1. Processing of goose liver 1. Process flow: pre-slaughter inspection → slaughter → scalding → hair removal → cleaning → removal of head, neck, wing and tendon → cooling → laparotomy for liver and viscera → fresh liver classification → refrigeration or Frozen storage 2. Operation points (1) Cooling: Immediately after depilation, the corpus callosum is left to cool at a temperature of 5°C for about 18 hours to promote the body surface to dry; the fat solidifies, the internal organs harden, and the liver is favored for caesarean section. (2) Laparotomy: Take the cooled goose carcasses on the operating table, start from the end of the goose keel, make a longitudinal incision along the midline of the abdomen, and continue to the cloaca front edge. Slowly cut the peritoneum, expose the liver, carefully cut, and take the complete liver. The liver was removed and soaked in 1% saline for 10 minutes. The surface was wiped with a clean cloth, and the pan was placed in a stepped manner. The temperature of the liver chamber should be kept below 5°C. (3) Grading criteria: 600-900 grams of premium goose fatty liver; 350-600 grams of first-grade goose liver; 250-350 grams of second-grade goose liver; 150-250 grams of third-grade goose liver; Liver) 150 grams or less. (4) goose fat liver sensory indicators: light yellow or pink color, high quality should be rose; tissue texture soft and solid, bright surface, no spots, no lesions, uniform color. (5) Preservation and transportation: Gradually processed goose liver will be placed in a plastic tray as required. A layer of crushed ice is placed under the plate, a piece of white paper is laid on the ice, and it is put into a refrigerator. After 72 hours of transportation and sale, the quality and shelf life of fresh liver can still be guaranteed. The graded fat liver can also be frozen at a temperature of minus 28°C and then stored at a temperature of minus 18-20°C for two to three months. Second, the processing of goose fat liver paste 1. Process: fat liver thawing → blood → boiled → ingredients → beaten → high temperature sterilization → aseptic packaging → finished 2. Operation points (1) Thaw: The frozen liver placed in 4 Thaw slowly at °C to prevent loss of moisture and fat. (2) Blood rinsing: Rinse the blood with clean water so as not to affect the color of the fatty liver paste. (3) Boil: After thawing of the liver, due to the increase of enzyme activity and the contamination of microorganisms, it is easily deteriorated in the subsequent processing. Therefore, the use of hot water 85 °C -95 °C, is conducive to inhibition of enzyme activity and microbial growth and reproduction. (4) Ingredients: In order to increase the flavor of fatty liver paste and increase its stability, salt, monosodium glutamate, spices and stabilizers are added in proportion. The formula per kilogram is as follows: liver 88.0 grams, sunflower oil 4.0 grams, onion 4.0 grams, fresh ginger 0.5 grams, 0.5 grams Liquor, salt 1.5 grams, sugar 0.5 grams, 0.1 grams of MSG, 0.2 kg of allspice, sesame oil 0.1 Grams, 0.05 grams of pepper, 0.05 grams of vitamin E, and 0.5 grams of casein. (5) Beating: The raw materials and auxiliary materials are crushed into a uniform slurry by a beater. (6) High-temperature sterilization: Because there may be heat-resistant bacteria such as Clostridium botulinum in the liver, the foie gras must be sterilized at 115°C-118°C for 30-40 minutes. (7) Packing: The sterilized fat liver paste should be hot-filled and sealed under aseptic conditions. Empty cans should be strictly disinfected. The packaged cans were kept at a temperature of 35°C for one week, and the qualified products were removed after removing the expansion tank, drain tank and deformation tank. Can also be canned, autoclaved, packaged into storage. 3. Product Qualification Indicators (1) Fatty liver paste color and appearance: After opening the jar, there is a layer of 1 mm thick white grease. The liver paste under the oil layer is gray-yellow and delicate in texture. It tastes delicious, moderately salty, and full of aromas. (2) Nutrients: 49.64% moisture, 50.36% dry matter. Among them: crude fat 77.91%, crude protein 10.81%, nitrogen-free extract 7.45%, crude ash 3.33%, calcium 0.37%, phosphorus 0.13%. (3) Health indicators: The sanitation and epidemic prevention departments and quality inspection departments determined that the various health indicators meet the standards of GB2725-81. China Agricultural Network Editor
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