Modernization production method of traditional Feng goose

Abstract

The industrial production method of Chinese traditional air-dried goose includes the following steps: mechanically-killing live goose, eviscerating, poaching, dewatering, curing in specially-made pickle to make salt component and natural spice infiltrate into goose body, and mechanically air-drying and controlling air-drying temp., relative humidity and air-speed in the required range so as to obtain the invented air-dried raw goose with high protein, low-fat and unique flavour. Said invention raises its production efficiency, stabilizes product quality and can implement large-scale production.

Description

Technical field:

[0001] The invention relates to a modern production method of traditional wind goose and belongs to the technical field of food processing. Background technique:

[0002] Wind goose is a traditional specialty food in Yangzhou, China. The production method is as follows: 1. Manually slaughter and pluck the hair, dig out the internal organs, and rub the inside and outside of the goose with salt. 2. Put the light goose rubbed with salt in a container for dry curing for several hours. 3. Put the dry-cured goose into the marinated brine and marinate for several hours. 4. Hang the marinated goose in a cool and ventilated place, and let it dry naturally for about 20 days. 5. When eating, soak the goose body in warm water, cook in a pot for 2 hours, cut into pieces and eat. 6. The main ingredients of brine are salt, pepper, anise and cinnamon.

[0003] Although the traditional wind goose has a unique flavor and is loved by the local people, it has many defects: ...