Method for manufacturing preserved ducks with soup

Abstract

The invention discloses a method for manufacturing preserved ducks with soup, and relates to the field of technologies for processing foods.The method includes steps of selecting healthful ducks with bright feather colors and slaughtering and processing the ducks; immediately cooling and flushing the slaughtered and processed ducks to meet the requirement that the temperatures of the ducks are quickly reduced and reach 0-4 DEG C within 18 hours; dividing the ducks from the middle bellies and flattening the ducks; stir-frying spices; sufficiently mixing the stir-fried spices and table salt with one another to obtain mixtures, spreading the mixtures on the inner and outer surfaces of the ducks, moistening towels with yellow rice wine blended with water, wrapping each duck with the corresponding moistened towel and preserving the ducks for the preservation time of 10-20 hours; soaking the ducks in soup; soaking the preserved ducks in marinated soup bases for 1-2 hours; dehydrating and processing the scalded ducks by the aid of dust-free hot circulating air; hanging the ducks and then packaging the ducks.The method has the advantages that the preserved ducks produced by the aid of the method have soft meat and good taste, are long in preservation time, have high nutritional value, can be conveniently absorbed by human bodies and are healthful to eat.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method of preserved duck in soup. Background technique: [0002] The main raw materials of preserved duck are 1750 grams of duck, etc. This dish is nutritious, nourishing, and has a unique flavor. Features: The outside is coke and the inside is tender, the flavor is unique, and the rice is slightly salty. The waxed duck made by traditional handicraft is dehydrated in the sun. The meat of the cured duck is hard, not fragrant and soft enough, and has a poor taste. All the preserved ducks in the prior art do not use acid-exhausting treatment, the impact value is relatively low, and the taste is relatively poor. Pickled foods contain more toxic and carcinogenic benzene substances, which are unhealthy to eat. Invention content: [0003] The technical problem to be solved by the present invention is to provide a preparation method of preserved duck in soup ...

AI Technical Summary

Problems solved by technology

The cured duck meat is hard, not soft enough, and the taste is poor

The cured ducks in the prior art do not use acid discharge treatment, the impact value is relatively low, and the taste is relatively poor; the existing pickling methods are also relatively simple, and common pickling methods will cause the meat to harden, and Pickled food contains more toxic and carcinogenic benzenes, which is unhealthy to eat