The two main steps are the pretreatment of raw materials (water frying and coloring) and the bittern making of raw materials (bittern making)
As a new type of meat coloring agent, taumet and nitrite have the same function. As long as it is used in a small amount, it has a very good coloring effect and sterilization effect, which can prevent the production of botulinum. It can enhance the flavor of meat products (that is, produce special curing flavor, prevent fat oxidation and rancidity, and maintain the unique flavor of cured meat products). Generally, the recommended dosage of this product is 0.0 1 ~ 0.03%, and about 0.02 ~ 0.03% of exemesyl (color fixative) can be added, which can reduce the generation of carcinogen nitrosamines. And contribute to the hair color effect.
Before adding the raw materials, put them in and mix them evenly. Not exceeding the standard.
Braised Chicken, Dezhou Style
1. Slaughter: Cut the trachea of live chickens over 750 grams, drain the blood, scald them with hot water of about 65 degrees Celsius, remove chicken feathers, peel off the old skin of legs, mouths and claws, then cut open the buttocks, take out the internal organs and drain the blood;
The second is plastic surgery: the chicken leg is rolled up, the claws are inserted into the abdomen, and the two wings cross out of the mouth, which looks like a "duck floating on the water";
The third is cooking and frying: the chicken is evenly coated with sugar, and then fried in a boiling oil pan until the chicken is golden yellow;
Stewing ingredients: Before cooking, put an iron grate at the bottom of the pot to prevent the pot from burning, and then discharge the processed chicken into the pot according to its age and tenderness, and mix it with the soup to prevent the chicken from floating. When cooking, simmer with strong fire, simmer with small fire, and stew the chicken for 6-8 hours, stew the old chicken for 8- 10 hours, and stew the chicken mainly in the original pot and old soup in proportion. Sixteen ingredients, pepper, aniseed, cinnamon, clove, angelica dahurica, tsaoko, dried tangerine peel, tri-naphthalene, Amomum villosum, ginger, fennel, soy sauce, sugar and salt. The braised chicken made in this way is complete and beautiful in appearance, golden red in color, soft and palatable in meat, and has the functions of appetizing, tonifying kidney and helping digestion.
Red-Cooked Chicken, Daokou Style
1. Material selection: Select tender chickens or fat hens that grow for 7-24 months and weigh 2-2.5 kg.
2. Slaughter and skinning: after slaughter, drain the blood, while the chicken is still warm, put it in hot water at 58-60℃. Remove feathers, wash floating hair and skin with cold water, and cut chicken feet. Cut a small mouth above the neck of the chicken to expose the esophagus and trachea, then cut a 7-8 cm long mouth between the buttocks and legs, cut off the food and trachea, take out the internal organs, cut off the anus, and wash away the blood and dirt left in the abdomen with clear water.
3. Stir-fry the chicken: put the washed white striped chicken belly up on the chopping board, hold the chicken body with your left hand, cut off the middle of the ribs with a scraper with your right hand, and fold it up with your hand. According to the size of the chicken, choose a straight section and put it in the abdomen to spread the chicken, then cut a small mouth at the tip of the lower abdomen, insert the legs into the cavity, insert the wings into the mouth to form a semicircle with two tips, then rinse it with clear water and hang it dry, and then get the fried chicken after the skin moisture is dry. Evenly coat the air-dried white striped chicken with honey water, with the ratio of 60% water and 40% honey. Heat the oil (soybean oil or peanut oil) to 150- 160℃, fry the chicken in the oil for half a minute until it turns persimmon red, and then take it out.
4. Boiled chicken: Its ingredients are calculated according to 100 chicken: Amomum villosum and beans each 0.03kg, cloves each 0.0 1 kg, Amomum tsaoko and dried tangerine peel each 0.06kg, Cinnamomum cassia, Alpinia officinarum and Angelica dahurica each 0./kloc-0.8kg, sea salt 4-6kg, and dried tangerine peel.
Put the fried chicken horizontally in the pot in order. After adding old soup stock and melted salt water, add eight ingredients such as Amomum villosum, and press the chicken with bamboo grates to make the soup stock soak half of the top layer of the chicken. First, boil the soup with high fire, then add12-18g of saltpeter to the chicken soup to melt it, then boil the soup with low fire until it is cooked. A muscle must be cooked from scratch for 3-5 hours. Take it out and pay attention to keep it beautiful.