Goose meat processing

1. Ingredients Take lean meat from the chest and legs of adult geese weighing more than 3kg, remove fat, fascia and epidermis, remove blood and dirt, soak for 30 minutes in fresh water, and then rinse with fresh water. The meat is heated and boiled in a pan for 10 to 15 minutes until it is not red. After cooling, it is cut into 4 to 5 cm in width, 1 cm in width and 0.5 cm in thickness. 2, ingredients per 100kg fresh goose with salt, ginger, each 3kg, sugar 2.5kg, white wine 1kg, star anise 700g, licorice 300g, shannai, 200g of grass and nuts, cinnamon 150g, fennel, 100g each of MSG, cloves 50g. 3, cooking first ginger and star anise and other spices into the water, heat for 2 hours, remove the material residue, and then add salt and other ingredients to the pot made of halogen soup. Put goose strips, stir for 30 minutes, and then use warm fire for 1 hour, when the pot quickly drained, you can wok. Place the bran into a sieve tray and bake it in an oven at 60°C to 80°C for 5 to 8 hours. Turn it 2 or 3 times in the middle. When baking, the braises should not be piled up in layers to prevent heat from being generated in each part. Uniform. After the finished product is cooled, it can be sealed and packaged in plastic bags. It can also be stored in a dry, cool and ventilated room for 2 to 3 months.

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