Light duck: 100kg

(50)

Crispy roast duck marinade: 5 kg

Crispy roast duck sauce:1.25kg.

Ginger slices: 0.75kg.

Onion:1.5kg.

Fragrant leaves: 0.25kg

Star anise: 0.5 kg

Panicle: 1 kg

Process flow:

Slaughtering, unhairing, shaping, pickling, scalding, coloring, air drying, baking and curing, scalding and brushing oil, and putting the finished product on the shelf.

Production process:

1: The weight of commercial stuffed duck feather is 2.5kg-2.75kg. It should be slaughtered in the mouth or under the forehead, and the skin should be scalded at 65 degrees for hair removal. The hair removal should be clean, and there should be no residual fluff, hair roots, etc.

2. Cut off the duck below the middle wing and ankle joint, take out all internal organs, clean the esophagus and trachea, and clean them.

3. Put the duck meat flat on a stainless steel table, put all ingredients into the duck meat according to the proportion of curing formula, and stir evenly. Sew the duck's lower mouth with a steel needle, marinate at low temperature for 4 hours, and raise your head under your chest.

4. Lift the duck with a steel hook, inflate the air bucket until the duck is full, roll up the head and neck, scald the skin with boiling water, pour crispy water on it, and hang for 4 hours.

5: Remove the floating fire from charcoal fire, heat up by electric roasting at 65438 0.75 degrees, and bake in the furnace for 40-60 minutes, then roast the chest, wings and back in turn.

6: The roast duck is drenched with 180-200 degree oil to separate the skin and meat, and finally it can be put on the shelf by brushing sesame oil.