Today, let’s talk about the resurgence and toughness of roasted goose. If you say that the roast goose in the open file has been left for a long time, it will soon become tough and not so crispy, then first of all you have to figure out whether it is really not crispy, or whether the fake one is not crispy? If it's just your psychological effect, and you feel that the roast goose will not be as delicious as it was when it was first baked after a while, then don't worry about it.

But if it’s really not crispy, the whole roast goose loses its shine, the color is dull, the goose skin becomes soft and crumbly, and the goose is tough, then you can do the work from the following details. , To avoid the same phenomenon in the next roasting goose.

Roasted goose regained moisture and became tough only because they did not know how to keep them. Roasted goose quickly becomes tough and not brittle in the open file. It turns out that you still need to do this to make roasted goose!

First, install a dehumidifier in the open file. Generally, roast goose is not crispy when it is left for a short time. It is mostly caused by attracting too much moisture in the air, and your storage environment is too humid. For example, we often have other processing equipment in the open file, and we still have pork knuckles inside. At this time, there is a large amount of moisture in the open file. It's not difficult to understand.

A dehumidifier is installed in the open file to dry the environment in the store, so as to prevent roasted goose, roast duck, barbecued meat and other roasted foods from absorbing water vapor too quickly, and becoming tough and becoming firewood. In addition, we must develop some good production habits, not to directly marinate the products in the open stalls, try to marinate the products in other places first, and then sell them in the open stalls.

Second, the roast goose regains moisture and becomes tougher, and a skin water formula with vinegar can be used. There are many ways and proportions of roast goose skin water formula, which are adjusted according to the actual situation. If you want the roast goose skin to be crispy and last longer, you should use the roast goose skin water formula with a proper proportion of vinegar, because the vinegar can make the roast goose skin water adhere to the skin and produce a peeling effect during firing. , Make roast goose crispy. Although the skin water without vinegar is resistant to fire, the skin water with vinegar can make it easier for the roast goose to achieve the purpose of crispy skin!