Salted duck is ChineseSouthern regionIt is also a special famous food in Jiangsu, FujianJiangxi、Hunan、AnhuiA specialty of other provinces.Salted duck is a kind of cured food made from old duck, which is divided into cured salted duck and spring salted duck.Because its meat is tender and compact, and has a strong flavor, it is "dry, flat, crisp, rotten, and fragrant", like a plate, so it is called salted duck.
Nanjing salted duckNanjingThe specialty ofJinling CuisineThis dish is famous both at home and abroad. It is made by salting and air drying. It can be divided into cured salted duck and spring salted duck.Because its meat is tender and compact, like a plate, it is called salted duck.This dish is a favorite dish of Jinling people, so it has the reputation of "flavor of the Six Dynasties" and "one hundred delicacies".Dried Salted DuckPerfect in color, fragrance and taste。It is plump in appearance, fat in body and white in skin, tender and compact in meat quality, and tastes crisp and delicious.
As one of the three treasures of Jiangsu, Nanjing Salted Duck is famous at home and abroad.Known as NorthRoasted DuckSouth salted duck is the famous Nanjing salted duck.In the Ming and Qing Dynasties, the folk song "Ancient Academy, Coloured Glass Tower, Black Satin, Salted Salted Salted Salted Salted Duck" was spread in Nanjing, which shows that Nanjing Salted Duck has long been famous.
The production technology of Nanjing dry salted duck has a history of more than 600 years. In the Qing Dynasty, local officials always chose new dry salted duck with good quality to pay tribute to the royal family, so it is also called "tribute duck";During the exchange of visits, court officials gave each other dried duck as a gift, so it is also called "official dried duck".It is a favorite dish of Jinling people, so it has the reputation of "flavor of the Six Dynasties" and "hundred delicacies".Salted duck is complete in color, fragrance and taste.The layman is plump, fat and white, the meat is tender and compact, and the food is crisp and delicious.
Evolution and development
2014steamed Nanjing duck cutletsBecause it is not convenient to eat, some other varieties have been derived.For example, sweet scented osmanthus salted duck is one of them, and Nanjing sweet scented osmanthus salted duck is also famous.Nanjing osmanthus salted duck can be made all the year round. The period of pickling and reharming is short. It is made and sold now. It is bought and eaten now. It is not suitable for long storage.This duck skinWhite meatIt is tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness.Around the Mid Autumn Festival every yearBoiled Salted DuckColor and tasteBest because ducks aresweet-scented osmanthusIt is made in the blooming season, so it is called:Osmanthus Duck。Baimen Recipe records:“JinlingIn August, the salted duck was the most famous. Everyone thought that the meat was fragrant with osmanthus. "The osmanthus duck is "clear and purposeful, and never tired of eating for a long time". It is a good wine.It seems that it has become a secular etiquette in Nanjing for visitors from home to buy a bowl of salted duck on the street during festivals or weekdays.
Historical records
steamed Nanjing duck cutlets, YesNanjingHushu, a water town in the city, is a famous specialty.According to Qing Dynasty·Qianlong《JiangningNew Records records: "Those who buy fat ducks soak them with slightly warm old juice. They are roasted with fire. They are extremely tender, especially in autumn and winter. They are commonly known as dry salted ducks. Their juice has been collected by descendants for decades, and they want to work. It is also a specialty of Jiangning."
Product features
Nanjing Salted Duck、steamed Nanjing duck cutletsIt is dry in appearance, flat in shape, crisp and delicate in meat quality and rich in fragrance, so it has the reputation of "dry, flat, crisp, rotten and fragrant".
Product category
There are two kinds of salted salted duck: cured salted duck and spring salted duck. The production season of the former islight snowZhili Snow;The latter is from the beginning of spring to Qingming, and the former is better in quality.OthersBoiled Salted Duck、Osmanthus Duck、Pipa duck、Duck in Brown SauceEtc.
Manufacturing process
steamed Nanjing duck cutletsThere is a set of traditional methods and requirements from material selection to maturity.The key is to "make the duck fat, feed rice, stir fry and salt, clear the brine, bake it dry, get enough strength, white skin, red meat and crisp bones".The duck for making salted duck should be long and wide, with full chest and legs muscles, and two armpitswalnut meatThe healthy live ducks weighing more than 1.75 kg after depilation should be fattened with rice before slaughter.
Nanjing salted duck is also unique in production technology.The killing technique is exquisite, and the knife edge is very small, so we should give all our blood.Soak and scald to remove hair. Do not boil water to avoid hurting the skin.Take off the big hair, pull out the small hair, cut off the feet and wings after floating, make a small opening of more than inches under the armpit of the duck, and take out the viscera from it. It looks like the body is complete.Curing technology is the key to making salted duck.Nanjing Salted Duck uses the aged brine that has been boiled. It has mastered the salinity (with fried salt), and is accompanied by various spices. After it has been marinated for more than ten hours, it is ready to dry.quality requirement: The body surface is white and hairless, without wrinkles,Muscle contractionIt is stiff, holding duck legs, and its neck is upright without bending, so called "straight neck";The splayed bone is flat, the sternum is protruding, and the duck body is flat and round;The muscle section is compact, rose colored, and the color is consistent. The bamboo stick is inserted into the leg muscle and chest muscle, and there is fragrance after being pulled out;Try to have a special fragrance with the mouth between 20 and 25 ℃.This is the standard Nanjing Salted Duck. It is not only good in color, smell and shape, but also nutritious.
