Why don t other marinated meat shops disclose the secret recipe of marinade like Zhou Heiya?

Zhou Heiya disclosed its secret recipe for marinade, and some people can't help but ask, why don't other marinated meat shops disclose their secret recipes? This involves their different marketing strategies.

Zhou Heiya disclosed the secret recipe, in order to more people to join, Zhou Heiya developed to a certain extent, and needed to transform and upgrade his own industry, so in this way to attract funds and expand his marketing. The other braised meat shops have not developed to the point of Zhou Heiya, and they also have their own marketing strategies, after the disclosure, there will be greater competitors, and there will also be property rights and other issues, which are all things that a corporate braised meat store should consider.

Attached is the marinade recipe for last week's black duck:

The first pot of marinating method after the clear soup is done: put the clear soup on the stove and boil it over high heat, remove the slag, and then add new ingredients (6 taels of chili pepper, 2 peppercorns, 1 pack of marinade, 3 taels of ginger, 1 kg of sugar, 10 grams of protein, half a bottle of sweet noodle sauce, 200 grams of chicken essence) 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. As a big alliance, Zhou Heiya can disclose his ingredients, which is conducive to everyone's joining. The scale of other marinade shops is not as large as Zhou Heiya's, so there is no secret recipe for marinade.

Because he was afraid that after being made public, his competition would be very large, and he did not dare to make it public.

Because there is a secret recipe that may be something that tastes better, or there are some trade secrets.

It may be that there are certain unique ingredients to attract customers.

This is mainly because the meaning of other people's recipes is different from Zhou Heiya's recipes.

Because of their different business methods, other braised meat shops may feel that they can't compare to Zhou Heiya, so they are embarrassed to make it public.

Maybe the secret recipe of the other road meat spots is family heirloom, or maybe there are ulterior ingredients in it.

Because what they are openly not the real recipe is!

Each store has its own way of operating, and different modes of operation often have different revenues.

This may be because other people don't have the courage to do so.

Junk food: All lo-mei cooked food with any chemical additives such as paste and substance L is not allowed by the state, and long-term consumption will be harmful to health.

I think this recipe is fooling.

As for the secret recipe, I didn't see anything, but I flickered.

1. Marinade: unique medicinal powder (30 grams of sesame 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 lizardi, 20 grams of ginger, mix the above Chinese herbal medicines 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.

Zhou black duck marinade recipe8 grams of agarwood, 7 grams of danpi, 40 grams of angelica root, 20 grams of cinnamon, 12 grams of tangerine peel, 9 grams of bay leaves, 16 grams of grass fruit, 15 grams of jade fruit, 15 grams of ginger, 25 grams of betel nut, 8 grams of kaempfera, 30 grams of star anise, 8 grams of long pepper, 15 grams of cloves, 10 grams of white cardamom, 30 grams of licorice, 10 grams of lemongrass, 8 grams of cardamom, 7 grams of cinnamon.

Cooking tips for braised duck: If you like something more numb, spicier or sweeter, you can adjust the amount of peppercorns, chili peppers and rock sugar.

Precautions for the use of brine:

After a period of use, the brine will leave a few residues of raw materials or spices, which need to be filtered to ensure the quality of the brine. The number of times each pot of brine should not be cleaned too much, so as not to lose the fresh flavor of the brine.

The oil slick in the brine should be beaten off frequently, and it is best to keep only a thin layer of "oil face" on the surface of the brine. Otherwise, too much grease will easily deteriorate the brine, and the fat will be oxidized and deteriorated.

When the brine is not in use, it should be boiled and placed in an enamel barrel to allow it to cool naturally, and not to shake it at will. In addition, the bottom of the barrel should be lined with bricks to keep the bottom ventilated.

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.

The casual marinade of the black duck series is very popular with young friends, if you want the black duck to taste good, then there must be a spicy brine.

1. Soup stock steps of spicy brine:

60 kg of water to add 15 kg of tube bones, 10 kg of chicken racks, and 3 kg of pig skin;

Blanch the above ingredients and put them in a brine bucket and boil for 8-10 hours;

The salvaged residue is made into a broth, and the broth is about 40 catties.

Second, the spice ratio of spicy brine:

25 grams of cinnamon, 25 grams of licorice, 15 grams of dried ginger, 10 grams of bay leaves, 10 grams of woody incense, 100 grams of star anise, 10 grams of fragrant fruit, 25 grams of angelica, 20 grams of black pepper, 15 grams of kaempfera, 8 grams of cloves, 5 grams of cinnaut bark, 8 grams of citrus aurantium, 25 grams of ginger, 20 grams of nootropic kernels, 15 grams of long pepper, 8 grams of grass cardamom, 45 grams of white cardamom, 25 grams of tangerine peel, 20 grams of cumin, 15 grams of grass fruit, 5 grams of coriander seeds, 60 grams of sand kernels, 10 grams of nutmeg, 15 grams of betel nut.

