What essence is used to pickle duck neck?

Star anise: 25 grams can remove the fishy smell from meat and has a strong aromatic smell. Hawthorn: 8 grams can stimulate appetite, taste sour and sweet, and can assist the taste. Kaempferia kaempferia:12g, also known as Jiang Sha, with brownish gray skin, pungent taste and strong ginger flavor. Ural licorice: 12g, also known as sweet grass, has a sweet and special taste, and the bittern has a sweet tail taste, which can make the product have a long aftertaste. Cardamom: 8 grams has a pungent bitter taste, which can remove the odor and is full and bright as the top grade. Cardamom: 6 grams is bitter, which can remove the odor and increase the spice. Amomum tsao-ko: Three of them have strong pungent smell, which can remove fishy smell and greasy taste. Dry, smooth, even and full skin and brown skin have better quality. Jade fruit: Three of them have strong pungent smell, which can remove fishy smell. They are round or oval, and their surfaces are grayish brown. Pericarpium Citri Tangerinae: 30g has orange fragrance and slightly bitter taste, which can be blended with other essences to form a unique flavor. Cinnamon bark: 30 grams is sweet, which can remove fishy smell and relieve boredom and increase appetite. Fructus Aurantii: 10g is fragrant, bitter and slightly acidic. Piper longum: 10 grams to maintain the heart and increase appetite. Angelica dahurica: 30g is fragrant, slightly spicy and bitter, and can remove fishy smell. Radix Angelicae Dahuricae tablets and Radix Angelicae Dahuricae can be used. Clove: 8 grams of commonly used spices, with rich fragrance. It is better to choose flowers when choosing materials. Alpinia officinarum: 20 grams has a strong spicy taste and can remove fishy smell. Amomum villosum: 5 grams of fragrant smell, appetizing. Aucklandia root: 15g, with unique fragrance, bitter taste and herbal flavor. Fennel: 25g granules are uniform, full in texture, yellow-green in color, rich in aroma and unique in taste. 2. Dried pepper: Chaotian pepper in Gutian, Fujian, with small fruit, spicy taste and special pepper flavor. Luo Wei's narrator: We can't buy this kind of pepper here. I replaced it with bullet-dried Chili, which is hot enough. 3, pepper: plum pepper, rich in flavor, less impurities, no black seeds; Green pepper, also known as pepper, has a high degree of hemp. Luo Wei's narrator: Plum pepper, namely Dahongpao pepper, is deep red in color and is a good pepper variety with strong aroma. Pepper is a dried green pepper with yellow color and high hemp. If local diners like hemp, they can add some pepper, otherwise they can only use Dahongpao. 4. Chef Bao Si Meat King: Concentrated essence is used to make food with special flavor, which can increase aftertaste and enhance flavor. 5. IsoVC sodium: a food additive, which plays an anti-oxidation and anti-corrosion role, and also plays a role in color protection (that is, keeping the good red color of raw materials from deepening and blackening). 6, Chili essence (divided into two types): water soluble, can be directly added to the old soup; Oil-soluble-soluble in oil, you need to add edible oil. Luo Wei's narrator: The cost of Chili essence is very high (a bottle in 50 yuan is about 1 kg), so it is easy to waste if you don't know the usage. Water-based chilli essence is watery, with high spicy degree, but it is not resistant to high temperature. The general usage is to marinate the duck neck, take out some original soup, let it cool, add water-soluble pepper essence, and then soak it in the duck neck, so that the soaked duck neck is hot outside but not hot inside. The effect of spicy inside and outside is achieved by oil-soluble capsaicin, which is oily and soluble in edible oil. When the duck neck is cured, the oil is cured into the bone marrow, and the oil-soluble capsaicin is also cured, so it can achieve the effect of being spicy both inside and outside. 7. Flavor: It is recommended to use pink duck flavor for meat flavor, which can enrich the meat flavor of the product; The main component of the flavoring agent is ethyl maltol, which can increase the aroma. Luo Wei's narrative: These two flavors have different uses. Duck flavor is to add flavor to the meat quality of the product, that is, to taste fragrant, and the main purpose of the flavoring agent is to increase the flavor effect, that is, to smell fragrant. 8. Edible pigments: There are two kinds used here. One is edible carmine, which is bright (red) and easy to color, and can be added directly when marinating; The other is monascus, which is natural in color (purple) and not easy to change color, but it is not easy to change color, so it is added during pickling. Luo Wei's narrator: Most people are only familiar with carmine pigment, but the duck neck cured with this pigment is too red and unnatural. Monascus is a kind of natural edible pigment, which is made from monascus rice by alcohol extraction and purification. The key to using it is to put it in kimchi. Although there is only one word difference with Redmi, Redmi can't be replaced by salt water, otherwise it will get darker and darker. This pigment is a very fine powder, so it should be melted with cold water before use, otherwise the color will be uneven. Boil 45 kg of clear water for making broth, put it into 8 chicken racks and simmer 1 hour (this process does not add seasoning), then boil fresh soup (white soup), take out the chicken racks, and then put 3 packets of Chinese medicine, 4 kg of dried pepper and 0.5- 1 kg of pepper into the pot (according to the taste of local diners). All three ingredients should be cut and washed three times before cooking. After the fire boils, count the time. After about 1.5h, add 30g of edible oil and 500g of chilli essence, cook for 1h, and then take out. Drain the residue, filter the cooked soup stock, and then add 1250g salt. Luo Wei's narrator: Chinese herbal medicine, pepper and pepper