Original ingredients and processing methods of gluttonous duck: raw duck, more than a dozen spices, mixed powder essence, water-retaining agent, flavoring agent, salt, yellow wine, umami agent, sugar and other common seasonings.
The processing method is simple: pickling and frying.
Some greedy duck processors need to add a dozen or dozens of traditional Chinese medicine spices to make spice water. In meat processing, spices must be selected according to the variety, processing technology and final taste of processed meat, and cannot be generalized. It's not that the more spices you use, the better. Sometimes it backfires. Adding too much spice will not only fail to play its due role, but also increase the processing cost, so that the product has a strong flavor of traditional Chinese medicine. Individual spices will also bring some bad smells to the product, making the characteristic taste of the product not obvious. Some spices are not suitable for seasoning duck products, so add less or not. Scientific blending is also very important. According to the characteristics of various spices and the processing characteristics of duck products, the ingredients are scientifically mixed to make spices play their normal seasoning function.
Powder essence is used for curing: chicken essence, duck essence, etc. Powder is volatile and not resistant to high temperature. As a flavoring agent for gluttonous ducks, the effect of high-temperature frying is very poor. Only in the process of frying, the fragrance is everywhere, and the finished product has almost no fragrance. This seasoning method will only increase the processing cost and fail to achieve a good seasoning purpose.
In order to emphasize the meat flavor, some processors add too much chicken essence and meat flavor, and overemphasize the meat flavor, so that the greedy duck becomes a "greedy chicken" and loses its original flavor. What's more, when frying, some oily essence is added to the oil to make it fragrant all over the streets to attract customers. Don't you know that this technique, like all kinds of "bait sets" that can be seen everywhere in the streets and lanes in previous years, was popular for a period of time and was quickly seen through by rational consumers. This sharp contrast between the actual situation and the appearance is bound to make people feel cheated and lose interest in consumption. In addition, raw ducks will lose too much water after being fried for a long time; High-temperature frying destroys most of the aroma, resulting in excessive water loss, which not only leads to insufficient aroma and umami, but also makes the taste dry and hard.
It is a normal consumer cognition process that the greedy duck is hot to recession. At first, consumers didn't know that meat essence was an additive. Confused by the illusion of fragrance everywhere, plus the magical effects of dozens of Chinese herbal medicine ingredients. So it greatly stimulated its desire to buy. However, it is found that the actual taste is not as good as expected through product compensation, so the possibility of secondary purchase will be greatly reduced. The wrong use of umami is also the deficiency of the original ingredients of Chanzui Duck. I+G is widely used in gluttonous duck gravy, which is an additive with strong freshness enhancement effect and has a good synergistic effect with amino acid flavor enhancer. However, because ducks have to be cured for more than ten hours, I+ G will be degraded and destroyed by phospholipase in meat tissues, and the original flavor will be lost. Therefore, it is not advisable to add I+G to my preparation. If I+G is to be added, it must be added at the later stage of curing.
In order to keep the duck crisp and tender, some phosphate is usually added. Some processors don't understand the principle of phosphate, thinking that the greater the dosage, the better the water retention, and the more brittle and tender the product, which is counterproductive. Because the commonly used phosphate is very alkaline, improper use or excessive addition will destroy the aroma of some acidic spices and produce some alkaline astringency. Therefore, when processing, it is necessary to select the proportion of phosphate and add some buffers to reduce its alkali damage.
To make duck food well, we must combine the characteristics of ducks, start with the processing of fresh ducks and improve the processing technology. Duck meat is a good meat product for nourishing yin. However, it has some defects such as fat, fishy smell and insufficient meat flavor. The method of processing duck should focus on removing fat, fishy smell and enhancing taste in order to make good products.
(1) Treatment of Duck Odor;
1. Duck is an excellent dish on the table and an excellent nutritional food for people to supplement. If the odor is not removed, it will make consumers feel disgusted, disgusting and vomiting, which will not only fail to achieve the purpose of eating, but also affect people's health. Therefore, it is necessary to remove the fishy smell to improve the quality of duck dishes.
2. Fresh ducks should be processed according to the structure of ducks.
① After the ducks are slaughtered and divided, there are two thick pieces of duck fat oil on their bodies, which must be removed; In addition, the fishy smell of ducks mainly comes from their tails and must be removed. In particular, ducks within 1 kg have the heaviest fishy smell, so they should be washed with clean water after being cut and then processed.
(2) Duck blood gas: due to improper slaughter and unclean bleeding, blood is produced in the body, so it should be soaked in clear water until the body is white before pickling. If the blood gas is too heavy, it will affect the seasoning in the pickling process, which will not only increase the dosage of seasoning, but also make the pickling solution unable to be reused and increase the processing cost.
3 air trapped in the meat: duck meat itself has air trapped in the meat, so it should be soaked in light salt water for several hours and washed with warm water several times. When curing, it is more important to use some spicy seasonings, such as onion, ginger, garlic and cooking wine.