The method of cooking salted duck is particular.Before boiling, wash the surface cortex with warm water and soak it in warm water for more than 3 hours to reduceSalinityTo soften the duck.When cooking, use a grain of fennel, a spring onion and three pieces of ginger, and stuff them into the stomach from the opening under the duck wings.Then insert a 6cm long hollow tube into half of the duck's anus to make the soup convection inside and outside during cooking.First boil the cold water in the pot, and then put the duck into the pot after ceasing fire, so that the water has soaked the duck body, and fully fill it from the openingDuck tripeInside.The duck should be kept warm in the water. Cover the pot tightly, stew in water at about 85 ℃ for 40 minutes, and change the soup in the stomach once to turn the duck over.At this time, boil the water to 95 ℃ (small boiling), stop fire and simmer for another 10 to 20 minutes, then start the cooking.Cooked duck must be cooled completelyKnife modificationTo avoid losing oil and bittern and affecting taste.If you cut a piece of raw salted duck, and then cut it into thin pieces and steam it in a pan, it will taste good.
Production method
1. Duck selection
The fatter the duck, the better the raw material for making dry salted duck, and the one without laying eggs or changing hair is preferred.
2. Slaughtering
Feeding for 18-20 hours before slaughterAntemortem inspection。When slaughtering, it usually starts from the lower jawNeck Cut the esophagus and trachea 5 cm from the duck's beak and about half a cm deep.It is better to use 60~75V current to conduct electric anesthesia first, which is not only conducive to slaughter hygiene, but also sufficient bleeding.For example, a 1.5kg duck will get 32.8g of blood after 27 seconds of bleeding with electric anesthesia, and will die within 2 minutes, while a duck will only get 27.5g of blood after 48 seconds of bleeding without electric anesthesia, and will die 3 minutes later.
The knife edge for stabbing should be 1cm. If it is too small, the bleeding will not be clean. If it is too large, the neck will become red after slaughter because of the blood soaked wound.
After braking, put it into 60~64 ℃ hot water, and the water temperature should not be too high to avoid the dissolution of skin fat (duck fat melting point is 26~30 ℃).Scalding shall be carried out one by one.Scalding should be moderate, and should not be allowed to soak in a hot pot. It should be based on soft down, otherwise it is not easy to depilate or the skin is damaged.When scalding, first grasp the shoulder bone of the bird, and then scald its tail in hot water repeatedly, then lift its legs upside down repeatedly to scald the whole body and abdomen, and finally hold the duck's beak to scald its neck, so that you can pluck the big hair.When plucking large hairs, proceed in the following order: right wing → shoulder → left wing → back → abdomen → tail → neck.
After pluckingDuck tongueCut off the root evenly, that is, apply forceroot of the tongueThe lower membrane is penetrated, and then the tongue root is hooked to pull it out completely.EnunciationBackSoak in cold water for cleaningclotAnd make the body temperature drop.Soaking is carried out in three times, the first time is 10 minutes, the second time is 20 minutes, and the third time60 minutes。The skin shall be white and flawless after soaking.ThencarcassImmerse in cold water withTweezersCarefully remove the hairs, or userosinHair removal method to remove small hairs.
After removing the hair, cut off two wings at shoulder level, and thenKnee jointCut off both feet.Open a crescent shaped mouth of 5-8 cm under the right wing (because the duck's esophagus is to the right, the mouth must be opened under the right wing).The hypopharyngeal membrane was punctured immediately for hanging.Then break the two ribs at the opening, put the index finger into the chest, pull out the heart, pull out the esophagus and throat, poke out the two membranes around the stomach, pull out the stomach, and pull out the intestines along the lower part of the stomach.Insert your finger into the anus to break the rectum and pull it out. Finally, take out the duck offal from the back cavity.
After the viscera are taken out, all residual pleura, blood tendonsthe peritoneumAnd then remove all (pay attention not to damage the inner epidermis), and remove the residual intestinal head from the anus.Then wash it with water, soak it in cold water for 3-4 hours after cleaning, hook the incision under the mouth, and drain the water for about 1 hour.Finally, put the duck on its back, press the chest with your hand, and flatten the front trident of the chest, so that the carcass is a regular rectangle, which not only keeps the appearance beautiful but also is convenient for curing.
3. Curing
(1) Wipe salt.Stir fry the refined salt in a pot to dry, add 0.125% fennel, stir fry until the moisture evaporates, take it out and grind it fine.
Weigh the duck before and after curing, and use 6.25% of its weight in dry salt.Load 3/4 of the salt from the neck incision and repeatedly rub it on the workbench to ensure that the salt is evenly adhered to all parts of the abdominal cavity.1/4 ofSalt scrubberIn vitroPectoral, calf muscles and oral cavity.After wiping the salt, put it into the jar in turn, take it out after 12 hours of salinization, lift the back wing, open the anusMedium brineAll of them flow out, which is called brine withholding.Then it is folded in the cylinder, and the second brine withholding is carried out after about 8 hours.
(2) Re marinate.After the second deduction of bittern, use pre treated old bittern fromCostal partAfter the incision is filled, it shall be immersed into the halogen cylinder in turn.The quantity should not be too much to avoid uneven pickling.After stacking, cover it with a shed shaped cover made of bamboo sticks, and press stones to make all ducks immersed in brine.The time of belly salting depends on the season. During the period from light snow to heavy snow in the lunar calendar, large ducks (live ducks more than 2 kg) have 22 hours, medium ducks (1.5~2 kg) have 18 hours, and young ducks (less than 1.5 kg) have 16 hours;From heavy snow to the beginning of spring, it takes 18 hours for big ducks, 16 hours for medium ducks and 14 hours for ducklings.It can also average 20~24 hours。
Preparation of bittern
(1) Preparation of new bittern.Add 38% refined salt to the blood water used to soak ducks after removing viscera, and boil it to dissolve all salt into saturated brine.Remove the floating foam dirt, take the clear liquid and pour it into the tank after clarification, and addGinger slices0.02%，Whole granuleAnise 0.01%, whole onion 0.03%, cool to become new brine.
