Raw and auxiliary material
Raw material: Ma duck (calculated by 20kg)
Seasoning: 200g of salt, 60g of monosodium glutamate, 40g of soy sauce, 6g of garlic, about100g of sugar, 20g of honey, 30g of tree pepper and 30g of Redmi.
Brine ingredients: water 12000g, pepper 90g, pepper 2 10g, pepper 90g, Vitex negundo 360g, ginger 180g, onion 150g, salad oil 900g, and old bittern paste10g. White sugar 180g, cooking wine 2400g, Angel yeast extract KA66 (aftertaste powder) 30g, Angel yeast extract TC0 1 (chicken fresh cream) 60g, Angel yeast extract TB0 1 (beef thickened cream) 80g. Gardenia 10, Arnebia euchroma 5g.
production process
1. Duck pretreatment
Slaughter the duck, remove the viscera and feet, cut it open from the chest and wash it, then hang it to dry;
pickle
Preparation of pickled dry salt: stir-fry refined salt Zanthoxylum bungeanum in a pot, add 0. 1.25% fennel, stir-fry until steam evaporates, take out and grind to make dry salt;
Initial salting: Weigh the ducks and use 6.25% dry salt. Put 3/4 of the salt into the neck incision and turn it repeatedly to make the salt stick to all parts of the abdominal cavity evenly. After rubbing salt, put it into the cylinder in turn, take it out after pickling for 12 hours, lift the tail wing and open the anus to make all the salt water in the cavity flow out;
Double salt: How to match pepper and spiced powder (spiced powder and thirteen spices)? ), sugar mixed evenly, smeared on ducks, smeared on thick meat. Add Chili powder, then put it in the jar for ten hours, turning it once in the middle. If the duck meat is big, the curing time will be longer;
3. Plastic surgery
After the duck comes out of the tank, hang dry salt water, dry it with hot gauze, cut off the duck's back, leave the main spine on the right, clamp the duck's head with the left wing, bend the tip of the right wing upward, and spread the duck with bamboo pieces.
Step 4 bake
Make a fire with cereal grass, sprinkle chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. Some workshops are baked with bituminous coal, and the chaff can only be scattered after the smoke is completely burned.
5, marinating
"three steps and one hour"
Step 1: Weigh water, pepper, pepper and oil and simmer for 30 minutes. Other auxiliary materials (except the old bittern paste) can be weighed according to the formula when boiled with low fire. Step 2: Dissolve the weighed old bittern paste, add it into bittern and simmer for 20 minutes. Step 3: Add all the auxiliary materials into the salt water and stir to dissolve. 10 minutes later, add 10 Gardenia and 5g Lithospermum to make brine, flatten the duck semi-finished product with a colander, cook for 20min, and then add honey and monosodium glutamate; Leave the fire for 20 minutes and take out the pot.
6. Dry ...
Put the salted duck into the drying room and dry the water quickly. It can be dried quickly without drying room.
The staff said
1, pepper particles and pepper segments can be added at the initial stage of curing to further increase the spicy taste, but it should be noted that it should be wiped clean before baking to avoid easy burning during baking, and Jiang Ye can be shredded and taken out more easily.
2, rock sugar and honey must not be saved. First, the color is more beautiful. Second, it is neutral, salty and spicy, and salty and sweet. You can also add Siraitia grosvenorii instead of some honey.
3. Stir-fry 5g of Arnebia euchroma in a small amount of vegetable oil. When the oil turns vegetable red, it can be added to the pot, so that the salted duck will be redder and brighter.
4. Because the duck embryo is baked, it should not be marinated for too long, and it can be cooked thoroughly. After a long period of pickling, the taste of duck has completely penetrated into the bone, so the soaking time in the marinade should not be too long, so as not to be too spicy.
5. Air drying is also very important. Air-dried duck meat has stronger fragrance, firmer meat quality and more chewy.
6. Tree pepper is a unique woody pepper. If you can't buy it, switch to ordinary peppers. You should adapt your food to local conditions.