Formula and processing method of herbal drunken fragrant duck

Abstract

The invention relates to the field of food processing, in particular to a formula and a processing method of a herbal drunken fragrant duck. The processing method comprises the following steps: selecting materials, preparing seasonings, cooking, slowly stewing and soaking, post-treating and packaging, sterilizing and refrigerating, firstly lubricating oil in a pot at the oil temperature of 150 DEG C, adding salad oil, heating to the oil temperature of 5-6%, adding ginger slices, stir-frying to be 50% dry, then putting the boiled ducks, and stir-frying for 3-4 minutes with big fire; turning off the fire, adding Erguotou wine, and adding a duck powder bag, clear water, dried yellow pepper, a seasoning bag, maltose and whole green onion; through the steps of fine material selection and pretreatment, it is ensured that the meat of the ducks is fresh and tender and free of lesions, and impurities and peculiar smells possibly affecting the taste are removed. Meanwhile, in the cooking process, through pickling, seasoning stir-frying and reasonable fire control, the duck meat is more tasty, the seasoning and the duck meat are fully fused, a unique drunkenness flavor is formed, and the overall taste experience is improved.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a formula and a processing method of Baicao Zuixiang duck. Background Art

[0002] When exploring the essence of Baicao Zuixiang Duck, a delicacy that combines traditional charm with modern flavor, we have to face up to the challenges and shortcomings in the current Zuixiang Duck processing technology, especially for the specific variety of Baicao Zuixiang Duck, whose unique taste and rich nutritional value have not been fully utilized and protected in the existing processing process;

[0003] Although the traditional Baicao Zuixiang Duck processing method has a long history and has accumulated rich production experience, it faces many difficulties in actual operation. The processing steps are complicated, the efficiency is low, and the sanitary conditions are difficult to ensure. These problems not only increase the production cost, but also limit the large-scale production and market promotion of Baicao Zuixiang Duck, making it difficult to stand out in the fiercely competitive market.

[0004] More importantly, in the existing processing steps, the blanching process has a significant adverse effect on the taste and flavor of the Baicao Zuixiang Duck; although blanching helps to remove impurities and blood in the duck meat to a certain extent, its high-temperature treatment process accelerates the hydrolysis of protein and fat in the duck meat, causing the meat to become loose and lose its due firmness and chewiness; in addition, blanching may also destroy the flavor substances in the duck meat, greatly reducing the aroma and taste of the Baicao Zuixiang Duck, and failing to fully display its unique taste and flavor charm.

[0005] Therefore, it is necessary to provide a new formula and processing method of Baicao Zuixiang duck to solve the above-mentioned technical problems. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a formula and a processing method of Baicao Zuixiang duck.

[0007] The formula and processing method of the Baicao Zuixiang duck provided by the present invention comprise the following steps:

[0008] Material selection: select old duck, wash, cut and blanch it for later use;

[0009] Prepare the seasoning: 800g salad oil, strong Erguotou liquor, 690ml maltose, drunken duck powder, seasoning packet, 400g dried yellow pepper, 300g sliced ​​ginger, 100g whole onion;

[0010] Cooking process: First, heat the pan with oil at 150 degrees, add salad oil and heat to 50-60% oil temperature, add ginger slices and stir-fry over medium heat until 50% dry, then add the duck that has been blanched, stir-fry over high heat for 3-4 minutes; then turn down the heat, add Erguotou liquor, and add duck powder packet, water, dried yellow pepper, seasoning packet, maltose and whole onion; after all the seasonings are added, boil over high heat for 5 minutes to evaporate the alcohol smell;

[0011] Slow cooking and soaking: transfer the contents of the pot to a stainless steel bucket, place a bag of Drunken Duck powder at the bottom of the bucket, then pour the duck and broth into the bucket, simmer over high heat on a clay pot stove for 65 minutes, then soak for 15 minutes until the duck's wings and feet can be easily poked with disposable chopsticks;

[0012] Post-processing and packaging: Take out the cooked duck, remove the pepper seeds and other ingredients, and pack the duck parts (such as head, chin, wings, calves, thighs, duck feet, and neck) according to specifications, and ensure that each portion contains 16 pieces of duck meat; filter the soup through a colander to remove impurities and set aside; finally, vacuum pack the roasted duck;

[0013] Sterilization and refrigeration: The packaged Drunken Duck is sterilized and then stored under refrigeration. Preferably, in the material selection step, each old duck is subjected to additional pretreatment, including singeing, removing blackheads from the toes and soles of the duck, opening the duck lungs and removing blood stasis on the back of the tail, and cleaning the esophagus residue to ensure the cleanliness of the duck. The selection of the old duck must ensure that the meat is tender, free of lesions, and the duck is more than one year old.

