1. Processing Steps: Pigeon → Hunger Strike → Slaughter → Feathers and Internal Organs Removal → Dipping → Pickling → Brining → Baking → Trimming → Bagging → Vacuum Sealing → Sterilization → Packaging and Transportation
2. Key Operational Points
1. Select healthy pigeon meat as the raw material, with each piece weighing approximately 400 grams.
2. Fast the pigeons for 12 to 24 hours before processing. During this period, provide them with water containing 1% to 2% saline solution to maintain hydration and health.
3. Slaughter the pigeons by making a precise incision in the neck to drain the blood completely. This ensures better quality and taste of the final product.
4. Immerse the pigeon in 80°C water for 40 seconds while rotating it continuously to loosen the feathers and fluff. Afterward, remove the skin, internal organs, and any remaining debris thoroughly.
5. Clean the armpits by burning off the hair using alcohol, then soak the pigeon in a 2% to 3% saline solution for 30 to 40 minutes. Finally, rinse it in a marinating tank to prepare for the next stage.
6. Marinate the pigeon. Prepare a pickling salt mix consisting of 9.3 kg of refined salt (equivalent to 2 kg per 1 kg), 1.5 kg of sugar, and 0.5 kg of sodium nitrite. Combine the sodium nitrite and sugar first, then mix with salt and store in a dry area. For the marinade, use 1.5 to 2.8 kg of white spirit, 2 to 3 kg of soy sauce, and 1 to 5 kg of spice water per 100 kg of raw material. Ensure the ingredients fully submerge the meat.
7. Prepare the dipping sauce. For every 100 kg of pigeons, use 2.5 kg of cooking wine, monosodium glutamate, ginger, 3 kg of soy sauce, 2 to 3 kg of scallions, 0.5 to 2 kg of old buckle, grass, cinnamon, three medlars, and anise (each 0.3 kg). Boil the sauce first, then add the pigeons and cook for 2 to 3 minutes. Apply sugar to the pan and adjust the spices based on the volume of pigeons being processed.
8. Bake the pigeons. Position the head inside the chest and secure the claws in the belly. Bake at a temperature of 80–88°C for 1 to 2 hours. If no baking equipment is available, fry the pigeons in vegetable oil at 180–200°C for 40–60 seconds.
9. Trim and shape the pigeon by removing any exposed bones or excess tissue for a neat appearance.
10. Pack the product into individual bags, ensuring that all air is removed.
11. Seal the packages using high-temperature composite film and apply vacuum sealing to preserve freshness.
12. Sterilize the packed product. For a 300g bag, heat it at 120°C for 10 minutes, then maintain the temperature for 35 minutes, followed by cooling to 38–42°C.
13. Dry the packaging, seal the outer box, and store the product in a clean, dry environment for distribution.
Imported Premium White Carbon Black
Silica black is the general name of white powder X-ray amorphous silica and silicate products, mainly refers to precipitated silicon dioxide, gas phase silicon dioxide and ultra-fine silicon dioxide gel, including powder synthesis of aluminum silicate and calcium silicate, etc. Silica is porous and its composition can be expressed as SiO2·nH2O, where nH2O is in the form of surface hydroxyl groups. Soluble in caustic soda and hydrofluoric acid, insoluble in water, solvents and acids (except hydrofluoric acid). High temperature resistance, non-combustion, tasteless, odorless, with good electrical insulation.
Imported Premium White Carbon Black,Special Auxiliaries For Thermoplastics,Surface Modification Treatment,Premium White Carbon Black
Xingbang High Molecular Materials Co., Ltd. , https://www.chemicaladditive.com