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Pig skinning practices in pig slaughtering equipment

hit count: Updated: 2019-01-21 08:00:01 share it:
    Any step in the pig slaughtering equipment must follow the operating procedures and requirements of each process of pig slaughtering. The following takes you to look at the pig skinning method in pig slaughtering equipment, which is divided into mechanical peeling and manual peeling:
    1. Mechanical peeling According to the performance of the peeling machine, one or two sides are pre-peeled to determine the pre-peeling area. Peeling follows the procedure below:
    Pick belly: Cut the cortex from the neck along the midline of the abdomen to the anus.
    Peeling the front legs: Open the forelegs and legs to the top of the neck and skull.
    Peeling hind legs: Open the hind legs and skins to the sides of the anus.
    Peeling the buttocks: First cut a small piece of skin from the top of the posterior buttocks cortex, pull it tightly by hand, and then peel off the buttocks and tail root skin on both sides.
    Stripping the abdomen: the left and right sides are peeled separately; when peeling the right side, pull tightly and flatten the back stall belly, peel the hind leg skin, abdominal skin and front leg skin in order; when peeling the left side, pull the neck skin tightly. Peel the skin of the neck, front skin, belly skin, and hind legs in order.
    Jacket: flatten and collapse the pre-skinned large-faced pig skin, put it into the bayonet of the peeler, and clamp it.
    Open peeling: Water rinsing and peeling are carried out simultaneously. The depth of the knife is controlled according to the thickness of the skin. The skin must not be scratched, and there should be less fat.
    2. Manual skinning Put the carcass on the operation platform, and pick the belly skin, hip buttock, skin and spine in order. When peeling, do not scratch the skin surface, with less fat.
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