A large goose egg has a relatively small specific surface area and a thick, smooth and hard eggshell; it is not easily broken, but there is no duck shell toughness compared to duck eggs. Small pores, tough eggshell membranes, and strong oily layers on the surface of the eggshell lead to tight closed pores that directly affect gas exchange, water evaporation, heat transfer, and clam shell hatching. Collecting eggs requires the goose family to write the daily eggs on the date of production. The egg is turned around 180 degrees each day to prevent the egg yolk from sticking to the eggshell membrane. Eggs are fed once every 7 days to prevent freezing, heat, sun, and rain. Some people have been transporting eggs on tractors, and the eggs have been damaged due to the bumpy bumps on the mountains. Therefore, egg cartons are required to be used to hold eggs. Buffers are also required under the cartons when transporting vehicles. The temperature of the pre-, mid- and late-stage and hatching period of hatching using the temperature-controlled electric incubator (in the summer and autumn on the stall) was 39°C~38°C, 38.5°C~37.5°C, 37.5°C~37°C, 38°C respectively. ~38.5°C. The relative humidity is as follows: 80% to 75%, 65% to 60%, 60% to 70%, and 90%. The temperature in the later period is higher than the relevant data. Higher temperatures can promote rapid shelling, especially in the later stages of hatching. Simulating an ecological hatching incubator, turning eggs always flips 90 degrees back and forth along the center axis, monotonous and "mechanical." Should be in the hatching of 3 days to 10 days of age, manually turning the eggs once a day after cool eggs, so that a large angle of the goose, change the direction of turning eggs, can reduce the early sticky shell and dead embryo. In the late stage of hatching, the egg surface is sprayed with water in the dry and hot summer and autumn, and the cool eggs are sprayed on the egg surface. The first is to increase the humidity, the second is to dissolve the oily layer on the surface of the eggshell, and the third is to reduce the temperature. Twice daily. In the first 3 days of the shell, white vinegar (500 ml per 20 liters of water) is added to the water, regardless of the seasons. The main ingredient in the white vinegar is acetic acid, which can be combined with the calcium in the shell to form calcium acetate, embrittlement of the eggshell. , conducive to shells. After the small hole is started, no water is sprayed, because the water spray cannot be even. Some goose eggs are sprayed with water too much, which may cause a few clamshell chicks to suffocate and die. At this time, if it is a hot day, use a thin cotton cloth to dampen it until it doesn't drip. Cover it on the egg surface. Not only can it cool down quickly, but it can also let the hatchlings be wet, preventing feathers from sticking to the eggshell membrane and not being able to get out of the shell. However, the cotton cloth will be lifted before it completes. There are a small number of weak births in the proper midwifery. After the shell is broken, it is not possible to get out of the shell. If the red blood capillaries are not seen on the eggshell membrane, the eggshell can be crushed moderately and the head pulled out of the shell. But it is just pulling out of the shell. At this time, if the entire gosling is dragged out of the shell, the umbilicus hole will not cause hemorrhage and death due to the automatic detachment of the eggshell membrane, or it will become a culling youngster.
The color of Crispy fried Onion products is Natural yellow.Because its crispy taste,fried onion usually used in cooking,and many people eating directly as snacks.
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Fried Onion Products Huaiyang County Wanyuan Garlic Foods Processing Industries Co.,Ltd , https://www.wanyuangarlicfood.com