CN110250439A - A kind of production method of roasted goose - Google Patents
A kind of production method of roasted goose Download PDFInfo
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- CN110250439A CN110250439A CN201910525457.7A CN201910525457A CN110250439A CN 110250439 A CN110250439 A CN 110250439A CN 201910525457 A CN201910525457 A CN 201910525457A CN 110250439 A CN110250439 A CN 110250439A
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 135
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 210000001015 abdomen Anatomy 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 241000576429 Forsythia suspensa Species 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 239000002023 wood Substances 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 238000002386 leaching Methods 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 244000261422 Lysimachia clethroides Species 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 239000003973 paint Substances 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000208235 Borassus flabellifer Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 239000003610 charcoal Substances 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 235000013882 gravy Nutrition 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 210000003491 skin Anatomy 0.000 description 12
- 241000234282 Allium Species 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 210000002615 epidermis Anatomy 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 3
- 240000000161 Lagerstroemia indica Species 0.000 description 2
- 235000000283 Lagerstroemia parviflora Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000272808 Anser Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015275 goose meat Nutrition 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food-processing method more particularly to a kind of production methods of roasted goose, complete according to the following steps: goose removes internal organ control water；Ingredient is added to grab even；It is marinated；Horrida cutis meat separates crackling processing；Golden bell jar list is only baked；Leaching soup cuts part sabot.It is with the more goose method for baking of one furnace of charcoal that the present invention, which changes previous roasted goose, one, a furnace is now baked by the distinctive lichee wood open fire in Guangdong to fire, the features such as meat water tariff collection than traditional roasted goose obtains more preferably, and sallow pool golden red, goose body are full and abdomen contains mellow thick gravy, flavour, the crisp meat tenderness of skin, fragrant, fat but not greasy bone has the prospect of marketing.
Description
Technical field
The present invention relates to a kind of food-processing method, in particular to a kind of production method of roasted goose.
Background technique
Goose contains various amino acid necessary to growth in humans develops, and forms the ratio close to amino acid needed by human body
Example, from biological value, goose is complete protein, good protein.Fat content in goose is lower, only compares chicken
Meat height is a bit, more much lower than other meat.Not only fat content is low for goose, but also quality is good, and the content of unsaturated fatty acid is high,
Especially linolenic acid content is more than other meats, advantageous to human health.The fusing point of goose fat is also very low, soft,
It is easy to be digested.
Roasted goose is one of traditional famous dish of Guangdong dishes, constantly brings forth new ideas by lower bound time stamp and develop golden bell jar roasted goose and tradition burning
Goose baking be it is different, traditional roasted goose is to be ok with the more geese baking of one furnace of charcoal, but meat water tariff collection is not good enough, mouthfeel one
As, it is easy to feel sick of.Therefore in order to suit public tastesplay to the gallery, spy invents the golden bell jar that this kind is now baked one, a furnace by lichee wood open fire
Roasted goose.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of roasted goose, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the invention provides the following technical scheme: a kind of production method of roasted goose, according to the following steps
It completes:
Goose is drawn internal organ by step (1), and it is stand-by to dry surface moisture after cleaning.
Step (2) is grabbed 110~130g roasted goose salt and is filled in goose abdomen, is rubbed uniformly with hand in its inner wall, places into fry and match
Material, which is grabbed, to be rubbed uniformly.
Goose needle is inserted by step (3) sidewards from goose hip, is stitched in the shape of a spiral along at belly edge of knife, is finally inserted goose
It is pickled, is pickled for 24 hours in abdomen meat.
Step (4) squeezes into air from gooseneck portion opening with inflator, until the expansion sizing of goose body, separates its skin and flesh.
Step (5) holds gooseneck on the other hand and is put into boiling water pot, boils each position that 35~42s scalds even crust, pulled out cool
Tighten epidermis, hang-up dries up surface with fan.
Step (6) hangs even crackling water after the drying of goose transepidermal water, is blown to surface dry under fan.
Step (7) goose dried is put into the golden bell jar oven for be preheating to 250 DEG C bake 30 minutes, make horrida cutis slowly on
Color becomes fragile, then small fire bake it is crisp to skin.
Step (8) takes out baked goose, and goose needle is pulled out in hang-up after drying in the air 3 minutes, leaches goose intracavitary soup and material residue, cuts part
Sabot, it is more sufficient to eat flavour on goose for leaching after Normal juice is dripped slag.
The measure further taken is that the goose that the step (1) uses is black brown goose, and weight is 2800~3200g.
