Processing process of special-flavor sauced and pressed wild duck

Abstract

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.

Description

technical field [0001] The invention relates to a food preparation method, in particular discloses a processing technology for wild salted duck with flavor sauce. Background technique [0002] Duck is a food with high nutritional value. It is usually eaten directly by roasting, cooking in soup, or braised in brown sauce. These eating methods leave people with a fresh, comfortable, smooth and soft taste. But the eating method is single. In recent years, duck breeding has become a shortcut for rural economic growth in many places. However, there are still many problems in the deep processing of duck products, especially in large-scale production, such as: traditional single taste, unscientific processing that destroys nutrition, and short shelf life. Be beneficial to store, can not reach the requirement of large-scale production and sale. Contents of the invention [0003] The processing technology of wild salted duck with flavor sauce discloses a new processing technology...

AI Technical Summary

Problems solved by technology

[0002] Duck is a food with high nutritional value. It is usually eaten directly by roasting, cooking in soup, or braised in brown sauce. These eating methods leave people with a fresh, comfortable, smooth and soft taste. But the method of eating is single

In recent years, duck breeding has become a shortcut for rural economic growth in many places. However, there are still many problems in the deep processing of duck products, especially in large-scale production, such as: traditional single taste, unscientific processing that destroys nutrition, and short shelf life. Good for storage, can not meet the requirements of mass production and sales

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