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Raw material formula duck 10 salt 1 ~ 1.5 kg soy sauce 3.5 kg clove 10 rice wine 0.5 kg sauce color 21 grams Production Method 1. Slaughter: Slaughter, dehairing, and debriding the live ducks, removing their feet and hanging in a ventilated area.
2. Marinated: Each duck uses 100-150 grams of salt, rubs half of the salt evenly on the outside of the duck body, rubs the other half in the duck's beak, knife's mouth and abdominal cavity, twists the duck head to the chest, and clamps it in the right wing. Next, place it squarely in the cylinder, cross skewer bamboo and compact it with stones. At around 0°C, marinate for 36 hours, flip it up and down, continue pickling for 36 hours, and remove from the hanging ventilated area.
3. Sauce: After draining, put the duck into the reserve tank, add soy sauce, cloves, rice wine, and cover with bamboo pieces and compact it with stones. Soaking for 48 hours at around 0°C, turning the duck body up and soaking for 48 hours (3 days pickling and 4 days soaking).
4. Coloring: Finally, soak the net soaked duck sauce with sauce color (according to the proportion of 25 kg soy sauce and 150 grams of sauce color), boil, remove floating foam, and burn the marinated duck, then drain for half a minute and drain. The duck body is red, and it is finished in the sunlight for 2 to 3 days. Store in a dry and ventilated place.
Hangzhou sauce duck processing technology
Hangzhou sauce duck is a traditional product of Zhejiang Province. The processing season is preferably after the beginning of each year and before the beginning of spring.