The spicy pigeon is a delicacy crafted from fresh, high-quality pigeons that are marinated with a blend of spices and then baked using far-infrared technology. The result is a dish with a crispy exterior, tender and juicy meat, and a bold, spicy flavor that's both refreshing and aromatic without being greasy. This unique combination has made it a favorite among food lovers.
**(a) Ingredients and Equipment**
To prepare this dish, you'll need fresh pigeons, along with a variety of spices such as black pepper, cinnamon, ginger, star anise, fennel, and garlic. For seasoning, sugar, cooking wine, monosodium glutamate (MSG), salt, pepper, onions, and mushrooms are commonly used. As for coatings, caramel or honey and paprika can be applied to enhance the flavor and appearance. Essential equipment includes a far-infrared oven, a steaming pot, and a marinating tank.
**(b) Recipe Formula**
The pickling mixture consists of 5 kg of fresh pigeons, 15 g of star anise, 175 g of salt, 4 g of fennel, 20 g of black pepper, 10 g of onion, 3 g of cinnamon, 120 g of dried chili, 50 g of ginger, 100 g of white sugar, 15 g of MSG, 10% cooking wine, 20% marinating brine, 40% water, and an appropriate amount of chili powder.
**(c) Production Process**
The process begins with selecting healthy pigeons that are around 25 days old and weigh about 500 grams. Before slaughter, they should be kept in a clean environment with no sand or weeds nearby to prevent them from eating before processing. The slaughter involves cutting the neck in a precise manner to ensure complete bloodletting. After bleeding, the pigeons are scalded in water at 60–65°C for about a minute to loosen the feathers. The skin is carefully removed without damage.
Next, the internal organs are removed, and the body is thoroughly cleaned. The pigeons are then marinated in a seasoned brine for 4–6 hours at a temperature below 25°C. After drying, a hot liquid is brushed over the skin to seal the pores and set the outer layer. The cavity is filled with a mix of onions, ginger, and mushrooms, and the bird is coated with a mixture of caramel or honey and paprika. Finally, it is baked in a far-infrared oven at 230°C for 5 minutes, then reduced to 190°C for another 25 minutes until the skin turns golden brown. Once done, the finished product is ready for sale.
This detailed process ensures that each piece of spicy pigeon is not only delicious but also visually appealing, making it a standout dish in any menu.
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