CN105341736A - Whole goose baking method and product thereof - Google Patents
Whole goose baking method and product thereof Download PDFInfo
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- CN105341736A CN105341736A CN201510786401.9A CN201510786401A CN105341736A CN 105341736 A CN105341736 A CN 105341736A CN 201510786401 A CN201510786401 A CN 201510786401A CN 105341736 A CN105341736 A CN 105341736A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a whole goose baking method. The whole goose baking method comprises, 1, preparing food materials such as a whole goose, glutinous rice, anise, black pepper, cumin, dry ginger, dried orange peel and fresh mint leaf, 2, cleaning the whole goose, carrying out acupuncture treatment on the interior of the goose, immersing the whole goose in saline water so that a salty taste is obtained, taking out the whole goose and carrying out airing for next use, 3, chopping the dry ginger and dried orange peel, putting the chopped dry ginger and dried orange peel, anise, black pepper and cumin into a pan together, carrying out stir-frying until a fragrance is produced, adding glutinous rice into the mixture, carrying out stir-frying, taking out the food, putting a fresh lotus leaf into the food, and carrying out wrapping by gauze, 4, putting the filler obtained by the step 3 into the belly of the whole goose treated through the step 2, and stitching the opening of the belly of the whole goose, and 5, putting the whole goose treated through the step 4 into a special-purpose baking disc, putting the baking disc with the whole goose into a baking device and carrying out baking for 1.5-3h. The invention also discloses the whole goose and glutinous rice baked by the whole goose baking method.
Description
Technical field
The present invention relates to the preparation of poultry meat, be specifically related to a kind of whole goose and smoke method and goods thereof.
Background technology
Current poultry cooking method is varied, and boiling, stews, barbecue, bittern etc., for the way of poultry goose, mainly roasted goose, and bittern goose.But no matter be roasted goose or bittern goose, all comparatively greasy, and also goose flavour loss is originally serious.Meat is very not good yet.
Summary of the invention
For the above-mentioned deficiency of prior art, the object of the invention is to, provide a kind of whole goose to smoke method and goods thereof, the goose smoking out is not greasy, and it is tasty and refreshing that meat is crisp, and fragrance is pressing, and subsidiary glutinous rice strong delicious food especially out.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of whole goose smokes method, and it is characterized in that, it comprises the steps:
1) following food materials are prepared:
Whole goose one; Described whole goose is that cereal raises 0.5 ~ 1 year, the lion-headed goose of body weight 4 ~ 8kg, this lion-headed goose unhairing, draws internal organ, after process is clean, is 2 ~ 6kg;
Glutinous rice: 200g ~ 800g;
Anistree: 10 ~ 20g;
Black green pepper: 10 ~ 20g;
Cumin: 5 ~ 10g;
Jiang Gan: 10 ~ 20g;
Dried orange peel: 10 ~ 20g;
Fresh mint leaf: 20 ~ 30g;
2) process of whole goose: whole goose is processed, only otch is left at belly position in the process of whole goose process, after process is clean, pinprick process is carried out in inside with pin, pinprick evenly and do not pierce through crust (preferably, adopt the fine needle of diameter less than one millimeter, do not hinder the skin texture of meat, the degree of depth enters the centre to meat, recognizes every one-inch skin texture that seasoning is deep into meat, avoid the salty light situation of appearance inside), then put into salt water and soak 5 ~ 10 minutes (time is not easily long, because water logging can affect the essence of meat), after tasty, taking-up is dried, for subsequent use; Wherein, described salt water is the mixture of salt, cooking wine and pure water; Wherein, in described salt water, the parts by weight of salt, cooking wine, pure water are respectively: 1 ~ 2, and 4 ~ 6,40 ~ 60; Further, the soy sauce having 0.5 ~ 1 part is also added in described salt water; Cool after described salt water is boiled by the mixture of salt, cooking wine, soy sauce, pure water and formed;
