Stuffy duck making technique
(1) Treatment of duck fishy taste:
1, duck is the best dish on the table, is the excellent nutritional food that people supplement, if not treated
Deodorization will cause the eater to have disgust, nausea and vomiting, not only can not achieve the purpose of eating, but also shadow
Ringers are in good health, so it is necessary to remove the fishy odor to improve the quality of duck dishes.
2, fresh duck treatment should be processed according to the structure of the duck.
(1) The duck is slaughtered, and after cutting, there are two pieces of fat duck fat oil on the body, which must be removed; in addition, the duck
The fishy cheeks are mainly from the duck belly at the tail, which must be removed and cleaned. Especially ducks within l kg
The heaviest, after cutting, soaked with water and washed, and then processed and made.
(2) Bloody gas of ducks: due to improper slaughter, bloodletting is not pure, resulting in blood in the body, it should be soaked with clean water first
Body white and then pickling processing, such as blood gas is too heavy, will affect the seasoning during the pickling process, not only increase the seasoning
The amount of material also makes the marinade liquid can not be reused, which increases the processing cost.
(3) Meat sandwich gas: duck meat itself with meat sandwich gas, should first be soaked with light salt water for several hours, washed with warm hot water
Several times, when marinating, use some spicy flavor, onion, ginger, garlic, and cooking wine.
(4) Fishy astringency: When marinating, add parsley, shallots, wine and sugar to remove or reduce the fishy astringency.
(5) Oil and gas consumption: Due to the long storage time of ducks, there are yellow and dry, soft flesh and small holes. It can be soaked in hot alkaline water and washed repeatedly, and when marinating, more wine, sugar, spicy flavor, peppercorns, etc. are added.
3. The fishy taste can be treated by dipping, rinsing, washing, brushing and aggravating auxiliary seasoning methods. Auxiliary spices are incense leaves,
Tangerine peel, pepper, cinnamon, fennel, cloves, white root, grass mushroom, pepper, licorice, chili powder, rice wine,
Shallots, ginger, garlic, peppers, etc. According to the processing characteristics of the duck, choose several main seasonings to go
Removes fishy and adds aroma, such as rice wine, shallots, white root, cloves, licorice, fragrant leaves, peppers and so on. all
Spices are processed into spice powder or boiled into spice water to use when marinating. Rice wine is essential, on the one hand
Removing duck fishy gas, on the one hand, can fully extract the alcohol-soluble components in the fragrance, so that the utilization rate of the fragrance is higher.
Some ethyl maltol can also be added appropriately, which has a significant effect in adding fragrance to remove odor, and the amount added is 100 gong
Pound duck plus 10 to 20 grams, not too much.
(2) Flavor and freshness: It is not advisable to increase the aroma of meat by adding flavors such as chicken, pig and cow
Because their characteristic aroma can distort the original aroma of the duck. Optional good heat resistance, umami soft taste
And long-lasting fresh yeast extract and hydrolyzed plant protein combined with monosodium glutamate added to the marinade solution, hydrolyzed plants
The amount of protein added is 2‰ of duck weight, and the yeast extract is 5‰ of duck weight to overcome the defect of i+g instability,
And can increase the meat aroma to remove odor, and after frying to produce a pleasant aroma, so that the duck meat delicious flavor,
Do not mask the characteristic duck fragrance. If you want to add a deeper layer of meat aroma, you can add a stable heat reaction and natural aroma
The meat flavoring paste makes the duck meat aroma more mellow and complete. Adding a certain percentage of oral glucose is also good
The improved taste can increase the domain width of the umami on the one hand, and can increase the depth of meat aroma, because the glucose is high
The Merlard reaction with amino acids in the meat during warm frying produces a special aroma and a fishy taste to the duck
It has an inhibitory effect.
(3) Water retention: pay attention not to add tender meat powder containing protease, the duck body is marinated for a long time, the muscle is overly enzymatic, so that the meat tissue is loose and loses elasticity, there is no chewing feeling. The addition of phosphate should also be specially injected
Do not make the solution ph too high, should be added to the amount of less than 5 ‰, and add some acid phosphate to
Eases pH. Do not add phosphate directly to the marinade solution to prevent uneven and uneven curing of clumps
Some phosphate concentrations are too high to achieve effective pickling effects. Preferably mixed with sugar and salt,
for better dispersion.
(4) Processing precautions:
1. After all kinds of marinades are mixed, put them into the duck blanks and marinate at low temperatures (2 to 4 °C) for more than 16 hours. certain
To control the temperature, not too high, otherwise it will cause the duck billet to deteriorate due to microbial reproduction and produce a peculiar smell. pickle
The liquid should be discarded after three repetitions to avoid the smell of blood being too heavy and affecting the taste. Add various pickles for the second time
The material should be reduced to 70% of the previous batch to keep the taste of each batch stable.
2, when frying, use a pressure fryer to keep the oil temperature at a certain height, so that the frying time is as short as possible. combine
And the heating power should be large enough, but also to reduce the frying time, to avoid dehydration caused by the long frying time,
The taste is dry wood, and the aroma is lost too much, making the aroma insufficient.
3, the oil can be appropriately added to some essential oils as perfume, but not too much, too much will cause consumption due to distortion
Disgusted, the amount added is better not to be distorted.
4, frying oil should be replaced frequently, do not cycle for too long, on the one hand, long-term high temperature will produce some oxygen
Chemicals make the oil quality inferior, not only affect the taste of the product, but also produce some harmful substances. We can pass
The method of adding antioxidants prolongs the service life of the frying oil, which not only reduces the processing cost, but also reduces the deterioration caused by the high temperature reaction and oxidation. Guarantee the stability of the final quality of the product and the shelf life of the product
Blackness has a preventive effect. The antioxidants available are: tbhq, bht, tea polyphenols, sodium citrate, etc.,
The amount of antioxidants added is generally controlled at about 0.02%, and the effect will be even greater if several antioxidants are compounded
Well, the total amount should not exceed 0.02%.
The flight of the "foul-billed duck" illustrates the truth that a good product must stand the test of history
Any kind of fancy product made only by small tricks cannot stand the test of time. To make the "hungry duck"
Flying back again, you have to adjust the ingredients, improve the processing process, and make a truly delicious duck product.
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