First, choose chicken It is best to use broilers that are healthy, disease-free, full-bodied, with well-developed chest muscles and delicate meat, and can use hens weighing more than 1.5 kg. Second, slaughter Hang the chicken body upside down and pull it open to the left. Hold the chicken knife in the mouth and put it into the mouth of the chicken with a knife. When the knife tip reaches the second cervical spine, quickly cut the blood vessels of the neck. Then in the center of the maxillary crevice, the inside of the eye, Into the brain, destroy the nerve center of the feather muscles, make feathers easily fall off, and promote its rapid death. This method kills chickens without a knife on the neck and looks good. Blemishes should be burned as soon as possible after bleeding. Pay attention to keep the chicken body intact and do not rub the skin. Third, shaping First remove the chicken's wings from the wrist joints and remove the two feet from the ankle joints. Then open the church and cut a long blade from the sternum to the anus. The knife surface is neat and no minced meat is produced. Pull apart the pectoral muscles on both sides to reveal the sternum. Then use a knife to open the sternum and pull out the internal organs and esophagus and trachea. And on the 2nd to 3rd sides of the thoracic spine, the ribs and pectoral muscles were cut obliquely at an angle of 30 to 40 degrees. Be careful not to cut the skin to facilitate styling. Wash the chicken cavity with clean water, do not tear abdominal fat and oil skin when cleaning, so as not to affect the quality of chicken. After the chicken is washed, it is soaked in clean cold water for 4 hours to remove blood from the body and make the muscle white. Then cut off the chin, hang the rope at the chicken nostril, drain and let it dry. Fourth, pickled This is the key to determining the quality of waxy chickens. 1 Scrambled salt. Per 0.5 kg of crude salt plus 1 gram of anise is poured into the pan until no steam occurs, and the salt turns yellow when it turns yellow, and then it is ground fine. 2 Halogen preparation. There are new halogens and old halogens. The new halogen is 2.5 kilograms of blood soaked chicken body, add 0.25 kilograms of salt, wok and boil, use a spoon to remove blood and dirt. After the salt is deuterated, the impurities are removed by multi-layer gauze. 0.1 kg of sugar, 0.04 kg of glucose, and 0.25 kg of spices (35% anise powder, 25% cinnamon powder, 20% pepper, 10% cumin, Pepper powder 10% dubbed), ginger 0.25 kg, chives 0.25 kg (cut short), and then into the pot and boiled into the brine tank Serve. The old halogen is formed by repeated use and long-term storage of the new halogenated chicken more than 20 times. The better the old halogen, the better it is. Compared with the new halogen, it has the advantages of rich nutrition and heavy juice. Each time the retort is burned to floating foam, salt, sugar and spices are properly added, and impurities are filtered off with multi-layer gauze to keep the marinade clear. 3 Wipe salt. First use Daqu Liquor in the skin, inside and outside of the chamber for a moment to remove it. Then use a salt to wipe the entire body (with a salt weight of 6% of the weight of the chicken) and rub it back on the chicken's back, chest muscles and abdominal cavity. In particular, chicken thighs should be placed in the palm of your hand when rubbed, rubbed from the bottom up, so that the muscles are compressed and easily penetrated. 4 first pickled. The salted chicken will be put on the back and placed in a cylinder filled with new halogen. After filling, the salt shall be spread on the surface and the weight shall be pressed to make the chicken body flat. Generally marinated for about 24 hours, until the muscle contraction can be out of the tank. 5 Compound salting. Add the old halogen to Daqu Liquor (5% of the old halogen), pour it into the pickle jar, put the chicken blank, cover the bamboo lid, and lightly press it with the stones (so that the chicken blank is completely immersed in the marinade). After 24 hours of pickling, the chicken body is turned upside down to make it evenly smelt, and then it is salted for 42 to 48 hours. Then it can be removed and drained. 6 Stacks. The marinated chicken blanks were stacked in a “cocktail†shape, the chicken necks were straightened, and the wings and legs were retracted, and then the weights were pressed to keep the chicken blanks in a cocoon shape for about 4 days. 7 hanging hanging. The formed chicken blanks are placed in clean water and rinsed repeatedly to remove impurities from the epidermis. Then the water is drained and hung in a ventilated and dry place (not allowed to expose to the sun). Generally, it is dried for 20 to 30 days until the surface is smooth and flat. After drying, the exposed neck bones are finished products that can be sold in bulk. Fermenting Black Garlic Machine,Black Garlic Machine Maker,Automatic Black Garlic Fermentation Machine,Garlic Fermenting Machine Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com