鸡叉骨的处理和修整

Treatment and Repair of Chicken Fork Bone

选择色泽洁白的恒温库冷冻的鸡叉骨，要求外形不要太大且无过多油脂、含肉量适中；以流动水解冻，以解冻完全，质量不变为准，解冻水温应控制在10～15℃ ；用流动水去除鸡叉骨表面的异味、血沫和杂质后再冲洗控水待用，水温宜控制在20℃ 以下；解冻后的鸡叉骨应及时处理，不得积压。

Choose chicken bones frozen in a constant temperature freezer with a pure white color, and ensure that their appearance is not too large, there is no excessive fat, and the meat content is moderate; The thawing temperature should be controlled between 10-15 ℃, based on the principle of flow hydrolysis freezing, with complete thawing and constant quality; Remove the odor, blood foam, and impurities on the surface of chicken bones with flowing water, then rinse and control the water for later use. The water temperature should be controlled below 20 ℃; The thawed chicken bones should be disposed of in a timely manner and should not accumulate.

搅拌腌制

Stir pickling

把处理好的鸡叉骨放于搅拌机中，按比例添加食盐、辣椒粉、花椒粉、三聚磷酸钠、白糖等腌制辅料搅拌 20min，进行腌制，腌制温度2～4℃ ，腌制时间为12h。注意混合辅料须分批次加入而不是将所有辅料一次全部加入。

Put the processed chicken bones into a blender, add salt, chili powder, Sichuan pepper powder, sodium tripolyphosphate, white sugar and other pickling ingredients in proportion, and stir for 20 minutes. Marinate at 2-4 ℃ for 12 hours. Note that mixed excipients should be added in batches instead of adding all excipients at once.

裹粉

Powder coating

把腌制好的鸡叉骨放入由淀粉、炸鸡料和水调成面糊中拌匀，使其表面裹上一层糊，以达到表面平滑的效果。

Mix the marinated chicken bones in a batter made from starch, fried chicken seasoning, and water, and cover the surface with a layer of batter to achieve a smooth surface.

油炸

Deep frying

油炸锅中大火烧热油，将裹粉上浆的鸡叉骨放入，之后将火调小些，大约炸制3min左右至表面颜色发黄后捞出转大火再次将油温升高，下入鸡叉骨进行复炸，30s后即可捞出。

Heat up the oil in a deep fryer over high heat. Put the chicken bones coated with flour and starch into the pan, then reduce the heat and fry for about 3 minutes until the surface color turns yellow. Remove from the pan and turn to high heat. Increase the oil temperature again, then add the chicken bones and fry again. After 30 seconds, remove from the pan.

需要注意的是：油炸温度是影响风味色泽及营养成分的重要因素，所以油炸温度一定要控制好， 尽量控制温度范围为 120～150℃ ，不超过200℃ 。

It should be noted that the frying temperature is an important factor affecting the flavor, color, and nutritional content, so the frying temperature must be well controlled, with a temperature range of 120-150 ℃ as much as possible, not exceeding 200 ℃.

冷却、包装

Cooling and packaging

油炸完成后可于0～－4℃ 温度范围进行均匀预冷降温，待产品温度降至6℃ 以下时进行真空包装即为成品，要求操作快捷。

After frying, uniform pre cooling and cooling can be carried out within the temperature range of 0-4 ℃. When the product temperature drops below 6 ℃, vacuum packaging is carried out to obtain the finished product, which requires quick operation.