| Customization: | Available |
|---|---|
| After-sales Service: | Forever |
| Application: | Sheep, Cattle, Pig |
| Shipping Cost: | Contact the supplier about freight and estimated delivery time. |
|---|
| Payment Methods: |
|
|---|---|
| Support payments in USD |
| Secure payments: | Every payment you make on Made-in-China.com is protected by the platform. |
|---|
| Refund policy: | Claim a refund if your order doesn't ship, is missing, or arrives with product issues. |
|---|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
| Material: |
SUS304 / galvanized steel |
| Voltage: | 440-380V, 3p |
| Installation: |
-overseas installation techinican |
| Final product: |
Sow carcass; meat cuts |
| Advantage: |
-match international slaughter standard -reduce labor intensity -ergonomically process -human slaughter design |
| Warranty: |
12month after installed |
| Production time: |
20-40days |
| Payment term: |
40% deposit to start manu,60% before factory loading |
1, Slaughter
After the sheep are sent to the slaughterhouse, they should go through the veterinary hygiene inspection, and have a 24-hour rest before slaughter according to their health status, slaughter batch and place of origin, in order to recover the fatigue of the sheep on the way. This will not only help to bleed and eliminate the stress reaction, but also improve the body resistance of sheep and reduce the number of microorganisms in muscle and liver.
In addition, it is necessary to wean and feed 1% salt water 12 hours before slaughtering, which can ensure the normal physiological function of the animal, regulate the body temperature, promote fecal excretion, and facilitate complete bleeding. At the same time, in order to prevent stomach contents from flowing out of the esophagus to pollute the carcass when slaughtered sheep hang upside down and bleed, it is necessary to stop water supply 2-4 hours before slaughter.
2, Shower
Generally, a shower is set in the front of the slaughterhouse to wash the dirt on the surface of sheep body before slaughter, reduce the contamination of bacteria and dirt on the surface of sheep body, and improve the quality of meat. The temperature of water is close to that of sheep in winter and not lower than 20 ºC in summer.
3, Stun
Before slaughtering, it is necessary to use electric mahjong to stun the sheep to prevent the intense blood flow caused by terror and pain from gathering in the muscle, resulting in incomplete bleeding, so as to ensure the quality of meat. The manual slaughtering method does not carry out the stun process, but directly assassinates after lifting and hanging.
The corona appliance of sheep is similar to the hand-held corona appliance of pigs. The nose electrode is shaped like a sickle at the front end, and the brain electrode is at the back end. When anesthetizing, hold the anesthetizer to buckle the front end on the nose and lip of the sheep, and press the back end on the medulla oblongata area between the ears and eyes.
4, Slaughter and bleed
The modern slaughtering method only hangs the sheep on the hanging rail, and cuts off three tubes (esophagus, trachea and blood vessels) near the front of the neck with a machete. It is commonly known as wiping the neck. The disadvantage is that the contents or mucus of the esophagus and trachea are easy to flow out, polluting the body and blood.
During manual slaughtering, the sheep shall be fixed on the trough-shaped stool of the sheep slaughtered, or on a board or slate 30cm from the ground. The sheep slaughterer shall hold the sheep's lip in his left hand and straighten it backward, and hold a sharp knife in his right hand. The blade shall face the cervical vertebra and pierce the neck near the mandibular angle. The blade shall be cut towards the cervical vertebra to cut off the carotid artery, slightly raise the back of the sheep, and gently press the chest to drain the blood as far as possible.
Whether the bleeding is sufficient or not will directly affect the quality and storage of mutton. There will be no blood in the carcass with complete bleeding. The blood content of visceral muscles is low and the meat color is light. On the contrary, it is the opposite. Generally, it is impossible to completely bleed the whole body of livestock. Under the condition of good bleeding, the blood content of sheep is generally 3.2% of the carcass weight.
