平遥烧鸡的加工工艺

Processing technology of Pingyao roasted chicken

平遥烧鸡是继平遥牛肉之后又一平遥名吃,色泽金黄,风味老道,鲜嫩爽口。采用平遥烧鸡的传统加工工艺,结合酱卤肉制品的现代工艺,研发出了软包装的平遥烧鸡。详细介绍了平遥烧鸡的工艺配方(整装鸡100kg、食盐3kg、大茴50g、花椒50g、川芎50g、五味子40g、石菖蒲30g、桂皮20g、白芷20g、枸杞20g、茯苓20g、草果20g、陈皮10g、黄芪10g、丁香10g、肉蔻10g、砂仁10g、蜂蜜1kg、豆油5kg、葱1kg、姜1kg、辣椒2kg、白酒500g),以及关键工艺。其中蜂蜜油炸上色,老汤,老井,香辛料配比,是平遥烧鸡加工工艺的关键所在。

Pingyao roasted chicken was another famous Pingyao food after Pingyao beef,the color was golden,and the flavor was old,andthe taste was fresh and tender.The traditional processing technology of Pingyao roasted chicken was adopted,and the modern technology of sauced and stewed meat products was combined,and the soft packaging of Pingyao roasted chicken was developed.The technology and formula of Pingyao roasted chicken and the key technology were introduced in details,and technology and formula were as follows:chicken was 100kg,and salt was 3kg,and anise was 50g,and zanthoxylum was 50g,and chuanxiong rhizome was 50g,and Schisandra was 40g,and calamus was 30g,and cinnamon was 20g,and dahurian angelica root was 20g,and wolfberry was 20g,and tuckahoe was 20g,and tsao-ko amomum fruit was 20g,and dried old orange peel was 10g,andmembranous milkvetch root was 10g,and cloves were 10g,and myristica fragrans was 10g,and sand amomum fruit was 10g,and honey was 1kg,and soybean oil was 5kg,and onion was 1kg,and ginger was 1kg,and hot pepper was 2kg,and Chinese spirits was 500g.The honey was fried to color,and the ratio of old soup,old well and spice were the key in the processing technology of Pingyao roasted chicken.