How to make roast duck epithelial water with Guangdong crispy roast duck formula

Roast duck skin is crisp and delicious, and it is very popular in Guangdong and Hong Kong. With the flow of people and the exchange of tastes between North and South, consumers all over the country like this product, and many hotels, restaurants and cooked food stalls have processed crispy roast duck. Different processing technologies and different material ratios make the products diverse and have different tastes. More importantly, the products are named Zhang Guan Dai Li. Let the people who eat and watch laugh and cry, and I don't know why. Xiamen Li Zhiyuan Trading Co., Ltd. originated from the principle of mutual confirmation of scientific theory and practice. It is its responsibility to do professional things with extraordinary consciousness and devote itself wholeheartedly to the excavation, standardization and popularization of China's food culture.

Pickling formula:

Light duck: 100kg (50) crispy roast duck marinade: 5kg crispy roast duck sauce:1.25kg.

Ginger slices: 0.75kg onion: 1.5kg fragrant leaves: 0.25kg star anise: 0.5kg.

Panicle: 1 kg

Process flow:

Slaughtering, unhairing, shaping, salting, scalding and inflating, coloring and airing the skins, baking and curing, scalding and brushing the skins, putting the finished products on shelves or vacuum packaging.

Production process:

1: The weight of commercial stuffed duck feather is 2.5kg-2.75kg. It should be slaughtered in the mouth or under the forehead, and the skin should be scalded at 65 degrees for hair removal. The hair removal should be clean, and there should be no residual fluff, hair roots, etc.

2. Cut off the duck below the middle wing and ankle joint, take out all internal organs, clean the esophagus and trachea, and clean them.

3. Put the duck meat flat on the stainless steel table, put all the ingredients into the duck meat according to the proportion of curing formula, and stir evenly.

Sew the duck's lower mouth with a steel needle and marinate it at low temperature for 4 hours.

4. Lift the duck with a steel hook, inflate the air bucket until the duck is full, roll up the head and neck, scald the skin with boiling water, pour crispy water on it, and hang for 4 hours.

5: Remove the floating fire from charcoal fire, heat up by electric roasting at 65438 0.75 degrees, and bake in the furnace for 40-60 minutes, then roast the chest, wings and back in turn.

6: The roast duck is drenched with 180-200 degree oil to separate the skin and meat, and finally it can be put on the shelf by brushing sesame oil.

7. If secondary sterilization requires vacuum packaging.