< h2 class="rich_media_title" > the recipe and processing process of chicken with sauce</h2>
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Sauce chicken
Recipe (based on 50 kg of chicken)
Spice Formula: Star anise 65 g, cinnamon 65 g, tangerine peel 65 g, cloves 15 g, sand kernels 15-20 g, diamond powder 1.5 kg, red yeast rice 500 g. (Together in a yarn bag)
Accessories: salt 1000 g, soy sauce 1800 g, rice wine 1000 g, sugar 2.5 kg, green onion 2.5 kg, ginger 125 g.
Process
(1) Raw material selection and finishing
Choose healthy fresh fat chicken as the main raw material, and take the chicken of that year as the best. After the chicken is slaughtered, put the blood clean, soak it in 80 ° hot water, simmer the hair, open the chamber to remove the internal organs, rinse it with water, rinse it repeatedly, and set aside.
(2) Pickling
Apply the cleaned chicken plate to the shape of the chicken body with table salt, rub it, spread a layer evenly, and put it in a ceramic jar to marinate for 12 to 24 hours (the marinating time varies according to the season, winter is long and summer is short).
(3) Blanch water
After the marinade is over, remove the marinated chicken embryos, add water to the pot and bring to a boil, then put the chicken in the pot and blanch the water, cook for 5 minutes, remove and set aside.
(4) Brine
Add 50 kg of water to the pot, add 65 g of spice star anise, 65 g of cinnamon, 65 g of tangerine peel, 15 g of cloves, 15 g of sand kernels, 1.5 kg of diamond powder, 500 g of red yeast rice into a yarn bag, tie the mouth tightly, put it into the pot, bring it to a boil on high heat, cook on low heat for one to two hours, after the aroma comes out, put the plated chicken into the pot, add 1000 g of salt, 1800 g of soy sauce, 1000 g of shao wine, 2.5 kg of sugar, 2.5 kg of green onion, 125 g of ginger. Heat on high heat for 15 minutes, then reduce heat and cook for about 30 minutes.
White marinated spiced beef with processing technology process
Marinated beef
The recipe is calculated according to 50 pounds of beef
Spice Formula: Star anise 125 g, cinnamon 125 g, peppercorns 125 g, grass fruit 100 g, licorice root 50 g, Yamana 50 g. Cloves 25 g.
Excipient recipe: 2.5 kg of rock sugar, 2.5 kg of sorghum wine, 2.5 kg of white soy sauce, about 100 grams of salt, 3 kg of rice wine, small ground sesame oil, edible soda.
Craftsmanship
(1) Raw material finishing
Select high-quality fresh beef that has passed the health quarantine, remove impurities such as blood tendons, blood stains, lymph, etc., and then cut into pieces of meat weighing about 250 grams, rinse with water and set aside.
(2) Pre-cooked
Add an appropriate amount of water to the pot to submerge the beef pieces (add 10 grams of baking soda powder every 5 kg of water, so that the purpose is to speed up the later brine beef to rot). Cook on high heat for about 30 minutes, then remove the beef nuggets and rinse with water until the beef has no soda flavor at all. Remove, drain and allow to brine.
(3) Halogenation
Spice star anise 125 g, cinnamon peel 125 g, peppercorns 125 g, grass fruit 100 g, licorice root 50 g, Yamana 50 g. Cloves 25 grams in the yarn bag, the bag should leave enough space, easy to precipitate the aroma, tie the mouth tightly, put the bottom of the pot into a grate to prevent the paste pot, put the spice bag in the pot, and then add 50 pounds of water, soak the spice bag in the pot for about two hours, and then open the fire, boil on high heat and use low heat to boil for 1.5 hours, then add 2.5 kg of rock sugar, 2.5 kg of white soy sauce, about 1000 grams of salt, and continue to cook for half an hour. Finally, add 2.5 catties of sorghum wine, and cook until the aroma is emitted.
Put the drained beef pieces into the brine pot, boil for about 30 minutes, add 3 pounds of rice wine, then turn off the heat, soak in the brine for about 3 hours, you can fish out, fish out a little cool and brush with sesame oil is the brine beef.
Note: Table salt is only an approximate proportion and should be adjusted according to regional tastes.
<h2 class = "rich_media_title" > fragrant eight treasures (pig lung, pig heart, pig intestine, pork belly, pork loin, pig claw, pig tongue, pig liver).</h2>
Fragrant eight treasures
Raw materials: pig lung, pig heart, pig intestine, pork belly, pork loin, pig claw, pig tongue, pork liver and other parts.
