| 摘要 |
A method for preparing bird’s carcasses for selling at agro-industrial markets includes a puncture and a circular cut around the vent, cutting the wall of the abdominal cavity from the circular cut in the direction of the keel bone, separating the vent and internal organs, separating the craw. The longitudinal cut of the wall of the abdominal cavity from the circular cut in the direction of the keel bone is carried out for a length of 3-4 cm, the intestines are removed together with the vent and the duodenum is separated from the stomach not allowing a rupture of the intestines. |
