Daokou roast chicken is produced in Daokou Town, Huaxian County, Henan Province, with a long history and unique flavor, and is a famous local specialty food in China.
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It is light red, slightly yellowish, chicken body shape like a yuanbao, meat powder white, tough, salty and light
Moderate, full-spiced, delicious and non-greasy. Its degree of ripeness is particularly amazing, shaking with your hands,
The flesh and bones are separated by themselves, and they can be eaten hot and cold.
<h1 class= "pgc-h-arrow-right" >2, product formula (based on 100 chickens as raw materials).</h1>
Salt 2Kg to 3Kg
Cinnamon 90g
Sand kernels 15g
Galangal 90g cloves 5g
Bai Zhi 90g nutmeg 15g
Grass fruit 30 g sodium nitrate 10 g ~ 15 g
Tangerine peel 30g
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The selection of raw chicken → slaughtering and processing→ shape→ coloring and frying → ingredients
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○1 Selection of raw chicken
Choose disease-free healthy live chickens, weigh about 1.5kg, chicken age is about 1 year, chicken age
The meat is coarse and old, and if it is too short, the meat flavor is not good. Chicken is generally not used as a raw material for meat.
○2 Slaughtering and processing
Preparation before slaughter: Chickens need to stop eating for about 15 hours before slaughtering, and give sufficient drinking water at the same time.
In order to facilitate the discharge of digestive tract contents, it is easy to operate, reduce pollution, and improve the quality of meat.
Assassination bloodletting: Cut three tubes of bloodletting below the head-neck junction, and the knife edge should not be large, note
Do not cut the neck bone, goe blood for about 5 minutes, and bleeding should be sufficient.
Dip the blanch to reduce the hair: first prepare hot water, and then put the bloodletting chicken into the water to flood the chicken
Instead of hot water, the water temperature is maintained at about 62°C. Flip the chicken body up and down with a wooden stick at any time,
Eli soaked evenly, about 1 minute, with your hands upwards to lift the wings long hairs, a mention of the drop, instructions
Good soaking. Fish out the chicken immediately, that quickly recedes, and never continue to soak in hot water
Medium, otherwise soaked too crunchy and easy to rot. When the hair is withdrawn, it is pulled, pushed and brushed in the direction of the hair flow
Combine to quickly clear the hairs. At the same time, the beak and claw layers of the feet are removed. The entire operation
Be careful not to spoil the skin so as not to cause defective products. Finally soak the chicken in a clear
In the water, pluck the residual hairs, wash and prepare to open the chamber.
Open the internal organs: Place the hairless light chicken on the case and cut it on the skin on the left side of the neck first
Make a small mouth of about 1 cm, carefully separate the sac, and at the same time pull out the esophagus and trachea, and then use scissors
The knife cuts the abdominal wall around the anus, forms a circular incision, separates the anus, and exposes it
Internal organs of the abdominal cavity. The left hand stabilizes the chicken body, and the index and middle fingers of the right hand reach into the abdominal cavity, slowly
Pull out the liver, intestines, chicken gizzards, glandular stomach, hen's ovaries and fallopian tubes and other internal organs.
Rinse with clean water, soak in clean water for about 1h, remove and drain.
○3 Shape: The quality of the roast chicken shape is related to the customer's interest in purchasing, so the roast chicken has always been
Attach importance to the inheritance and development of the shape. The shape of the Roast Chicken at the mouth resembles a triangle (or yuanbao
shape), beautiful and chic.
The two hind limbs are first removed from the tarsal joint, and then the back is lowered to the abdomen and the head is outward
The tail is placed inward on the case. Use scissors to arc from the anterior edge of the open incision to the inner thighs
Widen the abdominal wall (also in slaughtering processing, from the front of the anus to the inside of the thighs
Lateral arc-shaped incision of the abdominal wall, removal of the anus after removal of internal organs) and in the posterior margin of the abdominal wall
Cut a small hole in between, about 0.5 cm long. With a scalpel, an incision from the opening of the chamber is inserted into the body cavity, divided
Do not place at the base of both sides of the spine, the blade of the knife towards the ribs, press the back of the knife hard, cut the ribs,
Be careful not to cut through the skin too hard. Then turn the chicken over and lie on your side, pressing your palm against your chest
part, pressed to the ribs, and flatten the chest. Cut the skin inside the corners of the elbow joints of the two wings to
The wings are elongated. Take a bamboo stick about 15 cm long and about 1 .8cm in diameter and cut it at both ends
Form a double fork type, one end of the double fork stuck to the waist spine, the other end of the chest open, two back
The end of the limb penetrates into a small hole in the posterior edge of the abdominal wall. Cross the wings at the back of the neck so that the head and neck are turned to the back of the spine
Folded, the tip of the wing is wrapped around the ventral side of the neck and bleeds from the knife edge, and the two wings are penetrated from the knife edge to the mouth.
After the shape, the shape resembles a triangle, which is beautiful and chic.
After styling, wash the surface of the chicken body with clean water and let it dry.
○4 Hit the sugar
Mix caramel or honey with water in a ratio of 3:7, dissolve by heating, and rub evenly
The appearance of the chicken after styling. Whether the sugar is even or not directly affects the effect of frying and coloring, such as beating
The sugar is uneven, resulting in uneven frying and coloring, affecting the appearance, and the chicken should be hung to dry after beating sugar
Surface moisture.
○5 Fried
For fried chicken oil, vegetable oil or chicken fat should be used, not other animal oils. The amount of oil is
Can flood the chicken body, first heat the oil to 170 ° C ~ 180 ° C, the chicken after drying water after sugar into the oil fried, the purpose is mainly to make the surface sugar coking, produce caramel pigment, and make the body surface colored. After about half a minute, when the surface of the chicken body is persimmon yellow,
Fish out immediately. Since the color changes quickly when frying, it is necessary to operate quickly and quickly. Fried
When the oil temperature fluctuation is too large, affecting the effect of frying and coloring. Chicken is fried after the time is not
It should be cooked as soon as possible, especially in summer, to prevent spoilage.
○6 Ingredients are cooked
Different varieties of roast chicken have different flavors, and the key lies in the different ingredients. Selection of ingredients
Selection and use is an important process in the processing of roast chicken, which is related to the harmony and quality of the taste of roast chicken
The advantages and disadvantages of the amount and the complementarity of nutrients.
When cooking, the ingredients are weighed proportionally according to the weight of the white chicken. Spices must be made of gauze
Wrap well under the pan. Drain the fried chicken layer by layer into the pan, and put the big chicken and the old chicken
In the lower layer of the pot, the chicks and young chickens are placed on the upper level. Press it with a bamboo grate, and then put the table salt,
Add sugar and soy sauce to the pan. Then add the old soup to submerge the chicken under the liquid level, first with a high flame
Bring to a boil, dissolve sodium nitrate in a small amount of soup and sprinkle into the pot. Change to low heat and cook, pot
The broth can be slowly lathered, do not boil, cook until the chicken is soft and cooked thoroughly.
From the pot into the soup boiling began to time, cooking time, about a year chicken about 1.5h, two
The chickens are about 3 h in the year. After cooking, it is the finished product. When cooking, if there is no old soup, it can be cleared
Water, pay attention to the appropriate increase in ingredients.
○7 Save
The marinated chicken is left to cool, which can be sold fresh, vacuum packed, and refrigerated
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