How much salt does it take to marinate a 6 pound goose?

Pickling a goose weighing 6 pounds, if the amount of water is not large, about 200 grams to 400 grams of salt is about the same.

It takes about 60 grams to 150 grams of salt to marinate a goose weighing six catties, because the proportion of salt in pickling food is generally between 2 and 5 percent.

Hello! We're happy to answer for you! Six catties need 210 grams of salt. Knead the salt evenly on the goose meat, knead it repeatedly for a while, marinate it for 4 days, turn the goose over, and marinate it for another 4 days before you can take it out and dry it.

Then it depends on whether you have 6 catties of goose after the feathers, if it is 6 catties of the whole goose, you have to estimate the real data, generally speaking, like cured meat, 10 catties of meat and two taels of salt, then your goose is more than one or two salt. If the gross weight is more than 6 pounds, then you can use one or two at most.

To marinate ten catties of old goose, you need to put about half a bag of salt, that is, about two. Therefore, according to the proportion, 6 catties of goose pickled need two.

Pickling a six-pound goose requires about half a pound of salt, if there is too much salt, the goose will be pickled too salty, and it is not delicious.

10,000 grams of goose seasoning: 150 grams of salt, 10 grams of Sichuan pepper, 30 grams of sugar. You can probably put salt in this proportion. Almost.

About 45 grams of salt is required, marinated for 2 days, and salty is suitable.

Pickled 6 pounds of goose.

How much salt do you need?

Making sausages is 3 taels of salt per 10 catties.

Convert it. About 2 taels or so is enough.

Remember to rub it repeatedly.

Then let it dry.

Half a bag of salt is about the same, only about three or a half.

The salt required is about 60g.

Generally, twice as much salt is required, and it can be increased or decreased appropriately according to the actual situation.

It takes about two catties of cigarettes to marinate six catties of goose eggs, which is about the same.

The amount of salt is about 1 10 of the net weight of the goose, and about 300 grams of salt is needed to marinate the goose weighing 6 catties.

It depends on personal taste... It is estimated that it is about half a catty...

Pickling a 6-pound goose requires about 2 pounds of salt.

10 catties of salted old goose costs about one catty of salt.

The coarse salt is evenly smeared on the goose body that is dehaired, washed and drained, and rubbed repeatedly, and the amount of salt is precisely controlled, more will be too salty, less will be salted unsuccessfully, and the salt amount is about 1 10 of the goose's net weight. Therefore, to make ten catties of goose, the salt needed is about one catty.

The pickled salted goose needs to be soaked in water for about five hours before boiling to remove excess salt, and then steamed or boiled for about 1 hour before eating, which can be directly made into cold food or used for stir-frying.

Therapeutic effect of goose diet.

Goose meat is flat and sweet;Return to the spleen and lung meridians. It has the functions of invigorating qi and replenishing deficiency, quenching thirst in the stomach, relieving cough and phlegm, and detoxifying lead.

1. It is suitable for people who are weak, lack of qi and blood, and malnourished.

2. Replenish deficiency and invigorate qi, warm the stomach and invigorate the body. Those who are often thirsty, fatigued, short of breath, and loss of appetite can often drink goose soup and eat goose meat, which can not only supplement the nutrition of elderly diabetic patients, but also control the development of the disease.

3. It can also prevent cough symptoms, especially for colds and acute and chronic bronchitis, chronic nephritis, and edema in the elderly

4. It has a good effect on the treatment of emphysema, asthma and phlegm.

5. Goose blood tablets, goose serum, bilirubin, and deoxythiancholic acid taro made of goose blood, goose bile, goose gizzard, etc., can be used for cancer, gallstones and other diseases.

A pound of meat is afraid of three coins of salt. Three taels salted to death you.

A pound of meat is only three taels of salt.

Summary. Ten catties of goose eggs are about 1 catty of salt, and it is more appropriate to submerge the goose eggs with water.

Ten catties of goose eggs are about 1 catty of salt, and it is more appropriate to submerge the goose eggs with water.

There are the following methods for pickling goose eggs, the first water immersion method, the second mud wrapping method, the third goose eggs are washed and wiped dry in cold boiled water, and then they are put into the liquor prepared by the Zhun Ling in advance for soaking, after a period of time to take it out, and then evenly sprinkle a layer of salt on the ruler hole on it, through these methods, you can make the goose eggs flow oil.

The size of the goose eggs is relatively large, it is difficult to taste when pickling, and it is not easy to produce oil, at this time, you can use the pressure cooker at home to marinate the goose eggs, which can not only shorten the pickling time of cherry blossoms, but also make the goose eggs faster out of Huxin oil. When marinating, you need to prepare fresh goose eggs, an appropriate amount of edible salt, and then prepare a pressure cooker and an appropriate amount of water.

Clean the prepared goose eggs with clear lead trapped water, put the prepared edible salt and water in the pressure cooker, mix it into saturated brine, and then put the washed goose eggs into the pressure cooker to close it, cover the lid of the pressure cooker tightly, connect the conduit of a pump to the air hole of the lid of the pressure cooker, pump air inside, and then cover the high-pressure valve after beating enough, so that the goose eggs inside can be flavored after pickling for five or six hours, and the oil taste is particularly good after cooking.

