Marinade: secret pharmaceutical powder (30g of prickly ash, 20g of star anise, 0/5g of kaempferia kaempferia/kloc-,0/5g of cinnamon/kloc-,0/5g of fennel/kloc-,0/5g of Amomum villosum/kloc-,0/0g of Amomum villosum/kloc-,2g of nutmeg. ) 80g, 3kg of boiled water, 220g of salt, 90g of monosodium glutamate, 3g of acesulfame, 50g of duck essence, each of onion, ginger and garlic100g, and cooking wine100g.

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Stewed soup base: 3 kg of clear water, 2 kg of tube bone (or chicken and duck bone), 500g of edible oil, 0/20g of dried pepper/kloc-,0/00g of pepper/kloc-,0/00g of stewed duck spice (pepper/kloc-,0/0g of cinnamon/kloc-,0/0g of dried tangerine peel/kloc-,0/0g of star anise/kloc-,2 g of braised duck spice). Kloc-0/0g, nutmeg12g, Radix Angelicae Dahuricae 8g, Fructus Amomi rotundus 6g, Fructus Aurantii 8g, Glycyrrhrizae Radix10g, Semen Sesami 20g, Fructus Foeniculi16g, Radix Glycyrrhizae13g, and Fructus Amomi 80g. After mixing the above medicinal materials in proportion, they can be divided into small portions according to the amount used in each marination and packed with gauze for later use. ) 80 grams

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Seasoning for marinated soup: 200g of dried Chili, 400g of dried Zanthoxylum bungeanum (Sichuan), homemade sauce (soy sauce130g, Lee Kum Kee Oyster Oil 200g, Lee Kum Kee Seafood Sauce100g, Zhuhou Sauce 50g, Sichuan Sweet Noodle Sauce140g, sugar color 40g.

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The production process of black duck: primary processing of whole duck-curing-drying skin-baking-marinating-soaking.

Method of production: (1) Primary processing: after the live ducks are slaughtered, they are washed, the paws of the ducks are chopped off, the tongues are pulled out, the internal organs are removed from the abdomen, the ducks are washed inside and outside, rinsed repeatedly with clean water, and the water is changed three times in the middle. (2) Pickling: Take 10 ducks as an example (each duck weighs about 2.6 kg). Take 80g of medicinal powder and put it into a big basin or a pickling bucket, pour in 6.6kg of boiling water, and keep stirring until the fragrance of the medicinal powder is fully dispersed. Add 550g of salt, 90g of monosodium glutamate, 3g of acesulfame, 50g of duck meat essence, 0/00g of onion, ginger, garlic and 0/00g of cooking wine, and stir until all seasonings are fully. (3) Air-drying the skin: take out the salted duck, hang it with a hook to drip dry the water, and then use a high-power fan to dry the water on the skin (about 10 minute). (4) Baking: put 5 kg of fruit charcoal into the roast duck oven for full combustion, hang the dried duck into the duck oven when the smoke becomes smaller, open the vent at the top of the duck oven, keep the fire at a medium temperature of about 180 degrees, bake for about 60 minutes, and take it out for later use. (5) preparation of marinated soup: 1, boiling bottom soup: put 30 kg of clean water into a stainless steel barrel, put 20 kg of tube bones (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 bones, add 5 kg of cooking oil, 600 g of dried pepper, 500 g of pepper and 200 g of marinated duck spice. After boiling, turn to slow fire and cook for another 4 hours, then add 500 grams of mixed sugar and cook evenly to form a soup. 2. Seasoning the base soup: bring the base soup to a boil, add dried chili 1 g, dried prickly ash 800g, homemade sauce, chicken powder 50g, monosodium glutamate 300g, beer 50g, and ginger onion, and simmer for 4 hours after boiling, and keep the temperature at about 90 degrees. (6) Marinating: Turn off the fire immediately when the water is bubbling. Put the roasted duck into the boiled soup (at this time, the temperature of the soup is 90 degrees), add an appropriate amount of ethyl maltol, and cook for about 7-8 minutes. At this time, small bubbles can be seen oozing from the oil surface. At this time, the temperature of the soup reaches above 90 degrees and below 100 degrees, so turn off the fire immediately. (7) Soaking: after the fire is turned off, the duck is soaked in the marinated soup, which is usually soaked for 5 hours in summer and 8 hours in winter. After soaking, the duck is taken out, the marinated soup soaked in the duck is boiled, and then the duck is put in the marinated water 10 minute to take out. Key points of production: _ 1, the first choice is the free-range duck black duck, and it is best to use the free-range duck from farmers. This duck is moderate in size, thick in meat and low in fat, which is the best raw material for making black duck. If there is no such duck in the locality, other high-quality laying ducks can be used instead. Pay attention to choose ducks that are more than one year old. Old ducks are the best, and they are fragrant and chewy. 2. After the duck is fished out, it will be stained with medicinal residue, which I won't erase when I make it. If the hotel has high requirements on the appearance of buying ducks, you can also rinse the skin with clear water and then blow dry it. 3. Slow fire must be used in the process of making marinated soup, and water waves must never break the oil layer, otherwise the flavor will overflow, which is very important. Boiling with slow fire has another advantage. The water temperature is about 90 degrees, and the upper oil temperature is about 80-90 degrees, while peppers and prickly ash float in the oil layer, which is equivalent to soaking and frying with low oil temperature and slow fire for such a long time. Capsaicin in peppers, sesamin in prickly ash and the fragrance of herbs can be fully leached out with oil, blended with the soup below, and then marinated into ducks. Therefore, the spicy taste of black duck mainly comes from pepper and pepper, not from pepper essence and pepper essence like Jingwu duck neck, but it can also be supplemented with less. 4. It is best to melt ethyl maltol with boiling water before use, and the use ratio is 0.3%, that is, 0.3 g of maltol is put into 1000 g of duck. 5. After the duck is soaked for a long time, it will inhale a lot of oil and flavor juice. If it is eaten directly, it will not only taste greasy and soft, but also wrinkle the skin, so it is not good to sell. Therefore, it is necessary to boil the pot again, and the duck will shrink when heated. Excess juice will be separated from the duck, and the duck meat will be greasy and fragrant, and the skin will be smooth and shiny. When paying attention to the brine, the duck should be fished out first, and the brine soup should be boiled before entering the duck. If the duck is boiled directly in it, the duck meat will be soft and rotten in the process of rising temperature. Attached 1