The measure further taken is that the ingredient that the step (2) uses is by 3~5g of aniseed, 10~13ml of light soy sauce, goose sauce
5~8g, 3~5ml of cooking wine, 1~2g of pepper powder, 1~2g of salt, 3~8g of maltose and ginger onion parts is several is formulated.
The measure further taken is that step (6) the goose surface hangs even crackling water, need to blow the 7~10h that dries in the air under fan.
The measure further taken is that the golden bell jar oven that the step (7) uses is using the distinctive lichee in Guangdong
Wood generating fire material.
The measure further taken is that it is 15-20 minutes roasting that the step (7) turns small fire.
Compared with prior art, the beneficial effects of the present invention are: the production method of this kind of roasted goose, changing previous roasted goose is
With the more goose method for baking of one furnace of charcoal, one, a furnace is now baked by the distinctive lichee wood open fire in Guangdong and is fired, than traditional roasted goose
Meat water tariff collection obtain more preferably, sallow pool golden red, goose body be full and abdomen is containing thick gravy, crape myrtle is mellow, the crisp meat tenderness of skin, bone are fragrant,
The features such as fat but not greasy, has the prospect of marketing.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Process of the invention is as follows:
Goose is drawn internal organ by step (1), and it is stand-by to dry surface moisture after cleaning.
Step (2) is grabbed 110~130g roasted goose salt and is filled in goose abdomen, is rubbed uniformly with hand in its inner wall, places into fry and match
Material, which is grabbed, to be rubbed uniformly.
Goose needle is inserted by step (3) sidewards from goose hip, is stitched in the shape of a spiral along at belly edge of knife, is finally inserted goose
It is pickled, is pickled for 24 hours in abdomen meat.
Step (4) squeezes into air from gooseneck portion opening with inflator, until the expansion sizing of goose body, separates its skin and flesh.
Step (5) holds gooseneck on the other hand and is put into boiling water pot, boils each position that 35~42s scalds even crust, pulled out cool
Tighten epidermis, hang-up dries up surface with fan.
Step (6) hangs even crackling water after the drying of goose transepidermal water, is blown to surface dry under fan.
Step (7) goose dried is put into the golden bell jar oven for be preheating to 250 DEG C bake 30 minutes, make horrida cutis slowly on
Color becomes fragile, then small fire bake it is crisp to skin.
Step (8) takes out baked goose, and goose needle is pulled out in hang-up after drying in the air 3 minutes, leaches goose intracavitary soup and material residue, cuts part
Sabot, it is more sufficient to eat flavour on goose for leaching after Normal juice is dripped slag.
The measure further taken is that the goose that the step (1) uses is black brown goose, and weight is 2800~3200g.
The measure further taken is that the ingredient that the step (2) uses is by 3~5g of aniseed, 10~13ml of light soy sauce, goose sauce
5~8g, 3~5ml of cooking wine, 1~2g of pepper powder, 1~2g of salt, 3~8g of maltose and ginger onion parts is several is formulated.
The measure further taken is that step (6) the goose surface hangs even crackling water, need to blow the 7~10h that dries in the air under fan.
The measure further taken is that the golden bell jar oven that the step (7) uses is using the distinctive lichee in Guangdong
Wood generating fire material.
The measure further taken is that it is 15-20 minutes roasting that the step (7) turns small fire
Embodiment 1
The Hunan taste roasted goose of the present embodiment, process are as follows:
1. the black brown goose of 2800g is drawn internal organ, it is stand-by to dry surface moisture after cleaning.
2. spice, increase material 3g, light soy sauce 10ml, goose sauce 5g, cooking wine 3ml, pepper powder 1g, salt 1g, maltose 3g and
Ginger onion parts is several be formulated after refuel stir-frying, grab 110g roasted goose salt and fill in goose abdomen, rubbed uniformly, then put in its inner wall with hand
Enter to have fried ingredient grab rub uniformly.
3. being again inserted into goose needle sidewards from goose hip, stitched in the shape of a spiral along at belly edge of knife, is finally inserted goose abdomen
It is pickled, is pickled for 24 hours in meat.
4. air is squeezed into from gooseneck portion opening with inflator, until the expansion sizing of goose body, separates its skin and flesh.
5. proficiency holds gooseneck and is put into boiling water pot, each position that 35s scalds even crust is boiled, pulling out cool receives epidermis
Tightly, hang-up dries up surface with fan.