3) process of stuffing: by Jiang Gan, dried orange peel pelletizing, and together put into frying pan stir-fry 1 ~ 3 minute with anise, black green pepper, cumin, after frying perfume (or spice), add glutinous rice, then stir-fry 2 ~ 5 minutes, Sheng Qi, puts into fresh mint leaf, with gauze parcel, for subsequent use; When gauze parcel, preferably allow fresh mint leaf be positioned at skin, instead of it is inner to ensconce glutinous rice, is conducive to peppermint delicate fragrance like this and distributes and incorporate in goose;
4) by step 3) in the stuffing handled well, fill in step 2) in the whole goose belly handled well, then the otch seam on whole goose belly is closed; During filling, the tolerance of filling, should be just whole goose belly can be fully supported, neither stay redundant space also without compacting, naturally fill up.Further, after the otch seam on whole goose belly is closed, then with lotus leaf, whole goose is wrapped up, wherein, lotus leaf stabs in advance by multiple aperture.Find in the process that test makes, if smoke dish not pad and establish thing, after whole goose has been smoked, if careless during taking-up, the epidermis of whole goose easily with smoke dish and be sticked together, torn apart, even if take out meticulously, not lesional epidermis, also can because of the through hole smoked on dish, be imprinted on the surface of goose, affect appearance.After adopting lotus leaf parcel, lotus leaf leaves multiple aperture, facilitate the outer field grease of whole goose to flow out, and the epidermis smoking whole goose in process can't be sticked together with lotus leaf, more leaving pore can not print, affect appearance; In addition, the fragrance of lotus leaf allows whole goose not have some local flavor, minty note inside, and appearance lotus leaf is fragrant.
5) by step 4) in the whole goose handled well put and smoke in dish to special, described special dish of smoking, for ceramic disk or watt dish processed, comprises upper disk body and lower disk body that stacked on top of one another arranges, is provided with the through hole of disk body under some UNICOMs bottom upper disk body; Then put into roasting plant to toast, toast 1.5 ~ 3 hours.Preferably, bottom the described special lower disk body smoking dish, pad is provided with spongy layer, active carbon layer successively, and this spongy layer, active carbon layer are all absorption affinity strong expanded (bulk multi-hole), grease can be adsorbed completely, not volatile; So, except whole goose smoke that environment is dryer and comfortableer, except better effects if, the grease volatilization also avoiding whole goose to smoke forcing out in process, sticks on roasting plant, not easy cleaning.
Wherein, described cooking wine is prepared as follows:
A. the component of following parts by weight is prepared: fresh cassava 500, distiller's yeast 60, Chinese prickly ash 1, anise seed 1; The leaf of bamboo 1;
B. fresh cassava is placed in pot and boils; The cassava of boiling is poured in cylinder, stirs into pureed, then by Chinese prickly ash, anise seed, the leaf of bamboo, be watered 200 parts, cool after boiling 1 hour, then to mix mutually with distiller's yeast, pour into together cassava mud is housed cylinder in, stir into scattered paste shape;
C. by Polypropylence Sheet on charged cylinder cap, and cylinder mouth is obturaged, be then placed in the indoor fermentation 6 ~ 8 days that temperature is 25 ~ 28 DEG C, period, stirred once every 2 days; During stirring, potato slurry has bubble constantly to overflow in fermentation, and when bubble collapse, continue repeatedly to stir, until stir dense vinosity, limpid wine juice appears in the top of cylinder;
D. the material filter and remove residue fermented, then filtrate is clarified 2 ~ 3 days under the low temperature environment of 5 ~ 10 DEG C, draw supernatant liquor, under the hot environment of 70 ~ 80 DEG C, be incubated 20 ~ 30 minutes, naturally after cooling, draw supernatant liquor, add lemon juice, load in altar and seal up for safekeeping, ageing 1 year, obtains sour-sweet cooking wine; Wherein, the ratio of weight and number of lemon juice and clear liquid is 1:50.
Further, step 5) in, described roasting plant is baking oven, and baking design temperature is 150 ~ 250 DEG C, toasts 1.5 ~ 3 hours.
Further, described roasting plant is the combination of cooking stove and large iron pan, the special dish of smoking filling whole goose is put into large iron pan, covers pot cover, in cooking stove, add firewood, burns the large iron pan the bottom of a pan to show, then keeps, toast 1.5 ~ 3 hours.It is preferred that do not allow special dish of smoking directly contact with large iron pan, but shelf is adopted to pave.
