烤鸭前原料处理很重要
来源:http://www.zuixianya666.com/  2015-9-15 11:54:00
烤鸭前原料处理很重要:
Roast duck before raw material processing is very important:
醉仙鸭选用2.5-3千克健康鸭,采用切断三管法宰杀放血,烫毛用55-60℃水,烫3分钟左右,烫毛、煺毛操作要轻而快,毛煺得干净又不伤皮肤。
Selection of 2.5-3 kg healthy duck, the cut pipe method slaughter phlebotomy, scalding with 55 to 60 DEG C water, hot for about 3 minutes, hot hair, ham hair operation to be light and fast, ham hair clean and not to hurt the skin.
然后在鸭翅下开一小口,取出内脏,掏膛时动作要快,内脏完整不碎,断去鸭脚和翅膀。
Then open a small mouth under the wing of the duck, remove the internal organs, the action to be quick, the internal organs intact, broken to duck feet and wings.
更后进行涮膛,把鸭腔、鸭颈、鸭嘴洗涮干净,将回头肠及腔内的软组织取出,鸭皮无血污。
Finally rinse chamber, the duck cavity, duck neck, duckbill wash rinse clean, will go back to intestinal and cavity of the soft tissue removed, duck skin without bloodstained.
醉仙鸭因香而出名,始创于清朝乾隆年间原为御用贡品,醉仙鸭加盟创业风险小投资回报快。
Drunk immortal duck for incense and famous, founded in Qianlong of the Qing Dynasty was originally a royal tribute, drunk immortal duck fast to join the venture is small investment returns.