阅读说明：本技术 一种脆皮味鲜的黑烧鹅的制作方法 (Method for making black roasted goose with crisp and fresh taste ) 是由 黄晓峰 于 2020-04-19 设计创作，主要内容包括：本发明公开了一种脆皮味鲜的黑烧鹅的制作方法,包括以下制作步骤：步骤1)：清洗原只鹅：把屠宰后的鹅进行清洗备用；步骤2)：调配调味鹅酱：将磨豉酱680-720份、叉烧酱1000-1100份、芝麻酱190-210份、陈皮粉15-20份、黑松露粉200-300份、柱头酱1000-1100份、海鲜酱1000-1100份、蚝油950-1100份、生抽480-520份、料酒480-520份混合成调味鹅酱。本发明公开的脆皮味鲜的黑烧鹅的制作方法,该烧鹅食品具备良好的食疗保健价值,同时该烧鹅的表皮为黝黑脆皮的脆皮,满足消费者的要求。(The invention discloses a method for making black roasted goose with fresh crispy taste, which comprises the following steps: step 1): cleaning the original goose: cleaning the slaughtered goose for later use; step 2): preparing the seasoning goose sauce: 720 portions of ground fermented soybean sauce, 1100 portions of barbeque sauce, 190 portions of sesame sauce, 15-20 portions of dried orange peel powder, 300 portions of black pine dew powder, 1000 portions of column cap sauce, 1100 portions of hoisin sauce, 1000 portions of seafood sauce, 1100 portions of oyster sauce, 950 portions of oyster sauce, 480 portions of light soy sauce and 520 portions of cooking wine are mixed to form the seasoning goose sauce. According to the preparation method of the black roasted goose with fresh crispy skin taste, disclosed by the invention, the roasted goose food has good food therapy health care value, and meanwhile, the skin of the roasted goose is crispy with the crisp skin of the dark crispy skin, so that the requirements of consumers are met.)

1. The preparation method of the black roasted goose with crisp and fresh taste is characterized by comprising the following preparation steps:

step 1): cleaning the original goose: cleaning the slaughtered goose for later use;

step 2): preparing the seasoning goose sauce: mixing 680-flavored fermented soybean sauce, 1000-flavored barbeque sauce, 190-flavored sesame sauce, 15-20 dried orange peel powder, 200-flavored black pine dew powder, 1000-flavored chap sauce, 1100-flavored seafood sauce, 1000-flavored oyster sauce, 950-flavored oyster sauce, 480-flavored raw sauce and 520-flavored cooking wine to obtain seasoned goose sauce;

step 3): blending crispy water: mixing 4900-5100 parts of white vinegar, 490-510 parts of water, 1400-1550 parts of maltose, 240-260 parts of honey and 1000-1200 parts of red vinegar into crispy skin water;

step 4): preparing raw geese: taking 150 portions of 100-one seasoned goose sauce prepared in the step 2), pouring the 150 portions of seasoned goose sauce into the cavity of the goose belly of the original goose treated in the step 1), sewing and sealing the opening of the cavity of the goose belly through needles and threads, and then soaking the original goose into the crackling water prepared in the step 3) and then taking out;

step 5): air-drying the original goose for the first time: air-drying the original goose treated in the step 4) for 18-22 hours;

step 6): air-drying the original goose for the second time: spraying cuttlefish juice on the surface of the whole body of the original goose treated in the step 5), and then air-drying the goose for 3-5 hours;

step 7): roasting the original goose: the original goose processed in the step 6) is placed in an oven with the temperature ranging from 155-165 ℃ for roasting for 40-45 minutes, and then the oven is adjusted with the temperature ranging from 205-215 ℃ for continuously roasting the original goose for 8-10 minutes, thus obtaining the black roasted goose with crisp and fresh taste.

2. The method for making the crispy and delicious black roasted goose according to claim 1, which is characterized in that: the goose bell of the original goose is a Magang goose.

