First, breaking: (1) From the middle of the five or six ribs (one rib before and after), the forefoot of the neck is the raw material of the first and second meat; (2) From the lumbar spine and the intervertebral space (allowing the lumbar spine to receive one and a half), the lower back area is the fourth raw meat. For example, to produce No. 3 lumbar muscles, it must be connected to the back of the leg to make No. 4 meat. (3) In the vertebrae, 4-6 cm below the vertebrae are the iliac crests, and the vertebral site is the raw material of the big ribs; (4) Remove 1 to 2 cm on the front leg and wrist joints, and remove 2 to 3 cm on the hind leg and elbow joints; Second, Eviscerate: (1) Shoulder shoulder bones (including other cartilage) should be removed in front leg area, and front leg bones should be removed afterwards; (2) Remove the vertebrae as large rows of muscles; (3) The ham bone is removed on the hind leg, and the leg bone and other bone ridges are removed. (4) When eviscerating, pay attention to not damage the sarcolemma as far as possible, keep intact, and pay attention to the broken knife. Requirements: There are no bones, bones, cartilage; Third, trim: (1) Do not damage the muscles of the four parts during the trimming inspection and processing, and strive to make the trimming and cutting surface neat; (2) Pay attention to cuts, plaques, bleeding points, bone fragments, cartilage, blood stains, lymph nodes; especially pharyngeal lymph nodes, sores (especially injection sites, etc.) (3) The fat to be removed must be trimmed; (4) The two grooves and fat on the surface of No. 1 meat should be repaired with force, but they cannot be dug deep to prevent the uncleanness of the meat on the top surface; (5) No. 2 meat leg membranes are allowed to remain in order to keep the muscles intact and the marginal fat must be repaired. The internal fat, periosteal and small blood vessels exposed after deboning should be trimmed properly, but the muscle integrity must not be affected. ; (6) The decidua of the third row of meat must be kept intact, and the marginal muscles must be straight to maintain the overall appearance; (7) No. 4 meat trimming requirements are consistent with No. 1 meat trimming; (8) The big row must go to the spinal cord, and the non-conforming can be used as raw material for the third meat; Requirements; Complete repair of fat, sarcolemma, no lesions, bleeding points, broken bones, blood stains, and diseased lymph nodes; Fourth, packaging (1) One, two, three, or four meats should be wrapped with polyethylene film for more than two laps each, and each lining of the inner film should be verified by a veterinary inspection. (2) Packing method: On the 2nd meat, the fascia part is first pulled toward the bone recess, and the muscle peeled off at the scapular area is sandwiched inside; on the 4th meat, the fascia part is first clamped in the deboned cavity. Then, the muscles and psoas muscle stripped from the hind leg bones are wrapped in the inside and wound tightly at both ends; the first and third meats must be rectangular or long strips; (3) The product is loaded into the designated location. The product has a net weight of 25kg and 10kg. The bottom part is a small square bag with a film thickness of 0.05mm, a length of 59cm and a width of 42cm. Requirements: The meat pieces are arranged neatly, flatly, and tightly, and a small piece of meat with insufficient weight is allowed to be used as a scale adjustment. Bluetooth TWS hearing earphones for impairment Shenzhen Sunshine Technology Co.,Ltd , https://www.szyatwin.com
Split pork operation flow