Preparation method of roasted chicken
A production method and technology of grilled chicken, which are applied in the field of food processing technology, can solve the problems of common taste and cumbersome operation of stewed chicken in mud, and achieve the effect of good taste, easy operation, delicious taste and fragrance
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[0007] Select 500 non-epidemic chickens, remove the viscera and chicken feet after slaughtering, wash with water, and wash away the dirt on the chicken body surface and the congestion in the body. Put the cleaned chicken into the pot, add bamboo leaves, black tea, salt, potassium sorbate and water, heat and marinate until cooked. Take the marinated chicken out of the pot, put it in the vegetable basket and drain the soup. The drained chicken is then hung and baked in a rotary oven to give it a crispy skin. Remove the rotisserie chicken from the rotary oven, and when it has cooled, vacuum pack the rotisserie chicken in a grocery bag.
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