1, selection: choose more than 2.5 pounds of healthy live duck.
2, raw materials finishing: live duck slaughtered and drained of blood, immediately into the 60-70 ℃ hot water immersion plucking (hand-pulled twice), the whole plucking time should not be too long. The washed duck body to remove the wings and legs, in the right wing under the cut a length of about 6-7 cm small mouth, remove the esophageal crop, pull off the colon, take out the viscera, wash with cold water in the body of the residual blood and broken viscera, and then soak in cold water for 4-5 hours, drain the water for shaping, shaping method is to be the back of the body down, the tail outward in the case, the palm of the hand Use force to flatten the trigeminal bone so that the duck is flat and rectangular.
3, ingredients: the general amount of salt for the net weight of 1/16, due to different tastes around the requirements of different ingredients, some only use fennel, fresh ginger, green onions or grass fruits to increase the flavor, some more complex. The famous Chongqing Baishiyi plate duck factory ingredients and processing methods, for example, according to 100 pounds of white duck: salt 3-5 pounds, 0.5-2 pounds of white wine, sugar 1-2 pounds, 0.2 pounds of cinnamon, 0.1 pounds of peppercorns, 0.04 pounds of dry ginger, Sannaeus and large, small fennel 0.01 pounds each. Jade fruit, cloves, Canton incense 0.015 pounds each, and prepare nitrate 0.01-0.02 pounds.
4, pickling: the white wine Ba sprayed on the body, other ingredients after crushing and salt mixture, evenly smeared in the duck body and cavity (salt can be fried first), and then placed in the pickling pool (tank), the production of relations between the general pickling 40-60 hours, turning 1-2 times. Pickled duck body up pool, with a towel to wipe off the dirt one by one, and then use two pieces of bamboo cross the duck tied straight.
5, drying and baking: will redemption tied straight duck body hanging in a ventilated place or drying room wind (baking) dry, with grain shells and other fuels repeatedly smoked for 40-50 minutes, to be the surface of the golden, abdominal cavity is dry when the finished product. There are also places where the duck body and the suffering chamber smeared with salt and spices, with a stone plate or stone mill and other heavy objects pressed, so that the duck body is flat, about 10 days later, hanging air-dry 2-3 months can be. The drier the plate the more flavorful the meat.
Characteristics of the finished product: Due to the different methods and ingredients, the finished product has different characteristics in color, taste, aroma, shape and nutrients.
The above is smoked from the plate duck, hair want to wuzhi plate duck, it is used to kill, wash the duck's blood water per 100 pounds plus 63 pounds of salt into the pot to boil into brine, skimming off the blood and mud floating on top of the dirt and mud, cooled down by adding the flattening of the ginger 1 catty, star anise 3 two, onion 5 two, fennel 5 two, 5 two cinnamon, and then poured into the tank, will have been styled and by smearing the salt marinade for 24 hours of ducks submerged in the tank, cover the mouth of the tank to soak for seven hours. The ducks will be submerged in the jar for 24 hours, covered tightly and soaked for seven days, then washed with water, pressed flat again on the chest and hung up to dry, avoiding direct sunlight and rain, for about 12 days or so.
Nanjing plate duck production and consumption
China's southern regions in the winter more than the habit of making duck, the most famous is the Nanjing plate duck, its long history, the production process is extremely elaborate. Now only talk about the production requirements of the duck.
Nanjing duck curing the best season is the annual snow to the winter solstice, the finished product produced during this period is called "waxy duck"; from the spring to the Qingming can also be cured, the finished product is called "spring duck", but the preservation of time is shorter than waxy duck, the following talk about the production process. The production program of the duck.
Selection of ducks and fattening: curing Nanjing plate duck, to choose the body long body width, breast and leg meat developed, two armpits have walnut meat, live duck weighing more than 1.75 kg as raw materials. Live duck in the slaughter before, with rice feed fattening weeks, so that the waist fat meat tender, skin white, this duck called "rice fat live duck", the production of the finished product called "white oil duck", is the top of the plate duck. There are also rice bran or corn as the main feed fattening, but in color, quality than rice fattening duck poor.
Slaughter and cleaning: live duck slaughter with the strong part of the slaughter or oral slaughter, after dipping or scalding, plucking, the bare duck in cold water tank soaking 3 times, wash the blood stains, remove the net fine hair, reduce the surface and body temperature of the duck to achieve the "four quite", that is, the head, neck, chest, two legs to be quite.
Ripping and organizing: First, remove both wings from the second joint and both legs from the femur below the joint. Remove all internal organs including lungs and kidneys from under the wings (this method is the same as the method of taking internal organs of Quanjude roast duck). Rinse off the viscera with water to remove any residue, membrane and blood, and then soak them in a vat of clean water for about 3 hours. Then hang the duck to drain. Remove the duck when the drained water drops are scarce and basically bloodless, place the duck on the board with its back up, belly down, head in and tail out, and press down hard on the breastbone area with both hands to flatten the trident bone in front of the breast, making the duck body flat and rectangular.
Ingredients and marinade: Marinade includes three processes of pickling duck, keying brine and re-brining, which is the key process of marinating duck.
