# Shandong Baowei Peking Duck (Yucai Duck Farm): A Complete Video of the Production Line—A Craftsmanship Journey from Source to Table

In the Beijing-Tianjin-Hebei region, Peking duck is not only a symbol of Chinese cuisine but also carries profound cultural heritage. When traditional craftsmanship meets modern technology, an efficient and intelligent Peking duck production line has emerged. The Peking duck assembly line, jointly developed by Shandong Baowei Machinery Technology and Renqiu Yucai Farm, is documented through video footage that captures the entire process—from duckling breeding to finished-product packaging—demonstrating the deep integration of modern agriculture and the food industry.

## I. Source Control: Yucai Duck Farm’s Eco-Friendly Raising System

Renqiu Yucai Breeding Farm is located in Daliu Village, Gougezhuang Town, Renqiu City, Hebei Province. It is an agricultural industrial enterprise integrating duckling breeding, cooperative farming, slaughtering and processing, and refrigerated distribution. Its flagship product, the “Beijing Four-Line Duck Carcass,” is renowned for its pure breed and tender, juicy meat, making it the designated raw material supplier for several well-known Peking duck brands.

The video opens by focusing on the farm: Inside standardized duck houses, a smart temperature-control system maintains a constant ambient temperature of 28°C, allowing the ducks to move freely in spacious areas. According to the farm’s manager, ducklings are raised under a “company + cooperative + farmer” model, with feed and disease prevention services provided uniformly. This ensures that each duck’s growth cycle is strictly controlled at 42 days, and the ducks are only sold once they reach a weight of 5.8 jin. This scientifically sound farming approach not only enhances the consistency and quality of the duck meat but also reduces costs through economies of scale, giving Yucai Duck Farm a price advantage in the market.

## II. Slaughter and Processing: Shandong Baowei’s Intelligent Production Line

The live ducks transported from the farm immediately enter the fully automated slaughter line designed by Shandong Baowei Mechanical Technology. The video provides a detailed demonstration of the following key stages:

1. **Preprocessing Stage**

Live ducks are first anesthetized painlessly using a corona discharge device, after which they are immersed in a scalding tank. The spiral pre-cooling machine, independently developed by Baowei Machinery, employs segmented temperature-control technology, gradually reducing the water temperature from 65°C to 15°C. This process effectively removes feathers while preventing duck skin from shrinking due to high temperatures. This stage boasts extremely high efficiency—each production line can handle 2,000 ducks per hour, representing a fivefold improvement over traditional manual operations.

2. **Fine-grained Segmentation and Classification**

After hair removal, the duck bodies are conveyed into the cutting workshop via a belt conveyor. In the video, workers operate Baowei Machinery’s automatic claw-cutting machine, which precisely separates the duck claws from the duck bodies. Meanwhile, the online grading scale—equipped with weight sensors—automatically sorts the duck carcasses into different specifications, such as 5.5 jin, 5.8 jin, and 6 jin, with an error margin controlled within ±50 grams. This standardized grading lays the foundation for uniformity in the subsequent roasting process.

3. **Specialty Process Treatment**

To meet the special requirements for Peking duck, the production line has been equipped with a “scalding machine” and a “sugar-spraying machine.” The scalding machine uses high-temperature steam to contract the duck skin, creating a crispy outer layer. Meanwhile, the sugar-spraying machine evenly applies a maltose solution, which plays a crucial role in giving the roasted duck its characteristic date-red color and rich, fragrant flavor. In the video, the technician specifically emphasized: “The sugar solution concentration must be precisely adjusted to 18°Bx—too much will result in a crispy skin but tough meat, while too little will lead to a dull color.”

## III. Baking and Packaging: A Perfect Blend of Tradition and Technology

The preprocessed duck carcasses are sent to the roasting workshop. The video documents two mainstream processes:

1. **Hanging-roasting**

The fruitwood roasting oven, custom-made by Baowei Machinery, features real-time temperature monitoring via infrared sensors, ensuring that the duck carcasses are evenly heated at a high temperature of 300°C. During the roasting process, the fat in the duck skin gradually melts, creating a crispy “glass-like skin,” while the meat remains tender and juicy. The finished duck carcass shown in the video boasts a skin thickness of up to 3 millimeters, melting in your mouth instantly and meeting the “crispy yet not greasy” standard expected by high-end Peking duck restaurants.

2. **Low-Temperature Aging Technology**

For the pre-made meal market, Baowei Machinery has developed a low-temperature maturation production line. Duck carcasses are steamed in 85℃ steam for 1.5 hours, followed by vacuum packaging and quick-freezing. This process not only preserves the flavor of roast duck but also extends its shelf life to 12 months, meeting the distribution needs of e-commerce platforms and supermarkets.

## IV. Market Applications: From Prestigious Stores to Every Household

The video concludes by showcasing application scenarios of the collaboration between Yucai Duck Farm and Shandong Baowei:

- **High-end Dining**: Time-honored brands such as Quanjude and Da Dong use their custom-made duck carcasses, with a daily supply exceeding 3,000 ducks.

- **Chain Fast Food**: A well-known Peking duck brand has achieved standardized production through the Baowei assembly line, with each store averaging over 200 servings sold per day.

- **Household Consumption**: Vacuum-packed “instant roasted duck” has made its way onto e-commerce platforms, accompanied by complimentary lotus leaf pancakes and sweet bean sauce, enabling consumers to recreate the dining experience at home.