The variegated variegated color belongs to the family Paeoniaeidae. The shells are small and thin, long and round. In general, the length of the shell is larger and the width is smaller. The height of the shell is about 2/3 of the length of the shell. The top of the shell slightly protrudes, lies in front of the back edge, and slightly bends forward. The distance from the top of the shell to the front edge is approximately 1/4 of the shell length. The small moon face is narrow and lanceolate or not obvious. Ligaments are slender. Radiating ribs are dense, slightly larger at the front and rear, and interwoven with concentric growth ribs. The color and pattern of the shell surface vary greatly and there are spots or patterns composed of brown, dark brown and auburn. From the top of the shell to the ventral surface, there are usually 2 to 3 light-colored ribbons; the inside of the shells is gray or red. All of China's coastal areas are distributed and inhabited in sand or mudflats along the coast near the estuary or in the Inner Bay. The depth of the burial period varies from season to season and varies from person to person. Varieties are rich in nutrients and are delicious in meat. In addition to fresh food, they can be processed into dried and frozen products and canned. Processing export frozen mutton meat, frozen to block more, but currently the most popular single-particle frozen mutton meat, economic benefits are also high, the following describes the process of single-grained frozen smashing. First, the process of raw materials → selection → Tusha → cooking → stripping → washing → grade → frozen → packaging Second, the operating points 1. Requires fresh oysters. The crushing shellfish, dead shellfish, and muddy shellfish were removed, and then preliminary graded according to large, medium, and small. 2. The quality of holding up the sand and variegated meat is very much dependent on whether it will spit out the body's sediment. The tanning pool is the best in running water. Flowing water can not only reduce the temperature of the water in the pool, but also keep enough oxygen in the water, prolong the survival time of the mottled maggots, and can also timely drain the mud spit discharged by the moth. Flowing water is used to inject seawater from one end of it and then out the other end. The specific method is to wash the sediment of the clam shell face collected with seawater first, and put it into a porous plastic box, each box is loaded with 6-8kg, and the thickness is 6-8cm; then the plastic with the tilapia is used. He put the box into the seawater, with a water depth of 40 to 50 cm. The time for zhefu to spit sand depends on the temperature, and the general zheyang 3-8h can basically spit the body's sediment. When the temperature is low in March-April. The time for desalination is 7-8h; when the temperature is high in June-July, the desalination time is 3-4h. After leaving the pool, if the temperature is high. The variegated cockroaches that spit the sand are temporarily stored in a precooling chamber at 5-6°C. 3. Cooked and graded oysters are cooked separately according to specifications. In the past, boiled rice dumplings were often boiled in a hot pot. To improve the quality of meat. Steam cooking is currently used. The cooker has a pressure cooker and a steamer. When cooking. Temperature, time, and pressure are three important parameters. If these three parameters are not well understood, it will affect the quality of the product. Due to the different specifications of cooking appliances and the amount of steam to be placed, these three parameters are difficult to be unified, but it is possible to pass the tests before processing to find the ideal parameter values. 4. Shell meat separation If the three parameters of temperature, time, and pressure are better, shellfish separation will be easier. Holding a shell gently flicks, the flesh will fall. Can also be used to make meat from the 8th wire special small blade, head width of about 1.5cm. After cooking the oyster shell, the meat is generally attached to the inner wall of a shell and the meat is removed one by one with a spatula. When taking the meat, hold the shell with the meat in one hand, and hold a small blade in the palm of your hand. The blade cuts off the meat column on the inner wall of the shell, and the flesh will completely fall off. When the shell is separated, pay attention to the integrity of the flesh shape. 5. Wash the picked quail meat in a plastic basket and wash it with water. Put a little less per basket. It can be dispersed in the inner basket to facilitate the cleansing. In order to achieve an ideal scrubbing effect, five vats are generally used to remove residual sodium hypochlorite. After washing, there must be no sand or crushed mink in the meat. 6. Grading will be washed good meat on the table, after the classification of the drain, the specifications are as follows: holding large, 200-300 / kg, large, 500-700 / kg, small. 700-900 capsules/kg, holding small, 900-1200 capsules/kg. 7. Place a plastic sheet on the 10kg frozen pan. Then the well-cooked cooked mutton meat will be discharged one by one neatly, only to the distance and line spacing should be as small as possible, but do not stick together. A layer of plastic cloth is placed on this layer of meat. A plate of 5-6 layers is appropriate. 8. The quick-frozen food will be quickly sent to the frozen meat between the quick-freezing. The quick-freezing temperature should be below 30°C, and the frozen product's central temperature should be 18°C. 9. The detached plated ice skimmer shakes the quick-frozen single gravy from the plastic sheet, holds the quail meat in a plastic basket, and puts it in a cold water of o-4°C. Speed ​​is faster. Put the basket in the water for a turn and put it on immediately. When the pellets are loose. Pack it now. L0. Weighing and packaging Weighing the meat of ice-plated clothes according to the provisions, generally each 2kg, must be enough moisture (deducted moisture) when weighing, and put it into plastic clothes. First fasten the mouth, and then install the carton. Each box of 6 bags (net weight 12kg). Use brewing alkali to stick to the bottom and top of the box. And sealed with tape, the box marked product name, grade, number, processing date. 11. Storage refrigerated and packed cartons are stored in a refrigerator. The temperature of the reservoir is stable at about 18°C. The effective storage period is 4 months. Third, the quality requirements of quality fresh. Light yellow or pale ginger yellow, clean without impurities. The odor is normal and odorless, moderate in ripeness (about eight matures is good), uniform in size, complete in shape. The mantle (commonly known as the edge) does not fall off by more than 10% (when both sides of the mantle are connected with the axe foot and the drain pipe, it is only acceptable if only one side is connected).
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