Ducks are usually eaten in the countryside, so is there any way to get duck feathers quickly and con

Some people like to eat duck soup, some people like to eat stewed ginger duck, duck soup needs to choose old duck, and young duck is the best choice for making ginger duck. The feathers of both old and young ducks are easy to pull, but the ducks in the moulting process are difficult to pull. The duck is a duck from the fluff to the feathers of the transition duck, the meat is tender and has a lot of hairy piles, not only difficult to pull, so that it will continue to pull the goose meat off, first pull out the feathers that can be pulled out, and finally put the funds into the hot pine resin, and finally cut off the refrigerated pine resin shell on the chicken, duck and goose.

Pour a little pure grain wine or beer on the live duck, but it will get slightly drunk and then prick the blood. The drunken duck's face is relaxed, ** the pores are left in the left room, just a hot tap water, and gently wipe off the hair. After the duck prick the blood, first scald it with 70 degrees of hot water, pluck the big hair, clean it without disemboweling, and then blow it in the area of the duck's neck to check.

In fact, the key to the blow check is to separate the skin and flesh, which is a method that is required when roasting the candidate, but in order to better pluck the small fluff neatly, this method is also used.

There are large households specializing in retail net ducks, and they have to slaughter 30 ducks a day, and one by one they use medical tweezers to remove their hair, which is too delaying and can not improve work efficiency. I think they use a stainless steel bucket to boil some bitumen and pour it in areas with a lot of fluff, and after the bitumen is cooled, they can pull out the hair. In fact, the most commonly used way to slaughter ducks in the countryside is to boil a large pot of water, and then add some salt to the water, when the water is just rising, the temperature is just right.

Then pour it on the duck's body, blanch it back and forth with an iron chisel to make it even when heated, and you can take out the water and quickly remove the hair while it is hot.

Alternate hot and cold water. After the duck is slaughtered, quickly wet the duck feathers with cold water, especially these fine and dense small fluff must be drenched, and then scald with hot water, pay attention to the temperature of the boiling water does not have to be around 100 degrees, it is best to be between 70 degrees and 75 degrees, too hot water is very easy to make the duck tighten the pores, but it is not easy to pluck out the goose feathers. with paraffin.

In order to better and quickly remove the goose feathers, some people remove the large feathers after the ducks are slaughtered, soak them in the molten wax liquid and take them out, and peel off the paraffin after refrigeration.

You can pour some liquor into the duck, you can add salt or vinegar to the hot water, or you can use tweezers to pull it out.

Be sure to scald it with hot water, or you can add vinegar during the scalding process. Tweezers can be used when plucking duck feathers. The effect of this is very good.

The ducks are first slaughtered, then soaked in cold water and scalded in hot water. You can add a teaspoon of salt during the scalding process.

Eating the hair of a duck is not a disease, eating the hair of other ducks is a disease.

If you look closely, you will find that the duck "eats" its tail first, and then everywhere it goes.

Scientists have found that in the tail of the duck, there is a sebaceous gland, which secretes oil, and the duck uses a hard beak to dip this oil into the whole body, which will play a role in waterproofing.

When a new duck appears to eat the feathers of another duck, the first is that the duck is sick, it is deficient in calcium, and calcium can be replenished by feeding it with fish bone meal or shellfish shells.

After scalding with hot water for a while, the pores of the duck are relaxed, and the duck feathers can be easily plucked. Generally speaking, plucking the feathers on the duck's body, few people choose what method to do, the most common method is to kill it cleanly, and then throw it into hot water to soak for a while, and then pluck it by hand. Be careful not to use boiling water, because after boiling water, the pores on the duck's body will shrink, which will increase the difficulty of plucking.

Duck plucking, chicken plucking, killing pig and removing feathers, in fact, are almost the same. If you don't pursue the extreme, you can simply scald it with hot water and pull it out by hand. If you pursue the ultimate, then the method is very exquisite.

First of all, between killing the duck, pour it a glass of wine, preferably rice wine, because the taste of white wine is too strong. After drinking rice wine, the duck will slowly "get drunk", and the muscles on the duck's body are relaxed at this time, just like the ability of humans to control the muscles on the body also decreases after getting drunk. I don't know if this is the principle that in ancient times, condemned prisoners would serve a glass of wine between killings.

The degree of soaking does not need to be too concerned, generally the water temperature of the duck can be hot, soak for a while, the water temperature is not hot, and you can almost start plucking.

There is nothing particular about the process of plucking, that is, to pull it out handful, but after some of the previous steps, the hair is easily pulled off, especially some particularly fine and soft fluff. If there are no above steps, it is easy to leave some imperceptible fluff on the surface of the duck's body, and the duck meat made in this way is easy to make people unappetizing and affect appetite.

Generally speaking, if the investigation is not high, after slaughtering the duck, soak it in hot water for a while and then pluck the feathers. If you pursue high, give the duck a glass of "pressure wine" and add a little salt, and it will be much easier to deal with.

The farmer's market is to add alkali to the hot water, the duck feathers have a lot of oil, it is difficult to soak in the hot water, the water can quickly remove the oil after adding alkali, so that the hot water immediately soaks the duck feathers to the duck skin, so that it is easier to remove the hair, the family can also pour a few spoonfuls of liquor to the duck before killing the duck, so that its capillaries are dilated, and it also has a good effect on hair removal.

Throw it into the hair removal machine of the poultry merchant and remove the hair in 10 seconds.

Blanch with boiling water, and after scalding, take gloves and stroke down.

After melting the asphalt, put the duck in, hit it with cold water, and pull it out.