Plucking
When plucking is called a preparation method of food production. When plucking is feathers from poultry and wild birds away, either by hand or with a plucking machine .
Work steps
Before plucking, the animal is slaughtered and scalded in water for a few minutes. The water temperature is 55 to 75 ° C , depending on the type of poultry . When scalding, the animal is moved continuously so that the hot water reaches all parts of the body evenly. Scalding will loosen the feathers and make them easier to remove. A higher water temperature would cause the skin to be damaged and the carcass to become unsightly. As soon as the feathers on the lower leg can be loosened well, it is brewed enough.
Then the actual plucking begins. The feathers are removed in clusters with the entire palm of the hand.
The remaining hairs and feathers are removed by fire. This is known as flaming or singeing.
Finally, the plucked bodies are cooled down by placing them in a tub with running cold water. This will wash away the blood and feathers.
literature
- Food production technology. Fachbuchverlag Leipzig, 1987.
