The production process

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.