Duck bacon and preparation method thereof
A technology for duck meat and duck breast, which is applied in the field of duck bacon and its preparation, can solve the problem of single duck meat food, and achieve the effects of increasing economic income, tight cut surface, and tender taste
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Embodiment 1
[0034] Duck breast 400kg, soybean protein 6.8kg, calcium gluconate 1kg, salt 10kg, soy sauce 1.6kg, sugar 8.4kg, monosodium glutamate 0.8kg, carrageenan 1.35kg, CMC 0.5kg, calcium citrate 0.35kg, sodium nitrite 0.045kg , flavors and fragrances 1.15kg, ham injection 6.6kg, nisin 0.105kg. The ham injection uses phosphate for injection, and the nisin is a preservative. The consumption of described sodium nitrite and preservative implements according to national standard.
Embodiment 2
[0036] Duck breast with skin 400kg, soybean protein 8kg, salt 11kg, sugar 8.4kg, monosodium glutamate 0.8kg, carrageenan 2kg, sodium nitrite 0.045kg, flavor and fragrance 1.2kg, ham injection 6.5kg, nisin 0.1kg. The ham injection uses phosphate for injection, and the nisin is a preservative.
Embodiment 3
[0038] Duck breast with skin 390kg, soybean protein 7kg, starch 0.5kg, salt 10kg, sugar 8.6kg, monosodium glutamate 0.85kg, carrageenan 1.5kg, sodium alginate 0.5kg, sodium nitrite 0.042kg, flavor and fragrance 1.1kg, ham injection 6.2kg, nisin 0.11kg. The ham injection uses phosphate for injection, and the nisin is a preservative.
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