 g goose meat slices with the diameter of 8.5-9.5 cm and the thickness of 0.4-0.6 cm;
(2) Preparing baking soda and water into a deodorization solution: adding 10 g of baking soda into each 1 kg of water to prepare a deodorization solution; soaking the trimmed breast meat of the goose in the fishy smell removing solution for 2-3 minutes, and stirring by using a stainless steel rod;
(3) Rinsing the goose chest meat with clear water for 2-3 times after soaking, and draining water;
(4) Beating the front and back sides of the washed goose chest meat by using a broken tendon hammer to disperse meat fibers and break fascia;
(5) Preparing a pickling solution, namely, goose meat slices: pickling: water: cooking wine = 1 kg: 45 g, 70 g and 10 g; 1 kg of curing material formula: 300 g of edible salt, 150 g of starch, 150 g of ginger powder, 150 g of monosodium glutamate, 60 g of soft white sugar, 60 g of chicken powder, 20 g of sodium tripolyphosphate, 80 g of spice, 20 g of flavoring powder, 10 g of monascus red and 3-4 minutes of goose meat slices are put into a rolling machine for rolling and pouring at a low rotating speed;
(6) Spreading and curing each goose sheet for 2 hours at 0-4 ℃, wherein the surface of the goose sheet is necessarily covered with a preservative film to prevent oxidation;
(7) Every 5 pieces of salted goose meat are piled up, 1 bag is piled up, namely 10 pieces of each bag are sealed and placed in a freezer at minus 30 ℃ for quick freezing;
2. processing hamburger cake crust:
(1) Preparing whole wheat goose oil for manually freezing dough;
(2) Rolling 70 g of dough into an ellipse with the diameter of 5 cm and the length of 10 cm, and scattering 80-100 black sesame seeds to form a round cake crust with the diameter of 10.5-11 cm and the thickness of 0.3-0.4 cm;
(3) Placing the round cake crust on a chain of an oven with the temperature of 232 ℃ at the upper and lower fires, and forming the cake crust once after 3 minutes;
(4) The fatty acid composition of goose oil in the dough is similar to that of olive oil, and the dough contains higher monounsaturated fatty acid, wherein each 100 g of roasted or fried goose meat contains 4.3 g of monounsaturated fatty acid and 1.5 g of diunsaturated fatty acid;
(5) The baked hamburger cake is hollow, and has golden and crisp appearance;
3. processing goose meat hamburgers:
(1) Thawing goose meat slices at 0-4deg.C for 2-4 hr or thawing in water for 0.5-1 hr;
(2) The thawed goose slices are stored for 24 hours at low temperature, a piece of thawed goose slices are taken for meat awakening, namely, the goose chest slices are firstly placed at room temperature for 10-20 minutes, the temperature of the goose chest slices is about to be the same as the room temperature, rapid ripening cannot be caused in the processing process due to large temperature difference, and the taste is not influenced due to the fact that the meat juice is blocked;
(3) Placing the goose slices after meat awakening into a box, adding 5 g of water, and then grabbing and kneading for 8-10 times, wherein the main purpose of the goose slices is to enhance the adsorption force on the surface of meat and the water retention of meat;
(4) And (3) primary powder wrapping: spreading goose meat slices in the wrapping powder, powdering the surface, respectively grabbing the front and back surfaces for 6-8 times, soaking in a water basket for 30 seconds, and wrapping the powder for the second time;
(5) After secondary powder wrapping, carrying the goose meat slices with hands, shaking off floating powder, enabling the powder slices to be scaly downward, spreading the powder slices with hands, and frying in a butter pot at 170-175 ℃;
(6) Turning over once when frying for 2 minutes by pressing the timer for 4 minutes, taking out from the pot for controlling oil for 15-20 seconds after 4 minutes;
(7) The hamburger cake is thrown along the bottom of the cake, 30 g of iced goose-head vegetables are paved on the bottom layer, two circles of half mayonnaise are evenly squeezed, fried goose chest meat slices are spread, and 10 g of vegetables (purple cabbage and tomatoes) are put on the meat slices to finish the preparation.
Technical effects
The invention relates to a delicious and juicy whole goose chest meat slice with the thickness of 0.4-0.6 cm, which is clamped in a small round now baked whole wheat goose oil cake added with black sesame, wherein the bottom layer is formed by piling all side dishes- -mayonnaise, raw purple cabbage and fresh and tender cabbage, the thickness of the whole hamburger is 6-6.5 cm, and the full wheat goose oil cake meets the limit dimension of mouth opening of people.
