Method for making sweet skin duck by using Nonghua sheldrake

Abstract

The invention discloses a method for making a sweet duck by using a Nonghua sheldrake. Comprising the following steps: step 1, selecting and treating live ducks; step 2, deodorization treatment; step 3, preparing a marinating material; step 4, making marinated ducks; step 5, making the crispy duck; and step 6, making the sweet skin duck. According to the invention, the process and ingredients of each preparation link are standardized to give full play to the excellent characteristics of the Nonghua sheldrake, and the prepared sweet-skin duck has unique flavor and stable quality, meets the requirements of consumers, and has important practical significance. The method not only promotes food safety, cultural inheritance and industrial assistance on the social level, but also creates significant value on the economic level through industrial chain extension, differentiated competition, large-scale production and other paths, and has social significance and economic potential.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of sweet-skinned duck making, in particular to a method for making sweet-skinned duck using Nonghuama duck. BACKGROUND

[0002] Sweet-skinned duck is a traditional and characteristic dish that is popular among the public. It is known for its unique flavor of tender meat and crisp skin, with a sweet and salty taste. The skin is sweet and crisp, the meat is tender and juicy, and it has the rich flavor of marinating and the rich flavor of sweetness. It occupies an important position in the catering market and has a wide consumer group.

[0003] With the improvement of people's living standards and the continuous development of food culture, consumers have increasingly high requirements for the quality, taste and characteristic of sweet-skinned duck. At present, the duck species used to make sweet-skinned duck on the market is relatively common, and there is a lack of duck species with regional characteristics or specific excellent quality as raw materials, which makes it difficult for sweet-skinned duck to form a unique competitive advantage in flavor and taste. At the same time, the existing sweet-skinned duck making method is not precise and standard in process details and ingredient ratio in the aspects of deodorization, marinating, crisp skin formation and sweet taste adjustment, which may cause problems such as residual duck meat odor, uneven marinating, insufficient crispness of the skin, and overly single or sweet and greasy sweet taste, affecting the overall quality of sweet-skinned duck.

[0004] Nonghuama duck is a duck species with excellent quality, with firm and tender meat and rich nutrition. Using it as a raw material to make sweet-skinned duck is expected to improve the taste and quality of sweet-skinned duck. Based on this, a method for making sweet-skinned duck using Nonghuama duck is developed to standardize the process and ingredients of each production link, fully utilize the excellent characteristics of Nonghuama duck, and produce sweet-skinned duck with unique flavor and stable quality to meet the needs of consumers, which has important practical significance. SUMMARY

[0005] Therefore, in order to solve the above problems, the present application provides a method for making sweet-skinned duck using Nonghuama duck. The process and ingredients of each production link are standardized to fully utilize the excellent characteristics of Nonghuama duck, produce sweet-skinned duck with unique flavor and stable quality, meet the needs of consumers, and have important practical significance. This method not only promotes food safety, cultural heritage and industry on the social level, but also creates significant value through industry chain extension, differentiated competition and large-scale production on the economic level, and has social significance and economic potential.

[0006] The present application is realized by constructing a method for making sweet-skinned duck using Nonghuama duck, characterized by comprising the following steps:

[0007] Step 1, live duck selection and processing: select healthy Nonghua duck, kill it and quickly put it into hot water with a temperature of 80-100℃ for 3-8min to quickly and cleanly remove the duck feathers and webbed feet. Then open the abdomen and completely remove the internal organs. Subsequently, rinse the duck inside and outside repeatedly with running clean water until completely clean, and place it in a well-ventilated place to drain the water for standby;

[0008] Step 2, deodorization treatment: put the duck treated in the above step into a container, add 3-5 parts of onion, 3-5 parts of ginger, 15-20 parts of cooking wine and 800-1000 parts of clean water according to the weight ratio, heat, and timely remove the floating scum on the surface during heating. When the water is boiled, stop heating immediately, take out the duck, rinse with cold water to remove residual impurities and odor, and drain the water again;

