The gluttonous duck is produced in the cooked meat products market with traditional products such as roast chicken, soy sauce chicken, roast duck and soy sauce braised pig, beef, sheep products, etc. The entire cooked meat food market lacks new varieties of forks. Due to the clever use of new food additives by its inventors, it has captured consumers' appetite and desire to buy with its fragrant fragrance as soon as it is introduced to the market. Coupled with some commercial hype and taking advantage of franchisees' lack of understanding of food additives, only numbers are used on the packaging of ingredients without more specific instructions, creating a sense of mystery that makes ordinary processors unable to understand the secrets. Even some people who have been engaged in cooked food processing for many years do not dare to change the ingredients easily. Users can only make gluttonous ducks according to the "special skills" learned from the "master" without any ability to innovate.

The original ingredients and processing methods of Greedy Duck: raw duck, more than a dozen spices, mixed powder flavor, water retaining agent, fragrance agent, salt, rice wine, freshness enhancer, sugar and other commonly used seasonings.

The processing method is relatively simple: pickling and frying.

Some gluttonous duck processors add more than a dozen or dozens of Chinese medicinal spices to make spice water. In meat processing, spices must be selected according to the type of meat being processed, processing technology, and final taste, and cannot be generalized regardless of type. It is not that the more spices are used, the better. Sometimes it is counterproductive. Adding too many spices not only fails to have the desired effect, but also increases the processing cost and gives the product a strong Chinese medicinal flavor. Each spice will also bring Give the product some bad smell so that the characteristic smell of the product is not obvious. Some spices are not suitable for seasoning duck products and should be added less or not at all. Scientific blending is also very important. Based on the characteristics of each spice and the processing characteristics of duck products, a scientific proportion of ingredients can be made so that the spices can exert their normal flavoring function.

Powder flavors are used in pickling: chicken powder flavor, duck powder flavor, etc. Powder essence is highly volatile and not resistant to high temperatures. As a flavor enhancer for gluttonous duck, the flavor retention effect after high-temperature frying is very poor. It's just that during the frying process, the aroma is everywhere, and the finished product has very little aroma. This method of flavoring will only increase the processing cost and fail to achieve a good flavoring purpose.

In order to emphasize the meaty aroma, some processors add too much chicken essence paste, meat flavoring agent, etc., overemphasis on the meaty aroma, turning the greedy duck into a "greedy chicken" and losing the original identity of the duck. Flavorful. Another trick is to add some oil essence to the oil when frying, so that the streets will be filled with fragrance to attract customers. Don't you know that this method is like the various "bait covers" that were everywhere on the streets in the past few years? After becoming popular, they were quickly spotted by rational consumers. This strong contrast between the actual situation and the appearance will inevitably make people feel cheated and lose interest in consumption. In addition, raw duck will lose too much water after being fried for a long time to mature; high-temperature frying will destroy most of the aroma and excessive water loss, not only lack of aroma and umami, but also dry and hard taste.

The popularity and decline of Greedy Duck is a normal process of consumer awareness. At the beginning, consumers did not know about meat flavor additives. I was deceived by the illusion of fragrance everywhere, coupled with the miraculous effects of dozens of Chinese herbal ingredients advertised. This greatly stimulated his desire to buy. However, after tasting it, we found that the actual taste was not as good as imagined, so the possibility of a second purchase will be greatly reduced. The incorrect use of freshness enhancers is also a shortcoming of the original glutinous duck ingredients. I+G is commonly used in glutinous duck marinades. It is an additive with a strong freshness enhancement effect and has good synergy with amino acid umami agents. Freshness enhancing effect. However, since the duck needs to be marinated for more than ten hours, I+G will be affected by the action of phospholipase in the meat tissue, causing great degradation and damage, and losing its original flavor. Therefore, it is not advisable to add I+G to my preparation. If you want to add I+G, you must add it in the later stage of pickling.

In order to keep duck meat crisp and tender, some phosphates are generally added. Some processors do not understand the working principle of phosphates and think that the greater the amount added, the better the water retention and the crisper and tenderer the product. Just the opposite. Because commonly used phosphates are highly alkaline, improper use or excessive addition during pickling will destroy the aroma of some acidic spices and produce some alkaline astringency. Therefore, the ratio of phosphate must be selected during processing, and some buffers must be added to mitigate its alkaline destructive effect.

To make good duck food, we must combine the characteristics of ducks and improve the processing technology starting from fresh duck processing. Although duck meat is a nourishing and nutritious meat among poultry meats.

However, it has shortcomings such as fatness, fishy smell, and insufficient meat aroma. Therefore, the method of processing duck should focus on removing the fatness and fishy smell, and adding aroma to make a good product.

(1) Treatment of the fishy smell of duck:

1. Duck is an excellent delicacy on the table and an excellent nutritious food for people. If it is not treated to remove the odor, it will cause Eaters will have disgust, nausea and vomiting, which not only fails to achieve the purpose of eating, but also affects people's health. Therefore, the fishy and smelly smell must be removed to improve the quality of duck dishes.

2. Fresh duck should be processed according to its structure.

① After the duck is slaughtered and divided, there are two pieces of fat duck fat on the body, which must be removed; in addition, the fishy smell of the duck mainly comes from the duck mutton in the tail, which must be removed and cleaned. Especially ducks weighing less than 1 kilogram have the heaviest mutton smell. After cutting them off, rinse them with water and then process them.

