A, brine production:

Put the marinade in a gauze bag and tie the bag tightly. If there is no old bittern, you need to cook bone soup with chicken bones and pig bones first. The method comprises the following steps: taking 5 Jin.

Add water 10 kg to the bone (the bone needs to be rinsed 1 hour to remove blood, washed and broken), boil for 5-8 hours with low fire, and take out the bone.

Put your head in a marinade bag, add water to 50 kg, add appropriate amount of coriander, pepper and ginger, boil and cook with low fire for about 1.5 hours to make the fragrance overflow.

Adjust the color of the marinade with sugar (see below for the production method), and then add 250g of cooking wine, salt, sugar and monosodium glutamate.

Sugar color method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and stir-fry until it is dark red and just has white bubbles, then add water immediately.

0.5 kg turns into a sugar color. Adding 30-50 kilograms of water to the prepared marinade can marinate 70-80 kilograms of raw materials, so the marinade package should be changed again.

Second, curing: raw materials to be cured:

The curing methods of chunks, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail and hooves, are collectively called chunks. First, clean the raw materials.

Network standby. Take 20kg of water, add pepper 10g, groundsel 5g, cooking wine 250g and salt 750g (if the temperature is too low, pepper and groundsel are needed.

Add water to make incense and pour it into the curing tank), and add the cleaned raw materials for curing. Pickling time: 0-20 degrees 24 hours in winter.

20-30 degrees is about 12 hours in spring and 5-6 hours in 30-40 degrees in summer. Fresh hoof flower, pork belly, etc.

The material can be cured directly.

Jason Wu brine (duck head, duck neck, beef) pickling method: first clean, add appropriate amount of water, add salt (more salty than vegetables), and add sodium nitrite.

(65,438+0g is added to 65,438+00kg of water to make it loose and red and shorten the marinating time, and the addition amount should not be excessive, otherwise poisoning will occur).

Marinate for about 24 hours in winter, 12 hours in spring and 5-6 hours in summer.

Pickling method of small pieces (wing tips, wing roots, chicken feet, duck feet, chicken king, duck wings, duck gizzards, etc.). ): Wash with clear water first, and then add some salt for curing.

Yes Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. The intestines and stomach need not be treated, and the water will come out after cleaning.

, can be pickled. Pickling water needs to be salty, and it must be changed every day and cannot be reused.

Third, water:

Raw materials that are difficult to taste need to be drained before they can be put into the halogen pot. Boil in boiling water for 10- 15 minutes, then rinse with clear water to remove the fishy smell. Chicken and duck

Goose, beef, duck head and duck neck need water. All small pieces don't need water, just rinse them with water after pickling. Raw material effluent control

It is advisable to just ripen when crushing, but not over-ripe, in case of losing the umami flavor.

Fourth, halogen:

1. Seasoning: Add 2 ounces of monosodium glutamate and 2 ounces of salt to every 50 kilograms of brine (salty with bitter taste).

2, marinating: add raw materials, cooking wine, sugar color, stew for 30-50 minutes, and then add the old three samples (chicken powder, chicken paste,

Super umami king), after cooking for 5- 10 minutes, pick them all out for inspection. If they are not completely marinated, put them back in the marinating pot until they are marinated. In that way

After that, the pickled semi-finished products are soaked in stopped salt water 10- 15 minutes and then taken out. To add flavor, mix star anise (2 parts) and incense.

The seeds (1 serving) are ground into powder and added; When strong aroma is needed, 0-2 kg of 65438+ sesame oil and 2-3 pieces of Siraitia grosvenorii can be added.

3. Coloring: Take a proper amount of maltose, add a small amount of water, boil it on a small fire, add a proper amount of sunset yellow, the color turns golden yellow, and then brush it.

Brush a layer evenly on the surface of chickens and ducks.

Braised belly sausage: first wash (salt, alkali, vinegar) without pickling, and marinate it with salt water and salt water. vegetables

Marinating vegetables: the ratio of brine to clear water is 1: 3 (impurities such as pepper and pepper are removed with a colander when taking brine).

Small pieces of bittern: half bittern and half water (the taste is light, if the taste is slightly heavy, you can add less water or no water).

The marinade should be special for marinating, not mixed in one pot. For example, stewed chicken, duck, goose, rabbit, pork, pig heart, pig tongue and hoof flower are one kind of marinated juice; Duck neck

, duck wings, duck feet and duck intestines are one class; (spicy) bean products, lotus root is a disposable brine. (containing more starch and easy to deteriorate) intestine,

Belly is a kind of marinade (with a strong fishy smell)

Key points of verb (abbreviation of verb) operation:

Preservation of brine:

After each marination, the seasoning is picked up to remove the sediment in the marinade. If there are few marinated raw materials and only a part of marinated juice is needed, then the marinated raw materials are left.

All the gravy and the unused part of the gravy must be boiled, and don't shake it after cooling to prevent the gravy from turning sour.

Preservation methods of pot-stewed vegetables:

Pack the marinated vegetables in plastic bags, put them in the refrigerator (be careful not to mix them with raw materials), and brush them with 60% to 70% oil the next day.

