Why did Zhou Heiya disclose the secret recipe of marinade?

Most companies are reluctant to disclose their production secrets, and if they do, there will be a lot of competition. And Zhou Heiya disclosed the secret recipe of marinade, why did he do this?

Its secret ingredient for marinated products:

1 The first pot of marinating method after the clear soup is ready: put the clear soup on the stove and boil over high heat, remove the slag, and then add new ingredients (6 taels of chili pepper, 1 pack of brine packets, 3 taels of ginger, 1 kg of sugar, 10 grams of protein, half a bottle of sweet noodle sauce, 200 grams of chicken essence) to boil, and then boil the duck neck, taste the taste, adjust the salty taste, (if the sweetness is not enough, you can add protein sugar to adjust the sweetness.) The whole marinating time is 40 minutes, to 15 minutes to put the duck collarbone, to 20 minutes to add 1 kg of monosodium glutamate, to 35 minutes to add 20 grams of umami, 20 grams of chicken paste and 5 grams of malt powder to mix thoroughly, 40 minutes after the fire, cover the lid and simmer for 30 minutes, respectively, remove the product and marinade.

Zhou Black Duck. 2 The method of the second pot: add the marinade to the boiling old soup, add catties of sugar and 5 grams of meringue, and then boil the duck neck and then boil the afterword, taste the taste, adjust the salty taste, (if the sweetness is not enough, you can add protein sugar to adjust the sweetness.)

The whole marinating time is 40 minutes, to 15 minutes to put the duck collarbone, to 20 minutes to add 1 kg of monosodium glutamate, to 35 minutes to add 20 grams of umami, 20 grams of chicken paste and 5 grams of malt powder to mix thoroughly, 40 minutes after the fire, cover the lid and simmer for 30 minutes, respectively, remove the product and marinade.

Zhou Black Duck. 3 The practice of the third pot, add the marinade of the second pot to the boiling old soup, (the old soup should be diluted with water,) add catties of sugar and 5 grams of meringue, and then boil the duck neck after boiling. The whole marinating time is 40 minutes, to 15 minutes to put the duck collarbone, to 20 minutes to put duck wings and 1 kg of monosodium glutamate, to 35 minutes to add 20 grams of umami, 20 grams of chicken paste and 5 grams of malt powder to mix thoroughly, 40 minutes after the fire, cover the lid and simmer for 30 minutes, respectively, remove the product and marinade.

Zhou Black Duck. 4 The fourth pot and the fifth pot are the same as the third pot, on the other hand, the production of Zhou Black Duck not only needs marinade, but also a series of processes, although the marinade is disclosed, but it is not completely disclosed to its own secret recipe, so it is difficult for others to make its tasteDisclose the secret recipe of marinade, let more people try to make it, and pass on the taste of Zhou Black Duck.

A little summary:

1.Let users try and make mistakes by themselves, users will find a lot of problems in the hands-on process, such as product shrinkage, the weight of the finished product becomes low, and the value of spices, so that customers can understand why Zhou Heiya is the most high; The analogy in the marinating process, allowing users to do it themselves, will produce a problem: how to make their own taste does not reach the taste of the store, which will cause multiple subsequent purchases;

Focus! Focus! Focus! In the process of the user's own do-it, because the user has done it himself, he will agree with the taste of Zhou Heiya, and compared with other brands of duck goods, he has a "delusion of an opinion leader" psychologically.

2.Even if the formula is published, in fact, all the details of the product operation are difficult or impossible to solve for imitators or individual users.

3.The volume factor, Zhou Heiya's purchase volume, purchase cost and production efficiency, are beyond the reach of other imitators, which ultimately leads to a significant reduction in profits between the terminal selling price of the finished product and the purchase price.

4.Walking with the same volume, it is almost impossible to imitate the taste of Zhou Heiya, which is a matter of inverted branding.

5.From the perspective of user psychology, the last "opinion leader" of the first point is the most fatal blow.

The secret recipe of the marinade is to let customers eat at ease and grasp the consumption psychology of consumers.

Because we want to disclose the production process, so that customers can eat with peace of mind. This is a little trick on their part.

This is mainly because it has some secret recipes, so you can't make it taste even if you have the recipe.

Zhou Heiya's public marinade secret recipe naturally has his reasons, which is also a way for him to operate.

In this way, consumers are more respectful, more intimate, and more reassured.

It's mainly because people have the confidence to think that others can't learn.

Confident enough to disclose the secret recipe in a timely manner and there is no existence that can surpass them.

<>1. Marinade: unique medicinal powder (30 grams of pepper, 20 grams of star anise, 15 grams of Sannai, 15 grams of star anise, 15 grams of fennel, 15 grams of sand kernels, 10 grams of white cardamom, 2 grams of white cardamom, 10 grams of grass cardamom, 10 grams of jatamansi, 10 grams of licorice, 20 grams of good ginger, mix the above Chinese medicinal materials into powder. 80 grams, 3kg of boiling water, 220 grams of salt, 90 grams of chicken essence, 3 grams of acesulfame potassium, 50 grams of goose spices, 100 grams of green onions, ginger, garlic, and 100 grams of rice wine.

2. Braised soup base: 3kg of cold water, 2kg of barrel bones (or chicken, duck and goose bones), 500 grams of vegetable oil, 120 grams of dried chili pepper, 100 grams of sesame pepper, braised duck head spices (100 grams of sesame pepper, 10 grams of star anise, 10 grams of Poria cocos, 12 grams of star anise, 10 grams of cinnamon powder, 8 grams of Sannai, 4 grams of cloves, 10 grams of green wood incense, 8 grams of Bipa, 10 grams of grass cardamom, 12 grams of nutmeg, 8 grams of white peony, 6 grams of white cardamom, 8 grams of citrus aurantium, 10 grams of Ganwo, 20 grams of coriander seeds, 16 grams of fennel, 13 grams of licorice, 80 grams of white cardamom, 12 grams of ginger, 6 grams of sand kernels, 6 grams of fragrant fruit, 6 grams of citronella, 4 grams of yellow mast, 6 grams of spirit grass, 10 grams of ephedra, 8 grams of cinnamon branches, 6 grams of yam, 20 grams of pepper. After mixing the incense family according to the proportion, it can be divided into large portions according to the amount to be made in each sauce marinade, and it is made into a package with a sand cloth for reservation.

80 grams. 3. Braised soup condiments: 200 grams of dried chili peppers, 400 grams of dried sesame peppers (Sichuan), homemade sauce (130 grams of light soy sauce, 200 grams of Lee Kum Kee oyster sauce, 100 grams of Lee Kum Kee hoisin sauce, 50 grams of Zhuhou sauce, 140 grams of Sichuan special sweet noodle sauce, 40 grams of fried sugar color, 10 grams of double caramel color) 690 grams, 10 grams of chicken essence powder, 60 grams of chicken essence, 100 grams of wine, appropriate green onion and ginger, appropriate ethyl maltol.