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醉仙鸭加盟店讲解为鸭子打气的方法
来源:http://www.zuixianya888.com 时间:2020-12-31 16:19:05

烤鸭是人们喜爱的小吃之一,在烤鸭制作时有一道特别的工艺,那就是给鸭子打气,给鸭子打气听起来比较的匪夷所思,但这步骤是决定烤鸭质量的关键步骤,现在,醉仙鸭加盟店讲解为鸭子打气的方法:

Roast duck is one of people's favorite snacks. There is a special process in the production of roast duck, which is to cheer the duck up. It sounds strange, but this step is the key step to determine the quality of roast duck. Now, Zuixian duck franchise store Explain how to cheer ducks up:

将鸭洗净放在木案上,从小腿关节下切去双掌,割断喉部的食管和气管,从嘴进而拽出鸭舌。左手拿着鸭头,右手从喉部开刀处拉出食管,左手拇指沿食管向嗉囊推进,使食管与周围的结缔组织分离。

Wash the duck, put it on a wooden table, cut off the palms from the lower leg joint, cut off the esophagus and trachea in the throat, and then pull out the duck tongue from the mouth. The left hand holds the duck's head, the right hand pulls out the esophagus from the throat incision, and the left thumb pushes along the esophagus to the crop to separate the esophagus from the surrounding connective tissue.

食管剥离后,不要抽断,仍留在颈腔中。右手把气泵的气嘴由刀口插入颈腔,左手将颈部和气嘴一起握紧,打开气门,慢慢将空气功充入鸭体皮下脂肪与结缔组织之间,当气充到八成满时,关上气门,取下气嘴,用左手食指紧紧卡住鸭颈根部防止跑气,拇指和中指握住鸭颈和右膀,右手拿住鸭的右腿,鸭脯向外倒卧,两手向中间一挤,使气体充满鸭身各部。

After esophageal dissection, do not pull off, still remain in the neck cavity. With the right hand, insert the air nozzle of the air pump into the neck cavity through the knife edge. With the left hand, hold the neck and the air nozzle tightly together, open the air valve, and slowly fill the air into the subcutaneous fat and connective tissue of the duck. When the air is 80% full, close the air valve, take off the air nozzle, tightly clamp the root of the duck neck with the index finger of the left hand to prevent running air, hold the duck neck and right arm with the thumb and middle finger, and hold the right leg of the duck with the right hand Lay the duck on the outside, squeeze the hands in the middle to make the air fill all parts of the duck.

鸭子打气后,不能再用手拿鸭脯,只能拿翅膀,腿骨及头颈。因为手指碰着打气的地方,就会有凹 陷的指印,影响烤鸭质量。

After the duck is pumped up, it can no longer hold the duck breast in its hands, but can only hold its wings, leg bones and head and neck. Because the fingers touch the air, there will be concave fingerprints, affecting the quality of roast duck.