Goose meat processing value-added method
2019-07-27 12:03:01
Goose meat processing value-added method Wang Changying 2006-7-7 1. Crispy goose (1) 3 to 3.5 kilograms of fat goose goose was used for the blanks, slaughtered and washed, and cut 6 to 8 cm below the right rib wing. Mouth, remove the viscera. Smash the eyeballs with scissors and drain the black water to prevent the eye from bursting and splashing and scalding. Wash the abdominal cavity, drain, put goose billet into boiling water, roll several times until the meat is white, remove bloody water, remove and drain.
(2) 20 grams of star anise, fennel, dried tangerine peel, grass, cloves, licorice, cinnamon, and pepper are used to prepare the halogen, and 2 pieces of ginger are put into a pot. The bag is put into a wok with a cloth bag, and 8 to 10 kg of fresh water and 200 g of crystal sugar are added. 250 grams of salt, 20 grams of monosodium glutamate, 100 grams of white wine, and the amount of pepper, stir and marinade for 1 hour.
(3) Remove the spice bag from the blank and put the goose billet into the marinade. Press the weight to prevent the goose billet from floating. Stamped and roasted over to goose billet five mature, remove and drain marinade (leave left can continue to use).
(4) Coloring Make appropriate amount of sugar, yellow rice wine, vinegar, and ground chestnut powder in a paste-like toner. Hook the goose eye with a hook, hang it on a stand, and apply the semi-paste toner on the goose bristle evenly. (Should not be too thick to cover the pores, painted color can be), placed in a ventilated place, after 3 to 4 hours hardened skin can be. If any part does not dry hard, it can be dried on a small fire.
(5) 1.5 kg of buttered vegetable oil, heated in a pot until six mature. Place the goose billet upside down in a colander on a pan. Sprinkle oil with a spoon before pouring into the inside of the abdominal cavity (injected through the anus incision) repeatedly. Pour the abdominal cavity and pour the outside until the whole body is golden brown. Crispy so far. Do not repeatedly focus on pouring oil in one place, and the oil temperature should not be too high, so as not to burn the skin of goose.
2. Crispy goose (1) The blanks selected for goose making, slaughtering, roaching, opening, and visceration are the same as above. Then wipe the goose body with pepper and salt, wipe the abdominal cavity first, then wipe the appearance, rub until the salt dissolves.
(2) Cooking The goose's chest keel is broken forcefully so as to prevent the goose skin from contracting after cooking and being broken by the bone. Then the goose biscuits were placed in a container and the abdomen was upwards. From the incision, 1 onion, 2 pieces of ginger, 25 grams of rice wine, and a bag filled with spices such as star anise, fennel and cinnamon (ibid) were added. The goose blanks were placed in a steamer together with the containers, and the goose biscuits were cooked vigorously until they matured. Take out the juice and spice bags from the belly, and dry the water and wait.
(3) Shortcrust Place the iron pan on a stir-fry, add 2.5 kilograms of vegetable oil, and cook until it matures (takes off smoke). The goose billet has an abdomen upwards and is placed on a large colander, and the scoop is fed into the frying pan for frying. The frying pan shakes the colander to prevent sticking. The fried goose billet can be floated on the oil surface, the colander is taken out and the goose billet is left in the oil pan. While boiling, the goose billet is exposed on the side of the oil surface with a spoonful of boiling oil. After frying until golden and crispy, flip the goose billet and fry the other side until the entire goose billet becomes brittle and knock it with a crisp sound, then remove it and pour out the oil. When you fry, you want to stir and shorten the frying time as much as possible so that the juice in the goose billet evaporates too much and the flavor is reduced.
3. Plate goose (1) The blanks take 3 to 4 kg of live geese. They are slaughtered, depilated, viscerated, washed, and the neck and head are removed. The wings and feet are removed. The sternum is raised at the sternum to the cloaca, then pressed hard to make a goose billet.
(2) Preserving the proportion of 200-250 grams of salt per goose, add a little pepper, and stir fry in a wok.
The goose blank is placed flat on the back of the table, and 2/3 of the hot salt is repeatedly rubbed against the chest, abdomen, wings, and neck, and the remaining 1/3 of hot salt can be rubbed on the back. Then, goose blank back down only in the cylinder, the neck with stone pressure, taken out after 5 to 7 days drained, with bamboo or twigs legs tilted to open the chest and abdomen.
(3) The smoked preserved goose billet is placed flat on the shelf of the smoking room or on the hook hanging upside down, and the sawdust and a small amount of pine and cypress are smoked for 4 to 6 hours. Turn 1 or 2 times. Smoked to complete the listing, can also be hung in low temperature, ventilated place for 2 to 3 months.
