Plate chicken processing skills
Plate chicken is a food processed from the process of pickling and roasting using fresh chicken as raw material. The finished product has a beautiful appearance and a strong waxy aroma. Steaming, frying, and cooking are all delicious and delicious.
First, materials and equipment. (1) Raw materials: Live chickens that are healthy and non-destructive. (2) Accessories: Anise (also known as big material, star anise), cumin, cloves, white peony, orange peel, nutmeg, Amomum villosum, ginger, onion, sugar, vitamin C, salt, nitrate, glucose and so on. (3) Equipment: marinated brine tank, sandwich pot, drying room, vacuum packing machine.
Second, the process flow. Raw material selection slaughtered scalding, hair removal under the five open mouth plastic surgery pickling rinse baking vacuum packaging products.
Third, the operating point
1, raw material selection: beg for chicken health, plump and fat, weight 1-1.5 kg.
2. Slaughter: Slaughter the three-pipe method.
3, scalding, dissolving hair: After the chicken slaughtered, the chicken body is still hot, into the hot water of 60-70 °C scalding hair. Rinse cleanly and discard the chicken tongue.
4. The next five: Cut off the two wings, two claws, and the lower jaw. The wings were cut at the second joint, the claws were cut at the thigh and calf joints, and the lower jaw was cut back from the mouth to the slaughtered mouth.
5, open 膛 膛 将 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛 膛. Hold the knife and open the abdomen and cut the chest along the left side of the sternum to keep cutting the clavicle. Open the chest and abdomen to pull out the intestine, stomach, liver, and heart, and use the index finger to break the fascia around, dig out the lungs, and eliminate the fascia and kidneys in the cavity.
6, cleaning and flooding: The viscera will be removed after the chicken, with clean cold water to wash the residual broken internal organs and blood, soaked in cold water for 3-4 hours, remove and control the dry water.
7, pickled: salt, first fry until yellow, add 200-300 grams of anise per 100 kg of salt, turn and mix well after the pot cooling research and spare. Preserving liquid formulation: According to 100 kg raw materials, anise, 90 grams, 80 grams of fennel, white peony, nutmeg, Amomum, 70 grams of cloves, 100 grams of dried tangerine peel, 60 grams of cinnamon, 1000 grams of ginger and rice wine, and onions 200 grams, 2000 grams of white sugar, 6,500 grams of salt, 5 grams of nitrate, 15 grams of glucose, and 25 grams of vitamin C. First, take all the spices and place them in a sandwich pot containing 25 kg of blood water soaked in the chicken body. Heat and boil for 30 minutes. Spoon blood and impurities. The slag was filtered off with double gauze and the filtrate was placed in a marinated brine tank. Add salt, wine, sugar, onion and other seasonings together in the recipe, mix and cool, and then marinate. Repeat the rubbing with the prepared salt on the external surface of the chicken. After that, add salt into the skin of the neck, around the legs and joints, and repeat the procedure. The remaining salt is placed in the body cavity. The chicken is stacked into a pickle and marinated for 8-12 hours. After the chickens have been solved, they are placed in a marinated brine tank after the blood in the cavity is controlled and the chicken is immersed in the marinating solution. Use a gland to press it under the liquid surface of the marinade and marinate for 4-8 hours.
8, rinse: The marinated chicken can be rinsed in warm water at 40 °C.
9. Shaping and Drying: Spread the marinated and washed chicken on a wooden board and set it upside down. Tighten the skin, bend the head and neck, flatten the body of the chicken, wait until the appearance is dry, use a hemp rope to pass through the sternum, and hang it on the drying rack to dry the epidermis. Keep chickens at a distance of 6-8 cm so as not to stick to each other.
10. Baking: After the moisture in the surface layer of the chicken is dried, it is baked in a drying room. The temperature of the drying room is controlled at 58-65°C, and the temperature equilibrium is sought. The initial high level gradually decreases thereafter. It is requested that the temperature inside the drying room is uniform and that if there is a temperature difference, the position of the hanging rod should be changed frequently.
11, vacuum packaging: baking stagnation, moved from the drying room into the sterile room for vacuum packaging.
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