3. The method for making the crispy and delicious black roasted goose according to claim 1, which is characterized in that: the barbecued pork sauce in the step 2) is Licaragana barbecued pork sauce.

4. The method for making the crispy and delicious black roasted goose according to claim 1, which is characterized in that: and (3) air-drying the original goose in the step 5) and the step 6) in an air-cooled machine room at 10 ℃.

Technical Field

The invention relates to a food cooking method, in particular to a method for making black roasted goose with crisp and fresh taste.

Background

Goose is herbivorous animal, goose meat contains protein, its composition is close to the proportion of amino acids required by human body, and from the biological value perspective, goose meat is complete protein and high-quality protein. The goose meat has low fat content, good quality, high content of single unsaturated fatty acid, low fat melting point, soft texture, easy digestion and absorption by human body, and contains considerable amount of more than ten trace elements such as calcium, phosphorus, potassium, sodium, etc., which is beneficial to human health. The roasted goose, a traditional special dish, belongs to a Guangdong dish system. The skin of the Cantonese roasted goose which is common in the market is usually golden red from ancient to current, in addition, consumers pay attention to the health care value of food obtained while enjoying delicious food, and innovative roasted goose products are necessary to be provided according to the increasing food requirements of the consumers.

Disclosure of Invention

The technical problem to be solved by the invention is to provide the preparation method of the black roasted goose with fresh crispy skin taste, the roasted goose food has good food therapy health care value, and the skin of the roasted goose is crispy skin of dark crispy skin, so that the requirements of consumers are met.

In order to solve the technical problems, the technical scheme of the invention is as follows:

a method for making black roasted goose with crisp taste comprises the following steps:

step 1): cleaning the original goose: cleaning the slaughtered goose for later use;

step 2): preparing the seasoning goose sauce: mixing 680-flavored fermented soybean sauce, 1000-flavored barbeque sauce, 190-flavored sesame sauce, 15-20 dried orange peel powder, 200-flavored black pine dew powder, 1000-flavored chap sauce, 1100-flavored seafood sauce, 1000-flavored oyster sauce, 950-flavored oyster sauce, 480-flavored raw sauce and 520-flavored cooking wine to obtain seasoned goose sauce;

step 3): blending crispy water: mixing 4900-5100 parts of white vinegar, 490-510 parts of water, 1400-1550 parts of maltose, 240-260 parts of honey and 1000-1200 parts of red vinegar into crispy skin water;

step 4): preparing raw geese: taking 150 portions of 100-one seasoned goose sauce prepared in the step 2), pouring the 150 portions of seasoned goose sauce into the cavity of the goose belly of the original goose treated in the step 1), sewing and sealing the opening of the cavity of the goose belly through needles and threads, and then soaking the original goose into the crackling water prepared in the step 3) and then taking out;

step 5): air-drying the original goose for the first time: air-drying the original goose treated in the step 4) for 18-22 hours;

step 6): air-drying the original goose for the second time: spraying cuttlefish juice on the surface of the whole body of the original goose treated in the step 5), and then air-drying the goose for 3-5 hours;

step 7): roasting the original goose: the original goose processed in the step 6) is placed in an oven with the temperature ranging from 155-165 ℃ for roasting for 40-45 minutes, and then the oven is adjusted with the temperature ranging from 205-215 ℃ for continuously roasting the original goose for 8-10 minutes, thus obtaining the black roasted goose with crisp and fresh taste.

Further, the goose bell of the original goose is a Magang goose.

Further, the barbecued pork sauce in the step 2) is the barbecued pork sauce of Licaragana.

Further, the original geese in the step 5) and the step 6) are air-dried in an air cooling machine room at the temperature of 10 ℃.

