How to quickly pull out chicken feathers, how to quickly pull out frozen chicken feathers

Usually, to remove the feathers from the chicken, you need to blanch them with boiling water, soak them for about 20 minutes, and then pluck them. You can use nail clippers to pluck chicken feathers, which are relatively easy to pull out, and can be plucked very cleanly. If there are still small hairs, you can soak them in a little salt for a few minutes before plucking them.

Before plucking chicken feathers, you must scald them with boiling water, if you don't use boiling water, you can't pluck the feathers on the chicken. In addition, there is another method, which is to give the chicken a little liquor or vinegar before killing it.

Get the chickens drunk. When the chicken drinks white wine or table salt, the pores will become very thick, which is conducive to hair removal.

If you blanch it with boiling water, the temperature should be around 80 degrees Celsius. If the meat of the chicken is relatively tight, you can use boiling water above 90 degrees. It is easier to add a little salt to the boiling water, soak it for a while, and then pluck the feathers.

Pay attention to the order when removing hair: remove the wings with the hair and remove the chicken neck with the reverse hair.

Plucking chicken feathers is a laborious and time-consuming task, so be patient. The hair on the chicken must be removed, otherwise it will affect the taste of the production. For some small white hairs on chickens, tweezers can be used.

Remove, the more carefully the better, and if you can't see clearly, you can wear glasses for hair plucking.

Teach you a clever way to pluck chicken feathers, the chicken feathers can be plucked quickly and cleanly, saving time and effort.

Summary. Soak it in cold water first, and then quickly put it into boiling water to scald it for a while, at this time you can add an appropriate amount of edible salt or white vinegar to the water, so that the fluff on the chicken can be boiled clean, and the chicken feathers are more convenient to pluck. Remember that you must not use freshly boiled water, chicken feathers will shrink when they encounter 100 degrees of boiling water, so that the hair is more difficult to pluck, and the water at about 80 degrees will do.

Hello, I'll see you later.

Hello, you can first freeze with cold water, then add edible salt or white vinegar, and then scald with boiling water.

Soak it in cold water first, and then quickly put it into the boiling water to scald it for a while, at this time, you can add an appropriate amount of edible salt or white vinegar to the water, so that the fluff on the chicken can be boiled clean, and the chicken feathers are more square and easy to pull up. Remember not to use freshly boiled water, chicken feathers encounter 100 degrees of boiling water, but the pores will shrink, so that the hair is more difficult to pluck, about 80 degrees of water on the line.

1. You can't scald it with boiling water directly! When plucking, the chicken at the scald will fall off with the chicken feathers, and the chicken is not good-looking after plucking, and the chicken feathers are not easy to pluck clean.

2. The best method we commonly use is: first soak the chicken feathers (freshly killed) with warm water. Again:

Wrap the soaked chicken in a thick cloth; After: Drench the wrap with fresh boiled water, and keep turning it when blanching, and drench each part thoroughly, so that the heat evenly enters the chicken body, and all the pores of the chicken are opened.

3. Remove immediately after scalding. (Note: Don't burn it for too long!)

Don't even soak in boiling water for a long time! Finally, open the thick cloth, take out the scalded chicken, and when it is hot, gently wipe it with your hand in the direction of the chicken feathers, and the chicken feathers will fall off. The chicken is in perfect condition.

This way to remove chicken feathers, save time, will not pollute, fast and good! One thing to add: if you are slaughtering chickens yourself, before killing, pour a little liquor to pluck the feathers faster.

4. When killing chickens, people usually scald chickens with boiling water and plucked their feathers, and often plucked their fur and skin in a mess. In fact, scalding chicken does not need freshly boiled water, just about 80 water, so that the scalding chicken is easy to pluck feathers, and does not damage the skin.

5. Each chicken skin surface has a very small and long white chicken feathers, processed before processing, hit a large half basin of water, put it in the water, the fine white chicken feathers will be straightened up, open slowly with both hands and only the tip of the strip, pick up until there is no obvious fine white chicken feathers, take out and then use clean water to repeat it, and then take it out, use a clean towel, wipe the water on the outer skin of the chicken body, touch it with white wine, use an open flame to make it, turn it around with your hands, and then clean it, you can break it and clear out the debris in the chicken, and finally clean, cut it into pieces or whole chickens with a knife, after cooking, It becomes a gourmet chicken on the tip of the tongue.

Killing chickens during the New Year, how can the chicken feathers be completely removed and cleaned, and quickly follow it after reading.

The best way to pluck chicken feathers, it turns out that there are tricks to pluck chicken feathers, teach you a trick to pull quickly and cleanly.

Blanch it with boiling water, pluck the long hairs with your hands, and pluck the short hairs with tweezers.

