Terente provides sheep slaughtering equipment and customizes the assembly line process according to the slaughter volume planning plan

1、 Schematic diagram of meat sheep slaughtering and processing process flow
Live sheep entering the slaughterhouse → stop eating, drinking, and resting for 12-24 hours → tie one of the sheep's hind legs to lift → assassinate → drain blood (drain time: 5 minutes) → remove the sheep's head → pre peel the hind legs
Rear pre pulling → Removing hind limbs → Pre stripping of front legs and chest → Shoulder removal → Peeling → Removing front limbs ↓↓
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Sheepskin leg insertion temporary storage room Sheep head, front and rear limbs insertion head and hoof processing room
→ Seal the anus → Open the chest → Take the white viscera (place the white viscera in the tray of the synchronous health inspection line for inspection) → Qualified white viscera enter the white viscera processing room for processing
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The gastric contents are transported to a temporary waste storage room approximately 50 meters outside the workshop through an air delivery system
→ Take the red viscera (hang the red viscera on the hook of the synchronous inspection line for inspection) → Qualified red viscera enter the red viscera processing room for processing
→ Synchronous inspection of carcasses and viscera → Carcass trimming → Carcass weighing → Carcass rinsing → Unqualified carcasses and red and white viscera pulled out of the slaughterhouse for high-temperature treatment
Unqualified carcasses and red and white viscera are pulled out of the slaughterhouse for high-temperature treatment
→ Acid discharge (0-4 ℃) → Bone removal → Segmentation → Packaging → Quick freezing or preservation → Unpacking and packaging → Refrigeration → Sales