The invention discloses a
processing technology of a low-
sodium crisp and tender salted
waterfowl-meat product. The
processing technology comprises the following steps in sequence of: dry-
salting, injecting, tumbling,
drying by jetting hot air, cooling, packaging, and sterilizing at high temperature, thus obtaining the low-
sodium crisp and tender salted
waterfowl-meat product. By adopting the new technology, the processed low-
sodium crisp and tender salted
waterfowl-meat product has the
flavor and
salinity close to those of traditional salted waterfowl-meat product; and the low-sodium crisp and tender salted waterfowl-meat product contains sodium which is 41.36 to 53.02% that in traditional salted waterfowl-meat product. According to the new process, the way in combination of dry-
salting and tumbling is carried out, the
flavor of the spices is penetrated into the waterfowl meat, so that the conventional
flavor of the waterfowl-meat product can be ensured, and the risk of the harmful substance residual in the product can be reduced; according to the new process, a hot-air jetting
drying technology is adopted to dry the waterfowl-meat product in three stages, so that the time can be saved, the temperature and
humidity of the
skin of the waterfowl meat can be adjusted and controlled by controlling the speed and the temperature of the hot air and injecting a water-retaining agent and adding a color fixative, and the texture, color and gloss of the waterfowl meat and the
skin can be adjusted and controlled within certain time, and therefore the waterfowl-meat product is crisp and tender after being sterilized at high temperature.