(2) Replication of old brine.Due to a certain amount of extracted substances andproteinIntermediate decomposition products (such asamino acidTherefore, the flavor of salted duck made of old brine is better than that of new brine.After the brine is re salted, blood will flow out and become light red, which is easy to cause corruption and odor. Therefore, once every 3-4 times of belly salting, it is necessary to burn brine.On the one hand, brine is sterilized, on the other handsoluble protein Remove after heating and solidification.Use before bitternHydrometerMeasure the concentration and maintain saturation.
Quality identification
A good salted duck has a flat round shape, hard legs, dry body, smooth skin without wrinkles, white or milky white, dry abdominal wall, with external cream, protruding sternum and chest, and exposed cervical vertebra.Muscle contraction, compact and smooth sectionroseRed, with the inherent smell of salted duck.BoilingWhen boiling, the broth is fragrant, and the liquid surface has a large amount of fat. The meat is tender, delicious, and strong.The body surface of poor quality salted duck is light red or light yellow, with a small amount of oil oozing, and the abdominal cavity is wetMildew spot。The muscle section is dark red, loose and lusterless, with subcutaneous and intra-abdominal fat bandsHarrah flavor, the abdominal cavity has a fishy or musty smell.After boiling, the broth is not delicious, and has a slight taste of karaoke.If the whole body of the salted duck is dark red or purple, it is mostly processed by diseased or dead ducks. It tastes very bad in color, aroma and taste, and is not suitable for eating.
Suichuan Salted Duck
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Suichuan Salted Duck[1]
SuichuanLocated in the southwest border of Jiangxi Province, adjacent to Jinggangshan, Fujian, GuangdongHainanAnd other important channels leading to revolutionary holy places in coastal areas.
Suichuan Salted DuckIt has a long history and is well received by Hong Kong, MacaoNanyangIt is favored by consumers and has the reputation of "King of Cured Meat".In the past hundred years, Suichuan Salted Duck has become a famous product at home and abroad.He has won the "Jiangxi Foreign Trade High Quality Specialty Award", "Jiangxi Food Society High Quality Award" and "Silver Award of National Spark Program Expo" for many times.In 2014, through the introduction of vacuum packaging technology, Suichuan Salted Duck developed a series of "delicious white, tender and crisp meatquality guarantee periodThe sterilization vacuum packaging series of instant salted duck is characterized by long and diverse flavors.When you arrive at Jinggangshan and Suichuan, you can't help but eat the "duck dinner", especially the Suixing Salted Duck.1999Suichuan CountycoverMinistry of Agriculture、Chinese Agricultural AssociationThe Special Products Economic Committee was named "Hometown of Chinese Salted Duck".In May 2006, "Suixing" brand salted duck won the famous trademark of Jiangxi Province.Suichuan salted duck, which has been refined for a hundred years, has excellent technology and good quality. It uses red feather duck, one of the three famous ducks in China, as raw material, and is salted, roasted and driedTraditional craftBased on modernscientific methodProcessed, it looks like a lute, has good color, fragrance and shape, is known as the "King of Cured Meat", and is popular with consumers. Its products are exported to Guangzhou, Shanghai, HangzhouNanchangIt is exported to Southeast Asia and EU markets in cities of other sizes, Hong Kong, Macao and Taiwan.
"Suichuan Salted Duck" is a famous duck in Jiangxi ProvinceJi'an CitySuichuan County is a traditional specialty product with a processing history of more than one hundred years. Therefore, Suichuan County was named the "Hometown of Chinese Salted Duck" by the Ministry of Agriculture and the Chinese Agricultural Association.In October 1989, Comrade Jiang Zemin, who was then the General Secretary of the CPC Central Committee, paid a visit to the Zhutian Salted Duck Factory in Suichuan County, praised the products of the factory, and instructed:Industrial developmentTo benefit the people of Suichuan.In the Qing DynastyQianlongIt is recorded in Jiangning's New Aspirations that "those who buy fat ducks use the slightly warm old juice to invade them. The fire moxibustion makes them tender, especially in autumn and winter. They are commonly called dry ducks. Their juice has been collected by descendants for decades, and they are regarded as Hengye." The dry ducks produced in Suixing, Suichuan County, Jiangxi Province, contain nothing but saltSeasoningAnd pigment antiseptic quality, so the original flavor is guaranteed. The vacuum sterilization insurance package is adopted, which has a longer shelf life and a lasting characteristic flavor. It is really a green food, a good gift for relatives and friends.
historical origin
In Suichuan, far awaythe Southern Tang dynastyThere was a tradition of raising ducks before. After thousands of years of domestication and improvement, an excellent duck species called "red feather duck" was gradually cultivated.This duck has a well proportioned body, round fat buttocks, and beautiful shape.in especialDepilationAfter that, there is no hairy feet under the skin, which is important for the export of salted duckInspection standardIt can be called the top grade of salted duck.Ducks have a strong fishy taste. After being salted, roasted and cooled, they have a strong fragrance, mellow taste and endless aftertaste. They are a delicacy that people never tire of eating.People in South China, Hong Kong, Macao and some countries in Southeast Asia are especially fond of it.
