In the production process of Yangzhou salted goose, we not only pay attention to the seasoning formula, but also the heat to achieve the best color, aroma, taste and shape. Yangzhou salted goose is made from all-natural plant spices and nourishing Chinese medicines, and is specially formulated with aged stew. The meat is tight, delicious and delicious, with original flavor, fresh flavor, thick but not greasy, light but not thin, unique flavor, leaving a fragrance on the teeth and cheeks after eating.
In view of Yangzhou salted goose, three sets of duck, hibiscus Fish fillet, a highly distinctive Huaiyang dish, is widely known. The Yangzhou Municipal Bureau of Quality and Technical Supervision took the lead in formulating the "Yangzhou Salted Goose Local Standard", which formulates a series of standards from the aspects of material selection, production methods, sensory characteristics, etc. The ultimate goal of local standards is to industrialize saltwater goose. Among them, only the salted goose requires the weight of the goose to be no less than 2.5 kilograms, and four 2-kilogram castrated roosters to be marinated together with the goose. The seasonings are also listed in detail, including cooking wine, amomum villosum, and cloves. Among the 11 kinds, the marinade is required to be boiled in a wooden pot, and it is best to use a fir pot lid. After being marinated in salt water, the old goose should look plump, rotten but not scattered, yellow-orange in color and rich in oil, and the texture should be tender, fat but not greasy, and fresh and salty! [1]
Processing process
Initial slaughtering processing - rubbing salt and dry salt - picking brine - re-brining - blanching - drying and boiling
Processing method
1. Initial slaughtering and processing: Slaughter, bleed, scald and remove hair according to conventional methods, eviscerate the animal under the right wing, and cut off the wing tips and feet. Soak in cold water for about 1 hour to wash away the broken internal organs and residual blood. Hang for 1 to 2 hours and drain.
2． Rub salt and marinate the white-striped goose at a ratio of 6 to 7 for every 100 kilograms of salt, add 1 to 2 kilograms of star anise powder, mix well, fry dry, apply to the goose body cavity and surface, fold the goose into a tank and marinate for 2 to 4 hours ( About 4 hours in winter and about 1 hour in summer).
3. During the dry pickling process, the water and blood in the goose meat penetrate into the body cavity. At this time, you can lift the goose wings, use your fingers to open the anus of the goose to release the salt water, which is called pickling, and then marinate it in a vat for 2 to 3 hours. , and then perform the second pick.
4. After re-brining, immerse the goose body in the brine for 4 to 5 hours. The best brine is the secret aged brine. If the new brine is cooked with saturated salt water, add ginger, green onion and star anise; the old brine is the brine that has been prepared and cooked many times. The old brine contains water-soluble protein, amino acids, carnosine, creatine, prionine and other flavor ingredients, which make the pickled goose taste more delicious.
5. After blanching the skin, use a hook to hook the neck of the goose, pour boiling water over the body surface to tighten the muscles and skin, and make the skin plump. Hang it in a ventilated place to drain the water.
6. Drying: Insert an 8-10 cm long reed tube or small bamboo tube into the anus of the goose blank, put a little ginger, green onion and star anise into the body from the opening, and hang the goose blank into the oven. Generally, reedwood, pine branches, bean pods, etc. are used as fuel. After burning, the remaining fire is spread into two rows and distributed on both sides of the furnace to make the heat even. After 20 to 30 minutes of baking, the goose blank has a dry shell all over it. The goose skin dried and cooked in this way is crispy but not tough.
7. For cooking, add secret seasonings such as ginger, green onion, star anise, rice wine and monosodium glutamate to the water, bring to a boil and stop the heat. Put the goose body in, and the boiling water will quickly enter the human body cavity from the opening under the wings and the anal tube opening. The water temperature will drop. At this time, lift the goose legs, pour out the soup in the body cavity, then put it into the pot, and add the total in the pot. Add 1/6 of the amount of cold water to make the water temperature inside and outside the goose the same. Cover with a lid that is slightly smaller than the pot. Pressurize the goose so that it is immersed in the liquid. Simmer for about 30 minutes. Heat until continuous bubbles appear in the pot. Stop the fire at this time. At this time, the water temperature in the pot is about 85°C. This process is called drawing. After the first silking, lift the goose and pour out the stewed soup in the body cavity, put it into the pot, simmer for about 30 minutes, then heat it up, perform the second silking, lift the goose body, pour out the soup, and put it back into the pot. , simmer for 5 to 10 minutes, and then serve.
During the cooking process, the water must not be boiled and maintained at about 85°C, otherwise the fat in the meat will melt and overflow, and the meat will become old. The stewed soup can be used repeatedly for a long time, and the older it is, the better.