How to choose duck meat

Summer is coming, the hot summer is about to pass, and the weather is getting cold. Eating duck meat before and after summer heat has the effects of clearing away heat and dampness, nourishing yin and stomach, eliminating water and reducing swelling. Here are some tips for choosing duck meat!

First of all, read the "certificate" before buying a duck. Before buying duck meat, you can check whether the purchased duck meat has an animal quarantine certificate issued by the animal inspection department or is marked with a quarantine certificate. In addition, it can be judged according to the grade. Duck carcasses can be divided into I, II and III grades, among which the first grade carcass is complete, the epidermis is complete and hairless, and the quality is the best, followed by II and III grades.

Secondly, you can choose from the types. There are two kinds of ducks: laying ducks and meat ducks. Laying ducks are small, slender and slightly inferior in meat quality. Meat duck is the first choice because of its large size, large quantity, muscular and delicious taste. Meat ducks can be divided into lean ducks and fat ducks. Lean duck has less adipose tissue, less subcutaneous fat and high lean meat rate. You can choose whether you want to cook or stew. Fat duck has more adipose tissue, high subcutaneous fat content and low lean meat rate, and is more suitable for making salted duck, roast duck and roast duck.

Again, you can also start with the senses. From the appearance, the high-quality duck meat is complete, the epidermis is intact, generally oblate, the duck leg muscles are firm to the touch, the duck chest is raised, and the abdominal cavity is dry. The skin of inferior duck meat is damaged, the duck meat is soft, the abdominal cavity is wet and even moldy. The carcass of the spoiled duck feels soft and sticky, and there are a lot of mildew spots in the abdominal cavity. From the observation of the knife edge at the slaughter place, the knife edge is not very flat, and most of them are slaughtered by live ducks, with good quality. If the curve of knife edge is smooth, the quality of duck carcass is slightly worse. From the color point of view, the appearance of high-quality duck carcass is milky white and the section is bright red. The appearance of inferior duck carcass is reddish or yellowish, and the inner section is dark red. It's gone bad There is a lot of oil on the appearance of duck carcasses, which is dark red or dark yellow. After the duck carcass is cut, the inside is grayish white, light green or light red.

The last part of watching ducks. 1) eye observation: the eyes of high-quality duck carcasses are bright, the eyeballs are full, and they are completely or partially open; Inferior duck carcasses have sunken eye sockets and turbid eyeballs. 3) Skin observation: the skin of high-quality duck carcass is complete and clean; The skin of inferior duck carcass is sticky. 4) Observation of duck web: The surface of duck web of high-quality duck carcass is full, shiny and elastic, and bounces back quickly after being pressed with fingers; The web of inferior duck carcass is inelastic, and it is difficult to recover after being pressed with fingers. 5) Observe the butt: the butt of the high-quality duck carcass looks very clean; The bottom of the inferior duck carcass is a little green.

I believe that smart consumers will become experts in picking ducks after reading these! Now is the fattest season for ducks. Whether for health or for appetite, you can have a delicious duck meal!