Studies On The Development And Comprehensive Preservation On Table Food Of Goose Meat

Goose meat with high nutritional value,low fat content and good economic benefit is a green and healthy meat product.However,the current goose meat products for leisure series,not into the table,that caused a decrease in the consumption of the goose meat market.Therefore,this experiment took Nanxi meat goose in Sichuan province as the research object,put the traditional method into the modern technology,a goose meat accompanied meal product was developed,and also carried on the preservation research which improve the sale,flavor and industrialization of goose meat product.Through the development of new products,increased the variety of goose meat products,and the market competitiveness.Comparison of the effects of different thawing methods on geese,were studied the index of the analysis water thawing,air thawing,microwave thawing.Finally get to the goose,with air-water bath two thawing process is the best conclusion.Because the geese in the air micro freezing conditions more easily peeled,so in the peeling,using air thawing,temperature at 15～20℃ humidity 80%～90%,the time in 3.5～5h,to cut the skin;in the peel,with warm salt water bath thawing,the salt concentration 3%,water temperature is 15℃ centigrade,leaching time is 90min the quality of geese get better.The meat goose was roasted and perfumed by drying-microwave.When the drying temperature was 70 ℃ and the drying time was 2h,the moisture content was 35%.The roasted goose meat satisfied the storage condition of meat.In the process of microwave baking and seasoning,the orthogonal experiment showed that the dosage of seasoning was 1.0%prickly ash powder,0.25%pepper powder and 0.4%five flavor powder respectively.At this time,the flavor of the product was the best.When the baking time was 150 s,the water content decreased to about 25%,and the roasting flavor and edible property of goose meat were the best,which met the requirements of the experiment.The semi-finished diced goose meat needs to add some excipients with better flavor and lower cost.Through the detection of capsaicin,color and aroma analysis,it was concluded that the red value and aroma were the best when fried at 170℃ for 40 s.By evaluating the flavor and bitter taste of Zanthoxylum bungeanum at different temperatures,it was concluded that the best fried time was 170℃ for 90 s.Based on the flavor and taste evaluation of fried fermented soybean at different temperature and time,it was concluded that 170℃ needed 50s was the best.In order to speed up the production efficiency and follow the principle of the choice temperature of excipient,the unified temperature 170℃ was adopted for frying.The best flavor of red pepper fried at 170℃ for 50s The best flavor was fried at 170℃ for 100 s.5.In the aspect of preservation technology,the best 0.015%TBHQ 0.005%BHA compound was chosen.According to the cost analysis,the addition amount of preservatives is 0.10g/kg Nisin and 2.00g/kg SDA.It can be stored for more than 180 days after sterilizing at 90 ℃ for 20 min to meet the market demand.