Marinated duck neck process and recipe
Required Purchase List:
Large:
40cm diameter stainless steel drum two (one for brine goods, one for boiling water),
One coarse colander, one fine colander,
A fierce stove,
Accurate to 0.1g kitchen with an electronic scale,
A non-stick pan required for sautéing sugar color, as well as a spoon,
A long spoon,
Stainless steel basin 3-5 pcs,
seasoning:
White sugar, edible salt, unsalted monosodium glutamate, fresh ginger, Fujian chili king, Da Hong Pao peppercorns, Da Hong Pao pepper powder, Daqiao chicken essence, soybean oil, maltose syrup, duck intestine powder, and all Chinese medicine spices, chicken rack 10 catties. 10 pounds of barrel bones, 3 pounds of pork skin, and two white chickens
Precautions for purchasing certain raw materials:
1) Unsalted MSG:
The low-cost fake and inferior MSG on the market has a high salt content, and the duck goods made with this MSG are insufficient in umami, and will make the finished product too salty, so do not buy this low-cost fake msG when purchasing. For more detailed instructions on unsalted MSG, please refer to Baidu information.
2) 2) Star Lake brand caramel ethyl maltol
Maltol must use the Star Lake brand. But too many fakes, generally less than 150 per barrel is very likely to be fake, can be purchased on the Tmall mall, do not be greedy cheap. (here the price is in November 2017 Star Lake maltol quote)
3: Ohashi chicken essence
Among the more common chicken essence brands on the market that I have tested, the finished product made of Ohashi chicken essence has a better taste, so it is recommended to use this brand. But its fakes are not in the minority, and it is difficult to distinguish. A more reliable approach is to choose a good supplier to buy.
4) Da Hong Pao Peppercorns
The quality of the peppercorns is crucial to the final taste of the finished product, and it is absolutely impossible to use low-quality peppercorns below 70 per kilogram, otherwise the finished product will be bitter, the aftertaste will be insufficient, and the hemp flavor will not be enough.
Da Hong Pao pepper powder is a powder ground with Da Hong Pao peppercorns.
5: Fujian Pepper King
Its characteristics are thick skin and resistant to cooking, slightly higher or closer than millet spicy, and the aroma is more natural and rich than millet spicy, which is more suitable for brine spicy duck goods.
6) Spices
When buying, do not be greedy for cheap and low-quality spices, the role of spices is crucial, and it can largely determine the taste of the final product. A more reliable approach when buying is to buy from larger, better-run spice stores, which have relatively fewer stale goods because of their fast turnover rates.
Boiling old soup (take 25-35 kg of raw goods as an example)
Notes:
1) Before the first use of the new pot, boil half a pot of water to remove the odor of the surface coating.
2: Stir more in the process of boiling the old soup to prevent the paste pot, this point should be paid more attention to, once the paste pot is abandoned.
Preparation:
A stainless steel bucket with a diameter of 40 cm, 100 grams of sliced ginger, 10 kg of chicken rack, 10 kg of tube bones, 3 kg of pork skin, 2 white strip chickens (the fatter the white strip chicken, the better).
Raw material handling:
The purchased tube bones, chicken racks, pig skins, and white strips of chicken are first soaked in water for about 3 hours to remove blood and odor.
After soaking, smash the barrel bone, cut the pork skin into palm size, and cut the white chicken into pieces.
The chicken rack must be cut off if it has chicken butt.
steps:
1) Blanch the bones, chicken rack, pork skin and white strip chicken first. Rinse with clean water after blanching.
2) Add 65 kg of water, 100g sliced ginger to the pot, and clean the tube bones, chicken rack, pork skin and white strip chicken.
3: Then open fire and bring to a boil over high heat. Bring to a boil and change to a medium-low heat and start the timer.
After 4:7 hours, remove all the residue from the pan and place in a clean container.
5: Then weigh out 40 pounds of broth (if it is not enough 40 pounds and add water to make up enough).
6: Weigh out 40 kg of broth and pour it into the pot, then put the residue into the pot again.
