南京鹽水鴨英文介紹.ppt

1、Donald Duck,What do we want to show today ?,An ordinary duck,Welcome to A bite of ChinaNanjing salted duck,Team Member : 2012050204017 邵倩倩 2012050204018 沈思佳 2012050204019 施明佳 2012050204025 吳冰之 2012050204029 徐丹 2012050204030 徐曌倩 2012050204036 張曉 2012050204039 周琳,Nanjing salted duck,Nanjing Salty Duck

2、 has been produced in Nanjing for over 1000 years and is widely thought of as the most famous Nanjing specialty products. 南京鹽水鴨距今已有1000多年的歷史，被廣泛認為是南京頭號特產(chǎn)，也是中國地理標志性產(chǎn)品。 In Autumn around, the best flavor of salted duck produced in osmanthus blossom season called osmanthus duck. 以中秋前后，桂花盛開季節(jié)制作的的鹽水鴨色味最佳，

3、名為桂花鴨。,文字容,文字內(nèi)容,Historical Origins,Nanjing is famous in China with duck. It has always been known as the duck reputation. Much of its duck dishes and people can be described as Chinas most. 南京向以鴨肴馳譽海內(nèi)，故歷來被冠以“鴨都”美稱。 其鴨肴之多，食鴨人之眾，可謂中華之最。,According to the Chen recorded,CHEN Qi army in the northern subur

4、b of Nanking clash outside the area covered Zhoushan,CHEN everyone wrapped rice, match with duck, cooking rice cooked duck made morale, and finally hit the public with less, victory and go back. 據(jù)陳書記載，陳軍與北齊軍在金陵北郊外覆舟山一帶交鋒，陳軍“人人裹飯，媲以鴨肉”、“炊米煮鴨”，使得士氣大振，終于以少擊眾，大勝而歸。,No later than early Ming thick Souther

5、n salted duck has enjoyed the reputation, has been famous ever. Ming Dynasty ballad: Old College, cut glass, black wrought son, salted duck. 最遲明初南方鹽水鴨已享有厚譽，一直盛名不衰。明代有首民謠：“古書院，琉璃截，玄色鍛子，鹽水鴨”。,Production Process,Process characteristics（工藝特點） Nanjing salted duck is the only kind of low on Chinese histor

6、y and poultry products, and traditional cured product is completely different. Cold cooked salted duck is cooked, about an hour after cooking, making tenderness salted duck reaches a certain level. Cryogenic storage of cooked boiled salted duck muscle is good, maintaining a ducks juiciness. 南京鹽水鴨是中國

7、歷史上唯一一種低溫畜禽產(chǎn)品，和傳統(tǒng)的腌臘制品完全不一樣。鹽水鴨是低溫熟煮，經(jīng)過一個小時左右的煮制，使得鹽水鴨的嫩度達到一定程度。低溫熟煮鹽水鴨肌肉儲水性好，保持了鴨肉的多汁性。 ,Osmanthus duck production of sophisticated,Fried salted, clear halogen complex, added duck mellow, speculation dry reduce duck fat, this thin and retract, cooked enough, eat a good taste. 桂花鴨制作考究，“炒鹽腌，清鹵復”，增加鴨的

8、香醇，“炒得干”減少鴨脂肪，此薄且收得緊，“煮得足”，食之有嫩香口感。,Production of materials Ingredients(主料): Duck Seasoning(調(diào)料)：cooking wine 料酒 salt 鹽 green onions 大蔥 ginger 姜 star anise 八角 pepper 花椒 M salt 米鹽 sesame oil 麻油,Production process,1. Chopping off the tender light small winged duck and feet, and then in the right wing n

9、est in open about 3 cm long small mouth, internal organs removed from the incision, pull them with water, drained spare. 將嫩光鴨斬去小翅和鴨腳掌，再在右翅窩下開約3厘米長的小口，從刀口處取出內(nèi)臟、拉出氣管和食管，用清水沖凈，濾干備用。,2.Frying pan into the fire with salt, pepper sizzling spare. 炒鍋放在火上放入鹽、花椒炒熱后備用。,3. 1/2 hot pretzels stuffed duck from the

10、 wings under the abdominal incision, with the remaining salt and pepper 1/2 times the duck with salt and pepper rub, and then the remaining salt and pepper from the neck incision and hot plug duckbill into the duck neck, duck into the cylinder and then marinated .Then remove the hanging in the cool

11、dry place, with 1.2 cm long hollow reed pipe inserted into the anus of ducks in the wings nest under an incision into the ginger. 用1/2熱的椒鹽從翅下刀口處塞入鴨腹，晃勻，用剩下椒鹽的1/2椒鹽擦遍鴨身，再用余下的熱椒鹽從頸部刀口和鴨嘴塞入鴨頸，然后將鴨放入缸中腌制（夏天2小時，春秋季4小時，冬季6小時）。然后取出掛在通風涼處吹干，用12厘米長的空心蘆管插入鴨子肛門內(nèi)，在翅窩下刀口處放入姜1片、蔥結(jié)1個、大料1只。,4. 6 cups of boiling wat

12、er, add the remaining ginger, scallion, aniseed and wine, the duck leg up, duck head down into the pot, cover and simmer on low heat 20 minutes. 燒滾6杯清水，放入剩下的生姜、蔥結(jié)、大料和料酒，將鴨腿朝上，鴨頭朝下放入鍋內(nèi)，蓋上鍋蓋，放在小火上燜20分鐘。,5.The Ducks picked up, duck soup from abdominal incision leakage, drained into the pot. 將鴨拎起，使鴨腹內(nèi)的湯汁從刀口處漏出，濾干倒入鍋內(nèi)。 6.Duck into the soup to make duck soup poured into