There are several Ways that can be used by a chicken processing California business. One of which is dealt with here. Before beginning however, one needs to collect things such as a rope, hot water, a very sharp knife, a pot, packaging bags and of course the chicken.
The next thing is to tie the feet together and gently have it hung upside down. This is meant to immobilize it. With the fingers, one should locate the jaw bone and make a neat quick cut ensuring that it is deep enough to get to the artery but not deep enough to get to the trachea.
A container needs to be placed beneath it to collect blood, as the blood drips, some hot water should be prepared and put in a pot. This is going to be used to assist in scalding which in turn makes plucking the feathers much simpler.
Once the feathers are plucked, a wash can be given and the loose skin around the feet taken off. This could be used to make the stock. The head can then be severed off along with the feet. The feet are usually simpler when cutting from the hock.
From here the gutting process may begin. Once open, the innards must be removed. When doing so, the various parts such as the heart, lungs need to be removed with care. One should separate parts like the heart, lungs, kidneys, gizzard and other parts that can be used when preparing stock. Some thorough cleaning should follow to get rid of blood and other juices.
To come up with a nice appearance, the legs can be tucked into the skin at the back by making neat incisions to it. The wings too will need arranging. This is be followed by packaging and thereafter refrigeration. The area used for this procedure should then be cleaned in preparation for the next use. This is just one amongst other techniques that a chicken processing california company can employ.
The next thing is to tie the feet together and gently have it hung upside down. This is meant to immobilize it. With the fingers, one should locate the jaw bone and make a neat quick cut ensuring that it is deep enough to get to the artery but not deep enough to get to the trachea.
A container needs to be placed beneath it to collect blood, as the blood drips, some hot water should be prepared and put in a pot. This is going to be used to assist in scalding which in turn makes plucking the feathers much simpler.
Once the feathers are plucked, a wash can be given and the loose skin around the feet taken off. This could be used to make the stock. The head can then be severed off along with the feet. The feet are usually simpler when cutting from the hock.
From here the gutting process may begin. Once open, the innards must be removed. When doing so, the various parts such as the heart, lungs need to be removed with care. One should separate parts like the heart, lungs, kidneys, gizzard and other parts that can be used when preparing stock. Some thorough cleaning should follow to get rid of blood and other juices.
To come up with a nice appearance, the legs can be tucked into the skin at the back by making neat incisions to it. The wings too will need arranging. This is be followed by packaging and thereafter refrigeration. The area used for this procedure should then be cleaned in preparation for the next use. This is just one amongst other techniques that a chicken processing california company can employ.
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