Spiced salty chicken heated with vapor in airtight vessel, and preparation method
A spiced salt and clove technology, which is applied in food preparation, medical raw materials derived from angiosperms, food science, etc., can solve problems such as difficult to master the production process, and achieve nutritional value retention, excellent taste, and mellow chicken fragrance Effect
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[0023] Select 1 high-quality Ma chicken (the weight is 2 catties and 4 liang is the best), first remove the oil from each chicken, clean the viscera, and then sterilize with 84 active oxygen (note that the active oxygen disinfection must be calculated according to the weight of water and meat, each jin of meat for one minute) and then wash and set aside.
[0024] Pickling: After the chicken is weighed, put it into the marinating tank, and calculate according to the ratio of 10 catties of clean meat to 5 catties of water. It is best to marinate each chicken with water, and then according to the ratio (add water to 8 grams of marinated chicken ingredients for each catty of meat) , 35 grams of refined salt), marinate the chicken for 3 to 5 hours in summer (20-35°C), 8 to 10 hours in winter (below 5°C), and 5 to 8 hours in spring and autumn (5-8°C).
[0025] Shape: Take the chicken out of the marinating tank, first insert the chicken feet into the chicken brain from bottom to top,...
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