[0009] Step 3, preparation of marinating material: weigh 1-2 parts of cassia bark, 1-3 parts of star anise, 0.5-1 part of fennel, 0.5-1 part of Amomum kravanh, 1.5-2.5 parts of amomum villosum, 0.5-0.8 parts of myrtle leaf, 1-1.5 parts of Sichuan pepper, 2-3 parts of licorice, 3-5 parts of dried chili, 0.2-0.5 parts of mother clove, and 0.3-0.8 parts of lemongrass according to the weight ratio, put them into clean water, boil the water with high heat, then add 3-5 parts of garlic, 5-8 parts of forsythia, and 5-8 parts of perilla leaf, continue to heat for 10min, then turn to low heat and slowly simmer to fully blend the flavors of various spices to make the marinating material;

[0010] Step 4, marinated duck preparation: put the deodorized duck into the prepared marinating material, and add 3-5 parts of old soy sauce, 3-5 parts of soy sauce, and 3-5 parts of soy sauce according to the weight ratio, heat with small fire for 30-40min, then turn off the heat, and let the duck soak in the marinating material for 20-30min until the duck meat is cooked and flavored, then take it out and cool naturally;

[0011] Step 5, crispy duck preparation: pour vegetable oil into a pot, heat the oil to 6-7 / 10 of the heat, put the marinated duck into the oil and fry until the duck surface turns golden yellow; then continue to heat the vegetable oil to 8-9 / 10 of the heat, pour the hot oil evenly on the fried duck with a ladle, and scald the duck skin to brown yellow to make the skin more crispy;

[0012] Step 6, sweet duck preparation: weigh 15-20:10-14 of malt sugar, granulated sugar and white sugar according to the mass ratio, put them into a pot, and slowly simmer with low heat, continuously stirring during the process, until the sugar liquid is simmered into a paste-like syrup; when the syrup cools to a suitable temperature, evenly brush it on the surface of the crispy duck with a brush, and the sweet duck is completed. After cooling to room temperature, disinfect and sterilize it, and package and weigh it. The disinfection and sterilization is carried out by high-pressure steam sterilization method, with a sterilization temperature of 150-160℃ and a sterilization time of 5-10min.

[0013] The method for making sweet-skinned duck by using Nonghuama duck according to the application is characterized in that, in the deodorization step, the weight ratio of the onion, the ginger, the cooking wine and the water is for the amount of each duck.

[0014] The method for making sweet-skinned duck by using Nonghuama duck according to the application is characterized in that, in the preparation of the marinating material step, the weight ratio of the various spices, the garlic, the forsythia and the perilla leaf is also for the amount required for each duck.

[0015] The method for making sweet-skinned duck by using Nonghuama duck according to the application is characterized in that, in the marinating duck step, the weight ratio of the old soy extract, the raw soy extract and the soy sauce is for the amount used in the preparation of each duck.

[0016] The method for making sweet-skinned duck by using Nonghuama duck according to the application is characterized in that, in the sweet-skinned duck preparation step, the mass ratio of the maltose, the granulated sugar and the white granulated sugar is 1:1:1.5.

[0017] The method for making sweet-skinned duck by using Nonghuama duck according to the application is characterized in that, the method integrates strict safety control links in the production process, especially the final use of 150-160℃ high-pressure steam sterilization for 5-10 minutes, which can effectively kill microorganisms and reduce food safety risks. At the same time, the whole process from live duck processing to finished product packaging is standardized (such as thorough cleaning, accurate deodorization, marinating sterilization, etc.), which reduces impurities, peculiar smell and harmful residues, provides safe and reliable food for consumers, and helps to improve the public's dietary health level.

[0018] The method for making sweet-skinned duck by using Nonghuama duck according to the application is characterized in that, the method clearly selects Nonghuama duck as raw material, which will promote the large-scale breeding of this breed of duck, provide stable market demand for breeders, and improve the added value of agricultural products. At the same time, from duck breeding, spice planting, to sweet-skinned duck production, packaging, sales and other links, a complete industrial chain is formed, which can drive employment in rural and processing links, especially providing entrepreneurial and employment opportunities for small and micro enterprises and individual operators in the county economy.

[0019] The method for making sweet-skinned duck by using Nonghuama duck has many significant beneficial effects: first, the raw material advantage is fully utilized. The Nonghuama duck with excellent quality is selected as the raw material, which has firm, tender and nutritious meat, laying a good taste foundation for the sweet-skinned duck. Compared with the sweet-skinned duck made of ordinary duck breeds, the finished product has more advantages in meat quality and taste, meeting the consumers' pursuit of high-quality food materials.