A kind of prepared by described method smoke whole goose.
A kind of glutinous rice prepared by described method.
It should be noted that, above-mentioned each condition, parameter rule of thumb can be carried out suitably adjustment and be selected, as long as in given scope, substantially can smoke out delicious whole goose; When just coordinating best, taste can be better.Such as: select common cooking wine also passable, but compare the cassava cooking wine of oneself making, can differ a little.
The invention has the advantages that: adopt this method to smoke whole goose, oil content unnecessary for whole goose can be forced out completely, outside oil oozes out to drop on specially to be smoked in the lower disk body of dish, and inner oil is then absorbed completely by glutinous rice, and overall meat is dry and comfortable, excellent taste.In addition, adding peppermint delicate fragrance even lotus leaf delicate fragrance, coordinate black green pepper, anise, dried orange peel and sour-sweet cooking wine etc., the taste of last goose is fragrant and oiliness, and hundred eat and do not mind.And the glutinous rice of inside is also one absolutely, oily but not greasy, quality is soft, aromatic flavour.
Detailed description of the invention
Embodiment 1
The whole goose that the present embodiment provides smokes method, and it comprises the steps:
1) following food materials are prepared:
Whole goose one; Unhairing, drawing internal organ, after process is clean, is 3.6kg;
Glutinous rice: 300g;
Anistree: 10g;
Black green pepper: 10g;
Cumin: 5g;
Jiang Gan: 10g;
Dried orange peel: 10g;
Fresh mint leaf: 20g;
2) process of whole goose: whole goose is processed, only otch is left at belly position in the process of whole goose process, after process is clean, pinprick process is carried out in inside with pin, pinprick evenly and do not pierce through crust (preferably, adopt the fine needle of diameter less than one millimeter, do not hinder the skin texture of meat, the degree of depth enters the centre to meat, recognizes every one-inch skin texture that seasoning is deep into meat, avoid the salty light situation of appearance inside), then put into salt water and soak 5 minutes (time is not easily long, because water logging can affect the essence of meat), after tasty, taking-up is dried, for subsequent use; Wherein, described salt water is the mixture of salt, cooking wine and pure water; Wherein, in described salt water, the parts by weight of salt, cooking wine, pure water are respectively: 1 ~ 2, and 4 ~ 6,40 ~ 60; Cool after described salt water is boiled by the mixture of salt, cooking wine, pure water and formed.
3) process of stuffing: by Jiang Gan, dried orange peel pelletizing, and together put into frying pan stir-fry about 1 minute with anise, black green pepper, cumin, after frying perfume (or spice), add glutinous rice, then stir-fry about 3 minutes, Sheng Qi, puts into fresh mint leaf, with gauze parcel, for subsequent use; When gauze parcel, preferably allow fresh mint leaf be positioned at skin, instead of it is inner to ensconce glutinous rice, is conducive to peppermint delicate fragrance like this and distributes and incorporate in goose;
4) by step 3) in the stuffing handled well, fill in step 2) in the whole goose belly handled well, then the otch seam on whole goose belly is closed; During filling, the tolerance of filling, should be just whole goose belly can be fully supported, neither stay redundant space also without compacting, naturally fill up.
5) by step 4) in the whole goose handled well put and smoke in dish to special, described special dish of smoking, for ceramic disk or watt dish processed, comprises upper disk body and lower disk body that stacked on top of one another arranges, is provided with the through hole of disk body under some UNICOMs bottom upper disk body; Then put into roasting plant to toast.Bottom the described special lower disk body smoking dish, pad is provided with spongy layer, active carbon layer successively, and this spongy layer, active carbon layer are all absorption affinity strong expanded (bulk multi-hole), grease can be adsorbed completely, not volatile; So, except whole goose smoke that environment is dryer and comfortableer, except better effects if, the grease volatilization also avoiding whole goose to smoke forcing out in process, sticks on roasting plant, not easy cleaning.Described roasting plant is baking oven, and baking design temperature is 150 DEG C, toasts 1.5 hours.
