Preparation steps of roast pigeon

Ingredients and practices of roasted pigeons;

Function: It is mainly used for spraying the roasted squab, enhancing fragrance, deodorizing and tenderizing.

Production: monosodium glutamate 10g, 2 bags of salted treasure, 30g of spiced powder, 30g of galangal powder, pepper powder 15g, star anise powder 10g, 250g of ethyl maltol, pine meat powder 15g, tender meat powder 15g.

Barbecue multi-purpose oil

Function:

Keep the raw materials moist, so that they are not easy to burn, dry or burn, and enhance the fragrance.

Now, burning pigeons has spread from the northeast to all parts of the country, especially to some cities in Jiaodong.

Production technology of roasted pigeon

Six steps: slaughter-juice-injection-oil brushing-wrapping paper-charcoal covering.

(1) Pigeons aged 24-25 days are selected, decapitated, slaughtered, peeled, claws pointed and washed with clear water;

(2) Take 20 grams of pigeon feed, add 320 grams of bagged Jinzhou mother oil (a local native soy sauce, which can also be replaced by ordinary soy sauce), 320 grams of water, 5 grams of salt and 5 grams of monosodium glutamate, and mix to obtain feed juice;

(3) Take a 1 disposable syringe, inhale 5-6 mg of this juice, and inject about 3 mg on both sides of pigeon breast;

(4) evenly brushing the squab with barbecue oil, and then evenly sprinkling refined salt 15g and squab material15g;

(5) wrap it in yellow paper;

(6) Take a stainless steel basin with a diameter of about 80 cm, spread a layer of red-hot charcoal (about 8 cm thick), put it in the wrapped squab, cover it with a layer of red-hot charcoal (8 cm thick), take out the squab after 45 minutes, trim the protruding leg bones and wing bones with scissors, and put it on the plate.

Technical points:

1, choose live pigeons. Although the killed live pigeons are lifeless, their cells are still active, and they can absorb seasonings well, which makes them easier to taste and the roasted meat more tender.

2. It's injection, not curing. Pouring juice on both sides of pigeon breast is one of the important methods to ensure the taste of roasted pigeon. Otherwise, pigeons have no taste, which will greatly affect the taste of roasted pigeons.

3. Charcoal is 8 cm thick. There is no need to bury pigeons in charcoal fire and cook them. Charcoal for burying pigeons should be burned in the furnace until the fire is fierce and the bottom fire is the strongest. After the pigeons are buried, the thickness of charcoal above and below the pigeons shall not be less than 8 cm. At the beginning, in order to save costs, the charcoal used was probably 1/5 now. After roasting, the pigeon's paste taste is not enough, and the taste is obviously not as good as the current practice.

Pigeons can be used for two days at most. Pigeon material should be used up within two days after mixing. After a long time, it will oxidize and turn red, get wet and agglomerate, and it is not easy to flatten.

Features:

Charcoal-roasted squab has bright color, crisp skin and tender meat, and is very charcoal-roasted. It is said that this kind of pigeon has a special way of eating, and it must be eaten in order to eat the tender tenderloin of the pigeon. Seasoning pigeons with secret ingredient water before roasting, and then slowly roasting pigeon meat with charcoal fire is fragrant and mouth-watering.