17 Proportion of charge (340g per pack)

60g of Angelica dahurica, 30g of Cinnamomum cassia bark, 20g of dried tangerine peel15g, 20g of geranium10g, 20g of grass, 0g of Yuguo15g, 0g of galangal15g, 20g of rapeseed, 20g of prawn, 20g of spring sand and 8g of rhizoma kaempferiae.

1. Heat 5 kg of oil in the pan, add 200 g of Danxian bean paste, and fry until it is fragrant.

Second, put the sugar into the pot, and the oil will drown half of the sugar. After firing, fry it to caramel color, and then add half of the water in the pot (fried color is more).

3. Clear water with fresh soup: add 40kg of clear water to a 40cm pot, bring to a boil, add 5kg of chicken skeleton, 5kg of rare bones, 5kg of pork plate oil, 2kg of ginger slices and 1.5kg of salt, swallow the white soup with low fire for 6 hours, and take out the bone residue (others are not fished) to make the fresh soup not less than 30kg, which is not enough to make up the clear water.

4. Soaking herbs: 200g of Dou Xian watercress, 2kg of Zanthoxylum bungeanum (cut into pieces for later use), 340g of flower board, 2.5kg of rock sugar, 50g of Heyuan oil essence, and two packages of Chinese medicines (ratio:15kg of soup) before decocting.

Appropriate increase or decrease), maltose 2kg, chestnut oil seed powder 10g, Lingxiang powder 76g, homemade caramel pigment 2kg, 8 kinds of * * *, put into the fresh soup heated in the first step, then boil it (without heating or stirring after turning off the fire) and soak it for 8h.

Five, the deployment of old brine

Add monosodium glutamate chicken essence 1kg, ethyl maltol 10g, compound phosphate 150g, sweet noodle sauce 1kg, spicy balsam 100g and Zhou Heiya balsam 150g, and taste the soup stock after boiling. Spicy oil: Spicy fragrance (stronger than normal taste) can make up for the lack of taste. When cooking the old soup, it should not be less than 20kg of clear soup, which does not contain heavy oil. When cooking, pay attention to control the heat, which should not be too large, and keep the boiling surface in the pot at about 10cm. No less than 43 grams of salt per hall.

Six, pickling

1, unfrozen: 10 kg products: whole duck, duck neck, duck leg, duck face, duck claw, duck head, duck wing, collarbone, etc. They are all distributed according to the actual sales situation (many products sell well), thawed until the meat is soft and drained, soaked 1 time, bleached 1 time.

2. Pickling: Draining the thawed product water, the better the pickling effect. Drain, put into an empty pot, and add pickling materials: salt 12.5g/ 1000g duck goods, cooking wine 15g/ 1000g duck goods, and broth 50g/ 1000g.

Appropriate increase or decrease), maltose 2kg, chestnut oil seed powder 10g, Lingxiang powder 76g, homemade caramel pigment 2kg, 8 kinds of * * *, put into the fresh soup heated in the first step, then boil it (without heating or stirring after turning off the fire) and soak it for 8h.

Seven, air drying

Put the pickled products into boiling water (the salt content in the first pot is per kilogram of water 15g) to keep the fire. The faster you cook, the better the water collection effect will be. (It is best to boil within 65,438+00 minutes) After boiling, take out the product and spread it in the leaky basket. Put it at the bottom with little meat and at the top with thick meat. Air dry with a small fan for 6-9 hours. The drier it is, the more chewy it is after pickling.

Eight, soup stock cycle

Depending on the degree of air drying, each pot will lose 1.5-3kg of old soup. After 3-5 pots, the old soup will be too little to use and the concentration will be too high, so the old soup will be recycled (to supplement the old soup and keep it fresh). Filter all the broth (with the finest sieve) and put the filtered residue into an empty pot, and add water. Add 10 kg of clean water into 3-5 parts of material residue. If there is too little soup stock, you can also add more water. Add 20 grams of salt and 30 grams of sugar to each kilogram of clean water and boil for 45 minutes. Drain the filtered residue after filtering, add the filtered clear soup to the stock pot, and refrigerate the excess soup for later use when the stock is insufficient. If the spicy oil in the noodle soup is less than 5 kg, add 3-5 kg of cooking oil directly. The soup stock cycle is complete.