Take out all the salted chickens and shape them. If it is not baked immediately, it needs vacuum packaging and quick freezing. Insert the hook from the neck root of the suit chicken so that the whole chicken has its head up and its tail down. When the oven is heated to 200 ~ 220℃, the chicken is hoisted and baked for about 30 ~ 50 minutes. The roasted chicken is golden yellow. The yield is 75% ~ 85%.
Processing technology of Orleans chicken
The raw meat of Orleans chicken should be skinless breast meat, the size is above 230g, and it is required to be free of congestion and foreign bodies; Trimming: cut the big breasts from the middle and cut them into uniform breast rows with the size of11-12cm * 7-8cm and the specification of 90-95g/ piece.
Dure tumbling, ice wat and powdery seasoning in that formula are evenly stirred until the granules are dissolve, then liquid auxiliary materials are added and evenly mixed, finally starch is added and evenly stirred, and then the repaired raw materials and tumbling liquid are added into a tumbling machine, and the vacuum degree is -0.08MPa, and the tumbling is carried out at a low speed for 45 minutes, so that the central temperature of the product after tumbling is below 65,438+/-00 DEG C; Flour, pre-powdered according to 3% of the rolled meat, and stirred evenly.
Mix that raw meat slices and the prepare slurry evenly by hand; Powder coating, that is, evenly coating the shaped chest muscle with powder, naturally powdering, and powder coating is more than 150G/ piece; Frying: Put the starched products directly into the frying machine, put them into the frying machine after setting, 170 degrees for 60S, and pick out the ones with small weight, heavy weight and incomplete pulp wrapping (the exposed meat area exceeds 1cm2).