[0014] Preferably, when preparing the seasoning, the choice of high-proof Erguotou liquor should ensure that the alcohol content is 50-60 degrees to add a unique flavor to the dish.

[0015] Preferably, the cooking process also includes a marinating step, that is, the diced old duck is evenly mixed with an appropriate amount of drunken duck powder, ginger slices, whole onions and some dried yellow peppers, and marinated for 30 minutes to 1 hour to enhance the flavor of the duck meat.

[0016] Preferably, after preparing the seasoning, a step of frying the seasoning is added, that is, the remaining dried yellow peppers, ginger slices and an appropriate amount of seasoning packet are fried together in a pan, and then cooked together with the marinated old duck to enhance the aroma and taste of the dish.

[0017] Preferably, after the cooking is completed, a cooling and seasoning step is also included, that is, the cooked Drunken Duck is placed in a cool and ventilated place to cool naturally, so that the seasoning can penetrate into the duck meat more fully.

[0018] Preferably, a quality inspection step is also included, namely, sensory inspection, microbial inspection and heavy metal inspection are carried out on the processed Drunken Duck to ensure that the product meets food safety standards.

[0019] Preferably, the seasoning package includes: angelica, cinnamon, star anise, licorice, grass fruit, cumin, white pepper, bay leaf, galangal, nutmeg, vanilla, cloves and other spices, Indian pepper, honey, salt, MSG, chicken essence, pepper (without any additives or flavors).

[0020] Preferably, after the slow cooking and soaking steps, a soup preparation and back pouring step is added, specifically:

[0021] Reheat the filtered soup and adjust its saltiness and sweetness according to taste;

[0022] Pour the adjusted soup evenly over the portioned Drunken Duck to ensure that every portion of duck meat fully absorbs the flavor of the soup;

[0023] The Drunken Duck needs to be dried slightly after being poured back in so that it will not be affected by excessive soup during subsequent packaging.

[0024] Preferably, in the post-processing and packaging steps, a duck skin processing step is added, specifically:

[0025] After the duck is taken out of the stew, the duck skin is specially treated, such as brushing a thin layer of maltose or honey on it and baking it slightly until the surface is golden, in order to increase the crispness and color of the duck skin;

[0026] The processed duck skin must remain intact and avoid damage to ensure the appearance quality of the finished product.

[0027] Preferably, after the sterilization and refrigeration steps, a secondary processing and ready-to-eat packaging option is added, specifically:

[0028] According to customer needs, the refrigerated Drunken Duck is reheated or seasoned, such as adding appropriate amounts of chili oil, pepper oil, etc., to provide different flavors.

[0029] The Drunken Duck after secondary processing can be directly packaged for ready-to-eat consumption, making it convenient for consumers to open the bag and eat immediately, thus improving the convenience and market competitiveness of the product.

[0030] Preferably, a food safety management system is used to monitor the entire processing process, including but not limited to raw material procurement, production and processing, packaging and storage, transportation and distribution, so as to ensure the safety and quality stability of Zui Xiang Duck products.

[0031] Preferably, an environmental protection and sustainable development measure is also included, that is, the waste generated during the processing is classified and recycled, such as duck bones, duck oil, etc. can be used to make feed or bioenergy to reduce the negative impact on the environment and achieve the recycling of resources.

[0032] Compared with the related art, the formula and processing method of Baicao Zuixiang Duck provided by the present invention have the following advantages:

[0033] Beneficial effects:

[0034] Improved taste and flavor: Through careful selection and pre-processing steps, the duck meat is ensured to be tender and free of lesions, and impurities and odors that may affect the taste are removed. At the same time, during the cooking process, the duck meat is more flavorful through marinating, frying seasonings and reasonable heat control. The seasonings and duck meat are fully integrated to form a unique intoxicating flavor, which improves the overall taste experience.

