Main ingredient:

Frozen duck neck 18kg.

Old soup ingredients:

45 kg of water, 8 chicken racks, 3 packets of spice packets, 2000 grams of dried chili peppers, 250 grams of peppercorns-500 grams of peppercorns, 40 grams of No. 1 flavorings, 15 kg of cooking oil, 500 grams of chili essence, 1250 grams of salt 1250g of monosodium glutamate.

Pickling ingredients:

Salt 200 grams, green onion, ginger 500 grams each, 50 grams of white wine, No. 1 coloring 4 grams.

Brining ingredients:

Spice packet 1 packet, 250 grams of dried chili peppers, peppercorns 100--200 grams, 20 grams of No. 1 flavorings, 30 grams of No. 2 flavorings, No. 3 flavorings 10 grams, 20 grams of sodium nitrite, 450 grams of salt, 350 grams of monosodium glutamate, 150 grams of chicken broth. grams, 150 grams of chicken essence, No. 2 coloring 2 grams, 10 grams of color protection agent.

Spice packets:

Consisting of a variety of spices and Chinese herbs, each packet of 270-300 grams can be brined 18-24 kilograms of products. These spices in the old soup, products play the role of brine flavor, to remove the role of foreign fishy taste, various medicinal properties and specific ratios are as follows:

25 grams of star anise (can be removed from the meat in the sudden fishy taste, has a strong aroma), hawthorn 8 grams (can enhance appetite, taste sour and sweet, can assist in flavor), 12 grams of shennai (also known as sand ginger, the outer skin of the brownish-gray, pungent flavor, ginger and spicy flavor), licorice 12 grams (also known as sweet grass, sweet taste and special), licorice 12 grams (also known as sweet grass, sweet taste and special). Sweet grass, sweet taste and special, brine out of the product tail taste sweet, can make the product aftertaste long), 8 grams of red cardamom (smell pungent and slightly bitter, can be removed from the odor, to full bright for the top), 6 grams of cardamom (smell bitter, can be removed from the odor, increase the pungent aroma), 3 strawberries (a strong smell of pungent odor, can be removed from the fishy and greasy, rich flavor, quality of the large dry, uniformly full, the outer skin is a brown uncovered color is good), 3 Jade Fruit (strong pungent odor, can be removed from the fishy and greasy, strong smell), 3 jade fruit (a strong pungent odor, can get rid of the smell of fishy, round or oval, gray-brown surface), 30 grams of orange peel (orange aroma, taste slightly bitter, and other flavors and each other to form a unique flavor), 30 grams of cinnamon (taste pungent and sweet, can be deodorized to relieve greasiness, enhance appetite), Hovenia 10 grams (gas fragrance, taste bitter and slightly sour), Wicker 10 grams (taste pungent, enhance appetite), dahuric dahuric dahuric dahuric 30 grams (gas aromatic, slightly spicy and bitter, can remove the fishy smell), the smell is very good, the quality of large, dry, even and full, the outer skin is brown-colored is better. , slightly spicy and bitter, can remove the fishy taste, dahurica dahuricae, dahurica root can be), 8 grams of cloves (commonly used spices, strong and strong aroma, selection of materials selected with the core of the best), 20 grams of ginger (a strong pungent flavor, can remove the fishy gas), 5 grams of sand nuts (smell of pungent, appetizing to enhance the appetite), 15 grams of wood (gas aroma of the special, bitter taste of the herbal flavor), 25 grams of cumin (the pull of the uniform, full texture, color green, strong aroma of the yellow, yellow, yellow, green and green, the aroma is strong and strong, the smell of the green, the aroma of the green, the aroma of the yellow and the color green, the aroma of the green. (yellow-green color, strong aroma, unique flavor).

Selection of dried chili varieties:

Fujian Gutian morning glory pepper, pepper fruit small, spicy high, with special beads of chili flavor. If you can't buy them, use bullet head dried chili peppers instead, the spiciness is also high enough.

Selection of pepper varieties:

Plum pepper, the name of the strong flavor, less impurities, without black seeds; green pepper, also known as pepper, high numbness. Plum blossom pepper that is the big red robe pepper, dark red color, is the better varieties of pepper, strong aroma. Hemp pepper that dry green pepper, yellow color, high degree of numbness, if the local diners like to eat hemp flavor, you can add some hemp pepper, otherwise only the big red robe can be used.

