Method for processing birds and animals for pet food

Abstract

To provide a birds / animals processing method for pet food, which can more effectively use exterminated birds and animals.SOLUTION: A birds / animals processing method for pet food includes the steps of: freezing captured birds and animals at a captured site; transporting the frozen birds and animals to a processing facility; thawing the transported birds and animals in the processing facility; and dismantling the birds and animals in the process of being thawed.SELECTED DRAWING: Figure 1

Description

Technical Field

[0004] , , , , ,

[0005] , , ,

[0003] , , , ,

[0001] The present invention relates to a method for processing birds and beasts for pet food.

Background Art

[0002] In recent years, the damage caused by birds and beasts such as deer and wild boars that have lost their foraging grounds due to deforestation of mountain forests and the like to damage farm crops in fields has been increasing. Therefore, the birds and beasts that cause damage are exterminated by hunters. Hunters capture birds and beasts using guns and traps. Patent Document 1 discloses a harmful bird and beast extermination system for capturing birds and beasts such as wild boars.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The captured birds and beasts may be used as meat. When processing birds and beasts as meat, it is necessary to process the birds and beasts in a fresh state. Generally, when birds and beasts are processed for meat, hunters process the birds and beasts near the place where they are captured. The processing of birds and beasts includes, for example, euthanasia, bleeding, and disassembly. Performing complicated processing on a plurality of captured birds and beasts is a heavy burden for hunters. Among the captured birds and beasts that are not used as meat, those that are euthanized are buried after being euthanized.

[0005] Furthermore, other animals may feed on the decaying remains of birds and animals after they have been buried in the soil. These other animals may contract various diseases by consuming the decaying remains. In recent years, the transmission of diseases among birds and animals has become a serious concern. For this reason, some areas have prohibited the burial of culled birds and animals. In these cases, new facilities for incinerating the culled animals have been established, and the animals are incinerated. As a result, a great deal of cost is incurred in the disposal of these animals. Thus, birds and animals that have been culled for the purpose of controlling wildlife damage are not being utilized efficiently.

[0006] The objective of the present invention is to provide a method for processing birds and animals used in pet food that allows for more effective utilization of birds and animals that have been exterminated to cause damage. [Means for solving the problem]

[0007] A method for processing birds and animals for pet food according to one aspect of the present invention includes the steps of: freezing the captured birds and animals at the capture site; transporting the frozen birds and animals to a processing facility; thawing the transported birds and animals at the processing facility; and dismembering the birds and animals while they are thawing.

[0008] A method for processing birds and animals for pet food according to another aspect of the present invention includes the steps of: freezing captured birds and animals; thawing the frozen birds and animals by a predetermined process; and dismantling the frozen birds and animals in order from the thawed parts as the thawing progresses.

[0009] A method for processing birds and animals for pet food according to another aspect of the present invention includes the steps of freezing captured birds and animals without bleeding them, thawing the frozen birds and animals, and butchering the birds and animals while they are thawing.

[0010] A method for processing birds and animals for pet food according to another aspect of the present invention includes the steps of: freezing captured birds and animals; thawing the frozen birds and animals by immersing them in water in a container that can hold the birds and animals and in which the water is changed; and dismembering the birds and animals while they are thawing.

[0011] A method for processing birds and animals for pet food according to another aspect of the present invention includes a first freezing step of freezing captured birds and animals; a step of selectively performing one of the following: a process of thawing the frozen birds and animals in a refrigerated environment; or a process of thawing the frozen birds and animals by immersing them in water in a container that can hold the birds and animals and in which the water is changed; and a step of dismembering the birds and animals while they are thawing. [Effects of the Invention]

[0012] According to the present invention's method for processing birds and animals for pet food, it becomes possible to more effectively utilize birds and animals that have been exterminated to prevent animal damage. [Brief explanation of the drawing]

[0013] [Figure 1] This diagram illustrates the general process from the capture of Japanese deer to their eventual use as pet food. [Figure 2] This diagram illustrates the general process from the capture of Japanese deer to their eventual use as pet food. [Figure 3] This is a diagram illustrating a second embodiment. [Modes for carrying out the invention]

[0014] The following describes in detail, with reference to the drawings, a method for processing wild animals for pet food according to one embodiment. In this embodiment, Japanese deer will be used as an example. Figures 1 and 2 are diagrams illustrating the general process from the capture of a Japanese deer to its transformation into pet food. Hereinafter, the area to which a person authorized by a local government or other authority to capture Japanese deer (hereinafter referred to as a hunter) travels to capture Japanese deer will be referred to as the capture site A1. In this embodiment, the processing facility DF for butchering the Japanese deer is located in a different location from the capture site A1. The capture site A1 and the processing facility DF are separated. For example, it is convenient if the capture site A1 is located in an area where Japanese deer live, such as mountains and forests, and the processing facility DF is located near the capture site A1, but it may also be located within a distance of, for example, 30 minutes to 1 hour by car. For example, the capture site A1 and the processing facility DF may be located in different administrative districts. The processing facility DF may also be located within the capture site A1.

[0015] (1) First embodiment First, the hunter captures a Japanese deer at capture site A1 (step S1). The Japanese deer is captured using, for example, a gun or a trap. If the captured Japanese deer is still alive, the hunter euthanizes it. Euthanasia is carried out, for example, by giving the Japanese deer an electric shock. It is generally known that the freshness of Japanese deer meat deteriorates rapidly. Therefore, when Japanese deer is used as meat, in order to suppress the deterioration of the meat's freshness, the euthanized Japanese deer is subjected to bleeding and butchering without delay after euthanasia. The bleeding process includes draining the blood from the euthanized Japanese deer's body. The butchering process includes removing the internal organs of the euthanized Japanese deer and butchering the euthanized Japanese deer into parts. In this case, the hunter's workload increases. In this embodiment, bleeding and butchering are not performed on the euthanized Japanese deer. This further reduces the hunter's workload.