Recipe (based on 100 kg of pig eight treasures)
15 kg of fragrant lees, 4 kg of green onions, 7 kg of rice wine, 2 kg of fresh ginger, 2.5 kg of sesame oil, 1 kg of salt, 6 pairs of monosodium glutamate.
Processing and production process
First, raw material processing methods
Eight samples of fresh pig sewage are selected in equal amounts: pig lung, pig heart, pig intestine, pork belly, pork loin, pig claw, pig tongue, and pork liver.
1. Treatment method of pig lung:
Pig lungs should be removed from the trachea, cleaned, soaked in boiling water for 15 minutes, fished out and washed with cold water, drained and set aside.
2, the treatment method of pig heart:
Cut the pig heart, wash off the blood stain, use a knife to cut a few leaf-like knife edges on the surface of the pig heart, flatten the pig heart into a butterfly shape; clean it and soak it in a pot of boiling water for 15 minutes, remove it and wash it with clean water, drain the water, and set aside.
3. Treatment method of pig large intestine:
Pig large intestine salt rubs the intestinal wall to remove the adherent dirt; then wash it with water, soak it in a pot of boiling water for about 15 minutes, then fish it up, immerse it in cold water to cool, then remove it and clean it, drain the water, and set aside.
4, the handling method of pork belly:
Turn the belly open and rinse, sprinkle with salt and rub, after washing, soak in 80 ° C - 90 ° C warm boiling water for about 15 minutes, blanch until the pork belly turns hard, the inner layer of white mucous membrane can be scraped off with a knife; fish out and soak in cold water for 10 minutes, then scrape and wash with a knife until there is no odor and no slippery hand, drain the water. Use a knife to cut the belly from the bottom of the belly into two curved pieces, remove the oil ribs, wash them, drain and set aside.
5, the treatment method of pork loin:
Cut the pork loin (pig kidney) into three leaves, the ureter and oil tendon must be cleaned, otherwise there will be a smell of urine; draw a few dendritic knife edges on the surface of the pig loin, wash the bruise with cold water; can be cut horizontally into pieces or slices; the washed pork loin is put into boiling water and boiled for 2 minutes, until the surface becomes hard, fished out and soaked in cold water, fished out, drained, and set aside.
6. Handling method of pig claw:
The pig's feet are first placed in hot water with a water temperature of 75 ° C - 80 ° C, the hair is shaved clean, the hair is removed to remove the blood stain, cut into two pieces from the hoof fork of the pig's claw, each piece is cut into two pieces, put into a boiling water pot and boiled for 20 minutes, fished out and soaked in clean water, cleaned and set aside.
7. Treatment method of pig tongue:
Cut the pig's mouth strip from the base of the tongue, wash off the blood stains, put it in warm boiling water at 70 ° C -80 ° C for about 20 minutes, burn until the epidermis on the tongue can be removed with the nails, fish it out, and then use the knife to scrape off the white tongue moss, wash it and use the knife to cut a knife in the lower edge of the tongue root, which is conducive to cooking into the taste, drain the water, and set aside.
8. Treatment method of pork liver:
Cut the pork liver into three lobes, cut several dendritic blades on the surface of the large liver, and wash the congestion with cold water. The other two lobes are small and can be cut transversely into chunks or slices. When the washed liver is boiled in boiling water for 10 minutes, until the surface of the liver is hardened and the inside is bright orange, it is fished out and soaked in cold water, washed, drained and set aside.
Second, the cooking method:
First remove the pig's claws and pig liver of the other 6 samples into boiling water, add 4 pounds of green onion, ginger pat pine 2 pounds, skim off the surface foam, add 2 pounds of rice wine, simmer for 1 hour on low heat and then put in the pig's feet and pork liver, simmer for 3 hours, until the large intestine can be rotten with chopsticks, then change to a high heat to cook, until the soup becomes thick, fish out the eight treasures to cool and set aside.
Third, the groove method:
First make the bad brine, that is, crush the 15 kg of fragrant lees and put them into 5 kg of rice wine to stir evenly and then soak for about 4 hours, and the filtrate obtained by the filter is the bad brine.
Then put the cooked eight treasures into the pot, add the original soup of the boiled eight treasures, 1 pound of salt, 6 msg, boil over high heat, and then stop the fire, add the bad brine to cool and add 2.5 pounds of sesame oil, stir well and place it in the cold storage for 1 hour to be condensed into a gelatinous jelly.
If there is no cold storage, it can be made in a small amount of scale down and put into the freezer refrigeration. If it is winter, it can be condensed without colding.