Stewed salted goose making process

Abstract

The invention discloses a stewed salted goose making process which sequentially comprises the following steps: preliminarily cleaning a grass goose once, putting the cleaned grass goose into an iron pan for making, pressing the pickled goose with blue-and-white stone from the bottom of Yangtze River, putting the goose on a wooden frame and a soil stove, slowly stewing for half an hour, and turning over the pan twice after the slow stewing is finished. According to the stewed salted goose making process, a traditional goose slaughtering process adopts machine slaughtering, and a dehairing part also adopts machine dehairing, so that the stewed salted goose making process has the advantages of time and labor saving, batch operation and influence on the product quality and taste, and the making method insists in a manual goose slaughtering method and manual dehairing, so that the delicious degree of goose meat is reserved to the greatest extent. The traditional cleaning process is relatively simple, time-saving and labor-saving, but can bring great risks to food; according to the making process, in the goose meat pressing process, blue-and-white stone from the bottom of the Yangtze River is strictly adopted for pressing, and as the Yangtze River is flowing water, the stone at the bottom of the Yangtze River is relatively clean and free of peculiar smell, and the taste is not influenced.

Description

technical field [0001] The invention relates to the technical field of salted goose, in particular to a production process of stewed salted goose. Background technique [0002] Salted goose is one of the representative dishes of Huaiyang cuisine. It has a very high audience in the Yangtze River Basin of Jiangsu and the areas north of the Yangtze River. From Yancheng and Huai'an in the north, to Xinghua, Gaoyou, Yizheng, Yangzhou and San Francisco in the south In Thailand, and then south to Zhenjiang and Danyang in southern Jiangsu, salted goose has a long history in these areas, and it is a high-quality lo-mei widely loved by people in these areas. [0003] Goose meat has a sweet and flat taste, tonifies yin and nourishes qi, warms the stomach and promotes body fluids. It has the characteristics of low salt, low fat, low cholesterol, high protein and high lean meat rate. The salted goose is refined with all-natural scientific formula and advanced technology. The salted goos...

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a kind of stewed brine goose production process, to solve the cleaning that is not clean enough in the above background technology, there are hidden dangers in hygiene, and the hair removal process is mostly mechanical hair removal, which destroys the tissue structure of goose skin and meat, and the taste is not good. The meat pressing process is rough, which easily affects the taste of salted goose. It is difficult to control the heat during the stewing process of salted goose. There are mixed fish and dragons in the selection of firewood, which affects the taste of the final product.