First, raw material requirements Meat rabbits must be selected from non-endemic areas. Before the slaughter, it should take 12 hours to fast food and rest, but it must be fully watered. After inspection, no patient can be sent to slaughter.
Second, processing, grading living rabbits using voltage 70 volts, current 0.75 amps around the hemp appliances, touching the back of rabbit ears. Then slaughter and release the blood, bleeding time of not less than 2 minutes. After scrubbing, skinning, tailing, amputation, caesarean section and other procedures, and then make the necessary trimming, Serve meat rabbits. China's export of frozen rabbit meat can be divided into bone-free rabbits and bone-bearing rabbits. Rabbit bone meat is divided into four grades by weight. The boneless rabbit meat is mainly divided according to the anatomical site. The grading standard for boned rabbit meat is: Special grade, each weighing over 1500 grams. One level, each net weight 1001 ~ 1500 grams. Level 2, each net weight 601 ~ 1000 grams. Three levels, each with a net weight of 400-600 grams. The segmented parts of the boneless rabbit meat are: Forelus: From the second cervical spine to the 10th and 11th thoracic vertebra, the elbow joint is divided downwards, and the vertebrae, sternum, and scapula are discarded, and the left and right halves are split along the dorsal line. . Back waist meat: From the 10th and 11th thoracic vertebrae to the sacral spine, the thoracic spine and lumbar spine were removed. Hind leg: After self-promotion, the lower part of the knee is divided into the knee joint and the sacrum, tail push, frontal bone, femur, tibia, and humerus are removed.
Third, the packaging requirements Bone rabbit meat must be packaged before the tip of the two forelimbs into the abdominal cavity, the two hind legs should be curved, with a non-toxic plastic film will be wrapped with each rabbit bone flesh and a half (back pack two layers) Bagging. Carton or plastic box size of 57 cm 32 cm 17 cm is more appropriate, each net weight of 20 kg; each piece of boneless rabbit meat is packaged with non-toxic plastic film, each containing 4 pieces, net weight 20 kg.
Fourth, freezing requirements Frozen rabbit meat is generally frozen frozen method. The graded, boxed rabbit meat was fed into a quick-freezing workshop with a temperature of -25°C and a relative humidity of 90%. Quick-freeze 60 ~ 70 hours, when the meat temperature reaches -15 °C below, into the refrigerator, refrigerator workshop temperature should be maintained at -19 °C ~ -17.5 °C, relative humidity of 90%. The temperature must remain stable, and if it is too high or low, it can easily cause deterioration of meat quality and fat, which will affect the quality of rabbit meat.
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