一、原料配方: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。

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

二、制作方法

2、 Manufacturing method:

1.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%。小编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。

1. Raw materials. Fresh duck meat or frozen duck meat that has passed the hygiene inspection shall be used for finishing and pickling, and the bone shall be removed, divided and cut into pieces. Among them, the lean duck meat accounts for 70% ~ 80%, and the fat duck meat accounts for 30% ~ 20%. Xiaobian believes that salt and sodium nitrite should be added to the cut duck meat, spread evenly, and pickled for 8 to 10 hours. When the duck meat is hard and bright red, it can be sent to the minus 5 ℃ cold storage for standby.

2.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。

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

3.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。

3. Pouring. Put the mixed meat filling into the enema machine, and use the prepared casing for filling. After filling, tie the opening tightly with thin wires (if there are bubbles on the surface, use a needle to poke holes for exhaust). After filling, wash away the sundries on the surface of the intestine with clean water.

4.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。

4. Bake. 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 1.5-2 hours), until the intestines are dry and slightly dark.

5.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。

5. Cooking. Immerse the baked sausage in water above 90 ℃ for 15 minutes, and cook it for 1 hour when the water temperature drops to 80 ~ 85 ℃.

6.成品。重复上述第4步骤，待肠出炉后马上冷却即为成品。

6. Finished products. Repeat the above step 4, and cool the intestines as soon as they are discharged from the furnace.

醉仙鸭鸭肉火腿怎么做？以上就是大概的做法过程了，您对此可以作为参考，尝试尝试吧，更多做法就来我们网站https://www.zuixianya666.com咨询吧！

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