[0016] The hunter transports the euthanized Japanese deer to a freezer (hereinafter referred to as stock point SP1) installed within the capture site A1 (step S2). For example, stock point SP1 is expected to be installed about 30 minutes to 1 hour's walk from where the Japanese deer were captured. As stock point SP1, it is preferable to use a portable freezer so that it can be used at various capture sites. In this embodiment, stock point SP1 is equipped with a container 1 capable of accommodating multiple Japanese deer and a freezing device 2 capable of freezing the inside of container 1. The Japanese deer brought into stock point SP1 are frozen inside container 1. The freezing device 2 pre-adjusts the temperature inside stock point SP1 to a temperature that can freeze the Japanese deer from the surface of their bodies to their internal organs. Here, since stock point SP1 is installed within the capture site A1, the Japanese deer are frozen without any time being spent after euthanasia. Therefore, it is possible to maintain the freshness of the Japanese deer. Furthermore, since the Japanese deer are frozen without being bled, the blood remains fresh within the deer's body during freezing.

[0017] The temperature inside stock point SP1 is preferably adjusted to a temperature that allows for rapid freezing of the deer from its body surface to its internal organs. If the temperature inside stock point SP1 is too low, the deer will freeze too quickly, making the subsequent butchering process for the frozen deer inefficient. If the temperature inside stock point SP1 is too high, it will take longer for the deer's internal organs to freeze. Furthermore, if multiple deer are placed inside stock point SP1, the temperature of one deer will affect the freezing rate of the others, further delaying the freezing of their internal organs. As a result, the freshness of the deer may deteriorate. Therefore, the temperature inside stock point SP1 is preferably adjusted to a temperature between -30°C and -10°C. More preferably, the temperature inside stock point SP1 is pre-adjusted to a temperature between -25°C and -15°C. In this embodiment, the temperature inside stock point SP1 is pre-adjusted to -20°C.

[0018] The hunter repeats steps S1 and S2 until the number of frozen Japanese deer in stock point SP1 reaches a predetermined number. This allows the hunter to sequentially capture other Japanese deer within the capture site A1 while maintaining the freshness of the deer by freezing them in stock point SP1.

[0019] When the number of frozen Japanese deer in stock point SP1 reaches a predetermined number, the multiple frozen Japanese deer are transported from stock point SP1 at capture site A1 to processing facility DF (step S3). The transport of the multiple frozen Japanese deer is carried out, for example, by a transport company using a truck. Alternatively, the transport of the multiple frozen Japanese deer may be carried out by the hunter or the butcher DP described later. The truck used for transport may be equipped with a refrigeration function. If the transport truck is not equipped with a refrigeration function, it is preferable that the travel time from capture site A1 to processing facility DF be within approximately 30 minutes. If the transport truck is equipped with a refrigeration function, it is not a problem that the processing facility DF is located in a remote location far from capture site A1.

[0020] In FIG. 2, the processing facility DF includes a thawing chamber TC. The thawing chamber TC can accommodate a plurality of Japanese serows. The thawing chamber TC is used to thaw the Japanese serows frozen at a desired thawing speed. The thawing chamber TC is provided with a temperature adjustment facility 3 and a humidity adjustment facility 4. The temperature adjustment facility 3 is configured to be able to adjust the temperature inside the thawing chamber TC. The humidity adjustment facility 4 is configured to be able to adjust the humidity inside the thawing chamber TC. When the temperature inside the thawing chamber TC is low, the thawing speed of the frozen Japanese serows is slow and the efficiency of the disassembling work deteriorates. When the temperature inside the thawing chamber TC is high, the thawing speed of the frozen Japanese serows is too fast, so there is a risk that the thawing will progress to the inside of the Japanese serow, and there is a risk that the freshness of the Japanese serow will deteriorate. Furthermore, when the humidity inside the thawing chamber TC is low, the frozen Japanese serows will dry out, so the adhesion between the skin and the meat will progress, and it will take time for the subsequent disassembling work. Also, when the meat of the Japanese serow dries out, the meat quality deteriorates. Therefore, it is preferable that the temperature inside the thawing chamber TC is set to 5°C or higher and the humidity is set to 60% or higher. Also, it is preferable that the temperature inside the thawing chamber TC is set to 15°C or lower and the humidity is set to 60% or higher. More preferably, the temperature inside the thawing chamber TC is set to 5°C or higher and 15°C or lower and the humidity is set to 60% or higher and 80% or lower.

[0021] In the present embodiment, the thawing chamber TC is adjusted so that the temperature is 11°C and the humidity is 70%. Thereby, the plurality of Japanese serows transported to the thawing chamber TC of the processing facility DF are thawed from the surface to the internal organs over time. Through the inventor's trial-and-error experiments, it was found that when thawing a Japanese serow frozen at -20°C in the thawing chamber TC in an environment with a temperature of 11°C, it takes about 72 hours to thaw the Japanese serow from the surface to the internal organs of the individual.

[0022] In the processing facility DF, the person who disassembles the Japanese deer (hereinafter referred to as the disassembler DP) starts disassembling the Japanese deer whose thawing is in progress in the thawing chamber TC (step S4). In general disassembly of Japanese deer, in order to suppress the deterioration of the freshness of the Japanese deer, it is disassembled through a complicated work procedure for each individual Japanese deer. In the present embodiment, since a plurality of frozen Japanese deer in the thawing chamber TC are gradually thawed from the surface over time, the disassembler DP can perform the disassembly process for each part thawed sequentially from the surface. In this case, the disassembler DP does not need to disassemble each Japanese deer including a complicated work procedure. Therefore, the work of the disassembler DP can be leveled and the work efficiency of the disassembler DP is improved.

