Multi-flavored goose meat production technology
The multi-flavored goose quail is a delicacy made from thin slices 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 perfect balance of taste and texture.
**Production Technology:**
1. **Formulas for Different Flavors**
- **Sweet Flavor:**
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 MSG, and 1.0 kg of white wine. This combination gives the meat a rich, savory-sweet profile with a hint of spice.
- **Spicy Flavor:**
The recipe includes 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 version delivers a bold, fiery kick with a balanced sweetness.
- **Juicy Flavor:**
Using 100 kg of goose meat, combine 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 concentrate, and 0.02 kg of natural flavoring. This recipe ensures a moist, tender texture with a burst of flavor.
2. **Slaughtering and Processing**
The geese are processed using standard methods—slaughtered, scalded, and plucked. A single incision is made in the abdomen to remove the internal organs. After thorough washing and draining, the geese are ready for further processing.
3. **Preparation and Marination**
The cleaned geese are peeled, trimmed, and cut into 0.2 cm thick slices. Depending on the desired flavor, the appropriate recipe is selected, and all ingredients are mixed thoroughly. The meat is then marinated for 30 to 60 minutes. Alternatively, the meat can be ground and mixed with water to form a paste, which is then marinated for the same duration.
4. **Drying Process**
The marinated meat is spread evenly on a bamboo sieve with a thickness of 2–3 mm. It is placed in a drying chamber where it is dehydrated at around 70°C for 2–3 hours. This step helps reduce moisture and enhance flavor concentration.
5. **Baking Technique**
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 about 1.5 minutes. During this time, the meat shrinks, becomes crispy, and develops a deep brown-red color. As soon as it’s done, the meat is immediately flattened to maintain its shape and texture.
This detailed process ensures that each batch of multi-flavored goose quail is not only flavorful but also has a consistent quality and appealing appearance. Perfect for both casual snacking and gourmet presentations.
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