3. The ratio of spicy ingredients in spicy brine:

Slightly spicy: 10 grams of chili pepper and 2 grams of Sichuan pepper in the first pot. 5 grams of pepper in the second pot, 1 gram of Sichuan pepper. The third pot is 5 grams of chili pepper and 1 gram of Sichuan pepper.

Medium spicy: 15 grams of chili pepper in the first pot, 4 grams of Sichuan pepper. 5 grams of pepper in the second pot, 2 grams of Sichuan pepper. The third pot is 5 grams of chili pepper and 2 grams of Sichuan pepper.

Extra spicy: 18 grams of chili pepper in the first pot, 7 grams of Sichuan pepper. 8 grams of pepper in the second pot, 3 grams of Sichuan pepper, 6 grams of pepper in the third pot, 2 grams of Sichuan pepper.

4. What are the precautions for spicy brine ingredients:

Duck accessories: such as duck head, duck neck, etc., first marinated to remove the fishy smell and increase the bottom taste, you can use salt, pepper, cooking wine, green onions, ginger slices to marinate one night in advance, the next day before the marinade to clean and control the moisture can be marinated, this method can not only maintain the brine, but also make the duck accessories taste better, killing two birds with one stone!

Special ingredient duck intestines: duck intestines have a large fishy smell, and if they are placed directly in the old brine, it is easy to contaminate the brine. Before marinating, you need to add flour, ginger, green onions, white vinegar, and white wine, and scrub it repeatedly.

Duck intestines need to be marinated separately, and the marinating time is controlled within two minutes, and the duck intestines are easy to get old after a long time.

Halogen dishes: halogen dishes are marinated separately with old brine and water, the blending ratio is 1:1, halogen dishes are mainly marinated in accordance with the order of yuba, tofu skin, potato chips, lotus root slices, kelp knots, etc., and monosodium glutamate, chicken essence and other freshness can be added during the marinating process, and some marinade oil can also be mixed in after the pot to enhance flavor and brightness.

Discard the brine of halogen dishes after they are used up.

5. Preservation steps of spicy brine:

The spicy brine must be boiled thoroughly when it is boiled for maintenance, otherwise the bacteria cannot be killed, resulting in the sour brine becoming sour;

After the spicy brine is boiled, the brine bucket is not directly placed on the ground but on the shelf, and the ventilation environment of the place should be good, and few people can touch it;

After boiling, avoid contact with raw water or other greases.

Ingredients: 4 grains, 1 Chinese pepper, 1 cinnamon, cloves, 1 peppercorn, 5 grass fruits, 1 tangerine peel, spices: 1 one, 4 green onions, 80 grams of ginger, 10 garlic, 3 chili peppers, other ingredients:

20 grams, 3000 grams of broth, 200 grams of sugarcane, 300 grams of soy sauce, 100 grams of rock sugar, 50 grams of sugar, 50 grams of spicy bean paste, 30 grams of salt, 50 grams of sugar, 30 grams of dark soy sauce, 600 grams of rice wine, 100 grams of sand tea sauce.

Method 1Take the pot, add a little oil, star anise and Sichuan pepper and stir-fry until fragrant, then put it into a braised bag and tie it tightly together with other marinated materials.

2.Continue in a pan, add spices and stir-fry before serving.

3.After adding sugar to the pot and stirring well, add the remaining seasonings, ingredients, coriander stalks, stock and burned sugarcane and cook over high heat until boiling, and then simmer over low heat for 3 to 4 hours.

Wuhan's Zhou Black Duck quickly occupied the Wuhan braised duck market in a short period of time, and old brands such as Jingwu Duck retreated.

Second and third lines. Why can Zhou Heiya occupy the market so quickly?

0 2 0 2 0 2 Zhou Black Duck can expand so rapidly mainly because the taste has added sweetness on the basis of the spicy taste of the original Jingwu duck, the color has been made red into black, the taste is more spicy, and the meat quality is more chewy, which has captured the taste needs of Wuhan people to a great extent: spicy and enjoyable, numb enough, and sweet aftertaste. Grasping his characteristics, we can analyze his approach.

0 2 0 2 0 2 1.

0 2 0 2 0 2 The first possibility is to add rock sugar to the braised soup, and the second possibility is to add rock sugar after it is done. The braised soup is the easiest stage to absorb the flavor.

0 2 0 2 0 2 2 Second, how did black come about.

0 2 0 2 0 2 The first may be the use of dark soy sauce and other toning ingredients in the marinating process, the second may be the roasting process can also be colored, the third may be the black color from the marinated soup, and the fourth may be the use of maltose and other raw materials after cooking. After research, it is most likely that the work before roasting, and after the stew of the broth, the color of the soup is absorbed, and it becomes the same black on the outside and inside.

0 2 0 2 0 2 3. How does the chewiness of the meat come about?

0 2 0 2 0 2 When you go to buy Zhou Black Duck, it is not difficult for everyone to find that he also sells sauce board duck, so it is found that Zhou Black Duck and sauce board duck must have something in common, otherwise why don't you sell sauce board duck by the way. If you have ever eaten a sauce board, you must know how chewy the sauce is, and how spicy it is. Then that's pretty clear, and I won't say more.