Layer, and then brush a layer of sesame oil. Method of making red oil: Wet 3 liang of pepper powder and half a catty of pepper skin with boiling water and stir evenly (water is not allowed).

Pour in 5 kg salad oil and simmer until it turns red. Cold seasoning: brine, sesame oil, garlic paste, balsamic vinegar, pepper powder and pepper.

Oil, cooked sesame, spicy and fresh, soy sauce, white sugar, chicken essence, oyster sauce, coriander and shallots. You can send a small bag when you sell this seasoning.

Can also be mixed to sell).

for instance

(1) Method of making crispy goose: 1. Viscerate and wash away the blood. 2. Pickling: add Zanthoxylum bungeanum, Senecio scandens and salt into water for pickling.

24 hours in winter, 12 hours in spring and 5-6 hours in summer. 3, plastic surgery: cut the back with a knife, clamp the neck with one wing and the other.

Turn your wings back. 4, water: boiling 10 minutes. 5. Marinating: take out the pot, season, cook until it is soft, and soak for about 10 minute.

Get out. 6. Burn the vegetable oil to 80% maturity, scald until the skin is crisp, take it out when it is brown, and brush it with sesame oil.

(2) Method of making chicken soaked in oil: 1. Plastic the chicken, insert the wings into the head of the chicken, and separate the chicken feet from the chicken legs with a knife from the joints of the chicken feet.

Chicken legs in the belly, chicken feet in the belly. 2. Pickling: about 10 hour. 3, water is about 15 minutes. 4. Dry the water and add the chicken.

Coat with honey. Brush the honey evenly, or the color of the chicken will be different after frying. ) 5. Burn the vegetable oil to 70% maturity, fry until golden brown, and take it out.

Brush a layer of honey evenly. 6. Put the chicken into the pot, first boil the soup with high fire, and then simmer with low fire until the skin becomes soft.

(3) Duck neck: 1. Pickling: Take 10 kg of water, add 1 g of sodium nitrite, and add a proper amount of salt (the pickled water is salty). 2. Effluent: Marinate the salted duck.

Boil your neck in boiling water 10- 15 minutes. 3. marinating: on the basis of the original brine, add 5 grams of bibb, 200 grams of pepper, 500 grams of pepper king and chicken essence.

50g is boiled on low fire 1 hour, soaked for 10 minute, and the spicy taste is put into the pot and then taken out.

(4) Broiler: preparation method: 1, curing: 5-6 hours in summer, 0/2 hours in spring and 24 hours in winter. Add salt and pepper to the water.

, Senecio, cooking wine). 2, plastic surgery: belly up, insert the right wing into the chicken throat, pull it out of the mouth, and put the chicken feet into the stomach.

. 3. After the water comes out, put it directly into the marinated pot for marinating 12- 15 minutes.

(5) Braised tripe 1, without pickling, washed tripe, and drained to 80% maturity. 2, there is no sugar color in the brine, and the pot can rot. note:

① Medicinal diet chicken: After curing, add appropriate amount of ginger, medlar and codonopsis pilosula into the chicken belly for curing. 2 saliva chicken: also known as brine chicken and Bai.

Chop chicken, which is cooked directly with salt water after pickling. (3) When marinating lotus roots, clean the surface with a cleaning ball, cut holes at both ends with a knife, and then

Timely marinating; Thousands of pieces, kelp, etc. They are all tied with thread, but not too tight, otherwise there will be no taste in the middle; When the marinated bean curd is dried, qianzi should oil it first.

Fry until golden brown, and pickling; Peanuts must be blanched with water before pickling. The standard is to open them by hand, and there is no hard core. Potted vegetables series

The practices of the varieties listed in the list are similar, and the shape and taste can be changed flexibly according to different regions (such as whole chicken)

The shape and plastic methods are different in many places. Spicy and sesame can be added with appropriate amount of pepper and pepper according to local tastes.

It needs to be added during the secondary marinating, and the addition amount is very small, and only one teaspoon is needed for each sample at a time.

Halogen packaging formula:

25g of angelica dahurica (fragrant), 8g of astragalus membranaceus (sweet and nourishing), 8g of dried tangerine peel (fishy and fragrant), 8g of clove (thick and fragrant) and 8g of white.

Knock 25g (also known as cardamom, flavored) Kaempferia kaempferia15g (also known as Alpinia officinarum, deodorized and flavored) Alpinia officinarum15g (fragrant, and don't put too much) Bibu.

8 g (can increase the spicy taste) 25 g star anise (also called aniseed, can increase the flavor) 15 g licorice (sweet in nature, can increase the aftertaste) 250 g ginger (old ginger)

Zanthoxylum bungeanum and seedless red pickled pepper (appropriate amount) Amomum tsaoko 15g (to increase the flavor of brine) Cumin 15g (to increase the flavor) Amomum villosum 25g (to increase the flavor and Amomum villosum is preferred).

) 8 grams of fragrant leaves (also known as Yuejiaye, which increases fragrance), grass buckle 15 grams (can be loosened), cinnamon 15 grams (with strong fragrance and slightly sweet taste), and Yuguo 15 grams.

