Texas pheasant processing technology
Texas pheasant chicken is a kind of poultry meat product that is slowly simmered and simmered with low heat, originating from Dezhou City, Shandong Province, also known as Dezhou Five Spiced Chicken. Texas pheasant chicken has more than 80 years of history and is one of China's famous specialty products. Its processing methods are as follows:
1. Selection of materials and shaping: Choose healthy chickens weighing 1.0-1.5 kilograms as processing raw materials, slaughter and bleeding, remove the viscera, and rinse with clean water. Then cross the legs into the anus, two wings forward from the edge of the knife into the neck, cross-pan out in the cocoon, resulting in lying posture with double wings.
2, frying: The chicken plate is painted on the surface with sugar or honey sugar color, and then into the boiling oil in the frying pan for 1-2 minutes, when the chicken body was golden red when the fish out .
3. Ingredients: For the calculation of 50kg chicken, anise 100g, Shana 50g, fennel 100g, cloves 40g, pepper 100g, grass 40g, Amomum 60g, soybean meal 50g, fresh 50 grams of ginger, 50 grams of cinnamon, 50 grams of white peony, 50 grams of pork, 100 grams of cinnamon, 30 grams of red peony, 100 grams of dried tangerine peel, 1,000 grams of soy sauce, and 1200 grams of salt.
4. Cooking: Put the fennel, pepper, and crushed Amomum into a gauze bag, place it in a hot pot along with other ingredients, place the fried chicken in a pot and place it in order, then add half of the old soup to the pot ( The cooked chicken soup, if no Chen Tang, double the amount of ingredients) half of the new soup, so that the soup noodles above the chicken body, the above bamboo shoots compaction. First cook for 1-2 hours, then boil over low heat for 6-8 hours, and finally cook under boiling conditions.
5, quality requirements: Beautiful shape, golden color, slightly transparent red, chicken skin intact, legs, fins complete, when the heat of a flesh, that is, off bone, cool, light, flesh separation, cartilage crisp like powder, muscle food such as surface.
The processing methods for ducks, ducks, and geese are basically the same as those for quail chickens, but ducks and geese are larger and the cooking time should be extended.
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