Selection of materials for making roast duck: the first-class roast duck is 5.6-5.8 kilograms of Beijing-style stuffed duck delivered by designated duck farms on demand. This duck has white feathers, a long and wide body, a short and wide mouth shell, a plump and prominent chest, a drooping abdomen, short and thick legs, an orange mouth, webbed toes and a beautiful appearance. Beijing roast duck is a famous specialty in Beijing, and its raw material is Beijing stuffed duck. The product is characterized by golden skin and luster, white and tender meat, crispy skin and fragrant meat. The technological process is as follows: raw material treatment, skin ironing, roasted cinnamon-colored embryo cooling and oil brushing1; Processing raw materials, selecting 2.5-3kg healthy ducks; After being slaughtered by cutting off the three tubes, the feathers are shaved, the internal organs are removed, the feet and wings of the ducks are cut off, and the ducks are washed with clear water. 2. perm the skin and hang the color. After scalding the duck in boiling water for 4 times, pour in caramel water (caramel: water = 1:6). 3. Cool the embryo Hang the scalded duck in a cool and ventilated place to dry the duck skin. 4. Roast the duck anus with a stopper, pour boiling water from the neck knife edge, and then enter the oven. Jujube is the best wood for roast duck, and fruit trees such as peaches and pears can also be used. When the furnace temperature rises to 200, the roast duck can be roasted. The oven temperature is controlled between 250~300, and it is baked for about 30 minutes until the moisture in the abdomen evaporates. Brush a layer of sesame oil immediately after the duck is roasted to increase the brightness of the duck skin. The raw material of Beijing roast duck is Beijing stuffed duck, which grows fast and has tender meat, but high fat content. In recent years, according to consumers' preferences and nutritional development trend, new varieties of stuffed ducks with low fat and high protein have been adopted, and natural feed without hormones and harmful chemicals has been required to be used when feeding ducks, so that the fat content of roast ducks can be reduced on the basis of maintaining their original flavor, which is more in line with nutritional and hygienic standards and further improves their nutritional value. In the selection process of striped ducks, strictly select healthy raw ducks with uniform body shape, no pollution, fresh and tender meat, yellowish fat without hardness, strong and elastic muscles and suitable weight, so as to lay a good foundation for future processing and production. Some people say that eating roast duck will cause cancer, which mainly means that animal food will produce a strong carcinogen: 3,4-benzopyrene, which will endanger human health and even life safety if it exceeds a certain amount. However, after testing, the content of 3,4-benzopyrene in raw duck is 0.08 μ g/kg, and that in roast duck is 0.38 μ g/kg, while the international limit standard is 1 μ g/kg. Therefore, the content of roast duck does not exceed the standard, and it is safe to eat roast duck. The reasons are as follows: ① Although roast duck is roasted with open flame, it does not directly contact with open flame in most cases, which greatly reduces the generation of carcinogens. ② The temperature in the duck furnace is strictly controlled, about 200 degrees, which is not very high. The furnace is clear and smokeless, which reduces the generation of harmful substances. After testing, the lead content of roast duck is 0.02 mg/100 g, while the standard stipulated in China's Food Sanitation Law is 0. 1 mg/100 g, so the lead content of roast duck is also qualified. The sugar content of duck meat itself is very low, but generally speaking, edible roast duck is rich in sugar when eaten together with lotus leaf cake and sweet noodle sauce. The sugar content in the cake (rich powder) is 50.8 g/100 g, and the sugar content in the noodle sauce is 27.3 g/100 g, which makes up for the deficiency of the nutritional value of roast duck. When eating roast duck, we often eat a considerable amount of green onions, garlic, cucumber strips, radish strips and so on. These foods can not only play the role of acid-base balance, but also the vitamin C and dietary fiber in these foods can reduce serum cholesterol and increase fibrinolytic activity, and help digestion. Propionic acid in cucumber can also inhibit the growth of body fat and reduce weight, thus overcoming the nutritional energy of roast duck to a great extent. After eating roast duck, you need a bowl of delicious duck rack soup. Duck rack soup is simmered with roast duck rack for several hours, and the nutrients in bones, especially calcium, are dissolved to the greatest extent. The color of the soup turned milky white, which was not only delicious, but also played a good role in supplementing calcium. All these are enough to prove the scientific way to eat roast duck.