Making method of dried salted duck

A production method and technology of salted duck, applied in food preparation, application, food science, etc., can solve the problems of salty salty, fishy smell, affecting taste, etc., and achieve the effect of short curing time

Inactive Publication Date: 2010-05-12
范群英
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The salted duck produced by this method is salty, a

Method used

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Embodiment Construction

[0013] The salted duck making method of the present invention, its steps are successively:

[0014] (1) Slaughtering of live ducks: the ducks are slaughtered to shed their feathers, the tips of the wings and feet are removed, the breasts are cut open to remove the viscera, and then washed with water;

[0015] (2) Wipe the seasoning salt: rub the skin of the fresh duck with seasoning salt repeatedly for 2-3 minutes, then marinate for 5 hours;

[0016] (3) Soaking and cleaning: Soak and clean the marinated duck in hot water at 65°C for 20 minutes;

[0017] (4) The salted duck is finalized;

[0018] (5) Outdoor drying or oven drying;

[0019] (6) Packaging finished products;

[0020] According to the amount of 1000 fresh ducks, the seasoning salt is composed of: 37 kilograms of edible salt, 1.5 kilograms of fennel, fennel, cinnamon, white sugar, 1 kilogram each of Chinese prickly ash and meat crown, and 0.8 kilogram of garlic essential oil; the making of seasoning salt The me...

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PUM

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Abstract

The invention discloses a making method of dried salted duck. The method comprises the following steps: butchering a live duck, spreading seasoning salt, soaking, washing, determining shape, drying and the like, wherein the making method of the seasoning salt comprises the following steps: firstly frying edible salt at the temperature of 155 DEG C until the water content is less than or equal to 5 percent and then putting anise, fennel, cassia bark, white sugar, pepper, caruncle and garlic oil in hot salt to be stir-fried for 3min. The method solves the problems of salty and fishy taste in the prior art. The dried salted duck made by the method is characterized by being neither too salty nor too insipid, and being fragrant and delicious.

Description

1. Technical field [0001] The invention relates to a method for making salted duck. 2. Background technology [0002] At present, the production methods of salted duck are similar, and the basic steps are as follows: 1. Kill the duck, remove its feathers, remove the wing tips and feet, cut open the breast to remove the internal organs, wash them, and hang them up to drip dry water. 2 rub salt. Fry the refined salt in a pan, add 0.125% fennel, fry until the water vapor evaporates, then take it out and grind it finely. Thereafter the ducks were weighed with 6.25% of their weight in dry salt. Put 3 / 4 of the salt into the neck incision and knead repeatedly to make the salt evenly stick to all parts of the abdominal cavity. 1 / 4 of the salt is rubbed on the body, mainly the chest muscles, calf muscles and oral cavity. After rubbing the salt, put them in the tank one by one, take them out after 12 hours of salting, lift the hind wings, and open the anus to let all the salt wate...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 范群英
Owner 范群英
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