Modern Nanjing duck and processing method thereof

Abstract

The invention discloses a modern Nanjing duck and a processing method thereof. The modern Nanjing duck is prepared through the steps of taking salt, anise, fennel, onion, ginger, duck blood and water as ingredients, cleaning, arranging, draining, pickling, drying, sugaring, frying, boiling and cooling. The modern Nanjing duck is characterized in that 200 parts of modern Nanjing duck comprises the following ingredients in parts by weight: 7 parts of salt, 50 parts of anise, 6 parts of fennel, 8 parts of onion, 6 parts of ginger, 6 parts of duck blood, 0.08 part of gourmet powder, 2 parts of cooking wine and 100 parts of water. Due to the adoption of special formula and process, the modern Nanjing duck which can be produced in a large scale and not only can keep the original nutrient content of duck meat but also has a special flavor can be provided for the people is provided, and the jugular lymph and the preen gland are eliminated from the source, so that the source of duck smell is removed; the shortcoming of product difference in production is overcome; the process is reasonable; and the duck is clean, sanitary, unpolluted, long in quality guarantee period, convenient to eat and low in cost, and can be stored at a normal temperature.

Description

technical field [0001] The invention relates to a poultry food and a processing method thereof, in particular to a modern Nanjing duck and a processing method thereof. technical background [0002] Nanjing Salted Duck is a famous Nanjing-style dish with a history of hundreds of years and has been passed down to this day. With baby duck as the main ingredient, it is marinated, air-dried, stewed and boiled. The skin of this dish is milky white, the meat is ruddy, fat but not greasy, fragrant and tender. It is best made when the sweet-scented osmanthus flowers bloom in the eighth and ninth month of the lunar calendar, also known as sweet-scented osmanthus duck. [0003] At present, the production methods of Nanjing duck are all traditional processing methods. The selection of carcass duck with head and neck does not remove the cervical lymphatic tail fat glands, which makes the product produce fishy smell, and there are also shortcomings such as inconsistent formula, complica...

AI Technical Summary

Problems solved by technology

[0003] At present, the production methods of Nanjing ducks are all traditional processing methods. The selection of carcass ducks with head and neck does not remove the cervical lymphatic tail fat glands, which makes the product produce fishy smell, and there are still shortcomings such as inconsistent formula, complicated operation process and large product differences.

Not suitable for contemporary large-scale production and processing