Landes goose fat liver
After the filling of the Landes goose, the mature goose is sent to the slaughterhouse to collect and kill the liver. Fatty liver goose before slaughter should stop eating for 12-18 hours, but provide adequate drinking water. If transported by vehicle, the geese should be placed in the transport cage, and the cages should be placed in 4 cages per cage. Never allow fat geese to be transported in the body of the car, otherwise the fat geese will pile up together and cause a large number of deaths. The suspected vehicle will also damage the fat liver of the goose waste cavity. Therefore, whether loading or unloading, the operation should be lightly handled to avoid unnecessary losses. 1 slaughter technology to bleed and control blood. Grab the legs of the goose and hang it upside down on the slaughter frame. The head is turned down and the blood is cut by manual cutting of the trachea. The time is about 5 minutes. After the blood flow is finished, control it for a period of time. The carcass of the carcass after full bloodletting is white and the color of the soft fat is normal; the blood is not clean, the color is dark red, the liver is stagnant, and the blood is immediately immersed after the blood is discharged. The water temperature should be suitable, generally 65-70 °C. It takes about 1 minute. The water temperature should not be too high, and the time should not be too long. Otherwise, the skin will be damaged when the hair is removed, which will affect the quality of the liver and the liver. Hair removal is performed by manual plucking. When plucking, place the carcass on the table, pick up the epidermis on the gooseneck, scorpion and scorpion first, then fix the carcass in the left hand, and then pull the wing feathers, the tail feathers, the neck feathers and the chest and abdomen feathers in the right hand. The extracted plume can be removed with an alcohol blowtorch flame, and the carcass is cleaned after ***. Pre-cooled. Because the fatty liver fat content is high, very soft and tender, the liver temperature is not lowered, the liver is easy to catch the liver. Therefore, the carcass is pre-cooled in a cold storage at a temperature of 4-10 ° C for 18 hours, so that it is dry, the fat visits to coagulation, and the internal organs become hard without freezing, which is beneficial to the liver. 2 Take the liver technique and take the laparotomy to take the liver method. Use the knife to cut the sebum from the right to the left along the trailing edge of the keel. Use your left hand to reach the abdominal cavity, pick up the abdominal cavity, and the blade is up. Cut the summer cavity from left to right, taking care not to cut the liver. Then the knife edges on both sides are enlarged to the base of the double wings, then the goose body is moved to the side of the table, the back waist is placed close to the edge of the table, the left hand is held down the legs and the section, the right hand is held down the chest, and both hands are pressed down at the same time. The carcass was immediately opened, and the fatty liver and other organs were all exposed. The receiver will remove the fat liver and take out the fat liver to open the chest to take the liver method. Use a knife to cut the sebum from the front end of the keel along the left side of the keel to the back end of the keel, and then further cut the sternum, and then use a knife to open the sebum and peritoneum from the posterior end of the keel to the anus along the abdominal line. From the exposed sternum, use a surgical rongeur or large scissors to cut the sternum from the back end of the keel along the ridge of the keel, open the chest, and remove all the internal organs. Hold the fatty liver with your left hand, use your knife or scissors to peel off the fatty liver and other organs, remove the gallbladder, and remove the fatty liver. 3 The treatment, grading and packaging of the fatty liver should be properly refurbished. Use a knife to remove the congestion, bleeding spots and damaged parts of the liver, then soak the liver in 09% saline for 10 minutes, remove the water, drain it, place it on the cleaning plate, and spread the oil on the bottom of the plate. The liver was placed in a cold storage, chilled at 0-3 ° C for 2-4 hours, and then weighed and graded. Fatty liver is mainly graded by weight, freshness and sensory evaluation. The weight of the superior liver is 600900 g, the appearance is red or light blue, no blood spots and damage; the weight of the first liver is 350-600 g (excluding 600 g), the color is pale yellow or pink without blood spots and damage; The weight of the secondary liver is 250350 g (excluding 350 g), the color is deeper, and a small amount of blood spots is allowed. The weight of the third-grade liver is 150-250 g (excluding 250 g); the weight below 150 g is equal. Outside the liver. Liver lumps with pale, bloody or hard spots should be discarded. Fatty liver can produce fresh and frozen products. When packaging fresh products, pack the small pieces of ice first, add 1 layer of oil paper, and then put 1 layer of liver. The weight of each box is no more than 20 kg, and it can be stored for 3 days at 04 °C. Be careful not to let the liver freeze, so as not to change the liver tissue. For frozen products, the fatty liver should be frozen in a cold storage at -20--18 °C. After classification, it should be packed and packed according to the grade. Generally, the weight per box is 10 kg. According to the size of the liver, first use a plastic bag (non-toxic) for small packaging. 2-3 bags per bag, then pack the small packages in a cold storage. The frozen fertilizer can be stored in the cold storage at -20-18 °C for 2-3 months, and can not be stored for a long time. Cleaning Machine,Potato Washing Machine,Fruit Washing Machine,Cleaning Conveyor Equipment Shuangfeng County Dingyuan Machinery Manufacturing Co. Ltd.. , http://www.separators.pl