1. Frozen Meat 1.1. What is Frozen Meat? It refers to fresh meat that has undergone pre-slaughter quarantine, and passed the post-mortem inspection to be pre-cooled, and quick-frozen to become frozen meat. The hot fresh meat just slaughtered must undergo heat dissipation and precool at 0 ℃ before rapid freezing. The purpose is to prolong the preservation period, and inhibit the activity and reproduction of microorganisms so that the meat can maintain good freshness and promote maturity. This can not only ensure the quality of frozen meat but also save frozen energy. The freezing temperature is generally between -23°C and

As we know chicken meat is delicious and healthy for our body, because the protein content is high, and easily absorbed and utilized by the human body. But not all of us know that the gizzard is good for us too. Gizzard contains protein, fat, cholesterol, carbohydrates, vitamin A, vitamin B1, vitamin B2, vitamin E, calcium, phosphorus, iron, potassium, sodium, magnesium, zinc, selenium, and stomach Hormone, keratin, trace pepsin, amylase, and other nutrients. All are necessary by our bodies. And it’s very delicious. Here is an industrial cooking method. Hope it could give a spark to your business. 1. Recipe

1. Basic Requirements 1.1. Slaughter Qualification: Possess a legal and effective pig slaughter certificate, industrial and commercial business license, animal epidemic prevention qualification certificate, and pollution discharge permit. 1.2. Slaughter Scale: The designed annual slaughter capacity is more than 300,000 heads, and the cutting capacity is more than 60,000 heads. 2. Site Selection and Plant Environment 2.1. Site Selection: 2.1.1. More than 500 meters away from drinking water sources, animal breeding farms, breeding areas, and animal bazaars; more than 3,000 meters away from breeding stocks and poultry farms; more than 200 meters away from animal diagnosis and treatment sites; more than

Schematic Diagram of Cow Slaughter Cow Slaughter Process: Step 1: Slaughter Waiting Room Management 1.1. Once trucks arrive at the processing plant, please observe all cows before unloading. If no abnormality is found, then ask for the certificate of conformity, which is issued by the animal epidemic prevention supervision agency of the place of origin. Only when the certificate matches the goods, the trucks are allowed to be unloaded. 1.2. Count the number, pat the healthy caws into the slaughter waiting room, and manage the cows according to their health status. The area of the slaughter waiting room is designed according to 3-4m2 per cow. For example,

Schematic Diagram of Pig Slaughter Pig Slaughter Process: Step 1: Slaughter Waiting Room Management 1.1. Once trucks arrive at the processing plant, please observe all sheep before unloading. If no abnormality is found, then ask for the certificate of conformity, which is issued by the animal epidemic prevention supervision agency of the place of origin. Only when the certificate matches the goods, the trucks are allowed to be unloaded. 1.2. After unloading the truck, the quarantine personnel must observe the health status of the live pigs one by one, divide and number them according to the inspection results. Qualified and healthy

Schematic Diagram of Sheep Slaughter Sheep Slaughter Process: Step 1: Slaughter Waiting Room 1.1.Once trucks arrive at the processing plant, please observe all sheep before unloading. If no abnormality is found, then ask for the certificate of conformity, which is issued by the animal epidemic prevention supervision agency of the place of origin. Only when the certificate matches the goods, the trucks are allowed to be unloaded. 1.2. Count the number, pat the healthy sheep into the slaughter waiting room, and manage the sheep according to their health status. The area of the slaughter waiting room is designed according to 0.6-0.8m2 per sheep. For

Schematic Diagram of Broiler Slaughter Broiler Slaughter Process: Step 1: Chicken Receiving 1.1. Once trucks arrive at the processing plant, please observe all chickens before unloading. If no abnormality is found, then ask for the certificate of conformity, which is issued by the animal epidemic prevention supervision agency of the place of origin. Only when the certificate matches the goods, the trucks are allowed to be unloaded. 1.2. During unloading, the quarantine personnel will do an on-site inspection. The cages of healthy chickens will be placed on the conveyor and transported to the hanging room. 1.3. The hanging room is strictly

When we plan to build a pig slaughter line, the first thing that comes to mind is: How big a factory building do I need to accommodate? But before there is a detailed plan, how to estimate the area of the main slaughter waiting room, slaughter room, and division room? In fact, there is a certain proportional relationship between them. Depending on the slaughter volume, the area of the slaughter waiting room, the slaughter room, and the division room will also change accordingly. I hope the minimum area correspondence table below can give you some help. Slaughter Volume(per year) Slaughter Waiting Room Area(㎡)