[0035] Enhanced product safety: Strict pretreatment of old ducks, including singeing, removal of blackheads on the toes and soles, and removal of lungs and congestion, effectively reduces the content of microorganisms in food and improves the hygienic quality of the product. In addition, additional quality inspection steps, including sensory inspection, microbial inspection and heavy metal inspection, further ensure the safety of the product, so that consumers can eat with peace of mind.

[0036] Improve product standardization: Through standardized processing procedures, such as fixed seasoning ratios, cooking time, temperature control, etc., the production process of Zui Xiang Duck is more standardized, thus ensuring the consistency of product quality. At the same time, packaging the various parts of the duck according to specifications and ensuring that each portion contains a fixed number of duck meat pieces also improves the standardization of the product, making it easier for consumers to eat and merchants to sell.

[0037] Extend product shelf life: Vacuum packaging and sterilization effectively isolate oxygen and microorganisms, delay the oxidation and deterioration of products, and thus extend the shelf life of products. At the same time, refrigerated storage also further ensures the freshness and taste of the products. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0039] The specific implementation of the present invention is described in detail below in conjunction with specific embodiments.

[0040] Embodiment 1:

[0041] A recipe and processing method of Baicao Zuixiang duck, comprising the following steps: selecting materials: selecting old duck, washing, cutting, blanching and setting aside;

[0042] Prepare the seasoning: 800g salad oil, strong Erguotou liquor, 690ml maltose, drunken duck powder, seasoning packet, 400g dried yellow pepper, 300g sliced ​​ginger, 100g whole onion;

[0043] Cooking process: First, heat the pan with oil at 150 degrees, add salad oil and heat to 50-60% oil temperature, add ginger slices and stir-fry over medium heat until 50% dry, then add the duck that has been blanched, stir-fry over high heat for 3-4 minutes; then turn down the heat, add Erguotou liquor, and add duck powder packet, water, dried yellow pepper, seasoning packet, maltose and whole onion; after all the seasonings are added, boil over high heat for 5 minutes to evaporate the alcohol smell;

[0044] Slow cooking and soaking: transfer the contents of the pot to a stainless steel bucket, place a bag of Drunken Duck powder at the bottom of the bucket, then pour the duck and broth into the bucket, simmer over high heat on a clay pot stove for 65 minutes, then soak for 15 minutes until the duck's wings and feet can be easily poked with disposable chopsticks;

[0045] Post-processing and packaging: Take out the cooked duck, remove the pepper seeds and other ingredients, and pack the duck parts (such as head, chin, wings, calves, thighs, duck feet, and neck) according to specifications, and ensure that each portion contains 16 pieces of duck meat; filter the soup through a colander to remove impurities and set aside; finally, vacuum pack the roasted duck;

[0046] Sterilization and refrigeration: The packaged Drunken Duck is sterilized and then stored in refrigerated conditions.

[0047] It should be noted that: in the material selection step, each old duck is subjected to additional pretreatment, including singeing, removing blackheads from the toes and soles of the feet, opening the duck's lungs and removing blood stasis on the tail spine, and cleaning the esophagus to ensure the cleanliness of the duck. The selection of the old duck must ensure that the meat is tender and free of lesions, and the duck is more than one year old. In the preparation of seasonings, the selection of high-proof Erguotou liquor must ensure that the alcohol content is 50-60 degrees to add a unique flavor to the dish. The cooking process also includes a marinating step, which is to mix the cut old duck with an appropriate amount of drunken duck powder, ginger slices, whole onions and some dried yellow peppers, and marinate them. 30 minutes to 1 hour to enhance the flavor of the duck meat. After preparing the seasoning, a step of frying the seasoning is added, that is, frying the remaining dried yellow pepper, ginger slices and appropriate amount of seasoning packet in a pan, and then cooking it together with the marinated old duck to enhance the aroma and taste of the dish. After cooking, there is also a step of cooling and flavoring, that is, placing the cooked Drunken Fragrant Duck in a cool and ventilated place for natural cooling, so that the seasoning can penetrate into the duck meat more fully. It also includes a quality inspection step, that is, subjecting the processed Drunken Fragrant Duck to sensory inspection, microbial inspection and heavy metal inspection to ensure that the product meets food safety standards.

