Most people living in rural areas are in the poultry sector.Most often give birth to chickens for meat or fresh eggs.Sooner or later, the bird used for food, so every owner should know how to kill and how to pluck chickens.
Basic rules and stages oschip
poultry is slaughtered, the owner must choose in advance.This is not a whim or a fad, but a very legitimate need.Stomach selected poultry must be completely empty, so that leftover food does not decompose inside the carcass after slaughter and did not spoil the meat.Dead birds should be processed immediately.Otherwise, remove the feathers will be much harder.First the dry oschip.Perot different parts of a chicken carcass is removed in the following sequence:
- tail and wings;
- breast;
- spin;
- legs, neck.
work should be conducted very carefully so as not to inadvertently damage the skin.Anyone who does not know how to pluck chickens, sometimes in a hurry at the same time captures a large number of feathers.So do not in any case impossible.This can lead to tearing of the skin and complicate further processing.After cleaning the pen need to take a blunt knife and cut off his stumps and remove remaining in some places fluff.
To work went faster
There are a few little secrets that help to understand how to pluck chickens, spending the procedure as little as possible time.For example, everyone knows that feathers are removed from the surface of the carcass is strictly in the direction of their growth.But sometimes it is quite difficult to do.In order to facilitate the operation of removing the feathers, experienced hostess briefly (40-60 seconds) lowered just dead bird in a container of hot water.The water temperature should be 50-55 degrees.A head, neck and wings of an additional and scalded with boiling water temperature of about 58-60 degrees.After this treatment, the pen is removed without problems.
There is one secret, which helps to understand how to pluck chickens.After the main processing poultry carcasses are usually quite small feathers, which can not be removed with a knife or a pair of tweezers.In this case, first grate carcass flour or bran, and then burn with a gas burner.Soot, which is formed on the surface, can easily be washed off with water.
Procedure
oschip - this is one of the general procedure for intermediate operations Poultry.And it needs to perform as follows, in order not to spoil the final product.For example, you must remember that before pluck a chicken, it should be removed from the insides.For this purpose, the belly is a small incision.Internal organs have to get blind, so it should be done very carefully.Important in this phase - not to damage the pancreas.Otherwise, bile gets to the meat and finally its ruin.After neutralizing unpleasant taste of bile is almost impossible.Removing the interior should be neatly folded into a separate container, set aside, and only then deal with their final treatment.If you do it right, the chicken carcass can cool down, and the process of plucking find difficulty significantly.That is why all actions must be thought out and coordinated.You must not only know how to pluck a chicken, but also to understand the possible consequences of each step.
the latest technology
No one will argue that the procedure for plucking poultry consuming and exhausting enough.In addition, it takes a lot of time.This issue come to grips with design engineers.Their goal was to figure out how to quickly pluck a chicken or other poultry.Finally, they invented a special device by which the process of removing the pen from the surface of the carcass is reduced significantly.This device is a kind of brush, which consists of a cylinder and attached thereto the fingers made of rubber or silicone.The device is designed as a nozzle which can be easily secured to a conventional screwdriver or drill.It works such a device is very simple.By rotating the nozzle elastic fingers knock the pen gently pulling it to the surface.The skin thus remains virtually untouched.One should just keep the carcass in his hands and bring it to the device sideways.The cleaning process takes only 2-3 minutes instead of 30-40 minutes with manual plucking.
Intermediate
plucked chicken - a bird, devoid of cover and pen ready for further cooking.It is a semi-finished product for the preparation of a large number of delicious dishes.It is in this form of chickens arrive on the shelves.Buyer can only bring the product home and prepare accordingly as they wish.The sale bird arrives already without viscera.These secondary products are sold separately.Bird, purchased in the store, can be divided into parts or cook whole.In Soviet times, the chicken was a large deficit.During her entire queue lined up in stores.Get, of course, not all.And the happy owner of a cherished purchase proudly carried his "prey" home.Modern industry is much simplified the work of housewives.Now on sale, there are not only chicken carcass as a whole, but also its individual parts: thighs, wings, back.Everyone can choose for themselves the appropriate product.
