Rabbit meat has a special edible value, is the ideal health, beauty, nourishing meat food, can be called the king of meat, deeply welcomed by people. "Compendium of Materia Medica" records: "The rabbit meat is cold sweet, with Buzhong Yiqi, thirst quencher, cooling blood antipyretic drugs, benefit the effectiveness of the large intestine." Song Chaodong called rabbit meat as "flavor of food." The rich nutrition in rabbit meat is incomparable with other meats. Rabbit meat has high protein content, contains 8 essential amino acids that the human body cannot synthesize, and is a complete protein that can maintain health and promote growth. High mineral content, especially calcium, is a natural calcium supplement for children, pregnant women, the elderly, and patients. Vitamin content is the highest in niacin. If the body lacks nicotinic acid, the skin will be rough and dermatitis will occur. Therefore, eating rabbit meat will make the body's skin delicate and white and tender, and it will have a cosmetic effect. Therefore, Japan and Western Europe call rabbit meat "beauty meat." Humans have high digestibility of rabbit meat, rabbits have low energy, low fat content, low cholesterol content, high phospholipid content, high phospholipids in the blood, and low cholesterol, the less likely cholesterol is deposited in blood vessels. Therefore, rabbit meat is the ideal meat food for patients with hypertension, obesity, arteriosclerosis and the elderly. In China, rabbit or rabbit meat diet has long been used as a tonic for patients and maternal nourishment. In Japan and European countries also have the traditional habit of eating rabbit meat. As the saying goes: "Flying birds are as good as they are, and animals are like rabbits" and "You want to eat two-legged crickets, four-legged rabbits."
Rabbit pre-processing
Rabbit meat is rich in nutrition and well-known. However, it is not easy to eat fresh rabbit meat, and it is subject to conditions such as time and place. So freezer-free freezing came into being. Cryopreservation of rabbit meat can not only prevent the growth and reproduction of microorganisms, but also can properly promote the physical and chemical changes and improve meat quality. Therefore, frozen rabbit meat has the characteristics of constant color and good quality. Frozen rabbit meat has also become one of the major meat products exported by China.
The raw meat for processing frozen rabbit meat or rabbit meat products should be based on the principle of moderate fatness and high slaughter rate. Generally young rabbit meat due to tender, high moisture content, low fat content, so the lack of flavor; although the older rabbit flavor is thick, but more connective tissue, meat is hard, so the quality is poor. Therefore, slaughter is generally appropriate when the rabbits are kept from 3 months to 4 months of age and the body weight is from 2 kg to 2.5 kg.
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.
Grading standards
China's export of frozen rabbit meat, there are two kinds of bone rabbit and divided rabbit meat: (1) bone rabbit meat grading standard super net weight of more than 1501 grams each; a net weight of each 1001 grams to 1500 grams; Each net weight is 601 grams to 1000 grams; each of the three levels has a net weight of 400 grams to 600 grams.
Split rabbit meat grading standard
a. The forelimbs are cut between the tenth and eleventh ribs and cut in two along the spine.
b. The dorsal pelvis was cut back from the tenth and eleventh ribs back to the lumbar sacrum and was split in half.
c. The hamstrings of the hind leg are slanted inwards 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.
Cooling and cooling
Also known as pre-cooling. According to the determination, the body temperature of the carcass just slaughtered is generally around 37°C. At the same time, due to the “after-ripening†effect of the carcasses, a certain amount of heat is generated when the glycogen is decomposed, so that the carcass temperature is in an upward trend. If left at room temperature for too long, the rabbit meat will spoil due to the growth and reproduction of microorganisms (bacteria). According to experts, at temperatures around 20°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.
After the rabbits are slaughtered, they should be placed in a cool room in time. The temperature in the cooling room is best maintained between -1°C and 0°C. The maximum temperature should not exceed 2°C, the minimum temperature should not be lower than -2°C, and the relative humidity should be controlled at 85% to 90%, after 2 hours to 4 hours. Can be packed into the box.
Packaging requirements
At present, 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.) In general, the carton diameter is: 57 cm, 32 cm, 17 cm for rabbit bone; 50 cm, 35 cm, and 12 cm for rabbit.
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 as a pile. The whole piece of flat meat shall be sandwiched between the pieces and the pieces shall be clamped in the middle. Then the plastic packing bag shall be wound tightly. When packing, the top and bottom shall be rolled into “Tian†shape and 4 packages. Into 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 to make the appearance beautiful, with the rabbit's back outward and the head and tail crosswise. For better, the tail is close to the wall and there is a gap between the head and the wall to facilitate ventilation and cooling.
Fourth, the box packaging tape can be made of plastic or iron sheet, about 1 cm wide. Due to the long shelf storage of iron packs, it is easy to rust, so most of the frozen rabbit processing plants currently use plastic bags. The packing belts must be clean and free of text, patterns, and patterns, and should not be used to prevent breakage during quick freezing or handling. Scattered.
Fifth, the box must be packed with three lanes in a double cross shape, that is, one horizontal and two vertical, not to be inconvenient due to the inconvenience of the horizontal plane without adding a bag. The five-point pack must be used with five-point pack buckles. Avoid five-point packs with four-point pack buckles, or four-point packs with five-point pack buckles to prevent damage to the sides of the box and rabbit meat leaks.
