Product features
Pale white in color, fresh and refreshing, fat but not greasy, fragrant in taste and unique in flavor.
② Material selection
Using goslings that grew up that year as raw materials.
③ Processing process flow
Slaughtering, primary processing, wiping and drying salt, marinating, re-marinating, blanching, drying and marinating.
(4) treatment method
1. Slaughter, bloodletting, blanching, unhairing, opening under the right wing to clean the chamber, and cutting off the wing tip and claws according to the conventional method. Soak in cold water for about 1 hour to clean the remaining internal organs and blood. Hanging 1 ~ 2 hours, draining.
2. Rub salt and marinate. Add1~ 2kg of star anise powder per100kg of salt according to the proportion of 6-7% of the white-striped goose, mix well, fry and smear it on the body cavity and body surface of the goose, and put it in a jar for 2-4 hours (about 4 hours in winter and 4 hours in summer).
3. In the process of marinating, the water and blood in goose meat penetrated into the body cavity. At this time, you can lift the goose wings, open the anus with your fingers and release salt water. It is being marinated for 2 ~ 3 hours, and then it is marinated for the second time.
4. After pickling again, soak the goose in the marinade for 4-5 hours. The marinated soup can be new or old, and the old is better. The new brine is made of saturated brine boiled with ginger, onion and star anise. Old bittern is the bittern made from new bittern after many times of bittern making and cooking. Old brine contains water-soluble protein, amino acids, carnosine, creatine, cantharidin and other flavor components, which makes the salted goose taste more delicious.
5. After blanching and rehydrating, hook the goose's neck with a hook, pour boiling water on the body surface to make the muscles and epidermis taut and full in appearance, and hang it in a ventilated place to drain the water.
6. Air drying: insert a reed tube or a small bamboo tube with a length of 8 ~ 10 cm into the anus of the goose blank, put a little ginger, onion and star anise into the body from the opening, and hang the goose blank into the oven. Usually, Chai Lu, pine branches and pods are used as fuel. After combustion, the residual fire is divided into two rows, which are distributed on both sides of the furnace to make the heat uniform. After baking for 20 ~ 30 minutes, the goose blank can be dried. The dried and cooked goose skin is crisp but not tough.
7. Add ginger, onion, star anise, yellow wine and monosodium glutamate to boiling water, and cease fire after boiling. Put the goose blank in, boiling water will soon enter the human body cavity from the opening under the wings and the anal canal, and the water temperature will drop. At this time, lift the goose leg, pour out the soup in the body cavity and put it into the pot, and add cold water with a total water volume of 65,438+0/6 to make the water temperature inside and outside the goose consistent. Cover the goose with a lid slightly smaller than the pot, inject it under pressure, immerse it under the liquid surface, stew for about 30 minutes, and heat it to a big fire. After the first spinning, lift the goose and pour out the marinated soup in the body cavity, put it in the pot and stew it for about 30 minutes, then heat it with fire for the second spinning, then lift it up and pour it into the pot and stew it for 5- 10 minutes.
In the cooking process, it is necessary to control the water at about 85℃, otherwise the fat in the meat will melt and overflow, and the meat will get old. Pickled soup can be used repeatedly for a long time, and the older the better.