7: Weigh 500g Fujian Pepper King (cut segments), 400g Da Hong Pao Peppercorns, 1 spice (spice ratio at the bottom of the tutorial), rinse these ingredients with water and add to the broth.
8) Sauté 8 pounds of sugar into a sugar color and pour into the pot.
9: Add sugar color and ingredients and turn on the heat, bring to a boil over high heat, change to medium to low heat after boiling, and start the timer.
After 10:90 minutes, weigh 500 grams of salt, 800 grams of Bridge chicken essence, 1000 grams of unsalted monosodium glutamate, 500 grams of rock sugar, 30 grams of Star Lake caramelized maltol into the pot, then bring to a boil, continue to time after boiling.
After 11:10 minutes pour in 50 g of high liquor.
Turn off the heat after 12:10 minutes and time it.
13: After 12 hours of timer, turn the heat again and bring the prepared brine to a boil.
14: Turn off the heat after boiling, then salvage all the residue in the pot and use a thin funnel to completely remove the small residue from the pot.
15: After salvaging clean, turn the heat on again and bring the broth to a boil.
16: After boiling, the broth is made.
The prepared brine soup can be brine 25-35 kg of raw goods, and each time the brine can not be less than 20 kg, otherwise it is difficult to season.
Halogenation:
One: Thoroughly thaw the raw goods that need to be halogenated the next day
The frozen goods that need to be halogenized the next day are weighed first, and after weighing, they can be thawed, and the frozen goods must be completely soaked in clean water at room temperature when thawing. Thaw should not be thawed with warm water, and tap water at room temperature can be used. Thaw time according to the temperature is quite a beginning, summer thaw time can not be too long, otherwise it will make the raw goods deteriorate, winter can extend the thaw time or multiple times to change the water to make the raw goods completely thawed (the specific time of thawing can make the raw goods completely thawed).
Two: blanch the water
First sort the frozen raw goods:
1: Duck neck, duck legs, duck collarbone, duck gizzard and other raw goods without skin are one category.
2: Raw goods with skins such as duck palms, duck wings, duck heads, chicken wing tips, etc. are one category.
3) Duck paws and chicken feet do not need to be blanched.
Process:
1: Add an appropriate amount of water to the bucket (the raw goods that are blanched in water can be completely soaked in water), about 100g of ginger slices, put the goods in (1) in cold water, and boil over high heat, stir more during the boiling process to prevent the paste from the pan. After thoroughly boiling, the raw goods in the pot can be fished out and quickly cooled down in cold water.
2) Then put the goods in (2), bring to a boil over high heat, bring to a boil thoroughly and remove from the boil, then put in cold water to cool down thoroughly.
3: Put all the blanched duck goods into a clean container to control the dry water, 15-20 minutes can be (this step can be ignored, but if you pursue the taste more, you must control the dry water, after controlling the dry water, the duck goods can absorb more old soup, so as to be more flavorful).
Three: ingredients (the amount required per kilogram of raw goods)
Before each brine, you need to add an appropriate amount of water, otherwise the old soup will become darker and darker (add 1 kilogram of water for every 5 kilograms of raw goods). After adding water, you need to add the weight of the added water to the weight of the raw goods when you add the ingredients (for example, if the weight of the raw goods is 25 kilograms, you should add 5 kilograms of water, then the weight of the raw meat plus 5 kilograms of water weight = 30 kilograms, and the proportion of the raw weight of 30 kilograms of raw goods is proportioned when the ingredients are made).
No. 1: 1 serving of spices (spice recipe below the tutorial), chili peppers (12 g for the first time, 7 g for the second time, 5 g for the third time), 5 g for peppercorns, 40 g for sugar, 10 g for salt.
No. 2: Unsalted MSG 8.5 g, Ohashi Chicken Essence 8.5 g.
Four: halogenation
Precautions for the halogenation process:
1: Because the duck neck soup is relatively viscous, it must be stirred a lot during the boiling and brine process to prevent the paste.
2: Regardless of whether the raw goods or spices cause the old soup not to boil, the old soup must be boiled over high heat, and the old soup should be kept boiling during the brine process.
Start of halogenation:
1) Stir the old soup evenly to prevent the paste from boiling.
