Duck meat ham with roast duck flavor and preparation method thereof

Abstract

The invention discloses duck meat ham with roast duck flavor. The duck meat ham with roast duck flavor is prepared from the following raw materials in parts by weight: 50-85 parts of dry-cured duck meat, 7-15 parts of shred duck skin, 3-7 parts of duck oil, 12-18 parts of cold water and 3.5-4.5 parts of a quality improving agent. The preparation method of the duck meat ham with roast duck flavor comprises the following steps: (1) processing the raw materials; (2) dry-curing duck meat; (3) baking the duck skin and collecting the duck oil; (4) mixing and pressing a mould; (5) cooking; (6) cooling; and (7) packaging and storing. The preparation method overcomes the defects of high requirements for traditional roast duck raw materials, complicated technologies and depending on human experience as well as the defects of reduction of eating quality and nutritional value of roast duck products sterilized at high temperatures. By adopting the preparation method, the slicing property and mouth feel of the product are greatly improved, the duck meat ham with roast duck flavor is small in nutrient loss and easy to carry and eat, and compared with other western ham on the market, the Chinese taste of roast ducks is more acceptable by domestic consumers.

Description

technical field [0001] The invention relates to a food processing method, in particular to a roast duck-flavored duck ham and a preparation method thereof. Background technique [0002] Roast duck, as a famous delicacy in my country, is well-known both at home and abroad for its unique flavor. With the improvement of residents' living standards, roast duck has increasingly become an indispensable food on the table of ordinary people. [0003] However, the traditional roast duck has high requirements on the quality of the duck blank, and it is basically roasted and sold immediately, and cannot be stored for a long time; and the processing technology of the roast duck is relatively complicated, and it is highly dependent on the experience of the operator; the roast duck that has been sterilized at high temperature is There is a big loss in the edible quality and nutritional composition; currently, there are few deep-processed products for segmented duck meat on the market, and...

AI Technical Summary

Problems solved by technology

[0003] However, the traditional roast duck has high requirements on the quality of the duck blank, and it is basically roasted and sold immediately, and cannot be stored for a long time; and the processing technology of the roast duck is relatively complicated, and it is highly dependent on the experience of the operator; the roast duck that has been sterilized at high temperature is There is a big loss in food quality and nutritional composition; currently, there are few deep-processed duck meat products on the market, and there are not many varieties