Multi-flavored goose meat production technology
The multi-flavored goose quail is a delicacy made from thinly sliced pieces of goose skin, bones, and legs, carefully seasoned to create a variety of flavors such as sweet, spicy, juicy, and aromatic. Each flavor requires a specific recipe and technique to ensure the best taste and texture.
**Production Technology:**
1. **Recipes for Different Flavors**
- **Sweet Flavor Recipe:** For 100 kg of goose meat, you'll need 8 kg of soy sauce, 13 kg of sugar, 0.1 kg of black pepper, 2 kg of fresh eggs, 0.2 kg of monosodium glutamate (MSG), and 1.0 kg of white wine. This combination gives the dish a rich, savory-sweet profile.
- **Spicy Flavor Recipe:** Use 100 kg of goose meat, 2.5 kg of salt, 2 kg of sugar, 0.1 kg of pepper noodles, 0.2 kg of chili powder, 0.5 kg of chili noodles, 0.5 kg of white wine, and 50 grams of sodium nitrate. This recipe delivers a bold, fiery kick.
- **Fruit Juice Flavor Recipe:** For 100 kg of goose meat, mix in 2 kg of salt, 3 kg of soy sauce, 5 kg of white sugar, 0.05 kg of black pepper, 0.1 kg of allspice, 0.03 kg of fruit juice extract, and 0.02 kg of natural flavoring. This version offers a refreshing and slightly tangy taste.
2. **Slaughtering and Preparing the Goose**
The process begins with conventional slaughtering methods—cutting off the head, removing the feathers, and cutting the armpit hair. A single incision is made in the abdomen to remove the internal organs. Afterward, the goose is thoroughly washed, soaked, and drained to ensure it's clean and ready for further processing.
3. **Processing and Marinating the Meat**
The cleaned goose is then peeled, deboned, and trimmed to remove excess fat. The breast and leg meat are cut into thin slices, about 0.2 cm thick. Based on the desired flavor, the appropriate recipe is selected, and all ingredients are mixed well. The meat is marinated for 30 minutes to 1 hour. Alternatively, the meat can be ground into a paste using a mixer, combined with the seasoning and water, and then marinated for the same duration.
4. **Drying Process**
The marinated meat is spread evenly onto a bamboo sieve with a thickness of 2–3 mm. It’s important that the layer is uniform to ensure even drying. The sieve is placed in a drying room where the temperature is kept around 70°C for 2 to 3 hours until the meat becomes firm and slightly dry.
5. **Baking the Meat**
Once dried, the meat is transferred to a baking tray and placed in a far-infrared oven. The temperature is set between 200°C and 240°C for approximately 1.5 minutes. During this time, the meat shrinks, releases oil, and turns a deep brown-red color. As soon as it’s done, the slices are immediately flattened to maintain their shape and texture.
This traditional method ensures that each piece of multi-flavored goose quail is not only flavorful but also has a perfect balance of crispness and tenderness, making it a popular choice in many Asian cuisines.
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