阅读说明：本技术 一种烤鹅肝的加工方法 (Processing method of roasted goose liver ) 是由 胡建远 于 2019-11-08 设计创作，主要内容包括：本发明公开了一种烤鹅肝的加工方法,其具体方法包括以下步骤：S1、取新鲜的猪鹅肝5千克洗净,切成30×7×7厘米的大块,放入大盆内；S2、小盆内放入秘制香料粉100克,小磨芝麻油50克,芝麻、甜面酱各20克,圆葱条10-20克,香菜梗段、生姜片各30克,小葱段、老抽各10克,啤酒200毫升调匀,再倒入沸水400-450克调匀后自然放凉。该坛子烤鹅肝方法烤制方式新颖独特,赋有趣味性,且便于操作；坛子加热后温度会控制在150～200℃,由于坛子散热均匀、加热后温度低,再加上食物是悬挂在坛子内,所烤制的食物不容易出现烤焦、烤糊的情况,食用健康,而且由于新颖独特的烤制方式,烤制出来的食物口感佳,非常有特色,特别是烤制好的烤鹅肝会很嫩。(The invention discloses a processing method of roasted goose livers, which comprises the following steps: s1, taking 5 kg of fresh pork and goose livers, cleaning, cutting into large blocks of 30 multiplied by 7 cm, and putting into a large basin; s2, 100 g of secret spice powder, 50 g of ground sesame oil, 20 g of sesame and sweet fermented flour paste respectively, 10-20 g of onion strips, 30 g of caraway stem segments and ginger slices respectively, 10 g of small onion segments and dark soy sauce respectively and 200 ml of beer are put into a small basin and are mixed evenly, and then 400 g of boiling water and 450 g of dark soy sauce are poured into the small basin and are mixed evenly and cooled naturally. The method for roasting goose livers in the jar has the advantages of novel and unique roasting mode, interest and convenient operation; the temperature of the heated jar can be controlled to be 150-200 ℃, the jar is uniformly cooled, the heated temperature is low, and the food is hung in the jar, so that the baked food is not easy to scorch and burn, the baked food is healthy to eat, and the baked food has good taste and special characteristics due to the novel and unique baking method, and particularly, the baked goose liver is very tender.)

1. A processing method of roasted goose liver is characterized in that; the specific method comprises the following steps:

s1, taking 5 kg of fresh pork and goose livers, cleaning, cutting into large blocks of 30 multiplied by 7 cm, and putting into a large basin;

s2, 100 g of secret spice powder, 50 g of small ground sesame oil, 20 g of sesame and sweet fermented flour paste respectively, 10-20 g of onion strips, 30 g of caraway stem segments and ginger slices respectively, 10 g of small onion segments and dark soy sauce respectively, and 200 ml of beer are uniformly mixed, and then 400 g of boiling water and 450 g of dark soy sauce are poured into the small basin and are uniformly mixed, and then the mixture is naturally cooled;

s3, pouring the pickling materials into the goose liver, uniformly stirring and grabbing, and pickling for 12-15 hours;

and S4, burning the fruit-flavor machine-made charcoal to red, clamping the burnt charcoal into a jar by using a fire tongs, hooking the pickled goose liver by using a hook, hanging the goose liver into the jar, covering the jar, and baking for 30-50 minutes to obtain the mature goose liver.

2. The processing method of the roasted goose liver according to claim 1, wherein in the step S2, the secret spice powder comprises the following components in percentage by weight: the preparation method comprises the following steps of uniformly mixing 10 g of green pricklyash peel, red pepper, bay leaf, murraya paniculata and allspice, 20 g of argy wormwood leaf, lemongrass and murraya paniculata, 5 g of star anise, clove, dried orange peel, amomum cardamomum and kaempferia galanga, 30 g of common fennel, 15 g of tsaoko amomum fruit and 50 g of dried ginger, putting the mixture into a hot dry pot, frying the mixture to be fragrant, taking out the mixture and grinding the mixture into powder.

3. The processing method of roasted goose liver, according to claim 1, wherein in step S4, the goose liver is roasted for 40 minutes.

Technical Field

The invention relates to the technical field of roasted goose livers, in particular to a processing method of roasted goose livers.

Background

The traditional method for roasting goose livers by charcoal fire comprises two roasting modes, namely direct roasting on a heat source (hereinafter referred to as direct roasting) and indirect roasting on the heat source (hereinafter referred to as indirect roasting); such as kebab, roast duck, brazil roast goose liver, roast goose liver with broil, japanese roast, korean roast, etc., are roasted in one of the two ways; however, the temperature requirements of direct roasting on the duration of heating or indirect roasting on the food material placing medium or placing position are relatively high and difficult to control, the food materials are easy to be burnt and burnt, and the food materials are not healthy and even pathogenic and carcinogenic when being eaten frequently.

Moreover, the traditional method for roasting goose livers by using charcoal fire has fewer roasting modes, and the traditional roasting mode brings no more novel enjoyment with the development and progress of society and times, for example, the roasted goose livers in Beijing, the roasted goose livers in Korea and the roasted goose livers in Japan are available in the traditional method for roasting goose livers by using iron plates, and a metal roasting tray is added on the stove fire for roasting, so that people feel different greatly. The above is the deficiency of the prior art.

