CN102783661A - Goose web food - Google Patents

Abstract

The invention provides goose web food. The goose web food is characterized by being manufactured by the following processes: (1) removing nails of fresh goose webs, washing clean, placing in a certain amount of water, boiling for 10-15 minutes, taking out of the water, placing in ice water immediately, immersing for 20-30 minutes, filtering and cleaning; (2) preparing fermentation broth: selecting pure lactic acid seedlings, enlarging cultivation, adding in liquid nutrient medium according to a proportion of 2-3%, producing leavening agent, adding 3%-5% of chicken liquid, 1%-2% of chicken powder, 0.5%-1% of white pepper powder, 1-3% of hot pepper, and 5-8% of salt according to total amount of the leavening agent, and mixing evenly to prepare the fermentation broth; (3) mixing and sealing the prepared goose webs and the fermentation broth according to mass ratio of 1:1-2, and fermenting for 20-48 hours at the temperature of 15 DEG C-23 DEG C; and (4) sterilizing, cooling, packing in vacuum mode, and inspecting to obtain finished products.

Description

A kind of goose palm food

Technical field

The present invention relates to field of food, be specifically related to a kind of goose palm food and preparation method thereof.

Background technology

The palm is the basic organ of motion, and muscle is many, skin depth, no meat.Muscle is chewed strength at most, and skin depth then contains soup juice, and meat is prone to tasty at least.Say that from the nutrition angle goose palm contains abundant collagen, low sugar, rare fat is a kind of healthy food.The culinary art of the goose palm comparatively bothers, and existing packed or can goose palm method for making food is similar, local flavor is single, has satisfied not people's dietary requirements.

Summary of the invention

The technical problem that the present invention will solve is the shortcoming and defect that overcomes existing goose palm food, and goose palm food of a kind of unique local flavor and preparation method thereof is provided.

The objective of the invention is to realize like this: a kind of goose palm food is characterized in that adopting following technology to process:

(1). after going toenail to clean up the fresh goose palm, place certain water yield to boil 10-15 minute, pull the back out and put into frozen water at once and soaked 20-30 minute, filter to clean and get ready;

(2). preparation zymotic fluid: select for use the lactic acid seedling purebred; Enlarged culture; Make an addition in the fluid nutrient medium by 2-3%; Produce leavening, add 3%-5% chicken extract, 1%-2% chicken powder, 0.5%-1% white pepper powder, 1-3% capsicum, 5-8% salt by producing the leavening total amount again, mix and promptly prepare zymotic fluid;

(3). the goose got ready the palm is mixed sealing with zymotic fluid by mass ratio 1:1-2,, get final product 15 ℃ of-23 ℃ of temperature bottom fermentations 20-48 hour;

(4). carry out sterilization, cooling, vacuum packaging, the check product.

Compared with prior art, the present invention has the following advantages:

The present invention adopts the goose palm after fermentation, and nutritive value improves, and has peculiar flavour simultaneously.In addition, preparation method of the present invention is simple, and product eats hygienic and convenient, has enriched the kind and the taste of leisure food, has than the big market demand, has improved added value of product, obtains good economic benefit.

The specific embodiment

Embodiment 1

(1). after going toenail to clean up the fresh goose palm, place certain water yield to boil 12 minutes, pull the back out and put into frozen water at once and soaked 23 minutes, filter to clean and get ready;

(2). preparation zymotic fluid: select for use the lactic acid seedling purebred; Enlarged culture makes an addition in the fluid nutrient medium production leavening by 2.5%; Add 4% chicken extract, 2% chicken powder, 1% white pepper powder, 2% capsicum, 5.5% salt by producing the leavening total amount again, mix and promptly prepare zymotic fluid;

(3). the goose got ready the palm is mixed sealing with zymotic fluid by mass ratio 1:1.5,, get final product 20 ℃ of temperature bottom fermentations 30 hours;

(4). carry out sterilization, cooling, vacuum packaging, the check product.

Embodiment 2

(1). after going toenail to clean up the fresh goose palm, place certain water yield to boil 11 minutes, pull the back out and put into frozen water at once and soaked 25 minutes, filter to clean and get ready;

(2). preparation zymotic fluid: select for use the lactic acid seedling purebred; Enlarged culture makes an addition in the fluid nutrient medium production leavening by 2.6%; Add 4% chicken extract, 1% chicken powder, 1% white pepper powder, 2% capsicum, 6% salt by producing the leavening total amount again, mix and promptly prepare zymotic fluid;

(3). the goose got ready the palm is mixed sealing with zymotic fluid by mass ratio 1:1.4,, get final product 18 ℃ of temperature bottom fermentations 35 hours;

(4). carry out sterilization, cooling, vacuum packaging, the check product.

Claims (1)

1. a goose slaps food, it is characterized in that adopting following technology to process:

(1). after going toenail to clean up the fresh goose palm, place certain water yield to boil 10-15 minute, pull the back out and put into frozen water at once and soaked 20-30 minute, filter to clean and get ready;

(2). preparation zymotic fluid: select for use the lactic acid seedling purebred; Enlarged culture; Make an addition in the fluid nutrient medium by 2-3%; Produce leavening, add 3%-5% chicken extract, 1%-2% chicken powder, 0.5%-1% white pepper powder, 1-3% capsicum, 5-8% salt by producing the leavening total amount again, mix and promptly prepare zymotic fluid;

(3). the goose got ready the palm is mixed sealing with zymotic fluid by mass ratio 1:1-2,, get final product 15 ℃ of-23 ℃ of temperature bottom fermentations 20-48 hour;

(4). carry out sterilization, cooling, vacuum packaging, the check product.