Since 1996, Suichuan has vigorously developed and utilizedJi'an Red DuckResources, willJi'anRed feather duck is the main variety of processing materials for Suichuan salted duck.Salted duck processed with this duck as raw materialHairy rootLess, the leather plate is white,Lean meat percentageThe export rate is 20% higher than the original.In 1999, the Bureau of Technical Supervision of Ji'an Prefecture released the salted duck products of Suixing Salted Duck Co., LtdEnterprise standard。Dried Salted DuckProduction processSince then, standardization has promotedproduct qualityWith the increase of production and the expansion of the market, only 20 duck processing enterprises under the company process 2 million salted ducks annually.vacuum packingNew varieties of carton gift packaging have been introduced continuously, and the product sales market has expanded.In addition to the original Southeast Asian countries and domestic markets in Guangdong, Guangxi and Fujian, it has also developed markets in Hunan, Shanghai, Zhejiang, Beijing and other provinces and cities.In the same year, Suixing Salted Duck Co., Ltd. was established, and the trademark "Suixing" was registered in September 2000, ending the history of Suichuan Salted Duck using the trademark "Nan'an" for more than 80 years.In 2002, "Suixing Salted Duck" was rated as a famous trademark in Jiangxi Province.
Suichuan salted duck processing industry has been confronted with many manufacturers, different production standards, uneven product quality, disordered price competition and other problems for many years,Industrial scale、economic performanceHas been hovering at a low level.In the sea of commerce, they fight alone, go their own "market", and even perform from time to timeprice war。In order to make a firm fist, under the careful guidance and coordination of the relevant departments, more than 20 dry duck processing plants and hundreds of dry duck processing households in the county established the "Suichuan Dry Duck Association" in June 1998. So far, there are 36 enterprise members.Liu Youmin, Huang Xinlian, Guo Chengdi and others became the first representatives of farmers who became rich among the "young ducks".In August 1998, they registered the trademark of Suixing, established Suixing Salted Duck Company, and implementedquality standard, trademark and brandmarketing management、product development The "five unifications" of sales price have realized the modernization of "Suixing" salted duck from traditional workshop processing to industrialization and collectivizationmanagement model Change.The county actively organizes enterprises to participate inFood Fair, Expo, website platform, cateringCultural FestivalActively promote dry cured duck products and expand product popularity.industry insidersBoth insiders and non insiders said that in terms of follow-up services and optimizing the environment, "the poor government pays the bill, and the good farmers who make money take the bill".
Suichuan Salted Duck Sails to Sea and Moves the Processing Base tosouth of the lower reaches of the Yangtze River, open the marketing window in BeishiNangang。Every autumn and winter, more than ten large processing households move the base directlyAuspicious water, XingziFengcheng, camphor trees and other water towns in the south of the Yangtze River, make use of local sufficient duck sources for preliminary processing.A farmer marketing team with nearly ten thousand people washing their feet ashore is active in the markets inside and outside the county.From Hunan, Hubei andNorth JiangxiRegional input of ducks,Annual totalNo less than 7 million feathers.We have set up marketing points in Guangdong, Hunan, Hubei, Shanghai, Beijing and other cities across the country. Through these thousands of marketing windows, Suichuan Salted Duck has entered the domestic and foreign markets.
Brand planning
The goal of "Suixing People" is to pursue excellent quality and create first-class products. In order to speed up the improvement of product quality, we should work together to create high-quality brands, so that the enterprise can quickly move to a standardized and standardized track.In October 2005, all 21 salted duck enterprises passed the national foodHygienic qualityQS certification.Zhutian Salted Duck Factory, which has ancestral skills and a hundred years of processing history, can be regarded as a relatively loud brand. After the inspection by the central leadership in 1998, it became more famous. In 2000, Zhutian Salted Duck entered Zhongnanhai.Many salted duck factories in Zhutian Township immediately realized the value of the gold lettered signboard "Zhutian", the brand "Civil War" was unveiled, and the phenomenon of "Stingray" was also flourishing.Under the unified trademark of "Suixing", some manufacturers rush to register brands such as "Zhutian", "Zhutian Boutique", "Zhutian Specialty" and "Zhutian Bazai"Product featuresThe practice of pasting "double logo" is popular among manufacturers.Huang Xinlian, the general manager of Suixing Company, has simply used his head portrait and nickname "Bazai" to make his own product trademark. President Huang said: "To seek development with quality and win the market with integrity, my enterprise and products can face the market and customers with all sincerity!" Now, "Suixing People" is launching a brand that belongs to SuichuanGreen industryAnd can match the title of "Hometown of Chinese Salted Duck".
Wuwei Salted Duck
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Wuwei Salted DuckSome people say that it is also called smoked duck. It seems that it is a rumor that authentic Wuwei people never call it that way. Even in other places, they call it Wuwei dried duck. This name has already been deeply rooted in the marrow and can't be moved.However, the practice of salted duck is really related to smoking. First, it is slaughtered and plucked, and then it is not opened to break its belly. Then it uses an iron hook to pull out the viscera from its anus, and thenOctagon、cloveWait, smoked first and then marinated. When the sauce is yellow all over the body, the whole body is oily, and the fragrance overflows, the salted duck will be fresh, tender, and delicious.A salted duck, from slaughtering to smoking and roasting to braising, is linked with each other, and the process is complex and not simple. However, for the duck maker, he is skilled as magic, which is not small in the eyes of othersEye blessedness。
Salted duck isAnhuiprovinceInactionCounty business card.In Wuwei, there are countless people who make salted duck. Most of them are famous in the city. Ma Family in the south of the city and Yan Family in the east of the city are time-honored brands known to women and children. Brine ingredients and smoking and baking are ancestralEsoteric, never show others.People who do nothing need to taste. They can judge the quality by looking at the color and smelling the fragrance. Outsiders will never understand this aspect.Therefore, when Wuwei people send salted duck to outsiders, they often have to explain whether it is the "Ma Family" or the "Yan Family" to show the authenticity. However, outsiders still don't understand the mystery.As for nobody going out to make salted duck, even ifUnorthodoxAs long as the sign of "inaction salted duck" is hung, it will certainly have a good reputation.
