目前,有很多肉联厂、屠宰场在加工带皮白条肉过程中,去掉了松香拔毛这一工序后,白条肉的合格率显著降低。为了提高带皮白条肉的质量,使各加工单位充分了解松香拔毛在白条肉加工中的作用,笔者就松香拔毛这一问题,谈一些看法。生产带皮白条肉,刮毛是主要工序之一,对保证产品质量起着十分重要的作用。不论采用何种方式刮毛都须经过烫猪、刮毛、冷汤修刮和松香拔毛等四个环节。猪在换毛季节里,毛长短不一、绒毛较多和猪体重的大小、个体差异等许多因素,使猪在汤池中烫毛的时间难以掌握,出现烫老或生毛多等现象。这些猪尸经打毛机打毛后,有的 At present, there are many meat factory, abattoir in the processing of skin with white strips of meat, remove the rosin plucking this process, the success rate of white striped meat significantly reduced. In order to improve the quality of skin with white strips, so that the processing units fully understand the role of rosin plucking in the processing of white meat, the author of the problem of rosin plucking, talked about some of the views. Production of skin with white strips, shaving hair is one of the main processes, to ensure product quality plays a very important role. Regardless of the method used to shave the hair have to go through hot pigs, shaving hair, cold soup shaving and rosin plucking four links. Pig hair changing season, hair length, villi and pig weight size, individual differences and many other factors that make the pig in the soup pool scalding time is difficult to grasp, the phenomenon of hot old or hairy and more. These pigs after playing hair hit Mao, some