(4) fishy smell and astringency: When curing, adding coriander, onion, wine and sugar can remove or reduce the fishy smell and astringency.
⑤ Gas consumption: The duck is yellow and shriveled due to long storage time, and the meat is soft and porous. It can be soaked in hot alkaline water and washed repeatedly. Add more wine, sugar, spicy taste and pepper when pickling.
3. The fishy smell can be treated by soaking, bleaching, washing, brushing and adding auxiliary seasonings. The auxiliary seasonings are fragrant leaves, dried tangerine peel, pepper, cinnamon, fennel, clove, angelica dahurica, straw mushroom, pepper, licorice, spicy powder, yellow wine, onion, ginger, garlic and pepper. According to the processing characteristics of gluttonous duck, several main seasonings, such as yellow wine, onion, angelica dahurica, clove, licorice, fragrant leaves and pepper, were selected to remove fishy smell and enhance fragrance. All spices are processed into spice powder or boiled into spice water for curing. Yellow rice wine is essential, on the one hand, it can remove the fishy smell of ducks, on the other hand, it can fully extract the alcohol-soluble components in spices, so that the utilization rate of spices is higher. You can also add some ethyl maltol properly, which has obvious effect in enhancing fragrance and removing odor. The addition amount is 100 Jin of duck plus 10 ~ 20 g, not too much.
(2) enhancing fragrance and freshness:
It is not advisable to add chicken, pig, cow and other flavors to enhance the meat flavor, because their characteristic aroma will distort the original flavor of ducks. Fresh special yeast extract with good heat resistance and soft and lasting flavor and hydrolyzed vegetable protein combined with monosodium glutamate can be added to the pickling solution. The addition of hydrolyzed vegetable protein is 2‰ of the weight of duck meat, and the addition of yeast extract is 5‰ of the weight of duck meat, which overcomes the defect of I+G instability, increases the aroma of meat and removes the odor. After frying, it produces pleasant aroma, making duck meat fresh and delicious, and does not cover up the special duck aroma. If you want to further supplement the meat flavor, you can add a proper amount of meat flavor sauce with stable thermal reaction and natural flavor to make the duck flavor more mellow and complete. Adding a certain proportion of oral glucose can also improve the taste, on the one hand, it can increase the range of umami flavor and the depth of meat flavor, because glucose reacts with amino acids in meat at high temperature, which can produce special aroma and inhibit duck smell.
(3) Water source protection:
Be careful not to add tender meat powder containing protease. After a long period of curing, the muscles of ducks are excessively hydrolyzed, which makes the meat tissue loose, lose elasticity and have no chewing feeling. When adding phosphate, special attention should be paid not to make the PH value of the solution too high, and the addition amount should be controlled below 5‰, and some acidic phosphate should be added to ease the pH value. Don't add phosphate directly into the pickling solution, so as to avoid uneven agglomeration and uneven pickling, resulting in too high concentration of some phosphate, which can't achieve effective pickling effect. It is best to add it with sugar and salt for better dispersion.
(4) Processing precautions:
1, after all kinds of marinades are mixed, put the duck in and marinate at low temperature (2 ~ 4℃) 16 hours or more. Be sure to control the temperature, not too high, otherwise the ducks will deteriorate due to microbial reproduction and produce odor. The pickling solution should be discarded after repeated use for three times, so as to avoid the excessive bloody smell and affect the taste. All kinds of marinades added for the second time should be reduced to 70% of the previous one, so as to keep the taste of each batch stable.
2. When frying, use a pressure fryer to keep the oil temperature at a certain height and make the frying time as short as possible. And the heating power should be large enough to reduce the frying time and avoid dehydration caused by too long frying time. Dry taste, too much aroma loss, resulting in insufficient aroma.
3. You can add some essential oils to the oil as a fragrance, but not too much. If it is too much, it will cause consumers' disgust because of distortion, and the addition amount should not be distorted.
4. The frying oil should be changed frequently and cannot be recycled for a long time. On the one hand, high temperature for a long time will produce some oxides, which will not only affect the taste of products, but also produce some harmful substances. We can prolong the service life of frying oil by adding antioxidants, which not only reduces the processing cost, but also reduces the deterioration caused by high temperature reaction and oxidation. Ensure the stability of the final quality of the product and prevent the product from blackening during the warranty period. Available antioxidants are: TBHQ, BHT, tea polyphenols, sodium citrate, etc. The addition of antioxidants is generally controlled at about 0.02%. If several antioxidants are used together, the effect will be better, and the total amount should not exceed 0.02%.
The flight of "greedy duck" illustrates a truth. A good product must stand the test of history, and any fancy product made only by small skills cannot stand the test of time. In order to make the "gluttonous duck" fly back, we must adjust the ingredients, improve the processing technology and make really delicious duck products.