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                掛爐烤鴨是以怎么樣的生產?

                來源:http://www.365maiba.com/  日期:2021-12-22
                掛爐烤鴨是借助供熱的反射功效,即火焰傳出供熱由爐口上壁射到爐項,將頂壁烤熱后,再反射到鴨身的結果,不徹底領結火焰的立即燎烤。溫度控制要平穩在230℃至250℃中間,防止過高或過低。過高,會取名鴨皮收攏,肩下變黑;過低,會使鴨胸脯出褶皺。
                Hanging oven roast duck is the result of the reflection effect of heat supply, that is, the flame radiates heat from the upper wall of the furnace mouth to the furnace, roasts the top wall, and then reflects it to the duck body. If the flame is not completely tied, it will immediately burn and roast. The temperature control shall be stable between 230 ℃ and 250 ℃ to prevent too high or too low. If it is too high, it will be named duck skin, which will turn black under the shoulder; Too low will wrinkle the duck breast.
                烤制時間要依據時節不一樣和鴨的尺寸、總數是多少而定,不可以地長或過短。一般說,冬天烤1只2000克的家鴨約45分鐘,夏天只需35分鐘的模樣,冬天要40分鐘,夏天三十分鐘??局茣r,留意不必使胸脯立即沖著火燒,因而處肉嫩非常容易烤糊,乃至會產生縫隙出泡狀況。
                醉仙鴨
                The baking time depends on the season, the size and total number of ducks. It can't be too long or too short. Generally speaking, it takes about 45 minutes to roast a 2000 gram domestic duck in winter, 35 minutes in summer, 40 minutes in winter and 30 minutes in summer. When baking, pay attention not to make the chest burn immediately, so the meat is tender, it is very easy to burn, and even bubble in the gap.
                兩腿肉厚,不容易熟,烤時間長一些。鴨襠不容易著色,須用人力來挑撩,方式是:將鴨挑動,在火苗上略微搖晃兩下,把鴨襠燎著色,要留意,哪兒缺色就燎哪兒,不可以危害其他位置,尤其是胸脯肉。
                The legs are thick, not easy to cook, and the roasting time is longer. The duck crotch is not easy to color, so it must be lifted manually. The way is: stir the duck, shake it slightly on the fire twice, and burn the duck crotch. Pay attention to burn wherever there is a lack of color, and do not harm other positions, especially the breast meat.
                片鴨方式有二種。一種是皮和肉不區分,其原是一片片帶皮,能夠一片片一片,也可片成條;一種是皮和肉分離片,先片皮后片肉。一般 都選用種方式,右手扶著鴨膝蓋骨尖或鴨頸,左手持械大拇指能夠主題活動地壓在刃口的側邊上,刀頭進肉后,大拇指按著肉絲及刃口,把肉絲掀下。
                There are two ways to slice duck. One is that there is no distinction between skin and meat. It is originally a piece with skin, which can be piece by piece or into strips; One is the separation of skin and meat, first skin and then meat. Generally, two methods are used. The right hand holds the duck knee bone tip or duck neck, and the left hand holds the arm. The thumb can press the theme on the side of the blade. After the knife head enters the meat, the thumb lifts the shredded meat according to the shredded meat and the blade.