Preserved chicken is a traditional poultry product in the south of China, Hunan, Hubei, Guangdong, Sichuan and other production. Raw material formula: chicken 50 kg, refined salt 2.5 kg, 750 grams of sugar, nitrate 100 grams, 500 grams of soy sauce, 750 grams of white wine. May also be appropriate to add some five-spice powder and other seasonings (some areas only add salt, sugar, two kinds of seasoning and nitrate). Production method is the following:
1. marinade: will be ready to mix the seasoning mix, coated inside and outside the chicken legs, and should be fully wiped, and then into the jar marinated for about 32 hours, in the middle of the jar to be inverted 2 times, in order to fully marinate the chicken legs.
2. Baking: the marinated chicken legs with hemp rope tied separately, and then hang the chicken legs in a ventilated place to dry the water on the outside. Finally put into the 55 ℃ about the baking room, baking for about 16 ~ 18 hours, until the chicken legs are golden brown is the finished product.
3. Preservation method: preserved chicken legs should be stored in a dry and ventilated place. If the air is humid, the fire should be fine smoke moxibustion, which can be saved for 2 to 3 months without deterioration.
How to marinate preserved chicken
1. Material ratio: the proportion of ingredients to marinate preserved chicken should be in accordance with the chicken: salt: sugar: nitrate: soy sauce: white wine is equal to 1,000: 50: 15:2:10:15, so that the proportion of preserved chicken is the most delicious.
2. Selection: choose only weighs more than 1.5 kilograms of fat hen or broiler, requires healthy and disease-free.
3. Slaughtering: the selected chicken should stop eating for 12 hours before slaughtering to ensure the quality of the finished product, easy to store. Slaughter, to drain the blood, and then more than 70 ℃ hot water scalding depilation, openings to take out the viscera, chopping off the feet and claws and wings, rinse with water.
4. marinade: the prepared seasonings mixed, coated inside and outside the body of the chicken, and should be fully wiped, in the chicken's mouth, bleeding mouth should be sprinkled with some seasoning, and then marinated in the tank for about 32 hours, in the middle of the tank should be inverted 2 times, in order to marinate through the body of the chicken.
5. Baking: the marinated chicken blanks with hemp rope tied separately, from the abdomen open, hemp rope can be tied to the chicken legs, from the tail open, hemp rope can be tied to the chicken head. This is conducive to the flow of sewage in the chicken cavity. Then hang the chicken blanks in a ventilated place to dry the exterior. Finally put into the 55 ℃ about the baking room, baking about 16 ~ 18 hours, until the chicken body is golden brown is the finished product.
6. Preservation method: preserved chicken should be stored in a dry and ventilated place. If the air is humid, the fire should be fine smoke moxibustion, which can be saved for 2 to 3 months without deterioration.