I want to know the recipe of duck king's marinade.

Chinese medicine package:

It is composed of 18 kinds of Chinese herbal medicines, with 270-300g in each package, and can be used for curing18-24kg products. These traditional Chinese medicines have the functions of emitting halogen flavor and removing peculiar smell in soup materials and products.

Star anise: 25 grams can remove the fishy smell from meat and has a strong aromatic smell.

Hawthorn: 8 grams can stimulate appetite, taste sour and sweet, and can assist the taste.

Kaempferia kaempferia:12g, also known as Jiang Sha, with brownish gray skin, pungent taste and strong ginger flavor.

Ural licorice: 12g, also known as sweet grass, has a sweet and special taste, and the bittern has a sweet tail taste, which can make the product have a long aftertaste.

Cardamom: 8 grams has a pungent bitter taste, which can remove the odor and is full and bright as the top grade.

Cardamom: 6 grams is bitter, which can remove the odor and increase the spice.

Amomum tsao-ko: Three of them have strong pungent smell, which can remove fishy smell and greasy taste. Dry, smooth, even and full skin and brown skin have better quality.

Jade fruit: Three of them have strong pungent smell, which can remove fishy smell. They are round or oval, and their surfaces are grayish brown.

Pericarpium Citri Tangerinae: 30g has orange fragrance and slightly bitter taste, which can be blended with other essences to form a unique flavor.

Cinnamon bark: 30 grams is sweet, which can remove fishy smell and relieve boredom and increase appetite.

Fructus Aurantii: 10g is fragrant, bitter and slightly acidic.

Piper longum: 10 grams to maintain the heart and increase appetite.

Angelica dahurica: 30g is fragrant, slightly spicy and bitter, and can remove fishy smell. Radix Angelicae Dahuricae tablets and Radix Angelicae Dahuricae can be used.

Clove: 8 grams of commonly used spices, with rich fragrance. It is better to choose flowers when choosing materials.

Alpinia officinarum: 20 grams has a strong spicy taste and can remove fishy smell.

Amomum villosum: 5 grams of fragrant smell, appetizing.

Aucklandia root: 15g, with unique fragrance, bitter taste and herbal flavor.

Fennel: 25g granules are uniform, full in texture, yellow-green in color, rich in aroma and unique in taste.

2. Dried pepper: Chaotian pepper in Gutian, Fujian, with small fruit, spicy taste and special pepper flavor.

3, pepper: plum pepper, rich in flavor, less impurities, no black seeds; Green pepper, also known as pepper, has a high degree of hemp.

Note: Meihua Zanthoxylum bungeanum, namely Dahongpao Zanthoxylum bungeanum, is an excellent variety of Zanthoxylum bungeanum with deep red color and strong aroma. Pepper is a dried green pepper with yellow color and high hemp. If local diners like hemp, they can add some pepper, otherwise they can only use Dahongpao.

4. Chef Bao Si Meat King: Concentrated essence is used to make food with special flavor, which can increase aftertaste and enhance flavor.

5. IsoVC sodium: a food additive, which plays an anti-oxidation and anti-corrosion role, and also plays a role in color protection (that is, keeping the good red color of raw materials from deepening and blackening).

6, Chili essence (divided into two types): water soluble, can be directly added to the old soup; Oil-soluble-soluble in oil, you need to add edible oil.

Note: The cost of chilli essence is very high (a bottle in 50 yuan is about 1kg), so it is easy to waste if you don't know the usage. Water-based chilli essence is watery, with high spicy degree, but it is not resistant to high temperature. The general usage is to marinate the duck neck, take out some original soup, let it cool, add water-soluble pepper essence, and then soak it in the duck neck, so that the soaked duck neck is hot outside but not hot inside. The effect of spicy inside and outside is achieved by oil-soluble capsaicin, which is oily and soluble in edible oil. When the duck neck is cured, the oil is cured into the bone marrow, and the oil-soluble capsaicin is also cured, so it can achieve the effect of being spicy both inside and outside.

7. Flavor: It is recommended to use pink duck flavor for meat flavor, which can enrich the meat flavor of the product; The main component of the flavoring agent is ethyl maltol, which can increase the aroma.

Note: The two flavors have different uses. Duck flavor is to add flavor to the meat quality of the product, that is, to taste fragrant, and the main purpose of the flavoring agent is to increase the flavor effect, that is, to smell fragrant.

8. Edible pigments: There are two kinds used here. One is edible carmine, which is bright (red) and easy to color, and can be added directly when marinating; The other is monascus, which is natural in color (purple) and not easy to change color, but it is not easy to change color, so it is added during pickling.

Note: most people are only familiar with carmine pigment, but the color of duck neck cured with this pigment is too red and unnatural. Monascus is a kind of natural edible pigment, which is made from monascus rice by alcohol extraction and purification. The key to using it is to put it in kimchi. Although there is only one word difference with Redmi, Redmi can't be replaced by salt water, otherwise it will get darker and darker. This pigment is a very fine powder, so it should be melted with cold water before use, otherwise the color will be uneven.