Second, let the pig rest before slaughter to prevent panic attacks or chase. Because fatigue will cause abnormal heartbeat, resulting in incomplete bloodletting, thus affecting the bright meat.
Third, bloodletting. In order to operate safely, the pigs were first knocked out or electrolyzed to eliminate the pig's resistance. Then, 0.5 to 1 centimeter to the right of the neck line and 1.5 to 2.5 centimeters away from the forefoot root, the incision was made and the carotid artery and vein were cut off. The knife tip and the sternum are at an angle of 45 degrees. The depth of the knife is about 13 to 18 centimeters. The movement is rapid and the time is about 1 to 1.5 seconds. The bleeding time is generally 5 to 10 minutes. The released blood accounted for 3.2% to 3.5% of the live weight, even if it met good requirements.
Fourth, hair removal. The water temperature is suitable for 65 to 70 degrees Celsius; without a thermometer, fingers can be inserted into the water to be able to withstand water and heat. If the water temperature is too high, the epidermis will coagulate, and it will not be easy to recuperate; if it is too low, the pores will not be opened and the plucking will be difficult. It will leave residual hair and make the meat lose its color.
Fifth, open up. It should not take more than 30 minutes from bleeding to opening the viscus, otherwise the contents will not be easily removed and the quality of the viscera will be reduced. In addition, the internal organs must be removed with heat. After the internal organs are cold, the oil cannot be removed.
Six, go head. Cut vertically along the posterior border of the occipital bone and head and neck joints. Seven and a half. Cut two halves along the midline of the spine and divide them into small pieces along the ribs for sale or food.
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