Tell me about the chicken shop.

There can be two kinds:

(1) Neck cutting:

The blade cuts the "three tubes" of the chicken chin obliquely, and the blade should not be too big.

(2) inversion, oral assassination:

The knife edge extends from the chicken beak to cut the medulla oblongata, leaving no knife edge.

2, bleeding:

If the time is short and the drain is not clean, the meat will not taste good after a long time. Master it yourself.

3. Impregnation:

Don't scald it for too long, the taste of protein will change after a long time.

4, plucking, cleaning.

Specific steps and procedures for killing chickens

First, pluck some hair from the chicken's neck to expose the chicken skin. Then cut the blood vessel with a knife at the exposed skin.

Follow the chicken blood with the small bowl below, and you can still eat it.

After the chicken blood is released, the chicken's life is over. Boil a pot of hot water, put the water in a bucket to keep warm, and then put the chicken in hot water, the water is usually 70-80 degrees.

After blanching, begin to pluck hair.

After plucking the long hair, the most important thing is to pluck the small hair clean.

Tear: Cut the chicken's back or abdomen with a knife.

Eviscerate the chicken.

Divide the chicken as shown in the figure, and remove the head, wings, feet and drumsticks. As shown in the picture, then divide the chicken in half from the middle.

Then chop it into small pieces, as shown in the figure. In this way, the whole slaughter process of a chicken is over. #p# Subtitle #e#

Skills of killing chickens by yourself

Pull a bite on the neck of the poultry, mainly to cut off its carotid artery. On the one hand, because the arterial blood vessels were cut off, poultry lost a lot of blood and could not maintain blood circulation, and because the blood supply to their brains was directly cut off, the supply of oxygen needed to maintain life to their brains and organs was blocked by blood circulation, causing poultry to die quickly; It is precisely because there is no oxygen provided by blood circulation that the organs of poultry are in a state of hypoxia, so it is seen that their breathing becomes rapid and eventually they die of ischemia and hypoxia.

Skilled chicken butchers can accurately cut off the blood vessels of chickens, with little damage to the trachea, and can also make chickens die quickly. If inexperienced blood vessels are effectively cut off, poultry will not die easily, and sometimes their heads will eventually have to be cut off.

That's right: "Ducks are hard to kill", and their carotid arteries have been cut off, but ducks just won't "die". Some people think that this is related to the fact that ducks often dive and their tolerance to hypoxia is generally much stronger than that of chickens that only run on the ground.