Yiliang Plate Duck [Yunnan Yiliang Specialty]

What is Yiliang salted duck? Authentic Yunnan Yiliang specialty: Yiliang duck

Content summary:Do you want to know what Yiliang duck is? This article is a detailed introduction to the special product of Yiliang, Yunnan Province - Yiliang salted duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yiliang salted duck. The full text takes about 10 minutes to read, mainly including the basic introduction of Yiliang salted duck and the product characteristics of Yiliang salted duck? The production method of Yiliang salted duck, etc

Basic Introduction to Yiliang Duck

Duck is a specialty food in southern China and a specialty of provinces such as Jiangsu, Fujian, Jiangxi, Hunan, and Anhui.

. Dried duck is a cured food made from old duck, divided into two types: cured duck and spring duck. Due to its tender and tight flesh, rich aroma, and characteristics of being "dry, flat, crispy, tender, and fragrant", resembling a board, it is named "board duck"

Yiliang salted duck was self-produced and eaten before 1950, sold sporadically, and sold in small quantities to Kunming and other places. After technical processing, it was selected as strong duck. The finished product has an oily yellow color, delicious and tender meat, a fragrant and delicious taste, and suitable saltiness. It is a great accompaniment and gift. It is sold domestically in various parts of the province and exported to countries and regions such as Hong Kong, Macau, and Singapore in China

Duck is divided into two types: cured duck and spring duck. The former's season is from light snow to standing snow; The latter is from the beginning of spring to the Qingming Festival, and the quality is better than the former. Other types include salted duck, osmanthus duck, pipa duck, sauce duck, etc

Method of making Yiliang salted duck

1. Duck selection

The thicker the duck used to make salted duck, the better, and the ones that have not laid eggs or shed feathers are preferred

2. Slaughter

Fasting for 18-20 hours before slaughter and conducting pre slaughter inspection. When slaughtering, the knife is usually cut from the neck of the lower palate, with the incision 5 centimeters away from the duck's bill and about half a centimeter deep, to cut the esophagus and trachea. It is best to use a current of 60-75 volts for electrospinning first, which is not only beneficial for slaughter hygiene, but also for sufficient bloodletting. A duck weighing 1.5 kilograms, after being bled with electric anesthesia for 27 seconds, obtained 32.8 grams of blood and died within 2 minutes, while without electric anesthesia for 48 seconds, only obtained 27.5 grams of blood and died after 3 minutes

It is advisable to use a 1 centimeter blade for assassination. If it is too small, the bleeding will not be clean, and if it is too large, the wound will be soaked with blood and the neck will turn red after slaughter

After killing, put it in hot water at 60-64 ℃, and the water temperature should not be too high to prevent the dissolution of skin fat (the melting point of duck fat is between 26-30 ℃). When perming hair, it should be done one by one. Scalding should be done in moderation and should not be left to soak in a hot pot. Instead, it should be done in moderation to prevent hair loss or skin damage. When perming feathers, first grab the bird's shoulder bone and repeatedly soak its tail in hot water. Then, lift both legs upside down and repeatedly soak the whole body and abdomen. Finally, hold the duck's beak and heat its neck to remove the large feathers. When plucking large hair, follow the following sequence: right wing → shoulder → left wing → back → abdomen → tail → neck

After pulling out the feathers, cut off the duck tongue at the root, then use force to penetrate the membrane under the tongue root, and then hook the tongue root to pull it out completely. After removing the tongue, soak it in cold water to clean blood clots and other impurities, and lower body temperature. Soaking is carried out in three stages, with the first stage lasting 10 minutes, the second stage lasting 20 minutes, and the third stage lasting 60 minutes. After soaking, the skin should be white and flawless. Then immerse the body in cold water, carefully pluck the small hairs with tweezers, or use the rosin plucking method to remove the small hairs

After the internal organs are removed and pass the veterinary inspection, all residual pleura, blood veins, peritoneum, etc. in the abdominal cavity should be removed (care should be taken not to damage the inner epidermis), and residual intestinal heads in the anal opening should be removed. Rinse with water again, soak in cold water for 3-4 hours after washing, then hook the incision under the mouth and drain the water for about 1 hour. Finally, place the duck upside down and press the chest tightly with your hands. Flatten the front trident of the chest to create a regular rectangular shape, which not only maintains its appearance but also facilitates marinating

3. Marination

(1) Rub salt. Stir fry the refined salt in a pot until dry, add 0.125% fennel, stir fry until the water evaporates, then remove and grind finely

(2) Re pickling. After the second round of brine extraction, use pre treated old brine to fill the rib incision and then immerse it in the brine tank in sequence. The amount soaked should not be too much to avoid uneven pickling. After coding, cover it with a bamboo stick shaped canopy and press a stone on it to immerse all the ducks in the brine. The time for belly marinating depends on the season. During the period from light snow to heavy snow in the lunar calendar, large ducks (live ducks weighing over 2 kilograms) take 22 hours, medium ducks (1.5-2 kilograms) take 18 hours, and small ducks (under 1.5 kilograms) take 16 hours; During the period from heavy snow to the beginning of spring, it takes 18 hours for large ducks, 16 hours for medium ducks, and 14 hours for small ducks. It can also be re marinated for an average of 20-24 hours

Preparation of brine

(1) Preparation of new brine. Soak the duck's blood water after removing the internal organs, add 38% refined salt, boil to dissolve all the salt into saturated saline solution. Remove the floating foam dirt, pour the clear liquid into the tank after clarification, add 0.02% ginger slices, 0.01% whole fennel, 0.03% whole onion, and cool to form new brine

(2) Reproduction of old brine. Due to the presence of a certain amount of extracted substances and intermediate decomposition products of proteins (such as amino acids) in old brine, the flavor of salted duck made from old brine is better than that of new brine. After re pickling, blood will flow out of the brine, causing it to turn light red and easily lead to decay and odor. Therefore, after pickling 3-4 times, it is necessary to boil the brine once. Burning brine is used for sterilization on one hand, and for removing soluble proteins by heating and solidifying them. Before burning the brine, measure its concentration with a specific gravity meter and maintain saturation as the principle