With the rapid development of the chicken industry, a large number of old egg-type hens have been eliminated each year. If it is processed into chicken floss, the economic value will be greatly improved by:
1. Slaughter: Choose older, sick and sick chickens, slaughtered after feeding and drinking for 16-24 hours, remove chicken feathers, remove all viscera and suet, and remove head and neck, wings and claws. Peel the chicken skin and rinse it with running water. Then soak in clean water for 30-40 minutes, wash away blood stains, and remove the chicken body until it is clean and white. Drain it and wait.
Second, the first cooking: chicken 10 kg, with 200 grams of salt, 800 grams of white sugar, 150 grams of rice wine, anise 10 grams, 50 grams of ginger (Ginger slices and anise together wrapped with gauze), and chicken into the pot , Add water immersed, stir and boil for 30 minutes, then change the simmer and cook for 2 hours or so, remove and remove the net, remove the tendons, fascia, thick blood vessels. Be careful to add fresh water when cooking to prevent scorching of the meat.
Third, the re-boiled: the original soup filtered to remove sediment and impurities, and then put it back into the pot to boil, add the amount of salt according to the aforementioned formula, the Eviscerated chicken back to continue cooking. When chopsticks are used to hold the meat pieces slightly and the muscle fibers loose on their own, add white sugar and rice wine according to the aforementioned formula, and cook for about 30 minutes. After the soup is dried, it is panned and the meat pieces are squeezed into thick, silky fluffy blanks. Whether it is first cooking or re-cooking, you must constantly remove slicks and contaminants. During the entire cooking process, especially when the multi-cooked soup dries quickly, the shovel must be turned upside down to avoid coking.
Fourth, fried pine, glutinous pine: The big pot brush, into the loose blanks, early use of slow fire, late frizzle with micro-fire. When frying to a certain degree, the pan is rubbed repeatedly by hand on the wooden board and then roasted again. Repeat this several times until the muscle fibers are fluffy. This step is the key to determining the finished product quality of chicken floss. We must continue to accumulate experience and master the temperature, time, and strength of roasting.
V. Finishing: The finished meat floss should be white and yellow in color, loose and velvety in fiber, soft and elastic, delicious and delicious, and salty and sweet. It can be placed on a bamboo basket, while peeling the edge to remove individual coarser muscles, picking up bone chips, coke crumbs and impurities. After cooling, press 50 grams or 100 grams, 250 grams and other different specifications, take the food film bag or transparent plastic box sealed package.
1. Slaughter: Choose older, sick and sick chickens, slaughtered after feeding and drinking for 16-24 hours, remove chicken feathers, remove all viscera and suet, and remove head and neck, wings and claws. Peel the chicken skin and rinse it with running water. Then soak in clean water for 30-40 minutes, wash away blood stains, and remove the chicken body until it is clean and white. Drain it and wait.
Second, the first cooking: chicken 10 kg, with 200 grams of salt, 800 grams of white sugar, 150 grams of rice wine, anise 10 grams, 50 grams of ginger (Ginger slices and anise together wrapped with gauze), and chicken into the pot , Add water immersed, stir and boil for 30 minutes, then change the simmer and cook for 2 hours or so, remove and remove the net, remove the tendons, fascia, thick blood vessels. Be careful to add fresh water when cooking to prevent scorching of the meat.
Third, the re-boiled: the original soup filtered to remove sediment and impurities, and then put it back into the pot to boil, add the amount of salt according to the aforementioned formula, the Eviscerated chicken back to continue cooking. When chopsticks are used to hold the meat pieces slightly and the muscle fibers loose on their own, add white sugar and rice wine according to the aforementioned formula, and cook for about 30 minutes. After the soup is dried, it is panned and the meat pieces are squeezed into thick, silky fluffy blanks. Whether it is first cooking or re-cooking, you must constantly remove slicks and contaminants. During the entire cooking process, especially when the multi-cooked soup dries quickly, the shovel must be turned upside down to avoid coking.
Fourth, fried pine, glutinous pine: The big pot brush, into the loose blanks, early use of slow fire, late frizzle with micro-fire. When frying to a certain degree, the pan is rubbed repeatedly by hand on the wooden board and then roasted again. Repeat this several times until the muscle fibers are fluffy. This step is the key to determining the finished product quality of chicken floss. We must continue to accumulate experience and master the temperature, time, and strength of roasting.
V. Finishing: The finished meat floss should be white and yellow in color, loose and velvety in fiber, soft and elastic, delicious and delicious, and salty and sweet. It can be placed on a bamboo basket, while peeling the edge to remove individual coarser muscles, picking up bone chips, coke crumbs and impurities. After cooling, press 50 grams or 100 grams, 250 grams and other different specifications, take the food film bag or transparent plastic box sealed package.