4. Goose jerky (1) Ingredients Take broiler's chest and leg lean meat with weight more than 3 kilograms, do not contain fat, fascia and skin. After immersing in water for half an hour, remove blood and dirt, and then use Rinse with water. The meat is heated and boiled in a pan for 10 to 15 minutes. When it is not red, it is picked up. After cooling, cut straight and cut into strips 4 to 5 centimeters wide, 1 centimeter wide and 0.5 centimeter thick.
2 Accessories for every 100 kg of fresh goose with salt, 3 kg of ginger, 2.5 kg of white sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 200 g of each of Shanna and Caoguo, 150 g of cinnamon, 100 g of each of fennel and MSG 50 grams of cloves.
(3) Cooking Ingredients that are not dissolved in the excipients will be placed in a soup with the main ingredients and heated for 2 hours to remove the residue. Add salt, sugar, alcohol, monosodium glutamate, and the main ingredient to the pot and cook for half an hour. Then simmer for 1 hour with low heat until the soup is drained. The meat is then bred in a sieve and given to a baking room at 60-80°C. After 5 to 8 hours, it turns 2 to 3 times. When it is baked, it should not be placed too thick, nor can it be piled up in layers so as to facilitate uniform heating of the various parts.
After the finished product is cooled, it can be sealed and packaged in plastic bags. It can also be stored in a dry, cool and ventilated room.
5. Goose Floss (1) Ingredient 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. Put in clean water for 1 hour and then rinse with clean water. .
(2) Excipients use 2.8 kg of salt for fresh goose meat, 4.6 kg of white sugar, 0.4 kg of white wine, 0.4 kg of ginger, and 0.1 kg of MSG per 100 kg of fresh goose meat.
(3) Cooking Put the goose broth into a ginger water pot (20 kg of water per 100 kilos of meat), stir to boil, ladle the top layer of floating foam, cover and seal the lid with a damp cloth, cook 3.5 hour. The fire must be vigorous in the previous hour, and a small fire should be used afterwards. 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, heat and cook for 1 hour, and remove the oil, then add sugar, MSG and other accessories, simmer until the soup basic dry.
(4)Roast the dried meat from the soup into an iron pan, broil it until the meat is dry, and then it is fluffy. Then put the pan into the bowl and gently rub it with a wooden spatula. Fluffy is the finished product.
Finished products should be bright color, after cooling into a plastic bag or ceramic pot sealed, can be stored for six months.
Author unit: No. 46, Gangzi Farm, Donghai County, Jiangsu Province, China. From “Farmer Technology†2006.05
(2) 20 grams of star anise, fennel, dried tangerine peel, grass, cloves, licorice, cinnamon, and pepper are used to prepare the halogen, and 2 pieces of ginger are put into a pot. The bag is put into a wok with a cloth bag, and 8 to 10 kg of fresh water and 200 g of crystal sugar are added. 250 grams of salt, 20 grams of monosodium glutamate, 100 grams of white wine, and the amount of pepper, stir and marinade for 1 hour.
(3) Remove the spice bag from the blank and put the goose billet into the marinade. Press the weight to prevent the goose billet from floating. Stamped and roasted over to goose billet five mature, remove and drain marinade (leave left can continue to use).
(4) Coloring Make appropriate amount of sugar, yellow rice wine, vinegar, and ground chestnut powder in a paste-like toner. Hook the goose eye with a hook, hang it on a stand, and apply the semi-paste toner on the goose bristle evenly. (Should not be too thick to cover the pores, painted color can be), placed in a ventilated place, after 3 to 4 hours hardened skin can be. If any part does not dry hard, it can be dried on a small fire.
(5) 1.5 kg of buttered vegetable oil, heated in a pot until six mature. Place the goose billet upside down in a colander on a pan. Sprinkle oil with a spoon before pouring into the inside of the abdominal cavity (injected through the anus incision) repeatedly. Pour the abdominal cavity and pour the outside until the whole body is golden brown. Crispy so far. Do not repeatedly focus on pouring oil in one place, and the oil temperature should not be too high, so as not to burn the skin of goose.
2. Crispy goose (1) The blanks selected for goose making, slaughtering, roaching, opening, and visceration are the same as above. Then wipe the goose body with pepper and salt, wipe the abdominal cavity first, then wipe the appearance, rub until the salt dissolves.
(2) Cooking The goose's chest keel is broken forcefully so as to prevent the goose skin from contracting after cooking and being broken by the bone. Then the goose biscuits were placed in a container and the abdomen was upwards. From the incision, 1 onion, 2 pieces of ginger, 25 grams of rice wine, and a bag filled with spices such as star anise, fennel and cinnamon (ibid) were added. The goose blanks were placed in a steamer together with the containers, and the goose biscuits were cooked vigorously until they matured. Take out the juice and spice bags from the belly, and dry the water and wait.