It is a joke to say that "nobody will eat", but it is also in place.Wuwei Town is a thousand year old town, concave and convexFlagstone roadDeep ancient alleys can be seen everywhere, which have the flavor of ancient Huizhou. In such streets and alleys, dried duck stands are scattered all over the place, and the fragrance wafts far away, always tempting people's appetite.The salted duck has a good way of eating. It should be cold rather than hot, otherwise the taste will be 90% worse.Brine is sometimes scarce, but vinegarSesame oilThe garlic cloves are indispensable.Outsiders often complain about the taste, but they don't know how to eat it.Wuwei people even have a special term for eating salted duck, which is called "chop salted duck" or "chop"Word usageThe dialect says that it is very inflexible, but it is very delicious, as if it has the aroma of dried duck.The duck meat must be eaten separately from the head, neck, claws, wings and internal organs. Except for the duck meat, it is called "gizzard claw". Those who know food prefer "gizzard claw". Three or two guests come to a restaurant, cut a pair of gizzard claw, a bottle of old wine, and chew and drink carefully. It feels like a fairy.
One side of the land, one side of the cultural history.According to the Wuwei County Annals, the dry salted duck was famous during the Daoguang period of the Qing Dynasty. "The folk wedding feast used geese and later changed to ducks." Up to now, the custom of sending dry salted duck to men and women for engagement remains unchanged, which is called "Chaojie".As long as the marriage is made and the New Year's Day is celebrated, the man must give the woman a "super festival". Even the seven aunts and eight aunts of the woman cannot fall behind.Although the expense is not small, the man always smiles when it comes to getting married.However, salted duck is more used for daily hospitality. As long as visitors come, they will buy salted duck. This style is established by convention. The urban and rural areas are consistent. The owner thinks it is very important to buy salted duckAffordableGuests, guests also feel the courtesy, the heart will draw closer.
Similarly, people and ducks need to be famous.I always think that the salted duck was born in the wrong placeSouthern AnhuiIn the light of celebrities and refined scholars, it may have become a royal tribute for a long time, but the salted duck was born in the water town and did nothing. It was still fighting among the people and did not really make it into a grand hall of elegance. It was a real civilian duck. Even the practice was purely manual and did not scale up. It was once made by an experimental assembly line, but because of its taste, it could not compete with manual work. It can be seen that everything is rare and excellent,More is more.As for business, salted duck has always been a stall, not a store, and a small business.Zhang Ji, Wangji and Liji, each dry salted duck stall is like a pearl, which is scattered in the old lanes and streets of inaction, and also spreads the fragrance all over the town.
However, the reputation of salted duck is still popular year after year, and it has been listed now《Chinese Famous Recipe》，Star rated hotelWith its presence, there are restaurants in the provincial capital that play the direct selling card. It is said that every day it comes directly from Wuwei, which is very authentic. It seems that the price is really high.I have been in the provincial capital for many years, and I still deal with salted duck year after year. In addition to eating in restaurants, I brought more from my hometown. Compared with them, they are authentic.It seems that salted duck, like people, also wants to find its roots.However, the taste of salted duck has not been generally accepted in other places. Therefore, some people say that it is jerry built, others say that it is wrong formula, but it is actually more related to the use of duck.The salted duck usessheldrake。Inaction is a land of fish and rice. Paddy fields form a large area, which is suitable for raising ducks.When I was a child, there were professional duck raisers in every village, and the county freezing plant also stocked a large number of ducks. When winter came, batches of ducks were singing in the paddy fields beyond sight.Nowadays, there are few people raising duck, and Wuwei people make dry salted duck all over the country. It is impossible to use Wuwei duck, which is native to Wuwei. However, different duck breeds are raised in different ways, and their tastes are different. Even in Wuwei, the source of duck is also scarce, so they have to use goose instead. Nowadays, Wuwei City, apart from autumn and winter, is basically only famous dry salted duck standsBanyan gooseIt is a pity that there is no salted duck.
Jian'ou Salted Duck
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This dish is produced in Fujian ProvinceJianouThe history of this duck is far longer than that of other salted ducks. It is recorded that:Later Jin DynastyFive Dynasties and Ten KingdomsOffWang YanzhengWhen he was proclaimed emperor, it was a tribute. Emperor Xiaozong of the Song DynastyZhao 昚At that time, the salted duck in Shengji Hotel in Jian'ou was famous, and because Zhao Gui, Emperor Xiaozong of the Song Dynasty, was once a feudal king, his territory wasJian'an(Now Jian'ou), he was very fond of Jian'ou salted duck and brought it into the Song court, listed as“Chinese feastTreasures ".By the Qing Dynasty, Jian'ou Salted Duck had long enjoyed a good reputation, and was favored by consumers in both the north and the south. It was a traditional famous local specialty product in Fujian, known as the "Eight Min Delicacies".This dish is very famous in FujianFlavor foodIt is shaped like a turtle, with white, tender and smooth color, fat meat and delicious taste.
Jian'ou Salted Duck is carefully selected and processed. It is produced in September of the lunar calendar every year and will be closed in February 2 of the next year.Among them, the salted duck made in frosty weather is the best.Jian'ou Salted Duck is easy to cook, cut into pieces after cleaning, fried, or addedwineSteamed and braised in soy sauce, with unique flavor, tender and delicious, are the delicacies of banquet guests, and are also one of the items that Chinese and foreign tourists like to buy.Jian'ou salted duck is very exquisite. The source of the duck used to make the salted duck must be stocked in the fields and streams to eatunhusked riceMainly, that is, people often say "native duck".This kind of duck needs to be fed for a hundred days before it can be put on the market. Because of its good meat quality and toughness, it is not easy to deform during the curing process. After being made, the meat is thick, tender, fat and not greasy.
