What are the methods for making salted duck?

Salted duck, also known as osmanthus duck, is a local traditional delicacy. The main ingredients are fresh duck meat and a variety of side dishes. It tastes fresh and delicious. The duck meat is relatively tender, fat but not greasy, and the production method and process are also very simple. Adding some osmanthus not only has the fragrance of osmanthus, but also can prevent some physical diseases and has the effect of beautifying the skin.

Traditional crafts

The production of salted duck includes the processes of slaughtering, pickling, drying, and cooking. Because its pickling period is short, it needs to be cooked and eaten immediately. During the processing, controlling the temperature is the key to success. When the salted duck breast prepared by famous Nanjing chefs is served, they pay special attention to the shape of the duck pieces, making them either diamond-shaped or sunflower-shaped, so that the beauty of the form can satisfy the enjoyment of diners. The dish has white and moist skin, tender and slightly red meat, and is light and salty. It is fragrant, fresh and tender, and you will never get tired of eating it.

Raw material quality inspection

Ingredients for making salted duck

(1) The raw material should be free of blood stasis, black spots, and good hair cleanliness. The esophagus and trachea of ​​the whole duck should not be left behind, and there should be no foreign matter, glass, sand, iron impurities, or other harmful substances in the oral cavity;

(2) Raw material temperature is below 10°C.

Cleaning process

(1) Use running water to clean the raw materials at a temperature of 14°C; (2) Wash the blood off the surface of the product.

Salt frying process

(1) Clean all the equipment used;

(2) The salt ratio for frying is 6 kg salt, 12 g peppercorns, and 6 g aniseed;

(3) Add the raw materials and auxiliary materials into the pot at the same time, stir evenly, fry over low heat, and stir evenly to ensure that the raw materials and auxiliary materials are heated evenly;

(4) The salt should be fried until it is powdery but not mushy, and the auxiliary ingredients should be crisp;

(5) Let the fried salt cool naturally and set aside.

Pickling process

(1) Drain the duck;

(2) The amount of salt used for pickling and frying is 45g/kg;

(3) Put half of the fixed amount of fried salt into the duck's inner cavity, and use your fingers to spread the fried salt along the duck's spine to other parts to ensure even marination. After the inner cavity is marinated, take the other half of the fried salt and marinate the surface evenly;

(4) Marinating time: 4 hours.

Boil and refrigerate

Boiling the brine: (1) The ingredients for the new brine are fried salt, ginger, onion, and spices (aniseed, pepper, cardamom, etc.);

(2) The old brine is made by soaking the duck's blood in the chest and adding salt, ginger, onion, and spices (aniseed, pepper, cardamom, etc.);

(3) Cool naturally and set aside.

Re-marinating: (1) Drain the marinated ingredients;

(2) Soak each vat regularly, place them neatly, and use wooden grids to press the raw materials into the brine;

(3) Re-brine for 4 hours, remove from the water and drain. Refrigerated storage: Refrigerated temperature requires 0~5℃, time 48~60h.

Cooking and cooling

(1) Clean any remaining blood on the duck's body;

(2) When the water in the pot boils, add ginger, green onion, aniseed, pepper, cardamom, etc. into the pot at the same time as the duck. After boiling, quickly control the temperature and stir at the same time; (3) The whole process takes 35 minutes, and the temperature should be controlled between 95 and 100°C. Cooling is divided into:

(1) Natural cooling;

(2) trimming the hock joint;

(3) The product is cooled to room temperature.

Packaging sterilization

Vacuum packing, cut the duck body, first cut the breast with a cutting machine, then use a cutting machine to separate the duck spine, divide the products into batches, and weight them according to regulations. When bagging, ensure that there is no oil stain on the bag opening, align the spine with the gasket in the bag, and the weighted minced meat is not exposed. The appearance of the product must be perfect. Sterilization: Steam sterilization, temperature 123℃, pressure 0.14MPa, time 30min. After sterilization, the product is quickly put into the water tank (≤20℃) for cooling. After the product temperature drops to 30℃, it is fished out and stored in 0~5℃ warehouse.