6. hanging even crackling water after the drying of goose transepidermal water, is blown under fan and dry in the air 8 hours to surface dry.
7. the goose dried is put into the golden bell jar oven for being preheating to 250 DEG C, lichee wood generating fire is 30 minutes roasting, keeps horrida cutis slow
Slowly it paints, become fragile, then to bake 15min crisp to skin for small fire.
8. taking out baked goose, goose needle is pulled out in hang-up after drying in the air 3 minutes, leaches goose intracavitary soup and material residue, cuts part sabot,
It is more sufficient to eat flavour on goose for leaching after Normal juice is dripped slag.
Embodiment 2
The Hunan taste roasted goose of the present embodiment, process are as follows:
1. the black brown goose of 3000g is drawn internal organ, it is stand-by to dry surface moisture after cleaning.
2. spice, spice increase material 4g, light soy sauce 11ml, goose sauce 6g, cooking wine 4ml, pepper powder 1.5g, salt 1.5g, wheat
Bud sugar 4g and ginger onion parts is several be formulated after stir-fry, grab 120g roasted goose salt and fill in goose abdomen, rubbed with hand in its inner wall equal
It is even, place into fried ingredient addition grab rub uniformly at it is rear stir-frying it is ripe, grab 120g roasted goose salt and fill in goose abdomen, rubbed with hand in its inner wall
Rub with the hands uniformly, place into fried ingredient grab rub uniformly.
3. goose needle is inserted into sidewards from goose hip, stitched in the shape of a spiral along at belly edge of knife, is finally inserted goose abdomen meat
It is inside pickled, is pickled for 24 hours.
4. air is squeezed into from gooseneck portion opening with inflator, until the expansion sizing of goose body, separates its skin and flesh.
5. proficiency holds gooseneck and is put into boiling water pot, each position that 40s scalds even crust is boiled, pulling out cool receives epidermis
Tightly, hang-up dries up surface with fan.
6. hanging even crackling water after the drying of goose transepidermal water, is blown under fan and dry in the air 9 hours to surface dry.
7. the goose dried is put into the golden bell jar oven for being preheating to 250 DEG C, lichee wood generating fire is 30 minutes roasting, keeps horrida cutis slow
Slowly it paints, become fragile, then to bake 17min crisp to skin for small fire.
8. taking out baked goose, goose needle is pulled out in hang-up after drying in the air 3 minutes, leaches goose intracavitary soup and material residue, cuts part sabot,
It is more sufficient to eat flavour on goose for leaching after Normal juice is dripped slag.
Embodiment 3
The Hunan taste roasted goose of the present embodiment, process are as follows:
1. the black brown goose of 3000g is drawn internal organ, it is stand-by to dry surface moisture after cleaning.
2. spice, spice increase material 5g, light soy sauce 13ml, goose sauce 8g, cooking wine 5ml, pepper powder 2g, salt 2g, maltose
8g and ginger onion parts is several be formulated after stir-fry, grab 130g roasted goose salt and fill in goose abdomen, with hand its inner wall rub uniformly, then
Being put into have fried ingredient addition and grab rubs uniformly ripe at rear stir-frying, grabs 130g roasted goose salt and fills in goose abdomen, is rubbed with hand in its inner wall equal
It is even, place into fried ingredient grab rub uniformly.
3. goose needle is inserted into sidewards from goose hip, stitched in the shape of a spiral along at belly edge of knife, is finally inserted goose abdomen meat
It is inside pickled, is pickled for 24 hours.
4. air is squeezed into from gooseneck portion opening with inflator, until the expansion sizing of goose body, separates its skin and flesh.
5. proficiency holds gooseneck and is put into boiling water pot, each position that 42s scalds even crust is boiled, pulling out cool receives epidermis
Tightly, hang-up dries up surface with fan.
6. hanging even crackling water after the drying of goose transepidermal water, is blown under fan and dry in the air 10 hours to surface dry.
7. the goose dried is put into the golden bell jar oven for being preheating to 250 DEG C, lichee wood generating fire is 30 minutes roasting, keeps horrida cutis slow
Slowly it paints, become fragile, then to bake 20min crisp to skin for small fire.
8. taking out baked goose, goose needle is pulled out in hang-up after drying in the air 3 minutes, leaches goose intracavitary soup and material residue, cuts part sabot,
It is more sufficient to eat flavour on goose for leaching after Normal juice is dripped slag.
