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Drying process of the dried duck drying

Views: 206     Author: Site Editor     Publish Time: 2023-08-08      Origin: Site


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Drying process of the dried duck drying

The main ingredients of preserved duck are slaughtered ducks, including salt, five-spice powder and Erguotou. The preparation method is duck after curing, dehydration and drying. The quality of duck is not only related to the mixing process of duck, but also mainly depends on the drying process of duck. The drying process of dried duck should not only remove water, but also affect the color, taste, shape and other sensory indicators of dried duck.

Processing process steps of preserved duck:

Process flow of preserved duck: raw material pretreatment, pickling, stacked billet, whole drying and vacuum packaging.

1. raw material pretreatment:

Live duck slaughter, open wash, cut off wings, palm, jaw tongue, etc.

2. Marinating:

Marinating includes three processes of salted duck, brine picking and compound brine, which is the key process of curing preserved duck. According to the taste, mix the ingredients according to different proportions, evenly smear them inside and outside the washed and cut duck, and then put them in 5℃ cold storage for 2-3 days to facilitate the flavor of each part.

3. Fold billet:

After the brine time reaches the prescribed standard, remove the duck body from the brine tank. After putting all the brine, the duck is put on the chopping board. First, flattening the duck and arranging the limbs, and then fold it into the tank. This process is called "folding billet". After 2~4 days, the cylinder can be discharged.

4. Slank:

Take out the duck folded in the tank, wash the duck body with water, open the neck by hand, open the chest, open the legs, lift the crotch, and then flush the surface impurities with water. This process is called "discharge".

5. the whole:

In the duck body abdomen with small bamboo support, open into a plate. The whole shape is finalized, the appearance of the duck is beautiful, and the late stage is not easy to cause damage to the packaging.

6. drying:

Preserved duck generally take the hanging way to dry. Start the air energy fully automatic dry duck dryer.

The drying process is mainly divided into four stages:

Stage 1:

After the preserved duck is put into the oven, the drying temperature is set as 60~65℃, and the drying time is about 4~6 hours. In this stage, there is no need to drain wet, mainly for a high temperature fermentation process, to control the preserved duck meat does not change color and flavor.

Stage 2:

After the early drying of 60~65℃, the drying temperature will be adjusted to about 50~60℃. In the drying process, the humidity control to ensure that the humidity of the oven is drying under relatively dry conditions. Wax duck drying to ensure that there is no oil, skin contraction is natural, the total drying time of preserved duck in about 50~60 hours, different regions and different customers of preserved duck drying time is slightly different. The drying time of preserved duck should not be too fast, because it needs a short time to dry, need a high temperature to dry, when the temperature is too high, preserved duck drying will deteriorate / oil, the shape contraction is not beautiful.

Stage 3:

Cold wind drying —— The duck drying 5~6 dry, the duck gradually from light red to bright red, the duck began to contract slightly, this stage opens the cold wind, simulate the winter climate conditions, 15℃ cold air, dry about 5-10 hours, then the duck is not only well set and the color is milky white.

Stage 4:

After the control of fermentation period and shrinkage setting period, the late drying temperature is controlled at 45~55℃, the humidity is controlled at 30%, after the drying time is about 3~5 hours, the drying humidity of the dried duck is controlled below 12%~16%, and can be released.


Because certain salted duck bones are too sharp to penetrate the packing bag, they must be fixed before packaging, and the sharp bone spurs are clipped clean, and then vacuum packaging storage is used. Before sealing the packing bag with the salted duck, the air in the bag should achieve the desired vacuum degree. Wax duck or pork items in a vacuum condition have less oxygen, are less likely to decay, have a longer guarantee duration, and last longer.

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