This invention discloses a method for preparing spiced and spicy roasted chicken, belonging to the field of
food processing technology. The invention includes the following steps:
raw material pretreatment, preparation of the spiced and spicy marinade, vacuum tumbling marinating, pre-
roasting treatment, segmented temperature-controlled
roasting, and cooling packaging. This invention optimizes the ratio of spice to spicy marinade, particularly controlling the
mass ratio of Sichuan peppercorn
powder,
chili powder, and Sichuan peppercorn
powder to 2:3:1.5, achieving a balanced blend of rich spice
flavor and mild spiciness, avoiding excessive heat. A composite flavoring process combining microporous piercing, vacuum tumbling, and low-temperature static marinating ensures the marinade penetrates evenly into the chicken, solving the problem of uneven flavoring. A three-stage temperature-controlled
roasting process first locks in
moisture, then degreases, and finally tenderizes, resulting in a golden-brown, crispy
skin and tender, juicy meat. Simultaneously, the addition of tea
polyphenol antioxidants and vacuum packaging effectively extend the product's
shelf life.