The production of feed water, the package of spices:

50g of Angelica sinensis, 50g of Radix Aucklandiae, 50g of Rhizoma Kaempferiae, 50g of Fructus Amomi Rotundus, 50g of Fructus Amomi Rotundus, 50g of Semen Sinapis Albae, 40g of Alpinia officinarum, 40g of Zingiberis Rhizoma, 40g of Biba, 50g of Alpinia oxyphylla, 40g of Amomum Tsaoko and 40g of Fructus Amomi Rotundus.

30 grams of Angelica dahurica, 30 grams of dried tangerine peel, 60 grams of Amomum villosum, 70 grams of cinnamon, 70 grams of clove, fragrant leaves100g, pepper100g, aniseed100g.

Production of feed water:

(1) above is a pair of medicinal materials, which can boil 75 kg of water for three times, and finally mix them together and use them evenly.

(2) decocting for 40 minutes for the first time and 20-30 minutes for the second time, and wrapping the medicinal materials with gauze.

(3) The feeding ratio is reduced by percentage, such as 100 times for one pair.

(4) smash the whole medicinal materials before cooking, otherwise it will not be easy to cook.

Making soup stock (also called base material and soup stock):

Cold water 15 kg, feed water 3 kg, chicken skeleton 5.4 kg, pig bone 5.4 kg, old hen 1 piece, skin 2.7 kg, salt 0.77 kg, chef Sibao Xianxiangbao 0. 14 kg, and chef Sibao Weixiangsu 0.08 kg.

Carved wine 1.8 kg, tree pepper 4.5 g, mushroom 9 g, ginger 0. 13 kg, chef Sibao HD-6 flavoring agent 20 g, chef Sibao gourmet American Meat King 15 g, chef Sibao Meat King 15 g.

Description:

(1) This is the basic soup stock. For example, the soup stock of pork can be increased by 0.1%,the bone marrow of chef sibao is soaked by 0.4%, and the meat of chef sibao is refined by 0.1%; If it is chicken-flavored soup stock, it can be increased by 0.1%for Chef Four Baoji Bone Soup Powder, 0.1%for Chef Four Baoji Meat Refiner and 0.4% for Chicken-flavored Bone Marrow Extract.

(2) It takes 3-4 hours to cook the soup stock until the meat on the bones falls off.

(3) Add 4.3% salt to the soup.

(4) Chef Si Bao Wei Xiang Su and Chef Si Bao Xian Xiang Bao are added 20-30 minutes before the ceasefire.

Extended data:

Formulation of sauce chicken soup:

6 kg of chicken stock, 0.5 bottle of oyster sauce, 2 kg of syrup (maltose) 1.2 kg, 24 g of chef Sibao Xianxiangbao, 4.5 g of chef Sibao flavor essence, 2.4 g of chef Sibao Baoji bone soup powder, 5 g of tree pepper 1.5 g of aniseed, and 6 g of sesame oil 1.5.

(1) Boil the above miso soup for 40 minutes, and then add the ingredients to cook for 20 minutes. The ingredients refer to the chef's four treasures of fresh incense, the chef's four treasures of flavor, aniseed and so on.

(2) During normal cooking, 3-5 chickens can be cooked for 5-10 minutes at a time for coloring.

(3) The product is bright, you can put some floating oil in chicken soup, and the depth of color can be adjusted by oil consumption and melanin.

(4) The cooked chicken will lose10% of the weight when it is put into the sauce pan, so there are two solutions: one is to cook for 5 minutes less when it is cooked, and the other is to raise the price in proportion.

(5) Keep the volume of the original miso soup. If it is short or weak, it can be supplemented with chicken stock, oil consumption and syrup; Such as salty feed water.

(6) Every time the chicken is cooked, ingredients (seasonings and spices) can be added according to the weight of the chicken.

(7) The miso soup is too dark, so you can throw away some of it.

(8) The amount of oyster sauce and syrup should be less, not every time.

Preparation of marinated soup: (chicken, pig and other raw materials, finished soup)

4.5 kg of salt, 0.4 kg of chef Sibao Xianxiangbao, 0.4 kg of chef Sibaoji bone soup powder or pork bone soup powder, 0.05 kg of feed water 10 kg, 2 bottles of Huadiao wine, 0.7 kg of fresh ginger, 0. 1 kg of mushrooms, 0.05 kg of tree pepper,

0.2g of nitrite (sunset yellow, red rice powder), 20g of chef Sibao HD-6 flavoring agent, 0g of chef Sibao Acura American Meat King15g, and 0g of chef Sibao Meat King15g (the main ingredient is100kg).

Matters needing attention when cooking:

(1) temperature:

Boil the pot with boiling water, and cool it to about 70-80℃ after boiling.

(2) Time:

1, chicken: laying hens are cooked for 2 hours (with curtains on the top and bottom), broilers and ducks are cooked for 40 minutes, and ducks can also be cooked for 1 hour, and the above products are stewed for 40 minutes.

2. Cook thighs for 40 minutes and calves, necks, claws and skeletons for 30 minutes.

3. Cook the big wings, middle wings, root wings, tip wings and chicken gizzards for 20 minutes and stew for 30 minutes.

4. Boil the heart, liver and bean skin for 5 minutes and stew for 30 minutes.

5. Boil the thigh for 40 minutes, boil the calf for 5 minutes, cook for 30 minutes, then boil the big wings for 5 minutes, cook for 20 minutes, then boil the heart for 5 minutes, cook for 5 minutes, then cease fire and stew for 30 minutes.

References:

Cooked food _ Baidu Encyclopedia

Braised sauce-Baidu encyclopedia