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工艺流程:原料鸡的选择→宰前处理→宰杀放血→烫鸡褪毛→开膛造型→涂色→清油炸鸡→配料→煮鸡→捞鸡→成品操作要点: 1、原料鸡的选择:以肥度适中,半年以上二年以下,1——1.5公斤的健康鸡为宜。 2、宰前处理:宰前24小时断食,但不断水。 3、宰杀放血:采用颈部宰杀时,刀口要小,放血要净。 4、烫鸡褪毛:水温控制在65℃左右,时间为13分钟。 5、开膛造型:采用腹腔开膛,清除所有内脏冲洗,将鸡体冲洗干净,然后用小竹管撑开鸡腹,将两只脚爪斩掉以后,再插入腹下三角处,最后将两翅交
Process: Selection of raw chicken → pre-slaughter treatment → slaughter bleeding → hot chicken faded hair → breech shape → color → fried chicken → ingredients → boiled chicken → fishing chicken → finished product Operating points: 1, the choice of raw chicken: Moderate fat, more than six months more than two years, 1--1.5 kg of healthy chicken is appropriate. 2, pre-slaughter treatment: slaughtered 24 hours before slaughtering, but constantly water. 3, slaughter blond: When the neck slaughter, the knife edge to be small, bleeding to the net. 4, hot chicken faded hair: water temperature control at about 65 ℃, the time is 13 minutes. 5, the breech shape: using the abdominal opening, remove all visceral rinse, rinse the chicken body, and then use a small bamboo tube to open the chicken belly, the two paws cut away later, and then inserted into the lower abdomen triangle, and finally the two wings pay