Goose product processing
First, the board goose preparation: Start by selecting geese weighing between 3 to 4 kilograms. Slaughter them, remove the feathers, and carefully take out the internal organs. Wash the geese thoroughly, keeping the head and neck intact while trimming the wing tips and feet. Make a cut along the sternum near the cloacal area, opening it halfway and flattening it to create a goose billet. Next, the pickling process: For each goose, use about 200-250 grams of salt mixed with a little pepper. Stir-fry the mixture in a wok over low heat. Once hot, lay the goose flat on a table with its back down. Rub 2/3 of the hot salt onto the chest, abdomen, wings, legs, and neck. The remaining 1/3 is used to rub the back. Then, place the goose backside down in a container, press it with stones, and let it sit for 5-7 days. After that, drain the excess liquid and stretch the chest and abdomen using bamboo or wooden sticks to help shape the meat. Smoking comes next: Place the pickled goose on a frame inside the smoking room or hang it upside down on a rack. Use sawdust mixed with a small amount of pine branches and twigs to generate smoke for 4-6 hours. Make sure to turn the goose once during the process for even exposure to the smoke. Second, preparing dried goose: Choose broiler meat or leg lean meat that weighs more than 3 kilograms, ensuring it's free from fat, fascia, and skin. Soak the meat in clean water for half an hour to remove blood and impurities. Boil the pieces in a pan for 10-15 minutes, then cool them before cutting into slices of about 4-5 cm in length, 1 cm wide, and 0.5 cm thick, ready for further processing. For the seasoning mix: Combine 3 kg of fresh goose meat with 3 kg of ginger, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 20 g each of Shanna and Caoguo, 150 g of cinnamon and anise, 100 g of monosodium glutamate, and 50 g of cloves. These ingredients are used to make a rich and aromatic broth. Cooking process: First, simmer the non-soluble ingredients in a pot for 2 hours, then strain out the solids. Add the soluble seasonings such as salt, sugar, wine, and monosodium glutamate, along with the main meat. Cook for another 30 minutes, then reduce the heat and simmer for 1 hour until the broth is thick and flavorful. Drain the meat and place it on a sieve, then put it in a drying room at 60-80°C for 5-8 hours. Turn the pieces two or three times during the process to ensure even drying. Avoid stacking the meat too thickly, as this can lead to uneven cooking and moisture retention. Sea Shrimp Series,Pink Shrimp,Headless Pink Shrimp,Headless Ramboo Prawn GOLD STAR FISHERY ZHOUSHAN CO.,LTD. , https://www.goldstar-aquatic.com