Guangdong roast duck production methods and recipes Guangdong roast duck production process

1, tender duck 1, refined salt, pepper, yellow wine and spicy soy sauce, a little bit of melted white oil 100 grams, 500 grams of vegetable spices, vegetables with the right amount of seasonal vegetables.

2, ingredients: according to each kilogram of light duck: 12g of refined salt, sugar 6g, 15g of soy sauce, 2g of five-spice powder, 8g of sesame paste, 3g of garlic, 5g of green onion white, 50 degrees of white wine 3mL.

3, raw materials for the selection of ducks: choose the weight of 2.5 ~ 3.0kg of fattening white duck.

4, blowing: with a diameter of 5mm stainless steel tube from the slaughter mouth carefully inserted from under the skin into the chest or back, and then blowing, so that the skin and meat separation, conducive to the roasting of the skin crispy meat tender.

5, rifling, pulling out the viscera: in the abdomen above the pubic bone along the abdominal line to open a knife cut of about 3cm. Then pull out the viscera, and about 40 ℃ water rinse blood stains in the cavity, appropriate filtering dry water. Note that when pulling out the viscera, do not make the incision too large, the fat around the anus should not be removed, so as not to fill the liquid leakage.

6, stomp feet, wings: chop off the feet and wings below the joints, leave a section of wings.

7, stuffing: mix all ingredients evenly, pour into the inner cavity of the duck and spread evenly with your hands.

8, sewing with a stainless steel needle with a length of about 15cm to the abdominal stuffing mouth for stranded needle sewing. Hang the duck embryo on a specific hook, and then hang it on the hanging rod

9, scalding skin: 95 ℃ boiling water from bottom to top for scalding, so that the epidermal collagen denaturation, resulting in epidermal contraction and taut, the duck embryo becomes full and round.

10, hanging sugar: dry the skin moisture of the yay embryo coated with maltose water solution (maltose: water = 1:8), from bottom to top with a soft hair sweep, evenly coated with maltose solution.

11, cold skin: in a ventilated, dry, no mosquitoes and flies in the room, the duck embryo skin drying, which is the key to the processing of roast duck.

12, baking: using far-infrared oven for control. First, the temperature will be adjusted to 100 ℃, and then hang the dried duck embryo into the oven, the temperature will be raised to 190 ℃, baked 20min, skin golden, and then turn the duck body baked for about 15min, the whole duck body skin golden can be out.