How do you make the things you sell with your duck neck?

The preparation of the duck neck is as follows:

1. Raw materials. 5,000 grams of chilled duck neck, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of Sichuan pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, 5 grams of grass rows, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, 2000 grams of refined oil.

Second, the practice. 1. Initial processing of duck neck.

After the duck neck is thawed and rinsed, add 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt, cooking wine, and nitrate and mix evenly, marinate for about 12 hours, take it out, wash it with water, and then put it in a pot of boiling water to simmer a water, remove it and set aside.

2. Make spicy marinade.

Cut dried chili peppers into knots, star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, grass rows, bay leaves, etc. Put the red yeast rice into the pot, add 1200 grams of water and boil well, then remove the slag and leave the juice for later use.

Put the pot on the fire, put in the refined oil and boil until it is hot, add the dried chili peppers, spices and the remaining ginger pieces and green onion sections and fry slightly, mix in fresh soup and red yeast rice water, add refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the spicy taste and fragrance escape, that is, it becomes a spicy marinade.

3. Marinated. Put the freshly processed duck neck into the boiling spicy marinade, marinate it over medium heat for 10 minutes, turn off the heat, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then remove it to cool before chopping it into pieces.

Wuhan duck neck marinated secret recipe:

Its marinating process, the fresh duck neck soaked for hours, washed many times, boiling water for a minute, put in the brine water with high heat to boil, and then continue to simmer for an hour with low heat, so that the duck neck is cooked and rotten, and then taken out. Its advantages are: through years of exploration and practice, the marinated duck neck has removed a large amount of fishy smell of the duck neck itself, and the taste is excellent when eating, the duck neck is rich in fragrance, sweet and fragrant, salty and sweet, tender and delicious, red and dazzling, spicy and fragrant aftertaste.

The brine water is composed of 28 ingredients and old soup.

Summary. Hello. One of the easiest ways to do this is to put the duck necks in the freezer and sell them the next day.

This kind of food, which is usually added with marinade, generally has a shelf life of two days, so it is sold the next day, and it is edible if it does not exceed the shelf life, but the taste and texture are not so fresh. But nowadays, people are more and more pursuing good food and safe food, so it is better to avoid this situation as much as possible.

A more efficient approach. For example, you can reduce the price on the same day, discount or reduce it to half of the original selling price, which will attract more consumers to buy, not only can sell the remaining duck neck, but also avoid most of the waste caused by the surplus, and lose profits. So why not kill two birds with one stone.

Hello, I have seen your question and am sorting out the answer, please wait a while Hello. One of the easiest ways to do this is to put the duck necks in the freezer and sell them the next day. This kind of food, which is usually added with marinade, generally has a shelf life of two days, so it is sold the next day, and it is edible if it does not exceed the shelf life, but the taste and texture are not so fresh.

But nowadays, people are more and more pursuing good food and safe food, so it is better to avoid this situation as much as possible. A more efficient approach. For example, you can reduce the price on the same day, discount or reduce it to half of the original selling price, which will attract more consumers to buy, not only can sell the remaining duck neck, but also avoid most of the waste caused by the surplus, and lose profits.

So why not kill two birds with one stone.

Whether it is meat or seafood, the key is to adjust a pot of old soup and control the boiling and brewing time, to make cooked food or to accumulate more experience, all walks of life are the same, time is a shackle, when you spend time and energy to do a thing, you can get the key to success after the brine boils the duck rack, and then after the pot is boiled, turn to a simmer, the pot surface seems to be open and not open, and the transformation is digital, that is, between the temperature 95 -98, open the lid and boil for 20 minutes.

This has to do with the choice of their production process. First of all, like this kind of branded marinated products, they will give up a small part of the texture or taste in order to sell it. The things that are scattered as soon as they pick them up are quite inconvenient for them to process and transport, and it is inconvenient for them to enter the larger market.

Simmering, this step is very critical, one is to make the meat rotten, the second is to absorb the flavor, turn off the heat and simmer for 30 minutes, take it out and let it cool and apply chili oil to the finished product.

