Material selection: Free-range ducks are preferred.
It is best to use free-range horse duck to make black duck. Horse duck has moderate body shape, thick meat and low fat content, which is the best raw material for making black duck. If there is no such duck in the local area, you can use other high-quality laying ducks instead. Pay attention to the choice of ducks over 10. Old ducks are the best, fragrant and chewy.
Production process of black duck:
Primary processing of whole duck-pickling-dried skin-baking-marinating-soaking.
The first step is the primary processing of the whole duck.
Slaughter live ducks, unhairing, washing, chopping off paws, pulling out tongue, taking out internal organs from the stomach, washing inside and outside, repeatedly rinsing with clear water, and changing water three times in the middle.
Step 2: Pickling
12 salt powder;
Zanthoxylum bungeanum150g, Illicium verum100g, Kaempferol 75g, Cinnamomum cassia 75g, Foeniculum vulgare 75g, Amomum villosum 50g, Amomum villosum 50g, Amomum villosum 50g, Aucklandiae 50g, Glycyrrhiza uralensis Fisch.100g.
Marinate for at least 8 hours:
Take 50 ducks as an example (each weighs about 2.6 kilograms). Put 400 grams of medicinal powder into a big basin or salt bucket, pour 33 kilograms of boiling water, and keep stirring until the fragrance of the medicinal powder is fully dispersed. Add salt1100g, monosodium glutamate 450g, acesulfame K15g, duck essence 250g, onion, ginger and garlic 500g and cooking wine 500g.
Narrator Luo Wei
A, acesulfame K, a high sweetness sweetener, is a white crystal, which is mostly used to sweeten drinks. The purpose of using it here is to sweeten duck meat.
B, duck meat essence is white powder, its function is to increase the flavor and freshness of duck meat, and there are additives on the market.
C, the above powder can't be boiled, so it should be fully soaked in boiling water like making tea.
D, after the duck is salted, turn it every 5 hours.
Step 3: Dry the skin.
Take the salted duck out, hang it with a hook and drain it, and then use a high-power fan to dry the water on the skin (about 10 minute).
Narrator Luo Wei
After the duck is fished out, it will be stained with dregs. I won't erase it if I make it. If the hotel has high requirements on the appearance of the black duck, you can also rinse the skin with clear water and blow dry it.
The fourth step is baking.
Put 5 kg of fruit charcoal into the roast duck oven for full combustion, hang the dried duck into the duck oven when the smoke becomes small, open the vent at the top of the duck oven, keep the fire at a moderate temperature of about 180 degrees, bake for about 60 minutes, and take it out for later use.
Step 5: Halogen bubbles
Twenty-nine seasonings for braised duck;
500 grams of Zanthoxylum bungeanum, 50 grams of cinnamon, 50 grams of dried tangerine peel, 60 grams of star anise, 50 grams of cinnamon, 40 grams of rhizoma kaempferiae, 20 grams of clove, 50 grams of radix aristolochiae, 40 grams of galangal, 50 grams of tsaoko, 60 grams of nutmeg, 40 grams of angelica dahurica, 30 grams of cardamom, 40 grams of bitter orange, 50 grams of licorice and 50 grams of rapeseed. After mixing the above medicinal materials in proportion, divide them into small portions according to the amount of marinating each time, and wrap them with gauze for later use.
Marinating process
1. Boiling soup: put 30kg of clean water and 20kg of bone (or chicken and duck bone) in a stainless steel barrel and cook for 4 hours until the bones are separated and the meat is crisp and rotten. After taking out the bones, add 5 kg of edible oil, 600 g of dried peppers, 500 g of prickly ash and 200 g of marinated duck spices, boil, simmer for 4 hours, and then add mixed sugar.
2. Seasoning the base soup: bring the base soup to a boil, and add dried chili 1kg, dried prickly ash 800g, light soy sauce 750g, Lee Kum Kee oyster sauce 1kg, Lee Kum Kee seafood sauce 500g, column sauce 250g, Sichuan sweet noodle sauce 700g, sugar color 200g, double caramel pigment 50g and chicken powder 50g.
Narrator Luo Wei
1, mixed sugar, that is, white sugar, rock sugar and honey are mixed and added according to the ratio of 5: 2: 0, 6. This ratio can be adjusted according to the tastes of local diners. If local people don't like sweets, they can reduce the amount of white sugar and increase maltose appropriately, because the sweetness of maltose is not high, mainly to improve color.
2. The purpose of adding dried pepper and pepper to the base soup is to make the soup have the original spicy taste, which is similar to the base taste of broth. The amount of dried pepper and pepper added again during seasoning is more than that at the base taste, so as to improve the spicy degree and hemp degree of raw materials.
3. Adding a little sugar color during seasoning not only plays an auxiliary role in improving color, but also plays a role in flavoring, because sugar color has a faint burnt taste, which is needed for the taste of black duck.
4. In this process, slow fire must be used, and water waves must not break the oil layer, otherwise the flavor will overflow, and it is difficult to ensure the flavor of the finished duck. This is very important.
5. there is another advantage of frying with slow fire. The water temperature is about 90 degrees, the upper oil temperature is about 80-90 degrees, and the pepper and pepper float in the oil layer, which is equivalent to frying with low oil temperature and slow fire for so long. Capsaicin in peppers, ephedrine in peppers, and the fragrance of herbs can all be fully soaked in oil, blended with the soup below, and then marinated in duck meat. Therefore, the spicy taste of black duck mainly comes from pepper and pepper, not from pepper essence and pepper essence like Jason Wu duck neck, but it can be supplemented less.
