Sauced duck meat and processing method thereof

Abstract

The invention provides a sauced duck meat and a processing method thereof. The sauced duck meat is produced with duck meat as a raw material and salt, anise, scallion, ginger, duck blood and water as accessory materials through steps consisting of cleaning, trimming, draining, marinating and pickling, air drying of a blank, coating of sugar, frying, boiling and cooling. The invention is characterized in that 7 parts by weight of salt, 50 parts by weight of anise, 8 parts by weight of scallion, 6 parts by weight of ginger, 6 parts by weight of duck blood and 100 parts by weight of water are added into 200 parts by weight of duck meat. According to the invention, a special formula and a special process are employed, so the sauced duck meat can be processed through large scale production, maintains original nutritional ingredients of duck meat and has special sauce flavor, and cervical lymph uropygial gland and a meaty smell can be eradicated from a source; the procedures of pickling and boiling enable the disadvantage of difference in different parts of duck to be overcome, the processing method is reasonable, clean, sanitary and free of pollution, and the produced sauced duck meat has the advantages of a long shelf-life, convenience in eating, normal temperature storability and low cost. The sauced duck meat and the processing method provided by the invention adapt to the current development tendency of convenience and seriation of duck products.

Description

technical field [0001] The invention relates to a poultry food and a processing method thereof, in particular to a sauce-flavored duck and a processing method thereof. technical background [0002] Duck meat is a complete protein, high-quality protein. The fat content in duck meat is low, and the quality is good, and the content of unsaturated fatty acid is high, especially the content of linolenic acid is higher than other poultry meat, which is beneficial to human health. [0003] Duck is a well-known dietary product. At present, the method of sauce-flavored duck is to select carcass duck with head and neck without removing the cervical lymphatic and tail fat glands to make the product produce fishy smell, and there are also shortcomings in pickling and cooking parts that are different. It is not suitable for the development trend of convenience and serialization of contemporary duck products. Contents of the invention [0004] The purpose of the present invention is t...

AI Technical Summary

Problems solved by technology

[0003] Duck is a well-known dietary food. At present, the method of sauce-flavored duck is to use the carcass duck with head and neck without removing the cervical lymph and tail fat glands, which will cause the product to produce fishy smell, and there are also shortcomings in the parts of pickling and cooking.

Not suitable for the development trend of convenience and serialization of contemporary duck products