How to kill a rabbit?

The rabbit is very convenient to raise, because it is a herbivore and a common meat dish on the table, and it is rich in nutritional value. So, how do you kill a rabbit?

First, how to kill the rabbit?

The commonly used methods are stick hitting, head and neck displacement, neck cutting and bloodletting and so on. The stick hitting method is that the left hand grabs the hindlimb and lifts it upside down, and the right hand hits the root of the two ears with a wooden stick; the displacement method is that the left hand grabs the rabbit's hind foot and the right hand grabs the rabbit's head, so that the rabbit's body is stretched as long as possible, and then pull hard. At the same time, the head is quickly twisted, so that the head and neck joint dislocation to death; neck cutting bloodletting method is to cut off the blood vessels of the neck.

Second, the treatment methods of rabbits after slaughter.

1. Peel off skin

After death, the rabbit was hung upside down at the hock joint of the hindlimb with an iron hook or rope, then the skin of the hock joint of the two hind feet was cut in a ring, and then the skin was cut off along the inside of the thigh through the tail root, peeling off the skin of the two hindlimbs to the tail root, cutting off the tail, carefully turning the skin and pulling it down to the wrist joint and the lower root of the forelimb, and cutting off the skin. Peeling tools had better use scissors, should pay attention to avoid scratching the skin plate and reduce the quality. If you want to eat rabbit with skin, do not peel and take depilation, you can use 3000 grams of boiled water and 400g of quicklime, put the slaughtered rabbit in, turn a few times to take out, rub with your hands, and the rabbit hair can be removed.

two。 Open the chamber

After peeling the rabbit, remove the front and hind feet from the wrist and tarsal joint, cut off the head from the neck of the ear root, cut open the abdominal wall along the midline of the abdomen, pay attention not to damage the internal organs, check for pathological changes, and quickly judge whether it can be eaten. Then remove the internal organs, remove the blood stains and glands that may cause peculiar smell, and finally separate the internal organs.

3. Sales, storage

The carcass can be packed according to different requirements. The carcass (without turning, claws, tail, viscera, which can not be washed with water) is soaked in soy sauce for 1 to 2 days, spring onions, ginger, garlic, pepper and other seasonings are loaded into the chamber with five-spice powder, hanging in a ventilated place to air-dry or smoke-dried.

Finally, the editor reminds everyone that although the nutritional value of rabbit meat is high, the nature of rabbit meat is cold and cold, which is used in vomiting and diarrhea caused by deficiency of spleen and stomach. Rabbit meat cannot be eaten with chicken heart, chicken liver, otter meat, orange, mustard and soft-shelled turtle meat.