Filler formula

(1) sugar 10 kg, salt 20 kg, galangal powder 750g, pepper 500g, seasoning powder 500g, chicken powder 500g, mushroom sauce 250g, sesame sauce 250g, peanut butter 250g, south milk150g, and fermented bean curd 250g.

(2) Stir-fry 500 grams of minced garlic with oil, and pour the oil and minced garlic into the top material and stir well. You can add ginger, onion and coriander and stir-fry until fragrant. You can try adding some rapeseed powder. 50-100g of star anise powder is enough, and 200-300g of spiced powder is better. You can try seafood sauce, satay sauce and delicious meat sauce. You can try boldly and make your own taste with your own understanding and feelings about the sauce.

Ingredients: white duck, meat duck and Beijing stuffed duck (growing period is 40 days).

Inflating: Use an air pump hose to stretch out from the neck of the duck or goose to inflate, so that the duck skin is fully separated from the meat.

Abdominal cleaning: it is better to open the abdomen vertically, and the opening should not be too big. Clean up the internal organs, don't take out the lungs, just loosen the buttons. Remove the claws and clean up the internal organs.

Filler: Put about 50g roast duck material on it and hold it in your right hand. Put the duck's belly flat. Put the material in your hand into the incision and rub it back and forth until it melts.

Sewing needle: Sew the opening with a special steel needle of roast duck, no matter how it is sewn, as long as it is airtight and waterproof.

Scalding: Scalding ducks or geese with stitches in boiling water should not exceed 6 seconds.

Epithelium: Also called sugar water. Sugar water formula wheat sugar: water? 1: 9 Dip the whole body of duck or goose in sugar water and hook it directly.

Inflate: Inflate the duck again with an air pump to make it strong.

Air-drying or air-drying: air-dry the duck in the air outlet for about 5 hours.

Burning: medium fire for 30-50 minutes. Charcoal should be completely burned and the temperature should be controlled.

Second, the production process and formula of sauce: barbecue sauce is based on the extracts of various natural spices, with various auxiliary materials. Salty, sweet, fresh, fragrant and smoked can increase and improve the taste and change the color of dishes. It can also remove the fishy smell from meat, increase the rich flavor and stimulate people's appetite.

Ingredients: salt 2 1kg, soy sauce 25kg, cooking wine 105kg, monosodium glutamate 1.2kg, maltose 25kg, thickener 230g, caramel pigment 1.3kg, aniseed 260g, cinnamon 530g and pepper/pepper. Ginger 1.5kg, onion 2kg, garlic 50g, water 15~ 10kg, Tian Bo leek essential oil 2 1043 500g, Tian Bo fresh garlic essential oil 67 10 300g, Tian Bo barbecue essence 20027/.

Process flow: spices → cleaning and impurity removal → crushing → mixing → reflux leaching → filtration → juice filtration → batching (adding thickener and auxiliary materials) → sterilization → inspection → bottling → sealing → finished product.

Production method:

(1) Finishing of spices: First, select complete raw materials to ensure no pollution and mildew, then rinse with clear water to remove impurities and crush them respectively (preferably at low temperature to avoid the loss of spice flavor).

(2) Extraction of spices: after mixing according to the formula, put them into an extraction tank and soak them in hot water at 100kg60℃ for 4 hours. Then boil for 30 minutes, filter, and filter the juice to 100 liter. The filter residue is cooked for the second time, and the filter juice is used to soak the next batch of new raw materials.

(3) batching: soaking the thickener in water in advance to dissolve. The rest raw materials are dissolved in 10 kg water, filtered and added into the batching tank. Mix and stir evenly.

(4) Sterilization: put the feed liquid into a jacketed pot, raise the temperature of the jacketed pot to 100℃, boil the feed liquid for sterilization, and keep the temperature for 5 minutes, or adopt 130℃ ultra-high temperature sterilization for 2-3 seconds.

(5) canning: keeping the feed liquid above 70℃ and canning.

Quality standard:

(1) Sensory index: color: brown, shiny. Taste and smell: salty and sweet, mellow and tasteless. Form: viscous liquid, without stratification and precipitation.

(2) Physical and chemical indexes: soluble solids > 30%, salt (calculated by sodium chloride) ≤ 16%, and total acid (calculated by lactic acid) ≤ 1%. Pb ≤ 1.0 mg/kg，As ≤0.5 mg/kg。

(3) Hygienic indicators: the total number of bacteria is ≤5× 104 /ml, and the coliform group is ≤30/100 ml. No pathogenic bacteria can be detected.