The invention relates to a making method of roasted
goose. The traditional roasted
goose is not convenient to store, volume of
goose is big, and goose is difficult to roast directly. The making method includes: 80kg soup stock for cooking goose at the previous time is added with 60-100kg of water, 15kg of salt is added, melting is carried out, auxiliary material is added, 0.2kg of steam is introduced in, and pressure is reduced to be normal pressure after boiling; (2) 400kg of white bar goose is added into a boiler, a chain is added into the boiler to cause the goose body to be immersed in the soup, the white bar goose is naturally soiled and braised for 20 minutes in the boiler, steam is added until
water temperature is 80 DEG C, pressurization is carried out until pressure is 0.2MPa, cooking is carried out for 30-90 minutes and pressure is reduced to normal pressure,
waste heat is utilized to braise the goose for 300 minutes, and goose is taken out;
air drying is carried out until the goose is completely cooled; (3) a
sugar smoking furnace is ignited, the goose is placed on a
sugar smoking chain by the standard of 80kg per boiler, 0.9kg white
sugar is added into each boiler, the sugar smoking chain is placed into the boiler, the boiler is sealed and smoking is carried out for 5 minutes, the goose is taken out and is placed into an
air drying room again, and
air drying is carried out below 18 DEG C until the goose
skin is tightened. The invention can be taken as a roast meat food with long refreshing time.