One, board goose
1. Prepare blanks and take 3-4 kilos of live geese, slaughter, hair removal, viscera, wash, retain the head and neck, remove the wing tip and feet. Protrusion along the sternum to the cloacal half open, forced flat, cut into the goose billet.
2. Preserving the proportion of 200-250 grams of salt per goose, add a little pepper, stir-fry hot in a wok. Goose blank back flat on the table, will 2 / 3 of the hot salt repeatedly rub chest, abdominal, winged legs, neck and other parts, the remaining 1/3 hot salt can rub back. Then, the Goosenium blank is placed on the back in the cylinder, the top is pressed with stones, and drained after 5 to 7 days. The beveled legs of the goose leg are spread on the chest and abdomen with bamboo or bark.
3 smoked preserved goose billets, flat on the shelf of the slaughter or hanging upside down on the rack hook, with a sawdust and a small amount of pine, cypress smoked dark smoke 4 to 6 hours, halfway Turn 1 or 2 times. Smoked to complete the listing, can also be hung in low temperature, ventilated place for 2 to 3 months.
Second, dried goose
1. The material should take 3kg or more live geese with chest and leg lean meat, free of fat, fascia, and skin. Soak for half an hour with clean water to remove blood water and dirt and rinse with clean water. The meat is heated and boiled in a pan for 10-15 minutes until it is not red. After cooling, the cut stock is cut into strips 4 to 5 centimeters wide, 1 centimeter wide, and 0.5 centimeter thick.
2. Accessories for every 100 kg of fresh goose with salt, 3 kg each of ginger, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 20 g each of Shanna and Caoguo, 150 g of cinnamon, 100 grams of fennel and 100 g of MSG Grams, 50 grams of cloves.
3. Cook the material dissolved in the auxiliary material and put it into the soup of the main material. Before the heating, it shall be simmered for 2 hours. Remove the residue and add salt, sugar, wine, monosodium glutamate and the main material to the pan. Cook for half an hour, and then simmer for 1 hour with low heat. When the soup quickly dries, you can cook. Halve was poured over the meat and it was placed in a sieve and fed into a baking room at 60-80°C. After 5 to 8 hours, it turns 2 to 3 times. When it is baked, it should not be placed too thick, nor can it be piled up in layers so as to facilitate uniform heating of the various parts. After the finished product is cooled, it can be sealed and packaged in plastic bags. It can also be stored in a dry, cool and ventilated room for 2 to 3 months.
Third, goose loose
1. Ingredient: Select more than 3.5 kg of geese. After slaughter and bleeding, remove the internal organs, head and neck, wings, feet, and skin. Put in clean water for 1 hour and rinse with clean water.
2. Excipients use 2.8 kg of salt per 100 kg of fresh goose meat, 4.6 kg of sugar, 400 g of white wine, 400 g of ginger, and 100 g of MSG.
3. Cooking Put the goose bristle into a ginger-fresh water pot (20 kg of water per 100 kg of meat), stir to boil, ladle the floating foam on the top, cover and seal the lid with a damp cloth, cook for 3.5 hours. . In the first hour, the fire must be prosperous. Afterwards, use a small fire. After cooking, remove goose greens. Go to the solid residue in the goose soup, add salt, wine and goose meat, heat and cook for 1 hour, and then remove the oil, then add sugar, monosodium glutamate and other accessories, simmer until the soup is basically dry.
4. Roast the dried broth into the iron pan, gently roast until the meat is dry, and it is fluffy. Then put the pot into a bowl and gently rub it with a wooden slate to make it fluffy. Serve as finished products. Finished products should be bright color, after cooling into a plastic bag or ceramic pot sealed, can be stored for six months.
1. Prepare blanks and take 3-4 kilos of live geese, slaughter, hair removal, viscera, wash, retain the head and neck, remove the wing tip and feet. Protrusion along the sternum to the cloacal half open, forced flat, cut into the goose billet.
