Sheepskin peeling and cooking techniques

The processing and utilization of sheepskin is generally started in autumn. Sheepskin processing procedures are: First, slaughtered in the sheep's neck, the skin first longitudinal incision, the incision is about 7 to 10 cm long, and then the knife into the incision to pick up the trachea and blood vessels, or pull out the throat The blood vessels cut off blood. When slaughtered and bleeding, attention should be paid to the fixation of the sheep to prevent the sheep blood from contaminating the skin, releasing the blood, and then peeling. 2. When peeling and peeling, put the four limbs of the sheep upwards on a clean board or on the ground. Use the tip of the knife to pick the cortex first in the midline of the abdomen, continue to pick forward along the chest midline to the lips of the lower jaw, and then return. Pull back along the midline to the outside of the anus, then cut two horizontal lines from the inside of the two forelimbs and the two hind limbs, straight to the hoof, perpendicular to the longitudinal line of the chest and abdomen. Then use a knife to peel away 5 to 10 cm of skin along the chest and abdomen. Then use a boxing method to peel off the entire sheepskin. At any time during the skinning process, use a knife to scrape the scraps and grease remaining on the sheepskin. Drop it. The peeled fur must be complete in shape and must not be missing any part. In particular, the kilos need to keep their heads, ears and legs, and remove the ear bones, leg bones and coccyx. The scrotal skin of the male lamb should be left as much as possible on the lambskin. When peeling, try to avoid human disability. Third, the drying of the stripped sheepskin nailed to the wall or on the clean ground to dry, but not under the sun exposure. The optimum temperature for fresh skin drying is 20-30°C. Below 20°C, the water evaporates slowly and the drying time is long, which may cause the skin to rot with bacteria. When the temperature exceeds 30°C, the moisture on the surface of the skin evaporates quickly, causing skin surface shrinkage or gelation of the collagen, preventing moisture from evaporating from the inner layer and making the hide into a state of external dryness and internal wetness. If the inner layer is damaged by bacteria, it is Layering occurs when immersed. In addition, high temperature drying may also cause irreversible denaturation of collagen, uneven drying, it will make the raw skin soaked uneven, and inconvenient to later cooked. Generally, when the moisture content of raw hides is reduced to about 15%, the bacteria will not be easily propagated, and the activity of microorganisms may be temporarily inhibited to achieve anti-corrosion purposes. Fourth, cooked cooked sheepskin cooked steps are: check the skin → soak → scrape meat → clean → under the water → water boring → scrape the meat the second time. (1) Check the skins. Spread the skins to be cooked to see whether the skin is cracked or not. Whether the folds are rotted or shed or not, and remove the sundries on the sheep's skin. If the skin has a crack, it will increase the crack during the process of cooking, affect the quality of the skin, so the crack should be sewn before soaking. If the skin is rot, it should be cut off at the rot, and then soaked and cooked. (b) soak the sheepskin into a large cylinder, add water soaking. Dipping for 1 day in summer and 2-3 days in winter. (c) In the scraping meat, place the inside of the skin upwards and spread it horizontally on a wooden pole, scraping the residual meat and grease from the skin with a knife. (D) After cleaning the meat and scraping, rinse with water, then add alkali, soap, detergent and other detergents to wash the fur until it is completely washed. (5) The lower cylinder adds salt, Glauber's salt, flour and water in the cylinder and soaks the skin in the cylinder. The role of salt is to protect the wool. The effect of adding Glauber's salt is to soften the skin. The effect of adding flour is to protect the skin and to act as an adsorption oil. A sheep's skin needs 50 grams of Glauber's salt, 100 grams of salt, 1 kg of noodles (preferably yellow rice noodles, but cornmeal can also be used instead). Must dissolve the salt and nitrify into the cylinder, add water to flood the skin. Soaking time is 7-8 days in summer and 20-30 days in winter. When the inside of the limbs of the skin is close to the hairless part of the body, when the epidermis is removed by hand, the skin can be removed and dried in the sun. (6) Water suffocation Spread the dry skin, spray a little water on the skin, and moisturize the skin. Do not spray too much water. Then each two skins are put together and put in a cool place for 1-2 hours. (7) In the second scraping of meat, the second scraping of meat is to make the skin soft, and a blunt knife must be used. Dry the clothes after the shovel to cut the clothes. (273300 Li Dong, Agriculture and Animal Husbandry Bureau, Pingyi County, Shandong Province)

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