CN110432444A - A kind of preparation method and goose patch steamed bun of goose patch steamed bun - Google Patents
A kind of preparation method and goose patch steamed bun of goose patch steamed bun Download PDFInfo
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- CN110432444A CN110432444A CN201810413407.5A CN201810413407A CN110432444A CN 110432444 A CN110432444 A CN 110432444A CN 201810413407 A CN201810413407 A CN 201810413407A CN 110432444 A CN110432444 A CN 110432444A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention proposes the preparation method and goose patch steamed bun of a kind of goose patch steamed bun, and described method includes following steps: step 1: fresh goose is pre-processed；Step 2: about 300 ~ 600 grams of salad oils under in pot, under spare goose block, pulled out when with moderate heat, stir-frying is micro- yellow to horrida cutis repeatedly；Step 3: in pot again under about 300 ~ 600 grams of salad oil stir-frying red oil go out fragrant tripping in goose block, stir-frying is cooked uniform into the stir-frying of white wine, yellow rice wine and soy sauce again；Step 4: descending 3 bottles of beer and seasoning again, covers and is burnt when will be to the greatest extent to a soup in turning, again one bottle of tripping in beer；Step 5: when boiling, taking 150 grams or so to be put into the centre of the palm good wake flour group, be twisted into flour cake, be affixed on pot circle, sticks rear cover pot and turns to drench when big baked wheaten cake is sallow to flour cake back and soup is received to the greatest extent into 50 grams of white wine, truce.Using method of the invention, obtained goose is more delicate, and be sufficiently reserved the nutriments such as vitamin and microelement in goose can in the production process, while being more convenient for storing.
Description
Technical field
The invention belongs to the preparation methods and goose of food production field more particularly to a kind of goose patch steamed bun to paste steamed bun.
Background technique
Goose is full of nutrition, rich in a variety of amino acid needed by human, protein, multivitamin, niacin, sugar, micro
Element, and fat content is very low, and unsaturated fatty acid content is high, highly beneficial to human health.The protein content of goose
Very high, according to measurement, content is all higher than duck, chicken, beef, pork, and lysine content is higher than Broiler chicks.Goose is made simultaneously
One of the green food that 21 century is given priority to was classified as by FAO (Food and Agriculture Organization of the United Nation) in 2002 for green food.Theory of traditional Chinese medical science is recognized
For goose sweet taste, there is the benefits of tonifying yin QI invigorating, warm stomach open saliva, wind-damp dispelling is anti-aging, is the top grade of the dietary therapy of Chinese medicine.It is mended with QI invigorating
The effects of empty, stomach function regulating quenches the thirst, is relieving cough and reducing sputum, solves lead poisoning.It is suitable for insufficiency of vital energy and blood in poor health, the people of malnutrition is edible.Qi-restoratives
QI invigorating, warm stomach are promoted the production of body fluid.All often thirsty, out of strength, shortness of breath, loss of appetite person, can often drink goose soup, eat goose, can both supplement in this way
Old-aged diabetic's nutrition, and controllable progression of the disease, can also treat and prevent the illnesss such as cough, especially catch a cold to treatment,
Acute and chronic tracheitis, chronic nephritis, old edema, pulmonary emphysema, asthma, phlegm heap soil or fertilizer over and around the roots have good effect, are particularly suitable for nourishing in winter.
But since the fat content of goose is fewer, meat is thicker, if processing method is improper, is able to eat and compares bavin,
And have a kind of urine smell taste, especially slightly one is cool, and urine smell is bigger.
In view of the foregoing, it needs to propose a kind of fresher and tenderer tasty and refreshing, fat but not greasy, fragrant taste, while having more glutinous rice
The goose of the unique perfume of wine pastes steamed bun.
Summary of the invention
The embodiment of the present invention provides a kind of preparation method of goose patch steamed bun, it is desirable to provide it is a kind of more it is fresh and tender it is tasty and refreshing, fat but not greasy,
Fragrant taste, while steamed bun is pasted with more the goose of the unique perfume of glutinous rice wine.