need to be washed in advance. Just like the principle of making tea, the first tea is not the best. Only by washing away a part of the strong herbal flavor can its aroma be more volatile. Cover the soup to shorten the cooking time. The raw materials of marinated duck neck are processed in four steps: take 18kg duck neck, rinse it repeatedly with clear water after thawing, and change the water at least three times, then add 200g salt, 50g ginger onion, 50g white wine and monascus red pigment (thawed in cold water in advance) and marinate for 4 hours (marinated for 8 hours in winter and spring), and then take it out and put it in a cold water pot to soak the blood for later use. Marinating: Take 35kg of broth (the more spicy oil in the soup noodles, the hotter the marinated product will be), and add 1 package of Chinese medicine, 250g of dried chili, 100-200g of pepper (according to the taste of local diners), 20g of chef Bao Si Meat King, and 30g of duck essence,10. After the fire boils 10 minute, add 2 grams of carmine (the dosage is adjusted according to the color depth) and sodium isoVC 10 gram, then add the duck neck to boil, simmer for about 20 minutes, soak for 5 minutes, take it out and marinate. After the marinated soup is used once, the amount of soup will be reduced, and the marinated soup barrel will have scale. Before the next marinating, add water to make the marinated soup reach the specified proportion, and then season the marinated soup again according to the amount of marinated raw materials. Luo Wei's narration: Some medicinal materials in the Chinese medicine bag will volatilize when boiling brine, so when boiling raw materials, the medicine bag, pepper and pepper should be added at one time to supplement the volatile aroma. Marinate all kinds of duck accessories: old duck (whole duck), duck legs and duck gizzards: boil over high fire and marinate for no more than 30 minutes. Duck claw, duck head, duck wing, collarbone, quail and half duck: the time starts from the pot, and the pot is marinated for 25 minutes. Lotus root: counting from the pot, pickling 12 minutes, soaking 10 minutes. Braised duck sausage 1. Cleaning: Wash duck intestines with clear water for 3 times, and knead them with 500g salt of12kg raw product. 2. Soak in water: put the washed duck intestines into boiling water, stir them evenly and shake them until the middle of the duck intestines begins to roll up, then take out the shower and drain them for later use. 3. Marinating: Heat the soup stock to 70-80 degrees, add 140 grams of salt, 250 grams of chicken essence and a little bittern and marinate for about 8 minutes. Braised chicken wing tips, duck tongue, duck liver, duck heart, duck eggs, crayfish and crabs: bring the stock to a boil, add salt 12.5g/kg, monosodium glutamate 15g/kg and a little pigment, and add washed products, wherein the chicken wing tips are marinated for 5-8min, and the duck tongue, duck liver and duck heart are marinated for 8min. Luo Wei commentator: There is also a key link that needs attention in the use of this brine, that is, the brine soup should be recycled after eight uses. In the past, when I marinated duck neck, the marinated duck neck would smell fishy after several times of brine use. Later, I learned that the fishy smell of duck neck completely melted into the soup. If you don't change the soup, the smell of pickled raw materials will get heavier and heavier. Circulation mode of marinated soup: skim the spicy oil from the brine, filter the soup, leave 1/3, discard 2/3, add water to make up, and season according to the weight of raw materials during marinating. Yang Jianhua: This duck neck has a good formula. The state prohibits the use of sodium nitrite. Now, in our shop, we use the sauce meat color protection and flavoring agent (additives are available from vendors) instead of sodium nitrite, and 5 grams per kilogram of raw materials can also play the role of hair color protection and seasoning. Fragrant sand adds fragrance and gardenia adds color. Tonghua Wang Xingfa: This formula is very good, and it is very similar to a 5000 yuan formula I have seen before. I have a few additions: 1. Fragrant sand and gardenia can also be added into seasoning bags (about 3-5g per bag). Fragrant sand can enhance fragrance, and gardenia can enhance color. 2. I think glucose powder can be used instead of sodium nitrite, and the effect is similar. According to my personal experience, sunset yellow powder and monascus powder can be used instead of carmine pigment in halogen products, and the effect is good. Master Chen made up nine herbs: 40 grams of citronella. Fresh citronella is turquoise, fragrant and has a long aftertaste. The dried dehydrated citronella removes the green flavor from the clear fragrance and the fragrance is more pure. Adding it to the pot can remove the fishy smell and enhance the fragrance. Loose mouth: 20 grams, also known as pine cone, is granular, scaly and rich in aroma, which can relieve odor and odor. Dried onion: 500g, a spicy crop, can enhance fragrance and remove fishy smell, and relieve the burnt smell in the marinade. Fragrant leaves: 20g, with strong smell, which can increase fragrance and appetizer. Senecio scandens: 30 grams, shaped like fennel, with rich aroma, benefiting qi and appetizing. Codonopsis pilosula: 50g, with traditional Chinese medicine fragrance, benefiting qi and strengthening spleen, nourishing and nourishing food. Cooking with chickens and ducks has a special flavor. Cinnamomum cassia twig: 20g, angular, fragrant and red, which enhances fragrance and removes fishy smell. Fresh southern ginger: 50g, spicy and tasteless, with strong ginger flavor, which will be more fragrant if cooked for a long time. Wasabi: 20g, Chinese medicine, fragrant, appetizing, appetizing. Capsaicin: After the finished product is cured, liquid capsaicin can be added to increase brightness, complement color and make the color pure.