[0020] Secondly, the fishy smell is completely removed without any residue. In the fishy smell removing step, the amount of onion, ginger, cooking wine and water is accurately matched for each duck. The floating scum is removed by heating and the duck is washed with cold water, which can effectively remove the fishy smell and impurities of the duck, so that the sweet-skinned duck produced later has no interference of fishy smell, and the original taste of the duck meat and the subsequent flavor are ensured to be purely combined.

[0021] Thirdly, the marinated taste is uniform and mellow. In the preparation of the marinade, various spices, garlic, forsythia and perilla leaves are accurately matched according to the amount of each duck. The flavors are fully combined by boiling with high heat and simmering with low heat. Then, the amount of old soy sauce, soy sauce and soy sauce for each duck is combined, and the duck is soaked after marinating with low heat, so that the duck can fully absorb the mellow taste of the marinade, and the taste is uniform and rich in layers.

[0022] Fourthly, the skin is crispy and the taste is unique. In the process of making the crispy skin, the duck is fried in 6-7 hot oil until golden yellow, and then it is sprinkled with 8-9 hot oil until brown yellow. This way of controlling the oil temperature in stages can make the duck skin reach an excellent crispness and bring a unique taste experience.

[0023] Fifthly, the sweetness is moderate and the flavor is harmonious. In the process of making the sweet skin, the mixed sugar and water are boiled into a paste-like syrup according to a certain proportion, and the maltose, granulated sugar and white sugar are mixed in a mass ratio of 1:1:1.5. After brushing the sweet skin on the surface of the crispy duck, the sweetness is moderate and not greasy, and the marinated taste, crispy skin and sweet taste are combined to form a unique taste of sweet and salty interweaving and harmonious flavor.

[0024] Sixthly, the process is standardized and the quality is stable. From the treatment of live ducks, fishy smell removal, marinade preparation to marinating, frying and brushing sugar, there are clear parameters and operation specifications, such as the weight ratio of each raw material, temperature and time, which can ensure that the production process of each sweet-skinned duck is controllable, so that the product quality is stable and conducive to large-scale production.

[0025] Seventhly, the food safety is guaranteed. The high-pressure steam sterilization method can effectively kill bacteria and other microorganisms on the surface and inside of the sweet-skinned duck at a temperature of 150-160℃ for 5-10min, which can prolong the shelf life of the product and guarantee the food safety of consumers.

[0026] In summary, the sweet-skinned duck produced by this method has the advantages of fresh and tender meat, crispy skin, moderate sweet and salty taste, unique flavor, stable quality and safe and reliable, etc., which has high market value and promotion significance. DETAILED DESCRIPTION

[0027] The present application will be described in detail below, and the technical solutions in the embodiments of the present application will be clearly and completely described. Obviously, the described embodiments are only some of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the scope of the present application.

[0028] The present application provides a method for making sweet-skinned duck using Nonghuama duck, comprising the following steps:

[0029] Step 1, live duck selection and treatment: healthy Nonghuama duck is selected, and after being slaughtered, it is quickly immersed in hot water at a temperature of 80-100℃ for 3-8min to quickly and cleanly remove the duck feathers and webbed feet. Then the abdomen is opened and the internal organs are completely removed. Subsequently, the duck is repeatedly washed with flowing clean water inside and outside until it is thoroughly cleaned, and is placed in a well-ventilated place to drain water for standby;

[0030] Step 2, deodorization treatment: the duck treated in the above step is placed in a container, and 3-5 parts of onion, 3-5 parts of ginger, 15-20 parts of cooking wine and 800-1000 parts of water are added according to the weight ratio, and heated. The floating scum generated on the surface is promptly removed during heating. After the water is boiled, heating is stopped immediately, the duck is taken out and washed with cold water to remove residual impurities and odors, and then drained again;

