Golden fragrant pigeon processing technology

1, raw material processing. Pigeons choose healthy and disease-free meat pigeons within 60 days of age. The pigeons must be of the same species and feeding period, and they should be of uniform size, moderate weight and thinness, so that they can be processed and controlled. Use the method of neck slaughter to cut off all three tubes. Complete bloodletting and clean the hair. Take out all the internal organs and the fistula. Wash repeatedly, drain blood, and drain the water for use.
2, pickled liquid preparation. The proportion of pickled liquid was calculated based on 50 kg of raw materials: 100 grams of ginger, 150 grams of onions, 150 grams of aniseed material, 100 grams of pepper, 50 grams of mushrooms, 10 grams of cloves, 50 grams of white peony, 5 grams of cardamom, 10 grams of grass, 30 grams of Shanna, 3.25 kg of salt, 50 grams of glucose, 400 grams of sugar, 5 grams of sodium nitrate, 25 grams of monosodium glutamate, 250 milliliters of white wine, and 200 milliliters of rice wine.
3, pickling method. After the spices are weighed, wrap them in gauze and put them into the appropriate amount of water and boil for 1-2 minutes. Add salt and other additives. Dissolve them and filter them. Cool. Pour into a pre-placed pigeon's salting tank and press the appropriate weight to completely immerse the pigeon in the pickling liquid. During the salting process, it is properly turned 2-3 times to make the pigeons marinated evenly, summer marinated for 12 hours, and winter is properly extended.
4, filler plastic. The marinated pigeons are rinsed in clean water to remove contaminants, remove residual hair, and remove blood. Sprinkle about 5 grams of intra-abdominal coating with a spoon (formula: sesame oil 100 grams, 50 grams of chili powder, 15 grams of monosodium glutamate), evenly applied to the abdominal wall. Each pigeon delivered eight to 10 grams of ginger, eight to 10 grams of onion, and 10 grams of fresh mushrooms. The legs were then inserted into the abdomen and reshaped. Use the iron hook to hook into the pigeon's crotch.
5, baked products. Raise the temperature of the infrared oven to 180°C, roast the pigeons into the oven for 30 minutes, and then raise the temperature to 240°C so that the body of the pigeon body is evenly colored and red or golden yellow can be taken out. Then a layer of pigeons is wiped on the pigeon body. Sesame oil, cooling is finished product. If there is no infrared oven, it can be baked in charcoal or electric oven, depending on local dietary habits.

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