Blank
Baked
Sliced duck pendulum plate
Production of duck cake and accessories
Each link is divided into many steps, and today we will talk about blank making.
The blank making steps are as follows
How to Choose Raw Duck of Beijing Roast Duck
Incision
Flushing hook
Scalp and beat sugar
Blank airing
1. How to choose raw duck of Beijing roast duck?
Beijing stuffed duck is the best and authentic raw duck of Beijing roast duck.
This kind of duck is rich in intramuscular fat and subcutaneous fat, which is the most ideal variety for making Beijing roast duck.
High-quality Beijing duck with white skin, fat body, bulging chest and wide crotch.
Please click to enter a picture description.
Step 2 eviscerate
Put the duck breast up and the duck head out. Hold the duck's paw with your left hand, lift it up slightly to tighten the duck's leg, and chop the duck's paw from the joint with your right hand with a knife. Then turn the duck over, break the duckbill and pull out the duck tongue.
Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand along the esophagus and trachea to the upper part of the duck neck. Then pull off the trachea and take it out.
Hold the duck's head with your left hand and blow into the knife edge. Stop blowing when the duck is inflated to 80% full. Twist the duck neck with your left hand to prevent air leakage.
Please click to enter a picture description.
The index finger of the right hand pokes into the anus of the duck, and the index finger bends upward, hooks the tail end of the large intestine and breaks the joint between the large intestine and the anus. Be careful not to damage the oil film in this action.
Hold a knife in your right hand and cut a 4-5 cm mouth under your right armpit. The thumb and forefinger of the right hand reach into the incision and pull out the esophageal and tracheal head. Then wrap the pulled esophagus around the index finger of the left hand and tighten it.
At the same time, the thumb and forefinger of the right hand extend into the duck cavity, hook off the soft tissue connecting the duck cavity with the internal organs, then hook the duck gizzard and pull out the internal organs. After that, it extends into the duck cavity and takes out the lung lobes on both sides close to the spine.
Right index finger and middle finger, poke the duck brace made in advance into the duck cavity, one end is stuck on the spine, and the other end is stuck on the sternum and trigeminal bone.
Step 3 rinse the chamber hook
The thumb of the left hand extends from the armpit knife edge, the other four fingers hold the duck's back, and then press the duck into the basin to fill the duck cavity with clear water.
Please click to enter a picture description.
Then, put the duck's head up, poke the right index finger through the anus, hook out the ileum, and let the water flow out of the anus. Then put the duck into the water, so that the duck cavity is filled with water. Put the duck head down, so that the water in the duck cavity flows out from the neck skin and duckbill, and the debris and mucous membranes in the duckbill and duck neck are washed away.
Hold the duck hook, and plunge it in from 5-6 cm away from the root of the duck neck, so that the duck hook is exposed from the other end.
Step 4 iron the skin and beat the sugar
Wash the basin. Add maltose and water and stir. The ratio of sugar to color is winter 1:7-8 and summer 1:6-7 (kg).
Boil the clear water until it boils, lift the duck hook with your left hand, lift the duck to the top of the basin, hold the spoon with your right hand, scoop up the boiling water, and scald the duck skin from top to bottom (3-4 times).
After scalding the duck skin, quickly put the duck on the top of the sugar basin and pour the duck with a spoon for 3-4 times.
Please click to enter a picture description.
Step 5 air the blank
Hang the boiled and colored duck blank on the duck rack and put it in a cool and ventilated place to dry the duck skin.
When drying blanks, avoid the sun and do not use high-intensity light bulbs. In winter, do not install heating equipment indoors.
Observe the changes at any time when drying the blanks. If you find oil beads on the duck skin, you should immediately take them down and hang them in the cold storage for preservation.
The above is all the methods of blank making.
The process of making Beijing roast duck blank is very important, and whether the duck blank is made well is directly related to the quality of roast duck.