Question 2: How to eat the vacuum-packed salted duck directly?
Question 3: What should Nanjing salted duck (vacuum packed) eat directly or heat? They are all cooked and can be eaten directly. It's no longer suitable for cooking. If you are afraid of the cold, you can unpack it and put it on a plate and heat it up in the microwave oven. Or put it on a plate and steam it in a steamer. Be careful not to heat it with packaging bags. Even if the package says that hot water can be used, it is best not to heat it in the original package.
Question 4: Nanjing salted duck is not vacuum packed. How to process it before eating? It's vacuum packed.
You can eat it when you open the bag, or you can heat it in the microwave oven.
Question 5: How to get the salted duck back? I come from Nanjing. I use it directly without heating, otherwise it smells very coquettish. Besides, if I buy it at Confucius Temple, I can give it to others. The vacuum-packed salted duck is not the salted duck that Nanjing people really eat every day! The salted ducks in the streets and alleys of Nanjing are all freshly baked, fresh and delicious, and they are not delicious overnight! Welcome to Nanjing to eat fresh salted duck next time. Zhang Yun salted duck in Shuiximen and Ma Xiang duck in Nanhu are very famous!
Question 6: Nanjing salted duck can be eaten directly. If it is eaten at noon, it is suggested that it can be refrigerated for a while, and the flavor is better. Of course, it's cold now, and it's not good to eat anything too cold. But it is not recommended to eat hot food, which tastes bad. It is better to eat cold food with salt water.
Question 7: How to eat salted duck? I'm from Jiangsu, and I know more about salted duck.
According to my experience of eating salted duck for many years, I eat duck legs first, then duck necks!
Question 8: The vacuum-packed salted duck my friend brought to Nanjing did not specify whether it was raw or cooked. It's usually cooked. If you are afraid of strangers, steam it. If it is cooked, it will be a little more salty at most.
Question 9: I bought a bagged Nanjing salted duck and didn't know how to eat it 1 salted duck?
Methods/steps
After the salted duck is opened, take it out and steam it thoroughly.
After steaming, cut it into small pieces with a knife and put it neatly in a plate.
Pour cumin seasoning powder into a dish for later use.
Pour a little vinegar into the bowl and add a few drops. It tastes delicious.
Or add mashed garlic to vinegar juice, and add a little to make it delicious.
Take duck meat, dip it in garlic sauce, or vinegar sauce, or just dip it in cumin powder, and you can eat it beautifully
Question 10: bagged salted duck is delicious no matter how it is processed. Quality inspection of raw materials (1) The raw materials are free from congestion and black spots, the wool purity is good, there is no residue in the esophagus and trachea of the whole duck, and there are no harmful substances such as foreign bodies, glass, sand and iron impurities in the mouth; (2) The raw material temperature is lower than 65438 00℃. During the cleaning process (1), clean the raw materials with running water at the water temperature of14℃; (2) Wash the blood on the surface of the product. The salt frying process (1) will clean the utensils used; (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. Drain duck water in the pickling process (1); (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 re-boiling: (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. Boil and refrigerate (1) to clean the blood remaining 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. Packaging, sterilizing, vacuum packaging, cutting the duck body, cutting the breast with a cutting machine first, and then cutting the duck spine with a cutting machine. The ingredients of the product are balanced according to regulations, so as to ensure that the bag mouth is free of oil pollution when bagging, and the spine is aligned with the gasket in the bag, so that the balanced minced meat is not exposed, and the product appearance requirements are perfect. Sterilization: steam sterilization, temperature 123℃, pressure 0. 14MPa, time 30 minutes. After sterilization, the product is quickly put into a water tank (≤20℃) for cooling, and then the product is taken out after the temperature drops to 30℃ and stored at 0~5℃.