Nanan pressed salted duck
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Nanan pressed salted duck
Nanan pressed salted duck,Well known trademark in China, forJiangxiProvincial famous products.Originated in Jiangxi in the Ming DynastyChief ExecutiveBeidaoNan'an MansionsquareWutang(TodayDayu CountyOutside the east gate of the city), with a history of more than 500 years, formerly known as“Pickle”It was still used by the people of Dayu County, and was sold to Hong Kong in 1905Macao, and write offSingapore、MalaysiaEtcSoutheast AsiaThe delicacies served at the banquet of various countries and the treasures for relatives and friends are very popular in Southeast Asian countries.Since Dayu was the location of Nan'an Prefecture, it was named Nan'an Salted Duck.
Nan'an Salted Duck, made of Dayu Duck with tender meat, was awarded in 1921Panamaworld 's fairSilver medal.In 1981, 1985, 1989 and 1993, it was awarded the title of Jiangxi ProvinceHigh quality productsAward, won the Ministry of Excellence and National Award in 1986Silver medal。Nan'an Salted Duck was included in Poultry and Traditional Poultry Products by China National Food Corporation, and was listed in the national traditionPickled productFour salted duck (Jiangxi Nan'an salted duck, FujianJian'ou Salted DuckJiangsusteamed Nanjing duck cutletsSichuanJianchang Salted Duck）One.Nan'an Salted Duck is known as the "King of China". Nan'an Salted Duck is a famous duck in Jiangnan, especiallyGannanFood delicacies and famous tourist products.
Nan'an Salted Duck is characterized by flat body, peach garden shape, square ribs and tailSemicircle。Tail oilFull without exposure, fatlean meatDistinctive, with the shape of lion mouth, double dragon beads, double hooks, and knife, and the Jian slot can hold a finger and white edgesWidth of one finger, skin color, milky white, lean meatMaroonThe taste is characterized by crispy skin, crisp bone, tender meat, moderate salt and light, lean meat in soy sauceFat meatNot greasy.It has the unique flavor of Nan'an Salted Duck, not othersCured meatComparable.Its back is covered with four oblong pearl red seals of "Nan'an Salted Duck", andPterygoid boneIt is parallel to the leg bone in an inverted splay.The back is covered with four oblong red seals of "Nan'an Salted Duck", which are parallel to the wing bone and leg bone respectively.
Jianchang Salted Duck
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Mainly produced inXichang、DechangSuch counties and cities are characterized by large size, fat, rich oil, tender meat, fragrant smell and delicious taste.According to historical records, in the Yuan and Ming dynasties, Xichang was formerly known as Jianchang, which was famous for producing dry salted duck, hence the name Jianchang dry salted duck.《Xichang County Annals》It is recorded that "ducks were famous in ancient times. The male duck had beautiful feathers, and the female duck came second. The county people raised ducks from door to door, and used them as the best food for feasts, weighing four or five kilograms. The beauty of meat, liver and eggs, as well as the smell, is the best in other provinces. Although the famous Su duck and Min duck are not as good as the so-called Jian duck and Jian liver.Duck liverThe one produced in Xining Town is the first, and each pair weighs 12 liang;Duck if usedSaltingWhen it becomes a salted duck, it will be beautiful. "
Wenfeng Salted Duck
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Wenfeng Salted Duck[1]
Youxi CountyXicheng TownOverview of Wenfeng Salted Duck: Wenfeng Salted Duck in Xicheng Town, Youxi County has a long history of production and was praised as "the best poultry meat" as early as the Song Dynasty.Since 2010, a professional organization of Wenfeng Salted Duck Cooperative has been established to form a "united fleet" of Salted Duck processing and operation owners to explore the market.And formulate a series of standard production to strictly control the quality.Xiao Shiming, the secretary of Xiufeng Village at Wenfeng Base, is an expert in making and selling dry salted duck. He said that if dry salted duck wants to "take off", it must break through the bottleneck of deep processing and make efforts in vacuum packaging and extending the shelf life.In order to remain invincible in the market, we have developed a convenient dry salted duck product with vacuum packaging and ready to eat after opening the bag.In 2014, Wenfeng Salted Duck in Xicheng Town produced 200000 Salted Ducks a year. At present, the local government is focusing on establishingBreeding base, deep processing, marketing and other aspects to support this industry, in order to further promote the brand, so that more Wenfeng Salted Duck "fly" to the country.
Gaotai Salted Duck
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Gaotai Salted DucksystemAnhui specialty, produced inHuaihe RivershoreFunan Countyflood storage areasIt has a long history.The salted duck is made of local 120 day old duck, which is refined by traditional technology combined with modern new technology.Sun exposure, night dew, natural air drying, no seasoning.Exquisite production, rich nutrition, delicious shape, complete dipping materials.
It is a kind of delicious meat with unique style.Produced on the bank of Huaihe RiverFuyangIn the county flood storage reservoir, the salted duck is made of local high-quality ducks and refined with traditional technology and modern new technology.Sunlight and dew at night, natural air drying, let itWinter frostMoisturizing, the skin is exposed to the sun, and the whole bodyOil dropletShiny and nutritious.The dipping materials are complete, and no seasoning is needed when eating.Gaotai Salted Duck, a specialty of Anhui, is produced in the flood storage area of Funan County on the bank of the Huaihe River with a long history.
The salted duck is made of local high-quality ducks and refined with traditional techniques.Sunlight, dew at night, natural air drying, let its winter frost moisten, the skin is baked by the sun, the whole body is shiny, nutrient rich, and the dip is complete, without any seasoning when eating.
Duck selection: healthy, disease free, muscle plump, fat even and moderate,sternumThe new plump and tender ducks, which are not exposed and weigh 1.5-2.5kg, shall be stopped feeding 20 hours before slaughter and only fed with water.
