Cleaning process
(1) washing raw materials with flowing water, water temperature 14 ℃; (2) product surface blood wash.
Frying salt process
(1) Clean the utensils used; (2) frying salt ration of salt 6kg, pepper 12g, 6g of big spices; (3) the original and auxiliary materials into the pot at the same time, stir evenly, stirring, stir frying over a moderate fire, turning evenly, to ensure that the original and auxiliary materials are heated uniformly; (4) the salt should be stir-fried to the powdery, but can not be stir-fried paste, and the auxiliary material should be crispy; (5) frying salt naturally cooled and standby.
Pickling process
(1) drain the duck of water; (2) pickling salt dosage of 45g/kg; (3) ration of fried salt to take half of the inside of the duck, with the fingers of the fried salt along the spine of the duck to the other parts of the pickling to ensure that the uniformity of the inside of the pickling is complete, take the other half of the fried salt will be evenly pickled on the surface; (4) pickling time of 4h.
Boiling halogen re-brinement
Nanjing Salt and brine
Boiling brine re-brinement
Nanjing Salt and brine
Boiling brine re-brinement
Nanjing Salt Water Duck
Nanjing Salt Water Duck
Boiling brine: (1) the new brine brine ingredients for fried salt, ginger, green onion, spices (daikon, pepper, cardamom, etc.); (2) the old brine need to be used to soak the duck chamber of the blood plus fried salt, ginger, green onion, spices (daikon, pepper, cardamom, etc.); (3) natural cooling, standby.
Re-halogen: (1) marinated raw materials drained of water; (2) each cylinder soaked at regular intervals, neatly arranged, with a wooden grid will be pressed in the brine; (3) re-halogenation time of 4h, fished out and drained of water. Refrigerated storage:Refrigerated temperature requirements 0 ~ 5 ℃, time 48 ~ 60h.
Cooking cooling
(1) duck body surface residual blood wash clean; (2) pot of water boiling, ginger, onion dashi, pepper, cardamom, etc. and the duck at the same time into the pot, after boiling, quickly control the temperature, while turning; (3) the whole process of 35min, the temperature is controlled at 95~100 ℃ between . Cooling is divided into: (1) natural cooling; (2) trimming the hock; (3) cooling the product to room temperature.
Packaging sterilization
Vacuum packaging, slitting the duck body, first cut the breast with a cutting machine, and then cut the duck spine with a cutting machine, the product is divided into batches, according to the provisions of the weight, bagging to ensure that the mouth of the bag is free of grease, the spine is aligned with the bag spacer, the weight of the minced meat is not exposed, and the appearance of the product is required to be perfect. Sterilization: steam sterilization, temperature 123 ℃, pressure 0.14MPa when the timekeeping, time 30min, the product is sterilized quickly into the water tank (≤ 20 ℃) cooling, the product temperature down to 30 ℃, fishing out of 0 ~ 5 ℃ stock put. [13]
Main types of editing
Guihua salted duck
Nanjing salted duck
Nanjing salted duck
Guihua salted duck is a kind of Nanjing salted duck, the skin of the white meat is tender, fat but not greasy, fresh and delicious, with the characteristics of aroma, crispy, tender. Every year before and after the Mid-Autumn Salt Water Duck color and taste the best, because the duck is made in the season of osmanthus flowers bloom, so the beautiful name day: osmanthus duck. The White Gate Recipes recorded: "Jinling August period, salt water duck is the most famous, everyone thought that the meat inside the fragrance of osmanthus also." Whether the duck head is braised or soaked in sauce, or in salt water, it is a delicacy on earth that will make your mouth water. It is characterized by white skin, red meat and moist oil. Osmanthus fragrance when duck fat, salty flavor mellow. [9]
Ingredients
1 net duck (about 1500 grams), 12 peppercorns, 2 star anise, 5 grams of ginger, 2 green onions, 85 grams of refined salt.
Steps
Salted duck
Salted duck
1, the boy net duck to remove the small wings and paws, in the right wing under the ribs to open a 6-centimeter-long small mouth, take out the viscera, pull out the esophagus and trachea, dredge the anus, soak in water to wash and drain.
2, frying pan on the fire, put fine salt, pepper grains stir-fried and poured out for use.
3, the duck on the board, take 50 grams of pepper salt from the knife mouth into the duck belly shake. Another 25 grams of pepper salt rubbed all over the duck, and then the remaining pepper salt from the knife mouth and beak into the duck, into the jar marinade (1-2 hours in summer, 4 hours in winter), take out and put into the brine within the marinade (2 hours in summer, 4 hours in winter), and then hang in a ventilated place to dry, with a 6-centimeter-long bamboo tube inserted into the anus of ducks, take 2 grams of ginger, scallion 1, anise 1 from the right wing of the knife mouth into the duck's abdomen.
4, soup pot with water, ginger 3 grams, onion 1 root, anise 1 boil, the duck head down into the soup pot, so that all the duck submerged in the soup, burned to the edge of the pot bubbles, warmed up with a small fire for 20 minutes, will be the duck out of control of the soup inside the abdomen, and then warmed up in the pot for 15 minutes, take out the drained, pull out of the bamboo tube, cooled down, cut into strips on the plate that is completed.
Jinling Salt Duck
Ingredients
Salt Water Duck
Salt Water Duck [6]
Main ingredient: 1 live fat duck (weighing about 1500 grams) Seasoning: 125 grams of salt, 5 grams of green onion knots, 2 grams of ginger, 1 gram of peppercorns, 1 gram of star anise.
Steps
1, duck slaughtered, dehairing, chopping off the small wings and claws, in the right wing nest under the opening about 6 cm long. Pull out the trachea and esophagus from the opening, remove the viscera, soak in water, wash off the blood, and drain.
2, frying pan placed on the fire, add refined salt, pepper fried fried incense into a bowl, each duck with hot pepper salt 75 grams, from the wing nest under the knife mouth filled with duck belly, shake well. Then use 25 grams of hot pepper salt to fill in from the duck's neck at the knife's edge and the duck's beak, then put the duck into the jar to marinate (1 hour in summer, 1 hour and 30 minutes in spring and fall, and 2 hours in winter), then take it out and put it into the clear marinade jar to marinate (1 hour in summer, 3 hours in spring and fall, and 4 hours in winter), and then take it out to hang in the ventilation place to blow-dry. Insert a 4-inch-long hollow reed pipe into the anus of the duck, and put 2.5 grams of green onion knots, 1 gram of ginger, and 0.5 grams of star anise into the knife's mouth under the wing nest.
3, the soup pot on the fire, put 2500 grams of water, boil, put 1 gram of ginger, green onion knot 2.5 grams, anise 0.5 grams, change to micro-fire, the duck legs up, head down into the pot, cover the lid and simmer for about 20 minutes, change to medium heat to the side of the pot when the small bubbles, uncovered, lift the duck legs, the duck belly of the soup leaching into the pot, and then snap into the soup, so that the duck belly is filled with hot soup! After 3-4 times, warm it up again with light fire for about 20 minutes, remove it, remove the reed pipe, drain off the soup, cool it down and then chop it into pieces and put it into a plate neatly.