As a delicious meat product, grilled chicken racks have always been loved by consumers. We often see them in meat specialty stores in supermarkets and in relatively prosperous downtown areas. There are many flavors and different methods. However, how to make products with high quality and good taste and create our own characteristics requires careful research. The author now introduces the following based on long-term customer service experience:

1. Process flow

Ingredients selection→Ingredients→Soaking and pickling→Quick freezing→Baking→Finished product

2. Formula formulation

Whole chicken rack 100kg, ice water 15kg, salt 1.8kg , MSG 0.3kg, white sugar 0.4kg, compound phosphate 0.25kg, water-based chili essential oil 0.1kg, superfine chili powder 0.2kg, white pepper 0.1kg, cooking wine 1kg, cumin powder 0.4kg, chicken flavor 0.3kg, Chicken flavor 0.02kg, other spices 0.2kg.

3. Electric baking equipment Automatic rotary electric oven

4. Operation points

1. Selection of raw materials: Choose fresh broiler chicken racks weighing 0.5-0.8kg, with necks and tails removed. They must be intact and have no broken bones. Put them in a plastic turnover basket to drain the water.

2. Ingredients: After accurately weighing the salt, monosodium glutamate and compound phosphate, gradually put them into the corresponding proportion of ice water, stir quickly to dissolve the ingredients quickly, then add other spices, continue stirring, and finally add chicken essence to ensure the prepared ingredients are water-free. Disperse evenly.

3. Soak and marinate. Put the clean chicken rack into the vacuum tumbler, add the prepared marinade liquid, cover the lid, vacuum, vacuum degree - 0.9Ba, tumble at low speed for 10 minutes, then marinate for 6 hours. The indoor temperature is maintained at 0-5℃.

4. Quick freezing: For marinated chicken racks that cannot be grilled immediately, it is required to be quickly frozen for storage. When the pickled products are stored at low temperature, the shelf life shall not exceed 3 days. When quick freezing, attention should be paid to maintaining the shape and integrity of the chicken.

5. Grilling In order to get good coloring and maintain the appearance of the grilled chicken and its crispy and tender characteristics, just follow the steps below. Now put the chicken rack into shape, place the chicken belly up and back down. Arrange the number of chickens according to the size of the oven. The chickens must not be in contact with each other. Then set the temperature of the oven to 150°C and start heating and Turn the button for 15 minutes. The purpose of high-temperature grilling is to tighten the surface tissue of the chicken rack to prevent the chicken juice from escaping in large quantities and losing nutrients. Then adjust the temperature to 100 degrees and bake for about 30 minutes. When checking, you can use a metal temperature detector and insert it into the chicken breast from the inside. If the temperature is above 85°C, it means it is mature. You can also use the earth method, using a thin steel Insert the needle into the spinal cord. If no blood comes out after extraction, it means it is mature. If the soup is light brown, close the oven door and power, and simmer for 5 minutes to mature.

6. The finished chicken rack should be placed belly-up after being baked, placed on a plate, and ready for sale. The finished product has golden buttery surface, bright skin, crispy meat and tender meat, and a pleasant aroma. The finished product is best sold while hot to maintain the flavor.