Sauce duck, sauce plate duck, sauce marinated duck neck method, with six sauce duck recipes

#聚光创作大赛#

Process flow and technical analysis of sauce duck

1. Formula:

100 fat ducks, 3-5 kg of soy sauce, 7 kg of salt, 5 kg of sugar, 300 grams of cinnamon, 300 grams of star anise, 3 kg of green onions, 300 grams of fresh ginger, 100 grams of Sichuan pepper, 100 grams of tangerine peel, 20 grams of cloves, 20 grams of sand kernels (the ingredients can also be selected according to the taste, generally sweet in the south, salty in the north)

Second, the process flow

Raw materials are selected→ slaughtered→ pickled→ pre-cooked→ colored→ baked→ trimmed, bagged→ sterilized→ finished products

Third, the key points of operation

1. Choose the raw materials

Selection of raw materials: raw materials should be selected from the current year or the previous year of healthy ducks, requiring a live weight of more than 1.75 kg, body length, body width, chest and leg meat plump, and walnut meat in both intestines. Before slaughtering, it is best to use rice or rice bran and corn as the main feed for several weeks to promote fattening, so that the fat and meat are tender, and the skin is white.

2. 宰杀

Cut a small cut in the neck of the duck with a sharp knife, cut the blood vessels, drain the blood, pluck the feathers, enter the rosin pot and roll for a week, then take it out and put it in the cooling pool. After plucking out the coarse hairs and fluff, disembowel and remove the internal organs. Before evisceration, the 2 wings and 2 feet are removed, with the 2 wings at the 2nd joint and the 2 feet at the joint below the femur. Cut a small incision of 4~6 cm vertically in the abdomen, remove all internal organs including lungs and kidneys, and then wash the residual mucosa and blood stains with water, soak for about 2 hours to take out the duck and drain the water.

3. Marine

Pickling: Put the salt into the pot, add 3 grams of star anise to 500 grams of salt, stir-fry with fire, and process and grind finely. Then according to the proportion of 120 grams of fried salt per kilogram of duck, rub the whole body and the inside of the body cavity with fried salt until the salt dissolves, and then stack the duck in the tank to marinate for about 10 hours, so that the skin of the duck is wrinkled, and the muscles are stiffened into duck blanks.

4. Pre-cooked

Put the marinated duck blank into the pot, add water to immerse, boil over high heat, boil for 15 minutes, remove it, wash it with cold water, make the duck white, and reduce the salty taste, drain the water. Then put the duck blank in the pot, add water to submerge again, put the auxiliary materials, boil the water with a strong fire, change to a low heat and cover and simmer until the duck is soft, keep the water boiling at 90-95 °C for 30-35 minutes, remove and dry.

5. Color

A thin layer is gently brushed on the pre-cooked and dried duck with a brush dipped in sugar and then sent to the baking room.

6. Bake

The temperature of the baking room is between 75-85 °C, and the temperature distribution of the baking room should be checked often to avoid excessive charring of raw materials in the barbecue, and to prevent the temperature from being too low and not easy to dry the moisture, causing deterioration. The baking time is generally about 2 hours.

7. Packing

Remove the exposed bones from the duck to prevent puncturing the laminated film bag. Each sachet is 0.5 kg ± 5 g.

8. Sealing

The sauced duck packed in the composite bag is vacuum-sealed at 120-124 kPa.

9. Bacillus

Under the condition of 121 °C, sterilized for 35 minutes, and the temperature after cooling is about 40-45 °C, that is, the finished product.

Processing method of whole duck and marinated duck neck in sauce board

1. Whole duck in sauce board

Choose fresh and no peculiar smell, no blood clots in the skin, and no damage to the shape of the frozen whole duck. Thaw with water, drain and set aside.

Peel the ginger, put it into a household juicer with cooking wine, crush it, mix it with salt, and get the marinade. Apply the marinade to the whole body of each duck in turn and marinate overnight at 0-4°C. Rinse the duck skin marinade with clean water.

A bamboo skewer is placed horizontally on the breast of each whole duck to stretch the inner chamber of the whole duck. Apply maltose water evenly from head to leg on the whole body of each duck, maintaining a dosage of 10-13 grams per duck. Wrap the whole beak and bottom of the wings in foil to avoid burning. After the temperature in the oven rises to 150°C, the whole ducks are hung in turn, and the whole ducks should not touch each other, and the duck skin is facing the flame.

