Processing storage of earthworms
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1. Stop all medicines for 1 month before sale. For anti-coccidial sulfa drugs, stop using them after the middle of the term.
2, fasting 24 hours before slaughter, only to drink water. In order to facilitate complete bloodletting, cleaning up the internal organs and reducing the cost of feeding.
3. When catching the rake, loading and unloading trucks and on the way during the slaughter, collisions and squeezing shall be prevented so as not to affect the appearance of skin color and reduce the grade of commodities.
4, remove sickness.
II. Hand-slaughter and its processing
1, hanging hanging on a slaughter hook.
2. Slaughter and bloodletting The skull will be slanted downwards and fixed, with a small sharp knife reaching out to the mouth, and the tip of the knife reaching the second cervical spine. The joint between the jugular vein and the bridge vein will be severed. Then the tip of the knife is pulled out slightly, through the maxillary crevice, the brain is diagonally stabbed to the inside of the eye to destroy the nerve center.
3. After immersed in the slaughter for 10 minutes, dip it in hot water of about 70°C, soak the legs and head in water first. After a few seconds, put the whole carcass into the water and turn it quickly to make it hot. Feather, remove after 2-3 minutes. Individuals can not easily unplug the hair, can be partially hot again.
4. Take off the feathers manually on the workbench, and finally use the forceps to remove the remaining needle feathers and velvet feathers. The depilated carcasses are rinsed with water to remove blood stains and other debris.
5, removal of the hernia sac in the neck after the hernia sac cut 3 cm mouth, with the right hand stripping the hernia sac, cut off both ends of the esophagus can be removed.
6. Clean the feces in the cloacal cavity. Put the carcass upside down on the Operating Table. Use a pair of scissors to separate the anus from the surrounding tissue. Fix the carcass with your left hand. Pull your right hand out of the bowel and re-extension your abdomen. Slow down the bowel. Slowly pull out to prevent rupture of the bowel.
7. After the carcass has cooled and slaughtered, the average body temperature is still between 37 and 40°C. Air-cooled or cold-water cooling methods for domestic chickens are generally used. This method is to cool the carcasses in a cool room or cold water at 2 to 3°C, and to reduce the carcass temperature to 3 to 5°C over several hours.
Third, the storage of the treated white strips stored at -30 ~ -35 °C under the conditions of more than one year, the same meat flavor.
4. Processing and Storage of Whole Feather Frozen Bream A requirement of a full-feather frozen quail is that the quail feathers are intact, the back hair is not shed, the tail feathers are complete, and feathers are free of fecal contamination. Slaughter methods are also oral bleeding or cut off the three-tube method. After slaughter, the cockroach should comb feathers in front of the corpse, fix it, and pack it into the box. Stored in a cold room at -20 to -30°C.
