Spiced goose processing technology
[Materials] Add a small amount of salt and stir-fry until fully dissolved. Prepare a saturated brine solution by mixing approximately 60 kg of salt with 100 kg of water. Then, add 200 g of black pepper, 300 g of star anise, 500 g of fresh ginger, 400 g of cinnamon, 250 g of cumin, and 100 g of chili peppers. Let the brine rest for a while to allow the flavors to blend. Use the old brine for marination to enhance the depth of flavor. Buckwheat Noodles,Cold Soba Noodles Vegan,Pure Buckwheat Countryside Flavor Noodles,Cold Soba Noodles Sauce YANBIAN ALALI FOOD CO. LTD , https://www.alalinoodles.com
[Preparation Method] Start by soaking the cleaned goose carcasses in water for 4 to 5 hours to remove impurities. After draining and flattening the geese, begin the marination process. Apply 16 grams of salt per kilogram of body weight inside the cavity, rotating the goose to ensure even distribution. Rub 8 grams of fried salt onto the thighs, mouth, and outer surface. Once the salt is evenly applied, stack the geese in a cylindrical container and let them cure for 12 hours. After that, remove the legs and drain out any excess salt and blood from the cavity. Place the geese back into the container for another 8 hours. Drain the brine, then carefully pour the remaining brine into the mouth using a knife edge. Stack the geese again in the cylinder, applying pressure so that they are fully submerged in the old brine for 24 to 36 hours.
[Drying Process] After curing, take each goose out one by one and place it in a well-ventilated area. Hang or dry the geese until they reach about 70% dryness. The final product should have a light yellow color, a waxy texture, and a rich, aromatic fragrance.
[Cooking Tips] When cooking, add 2 green onions, 3 slices of ginger, and 1 piece of star anise to enhance the aroma and flavor.
[Characteristics] This dish offers a deep, savory taste with a strong aroma of spices and fragrant oils. The balance of salt, heat, and warmth makes it a unique and flavorful delicacy.