The invention has the beneficial effects that: according to the invention, the black truffle powder is added into the ingredients for preparing the seasoned goose sauce, the black truffle powder has the functions of triterpenes, truffle acid and the like, the triterpenes of the truffle have the effects of enhancing immunity, resisting aging and the like, and the roasted goose has the value of the food health-care function of consumers by combining the characteristic that the original goose has rich trace elements; meanwhile, the skin of the roasted goose is sprayed with cuttlefish juice and soaked with crackling water before roasting, the black cuttlefish juice can be used as a natural coloring agent, meanwhile, the cuttlefish juice also has necessary protein, amino acid and other nutritional ingredients required by a human body, the roasted goose presents a clean and black crackling effect after roasting, and compared with the traditional skin in the existing market, the skin of the roasted goose is golden red and is changed completely, so that the roasted goose is further innovative in selling and popular with consumers.

Drawings

FIG. 1 is a scoring table of example 1 of the present invention;

FIG. 2 is a score table of example 2 of the present invention;

FIG. 3 is a score table of example 3 of the present invention.

Detailed Description

The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

The invention discloses a method for making black roasted goose with fresh crispy taste, which comprises the following steps:

step 1): cleaning the original goose: cleaning the slaughtered goose for later use;

step 2): preparing the seasoning goose sauce: mixing 680-flavored fermented soybean sauce, 1000-flavored barbeque sauce, 190-flavored sesame sauce, 15-20 dried orange peel powder, 200-flavored black pine dew powder, 1000-flavored chap sauce, 1100-flavored seafood sauce, 1000-flavored oyster sauce, 950-flavored oyster sauce, 480-flavored raw sauce and 520-flavored cooking wine to obtain seasoned goose sauce;

step 3): blending crispy water: mixing 4900-5100 parts of white vinegar, 490-510 parts of water, 1400-1550 parts of maltose, 240-260 parts of honey and 1000-1200 parts of red vinegar into crispy skin water;

step 4): preparing raw geese: taking 150 portions of 100-one seasoned goose sauce prepared in the step 2), pouring the 150 portions of seasoned goose sauce into the cavity of the goose belly of the original goose treated in the step 1), sewing and sealing the opening of the cavity of the goose belly through needles and threads, and then soaking the original goose into the crispy skin water prepared in the step 3) and then fishing out;

step 5): air-drying the original goose for the first time: air-drying the original goose treated in the step 4) for 18-22 hours;

step 6): air-drying the original goose for the second time: spraying cuttlefish juice on the surface of the whole body of the original goose treated in the step 5), and then air-drying the goose for 3-5 hours;

step 7): roasting the original goose: the original goose processed in the step 6) is placed in an oven with the temperature ranging from 155-165 ℃ for roasting for 40-45 minutes, and then the oven is adjusted with the temperature ranging from 205-215 ℃ for continuously roasting the original goose for 8-10 minutes, thus obtaining the black roasted goose with crisp and fresh taste.

Specifically, the goose bell of the original goose is a Magang goose; the barbecued pork sauce in the step 2) is Lijinji barbecued pork sauce; and 5) air-drying the original goose in the step 5) and the step 6) in an air-cooled machine room at the temperature of 10 ℃.

According to the invention, the black truffle powder is added into the ingredients for preparing the seasoned goose sauce, the black truffle powder has the functions of triterpenes, truffle acid and the like, the triterpenes of the truffle have the effects of enhancing immunity, resisting aging and the like, and the roasted goose has the value of the food health-care function of consumers by combining the characteristic that the original goose has rich trace elements; meanwhile, the skin of the roasted goose is sprayed with cuttlefish juice and soaked with crackling water before roasting, the black cuttlefish juice can be used as a natural coloring agent, meanwhile, the cuttlefish juice also has necessary protein, amino acid and other nutritional ingredients required by a human body, the roasted goose presents a clean and black crackling effect after roasting, and compared with the traditional skin in the existing market, the skin of the roasted goose is golden red and is changed completely, so that the roasted goose is further innovative in selling and popular with consumers.