Goose fat is actively used in cooking and traditional medicine. Currently, it can be found on store shelves, but it is quite possible to heat it up at home.
Instructions
Step 1
Goose fat is most often obtained as a result of overheating poultry fat. Depending on the origin of fat, there are three types of them: internal, superficial and from the stomachs.
Take a goose carcass and thoroughly rinse the outside and especially the inside. Remove points and feathers. Butcher the bird very carefully, your task is not to damage the intestinal tract, otherwise the bitter unpleasant aftertaste cannot be avoided.
Step 2
Remove the raw goose fat; you can tell it by its yellowish color and characteristic appearance. Fat can not be immediately melted, but sent for freezing. To do this, place it in a container and place it in the freezer. if you freeze large volumes of food, then use cardboard boxes in which you put parchment, or boxes based on artificial materials.
Step 3
If the raw fat has been frozen, then the parchment paper must be removed from it before melting and the block must be chopped into small pieces (30x30 mm) to improve the initial heat transfer and shorten the heating time.
Step 4
For the actual fat melting, use the "water bath" method. Place the pieces of fat in a colander, place a pan of the appropriate diameter under it and fix the whole device over a container of water. Bring the water to a boil and cover the bath with a tight-fitting lid. Heat the fat for 5-7 hours. Don't forget to add water.
Step 5
You can melt the fat by placing the pieces in a thick-walled saucepan. Leave the container in a preheated oven for 3-4 hours, after which drain the melted mass, remove the greaves and connective tissue and put it back in the oven for another hour.
Step 6
In industrial production, use a double-walled intermittent boiler. The capacity of such boilers is 500-1000 kg. The fat is melted with steam under a pressure of 0.6-0.8 MPa. Typically, about 10-20 kg of fat is loaded. The temperature is brought to 130 ° C-135 ° C, not higher, since the protein substances will burn and an unpleasant odor will appear. Then moisture is evaporated from the connective tissue. At the end, chemically generated water is separated. To remove the generated vapors, it is advisable to place a fan above the duplicator. The melting can be completed when the connective tissue is processed into a red-brown greaves floating on the surface. In the process of preparing fat in production, it is necessary to carry out an organoleptic analysis, to determine the acid and peroxide values, the analysis of the initial burnout and the Kreiss test.
Step 7
The color of the goose fat itself should be golden yellow, if it is darker, then the fat is most likely burnt. The greaves will also have a burnt taste. Melting takes 3-4 hours in general.
