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2025
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Key points of the production process of chicken floss
Slaughter
Select larger, healthy, and disease-free old chickens, stop feeding and watering for 16 to 24 hours before slaughtering and bleeding. Immerse in hot water at 65 to 68℃ for about 1 minute to remove the feathers. Then, open the abdomen, remove all internal organs and fat, cut off the head, neck, wings, and feet, peel off the chicken skin, and rinse with water. Soak in clean water for 30 to 40 minutes to wash away blood stains until the chicken is clean, then drain and set aside.
Initial Cooking
For every 10 kilograms of chicken meat, use 800 grams of white sugar, 200 grams of refined salt, 150 grams of yellow wine, 50 grams of ginger, and 10 grams of star anise. Wrap the sliced ginger and star anise in gauze, place them in the pot with the chicken, soak in clean water, then boil over high heat for 30 minutes, and then simmer over low heat for about 2 hours. Then, take out the chicken while hot, remove the bones, and eliminate tendons, fascia, and large blood vessels. During cooking, be sure to add clean water frequently to prevent the meat from burning.
Re-cooking
Filter the original soup from the initial cooking to remove sediment and impurities, then return it to the pot and bring to a boil over high heat. Add salt according to the previous formula, and return the deboned chicken to continue cooking. Cook until the meat can be easily separated with chopsticks, then add white sugar and yellow wine, and switch to low heat for about 30 minutes. Once the soup is reduced, it can be taken out, and the meat can be pressed into coarse shreds of meat floss.
Note: During both initial and re-cooking, constantly skim off floating oil and foam. Throughout the cooking process, especially when the re-cooking soup is nearly dry, keep stirring with a spatula to prevent burning. Clean the large pot, place the meat floss in the pot, and start to roast over low heat, then carefully roast over a very low heat in the later stage. When roasted to a certain extent, take it out, then repeatedly rub the meat floss on a wooden grater with your hands, and then return it to the pot to roast. Repeat this several times until the chicken meat appears fluffy and shredded. This step is crucial for determining the quality of the chicken floss, so pay attention to controlling the roasting temperature, time, and the force used when shredding.
Sorting
Place the finished meat floss in a bamboo basket, turning it over while tearing apart any coarser muscle fibers, and removing bone fragments, burnt residues, and impurities. After spreading and drying, seal it in food film bags or transparent plastic containers in different specifications.
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