How to marinate salted duck to have steps to be detailed?

Dry curing method. A mixture of salt and nitrate is rubbed on the duck noodles and stacked in stacks of heights or placed in containers. During the curing, due to the infiltration and diffusion, a part of the water secreted from the inside of the duck meat is formed into brine, and the curing process is gradually completed.

Because the concentration of brine formed by the dry curing method on the surface of duck meat is close to the saturated state, the osmotic pressure of the solution overcomes the swelling pressure of the protein fiber membrane, and the water diffuses or penetrates to the outside of the meat, so the product always loses water when dry curing, and the procedure of losing water depends on the time of salting and the amount of salt, such as after a long time of salting, not only the dehydration is serious, but also loses the swelling ability of the water, the salt content is high, and the phenomenon of uneven pickling is easy to occur, but the dry curing method has less protein loss and is resistant to storage. The curing time and weight loss of dry curing are related to the shape of the product, the type of meat, temperature and other factors. The leaner the raw meat, the higher the temperature, and the greater the weight loss.

Wet curing method. The salt and other ingredients are dissolved into a brine brine, which soaks the meat in the brine and, to speed up the curing process, injects the marinade into the meat pieces. The concentration in the brine is determined by the type of product, the fertility of the meat, the temperature, the conditions under which the product is stored and the curing time.

The advantages of this method are fast penetration, uniform pickling, and accurate dosage, but the water content is high and it is not easy to preserve.

Mix and marinate. The dry salting method is used first, and then it is salted in brine, which has the advantage of good preservation, which can prevent serious dehydration of the product and reduce the loss of nutrients. Regardless of whether the dry curing method or the wet curing method is used, due to the large size of the meat that is generally marinated, the penetration rate of salt and other ingredients into the product is slow, there are microorganisms in the center of the product and the joints around the bones, and because the curing time is too long, the product is not well cured, and the meat is rotten.

Therefore, in order to speed up the penetration of table salt. The prepared brine is mechanically injected into the muscles, either before dry or wet salting, and then immersed in the brine, and some products require several injections during the curing process.

How to marinate salted duck in steps? To be detailed, wash the duck eggs, blanch the brine with hot water when the water is 3 to 40 degrees, put the washed duck eggs into the jar, introduce the salt water, and the duck eggs can be used normally after a month.

Hello, the home-style method of marinating salted duck eggs can be washed first with a fresh-keeping bag, then dried, poured into a white bar on a plate, and put in the belt for soaking and sterilization. Then put it in the chili sauce and roll it with salt to remove it, seal it with a fresh-keeping bag, and leave it for about half a month.

I might be able to marinate salted duck eggs. Wash the duck eggs you bought, drain the water, and then roll the duck eggs with a bowl of high wine. Then roll on a layer of dry salt, put it in a plastic bag, and put it in the refrigerator to marinate for a month. Not to eat.

First of all, the marinated eggs should be cleaned and dried to dry the skin. During this period, it is necessary to prepare 100 salted salted water, the ratio of two catties of salt, boil the boiling water, and cool it for later use. Place the eggs in an oil-free and water-free container.

Put good water on top of the eggs. The water should be over the eggs. Then pour two taels of high liquor according to the ratio of 100 eggs and two taels of liquor.

It has been sealed. Leave it for a month and you can use it.

First of all, wash the love, then pour a little wine on the station, then dip some salt, and finally wrap the duck eggs just back, about 20 days, I am now pickled.

Marinating salted duck eggs, I think it is very simple not to leak, boil a pot of water, then cool and add salt, put in the duck eggs and marinate for a month.

Hello, this duck meat is first cleaned, then salt, allspice, chili, and ginger are marinated together.

How to marinate salted eggs or not, you need to wash the eggs in detail first, put them in a basin with a pot, boil the water, add salt, pour them into the basin and add some white wine, so you can do it.

The steps for marinating salted eggs are available on the Internet, and if you do, you can verify it yourself step by step.

How much pickled salted duck can click on the Internet to query the psychology of the group, the steps of pickling, and how to make this new medicine The effect is very good.

How to marinate salted duck.

Ingredients: Duck.

Table salt, sodium nitrite (trace amount).

Method 1Choose ducks: the fatter, the better. Preferably a young duck that has not laid eggs or has not been moulted.

2.Pickling: After slaughtering, wash and scald with half-boiled water, remove hair, take out the intestines and liver, cut off the wings and feet, and put them into the marinade jar for pickling.

The marinating time varies depending on the season. From November to January, it must be marinated for 96 hours. From August to October, it must be marinated for 12 hours.

After pickling, the duck is taken out and stretched out with bamboo slices (not too wide) so that the wind can blow to every part of the duck's body. After drying the water, then roast the chaff repeatedly over a slight fire for about 3 minutes, and it is the finished product.

Hakka salted duck.

From a snack to a large dish, it probably evolved from Hakka salted chicken.

Although the raw materials and appearance look very simple and even a little simple, it tastes really delicious, how to say, it is probably the taste of home

Ingredients: Half a duck.

Ginger A few slices. Salt 30-40g

The practice of Hakka salted duck.

Put the duck in a pot, pour water roughly past the duck meat into the pot, add ginger slices, cook over medium heat for about 10 minutes, turn off the heat and simmer for 20 minutes.

The duck is fished out and immersed in cold water to make the duck skin shrink and be more elastic.

While the duck is still warm, evenly spread salt on the duck meat, about 30-40g of salt for half a duck, about the same, not too precise.

Marinate for more than 24 hours, rinse off the salt on the surface of the duck with water, and soak it in water for about 20 minutes.

Cut into pieces and steam them in a pot. Steaming and cutting into pieces will look better, but it will be hot