Processing materials of duck blood: 50kg of salt, 0.8kg of sodium carboxymethyl cellulose, 0.7kg of sodium citrate (anticoagulant), 0.5kg (0.25 for blood collection and preparation), 0.0 kg of calcium chloride 10kg of water (dissolved in salt 4; Soluble carboxyl17; 27) Processing technology: blood collection, filtration, ingredient filling, vacuum punching, sterilization, inspection, warehousing and blood collection: 0.25kg sodium citrate is put into a blood container in advance; Pour 50k duck blood; Put it in 4- 10oC cold storage for later use. Filtering: the cooled duck blood is filtered by a 10 mesh screen to remove a small amount of clots. Ingredients: mix 0.25 kg sodium citrate, 0.7 kg sodium carboxymethyl cellulose, 0.2-2% calcium chloride (matching solution) and 27 kg water. Filling, vacuum degassing and packaging: subpackaging the prepared duck blood in a box with a fixed shape; After curing, heat sealing and packaging are carried out under vacuum condition. Sterilization: put the packaged duck blood in hot water at 60-90℃ for 30- 140 minutes (or autoclave for 5-40 minutes). Storage: naturally cool the sterilized duck blood, and store the qualified products at 0-4℃. Shelf life 1 month. Inspection index: moisture kg; Protein > 0.25g/kg; salt

Preparation method and exclusive formula of duck blood 1. Explain the process of opening a store, including the location of the store, staffing, material procurement, etc. 2. Detailed technical approval of the project, including raw material selection, procurement, taste change, proportion, etc. 3. Shop management skills to easily create wealth.