The value of a good sheep's skin accounts for 45%-50% of the total value of living sheep. Therefore, the scientific preparation of high-quality sheepskin is very important.
1, correctly slaughtered
In the neck of the sheep, cut the skin longitudinally by about 17 cm, then forcefully cut the trachea in the main incision of the knife, and then cut blood vessels to cut blood. Be careful not to contaminate the skin with blood, peel it off immediately after the blood is released.
2, smart peeling
It is best to strip skin when the body temperature of the ram is not reduced. Place the sheep on a trough-shaped wooden board. Use the tip of the knife to pick up the cortex at the midline of the abdomen, continue to move forward along the midline of the chest to the lip of the lower jaw, and then pick it back and pick it back to the anus along the midline. 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 he peeled about 8 centimeters with the knife along the chest and abdomen, and then he opened the chest with his hands and opened the skin. He pulled his fist and licked it. He quickly pulled it out.
3ã€Skin finishing
Fresh skin peeled off, with a blunt knife to scrape the skin of the meat, fat, coagulation, impurities, etc., should be careful not to scratch the skin. Then remove the lips, ears, claws, coccyx, and the edges of the claws that prevent the skin from being neat. Secondly, the skin shape, according to the skin's natural shape and flexibility to stretch the skin in all parts of the flat, so that the skin-shaped uniform, become the natural shape of the skin.
4, dry storage
The peeled skin is salted and dried with salt in order to prevent the skin from spoiling.