In doing roast duck roast most people use fresh catch back just slaughtered duck, there are people according to their own actual situation with the frozen duck, then we know that barbecue restaurant production of roast duck is the process of every day, but some of the production of friends to do their own roast duck is very easy to scorch, today there are friends said that he was making Hong Kong-style roast duck, often found that the skin of the roast duck scorched inside but uncooked, which is the What happened? Then he and we said that he often used frozen duck to make, then we know that frozen duck burning is more need technology, because frozen duck color, crispy skin, shape are need certain skills.

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Frozen duck is different from fresh light duck, it is in the minus to the degree of being frozen for a long time duck, so get a frozen duck first to do is to thaw the frozen duck, only thawing is completed to carry out the next step of the operation, that is, the production of delicious Hong Kong-style barbecue duck, so the frozen duck to be made into a delicious barbecue duck first must go through a long period of time thawing! Time, note, must be to let the frozen duck natural thawing, because only natural thawing of the duck can restore the face of the original, will not affect the later production, and in the later production process, there will be a frozen duck exterior burnt and the internal phenomenon is not yet cooked, this is why? This problem is likely to be related to the thawing of roast duck, of course, may also be related to other factors, such as the grasp of the fire and so on.

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Frozen duck production should pay special attention to the fire, especially in the late stage, very intolerant of fire, especially pay attention to the color changes. This is a key step in the production of roast duck, the fire grasp is appropriate or not directly determines the success or failure of the duck out of the oven, the reason why there will be a skin burnt and the interior is not yet cooked, it may be because of the fire grasp is not good, it is likely that the fire is too large, the frozen duck is not fire-resistant, then you can not use too much fire to burn, or there will be the appearance of the exterior of the scorched, and inside the case of not cooked.

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In addition to the above reasons, Hong Kong-style roast duck skin burnt, while the inside is not yet cooked, it is likely that the frozen duck thawing is not thorough, then the outside heat is difficult to penetrate. This is a problem mentioned earlier and well worth paying attention to. The thawing problem of frozen duck is a key step, which determines the quality of the raw materials of roast duck, if the frozen duck is not thawed thoroughly in the natural thawing process to be roasted, then there will be an imbalance, and at this time there will be the outside has been burnt and the inside is not yet cooked, because of the low temperature of the frozen duck, which requires a long time of heating in order to be thawed out, and in the case of the outside is not completely thawed, the The inside of the port can't feel the heat at all, and it can't be cooked.

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