Does sugar need to be added to pickled duck? How much sugar is needed to marinate a pound of cured duck?

Preserved duck is a special delicacy in many regions! It tastes very delicious and is a favorite food of many people. But some people are confused, how much sugar is needed to marinate a pound of cured duck? Regarding, does pickled duck need to add sugar? How much sugar is needed to marinate a pound of cured duck? Let me answer it for you one by one!

Does sugar need to be added to the pickled duck?

You can add sugar to the pickled duck according to your own taste. Adding white sugar or rock sugar to the pickled cured meat can increase the umami flavor of the food, which is very delicious! But I remind everyone that it is best to add an appropriate amount according to your own taste. Generally, about 20 grams of rock sugar is added to a pound of duck meat.

How much sugar do you need to marinate a pound of cured duck?

You need to put 10-20 grams of rock sugar to marinate a pound of cured duck. You can also add white sugar. It is best to add or add according to your own taste. Reduce the amount of sugar. The marinated duck is placed in a ventilated place and dried for 10-15 days before it is ready to eat!

Detailed explanation of the curing method of cured duck

Many people have eaten Gangmei cured duck, but they know very little about the production process of cured duck. When the reporter was interviewing in Gangmei Youpu Village, I was fortunate enough to hear Li Kongfeng, the new generation inheritor, explain in detail the mysterious pickling process of preserved duck. Li Kongfeng said that his family has focused on the production of cured ducks since the time of his Taigong. The reason why he, now only 30 years old, has not given up on this industry is not only because it can still make a living, but more importantly The most important thing is to continue and carry forward this traditional craft.

Hair removal: large hair is removed by machine and small hair is plucked manually

Li Kongfeng said that after the live duck is slaughtered, it is first rolled in boiling water and then placed in a hair removal machine. Remove the thicker feathers on the duck, and then manually pluck the small down on the duck bit by bit. The hair must be removed very cleanly, otherwise the appearance and quality of the duck will be affected. Therefore, plucking is also the most time-consuming step in the production of wax ducks. In the past, there was no hair plucking machine, so all hair plucking was done manually, and the production speed was very slow. In recent years, due to the increasing production volume, many large manufacturers have purchased hair plucking machines. "Although each hair plucking machine costs more than 10,000 yuan, we can now produce up to more than 400 pieces per day. The same number of workers could only produce about 100 pieces per day before." Li Kongfeng said.

Marining: Sprinkle 50 grams of salt on each duck and marinate overnight

Remove the duck feathers and remove the internal organs, followed by the curing process, which is also the core process of cured duck production. . "The quality and taste of cured duck largely depend on whether every detail is done during pickling," Li Kongfeng said. According to reports, each duck weighing about 4 pounds requires about 50 grams of salt. The salt must be evenly sprinkled on the surface of the duck, and then rubbed continuously with hands for 3 minutes until the salt evenly penetrates into the duck meat, and then sealed in a container and marinated overnight. During this process, appropriate amounts of liquor must be added, which can not only remove the fishy smell of duck meat, but also prevent mosquitoes and corrosion.

Drying: at least 2 times of cleaning and 2 times of drying

The next day, take out the marinated duck, wash it with plenty of water, and then use bamboo slices to spread the duck body. Form into a fan shape and dry for 3-4 days. The best weather for drying is not a sunny day, but a cloudy day with north wind. The dried cured duck tastes best. "It is best to dry cured ducks in cool, dry weather. This is why cured ducks can only be produced in autumn and winter. Other seasons are either humid or very hot, and pickled cured ducks are prone to insects or rot." Li Kongfeng explained road. After drying for 3-4 days, the waxed duck needs to be cleaned again, and then dried for another 3 days or so before it is ready for the market. This kind of cured duck can be stored for about a month at room temperature in winter. If the weather is hot, it is best to eat it within a week for the best taste.