Background analysis
Nowadays, as long as you make casual braised food, black duck sweet spicy braised has become a standard product, and almost every store will have this series of products, which directly leads to homogeneous competition in the market. Everyone has the sauce-flavored sweetness. The difference is that the wine taste of a certain store is heavier; or which store has a more numb taste; or it is heavier; although these are different, there is not much difference in overall. If you stick to the old formula to make products and do not understand the changes in customer preferences, you are destined to be eliminated by the market.
may not be clear to some peers. Nowadays, the consumer entities of casual braised food have changed from post-80s and post-90s to post-95s and post-00s. Young people in this group have higher requirements for product experience. They don’t like to have a full mouth full of greasy mouth, and they don’t like too much additives to cause their lips to burn. So when you see the dry fragrant duck neck that has become popular in the past two years, you will understand that this product can become popular without accident, but it is only after fully investigating the preferences of the customer group.
Formula technology improved and innovative
roasted braised braised, on the basis of retaining the unique sweet and spicy taste of black duck braised, the product is roasted to highlight the dry fragrance and achieve the effect of crispy bones. In addition, the roasted fruit wood aroma is used to slightly bring a smoky smell to the product to create a unique selling point.
The following is the detailed process of making:
First talk about the improvement of pickling technology. The traditional black duck braised pickling is nothing more than putting ginger, green onion, cooking wine, pepper powder, etc. The purpose is to remove the fishy smell. After the pickling recipe is improved, take 50 ducks weighing about 3 catties as an example, take 400 grams of powder into a large basin or pickling bucket, pour 33 catties of boiling water, stir constantly to make the aroma of the powder fully dissipate, add 1100 grams of salt, 450 grams of MSG, 500 grams of white sugar, 500 grams of onion, ginger, and 500 grams of cooking wine, stir until all seasonings are fully dissolved in water, so that they can naturally cool to room temperature, mix in 500 grams of dark soy sauce, and put in duck to marinate. The marination time is 8 hours in summer and 24 hours in winter. The recipe for the secret powder of
is as follows: 150 grams of pepper, 100 grams of star anise, 1175 grams of shannabe, 75 grams of cinnamon, 75 grams of cumin, 1175 grams of gravy, 1150 grams of amomum keratin, 1150 grams of white keratin, 1150 grams of grass keratin, 1150 grams of grass keratin, 1150 grams of gravy, 1150 grams of licorice, 100 grams of bay leaves, mix the above Chinese medicine into powder.
After marinating, dry the skin: remove the pickled duck, hang it with a hook to drip the moisture, and then use a high-power fan to dry the moisture on the skin (about 10 minutes).
After drying, go to the roast duck stove to roast: put fruit charcoal 5 kilograms into the roast duck stove and burn it thoroughly. When the smoke becomes small, hang the dried duck into the duck stove. Open the vent on the top of the duck stove, keep the medium heat at about 180 degrees, bake for about 60 minutes, and take it out and set aside. After roasting
, put it in the black duck braised water in your previous store to make it. This is because everyone has their own black duck braised recipe. It is just a reminder that you may have braised whole duck braised from the original black duck braised for 1 hour. After roasting, it will be braising. The braised time will only take 15 minutes. Then soak it in braised soup . Soak it for 4 hours in winter and 2 hours in summer. After soaking, take out the duck and hang it with a hook to dry. There is no need to brush color protection oil during sale, but keep its natural dry fragrance.
If you want to get sweetened, add sugar, rock sugar and honey in a ratio of 3:2:0.6. The effect will be stronger than adding sugar alone. You can also use 0.5 maltose to add color.
Braised for various duck attachments :
Braised for duck attachments is different from whole duck:
One is to be marinated. When marinating all duck attachments, just add salt and dark soy sauce and mix well. Marinate for 12 hours. Each dry gram of product is marinated in the ratio of 8 grams of salt and 8 grams of dark soy sauce. After baking, it is directly added to the mixed braised soup.
Second, when braising, do not use low heat but medium heat. Moreover, due to the different time of braising, the duck attachment cannot be soaked in the original pot. Instead, it should be done in this way: scoop out a basin of braised soup in advance to cool it. If the attachment is time to braised, take it out and soak it in the soup. Generally, it will be eaten after soaking for half an hour.
Duck or duck attachment is already tasted when marinated, so the salty taste must not be too heavy when mixing the braised soup. Since the salinity content of the condiments in different places, especially the sauces, it is best to use the saltiness of the braised soup as the basis in actual operation (just try the saltiness of the soup directly, which is the same as that of the ordinary braised soup). Do not be too salty, because the duck must continue to taste during the soaking process.
Black Duck Series Product Baking and Brine Time
Spice Application Tips
Spice Application Tips1. When making brine, try to put less star anise, because the aroma of star anise is very strong, and when the amount is large, it will produce a pungent fragrance, which can easily suppress the smell of other spices.
2. The dosage ratio of spices will also be different when they are braised with different raw materials. According to my experience, the delivery rules are as follows:
down-to-earth internal organs: add more spices to remove fishy and deodorize, such as nutmeg , grass fruit, shan Na, angelica , amomum villoss, sausage, etc. to remove the aroma and increase the fragrance.
Meat, chicken, duck, and soy products: The above deodorizing spices should be reduced, which should not only remove odor and increase the fragrance, but also maintain the unique fragrance of the raw materials, that is, the original flavor.
3. When the medicinal bag in the brine is cooked for about 40 minutes, you have to take it out after cooking for about 40 minutes. Because the medicinal aroma is too strong, the aroma becomes lighter after using it three or four times. You need to repack a medicinal bag. The first one can be placed in it when cooking, so the second bag can be taken out after only 20-30 minutes. The first bag becomes waste after using it 6-7 times. It needs to be taken out and thrown away. The third bag is the one that should be packed. This way, when boiling the brine, you can always ensure that there are two medicine bags inside (take it out and store it in the refrigerator after boiling).
4. When using brine spices, you should follow the principle of preferring less than more. Especially for some rich fragrances such as cumin and star anise, you must not have too many spices, otherwise it will produce a dull smell, thereby covering up the fragrance of the original flavor of the raw materials and other spices. When applying, different raw materials should be treated differently. You cannot save effort to pack a universal material once and for all. If you process mutton, you can add some cumin , add some mint when processing dog meat, and then add and reduce the amount of various spices according to the characteristics of the raw materials. For example, add more cumin , cinnamon, chickens, ducks and other poultry.
5. The spice itself has some peculiar smell and bitterness. You should try to remove these smells before use. The aromatic spices (such as bay leaves, nutmeg, grass fruit, and cumin) contain less odor and bitterness. Soaking them in clean water can remove most of the odors. However, bitter spices (such as cinnamon and yam) contain more impurities and odors, so they are generally soaked in white wine, because alcohol has volatile and penetration effects, making the odor in the spice easier to remove. If the spice is large or dense during soaking, you must knock it out before soaking.
