Preparation process of Wanxi white goose marinated goose eggs

• Main Authors: ZUO RUIHUA, QIAO ZIWEN, JIANG PING, SUN TAOTAO, ZHA XIULAN, SHE DEYONG, GUI SHIJUN
• Format: Patent
• Language: Chinese; English
• Published: 10.04.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation process of Wanxi white goose marinated goose eggs. The preparation process comprises the following steps: 1) pretreatment; 2) precooking; 3) marinating goose eggs. According to the marinated goose eggs, the fishy smell of the goose eggs can be removed, the unique flavor of the marinated goose eggs can be increased, nutrient substances of the marinated goose eggs are easier to absorb, the surfaces of marinated goose egg protein are in red brown color evenly distributed, the surfaces of protein are smooth and complete, and the marinated goose eggs have obvious gloss; the fragrance of cooked eggs and obvious marinating fragrance are provided, no other abnormal taste, proper protein hardness is realized, and elasticity and chewiness are formed. 本发明公开了一种皖西白鹅卤鹅蛋的制作工艺，包括如下步骤：1)预处理；2)预煮；3)卤制鹅蛋；本发明的卤制鹅蛋可以去除其腥味，增加其独特的风味，使其营养物质更易吸收，卤鹅蛋蛋白表面红褐色且分布均匀，蛋白表面光滑完整，有明显光泽，有熟蛋的香味、卤香味明显，没有其他异常味道，蛋白软硬合适，有弹性有嚼劲。