A, brine production:

Put the marinade into a gauze bag and tie the bag tightly. If there is no old brine, you need to cook the bone soup with chicken bones and pig bones first. The method comprises the following steps: taking 5 Jin.

Add 10 kg of water to the tube bones (the tube bones need to be rinsed first 1 hour to remove blood, clean them and break them), boil them with low fire for 5-8 hours, and then take out the bones.

Head into the marinade bag, add water to 50 kg, add appropriate amount of scallion, pepper and ginger, boil it with low fire for about 1.5 hours, and the fragrance is appropriate.

Adjust the color of the marinade with sugar (see below for the preparation method), and then add 250 grams of cooking wine, salt, sugar and monosodium glutamate.

Sugar-colored method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and stir-fry until it is dark red and just white bubbles, and then add water immediately.

0.5 kg becomes sugar color. Add 30-50 kg of water to the above prepared marinade, and 70-80 kg of raw materials can be marinated, so the marinade package should be changed again.

Second, curing: raw materials to be cured:

The curing method of large pieces, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hoof and so on, are collectively called large pieces. First, the raw materials will be washed.

Net standby. Take 20 kg of water, add pepper 10 g, groundsel 5 g, cooking wine 250 g, and salt 750 g (if the temperature is too low, pepper and groundsel need

Add water to make the fragrance and pour it into the curing tank), and add the washed raw materials for curing. Pickling time: 24 hours at 0-20 degrees in winter.

About, spring 20-30 degrees, curing 12 hours, summer 30-40 degrees, curing for about 5-6 hours. Fresh hoof flower, pork belly, etc.

The material can be marinated directly.

Pickling method of Jingwu brine (duck head, duck neck, beef): clean it first, add appropriate amount of water, add salt (saltier than vegetables) and add sodium nitrite.

(10 kg water is added with 1 g to make it loose and red and shorten the marinating time, and the addition amount should not be excessive, otherwise poisoning will occur) for pickling.

Marinate for about 24 hours in winter, 12 hours in spring and 5-6 hours in summer.

Pickling method of small pieces (wing tips, wing roots, chicken feet, duck feet, chicken king, duck wings, duck gizzards, etc.): wash with water first, and then add appropriate amount of salt for pickling.

Yes. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Intestines and bellies do not need to be cured, and water comes out after cleaning.

, you can marinate. Pickling water needs to be salty, and it must be changed every day and cannot be reused.

Third, the water:

Raw materials that are difficult to taste need to be drained before they are put into the halogen pot. Boil in boiling water for10-15 minutes, and rinse with clean water after boiling to remove the fishy smell. Chicken and duck

Goose, beef, duck head and neck need water. All small pieces do not need water, and can be rinsed directly with water after pickling. Raw material effluent control

It is advisable to be just ripe when it is broken, but not over-ripe, in case the fresh flavor is lost.

Four, halogen:

1, seasoning: add 2 liang of monosodium glutamate and salt (salty and bitter) to every 50 jin of brine.

2, marinating: add raw materials, cooking wine, sugar color, first simmer for 30-50 minutes, then add the old three samples (chicken powder, chicken paste,

Super umami king), after cooking for 5-10 minutes, all of them are picked up for inspection, and those that are not completely marinated are put back into the marinating pot for marinating until the marinating is good. like that

After that, soak the marinated semi-finished products in the stopped brine10-15 minutes and then take them out. To enhance the fragrance, mix star anise (2 parts) with incense.

Seed (1 serving) is ground into powder and added; When strong fragrance is needed, sesame oil1-2 kg and 2-3 pieces of Siraitia grosvenorii can be added.

3. Coloring: Take a proper amount of maltose, add a small amount of water, put it on a small fire and boil it, add a proper amount of sunset yellow, turn the color into golden yellow, and then brush it.

Brush a layer evenly on the surface of chicken and duck.