The steps are as follows:

1. Beat half a basin of water and put the chicken in the water.

2. Pluck chicken feathers with your fingers.

3. Remove the chicken feathers until there are no obvious chicken feathers, and then soak the chicken with water.

4. Wipe the water on the outer skin of the chicken with a clean towel, touch it with white wine, and pass it over an open flame.

Blanch with boiling water and pluck the feathers immediately.

Question 1: What happens if the chicken feathers are not plucked clean and eaten??? It doesn't matter if you eat it after cooking, because the ingredients of chicken feathers and chicken are the same, they are both proteins, but the form is different, so don't worry too much.

But if there are some such chicken feathers (if they are soft, it is not a big problem), they cannot be digested in your body, because such things are not easy to go down, so they may attach to the lining of your intestines, which will affect your health for a long time, and even cause intestinal inflammation. So you must not be afraid to work hard, be sure to clean it up. Don't worry about a little bit.

Question 2: What should I do if the freshly feathered chicken feathers are not clean? Apply it to the top with melted rosin, and after the rosin solidifies, it will come down as soon as it is peeled off.

Question 3: What should I do if the chicken feathers are scalded in boiling water and still can't be pulled out! Solve the chickens caused by being killed for too long.

Question 4: How to pluck chicken feathers cleanest? After pulling it out, set it on fire. That's how we all killed.

Question 5: How to pluck chicken feathers cleanest? After pulling it out, set it on fire. That's how we all killed.

Question 6: How to deal with the stalk embedded in the skin after the rooster is slaughtered, and how to clean the black chicken feather stalk under the skin after plucking Take the tweezers clip, and then squeeze it with your hand in the direction of the hair, and it will be cleaned up.

Question 7: What method can the plucking machine use to pluck the chicken feathers cleanest 1. After killing, put it in hot water for a few minutes, and put it into the plucking machine to remove the hair. (The temperature should be above 80 degrees).

2. After killing, put it in boiling water and scald it for a few minutes, pluck the big chicken feathers with your hands, and pull the small ones one by one with trembling tweezers.

3. Dig Zen and pour some wine or vinegar into the chicken, slaughter the chicken after a few minutes, then blanch it with boiling water for five minutes, and then pluck the feathers. (It can make it circulate faster and expand pores.) ）

Question 8: How to pluck the chicken feathers quickly Soak the freshly killed chicken in hot water at about 75 degrees for 20 seconds, then take it out, put it in a clean place and push the chicken feathers with your hands.

Then grab the chicken feathers in your hands to rub the soft feathers in other places, and soon it will be fine, and the hard feathers on the wings should be pulled hard.

The rest of the fine hair, wait for the skin of the chicken to dry a little, and then put it on the gas and roast it.

Question 9: After slaughtering the chicken and plucking the feathers, there are still some white chicken feathers left on the chicken How to easily dispose of them with a wonderful photo! The surface of each chicken skin has a very small and long white chicken feathers, processed before processing, hit a large half basin of water, put it in the water, the fine white chicken feathers will be straightened up, open slowly with both hands only tip of the strip, pick up until there is no obvious fine white chicken feathers, take out and then use water to repeat it, and then take it out, use a clean towel, wipe the water on the outer skin of the chicken body, touch it with white wine, use an open flame to make it, turn it around with your hands, and then clean it, you can break it and clear the debris in the chicken, and finally clean, cut it into pieces or the whole chicken, after cooking, It becomes a gourmet chicken on the tip of the tongue.

The most common method:

1. After killing, put it in hot water for a few minutes, and put it into a hair pulling machine to remove hair. (The temperature should be above 80 degrees).

2. After killing, put it in boiling water and scald it for a few minutes, pluck the large chicken feathers with your hands, and pull the small ones one by one with tweezers.

3. Pour some wine or vinegar into the chicken first, slaughter the chicken after a few minutes, then blanch it with boiling water for five minutes, and then pluck the feathers. (It can make it circulate faster and expand pores.) ）

It is recommended that you go to the market and find a stall selling live chickens and ducks to help you kill them, and just pay the processing fee. If you have to kill the chickens yourself, pay attention.

When the temperature is high, the chicken skin will fall off with the chicken feathers, and when the temperature is low, the chicken feathers will not be pulled out. The water temperature of the chicken feathers is 80, soak in water for about 1 minute to remove the feathers, the chicken wings and together with the hands to pick up, the remaining chicken feathers against the growth direction to peel off. The process should be fast, otherwise it will be difficult to shed hair when it is cold.

If there are chicken feathers that are not good to fall, you can dip them in water a few times to fade. About three skillful handfuls can fade the chicken feathers.

