How do big geese air-dry into dried geese?

Choose geese to be kept for 60 days and fed with rice for 20 days. Before slaughter, they stopped eating 12 hours and only gave them water.

Slaughter, perm, hair removal. Soak that goose body in hot water at 55-60 DEG C for 65,438+/-0.2 minute, turning and stirring the goose body,

Turn the feather over, let the hot water penetrate into the root of the feather as soon as possible, and quickly pull out the big hair first and then the small hair while it is hot. Then use tweezers to remove fine hair and subcutaneous hair.

Second, salt pickling

Rub the goose repeatedly according to the ratio of salt per goose1000-2000g, and be careful not to scratch the skin.

Then sprinkle salt on the chest muscles in the goose, so that every part of the goose carcass can be evenly coated with salt. Put the cured goose blank with the back facing upwards on a flat plate for curing.

Thirdly, dry the preserved goose embryo, soak it in warm water at 30℃ for 2-3 times, wash off the salt water, and dry it with a rope.

Goose is a pickled product with a water content of less than 45%. There are two methods of drying, namely natural drying and artificial drying.

Natural air drying method: it usually takes more than 10 days to dry on the outdoor clothes rack in sunny days.

Manual drying method: it can be dried in a curing barn at 60℃ for 4-6 hours, and then dried indoors for 8 hours.

Then the temperature of the drying room is controlled at about 55℃, and the second drying is carried out. It takes 4 hours, when oil drops begin to seep out of the goose's skin.

When 70% to 80% dry, hang it in a cool and ventilated place and dry it naturally for 3-6 days, which is the finished product.

[Ingredients] Add a little fennel to salt and stir fry for later use. In addition, about 60 kg of salt is added to every 100 kg of water, and the saturated solution is boiled in a pot. Then add 200 grams of Zanthoxylum bungeanum, 300 grams of star anise, 500 grams of fresh ginger, 400 grams of cinnamon, 250 grams of fennel and 0/00 gram of Zanthoxylum bungeanum/kloc, and boil to obtain the old bittern.

[Method] The goose carcass with viscera removed was soaked in water for 4-5 hours, then drained and flattened.

Pickling. Put16g of fried salt into the body cavity according to the weight of each kilogram, and fully rotate it to make the salt spread evenly in the body cavity. 8 grams of fried salt is used to rub thighs, mouth and body surface.

After rubbing the salt, put the geese one by one in the jar and marinate for 12 hours, then take out the legs, pour out the salty blood in the cavity, then marinate in the jar for 8 hours and pour out the brine.

Then, the prepared old bittern is poured out from the knife edge one by one, and then stacked in a jar, and the goose body is pressed by an object and immersed in the old bittern for 24-36 hours.

Hang up. Take the geese out one by one, and put them in a well-ventilated place to hang or dry for about 70% to get the finished product. Its color is light yellow, and it has a strong smell of incense and bacon.

After cooking, add 2 shallots, 3 slices of ginger and 1 star anise to each goose.