Let's talk about the first process. First, pickling: raw chicken with a pickling ratio of 100KG: 7KG water: 7KG pickling material. If you have a tumbling machine, it's best to put the chicken and marinating liquid into the tumbling machine, and vacuum, with the pressure of -0.9Pa. The tumbling procedure is to run for 4 hours, tumble for 5 minutes, pause for 40 minutes, and then marinate for 2-4 hours. If you don't have a tumbling machine, you can only marinate it statically. Spread the feed liquid evenly on the surface of the chicken, put it in a marinating bucket, and press a heavy object on it. (Be careful not to crush the chicken bones and cause unnecessary defective products. ) Stir every hour for the first 4 hours. First, make the feed liquid evenly spread on the surface of the chicken. Second, massage the chicken, so that the chicken can taste tender and smooth. After stirring for 4 minutes, it can be marinated. The total time of static salting is 12 hours, and the ambient temperature is controlled at 0-4 degrees. If the temperature is too high, be careful that the chicken will go bad!
2. Baking: First, preheat the oven to 90 degrees-1 10 degrees, put the dressed roast chicken into the oven and bake with 120 degrees 10 minutes. This is mainly to cure the chicken surface. If 160 is used at first, 120 degrees 10 minutes later, raise the temperature to 145- 160 degrees, and bake for about 40 minutes, depending on the performance of your roast chicken oven. This is the whole process of roast chicken. Although it is a little rough, it is as big as this. The main thing is that you have to control two key points, one is curing and the other is baking. This is very important, as well as temperature control. If possible, it's best to add 0.4% phosphate during curing, which can improve the water retention of chicken, that is, the yield is quite high, and reduce the water lost due to thermal processing. This is very beneficial, but the addition amount must be guaranteed, and no more can be added. Now the state has begun to pay attention to food additives, so don't harm the health of others for the sake of benefits, hehe. I wish you success. If you want to know more about it, add mine, hehe!
Spicy roast chicken
Name unit quantity
Suit chicken KG 100
KG
Water KG 7
Salt KG 1.2
White sugar KG 1.2
Sodium tripolyphosphate KG 0.3
IsoVC sodium KG 0.08
Capsaicin KG 0.0028
Pepper powder KG 0.3
Hongquhong KG 0.0008
Yellow rice wine [liquor] KG 0. 1
Pig bone essence KG 0.3
Chicken powder essence KG 0.3
Chili powder KG 0.5