CN1220113A - Method for preparation of broiled goose - Google Patents
Method for preparation of broiled goose Download PDFInfo
- Publication number
- CN1220113A CN1220113A CN97125318A CN97125318A CN1220113A CN 1220113 A CN1220113 A CN 1220113A CN 97125318 A CN97125318 A CN 97125318A CN 97125318 A CN97125318 A CN 97125318A CN 1220113 A CN1220113 A CN 1220113A
- Authority
- CN
- China
- Prior art keywords
- goose
- broiled
- preparation
- crisp
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The method for preparation of broiled goose includes the following setps:cleaning fat goose, soaking the cleaned goose in flavouring solution, coating the surface of the flavoured goose with honey and broiling for 30-40min by using charcoal fire so as to obtain te invented broiled goose product. The broiled goose prepared by using said invented method features that its external skin is golden-red and bright and is tender and crisp, and its goose meat is fat, but not greasy.
Description
The present invention relates to the improvement of food production technology, is mainly used in to produce roasted goose.
The common practice of existing roasted goose be with goose put into be added with condiment the soup that boils to ripe, take out the back and be coated on the epidermis of goose fried again goose with wet starch.The goose color and luster purple of making like this, sweet thick flavor, shortcoming be greasy feeling by force, not tasty and refreshing, in addition, only be the surperficial crisp of gelatinized corn starch, and horrida cutis is not crisp.
Purpose of the present invention all keeps, and is crisp and do not have the roasted goose method for making of greasy feeling with regard to providing a kind of skin.
The object of the present invention is achieved like this, and the present invention gets one of fertile goose, after cleaning, putting into the soup immersion treatment that contains seasoning matter, all scribbles honey on the epidermis of goose, then, with roasting 30-40 minute of charcoal fire.
Major advantage of the present invention:
The roasted goose golden red that makes by the above-mentioned practice is bright, fresh and tender skin is crisp, fertile and oiliness.
For making roasted goose have better taste, can adopt following seasoning matter: cassia bark, anise, Radix Glycyrrhizae are that 4-5 gram, pepper powder 7-10 gram, lard stearin 15-20 gram, white sugar 40-50 gram, Shaoxing rice wine 40-50 gram, coriander 20-25 gram, honey are an amount of, green onion, ginger, garlic a little, soy sauce, refined salt, monosodium glutamate are an amount of.
Claims (1)
1, a kind of method for making of roasted goose is to get one of fertile goose, after cleaning, putting into the soup immersion treatment that contains seasoning matter, all scribbles honey on the epidermis of goose, then, with roasting 30-40 minute of charcoal fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97125318A CN1220113A (en) | 1997-12-15 | 1997-12-15 | Method for preparation of broiled goose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97125318A CN1220113A (en) | 1997-12-15 | 1997-12-15 | Method for preparation of broiled goose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1220113A true CN1220113A (en) | 1999-06-23 |
Family
ID=5177233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97125318A Pending CN1220113A (en) | 1997-12-15 | 1997-12-15 | Method for preparation of broiled goose |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1220113A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889693A (en) * | 2010-04-12 | 2010-11-24 | 黑龙江对青鹅业集团有限公司 | Making method of roasted goose |
| CN102342532A (en) * | 2011-09-23 | 2012-02-08 | 吴双根 | Water-free roasted goose |
| CN111587997A (en) * | 2020-04-19 | 2020-08-28 | 黄晓峰 | Method for making black roasted goose with crisp and fresh taste |
-
1997
- 1997-12-15 CN CN97125318A patent/CN1220113A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889693A (en) * | 2010-04-12 | 2010-11-24 | 黑龙江对青鹅业集团有限公司 | Making method of roasted goose |
| CN101889693B (en) * | 2010-04-12 | 2012-10-03 | 黑龙江对青鹅业集团有限公司 | Making method of roasted goose |
| CN102342532A (en) * | 2011-09-23 | 2012-02-08 | 吴双根 | Water-free roasted goose |
| CN111587997A (en) * | 2020-04-19 | 2020-08-28 | 黄晓峰 | Method for making black roasted goose with crisp and fresh taste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101711589A (en) | Process for stewing black green duck | |
| CN102326780A (en) | Preparation method of dried rabbit meat nutritional food | |
| CN1150532A (en) | Method for producing roast rabbit meat | |
| CN106417494A (en) | Hard crust ham moon cake and preparation method thereof | |
| CN101385527A (en) | Tea oil health-care chaffy dish ingredients and production technique | |
| CN105852021A (en) | Sour soup hotpot condiment | |
| KR20200006339A (en) | Seasoned laver using fish sauce and manufacturing method thereof | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| KR101959392B1 (en) | Piece-type dashipack and manufacturing method of the same | |
| CN103549471A (en) | Preparation method of pot-stewed whole chicken | |
| CN105747126A (en) | Making method of braised pigeon | |
| CN108902790A (en) | Seasoning composition is used in the roasted Tilapia mossambica grilled fish of a kind of processing method, this method of Tilapia mossambica grilled fish and processing | |
| CN100534330C (en) | Method for preparing pot-stewed chicken meat and shrimp meat | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| KR100862330B1 (en) | Processed food including hagfish | |
| KR20030063663A (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| CN109875025A (en) | A kind of food paste material formula and preparation method thereof | |
| CN105249180A (en) | Baking method of ground kettle crayfish pancakes | |
| KR102157292B1 (en) | Producing method of seasoned source for dried pollack roasting and the product therefrom | |
| CN1220113A (en) | Method for preparation of broiled goose | |
| KR102475905B1 (en) | Charcoal-grilled octopus | |
| KR20180027322A (en) | Manufacturing Method of pot cover Chicken cuisine | |
| CN113068821A (en) | Preparation method of whitebait-purple-crab-flavor barbecue sauce | |
| CN102423081A (en) | Roast young pigeon coated with red mud | |
| CN110547423A (en) | Pork bone noodle soup base |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |