Abstract: The organic acid compound freshness-preserving agent made of 1.2‰ tartaric acid and 0.7‰ potassium sorbate hasbeen used in the products of saltwater-stewed geese. The results of the research into the influence of used condiments on theabsorption rate in the process of stewing in brine show that the absorption rate appears to be higher in the geese flesh when thecompound agent is used in the middle of stewing in brine. Lower absorption rate is observed when ginger or yellow wine isadded. The use of salt and other condiments gives no influence on the absorption rate. More freshness-preserving agent beingdistributed in brine gives progressive effect on the enhancement of the absorption rate in geese flesh when it is stewed in the brinefor the second time. So the basis for the reasonable use of organic acid compound freshness-preserving agent has been provided.

Key words: saltwater-stewed geese, cooking process, compound fresh-preserving agent, absorption rate