It is to use the more goose method for baking of one furnace of charcoal that the present invention, which changes previous roasted goose, is showed by the distinctive lichee wood open fire in Guangdong
Roasting one, a furnace is fired, and the meat water tariff collection than traditional roasted goose obtains more preferably, and sallow pool golden red, goose body are full and abdomen contains
The features such as thick gravy, crape myrtle are mellow, the crisp meat tenderness of skin, bone are fragrant, fat but not greasy, can also eat together with wheaten food such as spring pancakes, have city
Field development prospect.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (6)
1. a kind of production method of roasted goose, it is characterised in that: completed according to the following steps:
Goose is drawn internal organ by step (1), and it is stand-by to dry surface moisture after cleaning.
Step (2) is grabbed 110~130g roasted goose salt and is filled in goose abdomen, is rubbed uniformly with hand in its inner wall, places into and fried ingredient and grab
It rubs uniformly.
Goose needle is inserted by step (3) sidewards from goose hip, is stitched in the shape of a spiral along at belly edge of knife, and goose abdomen meat is finally inserted
It is inside pickled, is pickled for 24 hours.
Step (4) squeezes into air from gooseneck portion opening with inflator, until the expansion sizing of goose body, separates its skin and flesh.
Step (5) holds gooseneck on the other hand and is put into boiling water pot, boils each position that 35~42s scalds even crust, and pulling out cool makes table
Skin tightening, hang-up dry up surface with fan.
Step (6) hangs even crackling water after the drying of goose transepidermal water, is blown to surface dry under fan.
The goose dried is put into the golden bell jar oven for be preheating to 220 DEG C or so and bakes -60 minutes 50 minutes by step (7), makes horrida cutis
Slowly paint, become fragile, then small fire bake it is crisp to skin.
Step (8) takes out baked goose, and goose needle is pulled out in hang-up after drying in the air 3 minutes, leaches goose intracavitary soup and material residue, cuts part dress
Disk, it is more sufficient to eat flavour on goose for leaching after Normal juice is dripped slag.
2. a kind of production method of roasted goose according to claim 1, it is characterised in that: the goose that the step (1) uses is
Black palm fibre goose, weight are 3200~3500g.
3. a kind of production method of roasted goose according to claim 1, it is characterised in that: the ingredient that the step (2) uses
By 3~5g of aniseed, 10~13ml of light soy sauce, goose sauce 150g, 3~5ml of cooking wine, 1~2g of pepper powder, 1~2g of salt, 3~8g of maltose
And ginger onion parts is several is formulated.
4. a kind of production method of roasted goose according to claim 1, it is characterised in that: step (6) the goose surface hangs even
Crackling water need to blow the 7~10h that dries in the air under fan.
5. a kind of production method of roasted goose according to claim 1, it is characterised in that: the golden clock that the step (7) uses
Cover oven is using the distinctive lichee wood generating fire material in Guangdong.
6. a kind of production method of roasted goose according to claim 1, it is characterised in that: the step (7) turns small fire and bakes 15-
20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910525457.7A CN110250439A (en) | 2019-06-18 | 2019-06-18 | A kind of production method of roasted goose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910525457.7A CN110250439A (en) | 2019-06-18 | 2019-06-18 | A kind of production method of roasted goose |
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| Publication Number | Publication Date |
|---|---|
| CN110250439A true CN110250439A (en) | 2019-09-20 |
Family
ID=67919004
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|---|---|---|---|
| CN201910525457.7A Pending CN110250439A (en) | 2019-06-18 | 2019-06-18 | A kind of production method of roasted goose |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878919A (en) * | 2010-06-29 | 2010-11-10 | 梁丽婵 | Ginseng roasted goose and manufacturing method thereof |
| CN102726746A (en) * | 2011-04-11 | 2012-10-17 | 陈醒能 | Processing method of lychee firewood roasted goose |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
-
2019
- 2019-06-18 CN CN201910525457.7A patent/CN110250439A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878919A (en) * | 2010-06-29 | 2010-11-10 | 梁丽婵 | Ginseng roasted goose and manufacturing method thereof |
| CN102726746A (en) * | 2011-04-11 | 2012-10-17 | 陈醒能 | Processing method of lychee firewood roasted goose |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
Non-Patent Citations (1)
| Title |
|---|
| 黄厚雷: "厨师秘籍—表皮晶莹亮泽、松脆可口的玻璃浆烧鹅配方分享", 《HTTPS://WWW.SOHU.COM/A/278639619_409230》 * |
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