(I) Precautions before processing
(1) Stop feeding all drugs 1 month before sale. For anti-coccidial sulfa drugs, stop using them after the middle of the term.
(2) To break the food 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, loading and unloading trucks and on the way during slaughter, collision and extrusion shall be prevented so as not to affect the appearance of skin color and reduce the grade of commodities.
(4) Remove diseased ticks.
(b) Hand-slaughter and processing of white strips
(1) Hanging will hang on a slaughter hook.
(2) Slaughter and bloodletting The skull should be slanted downwards and fixed with a small sharp knife to reach the second cervical spine, and the joint of the jugular vein and bridge vein should 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) 10 minutes after the slaughter, soaking with hot water of about 70°C, first soaking the legs and head into the water, a few seconds later, the whole body is put into the water and quickly turned, making hot water Soak feathers and remove after 2-3 minutes. Individuals can not easily unplug the hair, can be partially hot again.
(4) Debris Defecate manually on the workbench, and then use forceps to remove remaining needle feathers and velvet feathers. The depilated carcasses are rinsed with water to remove blood stains and other debris.
(5) remove the hernia sac in the neck; after the underside of the hernia sac incision 3 cm; mouth, with the right hand to peel the hernia sac, cut off both ends of the esophagus can be removed.
(6) Clean up the excrement in the cloacal cavity, put the carcass upside down on the operating table, separate the anus from the surrounding tissue with scissors, fix the carcass with the left hand, pull the bowel head out with the right hand, and then re-expand the person's abdomen into the small intestine Pull out slowly to prevent the bowel from breaking.
(7) Carcass cooling After the slaughter, 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.
(C) Storage The treated white strips are stored at a temperature of -30 to -35°C, and the meat taste can be unchanged for more than one year.
(4) Processing and storage of full-feather frozen cockroaches Requirements for a full-feathers frozen cockroach are that the cockroach feathers are intact, the back hairs are not exfoliated, 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.
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