[0031] Step 3, preparation of marinating materials: 1-2 parts of cassia bark, 1-3 parts of star anise, 0.5-1 part of cumin, 0.5-1 part of Amomum kravanh, 1.5-2.5 parts of amomum, 0.5-0.8 parts of lindera glauca, 1-1.5 parts of zanthoxylum bungeanum, 2-3 parts of licorice, 3-5 parts of dried chilli, 0.2-0.5 parts of mother clove, and 0.3-0.8 parts of lemongrass are weighed according to the weight ratio, and are put into clean water. Boil the water on high heat, then add 3-5 parts of garlic, 5-8 parts of forsythia, and 5-8 parts of perilla leaves, and continue to heat for 10min. Then turn to small heat and slowly simmer to fully blend the flavors of various spices to make marinating materials;

[0032] Step 4, marinated duck making: the deodorized duck is placed in the prepared marinating materials, and 3-5 parts of old soy sauce, 3-5 parts of soy sauce, and 3-5 parts of soy sauce are added according to the weight ratio. Heat on low heat for 30-40min, then turn off the heat, and let the duck soak in the marinating materials for 20-30min until the duck meat is cooked and flavored. After being taken out, it is naturally cooled;

[0033] Step 5, making crispy duck: pour vegetable oil into a pot, and heat the oil to 6-7 / 10 of the full heat, then put the marinated duck into the oil to fry, and take out the duck when the surface of the duck is golden yellow; then continue to heat the vegetable oil to 8-9 / 10 of the full heat, and pour the hot oil evenly on the fried duck with a ladle to make the surface of the duck brown and crisp;

[0034] Step 6, making sweet duck: take maltose, granulated sugar and white sugar in a mass ratio of 15-20:10-14, and mix them with water, and put them into a pot to slowly boil, and continuously stir during the process until the sugar liquid is boiled into a paste-like syrup; when the syrup is cooled to a suitable temperature, evenly brush it on the surface of the crispy duck with a brush, and the sweet duck is made, and after it is naturally cooled to room temperature, disinfect and sterilize it and package it, wherein the disinfection and sterilization is performed by high-pressure steam sterilization, the sterilization temperature is 150-160℃, and the sterilization time is 5-10min.

[0035] In the de-fishy processing step, the weight ratio of duck to onion, ginger, cooking wine and water is for the amount of each duck.

[0036] In the marinating material preparation step, the weight ratio of various spices and garlic, forsythia and perilla leaf is also for the amount required for each duck.

[0037] In the marinated duck making step, the weight ratio of old soy extract, raw soy extract and soy sauce is the amount used for each duck.

[0038] In the sweet duck making step, the mass ratio of maltose, granulated sugar and white sugar is 1:1:1.5.

[0039] The implementation process of the method for making sweet duck with Nonghua duck:

[0040] I. Preliminary preparation:

[0041] Before starting to make sweet duck, the required raw materials and tools need to be prepared. The raw materials include healthy Nonghua duck, onion, ginger, cooking wine, various spices (cassia bark, star anise, cumin, cardamom, clove, flower pepper, licorice, dried chili, mother clove, lemongrass, etc.), garlic, forsythia, perilla leaf, old soy extract, raw soy extract, soy sauce, vegetable oil, maltose, granulated sugar, white sugar, water, etc.; the tools include slaughtering tools, heating containers, pots, ladles, brushes, racks or containers for draining water, disinfection and sterilization equipment, and packaging supplies, etc.

[0042] II. Specific implementation steps

[0043] Live duck selection and processing implementation: choose healthy and vigorous Nuhua duck. Kill it, after killing, prepare hot water with a temperature of 80-100℃, put the killed duck into the hot water and soak for 3-8min. During the soaking process, the duck feathers can be gently stirred to make the duck feathers fully contact with the hot water, so that the duck feathers and webbed feet can be quickly and cleanly removed. After soaking, take out the duck and carefully remove the remaining duck feathers and webbed feet. Then, use a knife to open the abdomen of the duck, carefully remove the internal organs, and avoid damaging the internal organs to affect the duck meat. Then, put the duck under running water to rinse the inside and outside of the duck, making sure to wash away the blood, impurities and other impurities. After washing, place the duck in a well-ventilated place to drain the water, ready for use.