[0023] The fresh parts of a plurality of disassembled Japanese deer are frozen and stored at a temperature of -5°C or higher and 0°C or lower (step S5). In the present embodiment, the fresh parts of the disassembled Japanese deer are frozen and stored at a temperature of 0°C. Here, the Japanese deer in step S4 is disassembled in a state where thawing is in progress from a state of being frozen at -20°C in an environment where the temperature is 11°C. In this case, in the Japanese deer disassembled in step S4, it is possible to disassemble the Japanese deer in a state where the temperature of the individual Japanese deer is lower than the temperature (0°C) at which it is frozen and stored in step S5. Therefore, in step S5, the parts of the Japanese deer after disassembly can be frozen and stored in a fresh state. In step S5, the frozen and stored parts are obtained through various processes and produced as pet food (step S6).

[0024] Here, an example of the disassembly of the Japanese deer and the production of pet food will be described. The disassembler DP skins a plurality of thawed Japanese deer in the thawing chamber TC. For the skins of the plurality of Japanese deer after skinning, a hair removal process is performed (corresponding to step S4 above). Thereby, the fresh skin of the Japanese deer can be obtained. In this state, the fresh skin is frozen and stored (corresponding to step S5 above).

[0025] In a deer that has been skinned, thawing proceeds sequentially from the surface upwards. In this case, the legs, which are smaller in volume, thaw faster in a thawed deer. Therefore, the butcher DP dissects the forelegs and hind legs from the deer's body (corresponding to step S4 above). This allows for obtaining, for example, fresh shank and thigh meat. The fresh shank and thigh meat are frozen for storage (corresponding to step S5 above).

[0026] Next, while the torso is thawing from the surface, the frozen internal organs are removed from the torso (corresponding to step S4 above). This allows for obtaining a fresh torso and internal organs. From the torso, for example, the loin, meaty ribs, and other meat from the torso are obtained. From the internal organs, for example, the liver, heart, lungs, and stomach are obtained. The fresh loin, meaty ribs, other meat from the torso, liver, heart, lungs, and stomach are frozen for storage (corresponding to step S5 above).

[0027] The skin, when frozen and fresh, can be used, for example, as an ingredient in pet chews to improve the dental health of pets. The thighs, shanks, ribs with meat, and loin can be used, for example, as an ingredient in pet jerky. Other parts of the body, such as the liver, heart, and lungs, can be used, for example, as an ingredient in pet cookies and powdered nutritional supplements. The stomach can be used as pet green tripe because Japanese deer are ruminants (animals that chew grass, etc., in their mouths, send the chewed grass to their stomachs for partial digestion, and then bring it back to their mouths to chew again. They digest food by repeating this series of actions) (corresponding to step S6 above).

[0028] (2) Effects of the first embodiment According to the above embodiment of the method for processing wild animals for pet food, the frozen Japanese deer is gradually thawed over time. This prevents a decrease in the freshness of the Japanese deer during thawing. Furthermore, the butcher (DP) can select and butcher parts that are in good condition according to the state of the thawed Japanese deer.

[0029] Japanese deer that are culled are transported to stock point SP1 without being bled or butchered. Therefore, the burden on hunters is reduced, while it becomes possible to increase the number of Japanese deer that hunters can catch.

[0030] Furthermore, the frozen deer is thawed while still containing its fresh, frozen blood. Generally, deer blood is known to be highly nutritious when fresh. Therefore, by butchering a deer that is thawing and still contains fresh blood, it becomes possible to obtain more nutritious parts for pets in step S5. In addition, in step S4, the frozen deer is thawed at 70% humidity, which prevents the moisture in the deer meat from drying out. In this case, it becomes possible to obtain parts with a juicy texture for pets in step S5.

[0031] Furthermore, in the above embodiment, the frozen Japanese deer is gradually thawed from the surface over time, and the freshest parts are sequentially dissected from the surface of the Japanese deer. Therefore, the disseminator DP does not need to select the freshest parts of the Japanese deer.

[0032] Furthermore, in the above embodiment, since stock point SP1 can accommodate multiple Japanese deer at the capture site A1, hunters can capture other Japanese deer while freezing the captured deer. This makes it possible to increase the number of Japanese deer that hunters can capture. In addition, transporters can transport multiple Japanese deer stocked in stock point SP1 at once. Therefore, even if the capture site A1 and the processing facility DF are far apart, it is possible to reduce transportation costs.

[0033] (3) Second embodiment Generally, since Japanese deer are wild animals, the number captured per day is unknown. If the number of Japanese deer captured remains low for an extended period, the work of the butchers (DP) will stagnate. On the other hand, if the number of Japanese deer captured remains high for an extended period, the workload of the butchers (DP) will increase, leading to a shortage of personnel. Furthermore, if the butchers (DP) are understaffed, even if the Japanese deer are transported from the capture site (A1) to the processing facility (DF), there is a risk that the frozen deer may rot due to inadequate management, making it impossible to effectively utilize the captured deer. The second embodiment can solve these problems.

[0034] In the above embodiment, Figures 1 and 2 and steps S1 to S6 were described as the first embodiment, but in the second embodiment, step S4 is different. Figure 3 is a diagram illustrating the second embodiment. Figure 3 shows a schematic plan view of the processing facility DF.

[0035] The processing facility DF includes a freezer FZ, a water flow tank ST, and a thawing chamber TC. The thawing chamber TC has the same configuration as shown in the first embodiment. The freezer FZ is a housing capable of accommodating multiple Japanese deer. The freezer FZ is equipped with a refrigeration device fz1. The refrigeration device fz1 is a refrigeration device capable of freezing the inside of the freezer FZ. Hereinafter, the freezer FZ and the refrigeration device fz1 will be collectively referred to as stock point SP2. In this embodiment, the temperature inside stock point SP2 is adjusted to a temperature that can freeze the internal organs of the Japanese deer, similar to stock point SP1 installed at capture site A1 in Figure 1.

