I remember a few years ago, many roasted wax friends asked me, asking if I could use the hanging furnace method to make hemp skin suckling pig? This problem reflects a desire for both operators and producers to replace the inefficient manual methods of the past with highly productive methods. Before the 1980s, there was no distinction between "bare skin suckling pig" and "hemp skin suckling pig", and for a long time there was only the name and process of "roast suckling pig". Later, after the process innovation had the hemp skin suckling pig, the roast suckling pig produced by the technical process before the innovation was called "light skin suckling pig".
First, preliminary preparation: selection of pig breeds (electric white suckling pigs, etc.) -" treatment (subdivided pigs, scalding, dirty) - "jaws -" "neck cut - " broken head - " split ridge - " unload the blade - " " hips. (Note: This early process is more meticulous and cumbersome, and poor handling will affect the subsequent baking, so you should practice more to familiarize yourself with the technique).
Second, the seasoning production process: 1, light skin suckling pig seasoning is usually classified in the form or flavor type of the seasoning, according to the form of "powder type" and "liquid type". According to the flavor type, it is divided into "five-spice type" and "sauce flavor type". If you put it together, it is "powder five-spice type" and "liquid sauce flavor type". ,
2, suckling pig sauce (unit: grams): hoisin sauce 750, column sauce 750, peanut butter 100, sesame paste 75, curd milk 75, southern milk 75, oyster sauce appropriate amount, sesame oil 30, sugar 230, chicken powder 50, compound fresh soy sauce 80 (refer to the compound soy sauce released in the previous period, pay attention to the amount of soy sauce added to the old soy sauce to avoid affecting the color), dew wine 80, onion and shallot powder 20 garlic powder 40, chicken fat or goose oil 280. (Today, some people will still have additives added to improve the color and make it crisp, and the market is available, I will not say more here)
3, suckling pig seasoning powder: salt 300, sugar 150, five-spice powder 100 (will not be self-equipped can be purchased on the market finished products, remember to use the south production of the brand north is not suitable), sand ginger 70, sesame peanut butter each appropriate amount, chicken powder 60, garlic powder 30.
(Note, the suckling pig sauce should be fried until the mixture is evenly mixed, and the seasoning powder is well mixed.) Scratch the point The above ingredients do not mean that a suckling pig will be used up as long as it is fully smeared, or the old saying of the past, flexible grasp do not stick to the rigid set)
Third, hook up -" water (pay attention to time to avoid subcutaneous grease seepage)——" drying (about 15 to 30 minutes to measure the adjustment according to the actual situation on the scene) -" smear seasoning powder (internal do not smear the skin) - " suckling pig sauce (internal do not smear the skin) - " pickling (15 to 30 minutes according to the actual situation on the scene to measure the adjustment)" At the end of the skewer roasting suckling pig fork (pay attention to the technique and hook point and skewer point, to avoid subsequent influence on the heating and coloring and crispy skin of the grilling. ）
Four: Hanging skin water.
1, skin water: maltose 100, vinegar 60, big red Zhejiang vinegar 200, rice wine 30, dew wine 30 (today some people will still have additives added to improve the color of the crisp, the market has sold I do not say more in this), the above raw materials mixed evenly completely dissolved,
2, epithelial water, after the pig blank is set and dried, use an oil brush to evenly apply the skin water on the surface of the pig skin, it is best to brush 2 times at intervals of 10 to 15 minutes
Five: baked skin 1, (light skin suckling pig has two obvious characteristics, one is red color, one is skin brittleness. Epithelial water is to meet the red tone condition, baking is to meet the epidermal embrittlement condition).. The pig blank is hung in a 100 to 120 degree oven for 25 to 50 minutes in a pig breast-facing position (this is important if the pork skin is not well controlled, it will cause the skin to explode)
2, blow drying, stop baking the standard is that the skin of the pig blank is in a hard state, to achieve this state can be taken out of the furnace and hung in the exhaust air outlet to blow dry, the condition reaches room temperature.
Six: Roasting: the furnace fire temperature to 220 -" Hanging into the suckling pig (pay attention to the method of hanging in) 30 minutes after 30 minutes -" oil, needle exhaust (to avoid the detonation of the pig skin) - "Pay attention to temperature control -" About 45 minutes later, the pig blank is fully cooked, and the pig skin can be taken out after completing the complete puff pastry (the entire suckling pig process requirements are more meticulous The degree of experience required is high).
This process is fully capable of hanging hearth bracks on the market today
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