Recycling of marinated soup: In the next marinated duck, most of the spices in marinated soup have been absorbed by the first batch of ducks, so it is necessary to supplement the spices in marinated soup. The method is as follows: after the first batch of ducks are fished, the peppers and prickly ash are left in the soup, and the medicine package is taken out and preserved, and then the medicine package is added for the next marination. Take 12 raw ducks (2.6 kg each) as an example. During the next marinating, the soup should be supplemented with 200 g of dried chili festival, 30 g of pepper 100 g, 30 g of spices (i.e. marinated duck spices mentioned above), 50 g of monosodium glutamate, 350 g of mixed sugar and 200 g of sweet noodle sauce, and simmered for 2 hours. Pepper and prickly ash in the soup stock are changed once every 3 batches of ducks, and the spice bag 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, special attention should be paid to the maintenance of the marinated soup, which must be boiled every 24 hours. At the beginning, the products made in the soup have insufficient aftertaste because of the lack of umami flavor. After repeated circulation of marinated ducks, the taste of the soup will become stronger and stronger, and the aftertaste will be more sufficient and the taste will be better. Attachment 2 marinating of various duck accessories: there are two differences between marinating of duck accessories and whole duck: first, marinating. All duck accessories only need to be marinated with salt and soy sauce, and marinated for 12 hour. Every dry gram of product is marinated according to the ratio of 8 grams of salt to 8 grams of soy sauce, and marinated directly in the marinated soup with good taste after baking. Second, when marinating, use medium fire instead of small fire, and because of the different marinating time, duck accessories can't be soaked in the original pot, but should be operated as follows: scoop out a pot of marinated soup in advance to cool, and when the marinating time is up, take it out and soak it in the soup, which can be eaten in half an hour. Ducks or duck accessories have been savored during curing, so the salty taste must not be too heavy when mixing the marinated soup. Because the salinity of condiments, especially sauces, is different from place to place, it is best to take the salinity of marinated soup as the standard in actual operation (directly taste the salinity of the soup, which is the same as that of ordinary marinated soup), and it must not be too salty, because ducks will continue to savor the roast and marinate the black duck series products during the brewing process:

Duck neck: baking 15 minutes, marinating in medium fire for 35 minutes. Duck head: Bake for 6 minutes and marinate for 25 minutes on medium fire. Duck wings: baked 12 minutes, marinated in medium fire 10 minutes. Duck gizzards: Bake for 6 minutes and marinate for 40 minutes on medium fire. 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 fire.