[0036] The flowing water tank ST is a container with an open top. The flowing water tank ST is set to a size that can accommodate multiple Japanese deer. In this embodiment, the flowing water tank ST is set to a size of 3000 mm (length) x 1500 mm (width) x 600 mm (height). A water source SW is connected to the flowing water tank ST to supply water into the flowing water tank ST. A drainage system WF is also connected to the flowing water tank ST to discharge the water from the flowing water tank ST. As a result, water is constantly supplied and discharged from the flowing water tank ST. In this embodiment, water is replaced while water is stored in the flowing water tank ST (hereinafter, the state of the water in this flowing water tank ST is referred to as the flowing water state). This makes it possible to maintain a nearly constant temperature of the water in the flowing water tank ST. In this embodiment, groundwater is used as the water source SW, and the groundwater is adjusted to approximately 10°C to 16°C. The water supplied to the flowing water tank ST may be adjusted to other temperatures. Furthermore, the water in the flowing water tank ST may be adjusted to a predetermined temperature using a heater or ice.

[0037] Multiple frozen Japanese deer are placed in a flowing water tank ST so as to be immersed in flowing water. Thawing occurs when the frozen Japanese deer are immersed in the flowing water tank ST. When the frozen Japanese deer are placed in the flowing water tank ST, the entire surface of the frozen Japanese deer is covered with water at a nearly constant temperature. Through trial and error experiments by the inventor, it was found that when the water in the flowing water tank ST is flowing at a temperature of approximately 10°C to 16°C, the dismantling process can be carried out within 24 hours, starting from the surface of a Japanese deer frozen at -20°C, with each thawed part being dismantled sequentially. In this case, the frozen Japanese deer are thawed to a dismantled state in a shorter time than the thawing time in the thawing chamber TC, so the dismantler DP can start dismantling the Japanese deer sooner than with thawing in the thawing chamber TC. The dismantling of the Japanese deer is the same as in the first embodiment.

[0038] In this embodiment, in step S3, the Japanese deer transported to the processing facility DF are placed in either the freezer FZ, the thawing room TC, or the flowing water tank ST. The placement of the Japanese deer transported to the processing facility DF may be determined according to the work status of the butcher DP.

[0039] For example, if the butcher DP is busy, the frozen deer may be stored at stock point SP2. If stored at stock point SP2, the frozen deer will continue to be frozen. This allows the frozen deer to be stored while maintaining their freshness.

[0040] Furthermore, if the work situation of the butcher DP is stable, the frozen Japanese deer may be placed in the thawing chamber TC. In this case, steps S4 to S6 described in the first embodiment are carried out.

[0041] Furthermore, if the work of the demolition company DP is stalled, the Japanese deer transported to the processing facility DF may be thawed directly in the flowing water tank ST. This will ensure that the demolition company DP's work is completed in the immediate future.

[0042] Furthermore, it is possible to use the freezer FZ, the flowing water tank ST, and the thawing room TC in combination for the Japanese deer transported to the processing facility DF in step S3. For example, if there are no Japanese deer available for butchering the next day (24 hours later) in the thawing room TC, the deer can be moved from the freezer FZ to the flowing water tank ST to ensure that butcher DP can work 24 hours later.

[0043] (4) Effects of the second embodiment According to the second embodiment, the thawing of frozen Japanese deer in the processing facility DF can be done using both the thawing chamber TC and the flowing water tank ST. This makes it possible to effectively utilize captured Japanese deer while balancing the workload of the butcher DP with the suppression of deterioration of the Japanese deer's freshness.

[0044] Furthermore, the storage locations for frozen Japanese deer will increase in addition to stock point SP1 (see Figure 1). This will make it possible to further increase the amount of Japanese deer that can be captured. Also, since the Japanese deer are frozen at each storage location (stock point SP1 and stock point SP2 in Figure 1), the deterioration of the deer's freshness will be suppressed, making it possible to effectively utilize a larger number of Japanese deer.

[0045] Furthermore, during thawing in the flowing water tank ST, the entire surface of the frozen deer is covered with water, thus thawing the deer. As a result, mites, fleas, maggots, and leeches that were attached to the surface of the deer and did not die during freezing can be washed away from the deer's body surface. Consequently, health risks to the butcher DP are reduced, and it becomes possible to butcher the deer in a hygienic manner.

[0046] Furthermore, during thawing in the flowing water tank ST, the entire surface of the frozen Japanese deer is covered with water at a nearly constant temperature. This makes it possible to predict the thawing rate of the frozen Japanese deer based on the temperature of the flowing water in the flowing water tank ST. As a result, it becomes possible to standardize the workload of the butcher DP.

[0047] Furthermore, in the flowing water tank ST, the entire surface of the Japanese deer is covered with water at a nearly constant temperature during thawing, preventing the moisture in the deer meat from drying out. This reduces the time required for subsequent butchering. Additionally, in step S5, it becomes possible to obtain cuts of meat that have a juicy texture for pets.

[0048] (5) Other embodiments (5-1) In the above embodiment, the size of the individual Japanese deer is not taken into consideration, but the present invention is not limited thereto. The sizes of the individual Japanese deer may vary. In this case, the thawing rate of the frozen Japanese deer will vary according to the size of the individual Japanese deer. Since the frozen Japanese deer will thaw gradually from the surface over time, the butcher DP will be able to select the parts to be butchered according to the size of the frozen Japanese deer. This will make it possible to obtain fresh parts of the Japanese deer regardless of the size of the individual Japanese deer.

[0049] (5-2) In the above embodiment, the Japanese deer was described as an example of a bird or animal, but the bird or animal may be other birds or animals that are targeted for pest control, such as wild boars.

[0050] (5-3) In the above embodiment, the Japanese deer captured in step S1 are not subjected to bleeding, but the present invention is not limited thereto. The Japanese deer captured in step S1 may be subjected to bleeding.

