Good material selection?

The so-called squab is a squab with a growth period of about 20 days. It is not big, but its breast is full and plump, with a net weight of 300-350g each. It has the characteristics of fresh, fragrant and tender meat, rich nutrition and easy digestion. To identify the tenderness of squab meat, observation can be used first. The pores on the squab epidermis are small, even and smooth, and the meat is tender. Secondly, you can use the method of pressing. When the finger presses the sternum, the soft squab feels tender, on the contrary, the meat is old. In addition, we should also pay attention to whether the skin of young pigeons is intact, so as not to affect the beauty of dishes.

Is the blood coming out?

All the pigeons bought in bulk in the market were slaughtered. Just clean up the esophagus, trachea and internal organs, clean up the fur (don't break the skin), and then soak it in clear water for more than 20 minutes until the blood is drained to prepare for the next cooking method.

Cooked fried?

It is the method of boiling squab in salt water, then hanging crispy skin and frying it in water. Cooked fried pigeon skin is tender and smooth, with rich flavor and long aftertaste. Brine is made of broth, various spices and condiments, which can be used for a long time. ?

Method for make bittern-use15kg broth, add seasoning bag (20g of Amomum villosum, 35g of Cinnamomum cassia, 50g of Illicium verum and Alpinia officinarum, 30g of dried tangerine peel, 40g of Glycyrrhiza uralensis Fisch, 5g of Amomum villosum, 0/5g of fragrant leaves and Codonopsis pilosula, 25g of Angelica sinensis, 25g of fennel, 25g of Kaempferia galangal, 5g of Amomum villosum. 950g soy sauce, 450g white soy sauce, 200g oyster sauce fish sauce, 300g carved wine, Guangdong rice wine100g, refined salt160g, rose wine150g, chicken juice150g and monosodium glutamate). Add 30 grams of scallion and 30 grams of ginger and boil. ?

Production technology: blanch the slaughtered squab with boiling water and put it into cold water quickly to make the skin tough. Then, put the scalded squab into the boiled brine, boil the brine with strong fire, soak for 15 minutes, and slowly soak the squab with the temperature of the brine, which can not only ensure the squab's fresh meat, but also not damage the epidermis. Take out the squab, dry the skin, hang it in crisp water, dry it, add 60% hot oil, spray fry and color it.

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Fried?

That is, the slaughtered squab is marinated for flavor, blanched, crispy, dried and fried directly. The skin of the fried pigeon is crispy and tender, and the garlic is overflowing. ?

Marinade preparation (40 young pigeons)-Material A (5 kg garlic, 4 kg onion, 2.5 kg carrot, 1.5 kg coriander, 3 kg celery) and Material B (250 g cooking wine, 100 g white wine, 180 g rose wine,/kloc-). ?

Production technology: break the material A, add the material B, mix well, fill the squab's belly, cover the squab with the remaining material, marinate for 24 hours, take out the marinade, blanch the squab with boiling water, dry the water with a dry towel, hang crisp water, dry it, heat it in an oil pan to 40% heat, soak and fry it for 65,438+00 minutes from the fire, and then fry it until the skin is crisp.

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Roast?

Pickling the slaughtered squab, scalding the skin, hanging crisp water, air drying, baking in the oven, frying and coloring. Roasted squab has smooth skin and bright red color. The pretreatment and curing of squab are basically the same as those of frying. The difference is that when curing, the squab should be split from the sternum along the knife, and the cured squab should be unfolded into a "pipa" shape (so the roasted squab is also called "pipa pigeon") and spread out with a special squab fork. Hang the squab in crispy water, dry it, wrap the wing tip with tin foil, hang it in the oven, simmer 15 minutes until it is 90% ripe, and then fry it and color it. This method is easier to master than the first two methods, and the effect is better. A friend of a chef asked: Why can't we just roast the color like Beijing roast duck? In fact, it is possible, but the organizational structure of young pigeons is different from that of ducks, and they can't swell like ducks, and they don't have fat hypertrophy. Cutting the squab and baking it directly will lead to brown meat on the squab surface and uneven skin color under the wings and legs, which will affect the visual effect and taste of roasted squab. It's best to roast it before frying it.

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The principle of flavor formation?

Crispy squab can achieve the effect of crispy skin and bright red color, which is obtained by a series of physical and chemical reactions of various components in crispy water during frying, which contains rich scientific principles. (1) Maltose in crispy water contains reducing sugar, and caramelization occurs when frying. The color changes from golden yellow to light red and then to deep red. If properly treated, ideal color and caramel flavor can be obtained. If the maltose concentration is too high, that is to say, the reducing sugar content is too high, too much caramel will be produced when frying, which will make the color black and bitter. If the reducing sugar content is low and the caramelization reaction is not sufficient, it is difficult to get the effect of crisp skin and red color. (2) Carbonyl groups in reducing sugar (groups composed of carbon atoms and oxygen atoms) and rich amino acids in liquor will produce carbonyl ammonia reaction (also called Maillard reaction) at high temperature, which will also deepen the color of young pigeons. (3) When sugar is fully heated, dehydration reaction will occur, especially in acidic environment, dehydration reaction is rapid and thorough. In addition, edible powder, as a leavening agent, has expansibility, which can promote pigeon skin to absorb crisp water better, make pigeon skin crisp and tender, and play an auxiliary role. Therefore, when squab is fried, the crispy skin becomes red and bright through caramelization and dehydration of sugar.

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The key to production?

(1) The preparation of crispy water is the key first step to ensure the quality of pigeon products. The preparation method is as follows: Shanghai white vinegar 1.5 kg, red Zhejiang vinegar 2 10 g, maltose 80 g, white wine 15 g and edible powder 5 g are mixed together, simmered with low fire until maltose melts, and then stirred evenly. ?

(2) The hanging brush method of brittle water is noteworthy. Whether it's the squab fried after marinating or the squab fried after scalding, you can't hang crispy water immediately, and you can't fry it immediately after hanging crispy water. Because the scalded squab will have water on its skin more or less, it is difficult to directly hang the crispy water evenly. If you fry the crispy water immediately after hanging it, the oil will wash it away, which will not play its due role, and it will also cause uneven coloring when baking. A better solution is to dry the scalded squab with a dry towel, then hang it in crisp water, so that it will not fall off evenly, then hang it in a cool and ventilated place to dry, and then fry it in oil or bake it in a furnace. ?

(3) When frying, the oil temperature is very important. If the oil temperature is too high, the above reaction will accelerate sharply, and the intense reaction will make the finished product black and produce bitterness; If the oil temperature is too low, it will not produce enough chemical reaction at the right time, and the skin will not be crisp and red. Generally, after cooking or baking, fry, the oil temperature should be controlled at 60% heat, put in oil and fry until the skin is red and crisp, and take it out; When frying raw, the oil temperature should be controlled between 40% and 50%. Soak pigeon meat for a long time until it is mature, then raise the oil temperature and fry until the skin is red and crisp. ?

(4) Arrange the processing speed according to the meal opening time. The crispy skin of squab can last for 45 minutes. When the temperature decreases, the skin will gradually become soft, shrink and wrinkle. Therefore, in our work, we should arrange the processing speed according to the meal opening time, ensure that the guests can eat crisp and refreshing pigeon skin, change knives and plates when serving, and bring sweet-scented osmanthus juice and salt and pepper vegetables to accompany the meal.