4. There are generally two methods to obtain fatty liver by taking fat liver. One is taking a cesarean section and the other is taking a thoracic liver. Both methods can be used.
(1) Caesarean section method The liver of the fattened goose is condensed and removed from the metal frame and placed on the operating table. Caesarean section procedure: The surgeon stood on the console, with the fattened goose carcasses chest and abdomen facing up and the tail facing the surgeon flat on the operating table. The surgeon pressed the carcass Baoding with his left hand and started with the knife from the end of the keel. Cut along the midline of the abdomen and cut the skin to the front of the cloaca. The skin was cut open and only skin and subcutaneous fat were cut, and the liver and bowel were not damaged. Then a small mouth is opened on both sides of the upper edge of the knife edge. Insert the left hand index finger into the small incision on the right side of the goose body. Pull the right skin and subcutaneous fat up. Cut the peritoneum along the abdominal midline incision with the right hand and then cut the peritoneum. With both hands, the abdomen skin and subcutaneous fat are split from both sides of the midline incision and the abdominal organs are exposed. Then the left hand extends from the left side of the goose body belly into the abdominal cavity, and the abdominal viscera is rolled rightward. The right hand inserts the abdominal cavity from the space between the pressured viscera and the left rib with a knife (the blade is down) and cuts from the abdomen. The back, then the cutting edge to the right, so that the internal organs of the abdomen and the back, lumbar vertebrae separated, turned to the right side of the ribs, so that the internal organs including the liver, intestines, cloacal etc. and the abdominal cavity from the viscera only the upper end is also connected with the abdominal cavity . Then, the geese neck cut up by the person's abdomen was turned upside down, and the wings of the geese were hung on the hooks of the conveyor chain suspended in the pipeline, and they were transferred to the next procedure to take the liver to another workshop.
The liver worker faced the goose body (the goose's chest and abdomen was facing towards the liver. Since the fatty liver and other abdominal organs and the corpus callosum have been detached, move it slightly downwards with the aid of gravity, then pull the right hand to the left, and gently pull the liver from the left hand. Underlying blunt dissection, the gallbladder is left on the viscera and the corpus callosum together with the transfer chain hook down to a workshop.
If the gallbladder ruptures after taking the liver, there will be a tap next to the liver, and the residual bile can be rinsed immediately. The only work for the workers who remove the fatty liver is to take the liver and wash one hand for each liver. Immediately after the removal of the liver, the operator was placed on the operating table behind him. Another worker removed and packed the connective tissue, fat, and green exudates from the gallbladder on the fat liver and transferred it to the next procedure.
(2) The thoracotomy was performed with a knife to cut the sebum and peritoneum from the front of the keel along the left side of the keel ridge to the back of the keel. From the bare sternum, use surgical rongeur or scissors to cut the sternum forward along the ridge of the keel from the back of the keel, open the chest cavity, remove all the internal organs, hold the liver with your left hand, and use the knife or scissors to treat the fatty liver and other dirt. Remove the gallbladder and remove the fatty liver.
5. Fatty liver shaping and packaging (1) Plastic goose liver must be removed after removal of the liver, that is to remove residual liver fat, rinse with water and put in 1% salt water soak for 10 minutes, remove and drain water after weighing, Roughly graded.
(2) Packaging In order to ensure the export of fresh liver, it should be packaged and stored in a 0-5°C freezer and directly exported. The storage time should not exceed 7 days. If the fatty liver is quickly frozen in a cold storage at -18--20°C, remove the fatty liver and re-dress it to remove the blood on the liver surface. After grading, pack and pack according to level. The weight of each box is generally 10 kg. According to the size of the liver, the first use of plastic wrap bags (non-toxic) for small packaging, each plastic wrap 2-3 bags, and then pack the small package, bundled, stored in the cold storage, according to the batch Export. Frozen liver can be stored in a cold storage at -18-20°C for 2-3 months.
6. Goose fatty liver grade standards in view of the quality and size of fatty liver, must be assessed and grading, and according to the quality of the price. Fatty liver rating criteria are based on fatty liver weight, sensory evaluation and chemical composition and other indicators.
At present, China is still in a small amount of production stage. The acquisition rating is generally divided into two levels, that is, 300 grams or more is a grade, and 200-300 grams is a grade.
With China's accession to the WTO, the introduction of foreign breeders with fatty liver goose, and has accumulated many years of cross-breeding and feeding management, as well as goose fatty liver processing experience, should be in line with international standards, and hope to make the goose fat liver production industry Take a higher level and achieve better economic and social benefits.
