Select healthy and fresh old hens with a growth cycle of 400 days to ensure a firmer and more delicious meat.

Adopting more advanced neck slaughtering techniques, combined with painless slaughtering technology, to reduce chicken stress reactions and ensure better meat quality. Repair process: On the basis of removing internal organs, chicken oil, and chicken nails, add meticulous repair to the chicken breast and leg meat, remove excess fat and fascia, and enhance the taste of the finished product.

On the basis of traditional pickling ingredients (edible salt, Sichuan pepper powder, star anise powder, cinnamon powder), a small amount of clove powder and grass fruit powder are added to enhance the flavor level. Marinating process: A combination of vacuum rolling and low-temperature marinating is used to precisely control the marinating temperature at 6 ℃ and extend the marinating time to 3-4 hours, allowing the marinade to penetrate more evenly and deeply into the interior of the chicken.

Use adjustable chicken support frames to personalize and shape according to the size of the chickens, ensuring a more perfect finished product form. The hot drying room adopts an intelligent temperature control system, which automatically adjusts the temperature and wind speed according to the humidity of the chicken meat, achieving fast and uniform dehydration; The cold drying room is equipped with dehumidification devices to improve fermentation efficiency.

During the cold air fermentation stage, strict control is exercised over temperature, humidity, and fermentation time to ensure that the surface of the chicken is a golden yellow color, with a hard and solid texture, and a rich and even waxy aroma. Quality monitoring: Increase quality monitoring points during the fermentation process, regularly test the physical and chemical indicators and microbial content of chicken meat, and ensure that the finished product meets food safety standards.

Strictly inspect the appearance, odor, taste, and physical and chemical indicators of finished products to ensure that each batch meets quality standards. The combination of vacuum packaging and nitrogen preservation technology is used to extend the shelf life of products, while improving product quality and consumer experience.