How to select the raw materials of duck before making sauce salted duck

The sauce salted duck is dark red in color, crispy in skin and meat, and rich in soy sauce flavor. How do you choose its raw material duck before making it? Hubei livestock and poultry manufacturers will introduce in detail:
(1) The live duck with good quality is selected. Its feathers are smooth and plump, and the skin of feet and wings are soft. When you touch the sternum with your hand, there is no prominent feeling, and its meat is plump. On the contrary, it should not be purchased.
(2) Choose and buy the salted duck: the leg muscles are stiff, the breast is bulging, and the inner wall of the abdominal cavity is dry with salt frost; The body surface is smooth and clean, white or milky white, and the muscle section is rose red; It has fragrance. The second quality of salted duck: loose tissue, soft muscle, moist abdominal cavity with mildew spots; There is a small amount of oil oozing from the body surface. It is light red or yellow, and the muscle section is dark red; The abdominal cavity has a fishy or musty smell. Deteriorated salted duck: the abdominal cavity is moist and sticky with mildew; There is a large amount of oil exudation on the body surface, the skin is red or dark yellow, and the muscle section is gray white, light red or light green; It has a strong odor.




(3) Buy preserved duck. Skin color: the old duck skin is dark, dark and yellow, loose and wrinkled; The tender duck skin is tight and pale.
Smell its taste: good duck has light color and strong fragrance, without peculiar smell; Those with poor quality have light fragrance.
Look at dryness and wetness: good cured duck is suitable for dryness and wetness, moderate in hardness and softness; Poor quality is hard if it is too dry, and sticky if it is too wet.
(1) Identify water injected chicken. There are red needle spots on the lower surface of the wings of the chicken and duck injected with water, and the color is black: there is obvious greasy feeling under the cortex, and it is uneven, as if there is a lump; When you cut the pleura of the chicken and duck, there will be water flowing out: there will be a "popping" sound when you beat it, which is very elastic. The wings of chickens and ducks without water injection have no red needle points, which are normal red and white; Smooth and shiny when stroked: there is no water in the chest.
How to choose live duck:
【1】 A healthy duck is plump and oily, with energetic eyes and a powerful cry.
【2】 Touch the inside and lower belly of the duck leg. If it is a lean duck, the inside and lower belly will be stronger, and the inside and lower belly of a fat duck will be softer. The duck with more fat is suitable for salt baking and barbecue, while the duck with more lean meat is suitable for frying and stewing.
Judge the age of ducks: Generally speaking, tender ducks are suitable for frying, frying, and other cooking methods; The old duck is suitable for stewing, braising, steaming and other cooking methods.
【1】 Old duck: the skin is yellow, the feet are dark yellow, and the beak is very hard;
【2】 Tender duck: the skin is white and smooth, the feet are yellow, and the bill is soft.