茶油鸭技术配方,你想学吗?
来源:http://www.zuixianya666.com/  2019-6-1 13:09:17
原料:
Raw materials:
白鸭一份约1250克,糖10克,精盐20克,姜2片,葱2片,蒜5片,味精9克。
One white duck is about 1250 grams, 10 grams of sugar, 20 grams of salt, 2 pieces of ginger, 2 pieces of onion, 5 pieces of garlic and 9 grams of monosodium glutamate.
生产过程
Production process
1. 每只鸭子用25-30克的材料。例如:腌100只鸭子在水面上50公斤,四斤地面香料,桶中搅拌均匀,火,火煮沸,转小火煮1.5 - 2小时(不需要覆盖),直到剩下的30斤的水,火,然后用细砂布过滤废渣扔掉。
1. Use 25-30 grams of material for each duck. For example: pickle 100 ducks on the water surface 50 kilograms, four kilograms of ground spices, mix evenly in the barrel, fire, boil, turn the small heat to boil for 1.5 - 2 hours (no need to cover), until the remaining 30 kilograms of water, fire, and then filter the waste residue with fine sand cloth and throw it away.
2. “每只鸭子”用一片半大蒜,一片葱和一片姜。打烂,撕成丝,放入料桶内按“每鸭用料”精盐20克,白糖9克,味精10克,放入熟料桶内搅拌均匀备用。
2. "Each duck" uses a piece and a half of garlic, a piece of onion and a piece of ginger. Break it up, tear it into shreds, put it into the barrel and press 20 grams of salt per duck, 9 grams of sugar and 10 grams of monosodium glutamate. Stir in the clinker barrel and set aside evenly.
3.将一批鸭子换好,将刀放入桶中腌制10分钟,再放入另一个桶中。把它分批放好,肚子朝上,把剩下的材料倒入腌料中10小时品尝。
3. Change the first batch of ducks and put the knife in the barrel for 10 minutes, then put it in another barrel. Place it in batches, stomach up, and pour the remaining ingredients into the marinade for 10 hours to taste.
4. 夏季将鸭子分批腌5分钟,放入另一个桶中,肚子朝上,将剩余的材料倒入腌料中腌1-2小时,然后放入冰箱。
4. Pickle ducks in batches for 5 minutes in summer and put them in another bucket with stomach facing up. Pour the remaining ingredients into the marinade for 1-2 hours, then put them in the refrigerator.

油炸鸭炉的操作和使用

                        醉仙鸭加盟

Operation and Use of Fried Duck Furnace
1. 将油倒在加热管和电源上,调节温度至160度。
1. Pour the oil on the heating pipe and power supply, adjust the temperature to 160 degrees.
2、如:2个项目的电炸鸭25分钟,3个项目的电炸鸭20分钟。
2. For example: 2 items of electric-fried duck for 25 minutes, 3 items of electric-fried duck for 20 minutes.
3.当温度达到160℃时,把鸭子放进去。不要把头伸进去。
3. When the temperature reaches 160 degrees Celsius, put the ducks in. Don't stick your head in.
4、18分钟出锅。出锅时先要排气,然后取下锅盖,注意安全。
4, 18 minutes out of the pot. Exhaust air first, then remove the lid of the pot, pay attention to safety.
备用工具:一个大冰箱,2个不锈钢桶,一个槽勺,纱布,一个勺子,一个夹子,三个大塑料桶。
Standby tools: a large refrigerator, two stainless steel barrels, a trough spoon, gauze, a spoon, a clip, three large plastic barrels.
6、油:茶油。
6. Oil: Tea oil.