Goose product processing
First, the preparation of pickled goose: Start by selecting geese weighing between 3 to 4 kilograms. Slaughter and pluck them, remove the internal organs, and clean thoroughly. Keep the head and neck intact while trimming off the wing tips and feet. Make a cut along the sternum at the cloacal area, opening it halfway and flattening it to form a goose billet. Next, the pickling process begins. For each goose, use about 200-250 grams of salt, adding a small amount of pepper. Stir-fry the salt in a wok over low heat. Lay the goose flat on a table with its back facing down. Rub two-thirds of the hot salt across the chest, abdomen, wings, legs, and neck. The remaining third is used to rub the back. Place the goose in a container, press it down with stones, and let it sit for 5 to 7 days. Afterward, drain the excess liquid and stretch the chest and abdomen using bamboo or wooden sticks to help shape the meat. The next step is smoking. Place the pickled goose on a frame inside the smoking room or hang it upside down on a rack. Use sawdust mixed with a little pine wood and twigs to create smoke for 4 to 6 hours, turning the goose once midway through the process. Second, the preparation of dried goose: Choose broiler or leg meat that weighs more than 3 kilograms, ensuring it's lean without fat, fascia, or skin. Soak the meat in clean water for half an hour to remove blood and dirt. Boil the meat in a pan for 10 to 15 minutes, then cool it before cutting into pieces measuring 4 to 5 cm in length, 1 cm in width, and 0.5 cm in thickness, ready for further processing. For the seasoning mix, you'll need 3 kg of fresh goose meat, 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. Cooking starts by dissolving the spices in boiling water and simmering for 2 hours, then removing the residue. Add salt, sugar, wine, and monosodium glutamate to the pot and cook for 30 minutes. Then reduce the heat and let it simmer for another hour until the broth reduces significantly. Place the seasoned meat pieces in a sieve and put them in a drying chamber set to 60–80°C. Bake for 5 to 8 hours, turning the meat two or three times during the process. Ensure the pieces are spread out evenly and not stacked, so they dry uniformly and develop the best flavor and texture. Monkfish-Sliced,Monkfish-Fillets,Monkfish Tails With Skinless,Monkfish Tails With Skin-On GOLD STAR FISHERY ZHOUSHAN CO.,LTD. , https://www.goldstar-aquatic.com