What are the ingredients of crispy roast duck water?

Crispy roast duck this gourmet delicacy, prevalent in Guangdong and Hong Kong, with the flow of people, the exchange of tastes between the north and south, consumers around the country like this product, many hotels, restaurants, cooked food stalls are processed crispy roast duck. Processing technology is different, the ratio of materials is not the same, made out of a variety of products, different flavors, and even more products and the name Zhang Guan Li Di. Let the eater, the viewer laughs and wonders, do not know why. Xiamen, the source of business from the scientific theory and practice of the principle of mutual verification, with extraordinary consciousness to do professional things, wholeheartedly committed to the excavation of Chinese culinary culture, standardization, promotion and application of responsibility.

Marination formula:

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

Ginger: 0.75kg Scallion: 1.5kg Aromatic leaves: 0.25kg Anise: 0.5kg

Coriander sui: 1kg

Process:

Slaughtering Dehairing - trimming and shaping - marinating - scalding and aerating - coloring and drying the skin -Roasted to maturity -Scalded and brushed with oil -Finished products on the cabinet or vacuum packaging.

Production process:

1: commercial stuffed duck gross weight 2.5kg-2.75kg oral slaughter or lower forehead opening slaughter, 65 degrees scalding skin dehairing, clean dehairing, no residual downy hair, hair roots and so on.

2: Chop off the middle wing below, chop off the duck feet below the joints, take out all the internal organs, take clean esophagus, trachea, etc., clean.

3: Place the duck body flat on the stainless steel table, load all ingredients into the duck body according to the ratio of the marinade recipe, mix well,

Use a steel needle to sew up the duck body under the openings, chest down, head up, low-temperature marinade for 4 hours.

4: Lift the duck with a steel hook, pump the air drum until it is full of duck body, plate the head and neck, scald the skin with boiling water, drizzle with water, drizzle with crunchy water all over, and hang it up to air-dry for 4 hours.

5: carbon fire to the floating fire, electric grill temperature of 175 degrees, into the oven, 40-60 minutes, breast, wings, back in turn roasted.

6: roasted duck dripping 180-200 degrees oil, so that the skin and meat separation, and finally brush sesame oil can be on the shelf.

7: If the vacuum packaging must be the second sterilization.