Introduction to duck：

  Duck is a cured food made from old ducks. It is divided into two types: cured duck and spring duck. Because of its tender and tight meat, it has a rich flavor.

Duck processing steps：

1. Duck selection
The production of dried duck is made from fattened hemp ducks. Its meat is tender and plump, and its quality is excellent. Therefore, the ducks used for the processing of dried ducks should be healthy and plump ducks. Because of the plump animals, the fat is distributed among the muscle fibers, and the flavor is good. The finished product has a smooth appearance and fine and delicious meat.
2. Slaughter processing
Before ducks are slaughtered, they should be fasted for 12 to 24 hours, and they should be given enough clean water to rest quietly. In this way, the bloodletting of the slaughter is good, and the chance of incompletely digested feed contaminating the carcass can be reduced. After the slaughter, the surface of the slaughter is washed to remove the remaining hair, and it should be cooled immediately. The carcass of the duck is selected without fractures and blood stasis, and the two wings and feet of the duck are respectively removed from the elbow joint and the lower end of the tarsal joint. Grasp the lower frontal bone of the duck with the left hand, and cut the lower forehead with the tongue from the mouth with a knife in the right hand. This treatment is commonly known as cutting the outer five pieces.
3. Integer
Cut the carcass from the left side of the sternum on the abdomen along the midline of the abdomen to cut the chest to remove the internal organs. After washing, dislocate the joints of the limbs, flatten the pelvis, and cut the ribs on both sides along the spine into a figure eight, commonly known as a figure eight. But do not damage the flesh layer, avoid cutting the skin, and cut off about 1/3 of the anus, trim it into an oval shape and prepare for pickling.
4. Pickled
The marinade that has been improved after testing is 3.6% salt, 1.8% sugar, 0.01% sodium nitrite, 0.05% white pepper, and 0.1% Chinese pepper for reference. When using, sauté the peppercorns with a little salt and then cool for later use. When pickling, moisten the above ingredients evenly, rub the ingredients evenly on the inside and outside of the duck by the salt method, especially the legs, breasts and neck should be wiped completely, and marinate in the 5C freezer for 4-5 days .
5. Water stains
After pickling the ducks, rinse them with warm water at about 40C to remove the remaining salt on the surface, and then soak them in cold water at 15°C-20°C for 2-3 times to remove the remaining internal organs and dirt, and then take them out to drip dry.

Duck drying process：

  Reshape the dried duck body, hang it on the bamboo pole and put it in the drying room. Firstly, after drying with hot air at 45°C-50°C for about 6 hours, move it to a cold air place at about 15°C for 5-8 hours to stabilize the duck body and make the skin appear milky white. Easily dark brown, poor appearance. After cooling, the ducks are dried with hot air at 45°C-50°C.

Recommendation of duck dryer/drying machine

Commercial 100-3000kg/h large amount of dehydration wide application and easy operation

  Heat pump drying machine use the principle of inverse Carnot cycle. It absorbs low-temperature heat energy in the air, which becomes high-temperature heat energy after efficient heat collection and integration by the heat pump system, and is transported to the drying room for cyclic heating and drying of materials.It refers to exhausting the hot and humid air in the drying room directly to the outside of the drying room through dehumidification device, and then replenishing natural fresh air.

  Hot air circle drying machine belongs to high temperature heat pump unit. Its working principle is: the working fluid of the heat pump is compressed by the compressor, becomes high temperature and high pressure gas, enters the condenser, condenses and liquefies the heat, and is used for air heating in the drying room. The moisture in the material is vaporized and evaporated by the form of hot air, and the evaporated water vapor is discharged by the moisture discharge system, thereby achieving the purpose of drying the drying material.


Duck drying video：