Wugang county is known as the "hometown of copper geese". The county has a superior geographical position and developed water system, and tributaries of Zijiang River such as Longxi River and Taojiang River pass through the territory. The lake is vast, rich in pasture, and the conditions for raising geese are good. According to historical records, as early as 400 years ago in Jiajing period of Ming Dynasty, Wugang goose was known as "the world famous goose". Wugang Copper Goose is adaptable, resistant to diseases and cold, easy to raise and medium in size. Wugang copper goose can be divided into green and yellow. The feathers of the bronze goose are all white, and its mouth, toes and webbed skin are all yellow. Wugang copper goose is delicious and tender, which is deeply loved by consumers at home and abroad. There are many processing methods, such as salted goose, red roasted goose, stewed goose and rice noodle goose. There is a special "Bronze Goose Pavilion" in Wugang County. After the chef's cooking, you can make more than a dozen traditional dishes such as stewed goose, stir-fried goose offal, steamed heart and liver, fried neck, barbecued goose's feet and goose sprayed with wine, as well as a special "whole goose mat", which is varied and inseparable from the goose body, and the tasters applaud. In addition to edible goose meat, feathers are the first-class raw materials for down products such as goose down quilts.
Medium size, oval. The neck is slender, the coat color is all white, there is yellow sarcoma on the head, the beak is orange, the webbed and webbed are cyan, and the toes are black. Birth weight is 945g, the adult weight of male goose is 5.24kg, and that of female goose is 4.4 1 kg. Slaughter determination: 86. 16% for male geese and 87.46% for female geese; The total clean bore of male goose is 79.64%, and that of female goose is 79. 1 1%. /kloc-spawns in 0/85 days, with 30 ~ 45 eggs per year. The egg weight is about160g, the eggshell is milky white, and the egg shape index is 1.38. The mating ratio of male and female is 1: 4 ~ 5, and the fertilization rate of eggs is about 85%.
I. Quality characteristics
Wugang Copper Goose is in the middle, with a high posture, a long and arched neck, and often holds its head high. Feathers are pure white or gray. Adult male geese weigh 7-8kg, adult female geese 6-7kg, and commercial meat geese 4-4.5kg. Their beaks and forehead tumors are brass, and their webbed feet are red copper. The sound is like a gong, which can reach 1 km away, so it is called "Wugang Copper Goose". The bronze goose has a round forehead tumor, thick and short legs, wide webbed feet, thick webbed wings, long and thick wings, developed pectoral muscles and good flying ability. Its wings and webbed feet are excellent raw materials for making braised dishes. The carcass is processed into Wugang roast goose or Wugang braised goose for sale. Eat it yourself and make it into Wugang plasma goose, rice noodle goose and steamed goose with local flavor.
According to the introduction of relevant departments, Wugang Copper Goose has thin skin and tender meat, much less subcutaneous fat than other breeds of geese, and its muscles are dark red like beef, but far softer than beef. The protein content in goose meat is 17.6- 18.2%, and the fat is 2 1.5-22.8%. The amino acid content in muscle is extremely high, and the lysine content is 30% higher than that in broilers. Most of the fat in goose meat is unsaturated fat needed by human body, which can prevent arteriosclerosis and fat thrombosis. The slaughter rate of Wugang Copper Goose is high, and the semi-clean and full-clean adult male geese are 86% and 80% respectively, while the semi-clean and full-clean adult female geese are 87.5% and 80% respectively. Experts from Hunan Animal Husbandry and Veterinary Research Institute and Hunan Agricultural University tasted the local goose species in the whole province in August of 198 1. Among the four major goose breeds in Hunan Province, Wugang Copper Goose has the best meat quality and taste.
Second, the production method of Wugang braised whole goose
Select a goose weighing about 3kg, and its blood will be exhausted when it is slaughtered. After washing with hot water, its wings and soles will be cut off. Under the left wing of the goose, a five-centimeter-long incision will be made to take out its internal organs. After washing, put it in a boiling water pot for about five minutes, then take it out and drain it, and then dry it with a dry cloth. Then wipe it with one or two pairs of sweet wine juice and one or two pairs of water, and then fry it in boiling oil. Put it in a hot soup pot for five minutes, take out the goose, sprinkle with a little salt, put the whole goose in a steamer, put it on the whole goose, add onion (knotted), ginger-five coins (crushed), pepper-two coins (crushed) and fat meat, then steam it in a steamer, then take it out and put it in an iron pot for fire. Its characteristics are: transparent juice, bright red color, crisp and delicious.
1984, the chef of Wugang Catering Company participated in Hunan Cooking Technology Exhibition, and was famous for cooking Sanxiang "red roasted goose", which was highly praised by the participants. And was awarded by the provincial leaders.