The following is my experience in making duck necks.
First, boil the stock:
Operation process: add seven portions of water into a 45 cm pot → mix and wash the medicinal materials for later use →6 kg of edible oil.
1, boil the water and oil first; 1.5 Jin of Fujian king pepper, 4 Liang Dahongpao pepper, and boiled in clear soup without any seasoning (note: the first pot of medicinal materials needs to be boiled, and the water can be boiled to 65438+3/00).
2. Take the medicine and oil out of the pot, and pour out the water inside, just need the oil.
3. Pour the fished oil into the pot, then add water for 7 minutes and simmer for 3 hours. At this time, the soup is "muddy yellow" and the oil is "yellow red". After two times of repeated boiling, the smell of the medicine in the soup has reached a certain concentration, but the smell of the meat has not. At this time, brine can be tested to promote the development of soup.
Second, the production of hairy soup:
1, no meat smell: at this time, the soup is mixed, that is, the above-mentioned bad phenomena are removed by the experiment of stewed vegetables, the fleshy raw materials are put into the pot, the soup is boiled with strong fire, a certain amount of salt and sugar monosodium glutamate are added, and the concentration is tasted.
2. Marinate the raw materials with low fire and take them out. The function of marinating is to refresh meat products, enhance fragrance and taste. It can absorb bitterness and melanin in soup and lay the foundation for cooking. Repeat marinating for about 3 times, and the color and fragrance of the hairy soup will enter the process of finished soup.
3. Finished soup: After three bittern tests, the color and fragrance of hairy soup were basically normal, and it was put into production according to production requirements. At this time, the soup is yellow and the oil is red and yellow. The fragrance is rich, and the aftertaste of the product is fragrant after cooling. Mixing red oil makes the product spicy and lasting.
4, soup seasoning ingredients list: 2.5 kg of salt, 2.5 kg of monosodium glutamate, 0.5 kg of sugar, add 20 grams of Tougu ointment.
Third, the key to production:
1, the process of making soup must be on fire.
2. Cover the soup well, and don't open the lid often, otherwise the fragrance will evaporate easily.
3. After the soup is boiled, add duck neck series raw materials and cook it repeatedly for 3 to 4 times to achieve the best effect in the pot.
4, the use effect of the old soup The longer the cooking time, the more aftertaste, the stronger the fragrance.
5. Long-term use, when the soup is turbid or sticky, it needs to be precipitated, filtered with gauze, and a quarter of the sediment at the bottom of the pot is dumped.
Four. Ingredients list: (The following product ingredients list is calculated by 100 kg, and salt, sugar and monosodium glutamate are calculated by kg).
1. process flow: primary processing of raw materials → bittern soup → bittern → leaching → finished product.
2. Production process:
Thaw the duck neck → Boil the marinated soup → Check the spicy taste → Adjust to the best condition → Pour the duck neck → Boil with strong fire → Add a certain proportion of seasoning → Boil on medium fire for 30 minutes → Turn to low fire 15 minutes.
3. Turn off the fire after the duck neck brine is cooked thoroughly, let the oil in the soup float out of the noodle soup, and then drain the duck neck out of the pot.
4. Features of the finished product: natural color, clean and refreshing duck neck, rich and mellow flavor of traditional Chinese medicine, salty, sweet and spicy, and endless aftertaste.
Five, product curing time:
Duck neck, marinated for 45 minutes and stewed 15 points; Duck feet, marinated for 5 minutes, stewed 15 minutes; Marinate duck head for 3 minutes and braise in soy sauce 15; Marinate duck wings for 2 minutes and braise in soy sauce 15; Cured duck legs/stewed in 0/5 minutes with KLOC-0/5 minutes; Duck Jane, marinated for 20 minutes, stewed for 8 minutes; Duck heart curing 15 points for 8 points; Duck intestine and duck liver, marinated 15, stewed 15; 2 points for kelp and halogen; Lotus root, pickled 15 points; Marinated eggs, marinated 15, braised 15; Bean skin, marinate for 5 minutes, stew for 10 minutes.
If the product is not cooked, the stewing time can be extended.