Slaughter: Oral slaughter method.First, reverse cut the duck wings, and then open them with the left handDuckbillWith the right hand, stab the sharp knife into the back of the ear of the duck's mouth to the chest extension part, then lift the duck's feet with the right hand, and the blood will flow out of the mouth. This method is easier to remove feathers than neck slaughter.
Duck scalding: After the ducks are slaughtered, immediately scald them with 70~80 ℃ hot water (80~90 ℃ for old ducks) and stir them with sticks for a few minutes to make the ducks fully soaked, then pluck the feathers and remove the skin dirt, and cut offwrist jointsAnd feet, make a 6-7cm long incision under the right wing, and pull from the incisionAir outlet pipeThen use the index finger and middle finger to dig out the viscera, gouge out the anus, wash with clean water and soak in cold water for 4-5 hours, float the blood from the body (the soaked blood water flows down for the use of rehalogen), hang the lower palate with a hook, and drain the water.
Flatten the duck body: put the drained carcass on the table with its back down and head in your arms, fold your palms, place them on the sternum and press them with a knife, flatten the herringbone in front of the chest, so that the duck body is rectangular and becomes the duck body.
Curing: salt andfennelStir fryGrindingMix evenly and make ingredients one by one according to the weight of ducks.First, put 3/4 of the salt material into the body from the lower opening of the left wing, fully smear it to make it evenly spread in the chest and abdominal cavity, and rub the remaining 1/4 of the salt evenly on the skin, and sprinkle some salt on the incision and mouth,Rub saltThen duck in turnSuperimpositionIn the vat, turn the vat once after 12 hours, then discharge the brine seeping from the duck body, and put it back into the vat layer by layer. When turning the vat, turn the ducks above into the bottom of the vat in turn, and then discharge the brine again after 8 hours to remove the remaining blood and water in the duck body.
Re curing: put the cured duck into another brine to re marinate (brine, mixed with duck blood soaked after eviscerationSalt makingThe finished brine is called new brine, and the pickled brine is called old brine).Add 30kg of salt for every 50kg of new brine and 25kg of salt for every 50kg of old brine, preferably old brine, boil and skimLasagnaAdd 25g of beaten ginger, 12.5g of aniseed and 100g of onion to make the brine clear and slightly fragrant.There are about 30 salted salted salted salted ducks in each jar, which can be cured for 5~6 batches continuously. When the color of the salted salted salted duck turns light redBitternThen continue to use. If the salt content is insufficient, add salt properly to maintainBaume22~25 degrees.When re braising, put the duck in the brine jar, but do not press it too tightly. Cover it with a bamboo strip cover, put some stones, so that the duck body is completely immersed in the brine. After re braising, take about 24 hours out of the jar, discharge the brine in the abdomen, and put the duck in theChopping boardFlatten the sternum, and thenDuck headFace down, and the tail is upright upward. Fold it one by one along the cylinder side, and take it out after 2-4 days.
Air drying: clean withCloth eraserClean the duck body, press the chest flat again, hang it in a cool and ventilated place to dry, and then move it to the ventilation room to hang it in the air. After drying, arrange it again for shaping, and dry it for two weeks.
Edible method
1. Soak the salted duck in warm water for 30 minutes, wash it, put it in a clean container and steam it in a potInterior waterBoil it, steam it for about 15 minutes, cool it, cut it into pieces, and then enjoy the delicious first-class salted duck.
2. Cut the salted duck into small pieces and mix them.
Other salted duck
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Salted Duck on Sandy Ground
The origin of "Sandi Brand" salted duck is in the "hometown of Chinese salted duck"Gan CountySandi TownIt has a history of more than 2000 years. It is a tribute for all dynasties and is the characteristic of Gan Countypillar industry, sold all over the country, exported to Hong Kong, Macao, Taiwan and Southeast Asia, and enjoyed a good reputation at home and abroadExport inspection exemptionHonor.
"Sandi" brand salted duck is unique to Sandi Townnatural environment, water source, soil, climate, and pure green ducks raised in artificial paddy fieldstime-honored methodsThe pickled secret recipe combines modern advanced technology and meticulously produces the original flavorHakka dietSpecial salted duck.
Sandi board duck like moon zither, leather sheetcheeseIt has the characteristics of color, lean meat, soy sauce, clean feet, tender meat, crispy bones, sweet fragrance, and moderate salt, and is known as the king of preserved meat.This product won the "Quality Product Award" of Jiangxi Province in 1985, the "National Silver Award" in 1986, and the first one in 1988“China Food ExpoGold Award ", won the" Seventh Five Year Plan "in 1991Spark PlanGold Award of Achievement Expo ", won many awards such as" Excellent Product "," Excellent Product "," Light of the Century "and so on in 1998-2000, and won" Jiangxi Province "in 2000Famous trademarkIn March 1995, Gan County was named the "Hometown of Chinese Salted Duck" in the promotion activity of naming one hundred Chinese specialty towns held in Beijing.
Salted Duck on Sandy GroundIt is one of the best rare foods that Gan County Hakka people use to treat their precious guests.
Shifang Salted Duck
Famous traditional specialtiesShifangSalted duck is well known.The history of duck production is remote and ancientShuIn the Yufu Dynasty, the history of food can be traced back to the Yonghou Palace in the Western Han Dynasty and the palace banquet of Shu kings in the Five Dynasties.It was recorded in the ancient book "Wang Family Shang Recipe",Northern Song DynastyDa Wenhao GourmetSu Dongpo, steamed from MianzhuHoney wineTake Shifang Duck as an assistant and have a good swimYangtze RiverdoSong of the Red CliffA good story.thenShifang Salted DuckIt will eventually become a favorite food in Sichuan.
