Bubble duck production

The traditional production of bubble duck palm is complicated and has many materials, so mass production is difficult to control the stable quality. The bubble duck duck sauce is used to make cold appetizers, and the operation is simple, the flavor is stable, the product is fragrant and the aftertaste is endless. The method of making duck palm is described as follows: First, the process of frozen duck → → thawing → cleaning → plastic → cleaning → water → brine → cooling → ingredients → brewing → canning → finished product II, brewing 10 kg duck The required ratio of raw materials for the palm is 10 liters, 800 grams of duck palm spice, 800 milliliters of soy sauce, and 300 grams of garlic. Third, the operating points 1. Selection of materials: In the election duck, should pick a thicker meat, slightly yellowish white color, palm without black scorpion duck. 2. Braised: add a certain amount of ingredients in the boiling pot, and put it into the thawed duck's palm after boiling. The halogen time depends on the amount of duck sauce and the size of the fire. Under normal circumstances, 10 minutes to 20 minutes. 3. Cooling: Drain the marinated duck paws and allow them to cool until the temperature of the duck's soles falls below 15°C. 4. Infusion: Before brewing, add all the ingredients to the preparation water, and brew the cooled duck's feet in the seasoning liquid until it is finished. 5. Canning: Can be tinned after flavoring. Every link in production should pay attention to the control of sanitary conditions to prevent the bubble duck product from being contaminated in the production process. 6. Sterilization: In view of the special nature of bubble duck palm products, the conventional taste-killing method has a great influence on the taste of the product. Generally, the product is sterilized by radiation sterilization, or cryogenic refrigeration (0°C-10°C) is adopted. ) way to store.