[0044] Deodorization implementation: take a suitable size container and put the duck that has been treated and drained of water into it. According to the weight ratio of each duck, add 3-5 parts of green onions, 3-5 parts of ginger (green onions and ginger can be crushed or cut into sections, which is more beneficial to release the flavor), 15-20 parts of cooking wine and 800-1000 parts of water. Then heat the container, during the heating process, there will be a lot of scum, which needs to be removed with a spoon to prevent the scum from affecting the deodorizing effect. When the water boils, stop heating immediately, quickly take out the duck and rinse it with cold water to further remove residual impurities and odors. After rinsing, place the duck in a well-ventilated place to drain the water.

[0045] Marinade preparation implementation: according to the required amount of each duck, weigh 1-2 parts of cassia bark, 1-3 parts of star anise, 0.5-1 part of fennel, 0.5-1 part of cardamom (cardamom can be broken and seeds removed), 1.5-2.5 parts of amomum villosum, 0.5-0.8 parts of leaf, 1-1.5 parts of prickly ash, 2-3 parts of licorice, 3-5 parts of dried chilli, 0.2-0.5 parts of mother clove, 0.3-0.8 parts of lemongrass. Put these spices into water and boil the water with high heat. After the water boils, add 3-5 parts of garlic (garlic can be crushed), 5-8 parts of forsythia, 5-8 parts of perilla leaves, and continue to heat for 10 minutes. Then turn to low heat and slowly simmer the marinade. During the simmering process, you can stir occasionally to make the flavors of various spices fully blend together to make the marinade, ready for use.

[0046] Marinated duck implementation: put the duck that has been deodorized and drained of water into the prepared marinade, then according to the weight ratio of each duck, add 3-5 parts of old soy sauce, 3-5 parts of soy sauce, 3-5 parts of soy sauce. Then heat the marinade with small fire for 30-40min, and turn the duck occasionally during the marinating process to make the duck fully contact with the marinade. After the marinating time is up, turn off the heat and let the duck continue to soak in the marinade for 20-30min to ensure that the duck meat is fully cooked and fully flavored. After soaking, take out the duck and let it cool naturally in a well-ventilated place.

[0047] Crispy duck implementation: Pour an appropriate amount of vegetable oil into a pot, then heat the vegetable oil, and raise the oil temperature to 6-7 hot (at this time the oil surface has a slight smoke, and there are small bubbles around the inserted chopsticks). Put the marinated and naturally cooled duck into the oil for frying. During frying, you can use a spoon to pour oil on the part of the duck that is not immersed in oil to ensure even heating. When the duck surface turns golden yellow, remove it. Then continue to heat the vegetable oil in the pot, and raise the oil temperature to 8-9 hot (at this time the oil surface is obviously smoking, and the chopsticks inserted around are surrounded by dense bubbles). Use a hand spoon to scoop hot oil and evenly pour it over the fried duck to make the duck skin brown and crispy. The production of crispy duck is completed.

[0048] Sweet duck implementation: According to the mass ratio of 15-20:10-14, take maltose, granulated sugar, and white sugar (the mass ratio of maltose, granulated sugar, and white sugar is 1:1:1.5) and water, and put them into a pot. Slowly simmer over low heat, and continuously stir during the process to prevent the sugar liquid from sticking to the pot and burning. Continue to simmer until the sugar liquid turns into a paste. When the syrup cools to an appropriate temperature (not hot but still has good fluidity), use a brush to evenly apply it to the surface of the crispy duck, ensuring that every part is covered with syrup. After the sweet duck is made, let it cool to room temperature naturally, and then sterilize and package it. The sterilization method uses high-pressure steam sterilization, and the duck is placed in a sterilization device with a sterilization temperature of 150-160°C and a sterilization time of 5-10 minutes. After sterilization, the product is packaged and weighed to obtain the finished sweet duck.

[0049] Social and economic value of using Nonghua duck to make sweet duck

[0050] I. Social value

[0051] Ensure food safety and protect public health:

[0052] This method incorporates strict safety control steps in the production process, especially the final 150-160°C high-pressure steam sterilization for 5-10 minutes, which can effectively kill microorganisms and reduce food safety risks. At the same time, the whole process from live duck handling to finished product packaging is standardized (such as thorough cleaning, precise deodorization, marinating, and sterilization), reducing impurities, odors, and harmful residues, providing safe and reliable food for consumers and helping to improve public dietary health levels.

