La chicken:

1, cold terminology: because of Jiangxi smoked wax for the prevalence, especially famous for preserved chicken, is the ancient banter on Jiangxi. Yuan and Ming period in Beijing called the South of the banter.

2, commonly used terms: chicken as a raw material, with the curing of a delicious way to make. Today say preserved chicken, mostly refers to this meaning.

3, Hunan Yongzhou cliff cypress preserved flavor, with more than 30 years of experience found in the cliff cypress wood powder as raw material plus the traditional method of smoking, because there is no nitrate, so

shelf life is not long, please note.

Raw material recipe editor

White chicken, chicken, chicken, etc., 50 kg salt 2.5 kg sugar 750 grams nitrate 100 grams of soy sauce 500 grams of white wine 750 grams

Can also be appropriate to add a little five-spice powder and other seasonings (some regions only add salt, sugar and nitrate of two kinds of seasoning).

Production period editor

The best period for salting is from October to January of the next year, the quality of the salted chicken is good, and the preservation period is long; February to April can also be processed, but the quality is not good, and the preservation period is shorter.

Slaughter Methods Editor

Pre-slaughter treatment

Laos Chicken

Laos Chicken

20~24 hours before the slaughter of the chicken, you must stop feeding (but to supply drinking water), so that it is fully rested, in order to facilitate the slaughter of bloodletting. Give the chicken 8~10 grams of white or yellow wine 15 minutes before slaughter to facilitate depilation.

Slaughtering bloodletting

Suspend the chicken upside down, the left hand pulls open the chicken's lower beak shell, the right hand holds a small sharp knife into the chicken's oral cavity, to be the tip of the knife up to the second cervical vertebrae, quickly cut off the neck blood vessels and laryngeal tubes, and then the tip of the knife is slightly withdrawn in the center of the maxillary fissure, the eyes of the medial side of the oblique stabbing into the brain, destroying the feather muscle nerve centers, so that the feathers are easy to fall off, and to promote the speed of its death. This method of slaughtering chicken neck without cuts, complete and beautiful appearance.

Dipping and plucking

Laos

Laos

Laos

Bloodletting should be done as soon as possible. The water temperature of broiler chickens is 60°C~63°C; the water temperature of eliminated hens is 65°C~68°C, soaking for 1~1.5 minutes. When the chickens are soaked and scalded, depilate the big hairs quickly, and then wipe the head and neck of the chickens repeatedly with the flesh of the melon to depilate the small downy hairs. When plucking, pay attention to keep the chicken body intact, do not rub the skin.

Removing Internal Organs

First, cut off the chicken's wings from the wrist joints, and chop off both feet from the hock joints. Then open the chest, from the sternum to the anus to cut a long knife cut (requires a neat knife surface, does not produce minced meat), pull open the two sides of the pectoral muscle, exposing the breastbone, and then use the knife to cut through the sternum, open the abdominal cavity, pull out the viscera and esophagus, trachea and in the 2nd to 3rd thoracic vertebrae on both sides, at an angle of 30 ~ 40 degrees diagonally upward to cut off the ribs and the pectoral muscle (pay attention not to cut through the skin, in order to facilitate the modeling) wash the chickens with water to remove the residual mucus, blood, lungs Wash the chicken with water to remove any mucus, blood, lungs and debris left inside the chicken. Do not tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of preserved chicken.

Removing blood in cold water

Soak the chicken in clean cold water for more than 4 hours to fully remove the blood in the muscle and make the muscle white. Then cut off the lower beak and hang it on a string through the chicken's nostrils, drain and dry.

Method of production

Selection

Other pictures of preserved chicken

Other pictures of preserved chicken(19 pictures)

Select fat hens or broilers weighing more than 1.5 kilograms, and they should be healthy and free from diseases.

Slaughtering: when slaughtered, blood should be drained, and then depilated with hot water above 70 degrees Celsius, open and take out the internal organs, chop off the feet and claws and wings, and rinse with clean water.

Marinade

Mix the prepared seasonings and apply them inside and outside the chicken body and rub them well, sprinkle some seasonings inside the chicken's mouth and at the bloodletting port, and then marinate the chicken in the jar for about 32 hours, in the middle of which the jar should be emptied twice to fully marinate the chicken body.

Baking

The marinated chicken billets are tied with twine, from the abdomen, the twine can be tied to the chicken legs; from the tail to open, the twine can be tied to the head of the chicken. This is conducive to the flow of sewage in the chicken cavity. Then hang the chicken blanks in a ventilated place to dry the moisture on the exterior. Finally put into the 55 ℃ about the baking room, baking about 16 ~ 18 hours, to the chicken body is golden brown when the finished product. In some rural areas of Sichuan, people will be cedar tree branches lit with the smoke to smoke preserved chicken, a unique flavor.

Generally placed outside the house in winter, the flavor is better.

Yongzhou, Hunan, cliff cedar flavor of wax chicken, the use of cliff cedar famous health care wood, fixed heart, tranquility, to improve insomnia, cliff cedar wood aroma is known as "air vitamins," compared to incense is more quiet and long, burned into the aroma of freshness. Its finished products are mostly used for strings, pendants, pillow series, cliff cedar powder wood chips used for smoking, making it more fragrant, comfortable, cliff cedar waxy series, by strict selection of materials, salt system without any food additives, pure firewood barbecue, the late use of cliff cedar powder wood chips slowly smoked from the meat, fragrant.

Sun-made

In some rural areas, the production of preserved chicken is not baked, but made in the sun. In sunny weather, the marinated whole chicken is brined, tied to the chicken's feet or tied to the chicken's head with a firm, clean, thin rope, and the chicken blank is hung in the sun. This sunshine three days (three days), basically can be put away. Of course, one or two more days of sunshine is better.

Sun made good wax chicken, usually to hang in a dry ventilated place. If there is a chicken body is still damp, it should be sunbathed again.

Preservation method: preserved chicken should be stored in a dry and ventilated place. If the air is humid, it should be smoked and moxibrated with fine smoke over a gentle fire, so that it can be preserved for 2 to 3 months without deterioration.

Product Features Editor

Golden color, beautiful shape, delicate meat, oily and sweet flavor, wax fragrance, steamed, boiled are delicious.