1. Process flow: pre-slaughter inspection → slaughter → scalding → hair removal → cleaning → removal of head, neck, wing and tendon → cooling → laparotomy for liver and viscera → fresh liver classification → cold storage or frozen storage 2. Operational points ( 1) Cooling: The depilated carcass was immediately cooled at a temperature of 5°C for about 18 hours to promote surface drying; the fat was solidified, the internal organs became hard, and the liver was facilitated by caesarean section. (2) Laparotomy: Take the cooled goose carcasses on the operating table, start from the end of the goose keel, make a longitudinal incision along the midline of the abdomen, and continue to the cloaca front edge. Slowly cut the peritoneum, expose the liver, carefully cut, and take the complete liver. The liver was removed and soaked in 1% saline for 10 minutes. The surface was wiped with a clean cloth, and the pan was placed in a stepped manner. The temperature of the liver chamber should be kept below 5°C. (3) Grading criteria: 600-900 grams of premium goose fatty liver; 350-600 grams of first-grade goose liver; 250-350 grams of second-grade goose liver; 150-250 grams of third-grade goose liver; Liver) 150 grams or less. (4) goose fat liver sensory indicators: light yellow or pink color, high quality should be rose; tissue texture soft and solid, bright surface, no spots, no lesions, uniform color. (5) Preservation and transportation: Gradually processed goose liver will be placed in a plastic tray as required. A layer of crushed ice is placed under the plate, a piece of white paper is laid on the ice, and it is put into a refrigerator. After 72 hours of transportation and sale, the quality and shelf life of fresh liver can still be guaranteed. The graded fat liver can also be frozen at a temperature of minus 28°C and then stored at a temperature of minus 18-20°C for two to three months.