Frozen rabbit meat is one of the major meat products exported by China. Cryopreservation not only prevents the growth and reproduction of microorganisms, but also promotes physical and chemical changes and improves meat quality. Therefore, frozen rabbit meat has the characteristics of constant color and good quality.
The production process of frozen rabbit meat is as follows:
Raw Materials->Refinishing->Recheck->Grading->Pre-cooling->Pallets->Packaging->Frozen->finished products
1. Raw material processing
The raw meat processed into the frozen rabbit meat processed in the frozen processing factory must be fresh, bloodletted clean, peeled, amputated, head cut, viscerated, and necessary trimmed. No veterinary health inspection can detect any diseases that endanger human health before freezing. Processing.
2. Grading standards China's frozen rabbit meat, mainly with rabbit bone and divided rabbit meat two.
(1) Graded standard for boned rabbit meat:
Each special net weight of 1501 grams or more;
The net weight of each level is 1001 ~ 1500 grams;
Each net weight 601 ~ l000 grams;
Each of the three levels has a net weight of 400-600 grams.
(2) Classification of rabbit meat grading standards:
a. Forelimbs are cut off between the tenth and eleventh ribs and are split into two halves along the spine.
b. The back ham fillet is cut back from the tenth and eleventh ribs back to the lumbar sulcus and split into two halves.
c. The hind leg flies back from the lumbar sacrum and is split in half along the sacral midline.
According to the different requirements of different countries, referring to the export specifications, the vertebrae, sternum, and neck bones should be removed.
3. Cooling and cooling
Also known as pre-cooling. It was determined that the body temperature of the carcass just slaughtered was generally around 37°C. At the same time, due to the “after-ripening†effect of the carcasses, a certain amount of heat was also generated when the glycogen decomposed, and the carcass temperature was in an upward trend, if placed at room temperature. For too long, due to the growth and reproduction of microorganisms (bacteria), rabbit meat will spoil and spoil. According to experiments, in the case of temperatures around 2o°C without ventilation, rabbit meat can be degenerated overnight, and the higher the temperature, the faster the corruption. Therefore, the purpose of pre-cooling is to quickly eliminate the heat inside the carcass, reduce the temperature of the carcass deep and form a layer of dry film on the carcass surface, prevent the growth and reproduction of microorganisms, extend the preservation time of rabbit meat, and slow the evaporation of water inside the carcass. Cooling room temperature is best maintained between -l ~ 0 °C, the maximum should not exceed 2 °C, the minimum must not be less than -2 °C, relative humidity is best controlled at 85% to 90%, after 2 to 4 hours can be carried out Packed into the box.
4. Packaging Requirements Currently, the packaging requirements for frozen rabbit meat exported from China are as follows:
First, the boned or cut rabbit meat should be packed in plastic bags of different sizes according to different levels, and external plastic or corrugated cardboard boxes should be used. Outside and outside the box, printed Chinese and foreign languages ​​should be printed (name, grade, weight, export company, etc.) . The inner diameter of the cartons produced in Shanghai is 57 cm, 32 cm and 17 cm with rabbit bones, and 50 cm, 35 cm, and 12 cm for rabbits.
Second, with rabbit bone or split rabbit meat, the net weight of each box is 20 kg. Before splitting the rabbit meat, 5 kg shall be weighed into a pile. The whole piece of flat meat shall be sandwiched between the flat and small pieces, and then it shall be wound tightly with a plastic bag. When it is packed, two volumes shall be rolled up and down to form a “field†shape and four volumes. Then put a polyethylene film bag. The difference in the weight of each box of rabbit meat should not exceed 200 grams.
Third, the rabbit bone meat should be packed neatly, beautifully and tightly, and the tips of the two forelimbs should be inserted into the abdominal cavity to cover the abdominal muscles on both sides; the two hind limbs should be bent so that the shape is beautiful so as not to face outward and the head and tail are arranged crosswise. Well, the tail is close to the wall, and there is a certain gap between the head and the wall to facilitate cooling and cooling.
Fourth, the box packaging tape can be made of plastic or iron sheet, about 1 cm wide. Due to the long shelf life of metal bags, it is easy to rust, so most of the frozen rabbit processing plants currently use plastic bags. The packing belts must be clean. There should be no text, patterns, patterns, and paper tapes should not be used to prevent breakage during quick freezing or handling. Scattered.
Fifth, the box needs to be packed with three lanes, into a "++" shape, that is, one horizontal and two vertical, not to inconvenience the lateral surface without adding a bag. Five sub-bags need to use five sub-bag buckles, avoid five sub-bags with four sub-buttons, or four sub-bags with five sub-buttons to prevent damage to the box, rabbit meat leakage.
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