1. **Raw Material Preparation**
Select live ducks that are tender, well-fed, and have been raised for about 120 days, with a weight of at least 1.5 kg. The ducks should be healthy, free from diseases, and show good meat quality. Choosing the right duck is crucial for achieving the desired texture and flavor in the final product.
2. **Slaughter and Processing**
Before slaughter, the ducks should be fasted for 12 to 14 hours to ensure clean internal organs. Slaughter should follow standard procedures, and after removing the internal organs, rinse the duck thoroughly. Then, cut off the wings and legs at the elbow and knee joints. Place the duck on a flat surface, face down, and flip it over so the belly is up. Use your palm to press down on the sternum, flattening the chest area to make the duck more compact and even in shape.
3. **Salting and Marination**
Apply salt generously to the inside and outside of the duck, including the neck, mouth, legs, and abdomen. Use approximately 120 grams of salt per 1.5 kg of duck. Make sure to rub the salt thoroughly into all areas, both inside and out, for complete coverage. Once salted, place the duck in a container, layering it with additional salt and pressing it down to ensure firm compaction. Sprinkle more salt on top and let it marinate for 12 hours. If the temperature is low, you may need to change the brine or drain excess moisture, then continue marinating for another 5–7 hours.
4. **Brining Process**
(1) Prepare the brine by mixing 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) Combine the salt, spices, and water in a pot, heat until the liquid starts to boil, then reduce the heat and let it simmer. Strain the mixture and transfer it to a large brining tank. Place the salted duck into the brine, ensuring it is fully submerged. Let it soak for 12 to 24 hours, depending on the size and desired saltiness.
5. **Shaping and Drying**
After brining, remove the duck from the solution and shape it using bamboo sticks to form a "big" or upright shape. Hang the duck to drain any remaining brine, then re-submerge it in the brine for 2–4 days to further enhance flavor and texture. Wash the duck with clean water, pat it dry with a clean cloth, and place it on a cutting board. Stretch the neck flat, trim the edges neatly, flatten the chest, spread the legs apart, and wash again with fresh water. Finally, hang the duck in a cool, well-ventilated area to air dry, or expose it to sunlight for natural drying. In rainy weather, use a drying room or oven to finish the process. The finished product will have a fragrant aroma and a deep purple color, ready for consumption.
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