醉仙鸭配料熬制技术的沉淀
来源:http://www.zuixianya666.com/  2017-10-27 16:27:03

1.醉仙鸭加盟主料选料技术:主料(鸭子)的质量,包括新鲜程度,价格参考。开业用鸭的规格大小,和营业中的用鸭规格的大小。

1. main material selection technology: main ingredients (duck) quality, including freshness, price reference. Size of duck used in practice and size of duck in service.

2.一次改刀技术:一次改刀是针对解冻后的优质白条鸭进行刀割,目的是在保证鸭子外型美观的前提下,保证鸭子腌制入味的均匀和入味的浓度。另外对鸭子内部进行清理。(改刀不到位白条鸭入味不均会产生腥味、口味或浓或淡、表里口味不一等问题。)

2. a knife: a knife is a technique for post thaw quality of duck knife, the purpose is to guarantee the appearance of duck, duck marinated and ensure uniform flavor concentration. In addition, clean the duck inside. (the knife in duck will not produce tasty flavor, taste or strong or weak, and taste is not the same problem.)

3.配料熬制技术:配料是几十味纯中药自然植物香料,科学比例配制而成的,不含任何化学添加剂(铺料:味精除外)。熬料技术主要包括:料、水、鸭子的比例配制,熬料的时间、火候、过滤、沉淀的时间、发酵的时间等。(此技术掌握不好会造成配料的浪费、也就是成本的浪费和鸭子的口味不正等。)

3. ingredients boil Technology: ingredients are dozens of pure Chinese herbal medicine, natural plant spices, scientific proportion of preparation, without any chemical additives (laying: MSG). The cooking technology mainly includes the proportion of material, water and duck, the time of cooking, the time of cooking, the time of filtration, precipitation, the time of fermentation, etc/ The poor mastery of this technology will result in waste of ingredients, waste of cost and improper taste of ducks

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4.辅料配料技术:辅料指除了核心用料(中草药香料)之外的用料,比如盐、味精、等。核心用料保证的是鸭子的香味儿,而铺料是保证鸭子的口味儿,所以辅料同样重要。(辅料过多就会盖过核心用料的香味,过少就没有了辅助作用)

4. auxiliary ingredients Technology: Accessories refers to the core materials (Chinese herbal medicine spices) materials, such as salt, monosodium glutamate, etc/ The core material is the smell of the duck, and the laying is to ensure the taste of the duck, so accessories are equally important. (too much auxiliary materials will cover the fragrance of the core material, too little will have no auxiliary effect)

5.鸭子腌制技术:腌制的鸭子是经过一次改刀的,腌制鸭子的料是核心用料熬制出的药水和辅助用料配制到一起的。要点是料水和鸭子的比例、鸭子的摆放、入料手法等。(好的腌制技术不仅可以保证鸭子口味、口感的质量,还可以节约用料、节约时间和成本。)

5. duck pickling technology: marinated duck is changed after a knife, marinated duck material is the core material prepared by boiling water and auxiliary materials prepared together. The main points are the ratio of feed water to duck, the placement of duck and the feeding method. (good pickling technology can not only guarantee the quality of duck taste and taste, but also save materials, save time and cost.)

6.二次改刀技术:一次改刀目的是保证鸭子腌制入味。而二次改刀目的是在不破坏鸭子外形的基础上,保证鸭子在炸制的过程中炸出鸭子本身所有的脂肪和皮油。(此技术掌握不好,一会直接影响鸭子的口感,鸭油炸不干净,不仅口感油腻而且没有香酥入口的感觉。第二会影响经济效益,因为炸出的鸭油处理后可以卖个好价钱,所以出油量高利润就高。)

6. two knife: a knife technique to ensure marinated duck. On the basis of not destroying the shape of the duck, the two change of the knife ensures that the duck fry all the fat and oil of the duck itself in the process of frying. (this technique is not well controlled, the first will directly affect the taste of fried duck, duck is not clean, not only taste crispy and no greasy feeling of entrance. Second will affect economic benefits, because the fried duck oil treatment can sell a good price, so high oil output, high profits

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