Fresh water boiled salted duck

Abstract

The invention discloses a fresh water boiled salted duck. The fresh water boiled salted duck is prepared by the following steps: 1, dry salting by ventilation; 2, marinating; 3, decomposition to produce fragrance; 4, low-temperature marinating; 5, interior packaging; 6, vacuum sealing; 7, sterilizing; and 8, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, low-temperature marinating and pasteurization and without adding any preservative, sodium nitrite, chemical pigment or chemical perfume, the water boiled salted duck with unique taste is created, is suitable for being sold in retail storefronts by being simply cooked, is fragrant in smell and fresh, fragrant and tasty in taste and meets the needs of consumers for retail marinated foods, and an innovation road of realizing large-scale industrial production and meeting market needs is groped.

Description

technical field [0001] The invention relates to a salted salted duck, in particular to a fresh salted salted duck. Background technique [0002] Salted duck, also known as sweet-scented osmanthus duck, is a famous specialty in Nanjing and has a long-standing reputation. It has a history of more than 2,000 years. Salted duck duck skin is tender, fat but not greasy, delicious, and has the characteristics of fragrant, crisp and tender. Every year around the Mid-Autumn Festival, the salted duck has the best color and taste, because the duck is made during the season when the sweet-scented osmanthus is in full bloom, so it is known as the sweet-scented osmanthus duck. [0003] However, for local consumers, it is not difficult to eat fresh salted duck, while for consumers in other places, there are only salted ducks produced through packaging, and salted ducks produced by packaging are due to process design, etc. The problem is that the taste is very different from freshly baked...

AI Technical Summary

Problems solved by technology

[0003] However, for local consumers, it is not difficult to eat fresh salted duck, while for consumers in other places, there are only salted ducks produced through packaging, and salted ducks produced by packaging are due to process design, etc. The problem is that the taste is very different from freshly baked salted duck. Without the feeling of sweet-scented osmanthus duck, it also reduces people's favor for salted duck. If you want to eat authentic salted duck, you can only go to the local area to eat freshly baked salted duck , which greatly limits the sales of the product

[0004] How to make a kind of consumer group that directly faces the retail market, which can be sold by dealers after simple ripening, so that consumers can buy a kind of salted duck that is just out of the pot in Nanjing, which requires us to update the production process , the fresh food is sent to the sales store, and the sales store can be sold by simple heating and curing, but the taste of the food must be completed. At the same time, when the sales store receives a large number of goods, it is still stored in cold storage, and the texture and taste remain unchanged.