[0053] Inheritance and upgrading of traditional food culture:

[0054] Sweet-skinned duck is a traditional specialty dish, and its standardization and normalization of production process is an important way of cultural inheritance. This method converts traditional experience into replicable technical processes by specifying parameters at each stage (such as water temperature, duration, ingredient ratio, etc.), preserving the classic flavor of sweet-skinned duck (crispy skin and tender meat, sweet and salty balance), and solving the problem of unstable quality in traditional handcraft production, promoting the continuation and upgrading of traditional food culture in modern production scenarios. It helps to increase the value of agricultural industry and drive employment:

[0055] In this method, Nonghuama duck is specifically selected as the raw material, which will promote the large-scale breeding of this breed of duck, provide stable market demand for breeders, and increase the added value of agricultural products. At the same time, from duck breeding, spice planting, to sweet-skinned duck production, packaging, and sales, a complete industrial chain is formed, which can drive employment in rural and processing links, especially providing entrepreneurial and employment opportunities for small and micro enterprises and individual operators in county economies.

[0056] Promote the standardization development of food industry:

[0057] This method provides a technical model for the industrial production of sweet-skinned duck through precise ingredient ratios (such as the amount of deodorizing agent and marinating agent per duck) and specific process parameters (such as frying oil temperature and marinating time). This standardized model can be used as a reference for similar food processing, promoting the transformation of local specialty food production from "small workshop" to standardization and industrialization, and improving the overall production level of the food industry.

[0058] II. Economic value

[0059] Extend the agricultural industry chain and improve industrial efficiency:

[0060] With Nonghuama duck as the core raw material, this method links up breeding, processing, and sales: breeders can obtain stable income through targeted supply of high-quality Nonghuama ducks; processing enterprises can improve product quality through standardized production, forming a closed-loop industry chain of "breeding-processing-sales". The extension of the industrial chain reduces the loss of intermediate links and improves the overall profit space, driving the common income growth of upstream and downstream industries.

[0061] Create differentiated products and enhance market competitiveness:

[0062] Compared to ordinary sweet-skinned duck production methods, the core advantages of this method are: first, the use of characteristic Nonghuama duck, which has a unique meat texture that creates a differentiation in raw materials; second, the innovation of process details (such as stage-by-stage frying of crispy skin and specific mixed sugar ratio for syrup making), which makes the finished product have a unique taste of "crispy skin + layered sweetness + rich marinating aroma". This differentiation can enhance product recognition and help it stand out among similar products, achieving higher market premium.

[0063] Adapt to large-scale production, reduce costs and improve efficiency:

[0064] The standardization of each link in the method (such as the amount of ingredients for each duck, marinating / frying time) provides the possibility for large-scale production. Enterprises can reduce unit production costs by bulk purchasing raw materials and automating key links (such as oil temperature, sterilization temperature); at the same time, stable quality reduces the rate of defective products, improves production efficiency, and is suitable for batch supply to the catering market, e-commerce platforms, and other multi-channels, expanding market coverage.

[0065] Helping local brand building and expanding market space:

[0066] Relying on the stable quality formed by the regional characteristics and standardized process of Nonghua duck, the sweet-skinned duck made by this method can become a representative of local characteristic products. Through brand operation (such as packaging design, geographical indication certification), it can improve the added value and market awareness of the product, and move from the regional market to the national market, or even through standardized packaging and sterilization process to meet the long-distance transportation demand, expand export channels, and create greater economic benefits. In summary, this method not only promotes food safety, cultural heritage, and industry in the social aspect, but also creates significant value through industry chain extension, differentiated competition, and large-scale production in the economic aspect, and has both social significance and economic potential.

