The invention discloses a modern production and preservation technology for keeping conventional sauce and bittern
flavor of stewed ducks in soy sauce. The modern production and preservation technology taking red-
feather ducks as raw materials comprises the following steps: loading the red-
feather ducks on a
conveyor belt, introducing the red-
feather ducks into a power-up water slot to narcotize the red-feather ducks, bleeding, slaughtering and
blanching the red-feather ducks, removing the feathers of the red-feather ducks by food-grade paraffin
rosin glycerin ester, sorting and clearing up the red-feather ducks,
pickling and performing
smoke-curing on the red-feather ducks at an automatic tipper, performing tunnel type quick
microwave roasting on the red-feather ducks, continuously cooking the red-feather ducks in bittern and saucing, automatically packaging the red-feather ducks in vacuum with a stretching film, performing heat-insulation type tunnel
pasteurization on the packaged red-feather ducks by adopting a hot water recycling technology, quickly cooling the red-feather ducks in icy water, transporting and storing sterilized and packaged ducks by cold-chain preservation, and finally selling the stewed ducks in soy sauce in an
ultraviolet ozone preservation refrigerators of chain-store shopping places. In the whole producing and
processing process, not only is the conventional process kept, but also the modern production technology is adopted, so that the conventional
flavor and
food safety of the product are guaranteed. The stewed ducks in soy sauce are fragrant, have long-term
aftertaste, and distinct fragrance. Moreover, the
toughness of the duck fibers is strong, the meat is moderate in salty
delicacy and chewy, and the duck bones are crisp and loose.