2. Arrangement of raw materials: After the live ducks are slaughtered and drained, they should be immediately put into hot water at 60-70℃ for scalding and plucking (plucking twice by hand), and the whole plucking time should not be too long. Remove the wings and legs of the washed duck, cut a small mouth about 6-7 cm long under the right wing, take out the esophageal crop, break the colon, take out the internal organs, wash the residual blood and broken internal organs in the body with cold water, then soak them in cold water for 4-5 hours, drain the water and perform plastic surgery. The method of plastic surgery is to put the body back down and the tail out on the watch case, and crush the trident with the palm of your hand to make the duck into a flat rectangle.
3. Ingredients: Generally, the salt content is116 of the net weight. Due to the different taste requirements in different places, the ingredients are also different. Some only use fennel, fresh ginger, onion or tsaoko to enhance the taste, while others are more complicated. Taking the ingredients and processing method of the famous Chongqing Baishihou salted duck factory as an example, according to the calculation of striped duck 100 kg, it is 3-5 kg of salt, 0.5-2 kg of liquor, 0.2 kg of sugar 1-2 kg of cinnamon, 0. 1 kg of pepper, 0.04 kg of dried ginger and 0. 5 kg of Anemarrhena asphodeloides.
4. Pickling: spray the white wine stick on the duck, pulverize other ingredients, mix them with salt, evenly spread them on the duck and in the cavity (the salt can be fried first), and then put them into the pickling tank (cylinder). Generally, the production relationship is marinated for 40-60 hours, 1-2 times in the middle. After the salted duck is raised in the pond, wipe off the dirty things one by one with a towel, and then tie the duck straight with two bamboos
5. Air-drying and smoking: Hang the duck in a ventilated place or a drying room, air-dry, and smoke repeatedly with chaff as fuel for 40-50 minutes. When the surface is golden yellow and the abdominal cavity is dry, it is the finished product. In some places, salt and spices are coated on the duck body and the suffering room, and then the duck body is flattened with heavy objects such as slate or stone mill. After about 10 days, it can be hung for 2-3 months. The drier the board, the more fragrant the meat.
Characteristics of finished products: Due to different adding methods and ingredients, the finished products have different characteristics in color, taste, fragrance, shape and nutritional ingredients.
The above is smoked salted duck. To make salted duck, add 63 kg of salt to the blood of slaughtered duck per 100 kg, boil it into salt water, skim the blood and mud floating on it, let it cool, add 3 pieces of broken ginger 1 kg, star anise, 5 pieces of onion, 5 pieces of fennel and 5 pieces of cinnamon, and then pour it into the jar.
Preparation and eating of Nanjing salted duck
Many places in southern China have the habit of cooking salted duck in winter, among which Nanjing salted duck is the most famous, with a long history, and its production technology is very particular. Now just talk about the production requirements of dried salted duck.
The best season for pickling Nanjing salted duck is from heavy snow to winter solstice every year, during which the finished product is called "salted duck"; It can also be pickled from beginning of spring to Qingming, and its finished product is called "Spring salted duck", but its preservation time is shorter than that of salted duck. Let's talk about the production procedure of dried salted duck first.
Selecting ducks for fattening: Nanjing salted ducks should be selected from raw materials with long body and wide body, well-developed breast and leg meat, walnut kernels in both axils, and live duck weight above 1.75 kg. Before the live ducks are slaughtered, they should be fattened with rice feed for several weeks to make the waist fat tender and the skin white. This kind of duck is called "live duck with rice fat" and the finished product is called "white salted duck", which is the top grade of salted duck. Rice bran or corn can also be used as the main feed for fattening, but the color and quality are worse than those of ducks fattened with rice.
Slaughter cleaning: Slaughter live ducks with strength or mouth. After blanching or plucking in the shower, put the naked duck in a cold water tank and soak it for three times to remove blood stains and fine hairs, and reduce the surface temperature and body temperature of the duck to achieve "four rigidities", that is, the head, neck, chest and legs should be stiff.
Incision and arrangement: First, cut off the wings from the second joint and the legs from the joint below the femur. Remove all internal organs from under the wings, including lungs and kidneys (this method is the same as Quanjude roast duck). Rinse with clear water to remove residue, film and blood stains from internal organs, and then soak in a clear water tank for about 3 hours. Then hang the duck and drain it. When dripping water is scarce and there is basically no blood, take it off, put the duck on the chopping board with its back up, abdomen down, head inward and tail outward, and press hard on the sternum with both hands to flatten the trident bone on its chest and make the duck flat and rectangular.
Ingredients and curing: curing includes curing duck, marinating and re-marinating, which is the key process of curing salted duck.
1. The salted duck uses coarse salt with larger particles, and adds 300 grams of star anise to every 50 kilograms of salt, then fry it in a pan and grind it fine. The amount of salt used for curing is generally 16: 1, such as125g for a 2 kg light duck. When curing, first put 3/4 of the salt into the abdominal cavity from the opening under the wing, and then put the salted duck on the chopping board and turn it repeatedly to make the fine salt evenly distributed in the cavity. The rest of the salt is used in vitro, and the muscles on both sides of the thigh and chest, the muscle edge and the mouth should be thoroughly wiped with salt. When smearing salt on duck legs, push the muscles from bottom to top, so that the muscles are under pressure and easy to contact with salt.
