Preparation method of marinated duck
A production method and sauce duck technology, applied in the food field, can solve the problems of inability to achieve complete sterilization, the ratio is not constant, the taste of the sauce duck is different, etc., and achieve the effect of improving the quality preservation effect, the taste is tender, and the taste is better.
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[0007] Below in conjunction with accompanying drawing, a kind of preparation method of sauced duck of the present invention is described in further detail.
[0008] Such as figure 1 Shown, a kind of preparation method of sauced duck comprises the following technological process: 1, material selection: select the duck of high quality as raw material; : Prepare the required ingredients, mainly including: salt, ginger, monosodium glutamate, green onion, star anise, pepper, water; The ratio is: 100:0.5:1; 5. Water purification and frying: wash the marinated duck with water, and then put it in an oil pan for frying; 6. Cooking: put the fried duck into the interlayer Pot, blanch water at 93°C for 3 minutes, then put it into a multi-functional cooking pot, first heat up for 5 minutes, then cook at 100°C for 5 minutes, then stew at 95°C for 35 minutes, and finally take it out of the pot. The boiled brine contains 1% salt, 0.3% monosodium glutamate, and 1% cooking wine; 7. Cooling: l...
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