Cleaning and Washing: After peeling the livestock, remove the perishable parts such as hooves, ears, lips, and tails by hand, then use a spatula to remove the fat and residual meat, and then wash thoroughly with fresh water. Antiseptic treatment: Since the cleaned skin still contains a large amount of water and protein, it will easily lead to autolysis and decay of the enzyme, and anti-corrosion measures should be taken. Two commonly used methods: Drying method: This method is simple, low cost. When the raw hides are dried in small batches, the fresh fur will be faced inwards, and the meat will be attached to the wood surface and dried naturally in a well-ventilated place. Avoid sun exposure or rain to prevent oil burning. When raw hides are dried in large quantities, they can be placed in a drying room and dried. After drying the hides, the area is reduced by about 15%, and the moisture content is reduced to about 5%. Salting method: The raw hides that have been cleaned and drained are faced downwards, laid on a mat, and spread salt evenly over the whole of the meat. Then a piece of raw hides is laid on the hide for the same treatment. After the layers are stacked, Usually marinated for 6 days to 8 days. The general amount of salt is preferably 25% of the tare weight. Storage: fresh skin should be stored in the temperature of 10°C-20°C and relative humidity of 60%-70% after initial processing. Storage can be done in such a way that the meat faces up and the hair faces the lower layer. For long-term preservation, in order to prevent insect pests, the sanitation balls can be crushed evenly on the surface of the skin, and other insect repellents can also be scattered to make the skin well preserved.
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