Wugang county is known as the "hometown of copper geese". The county has a superior geographical position and developed water system, with tributaries of Zijiang River such as Longxi River and Taojiang River crossing it. The lake is vast and rich in pasture, which has good conditions for raising geese. According to historical records, as far back as 4 years ago in Jiajing period of Ming Dynasty, Wugang's geese were known as "world famous geese". 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. Bronze goose feathers are all white, and its mouth, toes, webbed skin are all yellow. Wugang Copper Goose is delicious and delicate, which is well received by consumers at home and abroad. There are many processing methods, such as salted goose, red roast goose, stewed goose and rice noodle goose. There is a special "Copper Goose Restaurant" in Wugang County. After cooking by chefs, more than a dozen traditional dishes such as stewed goose, stir-fried goose offal, steamed heart and liver, fried neck, barbecued goose web and wine-sprayed goose can be produced, and special "all-goose seats" can be made, which are varied and never leave the goose body, and the tasters all applaud. In addition to the edible goose meat, feathers are the first-class raw materials for down products such as goose down quilts.
medium build, oval shape. The neck is slender, the feather color is all white, there is yellow sarcoma on the head, the beak is orange, the webbed and webbed are cyan gray, and the toes are black. The birth weight is 945g; The adult weight of male goose is 5.24 kg and that of female goose is 4.41 kg. Slaughter determination: 86.16% of adult semi-clean bore male geese and 87.46% of female geese; The rate of male geese and female geese with clean bore was 79.64% and 79.11%, respectively. It lays eggs in 185 days, with 3 ~ 45 eggs a year, the egg weight is about 16 grams, 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%.
First, quality characteristics
Wugang Copper Goose is in the middle, tall, with 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. The beak and frontal tumor are brass-colored, and the webbed feet are red-copper-colored. The sound is as loud as a gong, and the sound can reach 1 km away, so it is called "Wugang Copper Goose". The forehead tumor of copper goose is round, with thick and short legs, wide webbed feet, thick webbed wings, long and thick wings, well-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. Self-eating is made into Wugang plasma goose, rice noodle goose and steamed goose with local flavor.
Wugang Copper Goose has thin skin, tender meat, much less subcutaneous fat than other breeds of geese, and dark red muscle like beef, but it is much more tender and soft than beef, according to relevant departments. Protein content in goose meat is 17.6-18.2%, and fat is 21.5-22.8%. The content of amino acids in muscle is extremely high, and the content of lysine is 3% higher than that of broilers. Most of the fat in goose meat is unsaturated fat needed by human body, which can prevent arteriosclerosis and fatty thrombosis. The slaughter rate of Wugang Copper Goose is relatively high, with 86% semi-clean and 8% full-clean for adult male geese, 87.5% semi-clean and 8% full-clean for adult female geese. In August, 1981, experts from Hunan Animal Husbandry and Veterinary Research Institute and Hunan Agricultural University tasted the local goose breeds in Hunan Province. Among the four major goose breeds in Hunan Province, Wugang Copper Goose has the best meat quality and the best taste.
2. Method for making braised whole goose in Wugang
Choose a goose weighing about 3kg, and when it is slaughtered, its blood will be drained. After it is washed with hot water, it will cut off its wings and feet, cut a small mouth five centimeters long under its left wing, take out its internal organs, wash it, cook it in a boiling water pot for about five minutes, take it out and drain it, then wipe it dry with a dry cloth, and then use one or two pairs of clear water with sweet wine juice. Take it out and drain the oil, put it in a hot soup pot for five minutes, then take it out, wipe it all over with a little salt, put the whole goose in a steaming basin, put it on the whole goose with onion (knotted), ginger-five coins (smashed), pepper two coins (broken) and fat meat one or two, then steam it in a steamer and come out. Its characteristics are: transparent juice, bright red color, crisp, tender and delicious.
In 1984, the chef of Wugang Catering Company attended the Hunan Cooking Technology Exhibition, which was famous for cooking "Braised Goose in Braised Sauce" in Sanxiang, and was highly praised by the participants. And was awarded by the provincial leaders.