Beijing roast duck training Wuhan snacks training school

Training content: ① selection .② duck duck duck marinated skills handling skills .③ .④ spiced marinated duck duck marinated spicy skill .⑤ technical skills .⑥ .⑦ duck duck sauce configuration .⑧ chipper technology .⑨ duck Use oven baking skills .⑾ .⑩ duck color control bonus content: Get a taste of Hong Kong-style roast duck Beijing roast duck technology favorites in the protein content of about 16 to 25 percent, far higher than the meat. Favorite taste Beijing roast duck contains almost all the amino acids the body needs, and the two were the flavor of the amino acid content than other meats, so the duck taste particularly delicious. Favorite taste Beijing roast duck fat content is moderate, about 7.5% lower than meat, and more evenly distributed in the body tissues. One of the essential fatty acid content higher, and is mainly unsaturated fatty acids and low-carbon saturated fatty acids, and therefore low melting point between about 33 to 40, and is conducive to human digestion and absorption. Favorite taste Beijing roast duck vitamin content is more, 100 grams of edible duck meat contains about 10 milligrams of B vitamins, vitamin E90 ~ 400 micrograms, higher than other meats. Favorite taste Beijing roast duck contains contains a variety of minerals such as: calcium, phosphorus, iron, potassium, sodium, magnesium, manganese, zinc, copper, iodine, etc. Duck itself carbohydrate content is low, but in general, roast duck with lotus leaf cake, sweet bean paste, together with the food, bread sauce are rich in carbohydrates, which make up the nutritional value of the Beijing roast duck This aspect of the defect.