Disclosure of Invention

The invention aims to solve the defects in the prior art, and provides a processing method of roasted goose livers, which has a novel and unique roasting mode of a method for roasting goose livers by jars, is interesting and convenient to operate; the temperature of the heated jar is controlled to be 150-200 ℃, the jar dissipates heat uniformly, the temperature is low after heating, and the food is hung in the jar, so that the baked food is not easy to be burnt and burnt, the food is healthy to eat, and the food baked by the novel and unique baking method has good taste and very special characteristics, particularly the baked goose liver is very tender; in addition, the goose liver roasting method is characterized in that food materials are hung in a jar for roasting, and interestingness in roasting and randomness of flavor of roasted food also increase interestingness in the goose liver roasting process.

In order to achieve the purpose, the invention adopts the following technical scheme:

a processing method of roasted goose livers comprises the following steps:

s1, taking 5 kg of fresh pork and goose livers, cleaning, cutting into large blocks of 30 multiplied by 7 cm, and putting into a large basin;

s2, 100 g of secret spice powder, 50 g of small ground sesame oil, 20 g of sesame and sweet fermented flour paste respectively, 10-20 g of onion strips, 30 g of caraway stem segments and ginger slices respectively, 10 g of small onion segments and dark soy sauce respectively, and 200 ml of beer are uniformly mixed, and then 400 g of boiling water and 450 g of dark soy sauce are poured into the small basin and are uniformly mixed, and then the mixture is naturally cooled;

s3, pouring the pickling materials into the goose liver, uniformly stirring and grabbing, and pickling for 12-15 hours;

and S4, burning the fruit-flavor machine-made charcoal to red, clamping the burnt charcoal into a jar by using a fire tongs, hooking the pickled goose liver by using a hook, hanging the goose liver into the jar, covering the jar, and baking for 30-50 minutes to obtain the mature goose liver.

Preferably, in the step S2, the secret spice powder is prepared from the following components in parts by weight: the preparation method comprises the following steps of uniformly mixing 10 g of green pricklyash peel, red pepper, bay leaf, murraya paniculata and allspice, 20 g of argy wormwood leaf, lemongrass and murraya paniculata, 5 g of star anise, clove, dried orange peel, amomum cardamomum and kaempferia galanga, 30 g of common fennel, 15 g of tsaoko amomum fruit and 50 g of dried ginger, putting the mixture into a hot dry pot, frying the mixture to be fragrant, taking out the mixture and grinding the mixture into powder.

Preferably, in the step S4, the goose liver needs to be roasted for 40 minutes.

The invention has the following beneficial effects:

1. the method for roasting goose livers in the jar has the advantages of novel and unique roasting mode, interest and convenient operation;

2. the temperature of the heated jar is controlled to be 150-200 ℃, the jar dissipates heat uniformly, the temperature is low after heating, and the food is hung in the jar, so that the baked food is not easy to be burnt and burnt, the food is healthy to eat, and the food baked by the novel and unique baking method has good taste and very special characteristics, particularly the baked goose liver is very tender;

3. in addition, the goose liver roasting method is characterized in that food materials are hung in a jar for roasting, and interestingness in roasting and randomness of flavor of roasted food also increase interestingness in the goose liver roasting process.

Detailed Description

The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

A processing method of roasted goose livers comprises the following steps:

s1, taking 5 kg of fresh pork and goose livers, cleaning, cutting into large blocks of 30 multiplied by 7 cm, and putting into a large basin;

s2, 100 g of secret spice powder, 50 g of small ground sesame oil, 20 g of sesame and sweet fermented flour paste respectively, 10-20 g of onion strips, 30 g of caraway stem segments and ginger slices respectively, 10 g of small onion segments and dark soy sauce respectively, 200 ml of beer for mixing uniformly, then pouring 400 g of boiling water and 450 g of mixed uniformly, and naturally cooling, wherein in the step S2, the proportion of the secret spice powder is as follows: taking 10 g of green pepper, red pepper, bay leaf, murraya paniculata and allspice respectively, 20 g of argy wormwood leaf, lemongrass and murraya paniculata respectively, 5 g of star anise, clove, dried orange peel, amomum cardamomum and kaempferia galangal respectively, 30 g of fennel, 15 g of tsaoko amomum and 50 g of dried ginger, uniformly mixing, putting into a hot dry pot, frying to be fragrant, taking out and grinding into powder;

s3, pouring the pickling materials into the goose liver, uniformly stirring and grabbing, and pickling for 12-15 hours;

and S4, taking the fruity machine-made charcoal to burn red, clamping the burnt charcoal into a jar by using a fire tongs, hooking the pickled goose liver by using a hook, hanging the goose liver into the jar, covering the jar, and baking for 40 minutes to obtain the mature goose liver.

The method for roasting goose livers in the jar has the advantages of novel and unique roasting mode, interest and convenient operation; the temperature of the heated jar is controlled to be 150-200 ℃, the jar dissipates heat uniformly, the temperature is low after heating, and the food is hung in the jar, so that the baked food is not easy to be burnt and burnt, the food is healthy to eat, and the food baked by the novel and unique baking method has good taste and very special characteristics, particularly the baked goose liver is very tender; in addition, the goose liver roasting method is characterized in that food materials are hung in a jar for roasting, and interestingness in roasting and randomness of flavor of roasted food also increase interestingness in the goose liver roasting process.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.