Formula of air-dried aniseed chicken

First, curing

1. Take 1 kg of salt, put it in a wok and stir-fry with low fire until it changes color and taste. After pouring out, add 30 grams of Tongrentang spiced powder (available in pharmacies) and stir until it is fragrant. This marinade can be marinated 15 piece. 2. Choose and raise old chickens.

One-year-old hen) is slaughtered and washed, put into the fried spiced salt and repeatedly rubbed inside and outside, and the salt permeates into the chicken, marinates for 1.5-2 hours, washes away the salt attached to the chicken with water, puts it into cold water, and boils with low fire to remove floating foam.

Second, the preparation of brine

Put 25 kg of two soups into a pot, add 10 kg of common soy sauce, 1250 g of salt, 750 g of sweet noodle sauce and sugar to taste, and add spices (8 g of long pepper, 0/5 g of Senecio scandens, areca nut slices, cardamom and cinnamon, and 65,438 g of clove and costustoot). 10 nutmeg, 65438 Amomum tsaoko, 5 Amomum tsaoko, 6 Momordica grosvenori, 20g bergamot, 20g Angelica sinensis, 20g Amomum villosum, 20g Illicium verum and 20g Angelica dahurica).

When preparing brine for the first time, 800 grams of Beijing Erguotou should be added on the basis of this formula. In the future, you can add 250 grams of Erguotou, 150 grams of onion and ginger every time you marinate. In the process of marinating chickens, it is best to tie them one by one with a cloth bag, marinate them and let them cool, and then take out the cloth bag.

Thirdly, halogen system.

Put the processed 15 chicken into salt water, boil it with strong fire, marinate it with low fire for 3 hours, and take it out after turning off the fire.

In the process of curing chicken, it must be heated with low fire to keep the brine unobstructed. Never heat it with a big fire, or the chicken skin will break easily.

Fourth, air drying.

Hang the chicken with a hook and air-dry it in a cool and ventilated place for 6-7 days. If the weather is hot, you can hang the chicken in the duck drying room to dry for about four days.

V. Smoking and baking

Take a large iron pot, add half-fried white sugar spoon, camphor tea, pepper 20g, dried citronella 5g, Amomum villosum 5g, put an iron grate, put in three chickens, cover it, and turn off the fire with low heat until yellow smoke appears. When the guest orders, just tear it into small pieces.

Air-dried chicken formula 2

First, air-dried chicken raw materials:

Free-range roosters 10 (each weighing about 850g), 22kg of secret marinade and 35kg of brine.

Second, the secret marinade formula:

150g carrot slice, onion slice, celery slice, coriander slice, mountain celery slice, 120g citronella, 800g soy sauce king, 40g rose wine, 60g dill seed, 30g Polygonatum odoratum slice, 300g salt, 150g monosodium glutamate.

Three, brine blending technology:

Brine raw materials:

Material a (2 kg keel, 2 kg clean old hen)

Material b (star anise, geranium, cinnamon and licorice each 8g, nutmeg, galangal, citronella and dried pepper each10g, dried tangerine peel 6g, Amomum tsaoko12g, dill seed 40g, angelica dahurica 30g, Amomum villosum15g, fennel and clove each.

Material c (200g of onion and ginger, 50g of carrot, 80g of coriander, 0/00g of defoliated coriander/kloc-,30g of dried onion and 20g of fresh galangal).

Material d (rock sugar 30g, Haitian Jinbiao soy sauce 750g, Weidamei soy sauce 450g, monosodium glutamate 300g, Haitian Jinbiao soy sauce 50g, red rice water 30g, rose wine 50g, salt 400g, chicken essence 40g, Beijing Erguotou 1500g) and chicken oil 1500g.

Brine production:

1) Put the material A into boiling water, soak it in blood water, take it out, put it into a stainless steel barrel, add 35 kilograms of clean water, boil it for 8 hours with low fire, and filter out the soup for later use.

2) Put the material B into the pot, stir-fry for 3 minutes, take it out and wrap it with gauze.

3) Add salad oil to the pot, heat it to 50%, add material C, soak it for 5 minutes, take it out and wrap it with gauze.

4) Put material B and material C into a stainless steel barrel, add the filtered soup to boil, simmer for 20 minutes, take out material B and simmer for 2 hours instead of medium fire, take out material C, add material D, simmer for 20 minutes, and finally add chicken oil and mix well.