Making method of roasted goose
A production method and technology for roasting goose, which are applied in the field of food processing, can solve the problems of inconvenient storage and carrying of stewed goose, loss of nutrients, and geographical restrictions on consumption, and achieve the effects of unique taste and flavor, prolonging fresh-keeping period and reducing price.
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[0018] A method for preparing a roast goose, the method comprising:
[0019] First, the goose is pretreated to melt the frozen goose:
[0020] When dry slowing is used, it shall not exceed 8 hours in spring and summer, and shall not exceed 12 hours in winter;
[0021] The water buffer should use running water, the water temperature should not exceed 15°C, and the temperature of the goose chamber after thawing should not exceed 0°C;
[0022] Wash the goose within 2 hours after thawing, and take out the internal gills, chamber oil and hair. The water temperature for washing the goose shall not exceed 15°C, and the temperature of the goose shall not exceed 12°C after washing;
[0023] After washing, air-dry the goose in a constant temperature room at 6-10°C for 2 hours with its back facing up to control the moisture; store at 0-4°C.
[0024] Then ripen:
[0025] (1) Add 80 kg of goose old soup cooked in the previous time to the pressure cooker, add 60-100 kg of water according...
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