Processing method for sauced and spiced duck

Abstract

The invention relates to a processing method for sauced and spiced duck. The processing method comprises the following steps: 1) preparation of mixed spices and processing of mushrooms; 2) preparation of soup stock; 3) pre-processing of a duck; 4) drying; 5) marinating; and 6) cooling and packaging. The processing method starts from pre-processing of duck meat, batching and preparation of the soup stock and produces the sauced and spiced duck product with unique flavor and quality safety according to the characteristics of duck meat and demand characteristics of terminal market for duck product; the nutritional flavor of the mushrooms and the marinated duck meat complement each other; special attention is paid to hurdle factors of the sauced and spiced duck product in the process of processing, and influence of the hurdle factors on the product is maximally reduced while flavor is guaranteed; the processing method is high in preserving efficiency and accurate in batching; the prepared product is safe, sanitary and agreeably fresh and suitable, and is stable in salt content; and on the premise of stability of the product, the traditional industry of duck processing is allowed spring to life again.

Description

technical field [0001] The invention relates to a processing method of stewed duck with sauce. Background technique [0002] my country is a big duck-raising country in the world, and both the south and the north have the habit of eating duck meat. Duck meat is rich in nutrition, high in protein, low in fat, rich in unsaturated fatty acids and B vitamins, and is very suitable for modern people's healthy diet concept. [0003] The processing of duck products has a long history in our country. Different climates and eating habits have also given birth to various processing methods, such as roasting, salting, pickling and so on. Duck products produced in different ways have different styles. The cooked ducks currently available on the market are mainly stewed ducks with sauce, but there are the following shortcomings: First, the traditional pickling time is 24-30 hours, which is too long, and due to environmental restrictions, it is easy to breed microorganisms and affect the...

AI Technical Summary

Problems solved by technology

The cooked ducks currently available on the market are mainly stewed ducks with sauce, but there are the following shortcomings: First, the traditional pickling time is 24-30 hours, which is too long, and due to environmental restrictions, it is easy to breed microorganisms and affect the safety of duck products. The shelf life of duck products is short; second, most of the existing marinated ducks in sauce are based on experience. Some workshops add less spices and it is difficult to remove the fishy smell; highlight

Depending on the taste of salt, everyone's judgment varies greatly, resulting in large fluctuations in the saltiness of the product; third, the homogeneity of the products is serious, and most of them are some traditional products