[0048] After being refrigerated, the Drunken Duck undergoes secondary processing according to the customer's order time:

[0049] Ingredients preparation:

[0050] Take a finished Drunken Duck and make sure it is kept in refrigerated conditions to preserve its best flavor and texture.

[0051] Preparation of auxiliary materials:

[0052] 3 chili peppers, 5 cm in length, wash and set aside.

[0053] 3 garlic stalks, also 5cm in length, wash and set aside.

[0054] Seasoning preparation:

[0055] Boil the duck soup in advance and pour it out for later use. Prepare two spoonfuls of duck soup to ensure that the amount of duck soup is enough for subsequent cooking.

[0056] Cooking steps:

[0057] Cooking step 1:

[0058] Add 500 grams of salad oil into the pot and heat to 40% oil temperature (about 120℃).

[0059] Add 3 garlic stalks and 3 chili peppers in turn, fry them briefly (i.e. quickly fry them) to increase the aroma and color of the ingredients, then pour out the oil and set aside.

[0060] Cooking step 2:

[0061] Add two spoonfuls of the prepared duck soup into the pot and adjust the ratio of oil to soup to ensure that the soup base is rich but not too greasy.

[0062] Add 1 portion of semi-finished Drunken Duck and prepare to simmer.

[0063] Cooking step three:

[0064] Turn on medium-low heat and simmer the duck slowly for two minutes. During this period, you need to control the heat to avoid damaging the duck skin due to high heat. At the same time, use a spoon to gently turn the duck over to ensure that the duck is evenly heated.

[0065] Cooking step 4:

[0066] When the soup is about to dry up, add the previously processed garlic segments and chili peppers.

[0067] Turn to low heat and continue to reduce the sauce until it becomes shiny. Make sure the soup is completely dried up, then pour it out and set aside.

[0068] Cooking step 5:

[0069] Pour out the duck with the sauce and prepare to serve.

[0070] Cooking step six:

[0071] Choose a special plate for Drunken Duck, place the duck head first, then put the duck neck in the bowl as a base, and then put the duck meat, duck wings, duck feet and duck legs on top, ensuring that the dish is neat and beautiful.

[0072] Dishes presented:

[0073] Garnish the Drunken Duck with chili peppers and garlic to add color and flavor to the dish.

[0074] Use a special rag to clean the edges of the vessel, check the overall aesthetics, and ensure there are no flaws before sending it out.

[0075] The food department needs to prepare special bases to facilitate the stable placement and display of dishes.

[0076] Example 2: Special flavor adjustment - spicy drunken duck

[0077] Adjustment of main and auxiliary materials:

[0078] On the basis of the original Drunken Duck, add 50 grams of peppercorns (Sichuan red peppercorns are preferred) and 100 grams of dried chili peppers (cut into small pieces and remove the seeds to reduce the spiciness but retain the aroma).

[0079] Add 50 grams of green garlic sprouts to the auxiliary ingredients, cut into sections and set aside to enhance the fresh taste of the dish.

[0080] Seasoning preparation:

[0081] Prepare an additional 30 ml of pepper oil to increase the spicy level.

[0082] Adding a small amount of dark soy sauce to the duck soup can adjust the color and make the finished product more attractive.

[0083] Cooking steps adjustment:

[0084] Add Sichuan peppercorns and dried chili segments to the duck soup in step 2, boil them together, and then simmer them together with the semi-finished Drunken Duck to fully infuse the spicy flavor.

[0085] In cooking step four, in addition to adding garlic segments and chili peppers, you also need to drizzle in pepper oil to enhance the spicy flavor.

[0086] During the final stage of collecting the juice, pay attention to the heat to prevent the spicy taste from turning bitter due to overheating.

[0087] Dishes presented:

[0088] When serving, sprinkle a small amount of cooked sesame seeds and peppercorns around the Drunken Duck to enhance the visual effect and taste.

[0089] The chili peppers and green garlic sprouts used for garnishing should remain bright green to enhance the liveliness of the entire dish.

