The history of roast chicken can be traced back to the Spring and Autumn Period and the Warring States Period, when people have begun to use charcoal to grill chicken, in order to improve the meat quality and increase the taste of food, to the Tang and Song dynasties, the production technology of roast chicken has been quite mature, and roast chicken has become a part of the imperial cuisine of the palace, the Ming and Qing dynasties, roast chicken has become a frequent guest on the table of ordinary people, crispy and soft, salty and palatable, cooked and rotten from the bone.
Source: Maker post members.
One theory is that the roast chicken originated in the middle of the Tang Dynasty, according to historical records, Li Mi led the Wagang army to capture Liyang, the news reached the capital, the emperor Yang Guangda was shocked, sent the general Yu Wenhua and led the elite soldiers 100,000 to compete for Liyang, Li Mi deep ditch high base, refused to fight, Cheng bit Jin has nowhere to go, ordered the whole battalion of soldiers to slaughter the chickens in the greenhouse to eat, and found a pot to put oil in it, the chicken dehaired, remove the internal organs and fry it in the oil, the result was fried the chicken brown, then Xu Maogong came to him, Cheng Yanjin had to put the fried yellow chicken into the pot to cook, after an hour, after coming back, the chicken was taken out of the pot and tasted delicious, tender and rotten, this is the earliest record of roast chicken.
The typical roast chicken in the country is divided into these 6 types, namely Dezhou grilled chicken, Daokou roast chicken, goubangzi smoked chicken, Fuliji roast chicken, Jingning roast chicken, and Zhuozishan smoked chicken. There are hundreds of other local specialties of roast chicken.
Factory: material selection--- thawing--- shaping--- ingredients--- frying--- marinating--- cooling--- packaging - secondary sterilization--- quality inspection--- finished products.
Individual: selection and treatment of raw materials (slaughtering, scalding, depilation and cleaning after evisceration) - modeling (shaping) - coloring - frying - marinating.
1. Put the washed chicken on the operation board, twist the sternum with scissors, and press down hard; Insert the legs crossed from the knife into the belly of the chicken, so that the two leg claws in the belly of the chicken are stretched out and pressed against the belly. The anti-right wing penetrates through the knife edge of the chicken's neck, pulls it out of the mouth and twists it to the right, presses the chicken's head on the chicken's back, and finally pins the wings into the wing socket. Then, insert the two chicken claws into the belly of the chicken from the opening, and insert the right arm through the slaughtering knife so that the tip of the shoulder is exposed from the mouth of the chicken, and the head of the chicken is bent under the chicken wing.
2. The ground, workbench, knives, and raw food turnover box should be cleaned before factory shaping.
3. Put the chicken wings, head and legs into the turnover box after coiling according to the fixed shape. After reaching 20, it will be sent to the frying room immediately, and there shall be no backlog.
4. After the completion of each shift, the thawing pool, workbench, knives, and turnover box should be thoroughly cleaned, and the oil stain should be removed with hot water, and then disinfected with 100ppm chlorine dioxide solution.
Source: Maker post members.
Apply the diluted sugar solution to the roast chicken, and the proportion of the sugar solution (starch syrup: water = 1:3-6), pay attention to the sugar solution to spread evenly on the whole body of the chicken, otherwise the color of the roast chicken will be uneven after frying.
1. The frying room must be cleaned, and the floor, table, and container must be cleaned with soda ash water every day.
2. Dilute the honey with drinking water in a stainless steel barrel at a ratio of 1:3.
3. Evenly coat the styling chicken with honey water.
4. It is advisable to use up the honey water every day. In order to avoid the deterioration of the remaining honey and affect the color of the frying.
5. Keep the oil in the pan at a certain scale every time the fried chicken is fried, and the oil temperature is controlled at about 160, put the chicken into the deep fryer, fry for about a minute, and the chicken skin surface is milky yellow or light brown and removed.
6. After frying every day, the frying oil must be thoroughly filtered into the stainless steel barrel to remove the residue and keep it clear.
1. The soup must be mixed for the first time, add cold water to the pot, add spices and boil for 40 minutes, add other auxiliary ingredients to boil. Ingredients should be weighed accurately and original records should be kept.
2. The old soup should be thoroughly cleaned every time it is used, the foam should be skimmed off when used, it should be cleaned and boiled after use, the old soup should be used every day, and it should be frozen and stored for a long time. The cooking time is performed according to the process order number.
3. Boil the pot, clean the foam, put it into the used material bag and boil it over low heat for 10 minutes, put the fried chicken under boiling water, froth when the blood foam gathers to a suitable level, skim off the foam, turn off the fire source after the pot is opened, simmer for 2 hours, and then get out of the pot until the water content is suitable.
4. After leaving the pot, clean the soup pot, remove the foam and meat crumbs, and boil the spice packet for 10 minutes.
5. Jelly production: add 2kg of gelatin above 16 degrees and 4kg of cooled drinking water in the iron plate, after 20 minutes, wait for the gelatin to fully expand, add 4kg of clean hot old soup, steam and cook at a temperature of 110 degrees for 20 minutes in the steam tank until it dissolves, stir evenly, and use it after cooling.
1. The chicken is allowed to be bagged only after the temperature cools to the room temperature (the natural temperature of the room).
2. When bagging, it should prevent contamination of the bag mouth to prevent poor sealing.
3. According to the packaging material and packaging specifications, select the vacuum time and heat sealing time, the vacuum time is generally about 20 seconds, and the heat sealing time is about 3 seconds, so that the vacuum degree of the packaged product is good, the sealing is sealed, firm, smooth, and wrinkle-free.
4. The product is not allowed to be backlogged, and each pot of products must be in 2Packed within 5 hours.
Source: Maker post members.
1. The "don't" chicken process is indispensable, which is for the convenience of batch stewing and cooking, and the shape is complete and beautiful.
2. The oil temperature of the fried chicken should be guaranteed to be hot at 70%, and the chicken will not change color if the oil temperature is low, and the chicken will turn black if it is high. In order to control the oil temperature, 1-2 pieces can be fried at a time.
3. Add enough water to the soup at one time, it is advisable to submerge the chicken, and no more water can be added in the middle.
4. Cool the braised soup after use, skim off the slick oil and put it in a container, put it in the refrigerator, and heat it once a week.
1.Fu Liji Roast Chicken:
With spices (take 50 catties of white chicken as an example): 150 grams of star anise, 150 grams of cinnamon, 40 grams of angelica, 40 grams of kaempfera, 35 grams of galangal, 25 grams of cumin, 25 grams of nutmeg, 25 grams of grass fruit, 25 grams of Sichuan pepper, 25 grams of cloves, 10 grams of sand kernels, 10 grams of tangerine peel, 5 grams of bay leaves. Wash the above spices and put them in a gauze bag to make a spice bag.
2.Daokou Roast Chicken:
Take 400 catties of chicken as an example) spice formula: take 180 grams of cinnamon, galangal, and angelica into a material bag, and take 60 grams of grass fruit, tangerine peel, grass cardamom, star anise, 50 grams of cumin, sand kernels, kaempfer, white cardamom, nutmeg, 20 grams of long pepper, cloves, and 10 grams of fragrant sand into a material bag, tie the two packages together after closing, and treat them as a group, each group can be used three times, and eliminate a group of old packages each time they are fired, and add a group of new packages.
*: Food Partner Network Food R&D Innovation Service Center.