Production process of crisp and fragrant dried duck

Abstract

The invention discloses a production process of crisp and fragrant dried duck, in particular to a production process for preparing crisp and fragrant dried duck with good taste and abundant nutrients by using a biological agent to ferment. The duck is fermented by using the biological agent, and then is salted, fried and cooked. Thus, the delicate flavor of the duck is fragrant, the shelf life is prolonged, and the duck is beneficial to preservation.

Description

technical field [0001] The invention relates to a production process of crispy-flavored duck, in particular to a production process of using biological preparations to ferment crispy-flavored duck with good taste and rich nutrition. Background technique [0002] Chinese medicine believes that duck meat is sweet, salty, and slightly cold in nature. Edema, dysuria and low fever embolism. For this reason, eating duck tonic has become a big fashion. "Luo Shi Huiyue Medical Mirror" contains: "Duck, nourishing yin and eliminating steam, relieving cough and phlegm, reducing edema, and curing hot dysentery. Duck blood is good at detoxifying various poisons. Eggs can nourish yin. Wild ducks can nourish deficiency and strengthen , reduce edema, dispel deficiency and heat, eliminate food accumulation, and treat sores and furuncles." "The Classic of Fengyuan" also said that it "warms the middle and nourishes the deficiency, supports the yang and diuresis, which is its nature. Men with...

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