[0067] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for making sweet-skinned duck using Nonghua Ma duck, characterized in that, Includes the following steps: Step 1, Selection and processing of live ducks: Select healthy Nonghua Ma ducks, slaughter them, and quickly soak them in hot water at a temperature of 80-100°C for 3-8 minutes to quickly and cleanly remove duck feathers and webbed feet. Then cut open the abdomen and remove the internal organs completely. Afterward, rinse the inside and outside surfaces of the duck repeatedly with running water until it is thoroughly cleaned. Place it in a well-ventilated place to drain the water for later use. Step 2, Removing the fishy smell: Place the duck that has been treated above into a container, add 3-5 parts scallions, 3-5 parts ginger, 15-20 parts cooking wine and 800-1000 parts water according to the weight ratio, and heat it. During the heating process, skim off the foam that rises to the surface in time. After the water boils, stop heating immediately, take out the duck, rinse it with cold water to remove residual impurities and odors, and drain the water again. Step 3, Preparation of the braising spices: Weigh out 1-2 parts cinnamon, 1-3 parts star anise, 0.5-1 part fennel seeds, 0.5-1 part cardamom, 1.5-2.5 parts nutmeg, 0.5-0.8 parts bay leaves, 1-1.5 parts Sichuan peppercorns, 2-3 parts licorice root, 3-5 parts dried chili peppers, 0.2-0.5 parts cloves, and 0.3-0.8 parts lemongrass. Put them in water and bring to a boil over high heat. Then add 3-5 parts garlic, 5-8 parts forsythia, and 5-8 parts perilla leaves. Continue heating for 10 minutes, then reduce to low heat and simmer slowly to allow the flavors of the spices to fully blend and make the braising spices. Step 4, making braised duck: Put the duck, after removing the fishy smell, into the prepared braising liquid, and add 3-5 parts dark soy sauce, 3-5 parts light soy sauce and 3-5 parts soy sauce by weight. Heat over low heat and braise for 30-40 minutes. Then turn off the heat and let the duck soak in the braising liquid for 20-30 minutes until the duck meat is cooked through and flavorful. Remove and let cool naturally. Step 5, Crispy Duck Preparation: Pour vegetable oil into a pot and heat it to 60-70% of its maximum temperature. Fry the braised duck until it turns golden brown. Remove the duck from the oil. Continue heating the vegetable oil to 80-90% of its maximum temperature. Use a ladle to scoop the hot oil and pour it evenly over the fried duck to sear the skin until it turns brownish-yellow, making the skin even crispier. Step 6, Making Sweet-Skinned Duck: Weigh out a mixture of maltose, rock sugar, and granulated sugar with water in a ratio of 15-20:10-14 by weight. Put the mixture into a pot and simmer over low heat, stirring constantly, until the sugar syrup becomes a paste. Once the syrup has cooled to a suitable temperature, brush it evenly onto the surface of the crispy-skinned duck. The sweet-skinned duck is now ready. After it has cooled to room temperature, sterilize, package, and weigh it. The sterilization process uses high-pressure steam sterilization at a temperature of 150-160°C for 5-10 minutes.

2. The method for making sweet-skinned duck using Nonghua Ma duck according to claim 1, characterized in that: In the deodorizing process, the weight ratio of duck to scallions, ginger, cooking wine, and water is for each duck.

3. The method for making sweet-skinned duck using Nonghua Ma Duck according to claim 1, characterized in that: In the preparation of the braising liquid, the weight ratio of various spices, as well as garlic, forsythia, and perilla leaves, is also based on the amount required for each duck.

4. The method for making sweet-skinned duck using Nonghua Ma duck according to claim 1, characterized in that: In the process of making braised duck, the weight ratio of dark soy sauce, light soy sauce, and soy sauce is the amount used for each duck.

5. The method for making sweet-skinned duck using Nonghua Ma duck according to claim 1, characterized in that: In the process of making sweet-skinned duck, the mass ratio of the three mixed sugars, maltose, rock sugar, and white sugar, is 1:1:1.

5.

6. The method for making sweet-skinned duck using Nonghua Ma duck according to claim 1, characterized in that: This method incorporates strict safety controls throughout the production process, especially the final high-pressure steam sterilization at 150-160°C for 5-10 minutes, which effectively kills microorganisms and reduces food safety risks. At the same time, the standardized process from live duck processing to finished product packaging (such as thorough cleaning, precise deodorization, and braising sterilization) reduces impurities, odors, and harmful residues, providing consumers with safe and reliable food and helping to improve the public's dietary health.

7. The method for making sweet-skinned duck using Nonghua Ma duck according to claim 1, characterized in that: The method explicitly selects Nonghua Ma Duck as raw material, which will promote the large-scale breeding of this breed of duck, provide farmers with stable market demand, and increase the added value of agricultural products. At the same time, a complete industrial chain will be formed, from duck breeding and spice planting to the production, packaging, and sales of sweet-skinned duck.