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醉仙鸭的简略做法,吃出好的滋味
来源:http://www.zuixianya888.com 时间:2018-8-17 14:47:58
很简略,把鸭子用盐淹下多放点 尤其是肚子里面 放些葱 生姜 盐 3小时今后 拿盐水里煮 盐水别太咸 煮好今后 把鸭子拿出来 等煮的盐水冷了今后 在把鸭子放进去 泡 1小时 然后就好了
Simply put more salt in the duck, especially in the stomach with some onion and ginger salt 3 hours later take brine boiled salt not too salty cook the duck out of the future to wait for the boiled brine cold in the future duck put in to soak for an hour and then good
(放在锅里加盐花椒八角煮,然后白切)
(put in the pot, add salt, pepper and star anise, then cut it in white).
从选料制造至老练,有一套传统办法和要求。其要诀是“鸭要肥,喂稻谷,炒盐腌,清卤复,烘得干,焐得足,皮白,肉红、骨头酥”。制造的鸭要体长、身宽、胸部及两腿肌肉饱满,两腋有核桃肉,去毛后体重1.75公斤以上的健康活鸭,宰杀前要用稻谷催肥。

There is a set of traditional methods and requirements from material selection to sophistication. The key is "duck to fat, feed rice, fried salt salted, brine compound, baked dry, full of enthalpy, skin white, flesh red, crisp bones". Ducks should be long, wide, chest and legs full of muscle, both axillaries have walnut meat, after hair removal weight of more than 1.75 kg of healthy live ducks, slaughter before using rice fattening.

醉仙鸭加盟

在生产工艺上也独具一格。宰杀技能精深,刀口很小,要出尽鲜血。浸烫脱毛,不要欢腾水,免伤表皮。脱掉大毛,拔尽小毛,通过水漂后,截去脚翅,在鸭腋下开一个寸余长小口,从中掏出内脏,表面看来体型完整。腌制技能是制好的要害。用的是通过熬制的的陈年迈卤,把握盐度(用炒盐),配以各种香料,下卤十几小时,即起卤上钩晒干。质量要求:体表光白无毛,无皱纹,肌肉缩短发硬,手持鸭腿,颈脖直立不弯,所谓“直脖”;八字骨扁开,胸骨突起,鸭身呈扁圆形;肌肉切面紧密,呈玫瑰色,并且色彩共同,以竹签刺入腿肌和胸肌肉,拔出后有香味;用20至25℃之间用口测验有特殊香味。这就是规范的,不光色香味形俱佳,并且营养丰厚。
It is also unique in production technology. The slaughter skills are deep, the blade is small, and blood is needed. Blanching and scalding, do not jubilant water, do not hurt the epidermis. Take off the big feathers, pull out the small feathers, drift through the water, cut off the wings, in the duck's armpit to open an inch long mouth, out of the viscera, the surface looks complete. Curing skills are the key to making good. The use is through the boiled aged brine, to grasp the salinity (with fried salt), with a variety of spices, brine for more than ten hours, that is, from the brine hook drying. Quality requirements: white, hairless, no wrinkles, muscles shortened and stiff, holding duck legs, neck erect and not curved, the so-called "straight neck"; octagonal flat, sternal protrusion, duck body is flat round; muscle cut closely, rosy color, and common color, bamboo sticks into leg muscles and chest muscles, after pulling out the fragrance; with 20; There are special fragrances in mouth test between 25 and C. This is standard, not only light, but also rich in flavor and shape.

(醉仙鸭全国培训中心,若您有什么问题,可关注我们醉仙鸭加盟网站 http://www.zuixianya888.com)

(Drunk Immortal Duck National Training Center, if you have any questions, please pay attention to our Drunk Immortal Duck Website http://www.zuixianya888.com)