I hope mine can help you and have a great day!

When pickling salted goose, the ratio of salt to goose weight is generally 1:2.

The pickling method is as follows:

Preparation materials: 10 kg of goose with internal organs removed, 5 kg of salt, kg of white sugar, kg of Sichuan pepper, kg of five-spice powder.

1. Clean the fresh goose meat, drain and set aside.

2. Crush the salt, white sugar, pepper and five-spice powder and other accessories, evenly spread them inside and outside the body of the goose, and then lay them flat on the board or hang upside down to marinate for 3 4 days.

3. After marinating, the head of the goose meat is strung up with a rope and hung in a ventilated, cool and dry place.

How to eat salted goose:

Before cooking the salted goose, you need to soak it in water for about 4-6 hours, so that the excess salt in the goose meat can be removed.

1. Cold dishes: Steam the washed salted goose for one hour, and after cooling, slice and make cold dishes to eat, which has the effect of fat but not greasy, appetizing and reveling.

2. Salted goose pot: After the salted goose is washed, it can be directly used into the hot pot and eaten with vegetables, mushrooms, and tofu, which tastes very good.

Hello, friend.

Personally, I think. That is in the process of your pickling goose, according to the actual situation at any time to grasp the amount of salt appropriate, the taste of the goose is better, but also to meet your requirements, this is also more scientific and reasonable, thank you.

How much pounds of salt do you need to marinate ten catties of goose eggs, I hope I can get your help, thank you! If it's convenient, please guide me to the specific operation process, thank you!

The production process of salted goose is no different from the general salted goods, the coarse salt is evenly smeared on the goose body that is washed and drained, and the amount of salt is repeatedly kneaded to accurately control the amount of salt, more will be too salty, less will be pickled unsuccessfully, and the amount of salt is about 1 10 of the net weight of the goose. The goose coated with salt is also salted in a large vat, and after 7 days, it can be dried out of the vat. After being exposed to the sun, the taste of salted goose is uniform and mellow.

The factory has always insisted on using the most primitive method to pickle geese and raise geese, and many Liyang locals are the same, the reason why everyone is willing to take such a lot of trouble to pickle, and personally concoct the delicacies that are rare to taste in childhood, is mostly to find the taste in memory, and the salted goose eats into the mouth of the sufficiency that makes people feel that all the tedious preparations before are worth it.

Prepare the materials first:

1 goose. Shiitake mushrooms to taste.

Red dates: Appropriate amount.

Pueraria pueraria: Appropriate amount.

Soy sauce to taste.

Celery garlic to taste.

1.Prepare a light goose, wash it and set aside.

2.Fill the pot with water, boil, put the goose, red dates, shiitake mushrooms, pink arrowroot (if you need to boil the belly meat can be put together) Hakka people generally Chinese New Year's Eve goose Pork belly meat is burned for worship about an hour of cooking, on the way to flip the goose meat, poke the hole with chopsticks, if there is no blood outflow to prove that it is cooked ps: after the goose meat is cooked, those soups must not be rewound, that is the essence Skim off the oil and add a little salt to drink it directly, but it is sweet It can also be used to make goose porridge, cook vermicelli, etc., very delicious.

3.After the goose meat is cooked, wait for it to cool, chop it into a large piece, and chop it out with your hands and feet apart for later use.

4.Pour half a bottle of soy sauce into the pot and cook, then put it in a utensil, let it cool, and then put the goose meat in turn, to ensure that each piece of goose meat sticks to the light soy sauce, you can turn it over every once in a while

5.Marinate for at least one night, take out the amount to be eaten and chop it into pieces when you want to eat, prepare celery and garlic, add oil to the pot, first stir-fry the celery and garlic until fragrant, and then add the goose meat to fry together, if it is too salty, you can put water and cook it together.

Thank you for reading, and if you like it, remember to like it!

Tie the washed goose with a toothpick, mix the sauce, add a spoonful of light soy sauce and half a spoon of salt, a little chicken essence and five-spice powder, half a spoon of oyster sauce, cut the ginger into cubes, mix well with the sauce, spread it on the goose, and marinate for half an hour.

The technique of marinating salted goose is very simple, you just need to wash the duck and put it in a basin, add condiments, and finally add a lot of salt, and then store it for a while.

The goose should be cooked first, then condiments such as shiitake mushrooms, garlic, and salt should be added, and then fried together for a better taste. Goose meat contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. Goose meat has a lower fat content, only a little higher than chicken and much lower than other meats.

Goose meat is not only low in fat, but also of good quality, with high content of unsaturated fatty acids, especially linolenic acid, which is more than other meats, which is beneficial to human health. The melting point of goose fat is also very low, the texture is soft, and it is easy to be digested and absorbed by the human body.

Is 9 pounds a net weight?

Two is enough, and every 10 catties of sausage is 3 taels of salt. According to the ratio column is sufficient.

Suggestion You can add some Sichuan pepper, dried chili pepper, and five-spice powder to enhance the fragrance.

Half a bag of salt is about the same, only about three or a half.