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教你做鸭肉火腿
来源:http://www.zuixianya888.com 时间:2017-5-26 16:16:03
一、原料配方
I. raw material formula
鸭肉100公斤、玉米粉10公斤、精盐3公斤、白糖1公斤、白酒1公斤、味精0.5公斤、姜粉0.5公斤、亚硝酸钠10克、胡椒粉或花椒粉0.2~0.5公斤。
Duck 100 kg, corn flour 10 kg, salt 3 kg, sugar 1 kg, white wine 1 kg, monosodium glutamate 0.5 kg, ginger powder 0.5 kg, sodium nitrite 10 grams, pepper or pepper powder 0.2 ~ 0.5 kg.
二、制作方法
Two, production methods

1、原料整理、腌制选用卫生检验合格的新鲜鸭肉或冻鸭肉,去骨、分割、切块,其中瘦鸭肉占70%~80%,肥鸭肉占30%~20%。在切好的鸭肉中加入盐和亚硝酸钠,撒布均匀, 腌制8~10小时至鸭肉发硬、 色泽艳红时即可送入零下5℃冷库中备用。

鸭肉

1, raw material sorting, selection of health inspection qualified fresh salted duck meat or frozen duck meat, boneless, split, cut, which accounted for 70% to 80% thin duck meat, duck meat accounted for 30% ~ 20%. Add salt and sodium nitrite in sliced duck in spreading evenly, marinate for 8 to 10 hours to duck hard, bright red color can be sent to 5 C in cold standby minus.
2、搅拌将腌过的鸭肉放入斩拌机中搅碎,将玉米粉及其他辅料倒入斩拌机内,再加适量水(100公斤原料加水15公斤左右)搅拌均匀,搅拌温度控制在10℃以下。
2, stir marinated duck into the chopping machine in the blender, corn flour and other accessories into the chopping machine, plus the amount of water (100 kilograms of raw water to about 15 kg) mixing, stirring temperature controlled at 10 DEG C.
3、灌制将拌好的肉馅装入灌肠机内,用预先准备好的肠衣进行灌制,灌好后用细线把开口扎紧(如表面有气泡应用针戳孔排气),灌完后用清水洗去肠体外表的杂物。
3, make the mixing of meat stuffing into enema machine, were recorded with pre prepared casings, filled with thin after the opening of the truss (such as surface air bubbles by needle hole exhaust) after irrigation, water wash away the debris of intestinal appearance.
4、烘烤将灌好的肠体送入炉内烘烤,控制炉内温度在70℃左右,根据肠的粗细程度控制烘烤时间(一般烘烤1.5~2小时),待肠衣干燥、色泽稍深即可。
4, baking, will be filled with intestinal body into the furnace baking, control the furnace temperature at about 70 degrees, according to the degree of intestinal thickness control baking time (generally bake 1.5 ~ 2 hours), to be dried casing, and a little darker color can.
5、煮制将烤好的肠体放入90℃以上的水中浸泡15分钟,待水温降至80~85℃时煮1小时即可出锅。
5, boil the body of the baked intestine into the water above 90 degrees Celsius for 15 minutes, until the water temperature dropped to 80~85 degrees Celsius, cook for 1 hours, you can pan.
6、成品重复上述第4步骤,待肠出炉后马上冷却即为成品。
6, the finished products repeat the above fourth steps, to be released immediately after the intestinal cooling, that is finished products.
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