Basic Info.
Process
Thermal Processing
Product Description
Beef slaughtering equipment
The beef slaughtering equipment completes the whole process of beef splitting from slaughtering to slaughtering to fine beef cattle.
Beef slaughtering equipment includes:
1. Management of the waiting quarter
(1) Before unloading the vehicle, the certificate of conformity issued by the animal epidemic prevention supervision institution at the place of origin should be obtained, and the vehicle should be observed. No abnormalities are found.
(2), after counting the number of heads, use the method of tapping or pulling to drive the healthy cattle into the circle to be slaughtered, and carry out the circle management according to the health status of the cattle. The area to be slaughtered is designed to be 3-4m2 per cow.
(3) The cattle to be slaughtered should be stopped for 24 hours before being sent to the slaughter, so as to eliminate the fatigue during transportation and restore the normal physiological state. During the rest period, the quarantine personnel regularly observe and find the suspected sick cattle to be sent to the isolation circle to determine the disease. The cattle were sent to the emergency room for treatment, and the healthy and healthy cattle stopped drinking for 3 hours before slaughter.
(4) Before the cow is slaughtered, it is necessary to carry out a shower to wash off the dirt and microorganisms on the body of the cow. To control the water pressure during the shower, do not be too hasty to avoid excessive tension of the cow.
(5) Before the cows enter the cattle track, they must weigh and measure, and the cows that are weighed well enter the cattle road. From the perspective of animal welfare and humanity, the cows cannot adopt the method of violent drive, and the violence drives away the emergency response. Affecting the quality of beef, it is necessary to design a "freakish" form for the cow to consciously enter the slaughtering workshop. The driving width of the cattle road is generally 900-1000mm.
2, assassination of bloodletting
(1), live slaughter: after the cow enters the crate, using the form of secondary aerodynamic rollover, the first roll over the cow's leg, the yak's leg chain to hold the back leg of the cow, the second rollover The whole cow body is released, and it is lifted into the bloodletting orbit by the hoist, and the cow is hung upside down in the track for assassination and bloodletting.
(2) Horizontal/inverted bloodletting: After the cow enters the crate, the cow is stunned by stun. After the stun, the cow is released, lying flat on the bullpen to bleed or hang on the bloodletting track. Assassination of bloodletting.
(3), vertical bloodletting: After the cow enters the clamshell box, the cow's neck is clamped, the squat of the cow is lifted, and the blood is released by a knife. After the blood is released, the cow body is released and lifted into the bloodletting track by the hoist.
(4) When the cow enters the orbit through the bloodletting hoist, it is necessary to automatically open the track and hang the roller bloodletting hanging chain on the track. The height of the bloodletting track is 5100mm from the floor of the workshop. If the hand pushes the track, the hand push line design slope is 0.3-0.5%.
(5), the main completed procedures on the bloodletting line: hanging, (assassination), leukemia, electrical stimulation, cutting the front legs and horns, sealing the anus, cutting the hind legs and so on. The leukemia time is generally designed to be 5-6 min.
3, transfer and pre-peeling
(1) In the bloodletting orbit, the cow uses a bloodletting sling to hold the hind leg of the cow. After the hind leg of the cow is cut, the hook shank of the pipe roller hook is hooked by the hoisting hoist, and then the roller hook is used. The hook hooks the hind leg that has been cut off the hind leg. After the hoist is lifted, the other hind leg of the cow is released, and then hooked by the roller hook, and hung on the hand pushing track of the carcass processing line. The automatic conveyor line of the carcass processing is designed to be 4050mm from the floor height of the workshop.
(2) The bloodletting sling returns to the upper hanging position of the cow by returning to the track of the system.
(3) When the cow enters the carcass processing conveyor, the double hind legs are automatically opened by pneumatic lifting and shifting forks. The first leg spacing is designed to be 500mm, and the working position of the carcass processing conveyor is entered. Station spacing of the carcass processing conveyor: 2100mm or 2400mm
(4) Pre-peeling the bovine body after opening the legs, and pre-peeling the hind legs, chest and front legs with a peeling knife or a pneumatic peeling knife.
4, wrap processing
(1) Automatically transport the pre-exfoliated cattle to the bucking station, and fix the two front legs of the cow on the yak leg frame with the yak leg chain.
(2), the peeling roller of the peeling machine, rises to the position of the hind leg of the cow by hydraulic action, and grips the pre-stripped cowhide with the cowhide clip, and pulls it from the hind leg part of the cow to the head, in the process of mechanical peeling, both sides The operator stands on a single-column pneumatic lifting table for trimming until the head is pulled.
(3) After the cowhide is pulled down, the skin roller starts to reverse, and the cowhide is automatically put into the cowhide air tank through the automatic unfastening chain of the cowhide.
(4) The pneumatic gate is closed, and the compressed air is filled into the cowhide air supply tank, and the cowhide is transported to the leather temporary storage room through the air delivery pipe.
