I. Materials and equipment. (1) raw materials: healthy and intact live chickens. (2) Accessories: star anise (also known as anise, star anise), fennel, clove, angelica dahurica, dried tangerine peel, nutmeg, Amomum villosum, ginger, onion, sugar, vitamin C, salt, nitrate, glucose, etc. ⑶ Equipment: brine tank, jacketed pot, drying room and vacuum packaging machine.
Second, the process flow. Selecting materials → slaughtering → blanching and unhairing → cutting five pieces → shaping → pickling → rinsing → baking → vacuum packaging → finished products.
Third, the main points of operation
1. Selection of raw materials: Chickens should be healthy, plump and tender, with a weight of 1- 1.5 kg.
2. Slaughter: Cut off three pipes for slaughter.
3. Scalding and unhairing: After the chicken is slaughtered, put it in hot water at 60-70℃ to blanch and unhairing. Rinse thoroughly and throw away the chicken tongue.
4, the next five pieces: cut off two wings, two claws, mandible. The wings are cut off at the second joint, the claws are cut off at the joints of thighs and calves, and the chin is cut back from the mouth to the slaughter mouth.
5. Open the belly: put the chicken with five pieces removed on the operating table, and press the left side of the belly with both hands to move the internal organs to the right. Cut the abdomen with a knife, and cut the chest along the left sternum until the clavicle is cut. Open the chest and abdomen, pull out the intestine, stomach, liver and heart, hook the surrounding fascia with the index finger, dig out the lung, and remove the fascia and kidney in the cavity.
6. Wash and soak in water: Wash the eviscerated chicken with clean cold water, soak it in cold water for 3-4 hours, and take out the dry water.
7. Pickling: Bake the salt until it turns yellow, add 200-300 grams of star anise per 100 kg of salt, stir well, then put it in a pot to cool and grind it for later use. The formula of pickling solution: based on the raw material 100kg, 90g aniseed, 80g fennel, angelica dahurica, nutmeg, Amomum villosum, 70g clove, 60g dried tangerine peel 100g cinnamon, 0/000g ginger rice wine 1000g onion, 2000mg sugar and 60g salt. First, take all the seasonings, put them in a jacketed pot with 25 kilograms of blood soaked in chicken, heat and boil for 30 minutes, and skim off the blood and impurities with a spoon. Filter the residue with double gauze, and put the filtrate into a halogen pot. Add seasoning such as salt, wine, sugar and onion in the formula, stir and dissolve, mix well, and cool to obtain pickling solution. Rub the chicken body surface repeatedly with the prepared salt. Then put the salt into the skin around the neck, legs and joints, rub it repeatedly and evenly, and put the remaining salt into the body cavity. Stack the chicken in the pickling tank and marinate for 8- 12 hours. After the above treatment, the blood in the body cavity of the chicken is discharged, and then it is stacked in a marinated pot, and marinated liquid is added to soak the chicken. Press it under the surface of the pickling solution with a gland and marinate for 4-8 hours.
8. Rinse: Rinse the marinated chicken in warm water at 40℃.
9. Molding and air-drying: Put the pickled and cleaned chicken flat on the board with the back facing upwards. Tighten the skin, bend the head and neck, and flatten the chicken. When the surface is dry, tie it firmly through the sternum with hemp rope, hang it on a clothes rack and dry the skin moisture. Each chicken should keep a distance of 6-8 cm to avoid sticking to each other.
10. Baking: After the surface moisture of the chicken is completely dried, move it into a curing barn for baking. The temperature of the curing barn should be controlled at 58-65℃, and the temperature should be balanced, which is higher at first and then gradually reduced. The temperature of all parts of the drying room should be uniform. If there is temperature difference, the position of the hanging rod should be changed frequently.
1 1. vacuum packaging: after baking, move it from drying room to sterile room for vacuum packaging.