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Method for cultivating raw duck for making pressed salted duck

A breeding method and technology of dried duck, applied in the direction of animal feed, animal feed, application, etc., can solve the problems of taste influence, decreased nutrition of raw ducks, low efficiency, etc., and achieve the effect of plump tail, thickened subcutaneous fat, and plump breast muscles.

Inactive Publication Date: 2013-05-08
西昌华宁农牧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although this method can basically achieve the purpose, long-term feeding of artificial feed will reduce the nutrition of raw ducks and affect the taste. In addition, the method of fattening has not been carefully studied, and its efficiency is low, and the growth rate of raw ducks is also low. , is not conducive to the healthy development of salted duck processing industry

Method used

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Embodiment Construction

[0011] The breeding method of flavor salted duck raw material duck of the present invention is described in detail with a preferred embodiment below:

[0012] The whole method includes brooding of ducklings and fattening of adult ducks, wherein the ducklings in the brooding of ducklings are Jianchang ducks. Pick out early shelled, well-developed, lively and robust Jianchang ducklings for online brooding.

[0013] The brooding time is over 90 days old, and the weight of Jianchang ducks before fattening is about 2.5 kg, and they are healthy and disease-free. Season selection for fattening: February to May and September to October are the egg-laying seasons of Jianchang ducks, which determines the seasonal production of Jianchang ducks; the optimum temperature for fattening Jianchang ducks is 10 to 15 ℃, Jianchang ducks have a strong tolerance to low temperature, so the effect of manure filling in winter is the best.

[0014] The Jianchang ducks after brooding are adult ducks. ...

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Abstract

The invention discloses a method for cultivating a raw duck for making a pressed salted duck. The method includes newly-hatched duckling brooding and adult duck filling, wherein the time for the adult duck filling is three weeks, and feeds for the adult duck filling are corn flour. The manufacturing method is as follows: cooking the corn flour thoroughly, twisting and pinching the corn flour into column-shaped bodies with the length of 4cm-6cm and the diameter of 1cm-1.5cm, the two ends of the column-shaped bodies are blunt, and the column-shaped bodies are called 'small pieces' in the following introduction. The method for adult duck filling is as follows: opening the duck mouth, pressing the duck tongue, filling the 'small pieces' into the duck mouth after the 'small pieces' are dipped with water for lubrication, and squeezing the 'small pieces' into the crop of the duck along the duck neck after one 'small piece' is filled. The raw duck cultivated through the cultivation method is plump and rich in elasticity, subcutaneous fat is thickened, and in addition, the tail portion is plump, and pectorals are full; full eviscerated dressing percentages are high; full eviscerated dressing percentages of drakes can reach 78.67%, and full eviscerated dressing percentages of female ducks can reach 77.34%; liver weight is increased obviously; and the average liver weight is 324.35 grams, and the maximum weight is 545 grams.

Description

technical field [0001] The invention relates to a method for cultivating raw salted duck, in particular to a method for cultivating raw raw salted duck. Background technique [0002] Salted duck is a preserved food made from duck. The processing of salted duck requires the selection of specific raw ducks, so the cultivation of raw ducks has a great relationship with the quality of finished salted ducks. [0003] The breeding method of existing salted duck raw material duck is mainly based on feed feeding and duck feeding, that is, adopting specific feed feeding, or adopting the method of feed filling to make ducks fatter and brighter. Although this method can basically achieve the purpose, long-term feeding of artificial feed will reduce the nutrition of raw ducks and affect the taste. In addition, the method of fattening has not been carefully studied, and its efficiency is low, and the growth rate of raw ducks is also low. , is not conducive to the healthy development of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/02A23K1/18A23K1/14
Inventor 陈玲杨明国杨俊牟自祥
Owner 西昌华宁农牧科技有限公司
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