Goose deep processing method
1, goose loose:
1 Ingredients: Select geese with a live weight of 3.5 kg or more. After slaughter and bleeding, remove the internal organs, head, neck, wings, feet, and skin, and put them in clean water for 1 hour. Rinse with clean water.
2 Excipients: 2.8 kilograms of salt for every 100 kilograms of fresh goose meat, 4.6 kilograms of white sugar, 400 grams of white wine, 400 grams of ginger, and 100 grams of monosodium glutamate.
3 Cooking: Place the goose broth into a ginger water pot and stir to boil. Scoop out the top layer of floating foam, cover it with a damp cloth and seal around the lid, cook for 3.5 hours. Fire must be vigorous in the first hour and then use a small fire. After cooking, remove goose greens, remove bones, ribs and other debris, and tear the meat. Go to the solid residue in the boil goose soup, add salt, wine and goose meat, add simmer for 1 hour, remove the oil, then add sugar, monosodium glutamate and other accessories, simmer until the soup is dried.
4Roasting: Put the dried meat from the soup into the wok, stir-fry until the meat is dry, and it is fluffy. Then put the wok into a bowl and gently rub it with a wooden slate to make it fluffy. That is the finished product. The finished product should be bright and shiny. After cooling, it is sealed in a plastic bag and can be stored for six months.
2, goose dried:
1 Ingredients: Take geese with a live weight of more than 3 kilograms, rinse with fresh water after slaughter, remove bloody water. The meat pieces were boiled for 15 minutes, and they were picked up when they were not red. After cooling, they were cut into strips of 5 cm in length, 1 cm in width, and 0.5 cm in thickness.
2 Accessories: fresh goose meat salt for each 100 kg, 3 kg of ginger, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 200 g each of kaempferol, grass and fruit, 150 g of cinnamon, anise, and monosodium glutamate 100 grams, 50 grams of cloves.
3 cooking: first insoluble accessories into the main soup, add simmer for 2 hours, remove the material residue. Add salt, sugar, alcohol, monosodium glutamate, and the main ingredient to the pan, stir for half an hour, and then simmer for 1 hour with low heat until the soup quickly dries. The halogen is poured over the meat, and it is bred in the sieve and fed into the drying room at 60-80°C. After 5-8 hours, it is shaken 2 or 3 times in the middle. When it is baked, it should not be placed too thick, and it cannot be piled up in layers. Each department is evenly heated.
After the finished product is cooled, it is sealed and packaged in plastic bags. It can be stored in a cool, cool room for 2-3 months.
3, board goose:
1Breaking: Take geese with a live weight of 3-4kg, slaughter and viscera, wash, keep the head and neck, remove the wing tip and feet. Protrusion along the sternum to the cloaca was cut in half and forced to flatten to make the Weishen blank.
2 Pickling: According to the ratio of 200-250 grams of salt for each goose, salt and a few peppercorns are simmered in an iron pot. Goose blank back flat on the table, repeatedly rubbing the chest, abdominal cavity, wings, legs, neck and other parts with hot salt. Afterwards, goose goblet blanks are back down only in the cylinder, and the top is pressed with stones. After 5-7 days, they are taken out and drained, and the chest and the abdomen are opened with bamboo.
3 smoke: pickled goose billet, flat on the shelf of the smoking room or hanging upside down on the rack hook, with sawdust and a small amount of pine, cypress bark smoked dark smoke 4-6 hours, halfway Turn 1 or 2 times. Smoked can be listed on the market, hanging in a low-temperature ventilated place can save 2 to 3 months.
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