Preparation method of flavor dried-salted ducks

Abstract

The invention discloses a preparation method of flavor dried-salted ducks. The preparation method disclosed by the invention comprises the following steps of: killing live ducks, and purifying, shaping and pickling the killed ducks, wherein the step of pickling comprises the following specific steps of: (1) frying salt to be hot, adding pepper powder to the salt, mixing the slat and the pepper powder uniformly and coating the mixture on the inner and outer surfaces of the purified and shaped dried-salted ducks; (2) flatly putting the dried-salted ducks in a container with the chests upwards, spraying white wine on the ducks, pickling the ducks for 24 hours and subsequently drying the dried-salted ducks taken out of the container; (3) washing salt rust by pure water; and (4) soaking the dried-salted ducks in a crystal sugar water solution for 3 hours, and then suspending and naturally drying the soaked ducks in a cool and ventilated place till 25%-35% of water is lost, thus obtaining finished products of the dried-salted ducks. The flavor dried-salted ducks prepared by the method disclosed by the invention are full in appearance, dry in body, bright in skin, thick, compact, fat but not greasy, rosy in lean meat and rich in nutrition and meet the requirement of overall high quality in the aspects of shape, color and flavor.

Description

technical field [0001] The invention relates to a method for making salted duck, in particular to a method for making flavored salted duck. Background technique [0002] Salted duck is a preserved food made from duck. Its production method is generally: [0003] (1) Material selection: choose healthy live ducks weighing more than 1.25 kg; [0004] (2) Raw material arrangement: After the live ducks are slaughtered and bled, immediately put them in hot water at 60-70°C to soak and pluck their hairs (twice by hand). The time for plucking should not be too long. Remove the wings and legs of the duck body, cut a small opening about 6-7 cm long under the right wing, take out the esophageal crop, pull off the colon, take out the internal organs, wash the residual blood and broken internal organs with cold water, and then soak them in cold water for 4~ After 5 hours, drain the water and carry out shaping. The method is to place the duck body on the table with its back facing down...

AI Technical Summary

Problems solved by technology

[0008] The above-mentioned traditional salted duck production methods, either after being smoked and roasted, will produce carcinogens harmful to the human body; or directly air-dried after applying the seasoning, the taste is poor, and it is difficult to meet the overall high-quality requirements in terms of shape, color and taste