Marinating the belly and intestines: wash (salt, alkali and vinegar) first without pickling, and marinate with brine mixed with water and brine in half. vegetables

Marination of vegetables: the ratio of brine to clear water is1:3 (when taking brine, use a colander to remove impurities such as pepper and pepper).

Marinating of small pieces: bittern and water are half (the taste is lighter, and if the taste is a little heavier, you can add less water or no water).

The marinade should be special for marinating and not mixed into one pot. For example, marinated chicken, duck, goose, rabbit, pork, pig heart, pig tongue and hoof flower are one kind of marinade; Duck neck

, duck wings, duck feet, duck intestines as a class; (spicy) bean products, lotus root is a disposable brine. (containing more starch and easy to deteriorate) intestine,

Belly is a kind of marinade (with strong fishy smell)

V. Key points of operation:

Preservation of brine:

After each marinating, the seasoning is picked up to remove the sediment in the marinade. If there are few marinated raw materials and only a part of marinated juice is needed, then the marinated raw materials are left.

All the marinade and unused part of the marinade must be boiled, and do not shake it after cooling to prevent the marinade from turning sour.

Preservation methods of pot-stewed vegetables:

Pack the pot-stewed vegetables in plastic bags, put them in the refrigerator (be careful not to mix them with raw materials), and brush them with 60-70% oil the next day.

Layer, and then brush with a layer of sesame oil. Preparation method of red oil: wet 3 taels of Chili powder and half a catty of Chili skin with boiling water and stir evenly (water is not allowed).

Pour it into 5 kg of salad oil and simmer it until it turns red. Seasoning for cold salad: bittern, sesame oil, garlic paste, balsamic vinegar, pepper powder and pepper.

Oil, cooked sesame seeds, spicy and fresh, soy sauce, white sugar, chicken essence, oyster sauce, coriander and shallots. (This seasoning can give away a small bag when selling the product.

Can also be mixed with the sale).

give an example

(1) Method of making crispy goose: 1, dig up the internal organs and wash away the blood. 2. Pickling: add Zanthoxylum bungeanum, Senecio scandens and salt to water for pickling.

24 hours in winter, 0/2 hours in spring/kloc and 5-6 hours in summer. 3, plastic surgery: cut the back with a knife, use one wing to clamp the neck, and the other.

Just turn your wings back. 4. Water outlet: Boil after boiling 10 minute. 5, marinating: pot, seasoning, boiling until cooked and soft, soaking from the fire 10 minutes or so.

Out. 6. Burn the vegetable oil until it is 80% mature, scald it to make the skin crisp, remove it when it is brown and red, and brush it with sesame oil.

(2) Method of making the oil-drenched chicken: 1, shaping the chicken, inserting the wings into the head of the chicken, and separating the chicken feet from the chicken legs with a knife from the joints of the chicken feet.

The chicken leg is inserted into the belly and the chicken feet are placed in the belly. 2. Pickling: 10 hour or so. 3, water 15 minutes or so. 4. Dry the water and put the chicken.

Covered with honey. (Honey should be brushed evenly, otherwise the color of the chicken body will be different after frying.) 5. Burn the vegetable oil until it is 70% cooked, fry it until golden, and take it out.

Brush a layer of honey evenly. 6. Put the chicken into the pot, first boil the pot soup with high fire, then simmer it with low fire until the skin is soft.

(3) Duck neck: 1, curing: take 10 Jin of water, add 1 g of sodium nitrite, and salt the right amount (the curing water is salty). 2. Effluent: marinate the duck.

Boil the neck in boiling water10-15 minutes. 3. marinating: based on the original brine, add 5 grams of bibb, 200 grams of pepper, 500 grams of pepper king and chicken essence.

50 grams Boil on low heat 1 hour, soak for 10 minute, and take out the pot when the spicy taste enters.

(4) Broiler: production method: 1, pickling: 5-6 hours in summer, 0/2 hours in spring, and 24 hours in winter. (add salt and pepper to the water.

