The fatter the raw ducks, the better, especially those that have not laid eggs or changed their hair.

butcher

Fasting before slaughter 18 ~ 20 hours, pre-slaughter inspection. When slaughtering, the knife is usually cut from the neck of the mandible, and the blade is 5 cm away from the duckbill and about half a centimeter deep to cut off the esophagus and trachea. It is best to use 60 ~ 75V current for electric anesthesia first, which is not only beneficial to slaughter hygiene, but also sufficient bleeding. For example, a duck with a weight of 1.5 kg bled for 27 seconds with electric anesthesia and died within 2 minutes, while a duck without electric anesthesia only got 27.5 grams of blood for 48 seconds and died after 3 minutes.

The best stab wound is 1 cm. If it is too small, the bleeding will be unclean. If it is too large, the neck will turn red because the wound is soaked with blood.

After slaughter, put it in hot water at 60 ~ 64℃, and the water temperature should not be too high to avoid the dissolution of epidermal fat (the melting point of duck fat is 26 ~ 30℃). When ironing clothes, come one by one. Scalding should be moderate, not soaked in the scalding pot, and feathers should be soft and fluffy, otherwise hair removal will not be easy or damage the skin. When ironing, first grab the bird's shoulder bones, scald its tail with hot water and soak it repeatedly, then lift its legs up and down repeatedly to scald its whole body and abdomen, and finally pinch the duckbill to scald its neck, thus pulling out the heavy hair. When pulling heavy hair, it should be done in the following order: right wing → shoulder → left wing → back → abdomen → tail → neck.

After pulling out the big hair, cut off the duck tongue at the same root, that is, forcibly penetrate the subgingival membrane of the tongue root, and then hook the tongue root to pull it out completely. After taking out the tongue, soak it in cold water, clean blood clots and other dirt, and lower the body temperature. Soak for three times, the first time 10 minute, the second time for 20 minutes, and the third time for 60 minutes. The skin should be white and flawless after soaking. Then immerse the carcass in cold water and carefully pluck it with tweezers, or pluck it with rosin.

After hair removal, cut off two wings at shoulder level, and then cut off two feet along the knee joint. Open a crescent mouth of 5 ~ 8 cm under the right wing (because the duck's esophagus is right, the mouth must be opened under the right wing). Then pierce the hypopharyngeal membrane and hang it. Then break two ribs at the opening, put the index finger into the chest, pull out the heart, pull out the esophagus and throat, poke the two membranes around the stomach, pull out the stomach, and pull out the intestines along the lower part of the stomach. Insert the other finger into the anus, break the rectum and pull it out. Finally, take out a piece of duck viscera from the back cavity. [2]

All the remaining pleura, blood tendons, peritoneum, etc. All the abdominal cavity should be removed (be careful not to hurt the inner epidermis), and the residual intestinal head at the anal orifice should also be removed. Then wash it with clear water, soak it in cold water for 3 ~ 4 hours, then hook the incision under the mouth and drain the water, about 1 hour. Finally, lie the duck on your back, press the chest tightly with your hands, and flatten the front trigeminal bone of the chest, so that the carcass presents a regular rectangle, which keeps the appearance beautiful and is convenient for pickling.

pickle

(1) salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, take it out and grind it.

Ducks were weighed before and after curing, and 6.25% dry salt was used. Put 3/4 of the salt into the neck incision and turn it repeatedly on the workbench to make the salt stick to all parts of the abdominal cavity evenly. Its 1/4 salt should be rubbed in vitro, mainly in the chest muscle, calf muscle and oral cavity. After rubbing the salt, put it into the cylinder in turn, take it out after pickling 12 hours, lift the tail wing, open the anus, and make all the salt water in the cavity flow out, which is called brine buckle. Then pile it in the tank, about 8 hours, and buckle the salt water for the second time.

(2) double salt. After the second halogen reduction, the pretreated old brine is loaded from the rib incision and then immersed in the brine tank in turn. The amount of soaking should not be too much to avoid uneven pickling. After the yard is built, cover it with a shed made of bamboo sticks, press stones, and let the ducks soak in salt water. The time for curing the belly depends on the season. During the period from light snow to heavy snow in the lunar calendar, it takes 22 hours for big ducks (live ducks over 2 kg), 18 hours for middle ducks (1.5 ~ 2 kg) and 16 hours for young ducks (1.5 kg or less). During the heavy snow in beginning of spring, duck 18 hours, middle duck 16 hours and duckling 14 hours. It can also be marinated for 20 ~ 24 hours on average.

Preparation of Brine (1) Preparation of New Brine. Add 38% refined salt to the blood water soaked after the duck is eviscerated, and boil it to dissolve all the salt into saturated brine. Remove floating dirt, clear the liquid, pour it into a jar, add 0.02% ginger slices, 0.0 1% fennel and 0.03% onion, and cool to obtain new brine.

(2) Replication of old brine. Because the old bittern contains a certain amount of extracted substances and protein intermediates (such as amino acids, etc. ), the flavor of salted duck made with old brine is better than that of new brine. After the brine is re-salted, blood will flow out, resulting in reddish color, which is easy to rot and stink. So burn the brine every 3 ~ 4 times. On the one hand, burning brine is sterilization, and on the other hand, the soluble protein in it is removed after heating and solidification. Before burning brine, measure its concentration with a hydrometer and keep it saturated.