醉仙鸭加盟店教您作鸭肉火腿肠，希望可以丰富您的生活，帮您找到更美味的食物，下面来看看吧。

Zuixian duck franchisee teaches you how to make duck meat ham sausage. I hope it can enrich your life and help you find more delicious food. Let's have a look.

一、原料

1、 Raw materials

配方鸭肉100公斤、玉米粉10公斤、精盐3公斤、白糖1公斤、白酒1公斤、味精0.5公斤、姜粉0.5公斤、亚硝酸钠10克、胡椒粉或花椒粉0.2～0.5公斤。

Formula: 100kg duck meat, 10kg corn powder, 3kg refined salt, 1kg white sugar, 1kg Baijiu, 0.5kg monosodium glutamate, 0.5kg ginger powder, 10g sodium nitrite, 0.2-0.5kg pepper powder or pepper powder.

二、制作方法

2、 Manufacturing method

原料整理、腌制选用卫生检验合格的新鲜鸭肉或冻鸭肉，去骨、分割、切块，其中瘦鸭肉占70%～80%，肥鸭肉占30%～20%。醉仙鸭认为在切好的鸭肉中加入盐和亚硝酸钠，撒布均匀，腌制8～10小时至鸭肉发硬、色泽艳红时即可送入零下5℃冷库中备用。

Fresh duck meat or frozen duck meat qualified in health inspection shall be selected for raw material finishing and pickling, and the bones shall be removed, cut and diced. Among them, the lean duck meat accounts for 70% ~ 80%, and the fat duck meat accounts for 30% ~ 20%. thought that salt and sodium nitrite should be added to the cut duck meat, evenly distributed, and pickled for 8-10 hours. When the duck meat is hard and bright red, it can be sent to the - 5 ℃ cold storage for standby.

搅拌将腌过的鸭肉放入斩拌机中搅碎，将玉米粉及其他辅料倒入斩拌机内，再加适量水(100公斤原料加水15公斤左右)搅拌均匀，搅拌温度控制在10℃以下。

Stir: put the salted duck meat into the chopper and mixer, stir it, pour the corn flour and other auxiliary materials into the chopper and mixer, add a proper amount of water (about 15kg of water for 100kg of raw materials) and stir it evenly, and control the mixing temperature below 10 ℃.

灌制将拌好的肉馅装入灌肠机内，用预先准备好的肠衣进行灌制，灌好后用细线把开口扎紧(如表面有气泡应用针戳孔排气)，灌完后用清水洗去肠体外表的杂物。

Filling: put the mixed meat stuffing into the enema machine, and use the prepared casing for filling. After filling, tie the opening tightly with thin thread (if there are bubbles on the surface, use a needle to poke holes for exhaust). After filling, wash the sundries on the surface of the intestine with water.

烘烤将灌好的肠体送入炉内烘烤，控制炉内温度在70℃左右，根据肠的粗细程度控制烘烤时间(一般烘烤1.5～2小时)，待肠衣干燥、色泽稍深即可。

Baking: send the filled intestines into the oven for baking, control the temperature in the oven at about 70 ℃, and control the baking time according to the thickness of the intestines (generally baking for 1.5-2 hours), until the intestines are dry and the color is slightly dark.

煮制将烤好的肠体放入90℃以上的水中浸泡15分钟，待水温降至80～85℃时煮1小时即可出锅。

Cooking: put the roasted intestines into water above 90 ℃ for 15 minutes, and cook them for 1 hour when the water temperature drops to 80-85 ℃.

成品重复上述第4步骤，待肠出炉后马上冷却即为成品。

Repeat step 4 above for the finished product, and the finished product will be cooled immediately after the intestines are discharged from the furnace.

以上所讲解内容希望能够给您帮助，更多相关内容就来我们网站https://www.zuixianya666.com咨询看看吧。

We hope to help you with the above contents. Please come to our website for more related contents https://www.zuixianya666.com Let's consult.