Slaughtering and processing method for laying hens

Abstract

The invention belongs to the technical field of laying hen slaughtering, and particularly discloses a slaughtering and processing method for laying hens. The method comprises the following steps: hen selection: selecting adult laying hens with good growth and development conditions for later use; slaughtering: manually hanging the selected laying hens, firstly carrying out electric stunning, then clamping the heads of the hens by crossing the wings of the hens, and then carrying out pulse cutting and bloodletting on the necks of the hens to slaughter the laying hens; blood draining: after slaughtering, hanging the laying hens upside down and draining blood until no blood drips from cut places; and unhairing: conducting spraying and scalding with hot water having a temperature of 56-59 DEG C via a spraying machine to remove hair and residual film skin on the bodies of the hens. According to the invention, an original mode of cold water soaking for precooling is changed into the mode that the hens are precooled in a 0-DEG C constant-temperature precooling house without contacting with water, so the nutrition of the hens is not lost in the precooling process, and the acidity of meat quality is reduced, products are fresher and tenderer; bloodletting operation and blood draining are conducted after slaughtering of the whole hens, so problems in the appearance and color of the hen products are solved; and the spraying machine is adopted for hot water spraying and scalding, so original basin pool scalding is changed, spraying is uniform, scalding time is short, and nutrition is not lost.

Description

technical field [0001] The invention belongs to the technical field of laying hens slaughtering, and in particular relates to a slaughtering and processing method for laying hens. Background technique [0002] Laying hens refer to chickens that are raised to lay eggs to supply eggs. Unlike broiler chickens, the main issue of people raising laying hens is to improve egg quality and maintain or increase egg production, not to improve chicken quality. Eggs are the main source of income for laying hens. The breeds of laying hens should be selected from local chickens that are strong in physique, strong in disease resistance, strong in foraging, good in egg quality, high in egg production rate, rough fed, and adapted to the local environment. [0003] Scientific research shows that the temperature of chilled fresh meat drops rapidly to 0°C-4°C after slaughtering livestock and poultry, which inhibits the reproduction of zoonotic pathogens such as avian influenza and streptococcus ...

AI Technical Summary

Problems solved by technology

However, chilled meat faces the bottleneck of juice loss, surface browning and short shelf life. The existing frozen chicken processing line devices and methods cannot reduce the growth of bacteria in low-temperature environments, and the processed chilled meat faces juice loss and surface browning. The problem of changing, incomplete cleaning will cause serious pollution and reduce the shelf life of chilled meat

[0005] China Patent Network proposes a chilled chicken slaughtering and processing device and its slaughtering and processing method (the authorized announcement number is CN111418638A). This patent uses the plasma electrostatic field to prevent bacterial growth, achieve the purpose of continuous insurance, and avoid juice loss and surface browning , to ensure the quality and prolong the shelf life. However, there is currently a foodborne pathogen called Campylobacter. Since 2005, Campylobacteriosis has been the most frequently reported zoonotic disease. The number of confirmed cases of Campylobacteriosis worldwide a rapid upward trend

Campylobacter epidemiological studies have shown that handling or eating contaminated chicken products and their cross-contaminants is the most important route of human infection with Campylobacter, and more than 90% of sporadic cases of human infection with Campylobacter are due to consumption of fresh chicken And other poultry meat, in order to suppress this germ, when actually slaughtering now, generally all is to adopt chemical preservative to process, although can restrain germ and guarantee edible mouthfeel, there is bigger side effect to human body, therefore, this technical field A method of slaughtering and processing chickens for laying hens was proposed to solve the problems raised in the above background