It is said that food is the most important thing for peopleChinese flavorIn Sichuan.Next you will find the millenniumCultural detailsShifang Salted Duck, a century old delicacy
Shifang Salted Duck, a specialty of Shifang, is divided into raw Salted Duck and cooked Salted Duck (commonly known as Shifang Salted Duck)Burnt waxDuck), a famous specialty of Shifang with a long history, is one of the best preserved foods.
The salted duck is named for its plate-like shape, which is made of bamboo bones in the process of drying and marinating.Shifang salted duck is divided into two categories: raw salted duck (cured salted duck) and salted salted duck (braised salted salted duck)
There are three types of raw salted duck: boneless duck cake, barrel duck and salted duck.The finished product can be kept for three to five months.Vacuum has been adopted since 2014Sealed packaging，Retention periodIt can be extended to facilitate transportation and sales.To eat withSteamingIs appropriate.Put down vegetables without losingNative flavor。Cooking is ok.Cooked salted duck is braised.It is fresh in color and delicious in taste, tender in residue, fat but not greasy, and unique in flavor.It is best to eat hot when out of the pot. It has the best taste and should not be stored for a long time.Because each famous teacher has his or her own inheritance, Shifang roast duck also has its own flavor, but their common characteristics are golden skin, ruddy meat, fat but not greasy, tender and residue, durable chewing, and unique fresh flavor.
Long history: Shifang Salted Duck is famousTraditional food。In ancient times, Li Wushi (China) and Jiang Shaola (Tiancong) from Chengguan were the most popular products.In 1891, the salted duck of the Fifth Division of Li sold well both inside and outside the province.Annual sales of raw and cooked salted duck reach more than 30000: Jiang Tiancong in Qing DynastyGuangxu reign periodHe has been engaged in marinated salted duck business for more than 100 years, and has sold more than 20000 raw and cooked salted ducks every year for three generations.The salted duck produced by them is very popular because of its unique technology and delicious taste.
After liberation, Shifang Salted Duck inherited the previousProcess characteristics，Production and operationUndeterred.Shifang Salted Duck is a famous specialty in Sichuan.It has a history of more than 100 years.The material selection of the product is exquisite and the production is fine.Used before smokingNatural flavormany timesPickle, bake repeatedly.Its surface is golden yellow, with uniform color, tight muscles and thick red meat.high proteinLow fat, fragrant and delicious.inheritCentennial classicCraft, taking the directors of many families to study and finally become a school.This product has unique characteristics, white and transparent color, moderate salt taste, tender meat, delicious taste, rich nutrition, and is popular with consumers.
Shaxian Salted Duck
Fujian Shaxian Salted DuckOriginated from one of the most famous salted ducks in ChinaJianouSalted duck, DepartmentShaxian CountyHe went to Jian'ou specially to learn arts, but he developed otherwise. At the end of 2014, he even surpassed Jian'ou in spicy salted duck.
Shaxian Salted Duck, also known as“dried duck”"Yaba".Every lunar month and the end of farming activities, every rural household has the habit of curing cured duck.The general method is to slaughter, depilate, open, clean, and wipeMinced garlic, saltPepperSome of them are salted and rubbed with a little nitrate, which can not only preserve but also make the meat strong and bright red in color.Spread the salted duck with a bamboo stick to dry it, and then bake it on a charcoal fire.Among themZhenghu Salted DuckMost famous.The first feature is the thick meat, which is generally made of 2250g or more ducks;Second, apply a layer of skin when dryingSesame oil, which can not only increase fragrance, but also preventflyLower maggot;For Sanming bakingTea seed hullThe finished product has a strong aroma.In the early 1990s, Shayang Duck Industry Corporation was established by the leadership of Shaxian County Party Committee and Government to implement the salted duck project and change the traditionManual productionFor the purpose of industrial production, the production of salted duck in Shaxian County will quickly reach a new level, and the breeding industry and feed industry will be promotedprocessing industryDevelopment of.
The meat of Shaxian Salted Duck is firm, fat but not greasy, thin but not firewood, and meaningful,Product salesAll over the province, every timeholiday and vacationsPeople from all over the world come here to buy.Shaxian Countyindustrial production The salted duck has the brands of Shayang, Jinsha, Minshou, Shihe, etc.The salted duck processed by traditional methods is still popular in the market.
Shi Guanyin Salted Duck
Shi Guanyin Salted DuckIt is golden in color, mellow in flavor, dry but not hard, oily but not greasy, sandy but not soft, oily, fat and tender, long in taste and chewy, unique in flavor, and suitable for serving with wine and food. Such delicious food is not found everywhere, but in Sichuan because of its skillsConfidentialityStrong, it is not obvious from the outside. When Chengdu people want to eat, they have to ask for relatives, annoy friends or go in personChongzhouOnly then can we eat quickly.It is enough to see its extraordinary charm.
Shi Guanyin, a century old town in Chongzhou, Sichuan Province, is famous for its salted duck, which is a famous food in Sichuan. Its salted duck processing originated in the Ming and Qing dynasties. It has a history of more than a hundred years. It has exquisite materials and exquisite skills. It integrates the essence of pickling, smoking and brine, and has unique dry, crisp and fragrant characteristics.It is completely different from other salted duck. When selecting materials, smoking and braising, it is made by exclusive methods and secretBittern。The fragrance can be added only when it is pickledDuck meatIn the meantime, it needs to be pressed into shape to make its duck taste dry and fragrant.Then use cedar and other smoke to enhance the flavor. It is required at a specific time, and will not be used randomly.Smoked ducks are put into the secret brine pot after special treatment.Generally, the formula of brine will never be passed on.Of course, it is also made with special heat and time.Only in this way can we make authentic and mellow Shiguanyin Salted Duck.
