卖旺烤鸭_馋嘴鸭的配方资料_制作技术（Wang _ sold Roasted Duck Chanzui duck formula _ information technology）.doc

卖旺烤鸭_馋嘴鸭的配方资料_制作技术（Wang _ sold Roasted Duck Chanzui duck formula _ information technology） Wang _ sold Roasted Duck Chanzui duck formula _ information technology The original ingredients and processing method of selling Wang Roasted Duck _ Chanzui duck recipe data _ production technology: Chanzui duck duck, a dozen spices, mixed flavor powder, water retaining agent, fragrance agent, salt, Yellow Wine, tastist agent, sugar and other commonly used seasoning. Wang Roasted Duck _ Chan (selling more snacks on the right side you can see more technical documentation) fabrication technology of duck mouth recipe data _ The processing method is simple: all salted and fried. Some gluttonous duck processors making perfume to add a dozen water or dozens of Chinese medicine spices. Meat dish processing, must be based on the processing of meat products, processing technology, eventually selling Roasted Duck _ Wang Chanzui duck recipe data _ production technology to select the taste of spices, not all kinds of generalized. Is not the spice used better, sometimes counterproductive, adding spice too much not only to the role, but also increase the processing cost, bring a strong taste of traditional Chinese medicine products, different spices will bring the products of some bad smell, make the taste characteristics of products is not obvious. Some spices are not suitable for duck products. Should they be added or not?. Scientific allocation is very important, according to each kind of spice, combined with the processing characteristics of duck products, make scientific proportioning, the spice can play its normal function of perfumery. The use of pickled flavor powder: chicken essence, duck flavor powder etc.. Volatile flavor powder is very strong, do not sell Wang _ Roasted Duck gluttonous duck formula _ production technology of high temperature resistant materials. As a gluttonous duck flavor agent, high temperature deep fried fragrant effect is very poor. Only in the process of fr