一、原料规格:选用当年饲养的健康无病、有一定肥度、无伤残、干毛瘪嗉,体重在2.5市斤以上的活鸭或符合上述要求的冷藏、体表完整的冻鸭。二、加工要求:1.宰前需经12～24小时停食喂水(冷藏鸭要自然解冻)。2.颈部上颚宰杀,三管齐断,放血良好。3.全净膛、不开裆,去净羽毛和全部内脏及舌、嘴 First, the raw material specifications: Selection of the year of keeping healthy disease-free, there is a certain degree of fat, no disability, dry hair deflated, weighing 2.5 pounds of live ducks or in line with the above requirements of refrigeration, surface integrity of frozen duck. Second, the processing requirements: 1. Before slaughter by 12 to 24 hours feeding water (frozen duck to thaw naturally). 2. neck palate slaughtered, three-pronged off, bleeding well. 3. The net eviscerate, do not open the crotch, to net feathers and all internal organs and tongue, mouth