醉仙鸭没做好的三个主要的原因是什么?
来源:http://www.zuixianya666.com/  2020-11-17 15:17:17

醉仙鸭加盟专家介绍正宗醉仙鸭采用与现代工艺相结合,很具生产效益;口感外酥里嫩,色泽金黄,肥美鲜嫩,满街飘香,闻着香、吃着更香,醉仙鸭精选20多种中药材泡制而成,它市场广、投资小、利润高、风险低,适合个人创业。

Zuixian duck join experts introduce that the authentic Zuixian duck is combined with modern technology, which has great production benefits. Its taste is crisp and tender outside, golden color, plump and fresh, fragrant in the street, smelling and eating more fragrant. Zuixian duck is made of more than 20 kinds of traditional Chinese medicine. It has a wide market, small investment, high profit and low risk, which is suitable for individual entrepreneurship.

醉仙鸭加盟公司在长期的醉仙鸭技术研发中投入了大量精力与经费,对醉仙鸭进行了深入细致的研究与改进。我们发现,在消费心理中,所谓中草药配料采用越多,越是科学健康的,这其实是一个经营者与消费者的科学误区,关键是如何采用科学的原料配比,用科学的方法去研究健康的产品。我们在醉仙鸭核心材料配比中,采用科学健康的中医药理论,以温补为基本原理,把早期的三十几种原料浓缩为二十几种材料配方,减少了原有复杂的配制过程和制作成本,其品味更加独特,经营成本更加低廉,营养更加科学健康。

Zuixian duck has invested a lot of energy and funds in the long-term research and development of Zuixian duck technology, and has carried out in-depth and meticulous research and improvement of Zuixian duck. We found that in the consumer psychology, the more Chinese herbal medicine ingredients are used, the more scientific and healthy it is. This is actually a scientific misunderstanding of operators and consumers. The key is how to use scientific raw material ratio and use scientific methods to study healthy products. In the core material ratio of Zuixian duck, we adopt the scientific and healthy theory of traditional Chinese medicine and the basic principle of warming and tonifying, and concentrate more than 30 kinds of early raw materials into more than 20 kinds of material formula, which reduces the original complex preparation process and production cost, and makes the taste more unique, the operating cost is lower, and the nutrition is more scientific and healthy.

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做醉仙鸭的步骤分为鸭解冻、改刀、熬料、腌制、清洗、晾干、上锅、出锅等。做好醉仙鸭,关键的三个要点必不可少:

The steps of making Zuixian duck include thawing duck, changing knife, boiling material, pickling, cleaning, drying, cooking, and so on. Three key points are essential to make a good drunk duck

一是配方,配方不正宗,做出来的茶油鸭色、香、味肯定会大打折扣;

One is the formula. The formula is not authentic. The duck color, aroma and taste of tea oil will be greatly reduced;

二是腌制,光有好的配方还不行,腌制也很重要,腌不好鸭子就不能很好的入味;

The second is pickling. Good formula is not enough, and salting is also very important. If it is not well salted, the duck will not taste well;

三是操作,设备操作看似简单,但操作不当炸出来的鸭子颜色就会出现偏差,口感也会不好,同时炸的过程也是飘香的过程。色、香、味俱佳,才能使生意兴隆火爆。

The third is the operation. The operation of the equipment seems simple, but if the operation is not correct, the color of the fried duck will deviate, and the taste will be bad. At the same time, the frying process is also a process of fragrance. Only when the color, fragrance and taste are good, can the business be prosperous and prosperous.