2) Stir the soup evenly and then start the heat, add the No. 1 ingredients, 1/5 of the raw weight of the water, the appropriate amount of soybean oil, boil the old soup on high heat, the boiling process must be stirred more to prevent the paste pot.
3) After the old soup is boiled, add the duck neck, high liquor (2 grams of liquor per kilogram of meat), No. 2 ingredients, then bring to a boil over high heat, change to medium heat and time. (Example, 6 o'clock integer)
After 4:25 minutes, at 6:25, add the duck head and duck legs, bring to a boil over high heat, bring to a boil and continue to cook over medium heat.
After 5:15 minutes, at 6:40, add the collarbone, duck gizzard and duck heart, and bring to a boil over high heat, then continue to cook over medium heat.
After 6:10 minutes, at 6:50, add duck wings, duck paws and chicken wing tips, bring to a boil over high heat, bring to a boil and continue to cook over medium heat.
After 7:10 minutes, that is, at 7:00, add maltol, coarse peppercorn powder and stir evenly (0.5 grams of Star Lake caramel maltol and 2 grams of coarse pepper powder per kilogram of meat), bring to a boil again on high heat, bring to a boil and continue to cook over medium heat.
After 8:10 minutes, that is, at 7:10, turn off the heat and stuff for 20 minutes (during the stuffy process, the raw goods can be completely pressed into the old soup with grates and heavy objects).
After 9:20 minutes, that is, at 7:30, all the finished products in the pot can be fished out.
10: After fishing out all the goods, use the finest funnel to fish out all the impurities in the old soup, then make an appropriate amount of brine soup for use as a halogen dish (the old soup is seven-tenths of the weight of the added water), and boil the old soup to complete all the brine steps.
11: If the barrel wall is too dirty after the brine is completed, the soup bucket needs to be thoroughly cleaned.
Five: Sorting
After the duck goods come out of the pot, the spices are sorted and the marinated duck goods are sorted, and the seasonings are naturally cooled and poured into a plastic bag and frozen in the refrigerator.
Six: Marinade
Duck intestines, vegetarian dishes and the like must be marinated in another pot, and a stainless steel pot must be used when brineing.
1: Duck intestines:
1: Thoroughly thaw the duck intestines and duck feeding tubes with tap water in advance.
2: Wash the duck intestines and duck esophagus thoroughly.
3: Marinate the washed duck intestines and duck esophagus with an appropriate amount of duck intestine powder and salt for more than 30 minutes (duck intestine powder can be added according to the recommended amount of packaging, and the amount of salt is 5 times that of duck intestine powder).
4) Clean the marinated duck intestines and duck esophagus thoroughly with water.
5: Put the brine soup on high heat and put it into the duck intestine, duck esophagus, put in the duck intestine, duck esophagus tube and then boil it on high heat (the boiling process must be used with a fierce fire, otherwise the finished product is not crisp), close the lid after boiling, simmer for 5 minutes out of the pot for a minute.
6) Add the appropriate amount of chili oil after the duck intestines and duck food tubes are out of the pan and sell.
2) Lotus root and fish tofu:
1) Wash and slice the lotus root thoroughly
2) Boil the old soup of duck intestines after brine, add lotus root and fish tofu after boiling (fish and tofu do not need to be thawed, directly brine), then bring to a boil on high heat, boil and reduce the heat to 10 minutes.
After 3:10 minutes, remove from the pot, then add the lotus root to the appropriate amount of chili oil and sell
3) Potatoes:
1) Slice the potatoes.
2) Bring the brine broth to a boil, add the potatoes after boiling, bring to a boil on high heat, reduce the heat to reduce the heat and marinate until the potato noodles are cooked.
3: Add the appropriate amount of chili oil to the potatoes and sell.
4: Humus bamboo:
1) Bring the brine soup to a boil, add the soaked bamboo segments, bring to a boil again, turn off the heat after boiling, soak for about 15 minutes.
2) After brine, remove from the pan, then add the tofu bamboo to the appropriate amount of chili oil and sell
5: Kelp silk:
1) Thoroughly wash off all salts in water and soak in water for 20 minutes to remove heavy salts.
