The invention relates to a
processing process of a special-
flavor sauced and pressed wild duck. A main material comprises wild duck, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, matured vinegar, white
sugar,
monosodium glutamate, and prickly ash oil. The spice B comprises anise seed, prickly ash seed, cinnamon, tsao-ko
amomum fruit,
kaempferia galangal, villous amonmum fruit, ginger, chili, and fennel. A process flow comprises the steps of:
raw material duck selecting, slaughtering and separating, salt stir-frying,
salting, washing, material wet preserving, fermenting, bake-
drying, trimming and packaging, high-temperature sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, compact surface
skin, compact
muscle texture, bright and
maroon color, chewy meat texture, rich and fragrant
aftertaste, and a unique
flavor. The process is suitable for large-scale productions.