Preparation method of dried salted duck
A technology of salted duck and duck, which is applied in the field of salted duck preparation, can solve the problems of affecting the taste and weather of salted duck, and achieves the effects of good taste, good slaughtering hygiene, and accelerated oil oxidation
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Embodiment 1
[0023] A kind of preparation method of salted duck, is characterized in that: comprise the following steps
[0024] A. Raw ducks enter the factory and go on a hunger strike for 12-20 hours, only supply pure water, then clean and disinfect the duck body, use 60-75 volts of electric current to anesthetize the duck body, and slaughter the raw duck by electric stunning;
[0025] B. Put the slaughtered ducks obtained in step A into the pre-scalding pool for powerful spraying. The water temperature in the pre-scalding pool is controlled at 50°C to 60°C, and then enters the scalding pool. The water temperature in the scalding pool is controlled at 62°C. Soak and scald for 2 to 5 minutes, until the down is down, immerse the duck body in a hot water tank, the temperature is controlled at 70°C-80°C, scald until the skin of the duck body softens, and then use tweezers to remove the down on the surface of the duck body. Ducks that have to be fully molted;
[0026] C. Use a sterilized...
Embodiment 2
[0034] A kind of preparation method of salted duck, is characterized in that: comprise the following steps
[0035] A. Raw ducks enter the factory and go on a hunger strike for 12-20 hours, only supply pure water, then clean and disinfect the duck body, use 60-75 volts of electric current to anesthetize the duck body, and slaughter the raw duck by electric stunning;
[0036] B. Put the slaughtered ducks obtained in step A into the pre-scalding pool for powerful spraying. The water temperature in the pre-scalding pool is controlled at 50°C to 60°C, and then enters the scalding pool. The water temperature in the scalding pool is controlled at 62°C. Soak and scald for 2 to 5 minutes, until the down is down, immerse the duck body in a hot water tank, the temperature is controlled at 70°C-80°C, scald until the skin of the duck body softens, and then use tweezers to remove the down on the surface of the duck body. Ducks that have to be fully molted;
[0037] C. Use a sterilized...
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