Goose liver is a highly valued delicacy, and while many factors contribute to its quality, the processing techniques used play a crucial role in determining the final product. Proper handling and precise methods are essential to ensure the highest quality fatty liver.
1) Slaughtering the Goose
The process of slaughtering a fatty liver goose is similar to that of a regular meat goose. However, it's important to allow 5 to 10 minutes for bloodletting to ensure complete drainage. The scalding water should not be too hot—around 3 minutes is sufficient to avoid overcooking. Plucking should be done manually rather than using machines, as this reduces damage to the delicate tissues.
2) Gentle Handling
Throughout the entire process, care and gentleness are key. The chest and abdomen must not be squeezed or stacked, as this can lead to bruising and affect the quality of the liver. Incomplete bloodletting, prolonged scalding, or excessive pressure can all compromise the final product.
3) Pre-Cooling
After washing the carcasses, they are placed on a metal rack with 5 to 7 gooses per layer. They are then moved into a pre-cooling room set at 0–4°C and left to cool for 18 hours. This allows the fat to solidify and the organs to firm up, preventing damage during the next steps.
4) Deboning
The operating room should be kept clean, ideally at a temperature of 4–6°C. The goose is placed on a conveyor belt and turned upside down on the worktable. Using a knife, the chest and abdominal cavity are carefully opened, revealing the internal organs.
5) Removing the Liver
The viscera are separated from the abdominal cavity, and the liver is gently lifted. The connections between the liver and other organs are carefully cut, ensuring the liver remains intact. It's vital to avoid breaking the gallbladder; if it does break, the bile should be rinsed off with cold water immediately.
6) Final Cleaning and Preparation
Any green exudates, connective tissue, or remnants of the gallbladder are removed from the fatty liver. Damaged or bleeding areas are trimmed, and excess fat is taken out. The liver is then rinsed with clean water, soaked in a 1% saline solution for 10 minutes, drained, dried with a clean cloth, weighed, and graded before being ready for sale.
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