The finished product of Yanla chicken resembles a clam, beautiful color, delicate meat, salty and suitable, aromatic and delicious, taste better than the duck. It is not only suitable for long-term survival, but also convenient for human consumption. It is a nourishing product for winter, and it is also a gift for relatives, friends and birthday. The production method is now described as follows:
1. The best curing period is from December to next January. The prepared chicken has good quality and long shelf life. It can also be processed from February to April, but its quality is poor and its shelf life is short.
2. The choice of raw materials must use healthy live chickens, preferably full-bodied, well-developed meat with chest muscles and tender meat. Eligible fat hens weighing more than 1.5 kg can also be used.
3. Pre-slaughter treatment 20 to 24 hours before the slaughter of chickens, you must stop feeding (but provide drinking water) and allow them to rest enough to facilitate slaughter and bleeding. Give chickens 8 to 10 grams of white wine or rice wine 15 minutes before slaughter to facilitate armpit hair.
4. Slaughter and blood pressure will hang the chicken body upside down. Pull the chicken's lower mouth shell to the left and hold the small knife in the right into the chicken's mouth. Wait until the tip of the knife reaches the second cervical spine, quickly cut the blood vessel of the neck, and then pull the knife tip out slightly. In the center of the maxillary crevice and inside of the eye, it penetrates the brain obliquely, destroys the nerve center of the feather muscles, makes the feathers easily fall off, and promotes its rapid death. This method does not cut the neck of the chicken, the appearance of complete and beautiful.
5. Blemishes should be carried out as soon as possible after bled. Broilers scalding hot mane water temperature of 60 ~ 63. C; elimination of hen water temperature 65~68. C, scald 1 to 1.5 minutes. After the chicken is soaked and scalded, quickly remove the big hairs, then use the loofah to wipe it repeatedly on the chicken's head and neck to clean the small fluff. When plucking hair, pay attention to keeping the body intact and do not scratch the skin.
6. Remove the viscera and cut off the chicken's wings from the wrist joints. Both feet will fall off the ankle joint. Then open the file, cut a long blade from the sternum to the anus (requiring that the knife is neat and does not produce minced meat), pull the pectoral muscles on both sides, expose the sternum, and then use a knife to cut the sternum, open the abdominal cavity, and remove the internal organs and esophagus and trachea. And on both sides of the second to third thoracic spine, cut the ribs and pectoral muscle obliquely upwards at an angle of 30 to 40 degrees (note that the skin must not be cut to facilitate the styling). Wash the remaining mucus, blood stains, lungs and debris in the chicken with clean water. Wait. Do not tear abdominal fat and oil skin when cleaning, so as not to affect the quality of chickens.
7. Remove the blood from the cold water and wash the chicken in clean cold water for more than 4 hours to fully remove the congestion in the body and make the muscle white. Then cut off the chin, hang a rope at the chicken nostril, and drain to dry.
8. Pickling is the key to determining the quality of Pangasius.
(1) Sauteed salt. Add 1 g of anise per 500 g of salt and pour it into the pan until it is free of steam. When the salt turns yellow, uncook the pan, allow it to cool and grind.
(2) Salt and brine production. There are new halogens and old halogens. The new halogen is 2.5 kilograms of soaked chicken blood, add 250 grams of salt, and pot boiling, with a long time to Xuemo and dirt, to be salted, and then filter impurities with multi-layer gauze, put sugar 100 grams , 40 grams of glucose, 75 grams of mixed spices (anise powder 35%, cinnamon powder 25%, pepper 20%, cumin powder 10%, white pepper powder 10%), ginger 25 grams, 25 grams of chive ( Cut short), then enter the pot and boil, then pour 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. Compared with the new halogen, it has the advantages of rich nutrition, thick juice, and delicious taste. Each time the retort is burned to floating foam, salt, sugar and spices are properly added, and impurities are filtered through the multilayer gauze to keep the marinade clear.
(3) Rub salt. First use Daqu Liquor in the skin, inside and outside the cavity to wipe for a while, remove the scorpion. Then wipe the entire peak with salt (with a salt amount of 6% of the light chicken's net weight) and rub it repeatedly on the chicken's back, chest muscles and abdominal cavity. Especially chicken thighs, rub salt should be placed in the palm of your hand, from the bottom into rub rub. The muscles are pressed and easily penetrated.
(4) First pickling. The chicken that has cleaned the salt and put it on the back will be placed in a jar filled with new halogen. After filling, the surface shall be covered with fragrant salt and the weight shall be pressed to make the chicken flat. Generally marinated for about 24 hours, until the muscle contraction can be out of the tank.
(5) Compound salting. Add Daqu Liquor to the old brine (with an amount of 5% old bran), pour it into a pickle jar, put the chicken blank, cover with bamboo pieces, and lightly press it with stones so that the chicken blank is completely immersed in the cold sweat. After 24 hours of compounding, turn the chicken body up and down to make it evenly marinated. Then continue marinating for 42-48 hours, then remove, hang, and drain the marinade.
(6) Stacks. The well-made chicken blanks were folded in shape according to the shape of the chicken, the chicken neck was straightened, the wings and legs were retracted, and then the heavy objects were pressed to keep the chicken blanks in shape. The general pressure is about 4 days.
9. Hang hanging the formed chicken blank into clean water and rinse it repeatedly to remove impurities from the skin. Then drain the water and hang it in a dry and ventilated place (not allowed to expose to the sun). After 20 to 30 days of air drying, the surface of the chicken is usually smooth and smooth. The whole body is dry and the neck bone is exposed.
10. Edible method Wagyu chicken should be washed before eating debris, soak for 14 to 20 hours, so that soften, will remove some of the salt, reduce the salty degree. Then into the steamer, add ginger, onion, rice wine or beer, steam for about 2 to 3 hours, remove and let cool, slice, you can eat.
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