6. The double caramel pigment here is a kind of food pigment, which is the main substance for coloring black ducks. Add this pigment when making soy sauce.
Step 3 marinate.
When the water is bubbling, turn off the fire immediately.
Put the roast duck into the boiled soup (the temperature of the soup is 90 degrees at this time), add appropriate amount of ethyl maltol and cook for about 7-8 minutes. At this time, you can see small bubbles oozing from the oil surface. At this time, when the temperature of the soup reaches above 90 degrees and below 100 degrees, turn off the fire immediately.
Narrator Luo Wei
Ethyl maltol is best dissolved in boiling water before use, and the usage ratio is 0.3%. , that is, 1000 grams of duck put 0.3 grams of maltol.
4 soak.
Soak for 8 hours and marinate for 10 minute.
After turning off the fire, soak the duck in the marinade, usually for 5 hours in summer and 8 hours in winter. Take out the duck after soaking, boil the duck's marinated soup, and then put it in the marinated duck 10 minutes to take it out.
Narrator Luo Wei
Ducks will inhale a lot of oil and flavor juice after soaking for a long time. If eaten directly, it will not only taste greasy and soft, but also wrinkle the skin and look ugly. Therefore, it is necessary to boil the pot again. When the duck is heated, it will shrink and the excess juice will be separated from the duck. Duck meat will be greasy and fragrant, and the skin will be smooth and shiny. When paying attention to the brine, you should first take out the duck and marinate the soup before entering the duck. If you cook the duck directly in it, the duck meat will be soft and rotten during the heating process.
Recycling of Brine Soup
In the next marinated duck, most of the spices in the marinated duck have been absorbed by the first batch of ducks, so it is necessary to supplement the spices in the marinated duck. The method is as follows: after the first batch of ducks are fished out, the peppers and prickly ash are left in the soup, the medicine bag is taken out for curing, and then the medicine bag is added for the next marination. Take 12 raw ducks (2.6 kg each) as an example. When marinating for the next time, add 200g of dried pepper, 00g of pepper, 30g of spices (that is, marinated duck spices mentioned above), 50g of monosodium glutamate, 350g of mixed sugar, 200g of sweet noodle sauce, simmer for 2h, and then marinate. Capsicum and Zanthoxylum bungeanum in soup should be changed every 3 batches of ducks, and the seasoning package can be reused for 6-7 times.
Braised duck parts
There are two differences between marinated duck accessories and whole duck: one is marinated duck. All duck accessories only need to be marinated with salt and soy sauce for 12 hours. Each kilogram of product is marinated according to the ratio of 8 grams of salt and 8 grams of soy sauce, and it is marinated directly in the marinade with good taste after baking. Second, when marinating, use medium fire instead of small fire, and because the marinating time is different, duck accessories can't be soaked in the original pot. Instead, we should follow the following operations: scoop out a pot of marinated soup in advance, wait until it is cool, and when the marinating time is up, take it out and soak it in the soup for half an hour.
Experience sharing
A, ducks or duck accessories have been savored when pickled, so the salty taste must not be too heavy when mixed with marinated soup. Because the salinity of condiments, especially sauces, varies from place to place, it is best to take the salinity of marinated soup as the standard in actual operation (the salinity of directly tasting soup is the same as that of ordinary marinated soup), and it must not be too salty, because ducks will constantly savor it in the brewing process.
B. If the quantity in the hotel is not large, you don't need to marinate it every day. Pay special attention to the maintenance of the marinated soup, and be sure to cook it once every 24 hours. At the beginning, the products made in the soup lacked flavor and aftertaste. After repeated cycles of braised duck, the taste of the soup will become stronger and stronger, with more aftertaste and better taste.
C, because our guests here don't like the authentic "black duck" color, the duck pickled according to the proportion provided in the article is dark purple. If you want a deeper color, you can increase the amount of double caramel pigment.
Peer discussion
Bi Wei's trial production experience: After trial production, I feel that this black duck formula is very good. I tried it out twice. The first time I didn't put double caramel pigment, the color was brownish red, not black enough. Putting caramel pigment for the second time basically achieved the effect of selling in the market. In addition, the sauce at the entrance of the duck is sweet, and the sauce at the back is spicy and full of flavor. I'm going to push it out as a special cold dish in the store. Because people in Kunming have a strong pepper flavor, we will increase the amount of pepper when we try to push it.
Yang Jianhua: Is it too long to prepare the braised duck? For example, duck feet will not rot after 30 minutes of pickling?
Luo Wei replied: the curing time of the attachment was determined by many experiments and will not be boiled. The marinating time of the wing tip of the tender duck is shorter, which is 10 minute and 6 minutes respectively, while other duck accessories must be marinated thoroughly and tender to be delicious.
Yang Jianhua: After the duck is roasted, there will be oil on its skin and it will smell of smoke. Should I dry the oil on my skin with a dry towel before salting it with salt water?
Luo Wei replied, the oil dripping from the roast duck is under the stove. Therefore, after baking, it only needs to be dried and pickled, and no other treatment is needed.