The spicy pigeon is made of fresh pigeon as raw material, marinated paint, and baked with far-infrared rays. The product has a crisp inside, tender and delicious, spicy and refreshing, fragrant but not greasy, etc., deeply welcomed by consumers. . (a) Materials and Equipment: Pigeons. Spices: pepper, cinnamon, ginger, anise, fennel, garlic and so on. Seasoning: sugar, cooking wine, monosodium glutamate, salt, pepper, onion, mushrooms and so on. Coatings: caramel or honey, paprika. Equipment: Far-infrared oven, extraction pot, marinated brine tank and so on. (B) Formula: pickled formula: fresh pigeon 5 kg, anise 15 g, salt 175 g, fennel 4 g, pepper 20 g, onion 10 g, cinnamon 3 g, dried chili 120 g, ginger 50 Grams, white sugar 100 grams, 15 grams of monosodium glutamate, cooking wine 10%, marinating halogen liquid 20%, water 40%, chili powder amount. (III) Technological Procedures: Selection of Pigeons - Pre-slaughter Treatment - Slaughter Bloodletting - Scalding - Hair Removal - Cockroaches - Scaling Claw - Washing with Clear Water - Marinated Halogen - Drying - Hot Skin - Drying - Filler - Coatings - Shaping - Drying - Baking - Finished Products (4) Processing Technology: (1) Selection of pigeons: Choose a healthy pigeon with 25 days of feeding and 500 g live weight as raw material. (2) Pre-slaughter treatment: Before the slaughter, the pigeons should avoid strenuous exercise and sufficient drinking water. The hunger strike field should be cement or hemp stone ground. There should be no sand and weeds nearby, so as to avoid feeding when hungry. (3) slaughter and bleeding: in the neck cut off the three-tube method slaughter, operation should be accurate, knife-edge small, complete bloodletting. (4) scalding, peeling: pigeons after blooding should be as soon as possible to faint hair, scalding water temperature is generally controlled at 60-65 degrees Celsius, the water temperature should be constant, scalding for about a minute. It is advisable to easily disturb the back hair. Do not break the pigeon skin or fluff. (5) Open, clean: open 2-3 cm from the abdomen, cut off the viscera, pull out the esophagus, trachea, and cut along the outside of the anus with a knife to prevent gastrointestinal, bile pollution carcass. At the same time the remaining blood in addition to the net. (6) Head claws: Remove the head claws. (7) Cleaning: Manually clean the internal and external dirt and blood. (8) Marinated marinated: The proportioned spices are placed in a sauce pan containing 3 kg of water, heated to boiling and kept in simmer for 30 minutes, and the extract is filtered in soaking, and then added to the formula. Sugar, rice wine, salt, onion stir well, cooling standby. When the feed liquid is cooled to below 25 degrees Celsius, the treated pigeons are put into the marinade and marinated for 4-6 hours. (9) Drying and scalding: dry the marinated pigeon skin and then use a spoonful of boiled boiling liquid on the pigeon body. This will reduce the loss of fat from the pores and coagulate the epidermis. The hot billet is then allowed to dry on the surface moisture. (10) Filler: Fill the onion opening of the dovetail blank of dried iron skin into the cavity, then mix the onion, ginger, mushrooms and other materials into the cavity. Then the well is quilted, the filling amount is 10% of the weight of the pigeon, and ginger is the weight of 20 pigeons. %, amount of mushrooms. (11) Dry the paint: Apply the paint evenly on the body surface according to the formula, then dry it in a ventilated place. The surface of the pigeon body must not contain water or oil to avoid uneven coloration and blooming. phenomenon. (12) Grilling: The temperature of the oven is rapidly raised to 230 degrees Celsius, and then the dope blank with the coating dried is moved into a box and baked at a constant temperature for 5 minutes. At this time, the epidermis has begun to caramelize. Then open the oven vent to reduce the temperature of the oven to 190 degrees Celsius. Bake for 25 minutes. Bake until the skin is golden brown. Then turn off the power and leave for 5 minutes. (13) Finished product: After the finished product is released, the pigeon is put into the pan with the belly upside down, and the wire needle can be sold after being removed.
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