The embodiments of the present invention are implemented as follows, and a kind of preparation method of goose patch steamed bun, described method includes following steps:
Step 1: fresh goose is pre-processed；
Step 2: about 300 ~ 600 grams of salad oils wait for oil temperature 7 into goose block spare under heat under in pot, and with moderate heat, stir-frying is extremely repeatedly
Horrida cutis is pulled out when micro- yellow；Wherein salad oil is 400 grams；
Step 3: in pot again under ginger under about 300 ~ 600 grams of salad rusting to 4 one-tenth heat, aniseed, shallot, chilli, peppery mix
Sauce, piemarker green pepper stir-frying red oil go out fragrant tripping in goose block, and stir-frying 2-3 minutes again, it is uniform into the stir-frying of white wine, yellow rice wine and soy sauce to cook；Wherein
Salad oil is 400 grams；
Step 4: descending 3 bottles of beer, chickens' extract, monosodium glutamate, salt, rock sugar, spice, illiciumverum, Chinese prickly ash, glutinous rice wine again, and capping turns moderate heat
It burns when will be to the greatest extent to soup, one bottle of tripping in beer again；
Step 5: it when boiling, takes 150 grams or so to be put into the centre of the palm good wake flour group, is twisted into the big flour cake of palm, and flour cake
No more than 5 millimeters, be affixed on pot circle, stick rear cover pot turn it is big burn drenched when and soup sallow to flour cake back is received to the greatest extent it is white into 50 grams
Wine, truce.
Preferably, the specific steps of the step 1 include:
Step A: goose is killed；After the way slaughter of the qualified fresh goose of a quarantine routinely, its internal organ is removed, cleans watery blood
It is spare；
Step B: cutting into bulk of uniform size for the fresh goose killed, and with clear water repeated flushing, the intracorporal watery blood of goose is rinsed
It is clean spare；
Step C: in pot plus water, burning to water temperature to 40 degree or so, by the goose rinsed well cook in quick-boil water about 7 minutes and beat blood
Foam, pull out it is drained and standby.
Preferably, in the step 3 food materials additional amount are as follows:
2 parts of white wine, 2 parts of yellow rice wine, 2.6 parts of soy sauce, 2.5 parts of chilli；
The additional amount of food materials in step 4 are as follows:
2 parts of chickens' extract, 1.5 parts of monosodium glutamate, 0.5 part of rock sugar, octagonal 2.5 parts, 1.4 parts of Chinese prickly ash, 1 part of glutinous rice wine；
The additional amount of food materials in step 5 are as follows:
50 parts of white wine.
Preferably, in the step 3 food materials additional amount are as follows:
3 parts of white wine, 3 parts of yellow rice wine, 3 parts of soy sauce, 2.8 parts of chilli；
The additional amount of food materials in step 4 are as follows:
2.5 parts of chickens' extract, 1.8 parts of monosodium glutamate, 0.8 part of rock sugar, octagonal 3 parts, 1.8 parts of Chinese prickly ash, 1.5 parts of glutinous rice wine；
The additional amount of food materials in step 5 are as follows:
55 parts of white wine.
Preferably, the weight fraction of the component of the spice flavouring dosage in the step 4 are as follows: 1.7 parts of cassia bark, perfume
2 parts of leaf, 0.8 part of fennel seeds, 0.5 part of cloves, 2.5 parts of tsaoko, 2.2 parts of fructus amomi, 2.5 parts of dried orange peel, 0.6 part of Radix Angelicae Sinensis.
Preferably, the goose selected in the step 1 is that weight is about 5.4-6.2kg.
To achieve the goals above, the present invention also proposes that a kind of goose patch steamed bun, the goose patch steamed bun are pasted using goose as described above
The preparation method of steamed bun is made.