5, carcass processing
(1) Carcass processing station: cutting the head of the cow, tying the esophagus, opening the chest, taking the white internal organs, taking the red internal organs, the sputum, the carcass test, the carcass trimming, etc., are all completed on the carcass automatic processing conveyor.
(2) Cut the head of the bull, place it on the chopping board of the head cleaning device, cut out the tongue of the cow, hang the head of the cow on the hook of the head cleaner, wash the head with a high-pressure water gun, and clean the head of the cow hanging in the red internal organs / The cattle head synchronous quarantine conveyor is to be tested.
(3), the esophagus of the cattle is tied with an esophageal ligator to prevent contamination of the beef under the stomach volume. Enter the secondary leg device, and the second leg supports the two hind legs of the cow from 500mm to 1000mm for the next process.
(4) Open the chest of the cow with a chest saw.
(5), from the cow's chest to smash the white internal organs, that is, the intestines, belly. The removed white internal organs are dropped into the pneumatic white internal organs chute below, and the white internal organs are slid into the David inspection plate of the disc white internal quarantine conveyor through the chute to be inspected, and the pneumatic white internal organs chute is subjected to cold-heating- Cleaning and disinfection of cold water.
(6), remove the red internal organs, that is, heart, liver, lungs. Hang the red viscera on the hook of the red visceral/cow head synchronous quarantine conveyor for inspection.
(7) Using a belt-type hoe and a half saw along the bovine vertebrae to divide the burdock into two dyads. Designed with a semi-splash screen in front of the squat half, it has been splash-proof.
(8) The inside and outside of the cattle are trimmed. The trimmed detached body is separated from the carcass automatic processing conveyor into the carcass weighing system for weighing.
6, synchronous health inspection
(1) The burdock body, white viscera, red viscera and bull's head are simultaneously transported to the inspection area for sampling inspection through the quarantine conveyor.
(2) There are inspectors to carry out the carcass test, and the suspected carcass enters the suspected carcass orbit through the pneumatic ballast.
(3) Inspect the unqualified red viscera and the head of the cow, take off the hook and put it into the closed car and pull it out of the slaughtering workshop.
(4) The unqualified white viscera is separated by a pneumatic white viscera separation device, and is poured into a closed car and pulled out of the slaughterhouse for treatment.
(5) The hook of the red visceral/cow head synchronous quarantine conveyor and the sanitary inspection tray of the disc type white visceral quarantine conveyor are automatically cleaned and disinfected by cold-hot-cold water.
7, by-product processing
(1) The qualified white viscera enters the white viscera processing room through the white visceral chute, and pours the stomach contents of the stomach and intestine into the air feeding tank, and is filled with compressed air to transport the stomach contents to the slaughtering through the air conveying pipe. About 50 meters outside the workshop, the tripe and venetian have a washing machine for scalding.
(2) The qualified red viscera and the head of the cow are taken from the hook of the red viscera/bull head synchronous quarantine conveyor, hung on the hook of the red internal organs and pushed into the red viscera, and then washed into the cold storage.
8, bisexual acid
(1) The process of acid removal is carried out by pushing and rinsing the bismuth to promote the acid removal process. The acid removal process is the process of beef tenderization and maturity. Acid removal is an important part of the beef cattle slaughtering process. It is also an important part of high-grade beef.
(2) Temperature control between acid and acid: 0-4 ° C, the acid discharge time is generally 60-72 hours, depending on the breed and age of the cattle, some meat steaks will take longer.
(3) Check whether the acidity of the acid is mature, mainly to detect the pH value of the pH of the beef. When the pH value is in the range of 5.8-6.0, the beef is acid mature.
(4), the acid-discharging track is 3500-3600mm from the floor of the acid-discharging floor, the track spacing is 900-1000mm, and there are three bisects per meter of track between the acid.
(5) The area design of the acid discharge is related to the slaughter volume of the beef cattle and the slaughtering method.
9, change the quadrant
(1) Push the matured beef to the quadruple station, cut the middle of the split with a quadruple saw, and lower the rear leg from the 3600mm track to the 2400mm track through the lowering machine. The front leg passes. The hoist is raised from a 1200mm track to a 2400mm track.
(2) Designing a four-part storage room for large slaughtering and processing plants. The height of the quadruple orbital distance between the quadrants is 2400 mm.
10. Eviscerate segmentation and packaging
(1), lifting the bones: push the modified quadrant to the deboning area, the quadrant is hung on the production line, and the deboning personnel put the cut large pieces of meat on the dividing conveyor and automatically transfer them to the splitting personnel. Then, the divided person is divided into pieces of meat.
(2), the board is deboned: push the modified quadrant to the deboning area, take the quadrant off the production line and put it on the chopping board.
(3) After the vacuumed packaging of the divided parts, put them into the freezer tray and push them to the frozen storage (-30 °C) for freezing or to the finished product cooling room (0-4 °C) for preservation.
(4) Pack the frozen product tray and store it in the refrigerator (-18 °C).
(5) Temperature control between deboned sections: 10-15 °C, temperature control between packages: 10 °C or less.
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