Method for processing roast duck

Abstract

The invention relates to a method for processing a roast duck. The method comprises the following steps of: unfreezing a duck blank, and inflating air into an inner cavity of the duck blank until skin is separated from meat completely; mixing salt, five-spice powder and white pepper powder in a ratio, stirring uniformly, pouring the mixture into the inner cavity of the duck blank, and placing for 40 minutes; rushing the duck blank in boiling water (100 DEG C) repeatedly, mixing rice vinegar, syrup and edible colorants, and stirring uniformly; pouring pulp on the duck blank uniformly, and airing the duck blank in a refrigerating chamber; steaming and baking the aired duck blank by utilizing a smudging box, refrigerating the baked duck blank in the refrigerating chamber for more than 4 hours; and quick-freezing the cooled duck blank in a freezer to obtain the roast duck serving as a finished product, and boxing the roast duck serving as the finished product for storing. Compared with the prior art, the method has the advantages that the method is easy to implement, low in cost, high in processing efficiency and energy-saving, the roast duck has good mouthfeel, storage time of the roast duck is long, and the like.

Description

technical field [0001] The invention relates to a food processing method, in particular to a roast duck processing method. Background technique [0002] Roast duck, as a famous food in my country, is famous both at home and abroad for its red color, tender meat, mellow taste, fat but not greasy. A kind of food that is popular in the world. [0003] At present, the processing technology of roast duck is basically the same, and the seasonings added in the process are also roughly the same. Storage can not be stored for too long, the taste of roast duck will be affected after storage. In addition, the current roast duck processing technology is relatively cumbersome and costly, especially for equipment, it needs to provide corresponding equipment for roast duck to complete, which is not only a waste of energy, but also increases production costs. Contents of the invention [0004] The purpose of the present invention is to provide a roast duck processing method that not onl...

AI Technical Summary

Problems solved by technology

[0003] At present, the processing technology of roast duck is basically the same, and the seasonings added in the process are also roughly the same. Storage can not be stored for too long, the taste of roast duck will be affected after storage

In addition, the current roast duck processing technology is relatively cumbersome and costly, especially for equipment, it needs to provide corresponding equipment for roast duck to complete, which is not only a waste of energy, but also increases production costs