[0090] Example 3: Diversified presentation - Drunken Duck Platter

[0091] Ingredients preparation:

[0092] In addition to the traditional Drunken Duck, prepare appropriate amounts of Drunken Duck Liver, Drunken Duck Gizzard and other by-products, which are also vacuum-packed and refrigerated.

[0093] Accessories and seasonings:

[0094] Prepare some lettuce leaves to use as the base and to separate different parts to add a fresh feeling to the dish.

[0095] Homemade sauce: Mix duck soup, minced garlic, light soy sauce, balsamic vinegar, sugar, sesame oil and other seasonings evenly and use as a dipping sauce.

[0096] Cooking steps:

[0097] The Drunken Duck and its by-products are cooked according to the original method until cooked, and then sliced ​​or cut into pieces after cooling.

[0098] Wash and drain the lettuce leaves, and spread them on the bottom of a plate.

[0099] Dishes presented:

[0100] The Drunken Duck and its by-products are placed on lettuce leaves to form a colorful and diverse platter.

[0101] Place a small dish of homemade sauce on one side of the platter for diners to dip in.

[0102] The overall platter should focus on color matching and beautiful shape. You can add appropriate amount of fruit slices (such as lemon slices) or fresh flower petals as decoration to enhance the high-end feel and festive atmosphere of the dish.

[0103] It should be noted that:

[0104] After the slow cooking and soaking steps, add a soup preparation and back pouring step, specifically:

[0105] Reheat the filtered soup and adjust its saltiness and sweetness according to taste;

[0106] Pour the adjusted soup evenly over the portioned Drunken Duck to ensure that every portion of duck meat fully absorbs the flavor of the soup;

[0107] The Drunken Duck needs to be dried slightly after being poured back in so that it will not be affected by excessive soup during subsequent packaging.

[0108] In the post-processing and packaging steps, a duck skin processing step is added, specifically:

[0109] After the duck is taken out of the stew, the duck skin is specially treated, such as brushing a thin layer of maltose or honey on it and baking it slightly until the surface is golden, in order to increase the crispness and color of the duck skin;

[0110] The processed duck skin must remain intact and avoid damage to ensure the appearance quality of the finished product.

[0111] After the sterilization and refrigeration steps, a secondary processing and ready-to-eat packaging option is added, specifically:

[0112] According to customer needs, the refrigerated Drunken Duck is reheated or seasoned, such as adding appropriate amounts of chili oil, pepper oil, etc., to provide different flavors.

[0113] The Drunken Duck after secondary processing can be directly packaged for ready-to-eat consumption, making it convenient for consumers to open the bag and eat immediately, thus improving the convenience and market competitiveness of the product.

[0114] During the entire processing process, the food safety management system is used for full monitoring, including but not limited to raw material procurement, production and processing, packaging and storage, transportation and distribution, to ensure the safety and quality stability of Zui Xiang Duck products.

[0115] It also includes an environmental protection and sustainable development measure, namely, the waste generated during the processing is classified and recycled. For example, duck bones and duck oil can be used to make feed or bioenergy to reduce the negative impact on the environment and achieve the recycling of resources.

[0116] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A recipe and processing method of Baicao Zuixiang duck, characterized in that: The following steps are involved: Material selection: select old duck, wash, cut and blanch it for later use; Prepare the seasoning: 800g salad oil, strong Erguotou liquor, 690ml maltose, drunken duck powder, seasoning packet, 400g dried yellow pepper, 300g sliced ​​ginger, 100g whole onion; Cooking process: First, heat the pan with oil at 150 degrees, add salad oil and heat to 50-60% oil temperature, add ginger slices and stir-fry over medium heat until 50% dry, then add the duck that has been blanched, stir-fry over high heat for 3-4 minutes; then turn down the heat, add Erguotou liquor, and add duck powder packet, water, dried yellow pepper, seasoning packet, maltose and whole onion; after all the seasonings are added, boil over high heat for 5 minutes to evaporate the alcohol smell; Slow cooking and soaking: transfer the contents of the pot to a stainless steel bucket, place a bag of Drunken Duck powder at the bottom of the bucket, then pour the duck and broth into the bucket, simmer over high heat on a clay pot stove for 65 minutes, then soak for 15 minutes until the duck's wings and feet can be easily poked with disposable chopsticks; Post-processing and packaging: Take out the cooked duck, remove the pepper seeds and other ingredients, and pack the duck parts (such as head, chin, wings, calves, thighs, duck feet, and neck) according to specifications, and ensure that each portion contains 16 pieces of duck meat; filter the soup through a colander to remove impurities and set aside; finally, vacuum pack the roasted duck; Sterilization and refrigeration: The packaged Drunken Duck is sterilized and then stored in refrigerated conditions.