Refrigeration technology
Freezing facilities
At present, China's frozen rabbit processing mostly uses mechanized or semi-mechanized operations, and its technological level and hygiene standards have reached international standards.
The freezing processing room mainly includes a cooling room, a refrigerating room and a freezing room. In a medium-sized frozen rabbit meat processing plant, since the slaughter room is generally located on the top floor of the factory building, the meat cooling room should also be located on the top floor so as to be connected with the slaughter room, followed by the refrigerator room, the freezing room, and the freezing room. It should be on the ground floor for direct shipment or for temporary storage in other processing rooms.
The cooling, refrigerating and freezing rooms should be equipped with a single crane rail, the distance between the tracks is generally 600 mm to 800 mm, the height of the freezer is 3 meters to 4 meters. In order to reduce the degree of contamination of microorganisms on carcasses, air, facilities, ground, walls, and even the staff in the freezer should maintain good sanitation in addition to the care that must be taken during slaughter. In the freezing process, hooks, iron plates, and cloth sleeves that are in direct contact with the carcass should only be used once. Before repeated use, they must be cleaned, disinfected, dried, and then used.
Cooling conditions
Mainly refers to temperature, humidity, air flow rate and cooling time. The freezing of rabbit meat is primarily the freezing of moisture and gravy in muscle fibers, whereas the quality of frozen rabbit meat is closely related to the freezing temperature and speed. According to the experiment, the freezing degree of rabbit meat is different under different low temperature conditions. Usually the moisture in fresh rabbit meat is frozen from -0.5°C to -1°C and completely frozen at -10°C to -15°C.
According to the measurement, cooling rate, air relative humidity, air flow rate and other factors will affect the frozen quality of rabbit meat throughout the cooling process. At the beginning of cooling, the temperature difference between the cooling medium (air) and the carcass is large, and the cooling rate is fast. The water evaporation amount of the carcass surface accounts for about 1/2 of the total evaporation in the first 1/4 of the time. Therefore, the relative humidity of the air is also required to be divided into two stages. In the first quarter of the cooling period, the relative humidity should be maintained at 95% or more. In the late stage of cooling, the relative humidity should be maintained at 90% to 95. %; At the end of cooling, it should be controlled at about 90%. Air flow rate is another important factor affecting the cooling time and degree. Generally, when the rabbit meat is cooled, the air flow rate is preferably 2 meters per second.
Cooling method
At present, China's frozen rabbit meat processing plants are using quick-freezing cooling method, the quick-freezing temperature should be below -25 °C, relative humidity is 90%. The quick-freezing time is generally not more than 72 hours. When the meat temperature reaches -15°C, it can be transferred to cold storage.
If there is no small-scale processing plant with cooling facilities, appropriate fans and exhaust fans should be provided. During the hot season, it is necessary to try to keep the meat temperature below 20°C, and then send it directly to the quick-freezing room for quick freezing to completely freeze the moisture and flesh in the muscle fibers. There are a lot of frozen rabbit meat processing plants in order to speed up the cooling, using the box freezing method, the original 72 hours quick-freezing time compressed to 36 hours, not only saving electricity, but also can improve the quality of frozen rabbit meat, is an effective measure. The specific approach is to open the lid and send it to the tube rack for quick freezing. After quick freezing, it is packaged and transferred to cold storage.
Refrigeration conditions
Refrigeration is to freeze the rabbit meat, keep a certain temperature and not rise in meat, stored in a cold storage to be shipped.
Reasonable refrigerating conditions are that the cold storage temperature should be maintained between -19°C and -17°C and the relative humidity is 90%. The temperature in the cold room should be kept stable, and the rise and fall should not exceed 1°C. In the process of mass shipments and shipments, the temperature should not exceed 4°C during the day and night, and the air flow should be free flowing and convection. If the temperature goes up and down, it can easily cause dry meat and yellow fat, which affects the quality.
In the cold room, the method of stacking rabbit meat should have certain rules. Long-term frozen rabbit meat can be stacked. As long as the cold storage volume and the floor load allow, the greater the volume and density of the piled up, the better.
Rabbits are best stacked into squares, which is convenient and improves the space utilization. Use unventilated wood linings on the ground. The lining height is about 30 cm and the pile height is 2.5m~3m. It can also be adjusted according to the height of the refrigerator itself.
Between the meat stack and the surrounding walls and ceilings, a distance of 30 cm to 40 cm should be maintained, 40 cm to 50 cm from the cooling pipe, and a 15 cm gap between the meat heap and the meat heap. About 2 m should be left in the cold storage. The width of the meter is easy to push with the transport trolley.
The frozen period of frozen rabbit meat mainly depends on the refrigerating temperature and the type of raw materials. Practice has proved that the lower the cold storage temperature, the longer the preservation period. In the cold storage at 4°C, the preservation period is only 35 days; at -5°C, the preservation period is 42 days; at -12°C, the preservation period can reach about 100 days. Exported frozen rabbit meat can be preserved for 6 months to 12 months if it can be stored at -17°C to -19°C.
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