Ingredients (based on 50kg of white strip chicken)
Spice pack: star anise 100g, peppercorns 50g, cloves 25g, cumin 50g, grass fruit 50g, cinnamon 125g, baizhi 125g, sand kernel 10g, nutmeg 50g, mountain naphtha 75g, grassmeg 50g, tangerine peel 50g.
Marinade ingredients: 4.1kg of salt, 1.4kg of sugar, 50kg of spice solution, 200g of chicken powder flavor, 20g of Yi semei (color protection agent), 20g of Super Ba Wei A200g, 350g of salt baked flavor, 500g of monosodium glutamate, 180g of compound moisture retention agent.
Ingredients: 2.1kg of salt, 0.8kg of sugar, 250ml of white wine, A200g of SuperFood, 200g of fresh chicken paste, 50g of sugar flavor, 300g of monosodium glutamate, 50kg of old soup (no old soup is replaced by 50kg of spice solution).
Process flow: raw material selection→ slaughter, shape → pickling→ frying→ cooking→ out of the pot→ cooling→ vacuum packaging → frozen
1) Raw material selection
Choosing a healthy hen or other chickens of the year requires that the chickens be fat and tender, and weigh 1.2 to 1.5 kg.
2) Slaughter, modeling
Neck assassination bloodletting, cutting three tubes, after bloodletting, with 65 ~ 75 ° C hot water soaking, immediately after fishing out to clean the hair, after rinsing, the abdomen is opened, take out all the internal organs, rinse the chicken inside and outside, cross the chicken legs into the abdominal cavity, cross the wings into the slaughter knife edge, expose the wing tips from the chicken mouth, form a lying body mouth with wings, drain the water and wait for processing.
3) Marinate
Marinate the chicken in a marinade solution, marinate at room temperature for 3-4 h, or marinate in a cold room at 2-4 °C for 16-24 h.
4) Fry
Use a brush to dip the liquid sugar (boiled with sugar or diluted with honey and water, in a ratio of 1:4) and brush evenly on the surface of the chicken. Then put the chicken body in 180 ° C oil and fry for 3 to 5 minutes, and then fish out the chicken body after the color of golden and red, drain the oil.
5) Simmer
Put the spices into a gauze bag, put the fried chicken body into the pot in order, and put a layer of iron mesh at the bottom of the pan to prevent the chicken from sticking to the pan. Then put the boiling liquid, so that the chicken body is all soaked in the soup, first cook on high heat for 1 to 2 hours, and then switch to simmering on low heat, the tender chicken is simmered for 6 to 8 hours, and the old chicken can be stewed for 8 to 10 hours.
6) Fish out of the pan to catch the chicken
After the ceasefire, fish out the chickens with hooks and spoons as soon as possible. In order to prevent peeling, U-turning, and broken legs, the action should be light when coming out of the pot, and the chicken should be lifted smoothly to maintain the integrity of the chicken body.
7) Cool down
Place the chicken body on a tray and place in a cold store to cool to room temperature.
8) Packaging
Flexible packaging vacuum sealing machine, preheating temperature 100-125 °C, sealing time 3.0-3.5 s, vacuum degree 0.90 MPa.
9) Frozen
The freezer temperature is -35 °C, the time is 30min. The core temperature after quick freezing is required to be below -8 °C. Store in a cold storage at -18°C.