The western hamburger cake skin is beef tallow, and the goose chest meat hamburger cake skin is goose oil. The cholesterol content of the goose oil is far lower than that of the beef tallow from the aspect of cholesterol (excessive harmful) content, the cholesterol content of 100 mg of the beef tallow is 100 mg, the cholesterol content of 100 mg of the beef tallow is 153 mg, the goose oil content is 29.2% from the aspect of saturated fatty acid (excessive harmful) content, the lard is 54.4%, the goose oil content is up to 54.3% from the aspect of oleic acid (beneficial health) content, and the beef tallow content is 37%. It is known as olive oil in the animal kingdom because of its high oleic acid content. The meat in the western hamburger adopts beef, pork and chicken, the meat in the goose hamburger is goose chest meat, and the goose is a herbivore, and is one of the cancer-free animals in the world. The goose meat contains various amino acids, vitamins and microelements, and is easy to be digested and absorbed by human body. The content of iron in the goose meat is high, 3.7 mg of iron is contained in every 100 g of roasted or fried goose meat, the content of the iron is 1 times of that of beef, the content of the protein in the goose meat is 3 times of that of chicken, the protein in the goose meat is full-value protein, the content of the protein in every 100 g of goose meat is 29.8 g, the content of the chicken is 21.5 g, the content of the beef is 21.8 g, the content of monounsaturated fatty acid in every 100 g of goose meat is 17.3 g, the content of the chicken is 1.2 g, and the content of the beef is 1.7 g. The monounsaturated fatty acid has the functions of reducing blood viscosity and improving the activity of cerebral nerve cells.
The cake skin in the goose chest meat hamburger can provide certain carbohydrate, the goose chest meat slices in the hamburger clamp can provide enough protein, fat and iron, the content of iron in the goose chest meat is high, 3.7 milligrams of iron is contained in each 100 grams of roasted or fried goose meat, the protein in the goose chest meat is full-value protein, the protein content is 29.8 grams of protein in each 100 grams of goose meat, and the protein content in one goose chest meat hamburger is 20-23.84 grams. 100 g of goose chest meat with the fat content of 17.5 g, the goose chest meat with lower fat content is selected to prepare the hamburger, the melting point of the goose fat is low, the texture is soft, and the vegetables can provide a small amount of fibers.
The goose chest meat hamburger can purchase semi-finished products: customers can purchase frozen dough and frozen goose meat slices in supermarkets and chain stores, and delicious goose meat hamburgers can be manufactured by using the ovens at home, so that the frozen goose meat hamburger is a hamburger food with Chinese characteristics.
The main food in western fast food is beef hamburger, pork hamburger and chicken hamburger, and the goose chest meat hamburger disclosed by the invention more highlights the perfect combination of the nutritional value of goose meat and the baking technology. The goose hamburger prepared by the method is convenient to eat, delicious in flavor and comprehensive in nutrition.
The invention ensures that the nutrient substances such as amino acid, vitamin, trace elements and the like in the goose meat can be fully reserved in the manufacturing process, and meanwhile, the goose meat has delicious taste and is convenient to carry and store. Meanwhile, the cooking method that people only bake and stew is changed, the whole is changed into zero, and the consumption cost of eating goose is reduced.
According to the processing method of the goose meat, the processing method of the goose meat is characterized in that the processing method is used for immersing the goose meat in the fishy smell removing solution, and the processing method is matched with the existing pancake skin through the pickling and wrapping frying technology to be processed into the goose meat hamburger in batches. The processed goose meat is fresh and tender, and the cake crust is crisp and tender and delicious. The invention solves the technical problems of bad taste and fishy smell caused by high iron content of goose meat and more crude fibers in the prior art.
