Brine duck recipe and production process

Brine duck recipe and production process

Ingredients: 5 white striped ducks are about 3.5 kg each.

Spices: Star anise 20 g, Bai Zhi 15 g, Bai Qi 10 g, Chamom leaf 5 g, cumin 5 g.

Ingredients: salt, monosodium glutamate, spring onion, ginger, rice wine.

Sautéed salt: fine salt, peppercorns, star anise.

Clear brine: coarse salt, peppercorns, star anise, green onion, ginger.

Here's how:

First, the production of clear halogen:

(1) Add 50 kg of water to the pot, add 9000 grams of coarse salt (fine salt is also available), bring to a boil on high heat, boil for 30 minutes, and set aside.

(2) Add 1000 grams of green onion, 500 grams of ginger slices, 50 grams of star anise, 50 grams of peppercorns in the ceramic jar, and set aside.

(3) Pour the boiled brine into a ceramic jar, let it cool, and set aside.

2. Sautéed salt:

Add 1000 grams of salt, 50 grams of peppercorns, 30 grams of star anise, sauté over low heat to bring out the aroma, sauté until slightly brown, set aside.

Third, dry pickling:

Wash the duck, about 40 grams of sautéed salt per pound of meat, and spread evenly on the duck embryo.

Apply to the abdominal cavity first, then apply evenly to areas with particularly thick flesh on the surface.

After this step is done, it is left to the side, marinated in the summer ~ 3 hours in the winter for 4 hours, and turned over once in the middle.

4. Wet pickling:

Rinse the dried and marinated duck embryos with water, drain the water, and then marinate them in the brine for 3-4 hours. Scoop out and set aside.

5. Air drying:

Rinse the wet marinated duck embryos again with water and hang them to drain. Air dry or blow with a fan for about 30 to 60 minutes, set aside.

Sixth, brine production:

Add 50 kg of water to the pot, add a spice packet, 500 g of ginger (cracked), 500 g of spring onion or green onion, 250 g of monosodium glutamate, 200 g of salt, simmer for 30 minutes, set aside.

7. Brine:

First, each duck embryo abdominal chest is stuffed with two spring onions and two slices of ginger, this step is mainly to remove the fishy smell.

In the boiling pot state of brine, put the duck embryos into the pot and press a grate on top to prevent floating. Then, after the pot is boiled, change to a low heat, and always keep the brine in the pot as if it does not open. When brine for about 40-45 minutes, use chopsticks, insert the thick meat, if the flow is water or oil, there is no blood water that is cooked, out of the pot.

concentrate:

This brine duck method is a white brine duck method, not a traditional brine duck method.

Because it has been dried and wet, the brine can generally add up to 200 grams of salt as the bottom flavor, and the salt in the duck embryo will precipitate into the brine.

In fact, this method can completely abandon the clear brine pickling, only need to be dried and salted, directly cooked. If it is not wet-cured, the proportion of salt in the brine should be increased. About 600 grams of salt need to be added, and 500 grams of rice wine should be added to the brine, or cooking wine to remove fishy.