There are professional duck farmers Du Guangxing in Xiba Village, Chengjiao Township, Wuhe County, Anhui Province, who processed the self-fertility ducks into ducks. Production Method
Printing And Dyeing Auxiliaries
Dyeing Auxiliaries are chemicals used in the process of printing and dyeing in addition to industrial chemicals (such as salt, sodium bicarbonate, caustic soda, soda ash, hydrogen peroxide, etc.). Printing and dyeing auxiliaries include Printing Auxiliaries and dyeing auxiliaries. Printing auxiliaries include thickeners, binders, crosslinkers, emulsifiers, dispersants and other printing auxiliaries. Based on the knowledge of various fibers, surfactants and polymer compounds used in textiles, various auxiliaries in textile printing and dyeing process were described according to pretreatment process, printing and dyeing process and finishing process. These include dyes, scouring agents, wetting agents and penetrating agents, foaming agents, foam stabilizers, defoamers, dispersants, detergents; levelling agents, fixing agents, thickeners, binders, fluorescent whitening agents; wrinkle-proof finishing agents, softening agents, antistatic finishing agents, anti-bacterial finishing agents, anti-odor finishing agents, flame retardant finishing agents. Water repellent finishing agent.
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Printing And Dyeing Auxiliaries Printing Auxiliaries,Sodium Thiosulfate,Dyeing Chemicals,Dyeing Agent Shandong Chenyi Environmental Protection Technology Co.,Ltd , https://www.chenyichemistry.com
Raw material formula duck (28 kg) 14 crude salt 500 g fennel 1 gram ginger, star anise, onion amount
1. Duck selection: choose healthy and disease-free, full muscle, fat even and moderate, the sternum is not revealed, weight of 1.5 to 2.5 kg of fat fresh ducks, the duck slaughtered before the 20 hours of feeding, only feed water.
2. Slaughter: Oral slaughter method. Cut the duck wings first, and then pinch the duck beak in the left hand. The right hand pierces the ear of the duck into the direction of the ear of the duck's mouth to extend the part of the brain. The right hand immediately raises the duck's feet and blood flows out of the mouth. This method is easier than neck slaughter to remove feathers.
3. Hot duck: Immediately after the ducks are slaughtered, dip them in hot water at 70-80°C (old ducks use 80-90°C) and agitate with a stick for a few minutes to fully soak the ducks, then remove the feathers and remove the skin dirt. Wrist joints and claws, open a 6 to 7 cm incision under the right wing, pull out the trachea from the incision, and then use the index finger and middle finger to excavate the internal organs, remove the anus, wash with water and put it in cold water 4 ~ In 5 hours, the body is drained of blood (soaked blood stream is used for rehydration of brine), and the hook is used to hang the vine and drain the water.
4. Flatten the duck body: Place the drained carcass on the table with its face down and head toward the arms. Put the palms on the sternum and press them down with the knife. Flatten the front of the chest and make the duck body rectangular. Serve duck bills.
5. Marinate: Salt and fennel are fried and ground, mixed evenly according to the body weight of the duck. First put 3/4 of salt into the body from the lower left wing opening. Apply adequately so that it spreads evenly in the chest and abdomen. The remaining 1/4 of salt rubs evenly over the skin and spreads over the incision and mouth. Salt, after rubbing the salt, the ducks are stacked into the cylinder in turn, and after 12 hours of turning the cylinder, the salt in the duck body is released, and then the layer of salt is released back into the cylinder. When the cylinder is turned over, the duck is turned over. Into the bottom of the tank, the second time after 8 hours to put halogen, remove the remaining blood in the duck body.
6. Compound salting: The salted duck is placed in a separate brine and brined (brine water, a new brine made from salt and water soaked in ducks and marinated in brine, marinated brine is called old brine). 50 kg of 50 kg of new halogenated salt, 25 kg of salt per 50 kg of old halogen, with excellent quality of the old halogen, boiled, decocted the bloody mud of the beef noodles, poured into the cylinder and cooled, and added the ginger to shoot the flat 25 Grams, 12.5 grams of star anise, 100 grams of onions, make the brine clear and slightly fragrant. Each brine salted marinade 30 or so ducks, and it can be continuously salted for 5-6 batches. When the halogen color turns pale red, it should be burned and then continue to be used. If the salt content is insufficient, salt may be added to keep the Baume 22 ~ 25 degrees is appropriate. During re-halogenization, place the duck in the brine tank, but do not press too tightly. Cover it with a bamboo basket lid. Place some stones so that the duck body is completely immersed in the brine. The re-halogen is about 24 hours out of the tank and the belly is released. In the brine, the ducks were placed on the cutting board to flatten the stalks, and then the duck heads down and the tails stood upright. They were stacked one by one along the side of the cylinder and removed after 2 to 4 days.
7. Drying: Wipe the duck body with a clean cloth, press the flat chest again, hang it in a cool and ventilated place to dry, then move it into the ventilated room for hanging, dry it, and then re-arrange the shape again. After drying for two weeks, it is a duck.