Practice of electric roast chicken steak

Processing roast chicken has simple technology and remarkable benefits, which is a good way to get rich. The technological process is as follows: chicken selection → slaughter → unhairing → chamber cleaning → soaking → marinating → marinating → stuffing modeling → drying → coloring → baking → finished product. The operation points are as follows:

1, choose chicken. Choose commercial broilers, gross weight 1.8-2.3kg, with moderate body shape.

2. massacre. Use oral or neck stab wounds to bleed as much as possible to prevent the stab wounds from being contaminated.

3. Soak and remove hair. The water temperature of scalded chicken should be 60-65℃, and the water temperature should be kept constant 1 min. Large feathers should be removed with a depilation machine to prevent the skin from being torn (intact skin is the key to the quality of electric roast chicken), tail hair should be pulled out, and fluff should be removed with artificial or edible wax and oil.

4. Clean the hole. After the chicken is unhaired, it is disembowelled, and the incision is 4-5 cm. Pull out all lumens, be careful not to break the gastrointestinal tract and gallbladder, pollute the lumens, and remove the skin of lungs, esophagus, blood clots and feet.

5. soak and clean. Soak the washed chicken in clear water, clean the mouth and cavity, and remove all blood.

6. Make salt water. Star anise150g, dried tangerine peel 75g, cinnamon 50g, rhizoma Dioscoreae Septemlobae 25g, rhizoma Kaempferiae 25g, Amomum villosum15g, pepper 5g, clove 2g wrapped in gauze, chicken blood.

7. Marinate with salt water. First, the soaked chicken cavity is filled with marinade, then stacked in a soaking tank and covered with weights. Generally, it takes 2-3 hours in summer, 4 hours in spring and autumn and 6 hours in winter.

8. Packaging modeling. Two slices of onion, ginger (soaked in cooking wine) and 1 slice of mushrooms were put in the marinated chicken cavity. The opening of the cavity is stitched with a steel wire needle to prevent the soup from overflowing, thus forming an "external barbecue steaming" during the barbecue process. Turn the chicken wings upside down, put the other wing through your mouth, and keep the chicken straight.

9. dry. Hook the chicken in good shape at the root of the wing, hang it on the shelf and hang it on the surface of the chicken.

10, coloring. The proportion of sugar solution is maltose 40%, honey 20%, yellow wine 10% and water 30%. Pour the sugar solution into aluminum pot and cook on the stove until the chicken is completely immersed for about 0.5 minutes. This is a combination of scalding and coloring, which makes the chicken full, smooth and shiny, and the baked products are crisp and colorful. The surface of chicken should not be stained with water or oil, otherwise the sugar solution will be spread unevenly and form spots. Color the chicken and hang it on the shelf to dry, otherwise it will affect the baking quality, and the sugar solution will stick to the bottom of the furnace and produce oily smoke.

1 1, baking. Heat the electric oven to 230℃ quickly, add chicken quickly, and bake at constant temperature for 5 minutes. This means that the pores of chicken skin close quickly at high temperature, forming crispy skin, preventing chicken juice from overflowing in large quantities, and preventing the finished product from losing nutrition and applied taste. After 5 minutes, open the exhaust hole of the oven, and bake at 190℃ for 20 minutes. The chicken skin is caramelization. Open the oven door, take a chicken, draw a wire needle, and pour out a small amount of soup. If the soup is light brown, turn off the heater and stew for 5 minutes, then take it out. If it is red, it means it is not cooked. Continue to bake for a few minutes, then check the soup, and then turn off the fire and stew for 5 minutes.

12, finished product. After the chicken is roasted, put the chicken belly up on a plate to prevent the soup from losing, and remove the hook and wire needle. The surface of the finished product is golden and shiny, slightly purplish red, with pleasant aroma, crisp skin and tender meat, and juice flows out after chewing.