[0051] (5-4) In the above embodiment, a single container 1 is used at stock point SP1, but multiple containers 1 may be provided. Also, a single freezer FZ is used at stock point SP2, but multiple freezers FZ may be used.

[0052] (6) Summary of the Embodiments (Item A1) The step of freezing the captured birds and animals at the capture site, The steps include transporting the frozen birds and animals to a processing facility, The processing facility includes the step of thawing the transported birds and animals, A method for processing birds and animals for pet food, comprising the step of dismembering the birds and animals while they are being thawed.

[0053] According to the method for processing birds and animals for pet food described in Section A1, the birds and animals are frozen at the capture site. This suppresses spoilage, thus reducing waste. Furthermore, since the birds and animals are transported to the processing facility in a frozen state, they can be butchered while still fresh. As a result, the birds and animals that have been culled for pest control can be utilized more effectively.

[0054] (Clause A2) The method for processing birds and animals for pet food according to Clause A1, wherein the transport step includes transporting the frozen birds and animals to the processing facility after they reach a predetermined number.

[0055] According to the method for processing birds and animals for pet food described in Section A2, since the birds and animals are frozen at the capture site, there is no need to transport each captured bird or animal to a processing facility to consider the deterioration of freshness. Therefore, it becomes possible to transport multiple frozen birds and animals to the processing facility together, thereby reducing the cost of transporting the captured birds and animals.

[0056] (Clause A3) The method for processing birds and animals for pet food according to Clause A1 or A2, wherein the freezing step includes freezing the captured birds and animals before bleeding them.

[0057] According to the method for processing birds and animals for pet food described in Section A3, bleeding is not performed on the birds and animals at the capture site before freezing, thus reducing the burden on those who capture them. In addition, since the Japanese deer are frozen while they still have fresh blood in their bodies, it is possible to freeze the blood while maintaining its freshness. As a result, it becomes possible to use blood in a fresh state for pet food.

[0058] (Clause A4) The thawing step includes thawing the frozen birds and animals by a predetermined process, The method for processing birds and animals for pet food according to any one of paragraphs A1 to A3, wherein the dismantling step includes dismantling the frozen birds and animals in order of the parts that have thawed during the thawing process.

[0059] According to the method for processing birds and animals for pet food described in Section A4, the parts are dismantled in order from the thawed parts, making it possible to standardize the work of the person doing the dismantling without having to consider the complicated circumstances related to the dismantling process.

[0060] (Clause A5) The method for processing birds and animals for pet food as described in Clause A4, wherein thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set at a temperature of 5°C or higher and a humidity of 60% or higher.

[0061] According to the poultry processing method for pet food described in Section A5, poultry frozen in an environment set at a temperature of 5°C or higher is thawed. This suppresses the decrease in efficiency of butchering work due to a decrease in the thawing speed. In addition, since poultry frozen in an environment with 60% humidity is thawed, it is possible to suppress the sticking of the skin and meat due to the drying of the frozen Japanese deer. Furthermore, it is possible to suppress the deterioration of meat quality due to the drying of the poultry.

[0062] (Clause A6) The method for processing birds and animals for pet food as described in Clause A4 or A5, wherein thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set at a temperature of 15°C or lower and a humidity of 60% or higher.

[0063] According to the poultry processing method for pet food described in Section A6, poultry frozen in an environment set at a temperature of 15°C or lower is thawed. This suppresses the deterioration of the freshness of the Japanese deer during thawing due to an excessively fast thawing rate. Furthermore, since the poultry frozen in an environment with 60% humidity is thawed, it is possible to suppress the sticking of the skin and meat due to the drying of the frozen Japanese deer. In addition, it is possible to suppress the deterioration of meat quality due to the drying of the poultry.

[0064] (Clause A7) The method for processing birds and animals for pet food according to any one of Clauses A1 to A6, wherein thawing by the predetermined process includes thawing the frozen birds and animals by immersing them in water in a container that is capable of containing the birds and animals and in which the water is changed.

[0065] According to the method for processing birds and animals for pet food described in Section A7, even if a frozen Japanese deer is immersed in water in a container, the water is replaced, so the entire surface of the frozen Japanese deer is covered with water at a nearly constant temperature. This makes it possible to predict the thawing rate of the frozen Japanese deer based on the water temperature. As a result, it becomes possible to standardize the work of those who process the animals. In addition, mites, fleas, maggots, and leeches that were attached to the surface of the Japanese deer and did not die during freezing can be washed off the animal's surface. As a result, health risks to those who process the animals are reduced, and it becomes possible to process the Japanese deer in a hygienic manner.

[0066] (Section B1) The step of freezing the captured birds and animals, The steps include: thawing the aforementioned frozen birds and animals using a predetermined process; A method for processing birds and animals for pet food, comprising the step of dismantling the frozen birds and animals in order of thawing during the thawing process.

[0067] According to the method for processing birds and animals for pet food described in Section B1, the animals are butchered in order from the thawed parts, which allows for the leveling of the butcher's work without having to consider the complicated aspects of butchering. As a result, the butcher's work efficiency is improved, and they can increase the number of birds and animals they butcher. Consequently, the waste of birds and animals is reduced, making it possible to utilize the birds and animals that have been exterminated for pest control more effectively.

[0068] (Clause B2) The method for processing birds and animals for pet food according to Clause B1, wherein the freezing step includes freezing the captured birds and animals before bleeding them.

[0069] According to the method for processing birds and animals for pet food described in Section B2, the captured birds and animals are not bled, thus reducing the burden on those who capture them. In addition, since the Japanese deer are frozen while they still have fresh blood in their bodies, it is possible to freeze the blood while maintaining its freshness. As a result, it becomes possible to use blood in a fresh state for pet food.

[0070] (Clause B3) The method for processing birds and animals for pet food according to Clause B1 or B2, wherein thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set at a temperature of 5°C or higher and a humidity of 60% or higher.

