MySheen

Production Technology of Chinese Wolfberry fragrant Duck

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, Chinese wolfberry fragrant duck is a new medicinal diet, which has the functions of clearing heat and dispelling fire, tonifying middle and replenishing qi, soothing the liver and dredging the lung and so on. The specific production steps are as follows: 1. Halogenation: live ducks are slaughtered and depilated, eviscerated, washed and halogenated in prefabricated stewed soup. Brine production, with 100 kg of water plus 5-8 grams of magnolia, 5-8 grams of Amomum villosum, 6-8 grams of tangerine peel, 15-25 grams of Angelica dahurica, 25-35 grams of cinnamon, 60-80 grams of pepper, 60-120 grams of fennel, 180-220 grams of fennel, 1.8-2.2 kilograms of salt and the right amount of spring onions, ginger,

Chinese wolfberry fragrant duck is a new medicinal diet, which has the functions of clearing heat and dispelling fire, tonifying middle and replenishing qi, soothing the liver and dredging the lung and so on. The specific production steps are as follows:

1. Stewed: live ducks are slaughtered, eviscerated, washed and stewed in prefabricated stewed soup. Brine production, with 100 kg of water plus 5-8 grams of magnolia, 5-8 grams of Amomum villosum, 6-8 grams of tangerine peel, 15-25 grams of Angelica dahurica, 25-35 grams of cinnamon, 60-80 grams of pepper, 60-120 grams of fennel, 180-220 grams of fennel, 1.8-2.2 kilograms of salt and the right amount of spring onions, ginger and sugar. After washing, the fresh duck is modeled according to the traditional method, painted with sugar and fried, deep-fried, put into the stewed soup for half an hour, remove the juice and cool.

2. Packing: fill the abdominal cavity of the fresh duck after being processed into stewed duck until it is filled. Filler formula: 400 grams of fragrant rice, 300 grams of Chinese wolfberry, 70 grams of lotus seeds and lilies, 80 grams of peas and chestnuts, wash the fillers and mix them evenly.

3. High-temperature cooking: the stewed duck with stuffing is packed in vacuum, one in a bag, and then cooked at about 120℃ for half an hour to get the finished Chinese wolfberry duck.

 
0