The preparation method of goose patch steamed bun of the invention, described method includes following steps:
Step 1: fresh goose is pre-processed；
Step 2: about 300 ~ 600 grams of salad oils wait for oil temperature 7 into goose block spare under heat under in pot, and with moderate heat, stir-frying is extremely repeatedly
Horrida cutis is pulled out when micro- yellow；
Step 3: in pot again under ginger under about 300 ~ 600 grams of salad rusting to 4 one-tenth heat, aniseed, shallot, chilli, peppery mix
Sauce, piemarker green pepper stir-frying red oil go out fragrant tripping in goose block, and stir-frying 2-3 minutes again, it is uniform into the stir-frying of white wine, yellow rice wine and soy sauce to cook；
Step 4: descending 3 bottles of beer, chickens' extract, monosodium glutamate, salt, rock sugar, spice, illiciumverum, Chinese prickly ash, glutinous rice wine again, and capping turns moderate heat
It burns when will be to the greatest extent to soup, one bottle of tripping in beer again；
Step 5: it when boiling, takes 150 grams or so to be put into the centre of the palm good wake flour group, is twisted into the big flour cake of palm, and flour cake
No more than 5 millimeters, be affixed on pot circle, stick rear cover pot turn it is big burn drenched when and soup sallow to flour cake back is received to the greatest extent it is white into 50 grams
Wine, truce.
Using method of the invention, obtained goose is more delicate, and makes vitamin and the microelement etc. in goose
Nutriment can be sufficiently reserved in the production process, while be more convenient for storing.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The present invention proposes a kind of preparation method of goose patch steamed bun, and described method includes following steps:
Step 1: fresh goose is pre-processed；It is about 5.4-6.2kg that goose, which is selected as weight,；
Step 2: about 300 ~ 600 grams of salad oils wait for oil temperature 7 into goose block spare under heat under in pot, and with moderate heat, stir-frying is extremely repeatedly
Horrida cutis is pulled out when micro- yellow；
Step 3: in pot again under ginger under about 300 ~ 600 grams of salad rusting to 4 one-tenth heat, aniseed, shallot, chilli, peppery mix
Sauce, piemarker green pepper stir-frying red oil go out fragrant tripping in goose block, and stir-frying 2-3 minutes again, it is uniform into the stir-frying of white wine, yellow rice wine and soy sauce to cook；
Step 4: descending 3 bottles of beer, chickens' extract, monosodium glutamate, salt, rock sugar, spice, illiciumverum, Chinese prickly ash, glutinous rice wine again, and capping turns moderate heat
It burns when will be to the greatest extent to soup, one bottle of tripping in beer again；
Step 5: it when boiling, takes 150 grams or so to be put into the centre of the palm good wake flour group, is twisted into the big flour cake of palm, and flour cake
No more than 5 millimeters, be affixed on pot circle, stick rear cover pot turn it is big burn drenched when and soup sallow to flour cake back is received to the greatest extent it is white into 50 grams
Wine, truce.
Using method of the invention, obtained goose is more delicate, and makes vitamin and the microelement etc. in goose
Nutriment can be sufficiently reserved in the production process, while be more convenient for storing.
Wherein, the specific steps of the step 1 include:
Step A: goose is killed；After the way slaughter of the qualified fresh goose of a quarantine routinely, its internal organ is removed, cleans watery blood
It is spare；
Step B: cutting into bulk of uniform size for the fresh goose killed, and with clear water repeated flushing, the intracorporal watery blood of goose is rinsed
It is clean spare；
Step C: in pot plus water, burning to water temperature to 40 degree or so, by the goose rinsed well cook in quick-boil water about 7 minutes and beat blood
Foam, pull out it is drained and standby.
Wherein, in the step 3 food materials additional amount are as follows:
2 parts of white wine, 2 parts of yellow rice wine, 2.6 parts of soy sauce, 2.5 parts of chilli；
The additional amount of food materials in step 4 are as follows:
2 parts of chickens' extract, 1.5 parts of monosodium glutamate, 0.5 part of rock sugar, octagonal 2.5 parts, 1.4 parts of Chinese prickly ash, 1 part of glutinous rice wine；
The additional amount of food materials in step 5 are as follows:
50 parts of white wine.
