Preparation method for fermented pressed salted duck
A technology of dried duck and fermented bacteria agent is applied in the directions of food preparation, function of food ingredients, multi-step food processing, etc. It can solve the problems of insufficient taste in the production process and no dietary health care effect, etc., so as to enhance the immune function of the body and improve digestion. Absorption rate and nutritional value, unique effect of fermentation flavor
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[0012] A method for preparing fermented salted duck, comprising slaughtering live ducks, purifying and shaping, and pickling, wherein the pickling includes the following steps:
[0013] (1) 1 part (kg) of Sansho pepper, 1 part of rose, 2 parts of glutinous rice root, 2 parts of turmeric, 1 part of Patrinia, and 2 parts of onion, mix well, spread out at room temperature for 8 hours, dry and grind Powder, get seasoning powder for later use;
[0014] (2) Stir-fry 10 parts of salt, 2 parts of hawthorn core, and 2 parts of brown sugar, then add 6 parts of seasoning powder, spread evenly on 130 parts of duck, marinate for 17 hours, and wash;
[0015] (3) Apply 20 parts of bean dregs fermented material on the surface of the washed duck and ferment at 30°C for 7 hours; the bean dregs fermented material is made from the following raw materials in parts by weight: 60 parts of bean dregs, 40 parts of milk powder, 5 parts of white sugar, fermented Bacteria 2, Radix Astragali 2, Zhuge Cai...
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