② The bloody smell of ducks: due to improper slaughtering and unclean bleeding, blood in the body will occur. The duck should be soaked in clean water until the body is white and then pickled. If the bloody smell is too strong, it will be in the pickling process. It affects the seasoning, not only increases the amount of seasoning, but also prevents the pickling liquid from being reused, increasing the processing cost.

③ Meat gas: duck meat itself contains meat gas. It should be soaked and bleached in light salt water for several hours, washed several times with warm water, and when marinating, add some spiciness. , onion, ginger, garlic, cooking wine.

④ Fishy and astringent smell: When pickling, adding parsley, onions, wine and sugar can remove or reduce the fishy and astringent smell.

⑤ Fuel and gas consumption: Due to long storage time, ducks may become yellow and shriveled, and the meat may be soft and have small holes. It can be soaked in hot alkaline water and washed repeatedly. When pickling, add more wine, sugar, spiciness, pepper, etc.

3. The fishy smell can be treated by soaking, rinsing, washing, brushing and adding auxiliary seasoning methods. Auxiliary seasonings include bay leaves, tangerine peel, pepper, cinnamon, fennel, cloves, angelica, straw mushrooms, pepper, licorice, spicy powder, rice wine, onions, ginger, garlic, peppers, etc. According to the processing characteristics of the gluttonous duck, several main seasonings are selected to remove the fishy smell and increase the aroma, such as rice wine, onions, angelica, cloves, licorice, bay leaves, peppers, etc. All spices are processed into spice powder or boiled into spice water for use in pickling. Rice wine is indispensable. On the one hand, it can remove the duck smell, and on the other hand, it can fully extract the alcohol-soluble components in the spices, making the utilization rate of the spices higher. You can also add some ethyl maltol appropriately, which is effective in adding fragrance and removing odor. The amount added is 10 to 20 grams for 100 kilograms of duck, but not too much.

(2) Adding flavor and freshness:

It is not advisable to increase the aroma of meat by adding flavors such as chicken, pig, beef, etc., because their characteristic aroma will make ducks The original fragrance is distorted. You can choose Yixian special yeast extract and hydrolyzed vegetable protein with good heat resistance, soft and lasting umami flavor and MSG to add to the pickling liquid. The amount of hydrolyzed vegetable protein added is 2‰ of the duck weight, and the yeast extract is 2‰ of the duck weight. 5‰ to overcome the defect of I+G instability, increase the meat aroma, remove odor, and produce a pleasant aroma after frying, making the duck meat delicious and delicious without masking the characteristic duck aroma. If you want to add a deeper meat aroma, you can add an appropriate amount of meat flavoring paste with stable thermal reaction and natural aroma to make the aroma of duck meat more mellow and complete. Adding a certain proportion of oral glucose can also improve the taste. On the one hand, it can increase the breadth of the umami flavor and increase the depth of the meat aroma, because glucose can react with the amino acids in the meat during the high-temperature frying process. Produce a special aroma and inhibit the smell of duck.

(3) Moisture maintenance:

Be careful not to add tender meat powder containing protease. After the duck body is marinated for a long time, the muscles will be excessively enzymatically decomposed, causing the meat tissue to become loose and lose elasticity. No chewy feel. When adding phosphate, special attention should be paid to not making the pH of the solution too high. The amount should be controlled below 5‰, and some acid phosphate should be added to ease the pH. Do not add phosphate directly into the pickling liquid to prevent uneven curing and excessive concentration of some phosphates, resulting in ineffective pickling effect. It is best to mix well with sugar and salt and add it together for better dispersion.

(4) Precautions for processing:

1. After mixing various marinades, add duck blanks and marinate at low temperature (2-4℃) for more than 16 hours. The temperature must be controlled and cannot be too high, otherwise the duck blanks will deteriorate due to microbial reproduction and produce odor. The pickling liquid should be discarded after being reused three times to prevent the bloody smell from being too strong and affecting the taste.

The second addition of various marinades should be reduced to 70% of the previous time to keep the taste of each batch stable.

2. Use a pressure fryer when frying to keep the oil temperature at a certain height and shorten the frying time as much as possible. And the heating power must be large enough to reduce the frying time and avoid dehydration caused by long frying time. The taste will be dry and the aroma will escape too much, resulting in insufficient aroma.

3. You can add some essential oil to the oil as a fragrance agent, but not too much. Too much will cause distortion and disgust among consumers. It is better to add an amount that does not cause distortion.

4. Frying oil should be replaced frequently and should not be recycled for too long. On the one hand, long-term high temperature will produce some oxides that will deteriorate the quality of the oil, which will not only affect the taste of the product, but also produce some harmful substances. We can extend the service life of frying oil by adding antioxidants, which not only reduces processing costs, but also reduces deterioration caused by high-temperature reactions and oxidation. It ensures the stability of the final product quality and prevents blackening during the shelf life of the product. The antioxidants available for selection include: TBHQ, BHT, tea polyphenols, sodium citrate, etc. The amount of antioxidants added is generally controlled at around 0.02%. If several antioxidants are used in combination, the effect will be better. The total amount should be less than 0.02%. It is better to exceed 0.02%.

The flight of "Gluttonous Duck" illustrates this truth: a good product must stand the test of history. Any fancy product made with only small skills cannot withstand the test of time. of. To make the "Glutious Duck" fly back, we must adjust the ingredients, improve the processing technology, and create truly delicious duck products.

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