(3) Shortcrust Place the iron pan on a stir-fry, add 2.5 kilograms of vegetable oil, and cook until it matures (takes off smoke). The goose billet has an abdomen upwards and is placed on a large colander, and the scoop is fed into the frying pan for frying. The frying pan shakes the colander to prevent sticking. The fried goose billet can be floated on the oil surface, the colander is taken out and the goose billet is left in the oil pan. While boiling, the goose billet is exposed on the side of the oil surface with a spoonful of boiling oil. After frying until golden and crispy, flip the goose billet and fry the other side until the entire goose billet becomes brittle and knock it with a crisp sound, then remove it and pour out the oil. When you fry, you want to stir and shorten the frying time as much as possible so that the juice in the goose billet evaporates too much and the flavor is reduced.
3. Plate goose (1) The blanks take 3 to 4 kg of live geese. They are slaughtered, depilated, viscerated, washed, and the neck and head are removed. The wings and feet are removed. The sternum is raised at the sternum to the cloaca, then pressed hard to make a goose billet.
(2) Preserving the proportion of 200-250 grams of salt per goose, add a little pepper, and stir fry in a wok.
The goose blank is placed flat on the back of the table, and 2/3 of the hot salt is repeatedly rubbed against the chest, abdomen, wings, and neck, and the remaining 1/3 of hot salt can be rubbed on the back. Then, goose blank back down only in the cylinder, the neck with stone pressure, taken out after 5 to 7 days drained, with bamboo or twigs legs tilted to open the chest and abdomen.
(3) The smoked preserved goose billet is placed flat on the shelf of the smoking room or on the hook hanging upside down, and the sawdust and a small amount of pine and cypress are smoked for 4 to 6 hours. Turn 1 or 2 times. Smoked to complete the listing, can also be hung in low temperature, ventilated place for 2 to 3 months.
4. Goose jerky (1) Ingredients Take broiler's chest and leg lean meat with weight more than 3 kilograms, do not contain fat, fascia and skin. After immersing in water for half an hour, remove blood and dirt, and then use Rinse with water. The meat is heated and boiled in a pan for 10 to 15 minutes. When it is not red, it is picked up. After cooling, cut straight and cut into strips 4 to 5 centimeters wide, 1 centimeter wide and 0.5 centimeter thick.
2 Accessories for every 100 kg of fresh goose with salt, 3 kg of ginger, 2.5 kg of white sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 200 g of each of Shanna and Caoguo, 150 g of cinnamon, 100 g of each of fennel and MSG 50 grams of cloves.
(3) Cooking Ingredients that are not dissolved in the excipients will be placed in a soup with the main ingredients and heated for 2 hours to remove the residue. Add salt, sugar, alcohol, monosodium glutamate, and the main ingredient to the pot and cook for half an hour. Then simmer for 1 hour with low heat until the soup is drained. The meat is then bred in a sieve and given to a baking room at 60-80°C. After 5 to 8 hours, it turns 2 to 3 times. When it is baked, it should not be placed too thick, nor can it be piled up in layers so as to facilitate uniform heating of the various parts.
After the finished product is cooled, it can be sealed and packaged in plastic bags. It can also be stored in a dry, cool and ventilated room.
5. Goose Floss (1) Ingredient 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. Put in clean water for 1 hour and then rinse with clean water. .
(2) Excipients use 2.8 kg of salt for fresh goose meat, 4.6 kg of white sugar, 0.4 kg of white wine, 0.4 kg of ginger, and 0.1 kg of MSG per 100 kg of fresh goose meat.
(3) Cooking Put the goose broth into a ginger water pot (20 kg of water per 100 kilos of meat), stir to boil, ladle the top layer of floating foam, cover and seal the lid with a damp cloth, cook 3.5 hour. The fire must be vigorous in the previous hour, and a small fire should be used afterwards. 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, heat and cook for 1 hour, and remove the oil, then add sugar, MSG and other accessories, simmer until the soup basic dry.
(4)Roast the dried meat from the soup into an iron pan, broil it until the meat is dry, and then it is fluffy. Then put the pan into the bowl and gently rub it with a wooden spatula. Fluffy is the finished product.
Finished products should be bright color, after cooling into a plastic bag or ceramic pot sealed, can be stored for six months.
Author unit: No. 46, Gangzi Farm, Donghai County, Jiangsu Province, China. From “Farmer Technology†2006.05
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