2. The formula and processing method of Baicao Zuixiang Duck according to claim 1, characterized in that: During the material selection step, each old duck undergoes additional pretreatment, including singeing, removing blackheads from the toes and soles of the feet, opening the duck's lungs to remove blood clots on the tail spine, and clearing esophageal residues to ensure the duck's cleanliness. The old ducks selected must ensure that the meat is tender, free of lesions, and the ducks are more than one year old.

3. The formula and processing method of Baicao Zuixiang Duck according to claim 1, characterized in that: When preparing the seasoning, the choice of high-proof Erguotou liquor must ensure that the alcohol content is 50-60 degrees.

4. The recipe and processing method of Baicao Zuixiang Duck according to claim 1, characterized in that: The cooking process also includes a marinating step, which involves mixing the chopped old duck with an appropriate amount of drunken duck powder, ginger slices, whole onions and some dried yellow peppers, and marinating for 30 minutes to 1 hour.

5. The formula and processing method of Baicao Zuixiang Duck according to claim 1, characterized in that: After preparing the seasoning, there is an additional step of frying the seasoning, that is, frying the remaining dried yellow peppers, ginger slices and appropriate amount of seasoning packets in a pan, and then cooking them together with the marinated duck.

6. The formula and processing method of Baicao Zuixiang Duck according to claim 1, characterized in that: After cooking, there is also a step of cooling and seasoning, which is to place the cooked Drunken Duck in a cool and ventilated place to cool naturally so that the seasoning can penetrate into the duck meat more fully.

7. The formula and processing method of Baicao Zuixiang Duck according to claim 6, characterized in that: It also includes a quality inspection step, which involves sensory inspection, microbial inspection and heavy metal inspection on the processed Drunken Duck.

8. The recipe and processing method of Baicao Zuixiang Duck according to any one of claims 1 to 7, characterized in that: After the slow cooking and soaking steps, add a soup preparation and back pouring step, specifically: Reheat the filtered soup and adjust its saltiness and sweetness according to taste; Pour the adjusted soup evenly over the portioned Drunken Duck to ensure that every portion of duck meat fully absorbs the flavor of the soup; The Drunken Duck needs to be dried slightly after being poured back in so that it will not be affected by excessive soup during subsequent packaging.

9. The recipe and processing method of Baicao Zuixiang Duck according to any one of claims 1 to 8, characterized in that: In the post-processing and packaging steps, a duck skin processing step is added, specifically: After the duck is taken out of the stew, the duck skin is specially treated, such as brushing a thin layer of maltose on it and baking it slightly until the surface is golden, in order to increase the crispness and color of the duck skin; The processed duck skin must remain intact and avoid damage to ensure the appearance quality of the finished product.

10. The recipe and processing method of Baicao Zuixiang Duck according to any one of claims 1 to 9, characterized in that: After the sterilization and refrigeration steps, a secondary processing and ready-to-eat packaging option is added, specifically: According to customer needs, the refrigerated Drunken Duck is reheated and seasoned, and appropriate amounts of chili oil and pepper oil are added; The Drunken Duck after secondary processing can be directly packaged for ready-to-eat consumption, making it convenient for consumers to open the bag and eat immediately, thus improving the convenience and market competitiveness of the product.

11. The recipe and processing method of Baicao Zuixiang Duck according to any one of claims 1 to 10, characterized in that: During the entire processing process, the food safety management system is used for full monitoring, including but not limited to raw material procurement, production and processing, packaging and storage, transportation and distribution, to ensure the safety and quality stability of Zui Xiang Duck products.

12. The recipe and processing method of Baicao Zuixiang Duck according to any one of claims 1 to 11, characterized in that: It also includes an environmental protection and sustainable development measure, which is to classify and recycle the waste generated during the processing. For example, duck bones and duck oil can be used to make feed and bioenergy.