Wherein, in the step 3 food materials additional amount are as follows:
3 parts of white wine, 3 parts of yellow rice wine, 3 parts of soy sauce, 2.8 parts of chilli；
The additional amount of food materials in step 4 are as follows:
2.5 parts of chickens' extract, 1.8 parts of monosodium glutamate, 0.8 part of rock sugar, octagonal 3 parts, 1.8 parts of Chinese prickly ash, 1.5 parts of glutinous rice wine；
The additional amount of food materials in step 5 are as follows:
55 parts of white wine.
Wherein, the weight fraction of the component of the spice flavouring dosage in the step 4 are as follows: 1.7 parts of cassia bark, spiceleaf 2
Part, 0.8 part of fennel seeds, 0.5 part of cloves, 2.5 parts of tsaoko, 2.2 parts of fructus amomi, 2.5 parts of dried orange peel, 0.6 part of Radix Angelicae Sinensis.
To achieve the goals above, the present invention also proposes that a kind of goose patch steamed bun, the goose patch steamed bun are pasted using goose as described above
The preparation method of steamed bun is made.Specifically since this goose patch steamed bun uses whole technical solutions of above-mentioned all embodiments,
At least all beneficial effects brought by the technical solution with above-described embodiment, this is no longer going to repeat them.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. a kind of preparation method of goose patch steamed bun, which is characterized in that described method includes following steps:
Step 1: fresh goose is pre-processed；
Step 2: about 300 ~ 600 grams of salad oils wait for oil temperature 7 into goose block spare under heat under in pot, and with moderate heat, stir-frying is extremely repeatedly
Horrida cutis is pulled out when micro- yellow；
Step 3: in pot again under ginger under about 300 ~ 600 grams of salad rusting to 4 one-tenth heat, aniseed, shallot, chilli, peppery mix
Sauce, piemarker green pepper stir-frying red oil go out fragrant tripping in goose block, and stir-frying 2-3 minutes again, it is uniform into the stir-frying of white wine, yellow rice wine and soy sauce to cook；
Step 4: descending 3 bottles of beer, chickens' extract, monosodium glutamate, salt, rock sugar, spice, illiciumverum, Chinese prickly ash, glutinous rice wine again, and capping turns moderate heat
It burns when will be to the greatest extent to soup, one bottle of tripping in beer again；
Step 5: it when boiling, takes 150 grams or so to be put into the centre of the palm good wake flour group, is twisted into the big flour cake of palm, and flour cake
No more than 5 millimeters, it is affixed on pot circle, rear cover pot is sticked and turns to drench when big baked wheaten cake is sallow to flour cake back and soup is received to the greatest extent into 40 ~ 55 grams
White wine, truce.
2. the preparation method of goose patch steamed bun according to claim 1, which is characterized in that the specific steps packet of the step 1
It includes:
Step A: goose is killed；After the way slaughter of the qualified fresh goose of a quarantine routinely, its internal organ is removed, cleans watery blood
It is spare；
Step B: cutting into bulk of uniform size for the fresh goose killed, and with clear water repeated flushing, the intracorporal watery blood of goose is rinsed
It is clean spare；
Step C: in pot plus water, burning to water temperature to 35 ~ 45 degree or so, by the goose rinsed well cook in quick-boil water about 5 ~ 10 minutes
Beat go blood foam, pull out it is drained and standby.
3. the preparation method of goose patch steamed bun according to claim 1, which is characterized in that the additional amount of food materials in the step 3
Are as follows:
2 parts of white wine, 2 parts of yellow rice wine, 2.6 parts of soy sauce, 2.5 parts of chilli；
The additional amount of food materials in step 4 are as follows:
2 parts of chickens' extract, 1.5 parts of monosodium glutamate, 0.5 part of rock sugar, octagonal 2.5 parts, 1.4 parts of Chinese prickly ash, 1 part of glutinous rice wine；
The additional amount of food materials in step 5 are as follows:
50 parts of white wine.
