起肉和出骨技术
<SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">（一）光鸡起肉方法</SPAN>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、用刀沿脊背划破脊背皮，再翻转过来让鸡腹朝天，左手握腿，在大腿弯处划开皮肉，切至大腿骨的接合处，将腿的刀口向背部反折，使腿骨脱臼，然后用刀割断脱臼处的筋，再用刀压住鸡身，左手用力扯下大腿，腹背上的一层肉，也随大腿肉被扯下。用同法扯下另一只腿。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、鸡背向上，用刀划开左翅根部至骨的接合处，并切断筋，用刀压住鸡身扯下翅，与之相连的鸡脯肉也同时被扯下。用同法扯下另一翅膀。在鸡胸处剔下鸡小脯肉。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、在扯下的大腿弯里侧，沿腿骨划开一条缝，并将缝口割开。再用刀轻剁腿骨的关节，使骨节脱开。左手拿住小腿骨，右手用刀刃压住脱开的骨头，左手向左一拉，使大腿骨分离开来。再在小腿骨关节轻剁一刀，使鸡爪骨与小腿骨脱离。用同法处理另一只腿。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'"><FONT size=3>光鸡起肉还有其他多种方法。鸭起肉也与此类似。</FONT></SPAN></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'"><FONT size=3>（二）全鸡起骨方法</FONT></SPAN></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'"><FONT size=3>潮菜“糯米酥鸡”和“荷包鸡”都必须脱去全部鸡骨，保持完整鸡形，在鸡的腹腔内填进有关原料，因此必须掌握全鸡起骨的加工技术。其方法是：</FONT></SPAN></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、首先在鸡的颈部开一个口，切断颈骨，再将颈皮慢慢翻转，使颈皮与颈骨分离，直至肩部，翻下颈皮，斩断颈骨。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、在颈肩处划一刀口，连皮带肉慢慢下剥，用小刀将肉与筋骨剥离，至两膀骨的关节露出后，将连接关节的筋割断，使翅膀骨与鸡腔骨脱离，然后将翅膀骨抽出。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、把鸡胸朝上，用力按压隆起的鸡胸部，继续将鸡肉向下翻剥，随时用小刀割断与肉相连的筋膜。背皮紧贴背脊骨，用小刀轻轻割离皮肉，再行翻剥。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>4</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、翻剥至鸡的腿部，鸡胸朝上，两手将两鸡腿向背部翻，使大腿关节露出，用刀顺着腿与腔骨的骨缝将筋割断后继续翻剥。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、翻剥至肛门处时，把尾尖骨割断，（鸡尾连在鸡肉上）使鸡肉脱离腔骨，再割断大肠，洗净后翻出鸡腿，将鸡腿上的皮拉到腿部，腿露出，剔去骨，再将鸡皮翻转朝外，骨骼脱出，鸡貌仍留。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes"> </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">全鸭起骨方法与此相同</SPAN></FONT></P>
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