1. Process Selection: Pigeon → Hunger Strike → Slaughter → Hair Removal and Internal Organs Removal → Dipping → Pickling → Brining → Baking → Trimming → Bagging → Vacuum Sealing → Sterilization → Packaging and Transportation
2. Operation Points
1. Choose healthy pigeon meat as the raw material, with each piece weighing approximately 400 grams. Ensure that the birds are of good quality, free from disease, and well-fed before processing.
2. Implement a hunger strike for 12 to 24 hours before slaughter. During this time, provide the pigeons with water containing 1% to 2% saline solution to maintain hydration and reduce stress.
3. Slaughter the pigeons by carefully piercing the neck blood vessels with a sharp knife, allowing the blood to drain completely. This ensures a clean and humane process.
4. Immerse the pigeon in hot water at 80°C for 40 seconds while continuously turning it. This helps loosen the feathers and fluff, making them easier to remove. Afterward, strip off the skin, remove the internal organs, and thoroughly clean the cavity.
5. Clean the armpit area by burning off any remaining hair using alcohol. Then soak the pigeon in a 2% to 3% saline solution for 30 to 40 minutes. Finally, rinse the bird in a marinating tank to prepare it for the next step.
6. Marinate the pigeon. Prepare the pickling salt mixture: 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. Mix the sodium nitrite and sugar first, then combine with the salt. Store the mixture in a dry place. 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. Make sure the ingredients fully cover the meat.
7. Prepare a 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). The sauce should be prepared in advance, boiled, and then used to briefly cook the pigeons for 2 to 3 minutes. Apply sugar to the pan for better flavor. Adjust the spices according to the quantity of pigeons being processed.
8. Bake the pigeons. Position the head inside the chest and tie the legs into the belly. Bake at a temperature of 80–88°C for 1 to 2 hours. If baking equipment is unavailable, fry the pigeons in vegetable oil at 180–200°C for 40–60 seconds.
9. Trim the bones and shape the pigeon for presentation. Remove any exposed bones to ensure a smooth texture.
10. Package the product. Each bag should contain one pigeon, and any excess parts should be removed.
11. Use high-temperature composite film for packaging and vacuum seal the bags to preserve freshness.
12. Sterilize the packaged product. For a 300g bag, heat it at 120°C for 10 minutes, then maintain the temperature for 35 minutes before cooling to 38–42°C.
13. Dry the packages, seal the outer packaging, and store them in boxes for transportation and distribution.
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