Plate goose making and processing technology

(a) process flow. Select goose → slaughter → scalding, hair removal → cut outer five → open the viscus → 劈 character → wipe salt, marinated → rinse → modeling, tether → dry → finished grade → processing. (B) Operation Technology 1. Select geese. Choose disease-free and healthy goslings or a goose bath for more than 1 year to clean the excreta. 2. Slaughter. Stop eating for 12 hours before slaughter. Only give water. Slaughtered with a sharp knife. If skin is preserved for goose down, it will be slaughtered according to its production method. 3. Scalding, hair removal. Put the goose body into hot water of 85-90°C, scald hot for 2 minutes, turn and stir the goose body, turn the feather over, let the hot water seep into the hairy root as soon as possible, and quickly remove the big hair and then pull the small hair. Then use tweezers to remove fine hair and subcutaneous hair. If skin is available, it must be carefully peeled. 4. Cut the outer five pieces. Cut off the mouth, two wings, and two feet. Cut the torn mouth, cut both wings along the elbow joint, and cut off both feet of the foot at the ankle joint. 5. Open the viscera. The goose placed on the board, cut abdominal skin and muscles along the abdomen, and then cut the chest ribs, remove the viscera, and pull out the esophagus, trachea, open the shoulder joints, wipe the residual blood, remove the rest, break the anus, cut Go goose butt. 6. Characters. 7. Wipe salt and pickle. After the salt has cooled and cooled, wipe the salt from the goose head to the goose tail by hand. Be careful not to wipe the skin, and then wipe the salt at the chest muscle of the goose body. In general, 0.2-0.5 kilograms of dried salt are used for each goose. After the salt is wiped, it is marinated. There are two kinds of dry and pickling methods. Dry pickling method can keep the color of the goose skin consistent, and the flavor is good. The dipping method is to fold the goose carcasses with good salt in a ratio of 2/3, and then discharged into the tank. After 3 hours, the dirty salt water and dirty blood water are poured out. Add salt brine and dip for 24 hours. 8. Rinse. The geese were immersed in warm water at 30°C for 2-3 times, washed with saline, and leveled the skin folds. 9. Modeling, tethering. The plate goose is opened by the abdomen and is shaped like a peach shape after opening. The goose skin is tight. Due to its large size, thick muscles, and large amounts of fat, the goose can be drilled in the front 1/3 and the back 1/3 of the goose's lower body for transportation and sales, and can be packaged with plastic bags and cartons for packaging. Make the model look beautiful. 10. Dried. Plate geese are cured products with a moisture content of less than 25%. There are two methods of drying, namely, air drying and artificial drying. Drying method: Drying on outdoor drying racks on sunny days usually takes 10 days or longer. Artificial drying method: drying in a drying room, temperature controlled at 60°C, drying for 4 hours, and then air-drying for 8 hours in the room; then drying the room at a temperature of 55°C for a second drying. It takes 4 hours, at which time the plate goose begins to have oil droplets oozing out of the epidermis. When there is 70% to 80% dry, hang in a cool, ventilated place and naturally dry for 5-6 days. 11. Finished product grading. According to the goose's breed, age, fatness, and the color, aroma, taste, shape, etc. after pickling. 12. Processing. While processing board gooses, a series of comprehensive processing of goose stomach, goose liver, goose palm, goose wing, goose intestine, goose blood, and goose feather can increase economic benefits.

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