KOLOS goose cultivation processing production process is the key to implement
the related technical standards and quality standards, save work any reduction
of material, opportunistic approach will bring unpredictable consequences, to
project we must faithfully implemented strictly.
(a) hatch plant
The key is the selection of equipment and the operation of the specific
process. Through research, hatching machine selection Beijing spring brightness
machine electronic equipment co., LTD., hatch factory produces box type machine.
Process is as follows:
The breeder eggs pick - breeder eggs cleaning - light passport control
examination of passports to put in storage, packing to hatch, piece cheeper to
choose, the factory
(b) kind of goose breeding
In order to ensure the output 20 million goods generation of geese, must
raise a goose to 400000. Each kind can produce qualified mother goose egg 66,
the annual output of 26.4 million breeder eggs, hatching 20 million goods
generation of goose.
(c) the fat goose liver breeding
Goose fat liver production practice is to use high-energy feed forced
feeding, make the rapid accumulation of fat in the liver. Method is as
follows:
(1) choose healthy, no disease, weight is 4.5 kg of young geese feeding, feed
in advance gradually to the corn kernels, throughout the feeding amount in the
process of the feeding period does not limit the green fodder.
(2) the 8-10 days after feeding, to fill in liver. Filling stage liver feed
is given priority to with corn, and 7 ~ 8 medium, it late to cook some, before 5
days without choline added vitamins 1 ‰, trace element 1 ‰, add salt 0.6%, 10
days ago after 5 days time increased by 1%, with 1 to 2% of the animal and plant
oil, uninterrupted supply of clean water.
(3) the introduction of filling liver machine, will fill the goose in the
special metal cage, each 4 geese, metal mesh cage bottom is built on stilts, to
facilitate the goose fecal leakage, one side of the cage to hang a long water
trough, for fill goose drinking water. Will fill the goose, goose head and neck
pulled out of the cage to fill goose liver member will open, fill in the hepatic
duct is inserted goose of the esophagus, and then fill in the operation of liver
machine button, fill in the set of filling quantity. Four times a day, filling
materials see table.
(4) 17 ~ 19 days basic mature, abdominal ptosis, slow, and eyes without the
god, feather wet and messy, shortness of breath, and symptoms of
indigestion.
(5) Fat goose liver ,this project fill in the liver by changes in temperature
central air conditioning, so as to ensure filling liver s warm in winter and
cool in summer, should keep dry and ventilated, easy to clean, soft mat of hay
in winter. Inner temperature should be in 10 ~ 25 ℃, low temperature affect the
digestion, high impact the body heat, especially late filling liver, high
temperature is the most likely to cause death.
(d) slaughter processing
Slaughter and processing workshops including goose liver slaughtering and
white geese slaughtering slaughtering, fur goose. Three goose liver is the
biggest difference between slaughtering and white geese slaughtering basic
similar, is the goose sold at white goose and goose fatty liver after slaughter,
slaughter and fur goose is the grilled goose to fur to split the ketone body
after sale.
The white geese slaughtering process flow diagram
Fat goose liver sauce processing
Fat goose liver and fat goose liver sauce because of its rich is good for the
body, to become one of the world's most valuable nutrition food, is very popular
in today's international market. Along with the further reform and opening up,
some of the domestic high-end restaurants began to frequent the derived from the
French delicacies. Processing fat goose liver sauce can satisfy not only the
domestic market, more important is a huge international market provides more
profit space.
1. The goose fat liver processing
After fat goose liver slices, marinated with salt, spices, etc, the marinated
goose liver by the pot to boil, after waiting for its cooling into the vacuum
cut machines with adding material mixing, after filling, vacuum sealing,
sterilization, heat preservation, finished product storage after inspection.
2. The fat goose liver sauce production process flow diagram
Fat goose liver slices to curing (mixed salt, cooking wine), pre-cooking -
cooling - vacuum chopping sauce (add) to canning, vacuum sealing insulation to
sterilization, to finished goods inspection, warehousing
Goose cooked food processing
Cooked food is mainly divided into canned meat goose goose (goose meat,
goose, goose thoracic gizzard, goose, goose wings, etc.) and ready-to-eat
food.
1. The goose canned
Canned meat goose is goose meat as the main raw material, add seasoning
spices, processed into canned products. With flexible packaging as goose canned
food packaging container, because has the characteristics of convenient, normal
temperature storage, now more and more widely used.
Divided goose goose meat, goose breast or semi-finished products (goose's
gizzard, goose, goose wing segmentation product can directly without the saline
injection machine flavor souse) after saline injection machine injection needed
spices to sandwich pot boil, then according to the different canned products,
available steamed, juice, braise in soy sauce, crisp, different processing
methods, such as to produce a variety of flavors of canned products.
Goose canned production process flow diagram
Goose or semi-finished product segmentation to trim or slices, pre-cooking -
color - Fried or scalding to filling (add spices), closing to high temperature
sterilization, insulation test to spurt the code, put in storage
2. Ready-to-eat food
(1) the ready-to-eat meat products is one of the oldest ready-to-use food,
its basic processing method - salted and dried dates to at least the middle ages
ago. Early production of ready-to-eat meat products just can chew, meat like
cardboard. Now the consumer is much lucky, can enjoy a variety of, delicious
ready-to-eat products, thanks to the new formula and production process of
continuous improvement. This project according to the market demand and the
different areas of consumer taste, the products processed into sweet Fried,
maotai-flavor, smoked, bittern ready-to-eat fall into several categories,
products, to meet the different needs of all kinds of consumer groups.
(2) with a long history of ready-to-eat meat products has been going out from
saddle bags, become today's high value-added ready-to-use food. From hard before
CHC into soft mouth today's small food, thanks to the new formula and optimizing
the processing technology. Our ancestors had no thought of, this kind of dried
meat products you can be so convenient to eat, and no mashed add cooked before
eating.
(3) the goose meat, goose breast after saline injection machine injection
needed seasoning (goose's gizzard, goose, goose wing segmentation products such
as flavor souse directly without the saline injection machine), and then
according to the product of the formula of different flavors, but make it sweet
Fried, maotai-flavor, smoked, bittern ready-to-use food.
(4) maotai-flavor, smoked, bittern ready-to-use food production process
Dispensing curing liquid
Raw meat - clean dressing - injection - curing - drying - smoke - secondary
drying and refined, Fried, smoked, marinating) - cooling - vacuum packaging to
high temperature and high pressure sterilization, secondary cooling to the
finished product inspection, storage.
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