Detailed Description
A preparation and baking method of a goose hamburger comprises the following steps:
1. deeply processing goose meat slices:
(1) Trimming the goose chest meat into 65-75 g goose meat slices with the diameter of 8.5-9.5 cm and the thickness of 0.4-0.6 cm;
(2) Preparing baking soda and water into a deodorization solution: adding 10 g of baking soda into each 1 kg of water to prepare a deodorization solution; soaking the trimmed breast meat of the goose in the fishy smell removing solution for 2-3 minutes, and stirring by using a stainless steel rod;
(3) Rinsing the goose chest meat with clear water for 2-3 times after soaking, and draining water;
(4) Beating the front and back sides of the washed goose chest meat by using a broken tendon hammer to disperse meat fibers and break fascia;
(5) Preparing a pickling solution, namely, goose meat slices: pickling: water: cooking wine = 1 kg: 45 g, 70 g and 10 g; 1 kg of curing material formula: 300 g of edible salt, 150 g of starch, 150 g of ginger powder, 150 g of monosodium glutamate, 60 g of soft white sugar, 60 g of chicken powder, 20 g of sodium tripolyphosphate, 80 g of spice, 20 g of flavoring powder, 10 g of monascus red and 3-4 minutes of goose meat slices are put into a rolling machine for rolling and pouring at a low rotating speed;
(6) Spreading and curing each goose sheet for 2 hours at 0-4 ℃, wherein the surface of the goose sheet is necessarily covered with a preservative film to prevent oxidation;
(7) Every 5 pieces of salted goose meat are piled up, 1 bag is piled up, namely 10 pieces of each bag are sealed and placed in a freezer at minus 30 ℃ for quick freezing;
2. processing hamburger cake crust:
(1) Preparing whole wheat goose oil for manually freezing dough;
(2) Rolling 70 g of dough into an ellipse with the diameter of 5 cm and the length of 10 cm, and scattering 80-100 black sesame seeds to form a round cake crust with the diameter of 10.5-11 cm and the thickness of 0.3-0.4 cm;
(3) Placing the round cake crust on a chain of an oven with the temperature of 232 ℃ at the upper and lower fires, and forming the cake crust once after 3 minutes;
(4) The fatty acid composition of goose oil in the dough is similar to that of olive oil, and the dough contains higher monounsaturated fatty acid, wherein each 100 g of roasted or fried goose meat contains 4.3 g of monounsaturated fatty acid and 1.5 g of diunsaturated fatty acid;
(5) The baked hamburger cake is hollow, and has golden and crisp appearance.
3. Processing goose meat hamburgers:
(1) Thawing goose meat slices at 0-4deg.C for 2-4 hr or thawing in water for 0.5-1 hr;
(2) The thawed goose slices are stored for 24 hours at low temperature, a piece of thawed goose slices are taken for meat awakening, namely, the goose chest slices are firstly placed at room temperature for 10-20 minutes, the temperature of the goose chest slices is about to be the same as the room temperature, rapid ripening cannot be caused in the processing process due to large temperature difference, and the taste is not influenced due to the fact that the meat juice is blocked;
(3) Placing the goose slices after meat awakening into a box, adding 5 g of water, and then grabbing and kneading for 8-10 times, wherein the main purpose of the goose slices is to enhance the adsorption force on the surface of meat and the water retention of meat;
(4) And (3) primary powder wrapping: spreading goose meat slices in the wrapping powder, powdering the surface, respectively grabbing the front and back surfaces for 6-8 times, soaking in a water basket for 30 seconds, and wrapping the powder for the second time;
(5) After secondary powder wrapping, carrying the goose meat slices with hands, shaking off floating powder, enabling the powder slices to be scaly downward, spreading the powder slices with hands, and frying in a butter pot at 170-175 ℃;
(6) Turning over once when frying for 2 minutes by pressing the timer for 4 minutes, taking out from the pot for controlling oil for 15-20 seconds after 4 minutes;
(7) Hamburger patties are thrown along the bottom of the hamburger patties, 30 grams of iced goose-head vegetables are paved on the bottom layer, two circles of half mayonnaise are evenly squeezed, fried goose chest meat slices are paved, and 10 grams of vegetables are put on the meat slices, for example: purple cabbage, tomato, etc., thus completing the preparation.