5, Remove head and hoof
The head is cut off from the occipital condyle and the first cervical vertebra (occipital ring joint); The hoof removal means that the front limb is cut off from the wrist joint, and the rear limb is cut off from the tarsal joint.
6, Peeling
After removing the sheep's head and hoof, peel it while it is hot. Peel off the abdominal skin along the midline and the limb skin along the inner side of the limb, and then pull the back skin forward from the tail root manually or mechanically to separate from the carcass.
7, Open
a. Take viscera by laparotomy
Hang the carcass upside down, cut the neck muscle with a knife to separate the trachea and esophagus, and tie the esophagus to prevent the stomach from flowing out during the laparotomy. Then use a knife to open the abdominal cavity through the midline of the abdomen. The left hand extends into the pelvic cavity to pull the rectum, and the right hand uses a knife to cut around the anus in a circle. After tying the end of the rectum, remove the bladder. Then take out the spleen close to the chest, find the esophagus and tie the knot, and then take out all the stomach and intestines. Then cut open the sternum with a knife and take out the heart, liver, lung and trachea.
b. Split in half
The carcass of sheep can be whole or split in half. Before splitting, first separate the back with a knife from top to bottom, which is called ridge tracing or back scratching. Then use a chainsaw or machete to cut the carcass in half along the spine.
8, Carcass finishing
For the whole carcass with the head and hoof removed and the viscera removed, the fat (suet) around the bony tail, thymus, diaphragm, kidney and kidney and the fat in the pelvis should be preserved, and the testicles of the ram should be preserved. Then the carcass shall be inspected, and the residual hair, blood stains, bruises and scars shall be trimmed to ensure that the carcass is clean and sanitary and meets the commodity requirements.
9, Inspection, stamping, weighing and delivery
During the whole process of slaughtering and processing, post-mortem veterinary inspection shall be carried out, and different inspection points such as head, viscera and carcass shall be set up. Those who pass the inspection shall be stamped with the qualified seal of "veterinary inspection" and issued with the inspection certificate. Then it is weighed by electronic scale, put into storage, refrigerated or delivered.
Zhucheng Changhe Machinery Technology Co., Ltd. is a high-tech machinery enterprise specializing in R&D, production, operation and sales. The company has strong technical force and a perfect, complete and scientific quality management system. It has its own scientific research team, production team, sales team and after-sales service team, specializing in the production of pig, cattle and sheep slaughtering equipment, by-product processing equipment, cooking equipment, vacuum packaging machine, rolling vacuum packaging machine, cleaning and air drying equipment, pasteurization line, drying line, smoking stove, frying line and other assembly line equipment. Changhe has strong technical force, high-precision processing equipment and professional sales service system. In recent years, it has been widely praised by domestic users. The company insists on serving customers with high and new technology, and wins the trust of users with superior product quality. Facing the fierce competition in the market, we always adhere to the business philosophy of "quality first, customer first". On the basis of "100% quality and 100% service", the company has improved its after-sales service and strives to manufacture products with excellent quality to serve customers.
Q:Are you a trading company or a factory?
A:We are a factory with more than 6 years of experience in food technology.
Q:How do you guarantee the quality of the machine?
A: We have export experience for 6 years and customers who bought our machine have tested the machine before it was shipped .
Q:Can the voltage of the machine be adapted ?
A:We can adapt the machine to your needs to match your local voltage.
Q:Can you ship the machine to my address?
A:Yes, we support shipping and air transportation, as well as door-to-door service.
Q:Can I go to China and visit your factory?
A:Sure, we are in Weifang, China, welcome to our factory.
Q:Do you have operation manual with the machine?
A:Yes, of course, it is in English version.
Q:Can you offer us the necessary paper to do the customs clearance?
A:Yes, we will send you the commercial invoice, packing list, bill of lading and we'll also meet your other request.
Q:How about the packing?
A:Outside Package: Plywooden packing case as export standard ; Inside Package: Stretch film
){kind=link}