How to pickle preserved chicken 1? Stir-fry salt: add 1 g star anise to every 0.5 kg of raw salt, pour into the pot, stir-fry until there is no steam, turn the salt to Huang Shi, take out the pot, let it cool and grind it fine. 2. Brine production: there are old and new brines. The new brine is prepared by soaking 2.5 kg chicken blood, adding 0.25 kg salt, boiling in a pot, and skimming off blood foam and dirt with a spoon. After the salt is boiled, filter the impurities with multi-layer gauze, add sugar 0. 1 kg, glucose 0.04 kg, mixed spice 0.25 kg (star anise powder 35%, cinnamon powder 25%, pepper 20%, fennel 10%, pepper powder 10%), and pepper powder. Old marinated chicken is made by repeated use and long-term storage of new marinated chicken for more than 20 times. The older the old brine, the better. Compared with new brine, it has the advantages of rich nutrition and thick juice. Skim off the floating foam every time the brine is burned, add salt, sugar and spices appropriately, and filter out impurities with multi-layer gauze to keep the brine clear. 3. Salt smearing: First, Daqu liquor is smeared on the chicken skin and inside and outside the cavity for a period of time to remove the odor. Then apply salt to the whole body (the amount of salt is 6% of the chicken's weight) and rub it repeatedly on the chicken's back, chest muscles and abdominal cavity. Especially chicken thighs, salt should be put in the palm of your hand and rubbed from bottom to top, so that the muscles are compressed and easy to penetrate.
4. Initial salting: Put the chicken covered with salt, with its back facing upwards, into a tank filled with fresh salt water, sprinkle salt on the surface after filling, and flatten the chicken with a heavy object. Generally, it is marinated for about 24 hours, and can be taken out after the muscles are tightened. 5. Re-salting: Add the old bittern into Daqu liquor (5% of the old bittern), pour it into a salting pot, put the chicken blank, cover it with bamboo, gently press it with a stone (the chicken blank should be completely immersed in the marinade), turn the chicken up and down after 24 hours of re-salting, so that it can absorb the marinade evenly, marinate for 42-48 hours, and drain the marinade after taking out. 6. Folding: Fold the marinated chicken blank in the shape of a pipa, straighten the chicken neck, retract the wings and legs, and then press a heavy object to keep the chicken blank pipa for about 4 days. 7. Hanging: Rinse the formed chicken embryo repeatedly in clear water to remove impurities from the epidermis, then drain the water and hang it in a ventilated and dry place (don't expose it to the sun). Generally, it is air-dried for 20 to 30 days until the surface is smooth and flat, the whole body is dry, and the neck bone is exposed, which is the finished product and can be put on the market in batches.
Pickling method of preserved chicken
First, it is best to choose healthy and disease-free, big and plump broilers with well-developed chest and legs and tender meat. You can also use the eliminated 1.5 kg or more fat hens.
2. Slay the chicken upside down, pull the lower beak of the chicken mouth with your left hand, and insert the knife into the chicken mouth with your right hand. When the tip of the knife reaches the second cervical vertebra, it quickly cuts off the blood vessels in the neck, and then obliquely penetrates into the brain and eye in the center of maxillary fissure, destroying the nerve center of feather muscle, making the feather fall off easily and promoting its rapid death. This method has no incision on the chicken neck, which looks good and sells well. Perm your hair as soon as possible after bleeding. Pay attention to keep the chicken intact and don't scratch the skin.
Third, the plastic surgery first cuts off the wings of the chicken from the wrist joint and the feet from the ankle joint. Then the class started and a long knife was cut from the sternum to the anus. It is required that the knife surface is neat and does not produce minced meat. Pull apart the chest muscles on both sides to expose the sternum, then cut the sternum with a knife and take out the viscera, esophagus and trachea. On both sides of the second and third thoracic vertebrae, the ribs and pectoral muscles were cut obliquely upward at an angle of 30 ~ 40. Be careful not to cut off the skin for the convenience of modeling. Wash the inner cavity of the chicken with clear water, and don't tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of the pickled chicken. Wash the chicken and soak it in clean cold water for 4 hours to remove the blood from the body and whiten the muscles. Then cut off the beak and put a rope through the nose of the chicken to drain the water.
Fourth, pickling is the key to determine the quality of preserved chicken.
Nutritional value of preserved chicken
As we all know, only unsaturated fatty acids (such as vegetable oil, peanut oil, sunflower oil, olive oil, etc. ) are beneficial to our health, and the fat in preserved chicken is saturated fatty acid because it is animal fatty acid, which is very unfavorable to our health, and even some people will be poisoned and diarrhea because of eating animal oil. After chicken is made into preserved chicken, many nutrients are lost. The vitamins and trace elements in chicken are almost completely lost, and the contents of vitamin B 1, B2 and vitamin C in lean meat are almost zero. It can be said that basically, preserved chicken has no nutritional ingredients except edible function. However, eating it is also very harmful to the human body, which can be said to be harmful and unprofitable. However, this doesn't mean that you shouldn't eat. You can eat less and occasionally. When cooking, you can use the method of cooking first or several times to minimize the salt in the meat, so that you can eat more.
Preserved chicken is rich in phosphorus, potassium and sodium, and also contains elements such as fat, protein and carbohydrates. The preserved chicken is made of fresh pork belly with skin, cut into pieces, pickled with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, and then dried or smoked, which has the effects of appetizing, dispelling cold and promoting digestion.