Preparation method of crystal pressed salted duck

Abstract

The invention discloses a preparation method of crystal pressed salted duck. The preparation method is characterized in that raw materials comprise, by weight, 100 parts of Jingtang duck, 3-5 parts of refined salt, 1-2 parts of liquor, 2-3 parts of white sugar, 1-2 parts of perfume and 2-3 parts of white vinegar. The preparation method comprises the following steps: uniformly mixing refined salt, liquor, white sugar and perfume and spraying the mixture onto Jingtang duck and rubbing to let the mixture infiltrate into the duck body, pickling at low temperature of 5-10 DEG C for 22-24 h, immersing for 60 min by adding white vinegar, washing twice or three times, airing to remove moisture, baking at 60-80 DEG C for 10-12 h, cooling for 10-12 h, baking at 50-60 DEG C for 6-8 h, and cooling for 10-12 h so as to prepare the crystal pressed salted duck. As the duck is immersed and cleaned with white vinegar after pickled, the prepared crystal pressed salted duck is transparent and crystal-clear in color. By adding liquor and white sugar for pickling, meat is floppy and the taste is mellow. By adding traditional Chinese medicine for pickling, fragrance is strong, and the duck has dietotherapy health-care effect. By two baking steps, the duck is fat but not greasy and has special flavor.

Description

Technical field [0001] The invention relates to the field of food processing, and specifically is a method for preparing crystal duck. Background technique [0002] The fatty acids in duck meat have a low melting point and are easy to digest. The health functions of promoting metabolism, delaying aging, replenishing qi, replenishing deficiency, and relieving blood pressure are gradually recognized. Banya is a preserved food made from ducks, but the traditional salty pickling with too much salt is prone to produce nitrite, the processing cycle is long, the taste is hard, and the color is dark, which cannot satisfy modern people’s flavor and characteristics of Banya. With comprehensive nutritional requirements, there is an urgent need to develop a dried duck with unique flavor, good palatability, clear color, and therapeutic and health benefits to meet the needs of the market. Summary of the invention [0003] The purpose of the present invention is to aim at the defects of the exi...

AI Technical Summary

Problems solved by technology

Salted duck is a pickled food made of duck, but the traditional salted duck is too much salted, which is easy to produce nitrite. The processing cycle is long, the taste is hard, and the color is dark, which cannot satisfy the flavor and characteristics of modern people's salted duck. Due to the comprehensive requirements of nutrition, it is urgent to develop a salted duck with unique flavor, good palatability, clear color, and therapeutic and health effects to meet the needs of the market.