1. Curing duck Choose coarse salt with large particles, 300 g of fennel for every 50 kg of salt, put it in the pan and fry it dry and then grind it fine. The amount of salt used in pickling is generally 16:1, such as a 2 kg light duck with 125 g. Specifically, when pickling, first 3/4 of the salt from the opening under the wing into the abdominal cavity, and then put the duck on the board repeatedly turned, so that the fine salt evenly spread all over the cavity. The rest of the salt is used outside the body, in which the thighs, the muscles on both sides of the breast, the incision of the strong part of the knife and the inside of the mouth are rubbed through with salt. When rubbing salt on the duck legs, the muscles are pushed upward from the bottom so that they are pressurized and come into easy contact with the salt.
2. Key halogen rubbed salt duck, one by one stacked into the tank, after 12 hours of curing, with the right hand to lift the duck's right wing, with the left index or middle finger into the anus, the cavity of the blood halogen released, which is called key halogen.
3. re-halogen is to use the brine marinated again 1 time. The brine used for re-brining has new brine, old brine points. The new brine is prepared by adding salt to the blood water used to soak and wash the duck body. The amount of salt added to each 50 kg of blood water is 35-37.5 kg. Boil in a pot to dissolve the salt into a saturated solution. New brine pickled duck should be kept clean and clarified. Pickled duck 5 to 6 times must be boiled once, skimming the blood on the surface to prevent acid, odor. Burned to 2, 3 times or more for the old brine. The old brine burned the more times the better, this is because when soaking, duck body part of the nutrients dissolved into the brine, every burn, the concentration has increased.
The method of re-halogenation is to pour the brine from the opening under the wing, fill the cavity, and then sequentially pickled immersed in the brine tank, the number of immersed should not be too much, otherwise it is not easy to pickle, pickle well.
Salt brine Boomerang degree shall not be less than 22 degrees, if not this degree, compound brine out of the duck flavor is not right, the meat has a bloody taste, the finished product is easy to deteriorate.
Out of the cylinder stack blanks: re-brining time to reach the required standard, the duck body from the brine cylinder, remove the brine to pick up the brine, the body cavity of the brine back to the brine cylinder. Put all the brine after the duck on the board, and then flatten the duck body by hand, and then sequentially stacked into the tank, this process is called stacking blanks. After 2 to 4 days, the duck can be discharged from the tank.
Platoon: take out the ducks stacked in the tank, wash the ducks with water, hang them on the wooden pegs, open up the neck by hand, open up the chest tautly, open up the legs, pick up the crotch, and then flush away the surface impurities with water, and then hang them in the ventilated place where they can't be exposed to the sun to dry.
After the ducks are dried, they will be rearranged once more, and the purpose of arranging the blanks is to make the ducks look fat and make the ducks ventilate internally.
Hanging: the row of blanks of ducks hanging in the warehouse, the warehouse should be ventilated around the middle of the rack to install a wooden file, the distance between the wooden file should be 50 cm, the wooden file on both sides of the fixed nails, the distance between the two nails is 15 cm. ducks will be hung on the nails, each nail can be hung on the blanks of ducks 2, in the middle of the two ducks embryo with a reed wood (about the thickness of the middle finger), from the waist apart to facilitate ventilation. Hanging must choose the same length of the duck hanging together, so that after 2 to 3 weeks that is the finished product, such as encountering rainy weather should be extended some of the hanging time.
The quality requirements of the finished product, skin white, fragrant, meat red bone green, hairless, no wrinkled skin, herringbone flattened, two legs upright, muscle hardening, breast meat raised, the whole is flat round.
Eating duck
Often people say: Nanjing's famous duck, color, aroma, taste are good, but burned into the dish is not very tasty, the reason why? That is in the cooking method is not used correctly, then you can not enjoy the unique flavor of Nanjing duck. Cooking duck program is as follows:
Soak and wash: soak the duck in water for 1 to 30 hours. Wash the whole body dust, reduce the salt in the meat, the preservation of the longer duck soaking time needs to be a little longer, so that the duck body to achieve a soft state.
Superior pass: choose hard reed poles or small bamboo tubes, cut off the length of about 10 cm hollow section, inserted into the cavity door of the duck, revealing half, so that when the duck into the water to cook, the internal and external temperatures are uniform, shorten the cooking time.
Cooking: in the pot of water, add onion, ginger, cooking ingredients after the ceasefire, has been inserted into the tube of the duck into the pot to wait for the hot water into the duck body, then lift the legs of the duck to pour out the body cavity of the soup, and then put into the pot and add the original amount of soup 1/6 of the cool water into the pot. Cover the duck with a lid slightly smaller than the pot, so that all the duck body immersed in water and simmer for 30 minutes, lift the lid to heat and burn to the edge of the pot bubbles (called the first draw) simmering for 30 minutes, lift the duck legs and pour out the soup in the cavity, put the pot, the second heating, the water will be burned to the second draw, cease fire and then simmer to 5 to 10 minutes, can be cooked. Cooked in this way, the plate duck, tender meat, eat crispy, long aftertaste, sweetness.
The duck body should be hung in a cool and ventilated place. After the snow, snow before the processing of duck, can be saved 1 ~ 2 months; snow processing "wax plate duck" can be saved for 3 months; spring after the spring when the processing of "spring plate duck" can be saved for 1 month. Usually good quality duck, can be saved to the end of April, if placed in cold storage, can be saved for a longer period of time.