绿色食品肉猪屠宰及冷却分割加工工艺

Technics of Slaughter and Cut Apart and Cooling for Green Food Pork

本文介绍了先进的绿色食品肉猪屠宰工艺,在工艺制定中借鉴了欧共体标准和欧美先进工艺技术,在该屠宰工艺中采用了水平与垂直放血相结合的放血技术;蒸汽烫毛、二次分段冷却技术;烫毛或剥皮前的清洗、拍干技术;质量控制上采用了HACCP质量关键点控制体系,以确保绿色食品猪肉在屠宰过程中的质量标准和卫生要求。

The article introduces the modern slaughter Green Pork technique. During the processing, the technique has heen referred the standard of European Community and Euramerican method. Moreover, the technique uses combination horizontal and vertical depletory method; removing hair by steam; cooling by two times; cleaning and drying before decorticating or removing hair; and quality control by using HACCP system to ensure the quality and healthy standard in the slaughter procedure.