Spiced goose processing technology

[Materials] Add a little salt and stir-fry until ready. Add about 60 kg of salt per 100 kg of water, put it into a saturated solution in a pot, add 200 g of pepper, 300 g of star anise, 500 g of fresh ginger, 400 g of cinnamon, 250 g of cumin, and 100 g of hot pepper. Serve old brine.
[Preparation Method] The visceral goose carcasses were immersed in water for 4 to 5 hours and then drained and flattened.
Marinated. 16 grams per kilogram of body weight will be placed into the body cavity to fully rotate, so that the salt is evenly filled in the body cavity, 8 grams of fried salt wipe the thigh, mouth and body surface. After rubbing the salt, the goose bodies are stacked one by one in the cylinder, pickled for 12 hours, and the legs are taken out to pour out the salt and blood in the cavity. The salt is then put in the cylinder for 8 hours and then removed. Then the brine is poured out, and then it is poured into the mouth only by the knife edge. The old halogen, and then stacked in a cylinder, with the object pressure goose body submerged in the old halogen 24-36 / hour.
Hang hanging. Remove the geese one by one, place it in a well-ventilated place, hang it or dry it to about 70%. Its color is light yellow and fragrant waxy.
When cooked, add 2 green onions, 3 ginger, and 1 star anise.
[Characteristics] The savory savory savory scent is full of fragrant and spicy oils.

Dingmin Pharmaceutical supply Canagliflozin API and Canagliflozin Intermediates with high purity and best price. The main products CAS No are as follows: 842133-18-0, 898566-17-1, 1030825-20-7. Sample can be sent if you request.

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Canagliflozin Intermediates

Cas 842133-18-0,Canagliflozin Intermediates,5-Iodo-2-Methylphenyl

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