The selection of the first flavor:

Concentrated flavor for the production of food flavor special, can increase the aftertaste, improve the flavor, specifically:

Meat Treasure King (recommended to use the Chef Four Treasures Meat Treasure King)

Second choice of flavor:

The selection of flavor:

Can enrich the meat flavor of products, the product can be used in a variety of different ways. p>Can enrich the meat flavor of the product, for the meat of the product to increase the flavor, that is, eating fragrant, specifically:

Meat flavoring is recommended to use powdered duck flavor.

The selection of the third flavor:

Can increase the aroma, the main purpose is to increase the effect of wafting, that is, smell fragrant, it is recommended to use caramelized ethyl maltol.

Chili extract selection:

Chili extract types and properties are different, the cost is also very high (50 yuan a bottle, about 1 dry grams), improper operation is easy to waste. Choose the type and master the use of the effect can be achieved inside and outside are spicy, specifically:

To choose the oil-soluble chili essence ---- because the water-based chili essence is watery, spicy, but does not tolerate high temperatures, the general method of the duck neck brine good after fishing, filling out part of the original broth, cooled down and added to water-soluble chili essence, and then put into the neck of the duck to soak, soaked duck neck outside the skin pungent but the inside is not spicy. Both inside and outside of the effect is achieved by oil-soluble chili essence, this chili essence is oil, in cooking oil, duck neck brining, oil brine to the bone marrow, dissolved in oil chili essence also brine in, so you can achieve the effect of inside and outside of the spicy.

Options for the number one pigment:

This pigment has a natural color (purple-red) and is not easy to color, but it is also not easy to discolor, added in the marinade, specifically:

Carmine pigment. The general public is only familiar with carmine red pigment, but only put this pigment brine out of the duck neck color is too red and unnatural. Red currant red is a kind of food coloring from natural origin, which is made from red currant rice extracted and purified by alcohol, and the key to using it is to put it in when marinating. Although there is only a one-word difference with red currant rice, you cannot put red currant rice in the marinade to replace it, otherwise it will get darker and darker. This pigment is in the form of a particularly fine powder, and should be dissolved in cold water before use, otherwise the coloring will not be uniform.

Selection of the second pigment:

This pigment is added directly to the brine, the color is bright and easy to color, the dosage should be less, specifically:

Edible carmine. The color is bright and easy to color, added directly in the brine.

Color protection agent selection:

This additive plays a role in antioxidant, anticorrosion, but also color protection (that is, to keep the raw materials on the good red will not become dark, black), specifically: sodium iso VC. Food additives, color protection has a good effect.

According to legend, at the end of the Qin Dynasty, Zhao was besieged, the allied general Xiang Yu crossing the Zhanghe River to save Julu is to have the battle of the kettle of steel, the three armies of more than the people of Jingchu, like spicy. Zhanghe River on both sides of the duck, the three armies tired of war, to destroy the boat of the wood cooking, taste spicy, when Yu Ji with the army, want to personally cook, spicy and sneeze more than the heavy, the wear scented pouch left kettle do not know, so the aroma wafting overflowing, the three armies look at each other with their necks, scrambling to eat, especially duck neck taste the best, the three armies for a long time to forget the taste, morale was greatly boosted, and there is a Julu's victory, and then do not know the taste of what is so, the only cooks to get the scented pouches, is a secret and hidden, back to the Chu, the production of the secret recipe!

Features: JiuJiu duck neck to fragrant, numb, spicy-based, eat without numb and spicy, but once stopped is spicy flavor endless. Duck neck to pay attention to cold food, light nibble meat, duck neck meat for the "live meat" layers, quite chewy, meat nibble, then suck the bone marrow between the bone joints, "ZiYi" a sound, people quite a sense of achievement. Lastly, those who like spicy food can chew the bones, savor the slow sucking, and experience a long aftertaste of "teeth".

Beauty: JiuJiu duck neck using ancestral millennium ancient formula to modern technology, it with nearly more than thirty kinds of Chinese herbs and natural spices, it is taste spicy, nutritious, but the fat content is low, often eat, can supplement the human body must be protein, vitamin E, vitamin B, and many other nutrients. Herbs have the ability to replenish the spleen and benefit the vital energy, moisten the lungs and relieve coughs, clear away heat and reduce swelling, but also nourish the face and nourish the body, making it an excellent beauty product.

References

JiuJiu Duck_Baidu Encyclopedia