Goose product deep processing - goose dried meat processing technology

Goose meat processing technology

(1) Materials. Take broilers whose legs and weights are more than 3 kilograms of weight, do not contain fat, fascia, and skin. Soak for half an hour with clean water to remove blood and dirt and rinse with fresh 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. Each 100 kg of fresh goose meat with salt, 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 of each of Shanna and Caoguo, 150 g of cinnamon, 100 g of fennel, 100 g of monosodium glutamate, and cloves 50 grams.

(3) cooking. The insoluble material of the excipients is first placed in the soup of the main ingredient, and the material is smashed for 2 hours before heating. Add salt, sugar, monosodium glutamate, and the main ingredient to the pan and cook for half an hour. Then use a low heat for 1 hour. When the soup drains quickly, the pan can be opened. The halogen is poured over the meat, and it is bred in a sieve and fed into a baking room at 60°C to 80°C. After 8 hours at 5°C, it is shaken 2 or 3 times in the middle. 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 for 2 to 3 months.

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