Marinade: secret pharmaceutical powder (pepper 30g, star anise 20g, kaempferia galanga 15g, cinnamon 15g, fennel 15g, Amomum villosum 15g, Amomum villosum 10g, Amomum villosum 2g, Amomum villosum/kloc-0. ) 80g, boiling water 3kg, salt 220g, monosodium glutamate 90g, acesulfame K 3g, duck essence 50g, onion, ginger and garlic 100g, cooking wine 100g.

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Stewed soup base: 3 kg of clear water, 2 kg of bone (or chicken and duck bone), 500 g of cooking oil, 0/20g of dried pepper/kloc, 0/00g of pepper/kloc, 0/00g of duck stew spice (pepper100g, cinnamon10g, tangerine peel/kloc). Kloc-0/2g, Radix Angelicae Dahuricae 8g, Fructus Amomi rotundus 6g, Fructus Aurantii 8g, fermented grains 10g, rapeseed 20g, fennel 16g, licorice 13g, Amomum villosum 80g, geranium 12g and Amomum tsaoko 6g. After mixing the above medicinal materials in proportion, divide them into small portions according to the amount of marinating each time, and wrap them with gauze for later use. ) 80 grams

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Seasoning for marinated soup: 200g dried chili, 400g dried chili (Sichuan), homemade sauce (soy sauce 130g, Lee Kum Kee oyster sauce 200g, Lee Kum Kee seafood sauce 100g, bamboo sauce 50g, Sichuan sweet noodle sauce 140g, sugar color 40g, and double caramel pigment 60g.

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The production technology of black duck: primary processing of whole duck-pickling-dried skin-baking-marinating-soaking.

Production method: (1) Primary processing: Slaughter the live duck, then wash it, chop off its claws, pull out its tongue, open its belly, rinse the duck inside and outside, rinse it repeatedly with clear water, and change the water three times in the middle. (2) Pickling: Take 10 duck as an example (each duck weighs about 2.6 kg). Put 80g of medicinal powder into a big basin or pickling bucket, pour 6.6kg of boiling water, and keep stirring until the fragrance of medicinal powder is fully dispersed. Add 550g of salt, 90g of monosodium glutamate, 3g of acesulfame, 50g of duck essence, 0/00g of onion, ginger and garlic, 0/00g of cooking wine, and stir until all seasonings are completely dissolved in water. (3) Air-drying the skin: take the salted duck out, hang it with a hook to drain the water, and then use a high-power fan to dry the water on the skin (about 10 minute). (4) Baking: put 5 kilograms of fruit charcoal into the roast duck oven for full combustion, hang the dried duck into the duck oven when the smoke becomes small, open the vent at the top of the duck oven, keep the fire at a moderate temperature of about 180 degrees, bake for about 60 minutes, and take it out for later use. (5) Making brine soup: 1. Boiling soup: put 30 kilograms of clean water in a stainless steel bucket and 20 kilograms of bone (or chicken and duck bones) and cook for 4 hours until the bones are separated and the meat is crisp and rotten. After taking out the bone, add 5 kg of cooking oil, 600 g of dried pepper, 500 g of pepper and 200 g of spiced duck. After boiling, turn to slow fire and cook for 4 hours, then add 500 grams of mixed sugar and cook evenly to make soup. 2. Seasoning the base soup: bring the base soup to a boil, add dried chili 1 g, dried chili 800g, homemade sauce, chicken powder 50g, monosodium glutamate 300g, beer 50g and ginger onion, turn to slow fire after boiling, and keep the temperature at about 90 degrees for 4 hours. (6) Briquetting: Turn off the fire immediately when the water bubbles. Put the roast duck into the boiled soup (the temperature of the soup is 90 degrees at this time), add appropriate amount of ethyl maltol and cook for about 7-8 minutes. At this time, you can see small bubbles oozing from the oil surface. At this time, when the temperature of the soup reaches above 90 degrees and below 100 degrees, turn off the fire immediately. (7) Soak: After turning off the fire, soak the duck in the marinade, usually 5 hours in summer and 8 hours in winter. Take out the duck after soaking, boil the marinated soup, and then put it in the marinated duck 10 minutes to take it out. Key points of production: _ 1. Free-range ducks and black ducks are preferred, and it is best to use the free-range ducks of farmers. This kind of duck has moderate head, thick meat and low fat, and is the best raw material for making black duck. If there is no such duck in the local area, you can use other high-quality laying ducks instead. Pay attention to choosing ducks over one year old. Old duck is the best, fragrant and chewy. 2. Ducks will be stained with dregs after being fished out, and I won't wipe them off when I make them. If the hotel has high requirements on the appearance of ducks, you can also rinse the skins with clean water and then blow dry them. 3. It is very important to use slow fire in the process of making brine soup, and water waves must not break the oil layer, otherwise the fragrance will overflow. Cooking with slow fire has another advantage. The water temperature is about 90 degrees, the upper oil temperature is about 80-90 degrees, and the pepper and pepper float in the oil layer, which is equivalent to frying with low oil temperature and slow fire for so long. Capsaicin in pepper, sesamin in pepper and the fragrance of herbs can be fully leached with oil, blended with the soup below, and then pickled into ducks. Therefore, the spicy taste of black duck mainly comes from pepper and pepper, not from pepper essence and pepper essence like Jason Wu duck neck, but it can be supplemented less. 4. Before use, it is best to melt ethyl maltol with boiling water, and the use ratio is 0.3%, that is, 0.3 g maltol is put into 1000 g duck. Ducks will inhale a lot of oil and flavor juice after soaking for a long time. If eaten directly, it will not only taste greasy and soft, but also wrinkle the skin and make it hard to sell. So boil the pot again, the duck will shrink when heated. Excess juice will be separated from duck meat, which is greasy and fragrant, and the skin is smooth and shiny. When paying attention to the brine, you should first take out the duck and marinate the soup before entering the duck. If you cook the duck directly in it, the duck meat will be soft and rotten during the heating process. Attached 1

