Slaughtering and producing technology of safety pigs

A production process and safe technology, applied in the direction of slaughtering, slaughtering accessories, slaughtering devices, etc., can solve the problems of large thermal energy retention, safe pork and pork are not delicious, etc., achieve the effect of small product loss, reduce heat, and reduce the formation of frost

Inactive Publication Date: 2018-02-09
成都春源食品有限公司
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  • Abstract
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  • Claims
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Problems solved by technology

[0005] Aiming at the shortcomings of the existing technology, such as the remaini

Method used

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  • Slaughtering and producing technology of safety pigs

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Embodiment Construction

[0019] The present invention will be further described below in conjunction with the accompanying drawings.

[0020] Such as figure 1 A safe pig slaughtering production process, comprising the following steps:

[0021] a. Resting: the pigs to be slaughtered are fed and rested for 9-21 hours, and then stopped for 3 hours, and the food is only drinking water;

[0022] b. Deep resting: After the pigs to be slaughtered are resting, rinse them with water for 3-5 minutes; when the deep resting season is summer, the water temperature is 20°C; when the deep resting season is winter, the water temperature is 38°C. ℃;

[0023] c. Electric stun;

[0024] d. Bleeding and bloodletting: the stunned pigs are tied to one hind leg with a buckle ankle chain, and the pigs are lifted into the track of the pigs' bloodletting automatic conveying line through the pig lifting device, and then stabbed with a knife for bloodletting; The time between the end time and the time of killing the pig is l...

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Abstract

The invention discloses a slaughtering and producing technology of safety pigs. The slaughtering and producing technology comprises the following steps of: a. performing relaxation; b. performing deeprelaxation: after the pigs to be slaughtered are in relaxation, showering the pigs with water for 3-5 minutes, wherein when the season for deep relaxation is summer, the water temperature is 20 DEG C, and when the season for deep relaxation is winter, the water temperature is 38 DEG C; c. performing electric-shock for stunning; d. performing bloodletting and bleeding; e. performing transferring and scalding; f. performing carcass processing; g. performing showering for cooling; h. performing pre-cooling and acid discharge; and i. performing segmentation and packaging: wherein in the whole segmentation process of chilled meat, the temperature of a segmentation workshop is less than or equal to 12 DEG C, the temperature of a packaging workshop is less than or equal to 10 DEG C, and the segmented chilled meat is safety pork, putting the safety pork on a tray with absorbent paper being spread, then transferring the safety pork into a packaging machine, performing overlay film packaging, and in the packaging process, charging mixed gas consisting of oxygen and carbon dioxide in the ratio of the oxygen to the carbon dioxide being 1 to 4 into an overlay film. According to the slaughtering and producing technology disclosed by the invention, the residual heat inside the product is reduced by water gradient, the product loss is smaller, and the lean meat of the product in the market isbrighter in color.

Description

technical field [0001] The invention relates to the field of pig slaughtering, in particular to a safe pig slaughtering production process. Background technique [0002] With the improvement of people's living standards, the consumption of pork in our country is gradually increasing. However, the pork meat processed through the existing slaughtering and processing technology is soft and tastes dry, and the taste is relatively Single, can not meet the needs of contemporary people for product quality. [0003] In addition, after the animal is slaughtered, the transformation of muscle tissue into meat suitable for consumption has to undergo certain changes, including the stiffness, stiffness and maturity of the meat. For example: after the death of animals, lactic acid is produced by biochemical action in the body. If it is not cooled sufficiently in time, the lactic acid accumulated in the muscle tissue will damage the quality of the meat. Cooling and deacidification of pork...

Claims

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Application Information

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IPC IPC(8): A22B3/06A22B5/08A22B5/00B65B31/00B65B25/06
CPCA22B3/06A22B5/00A22B5/0076A22B5/0082A22B5/08B65B25/067B65B31/00
Inventor 张国伟王建国王兴张俊芳李桃季加群彭莉林静
Owner 成都春源食品有限公司
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