The processing of delicious fragrant pigeons
2019-05-20 14:04:07
1 Raw material treatment For meat pigeons that are healthy, disease-free and within 60 days of age, the pigeons must be of the same species and length of feeding, and should be of uniform size and moderate weight, so that the quality of processing and control can be improved. Use the neck slaughter method to cut off three tubes by one knife, complete the bloodletting, remove the hair to the net, remove all the internal organs and phlegm, repeat the cleaning, drain the blood, drain the water and wait.
2 Mixing ratio of pickling liquid and pickling liquid is calculated with 50kg raw materials: 150g of onion and aniseed material, 100g of each of pepper and ginger, 50g of shiitake mushrooms and white peony, 5g of pupa, 10g of grass and clove, 30g of Shanna 30g, and 3.25 of salt Kg, glucose 50g, sugar 400g, sodium nitrate 5g, monosodium glutamate 25g, white wine 250mL, rice wine 200mL.
3 Method of marinating Spices are wrapped in gauze and put in appropriate amount of water and boiled for 1-2 minutes. Then salt and other auxiliary materials are added. After the mixture is dissolved, it is filtered and cooled. 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 or 3 times, so that the pigeons are preserved evenly, marinated for 12 hours in the summer and prolonged in the winter.
4 Filling Shaping Wash the marinated pigeons in clean water to remove impurities, remove residual hair, and remove blood. Take 5g intra-abdominal coating (formula: sesame oil 100g, chili powder 50g, MSG 15g stir evenly) uniformly applied to the abdominal wall. Each pigeon gave 8 to 10 g of ginger and onion and 10 g of fresh mushrooms on the abdomen, and then inserted the legs into the abdominal cavity. Hooked into the pigeon's armpit with a hook to stand.
5 Bake out the product Heat the infrared oven to 180°C, roast the pigeon into the oven for 30 minutes, raise the temperature of the oven to 240°C, and roast until the body of the pigeon body is evenly colored. The red or golden yellow can be baked. Then apply a layer of sesame oil on the pigeon body and cool it to a finished product. If you do not have an infrared oven, you can use charcoal or electric ovens, depending on local eating habits.
2 Mixing ratio of pickling liquid and pickling liquid is calculated with 50kg raw materials: 150g of onion and aniseed material, 100g of each of pepper and ginger, 50g of shiitake mushrooms and white peony, 5g of pupa, 10g of grass and clove, 30g of Shanna 30g, and 3.25 of salt Kg, glucose 50g, sugar 400g, sodium nitrate 5g, monosodium glutamate 25g, white wine 250mL, rice wine 200mL.
3 Method of marinating Spices are wrapped in gauze and put in appropriate amount of water and boiled for 1-2 minutes. Then salt and other auxiliary materials are added. After the mixture is dissolved, it is filtered and cooled. 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 or 3 times, so that the pigeons are preserved evenly, marinated for 12 hours in the summer and prolonged in the winter.
4 Filling Shaping Wash the marinated pigeons in clean water to remove impurities, remove residual hair, and remove blood. Take 5g intra-abdominal coating (formula: sesame oil 100g, chili powder 50g, MSG 15g stir evenly) uniformly applied to the abdominal wall. Each pigeon gave 8 to 10 g of ginger and onion and 10 g of fresh mushrooms on the abdomen, and then inserted the legs into the abdominal cavity. Hooked into the pigeon's armpit with a hook to stand.
5 Bake out the product Heat the infrared oven to 180°C, roast the pigeon into the oven for 30 minutes, raise the temperature of the oven to 240°C, and roast until the body of the pigeon body is evenly colored. The red or golden yellow can be baked. Then apply a layer of sesame oil on the pigeon body and cool it to a finished product. If you do not have an infrared oven, you can use charcoal or electric ovens, depending on local eating habits.
1.Powdered or Powdered free .
2.Yellow colour ,hospital medical examination or cleaning glove and others.
3. CE,FDA510K ,EN455,EN374,ISO9001,ISO13485 Certifications etc.
4.AQL:1.5,2.50,4.0 ;Medical grade and Industrial grade ,food grade ,electronic grade etc.
5.Size: S,M,L,XL,XL etc. and weight as your requirement.
6.no latex and non sterile
7.beaded cuff;sigle use only
8.soft and comfortable.
9.OEM or ODM packing.
10.usage widely for hospital medical examination,health care,hotel ,restaurant ,home cleaning etc
Yellow Vinyl Glove
Yellow Vinyl Glove,Hotel Glove,Yellow Disposable Vinyl Gloves,Yellow Color Vinyl Gloves
Zibo Hongye Shangqin Medical Science and Technology Co.,Ltd. , http://www.vinylgloves.cn