Eating this roast chicken in a proper amount can effectively stimulate appetite, and can enhance the content of protein in human body and enhance the body's immunity. However, it should be noted that because of its high fat content, eating too much can easily lead to obesity, so it is recommended not to eat too much.
Orleans roast chicken, its taste is very distinctive, how does Orleans roast chicken make such a taste? Orleans-style roast chicken is a kind of barbecue product made by mixing different auxiliary materials, spices and Orleans essence with water in a certain proportion, then adding them into the raw chicken, and curing, rolling and roasting.
Orleans-style roast chicken has a golden surface and a unique flavor. Rich in nutrition, smooth and tender meat and unique sweet and spicy flavor, it is favored by consumers. The raw chicken is frozen meat or fresh chicken. Veterinary examination showed that there was no plague and no peculiar smell. Thawing is carried out by running water. The running water temperature should be lower than 15℃.
At the same time, the blood stasis and impurities in the body are leached. Thawing is good when the meat center temperature is 0℃, the body temperature is 0 ~ 4℃, and there is no meat lump, and the thawing time is no more than 6 hours. Cleaning to remove internal and external sundries and impurities, rinsing with running water10 ~15 rain, and draining. Mix 50% ice and 50% water, then add the same amount of Orleans pickling material to make a paste.
Dissolve it all for later use. Quantitative cleaning products are quantified in order to classify suit chickens with roughly the same weight. The time shall not exceed 3h, and the ambient temperature during quantification shall be ≤ 12℃. Rolled and marinated products with good quantity shall be rolled and kneaded separately according to different specifications. Chicken: water: curing material = 100.
7: 7 (weight ratio), total curing time 16h. Adde into a tumbling machine, and that ambient temperature for tumbling is 0-4 DEG C.. The total rolling time is 4h, run 15min, and pause for 45min. Plastic surgery: Take out all the marinated chickens, and plastic them. If they are not baked immediately, they need vacuum packaging and quick freezing.
When the oven is heated to 200-220%, hang the chicken and rotate it for about 30-50min. Broilers baked with the finished products are golden yellow. The yield is 75% ~ 85%.