Claims (1)

1. A preparation and baking method of a goose hamburger is characterized by comprising the following steps: the method comprises the following steps of deep processing of the goose meat slices:
(1) Trimming the goose chest meat into 65-75 g goose meat slices with the diameter of 8.5-9.5 cm and the thickness of 0.4-0.6 cm;
(2) Preparing baking soda and water into a deodorization solution: adding 10 g of baking soda into each 1 kg of water to prepare a deodorization solution; soaking the trimmed breast meat of the goose in the fishy smell removing solution for 2-3 minutes, and stirring by using a stainless steel rod;
(3) Rinsing the goose chest meat with clear water for 2-3 times after soaking, and draining water;
(4) Beating the front and back sides of the washed goose chest meat by using a broken tendon hammer to disperse meat fibers and break fascia;
(5) Preparing a pickling solution, namely, goose meat slices: pickling: water: cooking wine = 1 kg: 45 g, 70 g and 10 g; 1 kg of curing material formula: 300 g of edible salt, 150 g of starch, 150 g of ginger powder, 150 g of monosodium glutamate, 60 g of soft white sugar, 60 g of chicken powder, 20 g of sodium tripolyphosphate, 80 g of spice, 20 g of flavoring powder, 10 g of monascus red and 3-4 minutes of goose meat slices are put into a rolling machine for rolling and pouring at a low rotating speed;
(6) Spreading and curing each goose sheet for 2 hours at 0-4 ℃, wherein the surface of the goose sheet is necessarily covered with a preservative film to prevent oxidation;
(7) Every 5 pieces of salted goose meat are piled up, 1 bag is piled up, namely 10 pieces of each bag are sealed and placed in a freezer at minus 30 ℃ for quick freezing;
2. processing hamburger cake crust:
(1) Preparing whole wheat goose oil for manually freezing dough;
(2) Rolling 70 g of dough into an ellipse with the diameter of 5 cm and the length of 10 cm, and scattering 80-100 black sesame seeds to form a round cake crust with the diameter of 10.5-11 cm and the thickness of 0.3-0.4 cm;
(3) Placing the round cake crust on a chain of an oven with the temperature of 232 ℃ at the upper and lower fires, and forming the cake crust once after 3 minutes;
(4) The fatty acid composition of goose oil in the dough is similar to that of olive oil, and the dough contains higher monounsaturated fatty acid, wherein each 100 g of roasted or fried goose meat contains 4.3 g of monounsaturated fatty acid and 1.5 g of diunsaturated fatty acid;
(5) The baked hamburger cake is hollow, and has golden and crisp appearance;
3. processing goose meat hamburgers:
(1) Thawing goose meat slices at 0-4deg.C for 2-4 hr or thawing in water for 0.5-1 hr;
(2) The thawed goose slices are stored for 24 hours at low temperature, a piece of thawed goose slices are taken for meat awakening, namely, the goose chest slices are firstly placed at room temperature for 10-20 minutes, the temperature of the goose chest slices is about to be the same as the room temperature, rapid ripening cannot be caused in the processing process due to large temperature difference, and the taste is not influenced due to the fact that the meat juice is blocked;
(3) Placing the goose slices after meat awakening into a box, adding 5 g of water, and then grabbing and kneading for 8-10 times, wherein the main purpose of the goose slices is to enhance the adsorption force on the surface of meat and the water retention of meat;
(4) And (3) primary powder wrapping: spreading goose meat slices in the wrapping powder, powdering the surface, respectively grabbing the front and back surfaces for 6-8 times, soaking in a water basket for 30 seconds, and wrapping the powder for the second time;
(5) After secondary powder wrapping, carrying the goose meat slices with hands, shaking off floating powder, enabling the powder slices to be scaly downward, spreading the powder slices with hands, and frying in a butter pot at 170-175 ℃;
(6) Turning over once when frying for 2 minutes by pressing the timer for 4 minutes, taking out from the pot for controlling oil for 15-20 seconds after 4 minutes;
(7) The hamburger cake is thrown along the bottom of the cake, 30 g of iced goose-head vegetables are paved on the bottom layer, two circles of half mayonnaise are evenly squeezed, fried goose chest meat slices are spread, and 10 g of vegetables (purple cabbage and tomatoes) are put on the meat slices to finish the preparation.
CN202311561409.6A 2023-11-21 2023-11-21 Preparation and baking method of goose hamburger Pending CN117562094A (en)

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Application Number Priority Date Filing Date Title
CN202311561409.6A CN117562094A (en) 2023-11-21 2023-11-21 Preparation and baking method of goose hamburger

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202311561409.6A CN117562094A (en) 2023-11-21 2023-11-21 Preparation and baking method of goose hamburger

Publications (1)

Publication Number Publication Date
CN117562094A true CN117562094A (en) 2024-02-20

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Application Number Title Priority Date Filing Date
CN202311561409.6A Pending CN117562094A (en) 2023-11-21 2023-11-21 Preparation and baking method of goose hamburger

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