(also known as meat fruit, flavor enhancement) 8 grams of Angelica sinensis (mixed flavor) fennel 15 grams (flavor enhancement, better fullness) 8 grams of fragrant seeds (flavor enhancement) pepper (Yin Ge brand,

) Appropriate amount of sugar color (coloring)

The formula of marinade is the above standard, and the hemp content and spicy color can be adjusted according to local conditions, paying special attention to flexibility.

Use.

Jason Wu duck neck

This series includes duck neck, duck head, duck wings, duck feet, duck intestines and duck gizzards.

First, the production of brine:

Put the marinade in a gauze bag and tie the bag tightly. If there is no old bittern, you should first boil bone juice with chicken bones and pig bones. The method is as follows: take 5 kilograms of cheese.

Add 10 kg of water to the bone (the bone should be washed with clean water 1 hour for blood removal, cleaned and broken), boil for 5-8 hours with low fire, and take out the bone.

Put the head in a marinade bag, add water to 50 kg, add pepper, pepper and ginger, boil and cook with low fire for about 1.5 hours, giving off fragrance and brine.

Preliminary production is completed. Note: The marinade prepared according to the formula can marinate 70-80 kilograms of raw materials by adding 30-50 kilograms of water, so the packaging of marinade should be changed again.

Second, curing:

1. Pickling of duck neck and duck head: firstly, clean it, add appropriate amount of water, add salt (saltier than vegetables), add sodium nitrite (10 kg of water, add 1.

G, loose, red and shorten the salt water cutting time, its addition should not be excessive, otherwise there will be poisoning) for pickling, in winter.

24 hours 10-20 degrees, spring 12 hours 20-30 degrees, summer 5-6 hours 30-40 degrees.

2. Pickling of duck wings, duck fingers and duck gizzards: First, clean them, sprinkle some salt on the surface and stir them evenly, about 8 hours in winter and 4 hours in spring.

Around 8 o'clock, about 2 hours in summer.

3, duck intestines do not need to be marinated.

Third, water:

Duck meat, duck neck, duck head and duck intestines need water. The basic method is to cook them in boiling water for 10- 15 minutes, and then wash them with clean water after smelling blood smell (note: original text

The material should be boiled in water)

Fourth, halogen:

1. seasoning: add proper amount of monosodium glutamate, salt (salty) and white sugar (add about 2 ounces of monosodium glutamate and 4-6 ounces of white sugar to 50 kilograms of brine), and then finish.

Bu 15g, pepper 500g, pepper 500g, chicken essence 120g.

2. Marinating: add raw materials, cooking wine, red yeast powder, low fire 1 hour, and add duck flavor essence and duck flavor bone marrow extract 10 minute before taking out.

Soak the pot for about 10 minutes after it is out of the fire, and then the pot can be taken out after the spicy taste is put into the pot.

Brine preservation: after every brine, put it in a ventilated place and don't shake it after cooling. If the raw materials of brine are few, only a part of brine is needed.

Then, the remaining marinade and unused marinade must be boiled.

Sauted duck series (sauce duck, sauce goose, sauce chicken, sauce ribs)

1, material selection:

Ma duck, old duck diced

2. Pickling:

Wash the duck, brush it with a layer of soy sauce, then apply snowflake salt, and sprinkle with ginger without curing (based on 10 kg duck, 250 g salt

, soy sauce 150g, ginger 250g). 0-20 degrees in winter, 20-30 degrees in spring, and the curing time is about 24 hours.

12 hour, 5-6 hours at 30-40 degrees in summer.

3, plastic surgery:

Wash the salted duck with clear water, cut off the duck's back, leave the main bone on the right side, and clamp the duck's head with the left duck wing and the tip of the right duck wing.

Bend down and spread the duck out with bamboo pieces.

4. Baking:

After the oil fume is completely burned, hang the molded duck back in the oven facing the fire with an iron hook and bake for 30-50 minutes until the back is golden yellow and free of moisture.

Duck oil can be taken out after dripping dry.

5. Halogen:

On the basis of the original brine, take 20kg of brine and add Gardenia (red sauce) 10 tablet, 5g of Arnebia euchroma (need to be fried, see Note 2) and sugar 100 tablet.

-200g, cooking wine 100g, monosodium glutamate, sweet noodle sauce 100g, ginger 250g, and sugar color (see note1) below 500g.

When the duck is ripe, add the old three samples, cook for 5- 15 minutes, and then take it out for inspection. If it is not completely cooked, put it back in salt water for soaking and cooking.

Don't say that. Then remove the pot from the fire and soak the duck in the pot 10- 15 minutes.

note:

1. Preparation of sugar color: take 75g of salad oil and 0/00g of white sugar, stir-fry with high fire first, then stir-fry with low fire, add water after foaming, and cook until golden brown.

2, the production method of purple grass oil: first put the oil into the pot to heat, put 5 grams of Arnebia euchroma into the oil and fry it, and then put it into the pot.

3. If the fragrance needs to be heavier, you can add a proper amount of licorice. If it is heavy, you can add a proper amount of Siraitia grosvenorii.