Recovery of marinade: In the next marinated duck, most of the spices in the marinade have been absorbed by the first batch of ducks, so it is necessary to supplement the spices in the marinade. The method is as follows: after the first batch of ducks are fished out, the peppers and prickly ash are left in the soup, the medicine bag is taken out for curing, and then the medicine bag is added for the next marination. Take 12 raw ducks (2.6 kg each) as an example. When marinating next time, add 200g of dried chili, 0g of pepper100g, 30g of spices (that is, marinated duck spices mentioned above), 50g of monosodium glutamate, 350g of mixed sugar, 200g of sweet noodle sauce, and simmer for 2 hours, not exceeding 90%. Capsicum and Zanthoxylum bungeanum in soup should be changed every 3 batches of ducks, and the seasoning package can be reused for 6-7 times. If the amount in the hotel is not large and it is not necessary to marinate every day, then pay special attention to the maintenance of the marinated soup, and be sure to cook it once every 24 hours. At the beginning, the products made in the soup lacked flavor and aftertaste. After repeated cycles of braised duck, the taste of the soup will become stronger and stronger, with more aftertaste and better taste. Attachment 2: Marinating of various duck accessories: There are two differences between marinating of duck accessories and marinating of whole duck: one is marinating. All duck accessories only need to be marinated with salt and soy sauce for 12 hours. Every dry gram of product is marinated according to the ratio of 8 grams of salt and 8 grams of soy sauce, and then directly marinated in marinade with good taste after baking. Second, when marinating, use medium fire instead of small fire, and because the marinating time is different, duck accessories can't be soaked in the original pot. Instead, we should follow the following operations: scoop out a pot of marinated soup in advance, wait until it is cool, and when the marinating time is up, take it out and soak it in the soup for half an hour. Ducks or duck accessories are already savory when they are marinated, so the salty taste must not be too strong when mixing the marinade. Because the salinity of condiments, especially sauces, varies from place to place, it is best to take the salinity of marinated soup as the standard in actual operation (the salinity of directly tasting soup is the same as that of ordinary marinated soup), and it must not be too salty, because ducks will constantly savor the series of roasted braised black duck products in the brewing process:

Duck neck: baked 15 minutes, marinated for 35 minutes on medium fire. Duck head: Bake for 6 minutes and marinate for 25 minutes on medium fire. Duck wings: roasted 12 minutes, marinated on medium fire 10 minutes. Duck gizzards: Bake for 6 minutes and marinate for 40 minutes on medium heat. Duck feet: Bake for 5 minutes and marinate for 30 minutes on medium fire. Duck heart: Bake for 6 minutes and marinate for 20 minutes on medium fire. Duck rack: Bake for 6 minutes and marinate for 30 minutes on medium heat.