Goose down suede processing technology
Ganoderma Coffee (Reishi Mushroom Coffee/Lingzhi coffee) perfectly combines the tasty Arabica black
coffee and the essence of Ganoderma Lucidum together, delivering the best
product to boost your morning with some extra health benefits.
The organic Ganoderma ingredient of this product comes
from our self-built organic Ganoderma farm located at pristine Mt. Wuyi, one of
the largest Ganoderma origins in China. GanoHerb
has acquired 4 organic certificates from China, the US, Japan, and the EU. We
do not use any chemical fertilizer, herbicide, or pesticide to ensure that not
any chemical contaminants will be left in the products.
This Reishi black coffee tastes just like a good black
coffee, without any mushroom taste whatsoever. It has a mellow taste with
slight bitterness and a nutty and chocolaty aroma. It is perfect for pairing
with snacks such as cookies and cakes. You can also add sugar and creamer depending
on your own preference.
Ganoderma instant coffee is also very easy to make. Each box has 25 sachets. Simply add hot water to the coffee mix and stir thoroughly, a cup of
delicious Ganoderma black coffee will be ready for you in seconds. Not only
does the Ganoderma black coffee taste delicious, it is also good for your
health. Ganoderma has been proven to be effective in enhancing overall immunity,
protecting the liver, improving sleep
quality and relieving stress. It is gluten-free,
lactose-free, and no additives or
preservatives whatsoever, therefore it is
suitable for all people especially for people with low immunity or high stress.
Ganoderma Coffee Ganoderma Coffee,Ganoderma Lucidum Coffee,Reishi Coffee,Reishi Mushroom Coffee,Lingzhi Moffee,Black Moffee Ganoherb International Inc. , http://www.ganoherb.us
First, peeling method of raw goose skin
1. The selection of high quality goose feathers for geese is the basis for the production of high quality goose feathers. 1 Select individual adult geese, weighing more than 4 kilograms, so that the production of the skin is large, dense structure, strong wear resistance; 2 select more than the goose, mainly to see the goose's abdomen, touch the furry eyes, seeing the abdomen Fluff full; 3 select coat color, can be determined according to the needs of manufacturers, generally more white hair, there are manufacturers to produce varieties of variegated hair.
2. Plucking The selected goose will be fed with 25 ml of white spirit before slaughter. After the goose is drunk, the big feather and hair piece will be pulled out and the hair will be left. The advantage of live goose feather is that the goose body has strong protection and after pulling hair Leather does not leave big plumage burrows). The order is to plucking wing first, tail big hair, and then pulling out neck, chest, abdomen and leg hairs.
3. The slaughter was preceded by a person who placed the goose's wings against the back and stomped with his feet, and held the goose's feet to keep it from moving. Another person kills a goose with a knife, holds a knife in one hand, holds the goose head in the other hand and stretches the gooseneck. There is a slightly concave skin groove in the neck of the goose, with jugular veins and arterial vessels buried inside. Insert the knife into the skin groove at the upper 1/3 of the gooseneck, cut the neck meat 3 to 5 cm vertically along the direction of the neck, and then cut the middle, cut the cervical and arterial blood vessels in the neck, and place the blood in the basin. Don't dye the fluff. When the blood is drained and the air has not been cut off, rotate the knife around the head-neck joint. Cut off the head-necked skin, expose the muscles and tie it with a rope, and then step on the rope to prevent the goose from rolling. At the same time, use a knife to insert the lower part of the incision, along the goose's midline back to the anus to break the goose skin, then the goose can be hung up and peeled.
4. Peeling and peeling operation is the key to guarantee the quality of goose skin. The knife must be properly handled and flexible. One must ensure the integrity of the skin, and two must not leave too much fat. When peeling, sawdust is sprinkled on the knife edge to absorb fat and blood to prevent contamination of the skin. The peeling sequence is to peel the head and neck, and then the underarm and tail. When the wings and roots of the wings are to be peeled off, cut the four tips at right angles to the carcass from the back of the wings and the back of the thighs, and peel them to the elbow and hock. When cutting a circle with a knife, peeling off the fur on the upper part of the wings of both wings only leaves wing tips and lower legs; when peeling back the fur, because the back has less subcutaneous fat and it is difficult to peel off with the muscles, it must be peeled off carefully without tearing the skin. After peeling back, peel it back and peel off the chest and abdomen skin. This site has more subcutaneous fat. When peeling, pull the skin tightly with the left hand. The right hand can peel the skin with peeling, peeling to the anus and the tail. Before the anal part is cut open, and then cut with a knife, peel the skin around the anus, so you can peel off the entire skin.
Second, the rough raw raw skin goose peel peeled immediately after cleaning, scraping the remaining meat and fat on the skin, available scraper or manual operation. When scraping the leather board, it is necessary to scrape it from the end to the end of the head, and the force should be uniform. The edges should be rubbed with a towel, sawdust, etc. to prevent the oil from contaminating the goose's fur. After cleaning, anti-corrosion measures are taken as soon as possible because the fresh skin contains water, proteins, fats, and enzymes, which are easy to produce autolysis under the action of enzymes in the tissues and microorganisms invade and spoil. Antisepsis can be naturally cloudy or salted.
1. The natural shade dry method nails the leather plate flat on the wooden board, with the fur facing downwards and the leather plate facing upwards, which is dried in the shade of the air circulation. Because the goose's fat melting point is very low, it melts at 20-30°C and diffuses into the skin. Make processing more difficult.
2. Salting Method 1 Salting Method: Sprinkle salt evenly on the surface of raw hides, use 20% to 30% of the weight of fresh skin, and mix the skin with the skin after salting. After 15 days shake off salt and dry again. 2 salt leaching method: 25% of salt water soak for 24 hours, remove and then piled salt by the same method for 5 days, open flattening and drying. Drying method with the natural dry method. Regardless of whether it is used natural dry or salted method, the temperature should be 10 to 20°C and relative humidity 60% to 70% when air-skinned. After the dry skin moisture is reduced to 10% to 20%, it can be stored in storage. It should be placed in a well-ventilated place and stacked in groups. It is advisable to have no more than 30 pieces of each pile, and insect repellents should be distributed to the tanneries.