Wherein, described cooking wine, for oneself modulates, is prepared especially by following steps:
A. the component of following parts by weight is prepared: fresh cassava 500, distiller's yeast 60, Chinese prickly ash 1, anise seed 1; The leaf of bamboo 1;
B. fresh cassava is placed in pot and boils; The cassava of boiling is poured in cylinder, stirs into pureed, then by Chinese prickly ash, anise seed, the leaf of bamboo, be watered 200 parts, cool after boiling 1 hour, then to mix mutually with distiller's yeast, pour into together cassava mud is housed cylinder in, stir into scattered paste shape;
C. by Polypropylence Sheet on charged cylinder cap, and cylinder mouth is obturaged, be then placed in the indoor fermentation 6 days that temperature is 25 DEG C, period, stirred once every 2 days; During stirring, potato slurry has bubble constantly to overflow in fermentation, and when bubble collapse, continue repeatedly to stir, until stir dense vinosity, limpid wine juice appears in the top of cylinder;
D. the material filter and remove residue fermented, then filtrate is clarified 2 days under the low temperature environment of 5 DEG C, draw supernatant liquor, under the hot environment of 70 DEG C, be incubated 20 minutes, naturally, after cooling, draw supernatant liquor, add lemon juice, load in altar and seal up for safekeeping, ageing 1 year, obtains sour-sweet cooking wine; Wherein, the ratio of weight and number of lemon juice and clear liquid is 1:50.
A kind of prepared by described method smoke whole goose.
A kind of glutinous rice prepared by described method.
Embodiment 2
Step 1) in, embodiment 2 is substantially identical with the process of smoking of embodiment 1, and its difference is:
Whole goose one; Unhairing, drawing internal organ, after process is clean, is 5.3kg;
Glutinous rice: 600g;
Anistree: 20g;
Black green pepper: 20g;
Cumin: 10g;
Jiang Gan: 20g;
Dried orange peel: 20g;
Fresh mint leaf: 30g;
Step 2) in, also add the soy sauce having 0.5 ~ 1 part in described salt water.
Step 4) in, after the otch seam on whole goose belly is closed, then with lotus leaf, whole goose is wrapped up, wherein, lotus leaf stabs in advance by multiple aperture.Find in the process that test makes, if smoke dish not pad and establish thing, after whole goose has been smoked, if careless during taking-up, the epidermis of whole goose easily with smoke dish and be sticked together, torn apart, even if take out meticulously, not lesional epidermis, also can because of the through hole smoked on dish, be imprinted on the surface of goose, affect appearance.After adopting lotus leaf parcel, lotus leaf leaves multiple aperture, facilitate the outer field grease of whole goose to flow out, and the epidermis smoking whole goose in process can't be sticked together with lotus leaf, more leaving pore can not print, affect appearance; In addition, the fragrance of lotus leaf allows whole goose not have some local flavor, minty note inside, and appearance lotus leaf is fragrant.
The baking design temperature of baking oven is 200 DEG C, toasts 3 hours.
Wherein, described cooking wine, for oneself modulates, is prepared especially by following steps:
A. the component of following parts by weight is prepared: fresh cassava 500, distiller's yeast 60, Chinese prickly ash 1, anise seed 1; The leaf of bamboo 1;
B. fresh cassava is placed in pot and boils; The cassava of boiling is poured in cylinder, stirs into pureed, then by Chinese prickly ash, anise seed, the leaf of bamboo, be watered 200 parts, cool after boiling 1 hour, then to mix mutually with distiller's yeast, pour into together cassava mud is housed cylinder in, stir into scattered paste shape;
C. by Polypropylence Sheet on charged cylinder cap, and cylinder mouth is obturaged, be then placed in the indoor fermentation 8 days that temperature is 28 DEG C, period, stirred once every 2 days; During stirring, potato slurry has bubble constantly to overflow in fermentation, and when bubble collapse, continue repeatedly to stir, until stir dense vinosity, limpid wine juice appears in the top of cylinder;
D. the material filter and remove residue fermented, then filtrate is clarified 3 days under the low temperature environment of 10 DEG C, draw supernatant liquor, under the hot environment of 80 DEG C, be incubated 30 minutes, naturally, after cooling, draw supernatant liquor, add lemon juice, load in altar and seal up for safekeeping, ageing 1 year, obtains sour-sweet cooking wine; Wherein, the ratio of weight and number of lemon juice and clear liquid is 1:50.