The bones of the skeleton are different from the duck leg bones, and the hardness of the bones of the duck skeleton is not as hard as the duck leg bones, because the duck skeleton has a lot of brittle bones, and the duck leg bones do not, so the duck skeleton is easier to enter As far as the duck skeleton is concerned, first of all, from the ingredients themselves, it is a relatively special ingredient, you say why the bones are flavorful and the meat is not rotten, the bones of the duck skeleton are different from the duck leg bones, and the hardness of the bones of the duck skeleton is not as hard as the duck leg bones, because the duck skeleton has a lot of brittle bones, and the duck leg bones do not, so the duck skeleton is easier to taste.

To make a long story short, braised cooked food, is to be cooked on low heat, half-open state, mainly soaked, braised duck rack, easy to cook, duck rack blanched, basically semi-ripe, put into the old soup, boil on the line, and then the brine soup soaked in order to taste, can not be cooked to pick up and eat, without soaking, there is no taste in my previous profession is a hotel chef, today with more than ten years of chef experience this simple question. The characteristics of the duck neck are spicy in the numb, fragrant in the spicy, and the fragrance is in the bones. The duck neck is marinated with more than a dozen spices, plus freshly processed sea pepper noodles and peppercorns, which are spicy but not dry, and delicious.

Yes, boil it in water, add some chili oil, sesame seeds, green onions, peppers and garlic in it, and then you can eat delicious dishes, which is particularly good.

Of course, you can make it, you can buy some spices for duck neck, star anise, bay leaves, cinnamon, light soy sauce, dark soy sauce, chicken powder, salt, sugar, angelica, etc., add duck neck and cook together.

It can be made, as long as some seasoning is added correctly, and it should also be steamed reasonably, so that it can be made and delicious.

In 1999, Juewei's first original Chong Kai Mo Shi Sandou sales store officially opened in Wuhan, so the birthplace of Juewei duck neck is Wuhan. But its headquarters are now in Changsha, Hunan.

Introduction: Juewei duck neck is subordinate to Changsha Jueweixuan Enterprise Management, with the chain operation of leisure food as the core, and has 19 subsidiaries. Juewei duck neck adheres to the business philosophy of the head office:

The development of personality, standardized management, integrity management, so far, Juewei duck neck franchise stores have developed more than 3,000 Sun Zhizhi in the country, and this number continues to grow. Changsha Jueweixuan Enterprise Management took the lead in implementing QS quality certification in bulk food production enterprises, and also passed the national "QEO" trinity certification, and reached the national standard in quality management, environmental management, and occupational health and safety management. Therefore, Juewei duck neck series products have set up an additional guarantee for the health of consumers in terms of health standards.

Juewei duck neck is a brand in Changsha, Hunan.

Juewei duck neck is the core brand of Juewei Food Co., Ltd., Juewei duck neck is carefully cooked with secret spices, integrated with Chuxiang traditional food cooking techniques, combined with the traditional medicine and dietary recipe of the motherland, absorbing the strengths of others, and developing Min Fiber for several years.

Chinese snacks have a long history and a wide variety of categories, carrying the food culture of the Chinese nation for thousands of years, and conveying the customs and customs of various places; All kinds of flavored snacks on the land of China are becoming popular all over the country.

Delicious duck neck. It is from Hunan and belongs to Hunan cuisine.

The honor won by Juewei duck neck in Hunan:

2004-2005 Changsha Consumer Trustworthy Unit.

From 2005 to 2006, it was a consumer trustworthy unit in Hubiankunan Province.

2006-2007 Hunan Province Consumer Trustworthy Unit.

In 2008, it was ranked as one of the top ten local brands of consumer goods in Hunan.

In 2008, it was awarded the best local chain brand in Hunan.

In 2008, it was the first Hunan Province Excellent Franchise Brand.

2012-2013 Hunan Province Food Industry Reputation Monitoring Fixed-point Tracking Unit.

In 2011, it was awarded the title of "Demonstration Enterprise" for the construction of the integrity system of food industry enterprises in Hunan Province.