2. Picking brine: put the salted ducks one by one into the tank, marinate them for 12 hours, then lift the right wing of the ducks with the right hand, insert the index finger or middle finger of the left hand into the anus, and release the blood brine from the cavity. This is called salt water extraction.
3. The heavy brine is marinated with brine 1 time. Brine used for recycling brine can be divided into new brine and old brine. The new brine is made of duck blood soaked in water and salt. The amount of salt added per 50 kg of blood is 35 ~ 37.5 kg. Boil in a pot and dissolve the salt into a saturated solution. Keep the ducks clean, and clarify them after marinating them. The marinated duck must be cooked once after 5 ~ 6 times, and the blood stains on the floating surface should be skimmed to prevent it from turning sour and smelly. Burning it for more than 2 or 3 times is the old brine. The more times the old brine is burned, the better. This is because during the soaking process, some nutrients in the duck body are dissolved in salt water, and the concentration is increasing every time it is burned.
The method of heavy brine is to pour brine from the opening under the wing, fill the cavity, and then marinate in the brine tank in turn. The amount of soaking should not be too much, otherwise it is difficult to pickle thoroughly and evenly.
Brine Baume should not be less than 22 degrees. If it is not this degree, the heavily salted duck tastes bad, the meat smells bloody, and the finished product is easy to deteriorate.
Stacking: after the heavy brine time reaches the specified standard, take the duck out of the brine tank, dig the brine when taking it out, and put the brine in the body cavity back into the brine tank. Put all the ducks soaked in salt water on the chopping board, then flatten the ducks by hand, and then stack them in the tank in turn. This process is called blank stacking. It can be discharged from the cylinder after 2 ~ 4 days.
Blanking: Take out the ducks stacked in the tank, wash them with clear water, hang them on pegs, spread their necks, stretch their chests, straighten their legs and stir up their crotch, then rinse off the surface impurities with clear water and hang them in a cool and ventilated place to dry.
The ducks are dried before being discharged. The purpose of blank arrangement is to make ducks fat and ventilate them.
Hanging: Hang the ducks in the warehouse, with ventilation around the warehouse and wooden barriers installed in the middle of the shelves. The distance between wooden blocks should be 50 cm, and nails should be fixed on both sides of wooden blocks, and the distance between two nails is 15 cm. Hang ducks on nails, each nail can hang two duck embryos, and put a reed (about the middle finger thickness) between the two duck embryos to separate them from the waist for ventilation. When hanging ducks of the same length must be hung together, so that the finished product will be finished in 2 ~ 3 weeks. In case of rainy weather and resurgence, some suspension time should be extended.
The quality of the finished product requires that the skin is pale white, fragrant, the flesh is red and the bones are green, the whole body is hairless, wrinkle-free, the herringbone bone is flat, the legs are upright, the muscles are stiff, the chest is raised, and the whole body is flat and round.
Eat salted duck
It is often heard that Nanjing salted duck is famous at home and abroad, with good color, fragrance and taste, but it is not very delicious after cooking. What is the reason? That's because the cooking method is useless, so I can't enjoy the unique flavor of Nanjing salted duck. The cooking procedure of salted duck is as follows:
Soaking and washing: soak the dried salted duck in clean water 1 ~ 30 hours. Wash away the whole body dust, reduce the salt in the meat, and soak the salted duck for a long time to make it soft.
Upper connection: select hard reed stalks or small bamboo tubes, cut them into hollow sections about 10 cm long, and insert them into the door of the dried salted duck cavity to expose half of them, so that when the dried salted duck is boiled, the internal and external temperatures are uniform and the cooking time is shortened.
Boil: add onion, ginger and aniseed into the clear water in the pot, and then stop the fire. Put the salted duck with a tube in the pot until hot water enters the duck, then lift the duck leg and pour out the soup in the body cavity, then put it in the pot and add the original soup of 1/6. Cover the dried salted duck with a cover slightly smaller than that of the pot, so that the duck body is completely immersed in water for 30 minutes, then lift the cover and heat until beaded bubbles appear at the edge of the pot (called the first rotation) for 30 minutes, lift the duck leg and pour out the soup in the cavity, then put it into the pot, heat it for the second time, heat the water to the second rotation, and simmer for 5- 10 minutes after the ceasefire, and then take out the pot. This cooked salted duck is tender in meat, crispy in food, long in aftertaste and sweet in taste.
Ducks should be hung in a cool and ventilated place. The salted duck processed after light snow and before heavy snow can be stored for 1 ~ 2 months; The "salted duck" processed after heavy snow can be preserved for 3 months; "Spring salted duck" processed in early spring after Qingming Festival can be stored for 1 month. Usually, good quality salted duck can be kept until the end of April, and it can be kept for a longer time if it is kept in cold storage.