Revealing the recipes of Wuhan Zhou Heiya

Zhou Heiya in Wuhan is sweet with spicy, spicy with hemp, fragrant with hemp, and its fragrance is biting. It is a delicious duck that everyone loves. It is popular in three towns of Wuhan and sells well all over the country.

Wansucanyin will bring you the recipes of Zhou Heiya in Wuhan, and friends in need will remember to collect them.

Raw materials:

10 white striped duck

Marinade:

Secret recipe powder (pepper 30g, star anise 20g, kaempferia kaempferia 15g, cinnamon 15g, fennel 15g, Amomum villosum 15g, Amomum villosum 10g, Amomum cardamom 2g, Amomum tsao-ko 10g. ) 80g, boiling water 3kg, salt 220g, monosodium glutamate 90g, acesulfame K 3g, duck essence 50g, onion, ginger and garlic 100g, cooking wine 100g.

Stewed soup base:

3 kg of clean water, 2 kg of bone (or chicken and duck bone), 500 g of edible oil, 0/20g of dried pepper/kloc, 0/00g of pepper/kloc, stewed duck spices (0/00g of pepper/kloc, 0/0g of cinnamon/kloc, 0/0g of tangerine peel/kloc-). Nutmeg 12g, angelica dahurica 8g, cardamom 6g, bitter orange 8g, fermented grains 10g, fragrant rapeseed 20g, fennel 16g, licorice 13g, Amomum villosum 80g, fragrant leaves 12g and Amomum tsaoko 6g. 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. ) 80 grams

Marinated soup seasoning:

200g of dried Chili, 400g of dried Zanthoxylum bungeanum (Sichuan), homemade sauces (soy sauce 130g, Lee Kum Kee oyster sauce 200g, Lee Kum Kee seafood sauce 100g, post-bamboo sauce 50g, Sichuan sweet noodle sauce 140g, sugar color 40g, double caramel pigment 65438+.

Production process of black duck:

Primary processing of whole duck-pickling-dried skin-baking-marinating-soaking.

Production method:

1. Primary processing:

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.

2. Pickling:

Take 10 duck as an example (each duck weighs about 2.6 kg). Put 80g of medicinal powder into a big basin or pickling bucket, pour 6.6kg of boiling water, and keep stirring until the fragrance of medicinal powder is fully dispersed. Add 550g of salt, 90g of monosodium glutamate, 3g of acesulfame, 50g of duck essence, 0/00g of onion, ginger and garlic, 0/00g of cooking wine, and stir until all seasonings are completely dissolved in water.

3. Dry 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).

4. 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.

5. Make brine soup:

1) Boil the bottom soup:

Put 30 kilograms of clean water in a stainless steel barrel and 20 kilograms of bone (or chicken and duck bones) and cook for 4 hours until the bones are separated and the meat is crisp and rotten. After taking out the bone, add 5 kg of cooking oil, 600 g of dried pepper, 500 g of pepper and 200 g of spiced duck. After boiling, turn to slow fire and cook for 4 hours, then add 500 grams of mixed sugar and cook evenly to make soup.

2) Seasoning base soup:

Boil the base soup, add dried chili 1 g, dried chili 800g, homemade sauce 50g, chicken powder, monosodium glutamate 300g, beer 50g and ginger onion, boil, turn to slow fire, and keep the temperature at about 90 degrees for 4 hours.

6. Marinating:

Turn off the fire immediately when the water is bubbling. 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.

7. Soak:

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.

Key points of production:

1, pay attention to choose ducks over one year old. Old duck is the best. It tastes delicious and chewy.

2. Ducks will be stained with dregs after being fished out, and I won't wipe them off when I make them. If you have high requirements on the appearance of ducks, you can also rinse the skins with clean water and then blow dry them.

3. It is very important to use slow fire in the process of making brine soup, and water waves must not break the oil layer, otherwise the fragrance will overflow. Cooking with slow fire has another advantage. 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 pepper, sesamin in pepper and the fragrance of herbs can be fully leached with oil, blended with the soup below, and then pickled into ducks. 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.

4. Before use, it is best to melt ethyl maltol with boiling water, and the use ratio is 0.3%, that is, 0.3 g maltol is put into 1000 g duck.

Ducks will inhale a lot of oil and flavor juice after soaking for a long time. If you eat it directly, it will not only taste greasy and soft, but also wrinkle the skin and look bad. So boil the pot and marinate it again. The duck will shrink when heated, 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 next time, add 200g of dried chili, 0g of pepper100g, 30g of spices (that is, marinated duck spices mentioned above), 50g of monosodium glutamate, 350g of mixed sugar, 200g of sweet noodle sauce, and simmer for 2 hours, not exceeding 90%. 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.

If the quantity in the store is not large, you don't need to marinate it every day. Pay special attention to the maintenance of the marinated soup and cook it 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.

Braised all kinds of duck accessories;

There are two differences between braised duck accessories and whole duck:

1. Pickling: All duck accessories only need to be pickled with salt and soy sauce for 12 hour. Every dry gram of product is marinated according to the proportion of 8 grams of salt and 8 grams of soy sauce, and then directly marinated in 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.

Duck meat or duck meat accessories have been savored during curing, so the salty taste must not be too heavy when mixing brine 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.

Baking and curing time of black duck series products;

Duck neck: baked 15 minutes, marinated for 35 minutes on medium fire.

Duck head: Bake for 6 minutes and marinate for 25 minutes on medium fire.

Duck wings: roasted 12 minutes, marinated on medium fire 10 minutes.

Duck gizzards: Bake for 6 minutes and marinate for 40 minutes on medium heat.

Duck feet: Bake for 5 minutes and marinate for 30 minutes on medium fire.

Duck heart: Bake for 6 minutes and marinate for 20 minutes on medium fire.

Duck rack: Bake for 6 minutes and marinate for 30 minutes on medium heat.