[0071] According to the poultry processing method for pet food described in Section B3, poultry frozen in an environment set at a temperature of 5°C or higher is thawed. This suppresses the decrease in efficiency of butchering work due to a decrease in the thawing speed. In addition, since poultry frozen in an environment with 60% humidity is thawed, it is possible to suppress the sticking of the skin and meat due to the drying of the frozen poultry. As a result, it is possible to increase the efficiency of butchering. Furthermore, it is possible to suppress the deterioration of meat quality due to the drying of the poultry.

[0072] (Item B4) The method for processing birds and animals for pet food as described in any one of Items B1 to B3, wherein thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set at a temperature of 15°C or lower and a humidity of 60% or higher.

[0073] According to the poultry processing method for pet food described in Section B4, poultry frozen in an environment set at a temperature of 15°C or lower is thawed. This suppresses the deterioration of the poultry's freshness during thawing due to an excessively fast thawing rate. Furthermore, since the poultry frozen in an environment with 60% humidity is thawed, it is possible to suppress the sticking of the skin and meat due to drying of the frozen poultry. In addition, it is possible to suppress the deterioration of meat quality due to drying of the poultry.

[0074] (Item B5) The method for processing birds and animals for pet food according to any one of Items B1 to B4, wherein thawing by the predetermined process includes thawing the frozen birds and animals by immersing them in water in a container that is capable of containing the birds and animals and in which the water is changed.

[0075] According to the method for processing birds and animals for pet food described in Section B5, even when frozen birds and animals are immersed in water in a container, the water is replaced, so the entire surface of the frozen birds and animals is covered with water at a nearly constant temperature. This makes it possible to predict the thawing rate of the frozen birds and animals according to the water temperature. As a result, it becomes possible to standardize the work of those who dismantle the animals. In addition, mites, fleas, maggots, and leeches that were attached to the surface of the birds and animals and did not die during freezing can be washed off the surface of the animals. As a result, health risks to those who dismantle the animals are reduced, and it becomes possible to dismantle the birds and animals in a hygienic manner.

[0076] (Clause B6) The freezing step includes freezing the captured birds and animals at the site of capture, The thawing step includes thawing the frozen birds and animals in a processing facility. A method for processing birds and animals for pet food according to any one of paragraphs B1 to B5, further comprising the step of transporting the frozen birds and animals from the capture site to the processing facility.

[0077] According to the method for processing birds and animals for pet food described in Section B6, the birds and animals are frozen at the capture site. This suppresses spoilage, thus reducing waste. Furthermore, because the birds and animals are frozen at the capture site, it is possible to capture other birds and animals at the site while one bird or animal is being frozen. In addition, considering the deterioration of freshness, it is not necessary to transport each bird or animal to a processing facility after it is captured. This makes it possible to increase the efficiency of pest control. Moreover, since the birds and animals are transported to the processing facility in a frozen state, it is possible to dismantle them while they are still fresh. As a result, it becomes possible to make more effective use of the birds and animals that have been controlled for pest control.

[0078] (Clause B7) The method for processing birds and animals for pet food according to Clause B6, wherein the transport step includes transporting the frozen birds and animals to the processing facility after they have reached a predetermined number.

[0079] According to the method for processing birds and animals for pet food described in Section B7, multiple birds and animals are frozen at the capture site, thus maintaining the freshness of the animals while continuing to capture them until a predetermined number is reached. This makes it possible to increase the efficiency of pest control. In addition, since multiple frozen birds and animals can be transported to the processing facility together, the cost of transporting the captured animals can be reduced.

[0080] (C1) A step in which captured birds and animals are frozen without being bled, The steps include thawing the aforementioned frozen birds and animals, A method for processing birds and animals for pet food, comprising the step of dismembering the birds and animals while they are being thawed.

[0081] According to the method for processing birds and animals for pet food described in Section C1, Japanese deer are frozen while still containing fresh blood, making it possible to freeze the blood while maintaining its freshness. This allows for the use of fresh blood in pet food. Furthermore, since the captured birds and animals are not bled, the burden on those who capture them is reduced. This makes it possible to increase the efficiency of pest control. As a result, it becomes possible to effectively utilize the birds and animals that have been controlled for pest control.

[0082] (C2) The freezing step includes freezing the captured birds and animals at the site of capture, The thawing step includes thawing the frozen birds and animals in a processing facility. The method for processing birds and animals for pet food according to Section C1, further comprising the step of transporting the frozen birds and animals from the capture site to the processing facility.

[0083] According to the method for processing birds and animals for pet food described in Section C2, the birds and animals are frozen at the capture site. This suppresses spoilage, thus reducing waste. Furthermore, because the birds and animals are frozen at the capture site, it is possible to capture other birds and animals at the site while one bird or animal is being frozen. Also, considering the deterioration of freshness, it is not necessary to transport each bird or animal to a processing facility after it is captured. This makes it possible to increase the efficiency of pest control. Moreover, since the birds and animals are transported to the processing facility in a frozen state, it is possible to dismantle them while they are still fresh. As a result, it becomes possible to make more effective use of the birds and animals that have been controlled for pest control.

[0084] (C3) The method for processing birds and animals for pet food according to C2, wherein the transport step includes transporting the frozen birds and animals to the processing facility after they reach a predetermined number.

[0085] According to the method for processing birds and animals for pet food described in Section C3, multiple birds and animals are frozen at the capture site, thus preserving the freshness of the animals while continuing to capture them until a predetermined number is reached. This makes it possible to increase the efficiency of pest control. In addition, since multiple frozen birds and animals can be transported together to the processing facility, the cost of transporting the captured animals can be reduced.

[0086] (C4) The thawing step includes thawing the frozen birds and animals by a predetermined process, The method for processing birds and animals for pet food according to any one of paragraphs C1 to C3, wherein the dismantling step includes dismantling the frozen birds and animals in order of the parts that have been thawed during the thawing process.

