Processing technology of white duck
Release Date:
2023-01-31
Compared to other duck products on the market, white striped duck is a pre packaged meat duck product that has been processed, with duck feathers, internal organs, and surface keratin removed, and can be sold directly. Each duck product undergoes strict testing before leaving the factory to ensure product quality.
White striped duck refers to a finished duck with two wings and duck feet removed in appearance. Ducks without heads, palms, or two wings are called headless ducks, ducks with two wings without palms are called whole winged ducks, and ducks with palms and wings are called whole ducks. The ducks used for processing are all from epidemic free areas, and the inspection documents are more complete,
The temperature in the processing workshop is controlled below 14 ℃; Relative humidity 85-90%; Air quality TPC<77.5/cm3, illumination level 220 lux; The ventilation method is cyclic filtration ventilation, with a wind speed of less than 3m/s. Conventional operations are carried out, followed by grading, weighing, shaping, transportation, quick freezing, repackaging, and entering the finished product warehouse. The finished products are guaranteed to have no residual internal organs, hair roots, broken wax, duck manure, hair, or other internal/external foreign objects, no blood, full shape, intact skin, and no serious mouth breakage. They are fully packaged and boxed for storage, and can be sold directly.
White striped duck has fresh and tender meat, making it more convenient to eat. For some food shops or snack streets, there is no need to handle it themselves. Whether it is split products or white striped products, they can be purchased directly. The quality is up to standard and more convenient.
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