Second processing equipment: cooking tank, several submerged barrels, operation desk, vacuum packaging machine,
constant temperature operation room, and 1 chlorine dioxide sterilizer.
5. Processing technology:
1. Thawing: freeze 2 duck heads, soak them in tap water until the bones are completely thawed, and the water temperature should not exceed 15 degrees, which is better if the conditions permit.
2. Defibrated water: soak them in 3PPM hydrogen peroxide for 4 minutes, and the water can be reused. When the water is turbid, throw it away, and add one third of hydrogen peroxide for the second time. Basically, it can be used for three times.
3. Boil the duck head: boil the water first, then keep the temperature for 2 minutes, then add the duck head, and cook it for about 3 minutes until it is 78% ripe. After cooking, it should be cooled quickly. Generally, two buckets of water are used for cooling, one bucket of clean cold water and the other bucket is added with hydrogen peroxide. First, put the duck head in a cold water bucket to cool down, and then put it in a hydrogen peroxide bucket to cool it to room temperature.
4. Soak: Boil the pepper Zhengwei High Fresh Essence, Lactic Acid, Acetic Acid, Water-soluble Spiced Powder, Yeast Extract, Tianrun Tongyinfeng, Tianrun Meat Fresh Front, Jiahe Shuiyou No.1 Powder, soaking time is 16-18 hours, the soaking temperature is -4 degrees, and the soaking room should be highly sterilized.
5 dipping material: add pure duck powder, sodium dehydroacetate, Yisemei, pepper essence and nisin to the dipping material, and add a small amount of soaking water to dissolve the material when mixing the dipping material.
6 packaging: vacuumize in time after packaging.
I don't know if it tastes good!