1. Product characteristics, color jujube red, crispy outside and tender inside, meat is delicious.
2. Selection of materials Selection of the year by the fattening of the goose as raw materials, 2 months of age, live weight of more than 2.5 kg of meat geese is the most suitable.
3. Processing technology flow Slaughtering primary processing - scalding - hanging sugar color a drying skin a filling enema - grilled
4. Processing methods
1) Slaughtering primary processing According to the conventional method of slaughtering, bloodletting, scalding, dehairing, the right wing under the opening of the chamber, chopping off the wing tip, calf, soak in water and wash, drain the water.
2) Scalding the skin Hook the goose body and pour boiling water at 100 ℃ to make the skin and muscles taut, which can reduce fat loss during roasting, and also make the roasted goose skin crispy.
3) pour hanging sugar color to the proportion of 1 part maltose or caramel with 6 parts of water, in the pot to boil into brown-red. With this sugar color pouring goose body all over the body, so that not only the roasted goose is date red, and increase the crispiness of the skin.
4) drying skin Hanging sugar color, hang the goose in a cool ventilated place, evaporation of water in the skin and muscle, so that the goose billet dry, increase the brittleness of the skin layer of the roasted goose.
5) Filling enema Put a proper amount of star anise, ginger and green onion in the abdominal cavity, and fill 70 to 100 ml of soup at 100 ℃, so that the goose meets high temperature after going into the furnace, the soup is dramatically vaporized, and the outside is roasted and steamed, so as to achieve the roasted goose crispy on the outside and tender on the inside.
6) Roasting
The goose is hung into the furnace, the furnace temperature is maintained between 230 ~ 250 ℃, the first side of the knife to the fire, in order to facilitate the high temperature so that the body cavity of the soup vaporization, when it is yellow, and then the other side of the turn to the fire, baked to the body of the goose body is red dates. General live weight of 2.5 kilograms of goose carcasses need to bake for about 1 hour, the body cavity of the soup is clear and transparent, white, and black blood clots, indicating that it has been cooked through, the export rate of 70% or so.
(B) Guangdong roast goose
Guangdong roast goose is a famous roasted products in Guangdong Province.
1. Product features Bright red color, crispy skin and meat aroma, fat and full of meat, taste and mouthfeel.
2. Selection of materials Guangdong roast goose after fattening Qingyuan black maned goose (also known as brown goose) as raw materials, live weight of about 2.5 kilograms of the most suitable.
3. Recipe
1) five spice formula white goose l00 kilograms, salt 4 kilograms, four hundred grams of five spice powder.
2) sauce recipe
100 kilograms of white goose, drum sauce 1.5 kilograms, 200 grams of crushed garlic, 200 grams of sesame oil, 200 grams of sesame sauce, crushed white onion 100 grams, 400 grams of ginger, 400 grams of sugar, 100 grams of white wine (50 ℃), the right amount of salt.
4) Processing flow Slaughtering primary processing - stuffing - scalding - stuffing - hanging sugar color - roasting - oiling
5) Processing methods
1) Slaughtering preliminary processing Slaughter and bleed in accordance with the conventional method, remove the hair, open the anus to clean the chamber, chop off the wing tip, calf, soak and wash, drain the water.
2) Filling Put the five-spice powder or sauce into the body cavity of the goose according to the direction, so that it is evenly distributed in the body cavity, and lock the incision.
3) Scalding Scalding the goose body surface with hot water of about 70℃.
4) Hanging sugar color Take 100 grams of maltose and 0.5 kilograms of cool water, made of maltose solution, use this sugar solution to smear the goose body surface, hang up to dry.
5) Roasting
Dry the skin of the goose billet into the oven, the first 20 minutes with a light fire, to be dry, the body of the goose, the oven temperature to 200 ℃, and rotate the goose, turn the chest to the mouth of the fire, bake 25 ~ 30 minutes, until the goose body surface is bright red, can be out.
6) Brush oil Brush a layer of peanut oil on the surface of the roasted goose body for the finished product.
6) Brush oil