Manufacturing method of sauced duck

Abstract

The invention relates to the technical field of foodstuffs, and specifically relates to a manufacturing method of sauced ducks. The method comprises technological processes of butchering, thawing, washing and finishing, curing, cooking and saucing, quantitative cutting, weighing, packaging, microwave disinfecting, vacuum packaging and sealing, high-temperature sterilizing, cooling, outer-packaging, and examining. After the processes, finished products can be obtained. With the technical scheme provided by the invention, the produced sauced ducks are advantaged in good mouthfeel, appropriate salinity, delicate meat quality, good color, good flavor, and good taste. According to the invention, microwave disinfecting and high-temperature sterilizing are adopted, such that the shelf lives of the products can be effectively prolonged to above one and a half years. According to the invention, a drying process is not adopted, such that the water content in the meat tissues is high, and the meat quality is soft. Also, the method is advantages in high production efficiency, stable color, and suitability for industrialized productions.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of sauced duck. Background technique [0002] China is the founding country of soy sauce, which has a history of thousands of years. Sauce was born not as a seasoning, but as an important food. In ancient times, sauce was made from meat. The processing method is as follows: grind fresh good meat, mix it with koji for brewing, put it into a container, seal the container with mud, and put it in the sun for two or seven days. When the taste of the koji turns into the smell of sauce, it can be eaten. Because sauce is made of wine, meat and salt, it tastes good, so it was once called delicacy at that time. In the Zhou Dynasty, people discovered that all plants and trees can be used as sauce, so the types of sauce increased day by day, and sauce played an important role in the daily meals of the nobles. [0003] With the continuous development of society, sauce ha...

AI Technical Summary

Problems solved by technology

[0003] With the continuous development of society, sauce has gradually become one of the traditional cooking methods in China. Chinese people love to eat sauce-based foods, such as sauce duck, sauce pork, sauce fish, sauce pickles, sauce beef, etc., among which sauce duck is very popular all over the world. Love, the current production of traditional sauced duck, the proportion of salt added in the pickling process is relatively high, resulting in high salt content in sauced duck, affecting the taste; the traditional method of making sauced duck has a long construction period, and the processing time is 20 hours to 5 days; during the sterilization process, the traditional high-temperature sterilization is adopted, and the sterilization time is short, which cannot achieve the purpose of complete sterilization, making the shelf life short