Goose Floss
The main material is a goose with a live weight of 3.5 kg or more. After slaughter and bleeding, the internal organs, head, neck, wings, feet, and skin are removed and put into clean water for 1 hour.
Rinse with clean water again.
Accessories for every 100 kg fresh goose with salt 2.8 kg, sugar 4.61 g, 400 ml white wine, ginger 400 g, 100 g MSG.
Cook the goose broth into a ginger water pot and boil it, boil the top layer of floating foam, cover and seal the lid with a damp cloth, and cook.
One and a half hours. Fire must be vigorous in the first hour and then use a small fire. After cooking, remove goose greens, remove bones, ribs and other debris, and tear the meat. Go to boil goose soup
The solid residue, add salt, wine and goose meat, add simmer for 1 hour, remove the oil, then add sugar, Monosodium Glutamate and other accessories, simmer until the soup is basically dry
.
Roast the dried meat from the soup into an iron pan, broil it until the meat is dry and becomes fluffy. Then put the pot into the bowl and use the wooden bowl.
Repeatedly rub gently to make it fluffy and finished.
The finished product should be bright and shiny. After cooling, it is sealed in a plastic bag and can be stored for half a year.
Dried goose
The material used to take more than 3 kg live geese, slaughtered and rinsed with water to remove blood. Bring the meat to a boil for 15 minutes. When it is not red, pick it up.
After cooling, cut into strips of 5 cm in length, 1 cm in width, and 0.5 cm in thickness.
100 kg of fresh goose meat, 3 kg of ginger, 2.5 kg of sugar, 1 litre of white wine, 700 g of star anise, 300 g of licorice, Shanna, grass
Each fruit 200 grams, cinnamon 150 grams, 100 grams of fennel, MSG, 50 grams of cloves.
Cooking Ingredients in the insoluble material will be placed in the soup of the main ingredient, and simmer for 2 hours to remove the material residue. Add salt, sugar, wine, monosodium glutamate, and other ingredients to the pan
The billet will be cooked for half an hour and then simmered for 1 hour with a low heat until the soup quickly dries. Halogenated meat is poured over the sieve and fed into a sieve at 60°C to 80°C
In the drying room, after 5 hours to 8 hours, turning 2 to 3 times in the middle, the baking should not be placed too thick, but can not be piled up in layers to facilitate the Ministry of heat evenly.
After the finished product is cooled, it is sealed and packaged in plastic bags. It can be stored in dry and cool rooms for 2 months to 3 months.
Board goose
The blank takes 3 kg to 4 kg of geese, kills the viscera, cleanses, retains the head and neck, and removes the wing tips and feet. Protrusion along the sternum to the cloaca
Cut in half, forcefully flatten and make a goose goose blank.
Marinate the salt and a few peppercorns in an iron pan and simmer on the simmer for 200 to 250 grams of salt per goose. Goose blank back flat on the table with hot salt
Repeatedly rubbed the chest, abdomen, wings, legs, neck and other parts. Afterwards, goose goblet blanks are dropped back and down in the cylinder, and the top is pressed with stones. After 5 days to 7 days,
Take out the drain and use bamboo to open the chest and abdomen.
Smoked and preserved goose billets are laid flat on the shelf of the smoking room or hung upside down on the rack hooks. The sawdust and a small amount of pine and cypress bark are used to smoke under the smoke.
Hours ~ 6 hours, turning 1 to 2 times in the middle. After being smoked, it can be listed and hung in a low-temperature and ventilated place for 2 months to 3 months.
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