Embodiment 3
Embodiment 3 is substantially identical with the process of smoking of embodiment 1, and its difference is:
Step 1) in, whole goose one; Unhairing, drawing internal organ, after process is clean, is 4.6kg;
Glutinous rice: 500g;
Anistree: 15g;
Black green pepper: 15g;
Cumin: 15g;
Jiang Gan: 15g;
Dried orange peel: 15g;
Fresh mint leaf: 25g;
Step 5) in, described roasting plant is the combination of cooking stove and large iron pan, the special dish of smoking filling whole goose is put into large iron pan, covers pot cover, in cooking stove, add firewood, burns the large iron pan the bottom of a pan to show, then keeps, toast 1.5 hours.In bake process, adopt shelf to pave and smoke dish, do not allow special dish of smoking directly contact with large iron pan.
Embodiment 4
Embodiment 4 is substantially identical with the process of smoking of embodiment 2, and its difference is:
Step 1) in, whole goose one; Unhairing, drawing internal organ, after process is clean, is 6kg;
Glutinous rice: 700g;
Anistree: 20g;
Black green pepper: 20g;
Cumin: 20g;
Jiang Gan: 20g;
Dried orange peel: 20g;
Fresh mint leaf: 30g.
Step 5) in, described roasting plant is the combination of cooking stove and large iron pan, the special dish of smoking filling whole goose is put into large iron pan, covers pot cover, in cooking stove, add firewood, burns the large iron pan the bottom of a pan to show, then keeps, toast 3 hours.In bake process, adopt shelf to pave and smoke dish, do not allow special dish of smoking directly contact with large iron pan.
The whole goose that above-mentioned four groups of embodiments are smoked out and glutinous rice, together with traditional bittern goose and the sticky rice in lotus leaf one of similar glutinous rice (in the Cantonese food), (square) carries out foretasting voting in public; Have 76 persons of foretasting, it is as follows to vote for result:
Goose:
Think that the whole goose that embodiment 1 is smoked out is the niciest: 13;
Think that the whole goose that embodiment 2 is smoked out is the niciest: 15;
Think that the whole goose that embodiment 3 is smoked out is the niciest: 10;
Think that the whole goose that embodiment 4 is smoked out is the niciest: 31;
Think that traditional bittern goose is the niciest: 7;
Meal:
Think that the glutinous rice that embodiment 1 is made is the niciest: 11;
Think that the glutinous rice that embodiment 2 is made is the niciest: 14;
Think that the glutinous rice that embodiment 3 is made is the niciest: 17;
Think that the glutinous rice that embodiment 4 is made is the niciest: 21;
Think that the glutinous rice in traditional Cantonese sticky rice in lotus leaf is the niciest: 13.
The present invention is not limited to above-mentioned embodiment, adopt the step identical or approximate with the above embodiment of the present invention, and other the whole geese obtained smokes method and goods thereof, all within protection scope of the present invention.
Claims (10)
1. whole goose smokes a method, it is characterized in that, it comprises the steps:
1) following food materials are prepared:
Whole goose one;
Glutinous rice: 200g ~ 800g;
Anistree: 10 ~ 20g;
Black green pepper: 10 ~ 20g;
Cumin: 5 ~ 10g;
Jiang Gan: 10 ~ 20g;
Dried orange peel: 10 ~ 20g;
Fresh mint leaf: 20 ~ 30g;
2) process of whole goose: processed by whole goose, only leaves otch at belly position in the process of whole goose process, after process is clean, carry out pinprick process with pin in inside, pinprick evenly and do not pierce through crust, is then put into salt water and is soaked 5 ~ 10 minutes, after tasty, taking-up is dried, for subsequent use; Wherein, described salt water is the mixture of salt, cooking wine and pure water;
3) process of stuffing: by Jiang Gan, dried orange peel pelletizing, and together put into frying pan stir-fry 1 ~ 3 minute with anise, black green pepper, cumin, after frying perfume (or spice), add glutinous rice, then stir-fry 2 ~ 5 minutes, Sheng Qi, puts into fresh mint leaf, with gauze parcel, for subsequent use;
4) by step 3) in the stuffing handled well, fill in step 2) in the whole goose belly handled well, then the otch seam on whole goose belly is closed;
5) by step 4) in the whole goose handled well put and smoke in dish to special, described special dish of smoking, for ceramic disk or watt dish processed, comprises upper disk body and lower disk body that stacked on top of one another arranges, is provided with the through hole of disk body under some UNICOMs bottom upper disk body; Then put into roasting plant to toast, toast 1.5 ~ 3 hours.
