The Authentic Practice of brine chicken in Meizhou

One: Prepare a stainless steel pot, fill it with 10 kg of clean water, add 15 g of special king halogen powder (wrapped in gauze), and boil it over high fire.

2: According to the formula ratio of 10 kg of water, add 400g of salt, 25g of white sugar125g of monosodium glutamate, 30g of essence, 25g of ethyl maltol15g of brine chicken essence, 25g of special chicken flavor paste, 20g of bone marrow chicken powder and lemon yellow (pigment).

Third, the raw materials to be processed are washed and the varieties are opened.

Four: halogen lamp schedule

Whole chicken 15 minutes, chicken wings 12 minutes, chicken gizzard 10 minutes, chicken tip 6 minutes and chicken feet 6 minutes. You can put it first according to the long marinating time, and then put it after the short marinating time. In the process of marinating, the raw meal is put into the fire, and the brine is turned on.

Five: When the marinating time is up, turn off the fire and stew for about one hour, then take out the product and put it in a bamboo box, blow-dry it with a fan and put it in the refrigerator for 3 to 5 hours. The frozen product has better fragrance and taste.

Six: After the brine is cooled, let it stand and don't sway. In order to avoid bad taste, some potassium sorbate (preservative) can be added when it is hot in summer.

Seven: Brine can be reused for one week, and only the 1 of the first pot is added each time. After one week, the new brine was replaced, and 65,438+0 old brine was reserved for the new brine.