[0087] According to the method for processing birds and animals for pet food described in Section C4, the animals are butchered in order from the thawed parts, making it possible to standardize the work of the butcher without having to consider the complicated circumstances of the butchering process. As a result, the work efficiency of the butcher is improved, and the number of birds and animals that the butcher can butcher can increase. (C5) The method for processing birds and animals for pet food according to C4, wherein thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set at a temperature of 5°C or higher and a humidity of 60% or higher.

[0088] According to the poultry processing method for pet food described in Section C5, poultry frozen in an environment set at a temperature of 5°C or higher is thawed. This suppresses the decrease in efficiency of butchering work due to a decrease in the thawing speed. In addition, since poultry frozen in an environment with 60% humidity is thawed, it is possible to suppress the sticking of the skin and meat due to the drying of the frozen poultry. As a result, it is possible to increase the efficiency of butchering. Furthermore, it is possible to suppress the deterioration of meat quality due to the drying of the poultry.

[0089] (C6) The method for processing birds and animals for pet food according to C4 or C5, wherein thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set at a temperature of 15°C or lower and a humidity of 60% or higher.

[0090] According to the poultry processing method for pet food described in Section C6, poultry frozen in an environment set at a temperature of 15°C or lower is thawed. This suppresses the deterioration of the freshness of the poultry during thawing due to an excessively fast thawing rate. Furthermore, since the poultry frozen in an environment with 60% humidity is thawed, it is possible to suppress the sticking of the skin and meat due to the drying of the frozen poultry. In addition, it is possible to suppress the deterioration of meat quality due to the drying of the poultry.

[0091] (C7) The method for processing birds and animals for pet food according to any one of the C1 to C6 paragraphs, wherein thawing by the predetermined process includes thawing the frozen birds and animals by immersing them in water in a container that is capable of containing the birds and animals and in which the water is changed.

[0092] According to the method for processing birds and animals for pet food described in Section C7, even if the frozen birds and animals are immersed in water in the container, the water is replaced, so the entire surface of the frozen birds and animals is covered with water at a nearly constant temperature. This makes it possible to predict the thawing rate of the frozen birds and animals according to the water temperature. As a result, it becomes possible to standardize the work of those who dismantle the animals. In addition, mites, fleas, maggots, and leeches that were attached to the surface of the birds and animals and did not die during freezing can be washed off the surface of the animals. As a result, health risks to those who dismantle the animals are reduced, and it becomes possible to dismantle the birds and animals in a hygienic manner.

[0093] (Item D1) The step of freezing the captured birds and animals, The steps include: thawing the frozen birds or animals by immersing them in water in a container that is capable of housing the birds or animals and in which the water is replaced; A method for processing birds and animals for pet food, comprising the step of dismembering the birds and animals while they are being thawed.

[0094] According to the method for processing birds and animals for pet food described in Section D1, the water is changed within the container, allowing mites, fleas, maggots, and leeches that were attached to the surface of the birds and animals and did not die during freezing to be washed away from their body surface. As a result, health risks to the butcher are reduced, and the birds and animals can be butchered in a hygienic manner. Furthermore, because the water is changed within the container, even when the frozen birds and animals are immersed in the water inside the container, their entire body surface is covered with water at a nearly constant temperature. This makes it possible to predict the thawing rate of the frozen birds and animals according to the water temperature, thus leveling the workload of the butcher. In this case, the butcher's work efficiency improves, allowing them to butcher more birds and animals. Therefore, the waste of birds and animals due to excessive thawing is reduced. As a result, it becomes possible to effectively utilize birds and animals that have been exterminated for pest control.

[0095] (Clause D2) The freezing step includes freezing the captured birds and animals at the site of capture, The thawing step includes thawing the frozen birds and animals in a processing facility. The method for processing birds and animals for pet food according to item D1, further comprising the step of transporting the frozen birds and animals from the capture site to the processing facility.

[0096] According to the pest and animal processing method for pet food described in Section D2, the animals are frozen at the capture site. This suppresses spoilage, thus reducing waste. Furthermore, because the animals are frozen at the capture site, it becomes possible to capture other animals at the site while one animal is being frozen. In addition, considering the loss of freshness, it is not necessary to transport each animal to a processing facility after it is captured. This makes it possible to increase the efficiency of pest control. Moreover, since the animals are transported to the processing facility in a frozen state, it becomes possible to dismantle them while they are still fresh.

[0097] (Clause D3) The method for processing birds and animals for pet food according to Clause D2, wherein the transport step includes transporting the frozen birds and animals to the processing facility after they reach a predetermined number.

[0098] According to the pest and animal processing method for pet food described in Section D3, multiple animals are frozen at the capture site, preserving their freshness while continuing to capture animals until a predetermined number is reached. This makes it possible to increase the efficiency of pest control. In addition, since multiple frozen animals can be transported together to the processing facility, the cost of transporting the captured animals can be reduced.

[0099] (Clause D4) The method for processing birds and animals for pet food according to any one of Clauses D1 to D3, wherein the dismantling step includes dismantling the frozen birds and animals in order of the parts that have been thawed as the thawing process progresses.

[0100] According to the method for processing birds and animals for pet food described in Section D4, the parts are dismantled in order from the thawed parts, making it possible to standardize the work of the person doing the dismantling without having to consider the complicated circumstances related to the dismantling process.

[0101] (Section E1) A first freezing step in which the captured birds and animals are frozen, A step of selectively performing either one of the following: a process of thawing the frozen birds or animals in a refrigerated environment, or a process of thawing the frozen birds or animals by immersing them in water in a container that can hold the birds or animals and in which the water is replaced. A method for processing birds and animals for pet food, comprising the step of dismembering the birds and animals while they are being thawed.

