1. **Raw Material Preparation**
Select live ducks that are tender, well-fed, and have been raised for approximately 120 days, with a weight of at least 1.5 kg. The ducks should be healthy, free from diseases, and of good quality to ensure the best results in the final product.
2. **Slaughter and Processing**
Before slaughter, the ducks should be fasted for 12–14 hours. They are then slaughtered using standard methods, and internal organs are removed. After thorough rinsing, the wings and legs are cut off at the elbow and knee joints. The duck is then placed on a table, face down, and turned over to face up. Using the palm of the hand, apply pressure to the sternum to flatten the chest area, making the duck body more uniform and easier to handle during subsequent steps.
3. **Salting and Marination**
Salt is applied generously to the inside and outside of the duck, including the neck, mouth, legs, and abdomen. Approximately 120 grams of salt is used per 1.5 kg of duck. The entire body must be rubbed thoroughly to ensure even seasoning. Once marinated, the duck is placed in a container, covered with layers of salt, and left to rest. After 12 hours, the duck is removed. If the temperature is low, the container may need to be changed to drain excess moisture, and the duck can be left for an additional 5–7 hours before proceeding.
4. **Brining Process**
(1) **Brine Recipe**: For every 100 ducks weighing 1.5 kg each, prepare a brine using 100 kg of salt, 3.5 kg of soy sauce, 2 kg of dark soy sauce, 150 g of chopped onions, 20 g of star anise, 20 g of fennel seeds, 50 g of cinnamon bark, and 50 kg of water.
(2) **Preparation Method**: Combine the salt, star anise, fennel, and cinnamon in a pot, and cook until all the steam has evaporated. Then add the remaining ingredients and bring to a boil. Strain the mixture and pour it into a container. Place the salted duck into the brine, ensuring it is fully submerged. Let it marinate for 12–24 hours for optimal flavor absorption.
5. **Shaping and Drying**
After brining, the duck is shaped using bamboo sticks to form a "big" or upright shape. It is then hung to drain the brine. Once drained, it is returned to the brine tank for another 2–4 days to enhance flavor and texture. The duck is washed with clean water, dried with a cloth, and placed on a cutting board. The neck is stretched flat, the body is trimmed neatly, the chest is pressed down, and the legs are spread out. It is then washed again, hung in a cool, ventilated area, or placed under direct sunlight to dry completely. In case of continuous rain, the duck can be placed in a drying room and baked gently to achieve the desired texture. The finished product has a fragrant aroma and a deep purple color, indicating proper preparation and quality.
Anthocyanidins
Anthocyanidins is a kind of water-soluble natural pigments widely existing in plants in nature. They are colored aglycone obtained from the hydrolysis of anthocyanins. Most of the main colorants in fruits, vegetables and flowers are related to them. Under the condition of different PH value of plant cell vacuoles, anthocyanidins make the petals colorful. The main functions about anthocyanidins are antioxidant and free radical scavenging function, nutritional fortifier in food and Natural Pigment.
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