2. whole goose according to claim 1 smokes method, it is characterized in that, step 1) in, described whole goose is that cereal raises 0.5 ~ 1 year, the lion-headed goose of body weight 4 ~ 8kg, this lion-headed goose unhairing, draws internal organ, after process is clean, is 2 ~ 6kg.
3. whole goose according to claim 1 smokes method, it is characterized in that, step 2) in, described cooking wine is prepared as follows:
A. the component of following parts by weight is prepared: fresh cassava 500, distiller's yeast 60, Chinese prickly ash 1, anise seed 1; The leaf of bamboo 1;
B. fresh cassava is placed in pot and boils; The cassava of boiling is poured in cylinder, stirs into pureed, then by Chinese prickly ash, anise seed, the leaf of bamboo, be watered 200 parts, cool after boiling 1 hour, then to mix mutually with distiller's yeast, pour into together cassava mud is housed cylinder in, stir into scattered paste shape;
C. by Polypropylence Sheet on charged cylinder cap, and cylinder mouth is obturaged, be then placed in the indoor fermentation 6 ~ 8 days that temperature is 25 ~ 28 DEG C, period, stirred once every 2 days; During stirring, potato slurry has bubble constantly to overflow in fermentation, and when bubble collapse, continue repeatedly to stir, until stir dense vinosity, limpid wine juice appears in the top of cylinder;
D. the material filter and remove residue fermented, then filtrate is clarified 2 ~ 3 days under the low temperature environment of 5 ~ 10 DEG C, draw supernatant liquor, under the hot environment of 70 ~ 80 DEG C, be incubated 20 ~ 30 minutes, naturally after cooling, draw supernatant liquor, add lemon juice, load in altar and seal up for safekeeping, ageing 1 year, obtains sour-sweet cooking wine; Wherein, the ratio of weight and number of lemon juice and clear liquid is 1:50.
4. whole goose according to claim 1 smokes method, it is characterized in that, step 2) in, in described salt water, the parts by weight of salt, cooking wine, pure water are respectively: 1 ~ 2, and 4 ~ 6,40 ~ 60; The soy sauce having 0.5 ~ 1 part is also added in described salt water; Cool after described salt water is boiled by the mixture of salt, cooking wine, soy sauce, pure water and formed.
5. whole goose according to claim 1 smokes method, it is characterized in that, step 4) in, after the otch seam on whole goose belly is closed, then with lotus leaf, whole goose is wrapped up, wherein, lotus leaf stabs in advance by multiple aperture.
6. whole goose according to claim 1 smokes method, it is characterized in that, step 5) in, bottom the described special lower disk body smoking dish, pad is provided with spongy layer, active carbon layer successively from the bottom to top.
7. whole goose according to claim 1 smokes method, it is characterized in that, step 5) in, described roasting plant is baking oven, and baking design temperature is 150 ~ 250 DEG C, toasts 1.5 ~ 3 hours.
8. whole goose according to claim 1 smokes method, it is characterized in that, step 5) in, described roasting plant is the combination of cooking stove and large iron pan, the special dish of smoking filling whole goose is put into large iron pan, covers pot cover, firewood is added in cooking stove, the large iron pan the bottom of a pan is burnt to show, then keeps, toast 1.5 ~ 3 hours.
9. one kind prepared by the described method of one of claim 1 to 8 smoke whole goose.
10. the glutinous rice prepared by the described method of one of claim 1 to 8.
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| CN201510786401.9A CN105341736A (en) | 2015-11-15 | 2015-11-15 | Whole goose baking method and product thereof |
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| CN107668545A (en) * | 2017-10-30 | 2018-02-09 | 叶树源 | A kind of meter of preparation method for burning smoked goose |
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Application publication date: 20160224 |