[0102] According to the poultry processing method for pet food described in Section E1, in the thawing process in a refrigerated environment, the entire surface of the frozen poultry is exposed to air. As a result, the poultry gradually thaws from the surface inward. On the other hand, in the thawing process by immersion, the entire surface of the frozen poultry is covered with water at a nearly constant temperature. As a result, it becomes possible to predict the thawing rate of the frozen poultry based on the water temperature, allowing the butcher to choose one of the two processes depending on the working conditions.

[0103] As a result, the poor management of frozen animals due to the busy workload of those who dismantle them is suppressed, thus preventing the animals from spoiling. Therefore, it becomes possible to utilize the animals that have been culled for causing damage to animals more effectively without wasting any.

[0104] (Clause E2) The first freezing step includes freezing the captured birds and animals at the site of capture, The aforementioned selective steps include thawing the birds and animals that were frozen at the capture site in a processing facility. The steps include transporting the frozen birds and animals from the capture site to the processing facility, The method for processing birds and animals for pet food according to Section E1, further comprising a second freezing step of freezing the transported birds and animals.

[0105] According to the method for processing birds and animals for pet food described in Section E2, the birds and animals are frozen at the capture site. This suppresses spoilage of the birds and animals, thus reducing waste. Furthermore, because the birds and animals are frozen at the capture site, it is possible to capture other birds and animals at the site while one bird or animal is being frozen. In addition, considering the deterioration of freshness, it is not necessary to transport each bird or animal to a processing facility after it is captured. This makes it possible to increase the efficiency of pest control. Moreover, since the birds and animals are transported to the processing facility in a frozen state and then frozen again at the processing facility, it is possible to maintain the freshness of the birds and animals.

[0106] (Clause E3) The method for processing birds and animals for pet food according to Clause E2, wherein the transport step includes transporting the frozen birds and animals to the processing facility after they reach a predetermined number.

[0107] According to the method for processing birds and animals for pet food described in Section E3, since the birds and animals are frozen at the capture site, there is no need to transport each captured bird or animal to a processing facility to reduce the loss of freshness. Therefore, it becomes possible to transport multiple frozen birds and animals to the processing facility together, thereby reducing the cost of transporting the captured birds and animals.

[0108] (Clause E4) The method for processing birds and animals for pet food according to any one of Clauses E1 to E3, wherein the dismantling step includes dismantling the frozen birds and animals in order from the parts that have thawed as the thawing process progresses.

[0109] According to the method for processing birds and animals for pet food described in Section E4, the parts are dismantled in order from the thawed parts, making it possible to standardize the work of the person doing the dismantling without having to consider the complicated circumstances related to the dismantling process.

[0110] (Clause E5) The method for processing birds and animals for pet food according to Clause E4, wherein the process of thawing the frozen birds and animals in a refrigerated environment includes thawing the frozen birds and animals by exposing them to an environment set to a temperature of 5°C or higher and a humidity of 60% or higher.

[0111] According to the poultry processing method for pet food described in Section E5, poultry frozen in an environment set at a temperature of 5°C or higher is thawed. This suppresses the decrease in efficiency of butchering work due to a decrease in the thawing speed. In addition, since poultry frozen in an environment with 60% humidity is thawed, it is possible to suppress the sticking of the skin and meat due to the drying of the frozen Japanese deer. Furthermore, it is possible to suppress the deterioration of meat quality due to the drying of the poultry.

[0112] (Clause E6) A method for processing birds and animals for pet food according to Clause E4 or E5, comprising thawing the frozen birds and animals in a refrigerated environment, and thawing the frozen birds and animals by exposing them to an environment set at a temperature of 15°C or lower and a humidity of 60% or higher.

[0113] According to the poultry processing method for pet food described in Section E6, the poultry is thawed in an environment set at a temperature of 15°C or lower. This suppresses the deterioration of the freshness of the Japanese deer during thawing due to an excessively fast thawing rate. Furthermore, since the poultry is thawed in an environment with 60% humidity, it is possible to suppress the sticking of the skin and meat due to the drying of the frozen Japanese deer. In addition, it is possible to suppress the deterioration of meat quality due to the drying of the poultry. [Explanation of Symbols]

[0114] 1...Container, 2...Freezing equipment, 3...Temperature control equipment, 4...Humidity control equipment, A1...Capture site, DF...Processing facility, DP...Dismantler, FZ...Freezer, SP1...Stock point, SP2...Stock point, ST...Water flow tank, SW...Water source, TC...Thawing room, WF...Drainage equipment, fz1...Freezing equipment

Claims

1. The steps include freezing the captured birds and animals at the capture site, The steps include transporting the frozen birds and animals to a processing facility, The processing facility includes the step of thawing the transported birds and animals, A method for processing birds and animals for pet food, comprising the step of dismembering the birds and animals while they are being thawed.

2. The method for processing birds and animals for pet food according to claim 1, wherein the transport step includes transporting the frozen birds and animals to the processing facility after they reach a predetermined number.

3. The method for processing birds and animals for pet food according to claim 1 or 2, wherein the freezing step includes freezing the captured birds and animals before bleeding them.

4. The thawing step includes thawing the frozen birds and animals by a predetermined process, The method for processing birds and animals for pet food according to claim 1 or 2, wherein the dismantling step includes dismantling the frozen birds and animals in order from the parts that have thawed during the thawing process.

5. The method for processing birds and animals for pet food according to claim 4, wherein the thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set to a temperature of 5°C or higher and a humidity of 60% or higher.

6. The method for processing birds and animals for pet food according to claim 4, wherein the thawing by the predetermined process includes thawing the frozen birds and animals by exposing them to an environment set at a temperature of 15°C or lower and a humidity of 60% or higher.

7. The method for processing birds and animals for pet food according to claim 1 or 2, wherein the thawing by the predetermined process includes thawing the frozen birds and animals by immersing them in water in a container capable of containing the birds and animals and in which the water is changed.

Images