Hello everyone, I am Majestic Snack Technology and will continue to share various snack technologies in the headlines from time to time. At the same time, Xiaobian also registered a WeChat public subscription account, search for Maggie snack technology, please pay attention, will share more snack technology, help more people. Give someone a rose, and the hand has a lingering fragrance.
1. Selection of ingredients (duck) white duck, Beijing filled duck (growth period of 39-42 days)
(Goose) meat goose, black brown goose (growth period of 90-100 days) do not use old duck and old goose
2, bloodletting, scalding the duck with boiling water, and then removing the hair and debris from the duck
3. Pumping: Inflate the neck opening of the duck or goose with the air pump of the hose, so that the skin of the duck or goose is fully separated from the meat.
4, dirty and cleaning: the position of the dirty duck or goose above the eye of the best, vertical upward knife, the opening is not too large, do not exceed the sternum (to a hand can be put into the duck or goose belly prevails). Except for the oil of the duck or goose, do not remove all other internal organs, and remove the duck or goose claws and middle wings after cleaning.
5, filler: each duck goose with: goose salt 100-120 grams, goose sauce 50 grams, evenly coated in the duck and goose belly, rub by hand until the material is completely dissolved and then flattened for 2-3 hours.
6, sewing needles: with 17CM of goose tail needles, the duck or goose opening is sewn well, no matter how to sew, its purpose is not to leak, do not leak water can be (Note: the leakage of air skin is not brittle, leaky water does not taste)
7, scalding: boiling water, the duck or goose that has been stitched into the boiling water
Scalding, whole body scalding, the process should not exceed 6 seconds. (Clean the skin before scalding)
8. Over-cold water: Put the duck or goose that has been scalded into clean cold water.
9, epithelial water: (sugar water) 2 bottles of white vinegar, 1 bottle of red vinegar, 0.7 kg of double bridge maltose, 6.3 kg of water, 1 g of flour.
9, inflation: use the inflatable pump to inflate the duck and goose again to make it strong, and when inflating, one hand should be pressed on the suture to prevent the riot.
10, air drying or blow drying: put the duck or goose that has been inflated at the outlet and blow dry. The time is about 5 hours (cannot be left to dry in the sun)
11, burning, roasting: medium and medium-sized fire, the process time of burning is too much about 30-60 minutes, before entering the furnace, the furnace temperature will be burned to 200 degrees, and then put in the duck or goose for 15 minutes when the upper and lower air doors are opened, cooled down to 190 degrees to burn for 20-30 minutes: 3-4 pounds of duck and goose roast for 30 minutes, 4-5 pounds of duck and goose for 35 minutes, 7 pounds of more than 50-60 minutes to observe at any time, the roasting of ducks or geese. Points: Be sure to air dry the skins of ducks and geese before burning.
12 adhesives:
1, roast duck out of the water + water + chicken essence + monosodium glutamate + sugar + old soy sauce color
2, sour plum sauce selection: ice flower brand sour plum sauce
Roast duck Roast goose recipe
Goose salt recipe: 40 grams of salt, 50 grams of sugar, 2 grams of star anise powder, 0.1 grams of fragrant leaf powder, 0.1 grams of clove powder, 0.1 grams of licorice powder, 0.1 grams of cumin powder, 5 grams of monosodium glutamate, plus 30-60 grams of hardcover flower carving wine.
Goose sauce recipe: 3 grams of column sauce, 3 grams of peanut butter, 3 grams of sesame paste, 3 grams of Jinling mochi sauce, 3 grams of noodle sauce, 5 grams of monosodium glutamate, 0.5 grams of pepper powder, 0.5 grams of pepper powder, 10 grams of sugar, 15 grams of osmanthus urgent sauce, 10 grams of minced garlic, 10 grams of ginger, 5-10 grams of sesame oil, 2 grams of caton powder (meat flavor flavor flavored parfum).