Where does Ningbo preserved duck belong?

Ningbo salted duck is one of the traditional specialties in Zhejiang Province, which has a history of 50 or 60 years.

Raw material formula: duck carcass 100g salt 3-3.5kg pepper 100g-25g spice powder 30g.

Production method:

1. material selection: select fat and healthy live ducks, intensively raise them for 10 day, and select each live duck with a weight above 1.5 kg after fattening. After slaughter, the internal organs are removed, claws and wing tips are cut off, and scorpions and throats are taken out at the neck.

2. Ingredients: Mix the auxiliary materials with 8 ~10kg of clean water, pour them into the pickling tank, soak for about 3 days, and turn the tank 1 ~ 2 times. This is a wet pickling method. You can also stir-fry the duck with auxiliary materials, rub it inside and outside, and then marinate it in a jar for 2 ~ 3 days, turning the jar once during the period.

3. Drying and baking: after taking out of the can, wash it with clear water, flatten it and hang it to dry. It can be put on the pole for 4 days in sunny days, and it can be put on the market after 4 ~ 5 days indoors. Don't lean together when hanging poles. If it is rainy, it can also be dried at 50 ~ 55℃ for 6 ~ 7 hours each time, then taken out to dry for 4 ~ 6 hours, and then baked again. Roasted cured duck is far less fragrant than dried cured duck.

Product features: delicious bacon, rich duck flavor, processed in winter, very popular with consumers.