One, Board Goose
1. Preparation of the Goose
Start by selecting a live goose that weighs between 3 to 4 kilograms. Slaughter the bird, remove the feathers, internal organs, and wash it thoroughly. Keep the head and neck intact while cutting off the wing tips and feet. Make an incision along the sternum down to the cloaca, open it partially, and lay the goose flat. Then, cut the meat into neat pieces known as "goose billets."
2. Marinating Process
For each goose, use about 200-250 grams of salt mixed with a little pepper. Cook this mixture in a wok until it's hot. Once ready, place the goose on a flat surface and rub the hot salt all over the chest, abdomen, wings, legs, and neck. Use two-thirds of the salt for these areas, and the remaining third for the back. Place the marinated goose in a container, press it with stones, and let it rest for 5 to 7 days. Meanwhile, spread the goose legs on the chest and abdomen using bamboo or bark to enhance flavor and texture.
3. Smoking
After marinating, lay the goose billet flat on a shelf or hang it upside down on a rack. Smoke it using sawdust mixed with a small amount of pine and cypress for 4 to 6 hours. Once done, you can also store the smoked goose in a cool, dry, and well-ventilated area for 2 to 3 months to deepen its flavor.
Second, Dried Goose
Material
Select broiler or lean goose meat weighing more than 3 kilograms. Ensure the meat is free from fat, connective tissue, and skin. Soak the meat in water for 30 minutes to remove blood and impurities, then rinse it with clean water. Boil the meat in a pan for 10 to 15 minutes until it turns white. After cooling, cut the meat into strips measuring 4 to 5 cm in width, 1 cm in thickness, and 0.5 cm in height.
2. Seasoning Ingredients
For every 100 kg of fresh goose meat, you will need: 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 Sichuan pepper and cardamom, 150 g of cinnamon, 100 g each of fennel and monosodium glutamate (MSG), and 50 g of cloves.
3. Cooking Method
Dissolve the seasoning ingredients in the broth made from the main meat. Let it sit for 2 hours before heating. Strain out the solids, then add salt, sugar, alcohol, and MSG to the pot. Stir and cook for 30 minutes, then reduce the heat and simmer for another hour. When the broth has reduced significantly, remove the pot from the heat. Pour the broth over the meat, place it in a sieve, and put it into a drying room at 60–80°C. Turn the meat 2 to 3 times during the 5 to 8-hour drying process. Avoid piling the meat too thickly to ensure even drying. Once fully dried, cool the product and seal it in plastic bags. It can be stored in a dry, cool, and ventilated area for up to 2 to 3 months.
Third, Goose Loosen
Ingredients
Choose geese weighing over 3.5 kg. Slaughter and bleed the birds, remove the internal organs, head, neck, wings, and feet, and take off the skin. Soak the cleaned goose in clear water for 1 hour, then rinse with fresh water.
2. Seasoning
For every 100 kg of fresh goose meat, use 2.8 kg of salt, 4.6 kg of sugar, 400 g of white wine, 400 g of ginger, and 100 g of MSG.
3. Cooking Process
Place the goose in a large pot with 20 liters of water per 100 kg of meat. Bring it to a boil, skim off the foam, cover the pot with a damp cloth, and seal it tightly. Simmer for 3.5 hours, keeping the fire strong for the first hour, then reducing it to a low flame. After cooking, remove the goose and strain the broth. Remove any solid residue, add salt, wine, and the meat back into the pot, and simmer for 1 hour. Skim off the oil, then add sugar and MSG. Continue simmering until the broth is nearly dry.
Roast
Transfer the cooked meat into a wok and roast it until it becomes dry. Once fluffy, transfer it to a bowl and gently mix it with a wooden spatula to make it light and airy. The finished product should have a bright color. After cooling, store it in sealed plastic bags or ceramic jars. It can be kept for up to six months when properly stored.
Ice cream cone
We have more than 30 years of production technology, the use of advanced production equipment to ensure that the appearance of each crisp cylinder is complete, the pattern is clear. We also have the most stringent inspection process to ensure that the quality of each cylinder is up to standard. Our logistics is transported by professional logistics companies to ensure the quality of products in transit.
Our crispy cone is positioned in the middle and high-end ice cream market, Wall's(China), Yili, Mengniu are our long-term partners. The 18 degree crisp cone independently developed by our company is specialized in Italian handmade ice cream.
Yongkon looks forward to cooperating with you!
Crispy Product Series,Creamy Aroma Crispy Cone,Coffee Flavored Crispy Cone,Chocolate Crunchy Cone
Tianjin Yongkang Food Co., Ltd , https://www.yongkangfood.com