According to the manufacturer of roasted duck, duck embryo refers to the raw duck that has undergone preliminary processing and is used to make roasted duck.

The manufacturer of roasted duck preforms stated that the production of duck preforms involves processes such as slaughtering, depilation, stunning, and bloodletting in the duck farm, and then sent to the final process for batch chemical production. Due to the fact that the final duck preforms are directly supplied to production workshops and large chain restaurants, the production process of duck preforms needs to meet many strict requirements: firstly, in order to ensure the good appearance of the product, there must be specific requirements for the inflation time and opening position during the duck preform production process; Secondly, poultry products are highly susceptible to bacterial infections, and staff need to strictly control the process parameters of cavity cleaning and disinfection; Finally, in order to balance the shelf life and refrigeration cost of the product, the freezing and refrigeration temperature of duck preforms is also one of the main factors that staff need to consider.

If you want to roast delicious roast duck, you need to choose a good duck base. So how to distinguish the quality of the duck base?

The manufacturer of duck preforms stated that the usual method is to directly roast them to determine if they are of good quality. There are also many methods before grilling, such as whether the duck's skin is damaged or bumped, the growth time, weight, surface glossiness, appearance, cleanliness, etc. of the duck.

A common method is to first choose thick fat and pinch the skin with your hands to find it. Professionals can also see at a glance that duck carcasses with high fat content have a glossy surface and look very thick; Those who experience skin rupture and bleeding will not be accepted; Also, it depends on whether the plucking temperature is high. The plucking temperature of ducks is generally 68 ℃ -70 ℃. If the temperature is too high, the meat will clump after plucking; Afterwards, you cannot choose duck carcasses with dirty blood flow. There are still some things to pay attention to, such as when a duck's knee falls down, it will bruise inside, which the duck cannot tolerate (as can be seen from its appearance, its legs are blue).

Duck manufacturers say that for ducks of the same breed, some are good at maintaining them during the breeding process. Duck skin is delicate, duck meat has elasticity, high fat content, and shiny skin after grilling. This type of duck is more suitable for making roast duck.