1. Preparation:

A) Put on an apron and wash your hands for disinfection: wash your hands above your wrists with hand sanitizer.

B) Inspection tools: clean dishcloth, honey juice with good proportion, frying pan oil temperature controlled at 170- 180℃, microwave oven fire.

C) Check the quality of semi-finished products: whether there are abnormal phenomena such as discoloration, odor, fracture or broken bones.

2. Production process: receiving password, frying sauce, microwave and cleaning.

A) According to the password system of the general call and the principle of first-in first-out, the whole salted chicken is taken out by using the transfer tray.

B) Shake off the pickling water of the whole chicken, and carefully put it into the frying pan (Note: the water needs to drip quickly to avoid oil spill and burns. )

C) frying according to frying time. Spread the honey juice evenly on the whole chicken. (Note: honey juice should be evenly applied to every part of the whole chicken, including the internal skeleton of the chicken)

D) microwave according to the microwave time. (Note: Cover it properly during microwave to prevent honey juice from evaporating a lot of water during microwave, which will affect the taste. )

3. Frying time and matters needing attention:

1) The frying temperature is set to 170- 180℃ and the frying time is 6 minutes. When the whole chicken is fried for 3 minutes, turn the whole chicken over and continue frying for 3 minutes. (Note: Be gentle when turning, so as not to spill oil and hurt employees. )

2) The microwave time is 5 minutes for one and 8 minutes for two, which requires high temperature.

3) Drop the oil for 5- 10 seconds (the time is not easy to be too long, and the high oil temperature in the frying pan will cause the whole chicken to dry thoroughly, and the water loss will affect the taste _).

4. Save method and save time:

1) Store in a special oven for 30 minutes, and then store in bags 10 minutes.

2) Temperature of incubator: 60-70℃.