2. Preserving the proportion of 200-250 grams of salt per goose, add a little pepper, stir-fry hot in a wok. Goose blank back flat on the table, will 2 / 3 of the hot salt repeatedly rub chest, abdominal, winged legs, neck and other parts, the remaining 1/3 hot salt can rub back. Then, the Goosenium blank is placed on the back in the cylinder, the top is pressed with stones, and drained after 5 to 7 days. The beveled legs of the goose leg are spread on the chest and abdomen with bamboo or bark.
3 smoked preserved goose billets, flat on the shelf of the slaughter or hanging upside down on the rack hook, with a sawdust and a small amount of pine, cypress smoked dark smoke 4 to 6 hours, halfway Turn 1 or 2 times. Smoked to complete the listing, can also be hung in low temperature, ventilated place for 2 to 3 months.
Second, dried goose
1. The material should take 3kg or more live geese with chest and leg lean meat, free of fat, fascia, and skin. Soak for half an hour with clean water to remove blood water and dirt and rinse with clean water. The meat is heated and boiled in a pan for 10-15 minutes until it is not red. After cooling, the cut stock is cut into strips 4 to 5 centimeters wide, 1 centimeter wide, and 0.5 centimeter thick.
2. Accessories for every 100 kg of fresh goose with salt, 3 kg each of ginger, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 20 g each of Shanna and Caoguo, 150 g of cinnamon, 100 grams of fennel and 100 g of MSG Grams, 50 grams of cloves.
3. Cook the material dissolved in the auxiliary material and put it into the soup of the main material. Before the heating, it shall be simmered for 2 hours. Remove the residue and add salt, sugar, wine, monosodium glutamate and the main material to the pan. Cook for half an hour, and then simmer for 1 hour with low heat. When the soup quickly dries, you can cook. Halve was poured over the meat and it was placed in a sieve and fed into a baking room at 60-80°C. After 5 to 8 hours, it turns 2 to 3 times. When it is baked, it should not be placed too thick, nor can it be piled up in layers so as to facilitate uniform heating of the various parts. After the finished product is cooled, it can be sealed and packaged in plastic bags. It can also be stored in a dry, cool and ventilated room for 2 to 3 months.
Third, goose loose
1. Ingredient: Select more than 3.5 kg of geese. After slaughter and bleeding, remove the internal organs, head and neck, wings, feet, and skin. Put in clean water for 1 hour and rinse with clean water.
2. Excipients use 2.8 kg of salt per 100 kg of fresh goose meat, 4.6 kg of sugar, 400 g of white wine, 400 g of ginger, and 100 g of MSG.
3. Cooking Put the goose bristle into a ginger-fresh water pot (20 kg of water per 100 kg of meat), stir to boil, ladle the floating foam on the top, cover and seal the lid with a damp cloth, cook for 3.5 hours. . In the first hour, the fire must be prosperous. Afterwards, use a small fire. After cooking, remove goose greens. Go to the solid residue in the goose soup, add salt, wine and goose meat, heat and cook for 1 hour, and then remove the oil, then add sugar, monosodium glutamate and other accessories, simmer until the soup is basically dry.
4. Roast the dried broth into the iron pan, gently roast until the meat is dry, and it is fluffy. Then put the pot into a bowl and gently rub it with a wooden slate to make it fluffy. Serve as finished products. Finished products should be bright color, after cooling into a plastic bag or ceramic pot sealed, can be stored for six months.
The Medical Bed Head Unit is made of aluminum alloy sections, of which the surface is treated with acrylic painting or electrostatic spray. It is equipped with the dismountable panel, three built-in cabling channels for gas, strong electricity and weak electricity, and external leakage protectors, bedside lamps, large toggle switches, five-hole multi-function socket, gas terminal and Medical wards calling system. The hospital can choose the appropriate color in line with the environmental requirements.
Bed Head Unit For Ward
Bed Head Unit For Ward ,Bed Head Panel ,Hospital Bed Head Panel,Mural Bed Head Unit
Hunan Eter Electronic Medical Project Stock Co., Ltd. , http://www.centralgas.be