(1) Caesarean section method The liver of the fattened goose is condensed and removed from the metal frame and placed on the operating table. Caesarean section procedure: The surgeon stood on the console, with the fattened goose carcasses chest and abdomen facing up and the tail facing the surgeon flat on the operating table. The surgeon pressed the carcass Baoding with his left hand and started with the knife from the end of the keel. Cut along the midline of the abdomen and cut the skin to the front of the cloaca. The skin was cut open and only skin and subcutaneous fat were cut, and the liver and bowel were not damaged. Then a small mouth is opened on both sides of the upper edge of the knife edge. Insert the left hand index finger into the small incision on the right side of the goose body. Pull the right skin and subcutaneous fat up. Cut the peritoneum along the abdominal midline incision with the right hand and then cut the peritoneum. With both hands, the abdomen skin and subcutaneous fat are split from both sides of the midline incision and the abdominal organs are exposed. Then the left hand extends from the left side of the goose body belly into the abdominal cavity, and the abdominal viscera is rolled rightward. The right hand inserts the abdominal cavity from the space between the pressured viscera and the left rib with a knife (the blade is down) and cuts from the abdomen. The back, then the cutting edge to the right, so that the internal organs of the abdomen and the back, lumbar vertebrae separated, turned to the right side of the ribs, so that the internal organs including the liver, intestines, cloacal etc. and the abdominal cavity from the viscera only the upper end is also connected with the abdominal cavity . Then, the geese neck cut up by the person's abdomen was turned upside down, and the wings of the geese were hung on the hooks of the conveyor chain suspended in the pipeline, and they were transferred to the next procedure to take the liver to another workshop.
The liver worker faced the goose body (the goose's chest and abdomen was facing towards the liver. Since the fatty liver and other abdominal organs and the corpus callosum have been detached, move it slightly downwards with the aid of gravity, then pull the right hand to the left, and gently pull the liver from the left hand. Underlying blunt dissection, the gallbladder is left on the viscera and the corpus callosum together with the transfer chain hook down to a workshop.
If the gallbladder ruptures after taking the liver, there will be a tap next to the liver, and the residual bile can be rinsed immediately. The only work for the workers who remove the fatty liver is to take the liver and wash one hand for each liver. Immediately after the removal of the liver, the operator was placed on the operating table behind him. Another worker removed and packed the connective tissue, fat, and green exudates from the gallbladder on the fat liver and transferred it to the next procedure.
(2) The thoracotomy was performed with a knife to cut the sebum and peritoneum from the front of the keel along the left side of the keel ridge to the back of the keel. From the bare sternum, use surgical rongeur or scissors to cut the sternum forward along the ridge of the keel from the back of the keel, open the chest cavity, remove all the internal organs, hold the liver with your left hand, and use the knife or scissors to treat the fatty liver and other dirt. Remove the gallbladder and remove the fatty liver.
5. Fatty liver shaping and packaging (1) Plastic goose liver must be removed after removal of the liver, that is to remove residual liver fat, rinse with water and put in 1% salt water soak for 10 minutes, remove and drain water after weighing, Roughly graded.
(2) Packaging In order to ensure the export of fresh liver, it should be packaged and stored in a 0-5°C freezer and directly exported. The storage time should not exceed 7 days. If the fatty liver is quickly frozen in a cold storage at -18--20°C, remove the fatty liver and re-dress it to remove the blood on the liver surface. After grading, pack and pack according to level. The weight of each box is generally 10 kg. According to the size of the liver, the first use of plastic wrap bags (non-toxic) for small packaging, each plastic wrap 2-3 bags, and then pack the small package, bundled, stored in the cold storage, according to the batch Export. Frozen liver can be stored in a cold storage at -18-20°C for 2-3 months.
6. Goose fatty liver grade standards in view of the quality and size of fatty liver, must be assessed and grading, and according to the quality of the price. Fatty liver rating criteria are based on fatty liver weight, sensory evaluation and chemical composition and other indicators.
At present, China is still in a small amount of production stage. The acquisition rating is generally divided into two levels, that is, 300 grams or more is a grade, and 200-300 grams is a grade.
With China's accession to the WTO, the introduction of foreign breeders with fatty liver goose, and has accumulated many years of cross-breeding and feeding management, as well as goose fatty liver processing experience, should be in line with international standards, and hope to make the goose fat liver production industry Take a higher level and achieve better economic and social benefits.
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