Let's talk about the first process. First, the pickling ratio is 1KG of raw chicken: 7KG of water: 7KG of pickling material. If you have a tumbling machine, it's best to put the chicken and marinating liquid into the tumbling machine, and vacuum, with the pressure of -.9Pa. The tumbling procedure is to run for 4 hours, tumble for 5 minutes, pause for 4 minutes, and then marinate for 2-4 hours. If you don't have a tumbling machine, you can only marinate it statically. Spread the feed liquid evenly on the surface of the chicken, put it in a marinating bucket, and press a heavy object on it. (Be careful not to crush the chicken bones and cause unnecessary defective products. ) Stir every hour for the first 4 hours. First, make the feed liquid evenly spread on the surface of the chicken. Second, massage the chicken, so that the chicken can taste tender and smooth. After stirring for 4 minutes, it can be marinated. The total time of static pickling is 12 hours, and the ambient temperature is controlled at -4 degrees. If the temperature is too high, be careful that the chicken will go bad!
second, baking: firstly, preheat the oven to 9 -11 degrees, put the roasted chicken into the oven and bake at 12 degrees for 1 minutes. This is mainly to cure the chicken surface. If the temperature is 16 degrees at first, the chicken wings will be burnt. Bake at 12 degrees for 1 minutes, then raise the temperature to 145-16 degrees and bake for about 4 minutes, depending on the performance of your roast chicken oven. This is the whole process of roast chicken. Although it is a little rough, it is as big as this. The main thing is that you have to control two key points, one is curing and the other is baking. This is very important, as well as temperature control. If possible, it's best to add .4% phosphate during curing, which can improve the water retention of chicken, that is, the yield is quite high, and reduce the water lost due to thermal processing. This is very beneficial, but the addition amount must be guaranteed, and no more can be added. Now the state has begun to pay attention to food additives, so don't harm the health of others for the sake of benefits, hehe. I wish you success.
spicy roast chicken
name unit quantity
suit chicken a kg 1
kg
salt KG 1.2
white sugar KG 1.2
sodium tripolyphosphate KG .3
sodium isoVC KG .8
capsaicin KG .28
. .8
yellow wine [white wine ]KG .1
pork bone essence KG .3
chicken powder essence KG .3
Chili powder KG .5
I am a technician engaged in the processing of roast chicken in Orleans, and I have three years of practical experience. The above spicy roast chicken formula is absolutely practical and approved by consumers. Now let me explain the spicy roast chicken accessories. I won't talk about salt and sugar. First of all, I will talk about sodium tripolyphosphate. Its main function is to improve the water retention of meat. IsoVC sodium plays the role of color protection and anti-corrosion. Pig bone essence and chicken essence can be bought in the market. (Note that the essence is in powder form). Also, monascus red is a natural pigment, which plays a role in coloring. I'm going to open a roast chicken shop, too. I have more than 3 recipes, so I can discuss them with you when I have time, hehe.