Spiced goose processing technology
[Materials] To prepare the brine, add a small amount of salt and stir-fry until fully dissolved. Use approximately 60 kg of salt per 100 kg of water to create a saturated solution in a pot. Then add 200 grams of black pepper, 300 grams of star anise, 500 grams of fresh ginger, 400 grams of cinnamon, 250 grams of cumin, and 100 grams of hot chili peppers. This mixture will be used as the old brine for the curing process. Corn Noodles,Gluten Noodles,Corn Macaroni Pasta,Corn Flour 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, then drain and flatten them. Next, marinate the geese: use 16 grams of salt per kilogram of body weight and place it inside the cavity, rotating the goose to ensure even distribution of the salt. Rub 8 grams of fried salt on the thighs, mouth, and surface of the body. After salting, stack the geese one by one in a cylindrical container and let them cure for 12 hours. After this time, remove the legs and drain out any excess salt and blood from the cavity. Place the salt back into the cylinder for another 8 hours before removing the geese again. Then, pour out the remaining brine and carefully fill the cavity with the old brine using only the edge of a knife. Stack the geese again in the cylinder, apply pressure so that they are fully submerged in the old brine for 24 to 36 hours.
[Drying Process] Once cured, take each goose out and place it in a well-ventilated area. Hang or dry the geese until they reach about 70% dryness. At this stage, the skin should appear light yellow and have a waxy, fragrant texture.
[Cooking Tips] When cooking, add 2 green onions, 3 slices of ginger, and 1 piece of star anise to enhance the flavor.
[Characteristics] The final product has a rich, savory aroma filled with aromatic and spicy oils, offering a deep and complex flavor profile that is both satisfying and distinctive.