Producing method of integral bone-free Chinese caterpillar fungus duck
A production method and overall technology, which is applied in the field of whole boneless cordyceps duck production, can solve the problems of hard surface of the duck body, light meat quality, large taste difference, etc., and achieve the effect of complete and exquisite appearance and uniform sugar color
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[0019] Such as figure 1 Shown, the whole boneless cordyceps duck production method of the present invention, its production steps are as follows:
[0020] A. Cleaning; slaughter ducks, depilate, wash, inflate ducks;
[0021] B. Deboning: Take out the internal organs of the duck, remove the bones in an orderly manner, and turn the duck body over in an orderly manner so that the flesh faces outward;
[0022] C. seasoning; the seasoning is evenly distributed in the duck body, and the Cordyceps fungus in the seasoning is evenly distributed in the internal organs of the duck;
[0023] D. Taste: Turn the duck head and limbs over in turn, and finally turn the duck body over to return to the natural state of the duck. Let it stand naturally for 4-6 hours so that the seasoning naturally penetrates into the meat and clean the surface of the duck body;
[0024] E. Add sugar; secondly inflate, put the sugar into the pot to make it golden yellow, then pour it on the surface of the duck b...
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