The processing method of duck meat to keep the nutrition fresh and tender

Abstract

The invention discloses a processing method for deodorizing duck meat and retaining nutrients and fresh and tender taste of duck meat. To overcome the disadvantages of difficulty in thorough deodorization of duck meat, great loss of nutrients and fresh and tender taste, complex process, high treating cost, easy generation of new chemical pollution, high processing cost and the like in the prior art, the processing method provided by the invention adopts a first step of putting duck meat into a steaming device for steaming at a pressure of 2 Pa and a temperature of 80 DEG C for 18 to 22 min, a second step of smearing honey on steamed duck meat and frying steamed duck meat with honey in pure rapeseed oil with a temperature of 150 DEG C for 7 to 8 min and a third step of adding needed conventional seasonings into fried duck meat and carrying out frying. The processing method is used for duck meat processing, can well deodorize duck meat, maintain the unique color and the unique fragrance of duck meat and improve tenderness of duck meat, enables duck meat to have natural and rich flavor and has the advantages of easiness, low cost, no generation of new chemical pollution and capacity of improving palatability and processing benefits of duck meat.

Description

technical field [0001] The invention relates to a processing method for duck meat, in particular to a processing method for removing fishy smell from duck meat and keeping it fresh and tender. Background technique [0002] In the existing duck meat processing method, seasoning is added to cover up and dilute the fishy smell of duck meat. Not only is it difficult to completely remove the fishy smell of duck meat, the freshness and tenderness of the duck meat is lost, but also the natural flavor and unique color and aroma of duck meat are lost, which is not in line with the current situation. There is a trend of pursuing natural color and fragrance, and the process is complicated, the processing cost is high, it is easy to cause new chemical pollution, and the processing cost is increased, which affects the benefits of the duck meat processing industry. Contents of the invention [0003] The purpose of the present invention is to address the above deficiencies and provide a ...

AI Technical Summary

Problems solved by technology

[0002] In the existing duck meat processing method, seasoning is added to cover up and dilute the fishy smell of duck meat. Not only is it difficult to completely remove the fishy smell of duck meat, the freshness and tenderness of the duck meat is lost, but also the natural flavor and unique color and aroma of duck meat are lost, which is not in line with the current situation. There is a trend of pursuing natural color and fragrance, and the process is complicated, the processing cost is high, it is easy to cause new chemical pollution, and the processing cost is increased, which affects the benefits of the duck meat processing industry