Slaughter and bloodletting: The commonly used methods include three methods: stick strike, head and neck shift, and neck cut. The stick hit method is to grasp the hind limb or waist to lift the rabbit in one hand, and the other hand to hit the root of the two ears with a stick or palm. One stun or death is required. The shift method is to grasp the rabbit's hind foot with one hand, grab the rabbit's head with the other hand, let the rabbit body stretch as far as possible, and then suddenly pull hard, while quickly twisting the head side, so that the head and neck joints dislocation death. Immediately after the death of rabbits, the blood vessels of the neck should be severed.
Peeling: After the rabbit is killed, hang it with a hook or rope at the ankle joint of the hind limb, then cut the skin of both posterior ankles annularly, and then cut the skin along the inner side of the thigh through the tail, peeling the skin of the hind legs to Tail root, cut off the tail, carefully flip the skin down and forcefully pulled down to the forelimb wrist and lower roots, cut off the skin. Peeling tools are best used with scissors. Care should be taken to avoid scratching the skin and reducing the quality. If you want to eat skin rabbits, do not peel and take the method of hair removal, 3000 grams of water can be added with 400 grams of quicklime, the good rabbits will be slaughtered, flip a few times out, wipe by hand, rabbit hair can be removed.
Recitation: After peeling the rabbit, remove the anterior and posterior feet at the wrist and the ankle joint, cut the head from the neck and neck, and incise the abdominal wall along the midline of the abdomen. Take care not to damage the internal organs, check for lesions, and quickly determine whether they can eat. . Then remove the internal organs, remove blood stains and glands that may cause offensive odors, and finally separate the internal organs.
Sales and storage: The carcass can be packaged according to different requirements. After cooling at 0-4°C for 10-12 hours, it can be sold, or frozen at -17.5°C～-20°C. Dry storage method can also be used. There are two methods: air drying and smoke drying. Claw, tail, viscera, can not be washed with water) soaked in soy sauce for 1 to 2 days, the onion, ginger, garlic, pepper and other seasonings and allspice into the pot, hanging in a ventilated place to dry or smoke on the smoke dry. Fengrun Agricultural Information Center!
Peeling: After the rabbit is killed, hang it with a hook or rope at the ankle joint of the hind limb, then cut the skin of both posterior ankles annularly, and then cut the skin along the inner side of the thigh through the tail, peeling the skin of the hind legs to Tail root, cut off the tail, carefully flip the skin down and forcefully pulled down to the forelimb wrist and lower roots, cut off the skin. Peeling tools are best used with scissors. Care should be taken to avoid scratching the skin and reducing the quality. If you want to eat skin rabbits, do not peel and take the method of hair removal, 3000 grams of water can be added with 400 grams of quicklime, the good rabbits will be slaughtered, flip a few times out, wipe by hand, rabbit hair can be removed.
Recitation: After peeling the rabbit, remove the anterior and posterior feet at the wrist and the ankle joint, cut the head from the neck and neck, and incise the abdominal wall along the midline of the abdomen. Take care not to damage the internal organs, check for lesions, and quickly determine whether they can eat. . Then remove the internal organs, remove blood stains and glands that may cause offensive odors, and finally separate the internal organs.
Sales and storage: The carcass can be packaged according to different requirements. After cooling at 0-4°C for 10-12 hours, it can be sold, or frozen at -17.5°C～-20°C. Dry storage method can also be used. There are two methods: air drying and smoke drying. Claw, tail, viscera, can not be washed with water) soaked in soy sauce for 1 to 2 days, the onion, ginger, garlic, pepper and other seasonings and allspice into the pot, hanging in a ventilated place to dry or smoke on the smoke dry. Fengrun Agricultural Information Center!
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