烤鸭（Roasted Duck）.docVIP

烤鸭（Roasted Duck） 1, the process is: material thawing: boiled water rinse, dressing material and cooling to room temperature curing (12 - H /10 C) - Hot - - - dry skin hanging sugar into the oven - baked cooling and packing. 2 ingredients: (the 1.25Kg * 5=6.25Kg+ duck feed water 7.75Kg=13Kg),:1, 117g, 0.9% duck feed bag 1% onion, ginger 0.5%, 130g, 130g, 52g, 9000g, garlic 0.4%, water 2, salt 2.2%, sugar 1.2%, 286g, 156g, 42g, 0.3% monosodium glutamate, ethyl maltol, 0.03% 3.9G, I+G0.02%, 2.6g, 0.39g, yellow 0.003%, red wine 1%, 130g, M400, 0.3%, Roasted Duck burst flavor 39G, bone marrow extract M2, 0.2% and 26G, NY04, 13g 0.1%, beef flavor. 3, boil material water: ingredients 1, add water about 10Kg, boil after a small fire about 1 hours, the water is about 8Kg. Add ingredients 2, mix, boil, cool to room temperature reserve. 4, material: pickled water rinse after immersion cooling of duck embryo, duck breast and chest to ensure poured into the brine, floating duck embryo to all immersed in the brine, grate or other heavy pressure to be immersed in brine floating duck. The curing temperature is below 10 degrees to guarantee the quality. 5, hot skin: boiling duck embryos immersed, hot about 10 seconds until the skin tight and not out of oil can. 6, sugar syrup: according to hang: water: =1:4:0.5 preparation of wine syrup will remove after impregnation of duck embryo uniform dry skin hanging spare. 7, the charcoal stove roast duck embryo: uniform into the oven, do not stick on the favorable turn. Put into the ignited carbon stove, cover the stove lid, open the exhaust, bake for about 15 minutes, and then close the exhaust. Duck embryo surface fire parts often flip, so as not to bake paste or color uneven, fire size can switch off the throttle adjustment. 1Kg heavy duck takes about 1 hours to roast, and 1.25Kg heavy duck takes about 1.5 hours to roast. 8, duck feed package: (ratio): 6, 6 star anise fennel, cinnamon, clove, pepper 6 5 2.5, 2, 3, piperlongumine Gardenia