Zi Yan Barilla chicken original are directly managed stores, now should be all liberalized franchise, although liberalized to join, but its core technology will not be leaked, such as marinade recipe ratio, absolutely all in the hands of the headquarters.

Since the liberalization of the franchise, brine operation process stores should be able to master, although there is no core, but insiders know that the proportion of the formula is certainly important, the process is also key. From my experience this information in the practice of brining pig's feet is noteworthy, or very worthwhile to learn from, the following share its specific method.

●1. Selection:

Generally used is the * Gong, * Hui or * Run chilled pig's feet. The quality requirement is about 8 taels of each pig's feet, no bruises, no hairs.

●2. Primary processing:

Clean the pool and put in the right amount of water, open the carton of pig's feet and remove the plastic pockets of the inner package, and then put the pig's feet into the pool, and press the stainless steel grates, so that all the raw materials are submerged in water. It is not easy to thaw when the temperature is low, and the water should be changed 1-2 times in the middle. Pig's feet should be cleaned after thawing, the standard is: no sand, no debris, no dead blood, no hair.

●3. Soak nitrate water

Nitrate use no more than 0.1 per thousand of the weight of the goods, nitrate added to the appropriate amount of salt together in the water and stirred well, the pig's hooves into the stainless steel grates and then put the pig's hooves to the good pressure, so that it does not float to the surface of the water, water depth of the surface of the hooves is not more than 5 centimeters. Here it should be noted: soak nitrate water time in summer should be short, winter should be long, depending on the temperature, control in the range of 40-120 minutes.

●4. pig's feet blanching

Pot add water, put cooking wine (about 3 two per pot of water) and beat ginger, put the pig's feet into the pot, the water boiled can be picked up and put in the basket with cool water rinse. At this time the pig's feet should be weighed: each pot for the weight of 200 pounds weighed well.

●5. Start brining

First of all, the brine above the scum clean, check the brine is normal, poured into the brine pot simmering. Note: Each time you add brine, you should measure the weight of the brine with a homemade scale to make sure the weight is consistent each time.

Brine simmering to almost open, and then clean up the scum in the brine, and then add 2 pounds of ginger, the latest brine medicine 2 packages to continue to simmer, simmering time, to brine after the opening of the calculation, about 10-15 minutes, and according to the concentration of brine to adjust the simmering time, such as brine is too light, you can extend the simmering time, if brine is too thick, you can shorten the appropriate time of the simmering time.

If the color of the brine is light, you can add red currant powder to improve it. Note: Red yeast powder should be diluted with water before pouring into the pot and mixing well.

This time to taste the brine salty, according to the ratio of salt and sugar 1:1.4 into the salt and sugar, salt weight 6.5 pounds, according to the situation around the world can be in 0.5 pounds of floating, while adding 0.07 pounds of dehydroacetic acid sodium (can be added in the winter) 0.3 pounds of chicken essence, 0.3 pounds of wine, stirring the salt and sugar until melted, taste the brine flavor is normal, then began to under the pig's feet. After the next pig's feet, add the oldest packet of marinade, and press the iron mesh and chopping board.

Brine again after boiling, change the small fire brine about 2.5 hours, brine process 40 minutes to turn over once, turn over the second time to add 0.8 pounds of monosodium glutamate, 0.2 pounds of freshness enhancement agent. When brining 2.5 hours after the pot, with a plastic sieve, pick out the hard hooves, and again brining, according to the tenderness of the pig's hooves to adjust the time of brining, cooking time is too long easy to cook burst.

Cooked pig's trotters are checked again for stubble and cleaned up. When thoroughly cooled into the refrigerator storage, refrigerator temperature at about 10 degrees is appropriate .

First of all, I have not tasted the pig's feet of Ziyan Barilla Chicken, look at the ratio of salt and sugar, converted to each pound of pig's feet need to salt 15 grams of sugar 21 grams of salt, although a lot of salt, sugar is also quite a lot of so see should not be suitable for our northern tastes, so I have not experimented with the proportion of this in the end what will happen in the taste? There are understand or interested in experimenting with partners can leave a message in the comments section.

Overall, this brined pig's feet operation process is still very rigorous, including pretreatment of ingredients, brine maintenance and product brining are very informative, especially commercial partners, interested in trying.