4. the preparation method of goose patch steamed bun according to claim 1, which is characterized in that the additional amount of food materials in the step 3
Are as follows:
3 parts of white wine, 3 parts of yellow rice wine, 3 parts of soy sauce, 2.8 parts of chilli；
The additional amount of food materials in step 4 are as follows:
2.5 parts of chickens' extract, 1.8 parts of monosodium glutamate, 0.8 part of rock sugar, octagonal 3 parts, 1.8 parts of Chinese prickly ash, 1.5 parts of glutinous rice wine；
The additional amount of food materials in step 5 are as follows:
55 parts of white wine.
5. the preparation method of goose patch steamed bun according to claim 1, which is characterized in that the spice seasoning in the step 4
Expect the weight fraction of the component of preparation are as follows: 1.7 parts of cassia bark, 2 parts of spiceleaf, 0.8 part of fennel seeds, 0.5 part of cloves, 2.5 parts of tsaoko, sand
2.2 parts of benevolence, 2.5 parts of dried orange peel, 0.6 part of Radix Angelicae Sinensis.
6. the preparation method of goose patch steamed bun according to claim 1, which is characterized in that the goose selected in the step 1 is attached most importance to
Amount is about 5.4-6.2kg.
7. a kind of goose pastes steamed bun, which is characterized in that the goose patch steamed bun pastes the system of steamed bun using goose as claimed in any one of claims 1 to 6
Preparation Method is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810413407.5A CN110432444A (en) | 2018-05-03 | 2018-05-03 | A kind of preparation method and goose patch steamed bun of goose patch steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810413407.5A CN110432444A (en) | 2018-05-03 | 2018-05-03 | A kind of preparation method and goose patch steamed bun of goose patch steamed bun |
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| Publication Number | Publication Date |
|---|---|
| CN110432444A true CN110432444A (en) | 2019-11-12 |
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ID=68427705
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| CN201810413407.5A Pending CN110432444A (en) | 2018-05-03 | 2018-05-03 | A kind of preparation method and goose patch steamed bun of goose patch steamed bun |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1925212A1 (en) * | 2006-11-27 | 2008-05-28 | Kraft Foods R & D, Inc. Zweigniederlassung München | Encased snack |
| CN101449695A (en) * | 2007-11-30 | 2009-06-10 | 天津市中英保健食品有限公司 | Coarse cereals barm cake and making method thereof |
| CN103704748A (en) * | 2013-12-26 | 2014-04-09 | 李学习 | Processing method of goose meat |
| CN105231314A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle old goose sticking cake |
| CN106665738A (en) * | 2016-10-21 | 2017-05-17 | 安徽联喆玉竹有限公司 | Prickly pear fruit taste tara vine bread |
-
2018
- 2018-05-03 CN CN201810413407.5A patent/CN110432444A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1925212A1 (en) * | 2006-11-27 | 2008-05-28 | Kraft Foods R & D, Inc. Zweigniederlassung München | Encased snack |
| CN101449695A (en) * | 2007-11-30 | 2009-06-10 | 天津市中英保健食品有限公司 | Coarse cereals barm cake and making method thereof |
| CN103704748A (en) * | 2013-12-26 | 2014-04-09 | 李学习 | Processing method of goose meat |
| CN105231314A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle old goose sticking cake |
| CN106665738A (en) * | 2016-10-21 | 2017-05-17 | 安徽联喆玉竹有限公司 | Prickly pear fruit taste tara vine bread |
Non-Patent Citations (1)
| Title |
|---|
| 仲谋: "这些也是美食――谈谈下脚料(二)", 《食品与生活》 * |
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Application publication date: 20191112 |