Nanjing duck processing technology

The Nanjing duck is a special product of Nanjing, Jiangsu Province. The duck is white in colour, hairless on the body, herringbone shape, flat bone, smooth surface without wrinkles, legs standing upright, raised inside the dome, and the overall shape of the duck is oblate. Deep in the root of the duck leg, it has a strong aroma and is salty and delicious. Raw materials and ingredients: For every 10 live ducks, 1.25 kg of salt and 50 g of anthraquinone are required. Processing methods: 1, live ducks before slaughter, fasting for 24 hours, fed with water, row out intestinal feces. 2. Bloodletting and plucking: Blood is placed on the net, scalding with hot water (55-60 degrees), then pulling the big hair out by hand, and placing the hair in cold water. 3, to the viscera: In the right wing under a small mouth, about 5 cm long, remove the cable sac liver, and then insert the left middle finger into the anus, forced to the top, took out all the intestines. Soaked in clean water for 1 hour to make skin color white. 4, salted stack: a live duck 2 kg, with 100-125 grams of fried salt and add fennel (dry and grind the fire) rubbed inside and outside. The duck billet is piled up in layers. Marinated for 24 hours. 5, under the brine tank: the marinated duck billets and other water drained, put the brine for 18 hours, remove the row of blanks, hanging hair, in normal climate, 10 days later Serve duck.

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