2) Bring the broth to a boil, add the kelp shreds, bring to a boil over high heat, bring to a boil and cook for about 5 minutes.
3) Add kelp shreds to chili oil after cooking and sell.
The soup of marinated duck intestines and vegetarian vegetables is for single use, and can be discarded after use.
Seven: Preservation of brine soup:
1: The residual impurities on the barrel wall may cause the old soup to change the taste, when there are more impurities on the wall of the bucket after a period of use, the old soup needs to be poured into other clean containers, and then the soup bucket is thoroughly cleaned up and then poured into the soup bucket.
2: After the use of the brine soup must be boiled, after boiling it is forbidden to stir, cover the lid, see the water, so that the preservation of summer can be guaranteed to be up to 24 hours not bad, spring and autumn winter can be guaranteed to be up to 48 hours not bad.
3: It is forbidden to empty the brine soup for more than 2 consecutive times, otherwise it will volatilize the fresh aroma in the brine soup, and the finished product will be blackened.
4: If the brine soup is not used for a long time, the brine soup needs to be boiled and put into an environment below minus 10 degrees Celsius for freezing.
5: Brine soup is best to marinate meat once a day, so as to maximize the preservation of the fresh aroma and color of the brine soup, if you can not meet this requirement, in the temperature below 10 degrees, you can use it once every two days, in the temperature above 10 degrees, it is best to use it every day. In an environment where the temperature is above 10 degrees, if it cannot be guaranteed to be used every day, it can be used once every two days, and it can be boiled and stored on the day in the middle.
Also, it is forbidden to empty the broth more than twice. For example, I don't make meat today, I boil him, the day after tomorrow I don't make meat I will boil it for him again, to the day after tomorrow I still don't do it, I will boil it again, the consequences of this will make the fresh flavor of the old soup volatilize away, each empty burning will volatilize a part of the fresh flavor, the taste of duck goods made of the brine soup that is empty burned 3 times in a row will be greatly reduced, not only the taste, after empty burning more than 3 times, the color will also be greatly reduced, black and dry, so we must pay attention, not what some masters say, do not need to boil.
If you do not use the brine soup for a long time, you can boil the brine soup and put it in an environment below minus 10 degrees Celsius for cryopreservation.
Old soup must be properly preserved, the longer the old soup is used, the stronger the taste, the more mellow, so we must properly preserve the old soup,
Eight: Preservation of duck goods:
After the brine duck goods are thoroughly cooled, put them in the vest plastic bag and put them into the refrigerator for freezing, and get the thaw at room temperature in advance when selling, and then put them into the refrigerated cabinet for sale, do not put all the marinated duck goods out.
If it can't be sold out on the same day, put the remaining duck goods in the plastic bag of the vest and tie the mouth and put it in the refrigerated cabinet to save.
The refrigerated cabinet uses a directly cold refrigerated cabinet, and the air-cooled one will blow dry the finished product.
Nine: When the color of the finished product is lightened and easy to dry after treatment
Because the appropriate amount of water must be added before each halogenation, the concentration of the brine soup will be diluted after many times, and the concentration of the brine soup is not enough, then the brine product is easy to dry and the color is lighter.
When the situation as described above occurs, in the next halogenation, add 1500 grams of malt syrup to the marinade soup (malt syrup has a picture below).
Because the number of brine goods and the heat can not be consistent every time, so there is no specific brine how many times after the halogen will appear the brine soup concentration is not enough, when the halogen of the finished product appears to be lighter, easy to dry, we can add 1500 grams of maltose syrup in the next halogen.
10: Spice formula (30 kg raw goods dosage)
Spice Usage: Spices are used three times after weighing and matching, and the spices are rinsed with water for the first time. The amount of chili pepper we mentioned earlier, the first 12 grams, the second 7 grams, the third time 5 grams, the so-called first, second, third time is the corresponding spice when the first use of the pepper 12 grams (per pound of meat), the second use of spices when the pepper 7 grams (per pound of meat), the third use of spices when the pepper 5 grams (per pound of meat)