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How to peel pheasants

Put your wings under your feet and step on the roots of your wings. Pull the pheasant's leg hard, and that's it. Pheasant, also known as pheasant, colorful pheasant, pheasant and so on, is a rare game bird with meat, ornamental and medicinal uses.

Remove the skin with a knife, starting from the mouth, you can. And then dry. But it may not be able to keep the hair off.

Put your wings under your feet and step on the roots of your wings. Pull the pheasant's leg hard, this is OK, the speed is absolutely fast.

How to make pheasant specimen

Anatomy: use a scalpel to gently cut the skin from the abdomen to the center of the neck, remove fat from the cut, first cut the neck with scissors, and then slowly remove the torso of the bird. Be careful not to break the skin.

Filling and stitching. Fill the pheasant skin with filling materials such as bamboo or cotton, then sew it with needle and thread, and install artificial eyes at the same time. Plastic surgery. According to the purpose of production, pheasant specimens are made into various lifelike forms, such as "Golden Rooster Independence", "wings to fly", "leisurely walk" and so on. Fixed.

After the pheasant was slaughtered and bled by oral stabbing, the pheasant was stuffed with cotton to prevent blood, saliva and feces from contaminating the feathers.

First: the selection of more than 180 days of male pheasants, must be full feathers, wings and tail feathers can not be defective. Two: measure the live pheasant (body weight, body length, body height and other basic parameters) three: remove the dirt: remove the blood stains from the pheasant body with wet cotton. Open the pheasant's mouth and stuff it into the throat with cotton to prevent the blood and dirt from flowing out during peeling and pollute the pheasant's feathers.

How to kill pheasants

1. Kill the pheasant first, then blanch the pheasant in 75 ℃ hot water, then remove the feathers and feet; then cut the pheasant's eyes and cut out the eyes, then open the pheasant's back to remove the internal organs, cut off the big bones (every 5 cm), wash the blood stains with clean water, scald them in boiling water, and cool them.

2. The processing process of manual slaughtering pheasants is as follows: slaughtering →, scalding →, de-feathering and →. Preparation: before going to catch chickens, prepare a small bowl to receive blood, put a little cold water and salt, stir and melt. Slaughter: start boiling hot water. To cut the throat and bleed, first grab the root of two wings to control one chicken, the other hand grabs the chicken head from behind, twist it in the opposite direction and clip it between the two wings, exposing the neck.

3. Blanching: the water temperature of pheasant is generally 65Mi 68 degrees. In this range, younger commercial pheasants are lower. The simple way to master the water temperature is to dip your hand in cold water first, and then reach into the hot water to feel the water is hot and the skin is not irritated. When the family is slaughtered, mix boiling water and cold water at 3:2, or soak the slaughtered pheasant in cold water and then blanch it in boiling water.

4. The real pheasant is a second-class protected animal in the country, and it is illegal to hunt and kill. In addition, no matter what kind of pheasant, can not be killed. Except for domestic food.

How to kill a chicken

1. Stabbing and bloodletting to cut off the trachea, esophagus and blood vessels, hold the right paw of the chicken with the little finger of the left hand, the thumb and index finger of the chicken, and at the same time reverse the ventral side of the neck to fix the chicken, pull out the feathers from the neck of the chicken with the right hand, expose the trachea, esophagus and blood vessels, and then cut off the trachea, esophagus and blood vessels with a sharp blade, pay attention to make the knife edge as small as possible, and then lift the leg with the right hand to make the bloodletting thoroughly.

2. One, boil the water first. Second, the tools needed are kitchen knives and scissors. Tie up the chicken's foot with a rope, step on the chicken's foot, step on the chicken's two wings, and then grab the chicken's head and let it have some water. It depends on where you are going to operate on its neck, almost 4 or 5 centimeters away from the chicken's chin. Oh, then you have to pluck the chicken at the place where you operate, and then you can undergo the knife.

3. To kill a chicken, you have to put a knife on the chicken's throat. Specific steps: prepare a chicken, a bowl of unboiled water with salt and a pot of hot water, and grind the knife in advance; grasp the chicken wings to prevent severe struggle, then cut off the blood vessels and trachea, turn the chicken upside down, and drop blood into the bowl; after the blood is exhausted, prepare hot water for plucking; dissect and clean the internal organs after plucking.

4. The correct way to kill a chicken is as follows: you should first boil enough water. The tools you need are kitchen knives and scissors, so you tie the chicken's feet with a rope, step on the chicken's feet, step on the chicken's two wings, and then grab the chicken's head and let it drink some water. That is to see if you are going to operate on its neck, almost 4 or 5 centimeters away from the chicken's chin.

5. Yes. The procedure of killing a chicken is to first cut off the trachea, esophagus and blood vessels, hook the right paw of the chicken with the little finger of the left hand, hold the neck of the chicken with the thumb and index finger, then reverse the ventral side of the neck to fix the chicken, pull out the feathers from the neck of the chicken with the right hand, expose the trachea, esophagus and blood vessels, and then use a sharp blade to cut off the trachea, esophagus and blood vessels. The knife edge should be as small as possible, and lift the leg with the right hand. Make the bloodletting clean.

Slaughtering methods of pheasants

The main results are as follows: 1. The processing process of manual slaughtering pheasants is as follows: slaughtering →, scalding →, defeathering and → evisceration. Preparation: before going to catch chickens, prepare a small bowl to receive blood, put a little cold water and salt, stir and melt. Slaughter: start boiling hot water. To cut the throat and bleed, first grab the root of two wings to control one chicken, the other hand grabs the chicken head from behind, twist it in the opposite direction and clip it between the two wings, exposing the neck.

2. The processing process of manual slaughtering pheasants is as follows: slaughtering →, scalding, → de-feathering, → clean chamber slaughtering, slaughtering and slaughtering to achieve accurate cutting site, no congestion, bloodletting for 8 minutes, and scald the pool only after death, so as not to cause poor bloodletting or live scalding and make the pheasant body red. Slaughter can be divided into two methods: knife-edge killing and oral stabbing.

3. The first three chapters focus on the nutritional needs of rare birds, the nutritional characteristics of commonly used feed and the basic knowledge of feed processing and preparation, and introduce the characteristics, application methods and methods of blending various feed formulations of the Feed Formula Adjustment Table.