, Senecio, cooking wine). 2, plastic surgery: belly up, the right wing inserted into the chicken throat, pulled out from the mouth, chicken feet into the stomach.

. 3. After the water comes out, put it directly into the marinated pot and marinate for12-15 minutes.

(5) Braised tripe 1, no need to marinate, wash tripe, and drain to 80% maturity. 2, there is no sugar color in the brine, and the halogen pot can be rotten. Note:

① Medicinal diet chicken: After pickling, add appropriate amount of ginger, medlar and codonopsis pilosula into the chicken belly for marinating. 2 saliva chicken: also known as brine chicken and Bai.

Chop chicken, its practice is to marinate it and cook it directly with salt water. (3) when halogen lotus root, clean the surface with a cleaning ball first, cut holes with a knife at both ends, and then

Timely marinating; Thousands of pieces, kelp, etc. are tied up with thread, but not too tight, otherwise there will be no taste in the middle; When marinated bean curd is dried, qianzi should be oiled first.

Fried to golden color and then marinated; Peanuts must be swollen with water before marinating, and the standard is to open them with a hand flap without a hard core. Potted vegetable series

The practices of the varieties listed in the list are similar, and the shape and taste can be changed flexibly according to different regions (such as chicken whole)

Shape, plastic methods are different in many places, spicy, hemp flavor can be added according to local tastes and appropriate amount of pepper and pepper) old three samples in each

It needs to be added during the secondary marinating, and the amount of addition is small, and only one teaspoon is needed for each sample at a time.

Halogen package formula:

25g of Angelica dahurica (fragrant), 8g of Astragalus membranaceus (sweet and nourishing), 8g of dried tangerine peel (fishy and fragrant), 8g of clove (strong and fragrant), and 8g of white.

Knock 25 grams (also known as cardamom, fragrant) Kaempferia Kaempferia 15 grams (also known as Alpinia officinarum, which removes fishy smell and fragrant) Alpinia officinarum 15 grams (fragrant, and don't put too much) Bibu.

8 grams (can increase the spicy taste) 25 grams of star anise (double name anise, enhance the flavor) licorice 15 grams (sweet in nature, can increase the aftertaste) 250 grams of ginger (old ginger)

Zanthoxylum bungeanum, seedless red pickled pepper (appropriate amount) Amomum Tsaoko15g (to increase the flavor of brine) Cumin15g (to enhance flavor) Amomum villosum 25g (to enhance flavor, Amomum villosum is preferred)

) 8 grams of fragrant leaves (also known as Yuejiaye, which enhances fragrance), grass buckle 15 grams (which can loosen), cinnamon 15 grams (strong fragrance, slightly sweet), and Yuguo 15 grams.

(also known as meat fruit, flavor enhancement) angelica 8 g (mixed flavor) fennel 15 g (flavor enhancement, fullness is better) fragrant seeds 8 g (flavor enhancement) pepper (Yin Ge brand

) Appropriate amount of sugar color (coloring)

The formula of marinade is the standard above, and the amount of hemp and spicy color can be adjusted according to local specific conditions, with special attention to flexibility.

Use.

Jingwu duck neck

This series includes duck neck, duck head, duck wings, duck feet, duck intestines and duck gizzards.

First, the production of brine:

Put the marinade into a gauze bag and tie the bag tightly. If there is no old brine, it is necessary to boil bone juice with chicken bones and pig bones first. The method is as follows: take 5 kg of cheese.

Add 10 kg of water to the bone (the tube bone needs to be rinsed with clear water first 1 hour to remove blood, clean it and break it), boil it with low fire for 5-8 hours, and then take out the bone.

Head into the marinade bag, add water to 50 kg, add pepper, prickly ash and ginger, boil and simmer for about 1.5 hours with low fire to give off fragrance and brine.

The preliminary production is completed. Note: Add 30-50 kg of water to the marinade prepared according to the formula, and 70-80 kg of raw materials can be marinated, so the marinade package should be changed again.

