醉仙鸭制作时初步的制作方法
来源:http://www.zuixianya666.com/  2016-1-27 17:00:38
鸭的处理阶段,宰鸭时,脖颈皮捏的越紧越好,以利宰鸭;烫毛时,根据透水情况进行翻转,使鸭毛透水均匀,达到头部的鸭毛用手轻轻一推即可脱掉时,说明全身鸭毛烫的适度;打气时不要过足,以免造成破口跑气,相反,充气太少会使外形皱瘪不丰满;掏膛过程中,鸭背要一直靠着左手背以防鸭体跑气变瘪;洗膛时不能侧放鸭,以免把气挤跑;挂钩不要钩破颈骨,或只穿过皮肤而没穿上肌肉,以免颈折断,在烤制时掉下来。
Don't run back to hot hand duck duck; duck processing stage, kill a duck neck skin pinch more compactly as possible, to kill a duck hot hair, according to the pervious to flip, the permeable evenly to the head of a gently to be pushed off, indicating that the systemic duck feather moderate pump do not foot, so as not to cause break run gas, on the contrary, inflatable too little will make appearance shrunk not plump; dig bore, a duck's back has been on his left hand to prevent duck gas become flat; washing barrel is not side ducks, in order to avoid the gas squeeze run; hook hook broken neck bone, or only through the skin and wearing no muscles, in order to avoid neck break in baked off down.
烫皮时水不要浇的过多或过少,多则易使脂肪溶化,在鸭皮晾干后,从毛孔向外流油,油流过的地方不易着色,烤出来的鸭色泽不匀;水浇少则毛孔不能紧闭,容易跑气,并且皮面松驰,外形不美,也不要将尾泡在开水锅中,以免把尾部烫得抽缩难看。晾皮因季节而异夏季阴雨连绵,可在一次打糖后,先放入冰库内保存,在烤制前2小时取出晾干,冬季须在0℃左右的室内晾干;春、秋两季在8℃的室内晾约10小时左右即可。晾时鸭身不要互相挤碰,以免碰碎外皮而跑气。
Leather ironing when water not to pour too much or too little, many easy fat dissolve, after the duck skin dry, pores from the outward flow of oil, oil flows through the place is not easy to be colored, baked duck color unevenness; irrigated at least pores can not be closed, easy to run gas, and leather is lax, the shape is not the United States. Don't make tail soak in boiling water pot, so as not to tail Tangde ugly shrink. Dry skin season vary summer rainy, after the first beat sugar, put freezer preservation, baked before 2 hours out to dry in the winter must in indoor and dry about 0 DEG C; spring, autumn two season in 8 degrees of indoor clothes for about 10 hours or so you can. When dry duck body don't run into each other, so as to avoid the broken skin and run gas.