Making method of pressed salted duck
A technology of salted duck and duck, which is applied in the field of preparation of salted duck, can solve the problems of no food therapy and health care effect, insufficient taste, etc., achieve good food therapy and health care effect, maintain body integrity, and expand the effect of structure
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[0017] A preparation method for salted duck, characterized in that:
[0018] Include the following steps:
[0019] A. Put the edible salt and the ingredients into the pot, fry them dry, and then grind them finely to get dry salt for salted duck. The weight percentages of each ingredient in dry salt for salted duck are: 0.5% pepper, 0.9% aniseed, and 1.5% pepper. %, cinnamon 1.5%, hawthorn 0.04%, angelica 0.06%, woody fragrance 0.05%, grass fruit 0.05%, anise 0.04%, safflower 0.04%, Chuanxiong 0.06%, Polygonatum 0.04%, sealwort 0.04%, lu Yinggen 0.04% ; The rest is edible salt.
[0020] B. Depilate the raw duck to obtain a light duck, weigh it, and use 5.0% dry salt for salted duck to vacuum massage the duck. While massaging, put dry salt for salted duck. After massaging for 30 minutes, place it at a low temperature of 1°C. Marinate for 48 hours;
[0021] C. Take wormwood 30, cassia bark 6, hawthorn 6, angelica dahurica 8, woody fragrance 9, grass fruit 8, safflower 8, white...
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