When the surface of the whole duck is golden brown, remove the whole duck from the oven at a time. When baking, you can use a bamboo skewer to pierce the thickest part of each duck leg meat, quickly pull it out, see if there is blood flowing out, and if there is blood flowing out, put it back into the oven, and the roasting time depends on the specific situation.

Marinade. Marinade formula: 60 grams of star anise, 40 grams of kaempfera, 40 grams of cumin, 40 grams of cinnamon, 50 grams of sand kernels, 50 grams of grass fruit, 50 grams of white cardamom, 30 grams of galangal, 50 grams of cloves, 30 grams of Huoxiang, 30 grams of tangerine peel, 20 grams of Sichuan pepper, 20 grams of bay leaves, 30 grams of red yeast rice, 40 grams of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate, appropriate amount of bone broth. Boil the braised soup, wait for the braised soup to boil, turn off the heat, put the duck neatly, make the duck fully immersed in the braised soup, simmer for 18 minutes, and take out the whole duck on the sauce board.

Sauce marinated duck neck

After removing the packaging of the frozen duck neck, thaw it with water until soft, drain and set aside.

Peel the ginger, put it into a household juicer together with the cooking wine, crush it, mix it with salt to obtain the marinade, and marinate it at 0-4 °C overnight. After the water boils, blanch the marinated duck neck for 10 minutes, and quickly cool it with cold water for later use.

Marinade recipe: 1 kg of hot sauce, 250 grams of Sichuan pepper, then add 30 grams of star anise, angelica angelica, 30 grams of white cardamom, 25 grams of grass fruit, 20 grams of betel nut, 15 grams of fragrant fruit, 28 grams of cinnamon, 20 grams of red cardamom, 20 grams of good ginger, 18 grams of nutmeg and licorice, 22 grams of sand kernels, and 16 grams of cloves. Cover the pot with a lid and boil over high heat for 2-3 hours to reduce the water in the pot by 1/3. Add 750 grams of salt, 500 grams of monosodium glutamate, 1000 grams of salad oil and ice (can be adjusted appropriately), 400 grams of white sugar, 250 grams of chicken essence, and 50 grams of dark soy sauce. Boil the soup. After the braised soup boils, put the blanched duck neck in, turn to low heat and marinate for 30 minutes, then turn off the heat and simmer for 30 minutes, and remove the sauce to get the marinated duck neck.

6 sauced duck recipes are attached for reference:

Anhui Lu'an sauce duck

Raw material formula (based on 100 fat ducks) 3kg of soy sauce, 7kg of salt, 0.02kg of cloves, 0.1kg of tangerine peel, 5kg of sugar, 0.3kg of fresh ginger, 0.3kg of cinnamon, 0.02kg of sand kernels, 0.1kg of Sichuan pepper. Hangzhou sauce duck

Raw material formula (based on 100 light ducks) (1) Recipe 1 20kg of sugar, 0.4kg of ginger, 4kg of Shao wine, 28kg of soy sauce, 1.2kg of green onions, 0.24kg of cinnamon. (2) Formula 2: 2kg of salt, 6kg of white soy sauce, 0.6kg of liquor, 0.01kg of potassium nitrate, 0.4kg of sugar, 0.2kg of green onions, and 0.2kg of ginger. Nanjing sauce duck

Raw material formula (based on 100kg duck) 5kg of soy sauce, 0.02kg of sand kernels, 7.5kg of salt, 0.75kg of red yeast rice, 5kg of sugar, 3kg of green onion, 0.3kg of cinnamon, 0.3kg of ginger, 0.3kg of star anise, 5kg of Shao wine, 0.03kg of cloves, 0.06kg of sodium nitrate. Note: 0.06kg of sodium nitrate is dissolved to make 2kg of brine. Nanjing sauce duck home production

Raw material formula (based on 1.5kg of fresh fat duck) soy sauce 250g, cinnamon 12.5g, sugar 300g, cloves 12.5g, ginger 50g, licorice 12.5g, green onion 100g, star anise 12.5g, sesame oil 125g.

Suzhou sauce duck

Raw material formula (based on 100kg duck) 5kg of soy sauce, 7.5kg of salt, 5kg of sugar, 5kg of Shao wine, 3kg of green onion, 0.3kg of cinnamon, 0.3kg of star anise, 0.03kg of cloves, 0.02kg of sand kernels, 0.75kg of red yeast rice, 0.3kg of ginger, 0.06kg of sodium nitrate. Note: 0.06kg of sodium nitrate is dissolved to make brine