Processing Technology of roast Chicken with Lentinus edodes
1. Processing white striped chicken. Soak the white-striped chicken in water for half an hour, remove the leached blood, wash it, and tie it out of the body cavity with a knife. Be careful not to break the skin (in order to marinate the chicken evenly).
2. Making bittern. Star anise 50g, cinnamon 50g, Shannai 15g, grass fruit 35g, fennel 45g, Amomum villosum 20g, Zanthoxylum bungeanum 20g, clove 5g, incense leaf 3g, Angelica dahurica 25g, tangerine peel 15g, cinnamon 40g, cardamom 30g, purple cardamom 30g, Lentinus edodes 15g, ginger 15g, fine ginger 30g, seasoning with gauze, add salt 4kg into the pot and boil, then add 100g monosodium glutamate, then pour into the soaking tank to cool.
3. Pickling with bittern. First, fill the chicken body cavity with bittern after soaking, then stack it in the soaking tank and cover it with heavy weight. Generally marinate for 2-3 hours in summer, 6 hours in spring and autumn, and 12 hours in winter. If you need to speed up the curing speed of chicken when it is hot in summer, phosphate and nitrate can be added to the soaking material.
4. Fillers. The pickled chicken chamber is filled with 1 spring onion, 2 slices of ginger, 1 piece of Lentinus edodes and a little noodles (the noodles are ground into noodles by the above seasoning and are now made by adding monosodium glutamate (MSG) with a weight of 1 hand 2).
5. Coloring. Sugar 60%, water 40% to form sugar solution, then pour into the pot to heat, boil and put in the chicken skin, scalding all the skin, and then take out to dry.
6. Baking. Raise the temperature of the oven to 230 ℃ and roast the chicken. The roasting process should be constantly turned to make the chicken roast well. After 1 hour, turn off the oven and come out of the oven. The finished Lentinus edodes roast chicken has a bright golden surface, attractive aroma, crisp skin and tender meat, and its flavor is better than all roast chicken and fried chicken.
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Roasting and Storage of Mushrooms
In the cultivation process of shiitake mushroom, due to untimely management, or abnormal climate, large temperature difference between day and night, it is easy to form some abnormal mushrooms or inferior mushrooms (collectively referred to as vegetable mushrooms). If these mushrooms enter the market directly as fresh mushrooms without treatment, the price is very low and the market is not smooth. If it is baked into dried mushrooms, it can not only appreciate, but also sell well. Raw material treatment: fresh mushrooms are sheared, and the length of sheared stems should be determined according to mushroom shape, mushroom meat, mushroom quality and mushroom surface, and can be divided into three grades: removing chaff, cutting half feet and cutting flat feet. Generally speaking, mushroom noodles
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Prevention and treatment of Lentinus edodes tube changing color and not producing mushroom
The main results are as follows: 1. the color change of mycelium of Lentinus edodes is not only the physiological process of mycelium development, but also the sign of mycelial physiological maturity. The suitable conditions for the color conversion of the bacterial tube are as follows: the temperature is 18 ℃ ~ 24 ℃, the air humidity is 80% to 85%, there is a certain degree of scattered light, and the ventilation is good. If the indoor temperature is more than 25 ℃ when changing color, and the high temperature lasts for a long time, it can cause the bacteria tube to secrete a large amount of yellow water and pigment, and then form a thick sauce skin. The thick skins formed can isolate the air, so that the hyphae can not get oxygen.
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