Goose fat liver is a precious food. In addition to the above various factors, the influence of processing technology can not be ignored. Only by adopting specific processing methods can we obtain the most high-quality fatty liver.

(1) Slaughtering of fat liver goose
1) Slaughter. The slaughter of fat-fed geese is the same as that of meat-goose. It is worth noting that the time for bleeding is 5 to 10 minutes to ensure adequate bloodletting. The water temperature of the scalding pool should not be too high, and the scalding time is about 3 minutes, which should not be too long. It is not advisable to use a hair removal machine for plucking, only for hand extraction.

2) Pulling hair. The whole slaughter process should be lightly handled, and the chest and abdomen of the goose should not be squeezed, and they should not be squeezed and stacked. The most fundamental requirement is not to cause incomplete bleeding, long-term high water temperature scalding, extrusion and stacking, thus affecting the quality of fatty liver.

3) Pre-cooling. The carcass is washed, the abdomen is placed on a layered metal frame, and each layer can discharge 5 to 7 geese. After draining the water, it is pushed into the pre-cooling room at a temperature of 0 to 4 ° C, and then cooled for 18 hours. The fat condenses and the internal organs become hard to prevent the fatty liver with high fat content from being damaged.

4) Cutaway. The temperature in the operation room is most suitable at about 4 to 6 ° C, and it is kept clean and hygienic. Place the goose carcass at the end of the squat, with the chest and abdomen facing up on the console. The anaesthetist presses the corpus callosum in the left hand and the scalpel in the right hand. The lateral and longitudinal, longitudinal and thoracotomy can be used to open the thoracic and abdominal cavity to expose the internal organs.

5) Take the liver. Use a knife to separate the viscera from the abdominal cavity of the corpus callosum. Take the liver into the abdominal cavity with both hands and gently support the fatty liver. Slowly and carefully separate the joints of the fat liver and the organs. The most important thing is to maintain the integrity of the liver and the gallbladder. When the gallbladder breaks, flush the bile with cold water immediately until it is clean.

6) Complete break. Use a knife to remove the nerve fibers attached to the fatty liver, connective tissue and green exudate under the gallbladder, and then remove the stagnation, hemorrhage or damaged part of the fatty liver, remove the residual fat on the liver, rinse with clean water The fatty liver was immersed in 1% saline for 10 minutes, the drain was removed, and the water on the surface of the liver was drained with a clean cloth, weighed, and graded.