Then send you the way to kill the chicken: use the right hand to clamp the root of the wings, pinch the cockscomb with the right thumb and index finger, hook the right little finger of the chicken at the joint of the right claw (do not hook 2 claws, keep one, bloodletting is fast), pluck off the chicken feathers at 1 cm under the beak (jaw), and cut the blood with a knife left and right. When bleeding, grasp the right hand tightly and be careful to scratch or get bloody.

Prepare the ingredients: ginger slices, baking soda, vinegar, liquor, boiling water appropriate amount of processing method:

1. Add a few slices of ginger to the pot.

2. Pour in an appropriate amount of baking soda.

3. Add white wine, white vinegar and boiling water, stir well, and dry to 80 degrees.

4. Soak the chicken in it for about 10 minutes, turn over and soak for another 5-10 minutes.

5. Pluck the chicken feathers and feel that they can come down, take them out and put them in another container.

6. Start plucking directly.

7. The treated chicken feathers can be quickly removed.

There are no shortcuts to plucking, bai and it is a meticulous du job.

1. Pluck out some of the feathers on the neck of the chicken first, and expose the chicken skin. Then cut the blood vessels with a knife at the exposed skin of the plate. Right.

2. Use a small bowl below to add chicken blood, and the chicken blood can still be eaten.

3. After the chicken's blood is released, the chicken's life will be over. Boil a pot of hot water, put the water in a bucket, so as to keep warm, and then 4, after putting the chicken in hot water, the water is generally 70-80 degrees is appropriate.

5. After the hot blanching is over, start plucking.

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

7. Disembowelment: cut the back or abdomen of the chicken with a knife.

8. Remove the internal organs of the chicken.

10. Then chop into small pieces. So that the whole slaughtering process of the chicken is over.

Generally, it is scalded with hot water, it is best to boil water, put the killed chicken in boiling water, and wait for the water to be cold, it should be easier to pull.

Draw a knife on the neck of the chicken and bleed. Then put the chicken in warm water and pluck the feathers.

Liquor into the throat: If you want to pluck the chicken feathers quickly, you can pour one or two liquor into the chicken to speed up blood circulation. Wet with warm water:

Wrap the chicken in a cloth and blanch it in boiling water at 80 degrees. Plucking chicken feathers: Pluck the feathers in the direction of the chicken feathers.

Remove fine hairs: Put the chicken in clean water, remove the erect fine hairs, and then scrub with clean water.

1. Liquor into the throat

Before plucking the chicken, you can pour it with one or two liquor, the chicken that drinks the liquor, the blood circulation on the body is faster, resulting in the opening of pores, and the plucking is easier, at the same time, the drunk chicken is more convenient to bleed, and will not struggle.

2. Soak in warm water

Soak the chicken in warm water, then wrap the soaked chicken with a cloth, and then use boiling water of about 80 degrees to scald the chicken.

3. Pluck out the chicken feathers

Open the chicken wrapped in a cloth, drenched chicken, while it is hot, pluck the feathers along the direction of the chicken feathers, after the blanching, the chicken feathers can be easily plucked off to ensure that the chicken is intact, so that the chicken feathers are plucked, saving time and effort, and there is no damage to the chicken.

4. Remove fine hairs

After pulling out the chicken will still remain some fine feathers, before processing, put the chicken into clean water, the fine chicken feathers will stand upright, this time remove it by hand, after it is cleaned, scrub it with water again, check whether there is any leakage of chicken feathers, and finally dry the chicken with a towel.

1. Add edible salt or coarse white vinegar, soak the chicken in cold water after slaughter, and then quickly put it into boiling water to scald for a while, at this time you can add an appropriate amount of edible salt or white vinegar to the water, so that the fluff on the chicken can be boiled clean, and the chicken feathers are more convenient to pull up. Remember not to use freshly boiled water, the pores will shrink when the chicken feathers meet 100 degrees of boiling water, so that the hair is more difficult to pull, and the water at about 80 degrees will be fine.

2. Pour liquor or white vinegar: 30 minutes before slaughtering the chicken, pour 1 teaspoon of liquor or white vinegar into the chicken, so that the chicken will be excited and the pores on the chicken will expand. In this way, plucking chicken feathers after scalding with hot water will be much more convenient and quick.

3. Add edible alkali: Before the chicken is scalded with the open stool, soak the chicken in the alkaline water with edible alkali, so that you can wash off the fat on the duck feathers first, and then pluck the feathers It is much more convenient and easy.

4. Soak the freshly killed chicken in hot water at about 75 degrees for 20 seconds, then take it out, put it in a clean place and push the chicken feathers with your hands. Then grab the chicken feathers on your hands to rub the soft feathers in other places, and soon it will be fine, and the hard feathers on the wings should be pulled hard. After the skin of the chicken has dried out a little, the remaining fine hairs will be roasted on top of the gas.