Slaughtering and producing technology of safety pigs

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...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the shortcomings of the existing technology, such as the remaining heat energy in pork products is relatively large and the pork is not delicious.

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