Foreword
Duck buns are a traditional snack with local characteristics, and the history of making duck buns has a long history, which is rumored to be 100 years old. Duck bun is a general term that is made by bundling marinated duck intestines, duck feet, duck liver and fatty bacon. Every autumn and winter, the cured meat is fragrant, and it is a good season to make and sell duck buns. Duck buns are famous in Zhuhai, Guangdong, Hong Kong and Macao, but due to the complex and cumbersome production process, the production scale is difficult to increase, resulting in a shortage of market supply. The following will introduce to you how to make duck buns.
The traditional process of making duck buns
The period from the beginning of winter to the winter solstice is a suitable period for making duck buns, and the production of duck buns usually has to go through the process of material selection, ingredients, pickling, and bandaging.
Select locally raised hemp ducks that meet the needs of 85 days, slaughter, dehairing, cleaning, take out the duck internal organs, leave the duck wings, duck wing tips, duck feet and duck shovel, wash with coarse salt repeatedly and then wash with water, and then add starch to scrub and then add warm water to wash;Select the adult pig raised by the farmer, slice the fat on the back of the pig, and cut it into long strips one inch wide.
Prepare the clay jar, pour salt, light soy sauce, dark soy sauce, spices, white sugar and sorghum wine into the jar, and then put the duck feet, duck liver, duck shovel, duck wings, pork, etc. into the jar in turn, mix well, marinate for 7-8 hours, pay attention to stirring every hour to ensure that the meat is fully flavored.
After marinating, pick up all the duck parts and pork and dry them on a gauze or bamboo sieve, flip them twice a day, and dry them for 3-4 days before you can start dressing.
Peel the bacon and cut it into slices, cut the duck liver into small slices, and wrap it evenly with duck intestines.
Processing steps of the dryer
The traditional duck bun production scale is small, the process is cumbersome, and the labor cost is high, and most young people are reluctant to learn this craft. The heat pump dryer is energy-saving and efficient, and the curing of the material is completed through the appropriate temperature and humidity, so that the material balance is dehydrated, and the shape shrinks evenly after drying. The following is a specific introduction to the processing technology of the heat pump dryer:
Duck feet, duck shovel, duck intestines, duck liver, pork, etc. drained water, placed on the drying material tray in different categories, each layer of material tray should be spaced 10-15 cm apart, after advancing the drying room, the temperature in the drying room should be controlled at about 50 degrees Celsius, each drying takes 3 hours, and the next batch can be continued to dry after three hours. The 6P duck bag drying room can dry 800-1000 kg each time, and the 10P drying room can dry 1500-1800 kg each time, with fast production speed to meet market demand.
Advantages of duck tie bag dryer
1.Good drying effect: the dried duck bundle has good color, good quality, no deterioration and oxidation, effective retention of nutrients, long storage period, and improved economic benefits
2.All-weather application: it is not affected by natural weather, which makes up for the defects of the traditional process that cannot be dried on rainy days
3.Intelligent operation: no need for special supervision, no need for manual turning, reduce manpower input, reduce labor costs;
4.Green and environmental protection: the use of clean energy, no waste gas and wastewater pollution, no combustion emissions, effectively keep the environment clean;
5.Long-lasting and durable: the service life is more than 15 years, which meets the needs of cost performance.