The salted duck made in the season when osmanthus flowers are in full bloom has the best color and taste, and is called osmanthus duck.
manufacturing method
The production process of salted duck includes curing, drying and cooking. Because of its short curing period, it needs to be cooked and eaten now. In its processing, temperature control is the key to its success or failure. When the breast of salted duck made by famous chefs in Nanjing is served, they pay special attention to the shape of duck slices, either diamond or sunflower, which helps consumers enjoy it in its beautiful form. The dishes are white and oily, tender and reddish, light and salty, fragrant and tender, which makes people tired after eating for a long time.
Materials needed for making salted duck
(1) Raw materials have no congestion and black spots, and the wool purity is good. The whole duck raw materials such as esophagus and trachea shall not remain, and there shall be no harmful substances such as foreign bodies, glass, sand and iron in the mouth.
(2) The raw material temperature is lower than 65438 00℃.
Cleaning process
(1) tap water for cleaning raw materials, water temperature14℃;
(2) Wash the blood on the surface of the product.
Salt frying process
(1) Clean used instruments;
(2) The proportion of fried salt is 6 kg of salt, pepper 12g and aniseed 6g;
(3) Put the raw and auxiliary materials into the pot at the same time, stir them evenly, stir them evenly with low fire, and ensure that the raw and auxiliary materials are heated evenly;
(4) the salt should be fried into powder, but not burnt, and the auxiliary materials should be crisp;
(5) naturally cooling the fried salt for later use.
pickling process
(1) Drain the ducks; (2) The dosage of pickled fried salt is 45g/kg；; ; (3) Put half of the quantitative fried salt into the duck cavity, and marinate the fried salt in other parts along the duck spine with your fingers to ensure uniformity. After curing in the inner cavity, the other half is evenly cured on the surface; (4) The curing time is 4h.
Boiling and bitterness again
Boiled brine: (1) The ingredients of the new brine are fried salt, ginger, onion and spices (aniseed, pepper, cardamom, etc. ); (2) The old brine needs to be dipped in duck blood and fried with salt, ginger, onion and spices (aniseed, pepper, cardamom, etc.). ); (3) natural cooling, standby.
Heavy bittern: (1) Drain the water of pickled raw materials; (2) soak each cylinder regularly, arrange it neatly, and press the raw materials into the brine with a wooden lattice; (3) Rehalogenation time is 4h, water is taken out and drained. Cold storage: the temperature is 0~5℃ and the time is 48~60h.
Feiteng refrigeration
(1) Wash the residual blood on the surface of duck meat; (2) When the water in the pot is boiled, add ginger, onion, pepper and cardamom. Put it in the pot with the duck. Quickly control the temperature after boiling and turn over at the same time; (3) The whole process lasts for 35 minutes, and the temperature is controlled between 95~ 100℃. Cooling is divided into: (1) natural cooling; (2) repair the tarsal joint; (3) cooling the product to room temperature.