CHICKEN PROCESSING PLANT
FROM LIVE CHICKEN TO PACKED CHICKEN PRODUCTS
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LIVE BIRD RECEPTION LIVE CHICKEN ARRIVED FROM FARM INCLUDING CRATE CONVEYOR AND CRATE WASHER |
STUNNING PROCESSING APPROVED STUNNING METHODS LIKE ELECTRIC WATER BATH ENSURES THE BIRDS INSENSIBLE BEFORE SLAUGHTER |
BLEEDING AFTER STUNNING, MANUAL CUTTING OR AUTOMATIC CUTTING BLEEDING 3-4MINS |
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SCALDING CARCASS PASS THROUGH HOT WATER TANKS, 50-54 ℃, 1.5-2.5MINS LOOSENS FEATHER AND OPENS PORES |
PLUCKING MECHANICAL PICKERS REMOVE FEATHERS EFFICIENTLY MACHINES ARE ADJUSTED BASED ON BIRD SIZE |
EVISCERATION CHEST OPEN, INTERNAL ORGAN ARE REMOVED CAREFULLY |
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CARCASS WASHER MULTIPLE STAGES OF SPRAY WASHING REMOVES VISIBLE CONTAMINATION, BLOOD AND RESIDUES |
CHILLING RAPID CHILLING IN COLD WATER(0-4℃) FOR 45-60 MINS REDUCES TEMPERATURE TO BELOW 4 QUICKLY CONTROLS BACTERIAL GRAWTH AND IMPROVES SHELF LIFE |
CUTTING/DEBONING CARCASSES ARE PORTIONED INTO BREAST, WINGS, THINGS, WHOLE LEG, ETC BONELESS CUTS ARE PREPARED AS PER CUSTOMER DEMAND |
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PACKING PRODUCTS ARE PACKED IN TRAYS, VACUUM PACKS OR MAP |
COLD STORAGE FINISHED PRODUCTS ARE STORED IN CHILLERS OR FREEZER |
