1. Process selection Pigeon → hunger strike → slaughter → hair removal and internal organs → dipping → pickling → brine → baking → trimming → bagging → vacuum sealing → sterilization → packaging and transportation
Organic chemical intermediate is an important part of chemical production. It is not only the basic raw material but also the fine chemical raw material. It has a very far-reaching impact on chemical production and development. Organic chemical intermediates play an important role in promoting the development of fine chemical industry, making chemical intermediates to develop in the direction of low price and good quality, thus promoting the variety, quality and technology of chemical intermediates.
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1. OEM(????) service is available.
2. Fast producing time.
3.Cheapest price forproduces.
4. Reply promptly in 24 hours.
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FAQ
Q1: product specifications?
A: we will pack the product specifications according to your needs.
Q2: Do you have some videos where we can see the line production?
A: Yes, we can provide some videos for reference. (yes, we can provide some videos).
Q3: How about payment terms? What kind of payment terms do you have?
A: 30% TT deposit + 70% TT before shipment, 50% TT deposit + 50% LC bala
Nce, Flexible payment can be negotiated.
Q4: what advantages do you have?
A: the quality of the products we offer can be guaranteed and will provide you with very competitive prices.
If you have any questions, please contact with us directly. Organic Intermediate are produced by HRT bearing With High Quality and Good Appearance. Welcome you can visit our Factory. For inqury, please send mail directly to us.
Coumarin 460,BIS- 3-Phthalyl Anhydride Ether,4 4 -Oxydianiline 99%,3-Aminophenylacetylene 99% Shandong Chenyi Environmental Protection Technology Co.,Ltd , https://www.chenyichem.com
2. Operation points
1. Choose healthy beef meat as processing raw materials, each about 400 grams.
2. Fast food for 12 to 24 hours. During the hunger strike, provide 1% to 2% saline in the water tank.
3. Slaughter. Pierce the blood vessels of the neck with a sharp knife and let the blood run out.
4. Put the pigeon into the water of 80°C for 40 seconds and keep turning, pull out the feathers and fluff, remove the skin, remove the viscera, and remove the viscera.
5. armpit hair cleaning. Burn the armpit hair with alcohol and soak it in 2% to 3% saline for 30 to 40 minutes. Wash it in a marinated tank.
6. Marinated. Preparation of pickled mixed salt: 9.3 kg of refined salt (1 kg = 2 kg), 1.5 kg of sugar, and 0.5 kg of sodium nitrite. Mix sodium nitrite and granulated sugar, then mix with salt. Mix salt in a dry place. Accessories ratio: 1.5 kg to 2.8 kg of white spirit per 100 kg of raw material, 2 kg to 3 kg of soy sauce, and 1 to 5 kg to 20 kg of spice water, subject to submerged raw materials.
7. Pre-cooked dipping sauce. According to the amount of 100 kg of pigeons: 2.5 kg of cooking wine, monosodium glutamate and ginger, 3 kg of soy sauce, 2 kg to 3 kg of scallion, 0.5 kg to 2 kg of the old buckle, grass, and cinnamon, three medlars, and anise ) 0.3 kg each. The spicy soup should be prepared in advance. After boiling, add the meat pigeons and boil it for 2 to 3 minutes. Apply sugar to the pan. The adjustment of spices should be increased or decreased according to the meat pigeon processing volume.
8. Baking. The head of the pigeon is bent into the chest and both claws are caught in the belly. Baking room temperature 80 ~ 88 °C, time is 1 ~ 2 hours. If no baking equipment can be placed in 180-200°C vegetable oil for 40-60 seconds.
9. Shaping. Remove the exposed bones.
10. Packaging. Each bag is loaded with 1 bag and the malformer is removed.
11. Packed in high temperature composite film and vacuum sealed.
12. Sterilization. A 300-g bag was sterilized by heating at a temperature of 10 minutes, a constant temperature of 35 minutes (120°C), and then cooling to 38 to 42°C.
13. Dry, seal the outer packaging, store it in the box and store it.