Second, curing:

1, curing of duck neck and duck head: firstly, clean them, add appropriate amount of water, add salt (salty than vegetables), add sodium nitrite (10 kg of water 1

G, loose, red and shorten the time of brine cutting, its addition should not be excessive, otherwise there will be poisoning) for pickling, in winter.

10-20 degrees for 24 hours, 20-30 degrees 12 hours in spring, and 30-40 degrees for 5-6 hours in summer.

2. Pickling of duck wings, duck fingers and duck gizzards: first, clean them, sprinkle some salt on the surface and stir them evenly, about 8 hours in winter and 4 hours in spring.

Around 8: 00, about 2 hours in summer.

3, duck intestines do not need to be cured.

Third, the water:

Duck, neck, duck head and duck intestines need to be drained. The basic method is to boil in boiling water for10-15 minutes, and then rinse with clean water after the smell of blood is boiled (note: original

The material should be boiled in water)

Four, halogen:

1, seasoning: add proper amount of monosodium glutamate, salt (salty) and white sugar (add about 2 ounces of monosodium glutamate and 4-6 ounces of white sugar to 50 kilograms of brine), and then finish.

Bufo15g, pepper 500g, pepper 500g, chicken essence120g.

2, marinating: add raw materials, cooking wine, red yeast powder, simmer 1 hour, add duck flavor essence, duck flavor bone marrow extract, ultra-before the pot leaves the fire 10 minute.

Grade-A savory king is appropriate. After the pot is out of fire, it still needs to be soaked for about 10 minutes, and then it can be taken out of the pot after the spicy taste enters.

Preservation of bittern: place bittern in a ventilated place after each bittern, and do not shake it after cooling. If there are few raw materials for bittern, only a part of bittern is needed.

Then, the remaining marinade and unused part of the marinade must be boiled.

Sauced Duck Series (Sauced Duck, Sauced Goose, Sauced Chicken, Sauced Ribs)

1, material selection:

Ma duck, old duck diced

2. Pickling:

Wash the duck, brush it with a layer of soy sauce, then apply snowflake salt, and sprinkle with ginger (based on 10 kg duck, 250 g salt)

, soy sauce150g, ginger 250g). The curing time is about 24 hours at 0-20 degrees in winter and 20-30 degrees in spring.

12 hour or so, and marinate for 5-6 hours at 30-40 degrees in summer.

3, plastic surgery:

Wash the salted duck with clear water, cut off the duck's back, leave the main bone on the right, clamp the duck's head with the left duck wing, and the right duck wing is pointed.

Bend up, and spread the duck with bamboo pieces.

4. Baking:

After the soot is completely burned, hang the back of the shaped duck in the oven facing the fire with an iron hook and bake for 30-50 minutes until the back is golden yellow and free of water.

Duck oil can be taken out after dripping.

5, halogen:

On the basis of the original brine, take 20kg of brine, add Gardenia 10 (red sauce), 5g of Arnebia euchroma (need to be fried with oil, see Note 2) and sugar 100.

-200g, cooking wine100g, monosodium glutamate, sweet noodle sauce100g, ginger 250g, and sugar color (see note1) below 500g.

After the duck is eight-cooked, add the old three samples, cook for 5-15 minutes, then take them out for inspection. If they are not fully cooked, put them back in brine for marinating and cooking.

Just stop. Then remove the pot from the fire, and put the duck in the pot for soaking10-15 minutes.

Note:

1, the production of sugar color: take 75g of salad oil and 0/00g of white sugar/kloc, stir-fry with high fire first, then stir-fry with low fire, add water after foaming, and cook until golden brown.

2, the production method of purple grass oil: first put the oil in the pot to heat, put 5 grams of Arnebia euchroma in the oil to fry, and the oil turns into a vegetable red and can be added to the halogen pot.

3. If the fragrance needs to be heavier, you can add appropriate amount of licorice. If it is heavier, you can add appropriate amount of Siraitia grosvenorii.