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Preparation method of fragrant preserved ducks in rice wine sauce

A production method and technology of cured duck, applied in the field of food processing, can solve the problems of short shelf life of cured duck

Inactive Publication Date: 2015-03-04
融水苗族自治县畜牧站
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of this invention is to provide a kind of preparation method of bad c

Method used

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Embodiment Construction

[0019] Below in conjunction with embodiment the present invention is described in further detail: A kind of preparation method of bad cured fragrant duck, carries out according to the following steps:

[0020] A. Selection of raw materials: take fragrant ducks with a growth period of 85 days to 90 days and a body weight of 1.6 kg;

[0021] B. Applying seasoning: Open the fragrant duck to remove the internal organs and duck head, wash and drain the water, prick some small holes on the surface of the fragrant duck with a needle, and then spread the inside and outside of the fragrant duck evenly with coarse salt, and then apply again Add five-spice powder and pepper, and finally use a small sprayer to spray white wine with an alcohol content higher than 52° on the inside and outside of the duck;

[0022] C. Packing and marinating: Put the seasoned duck into a food preservation bag and store it in the refrigerator for 24 to 48 hours. The temperature of the refrigerator should be c...

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Abstract

The invention discloses a preparation method of fragrant preserved ducks in rice wine sauce and relates to the field of a food processing technology. The preparation method comprises the following steps: selection of raw materials, smearing of seasoning, bagging and preserving, hanging and air drying, binding with straw, smoking, cleaning, packaging and the like. According to the invention, the problem that shelf life of fragrant preserved ducks is short in the prior art can be solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fragrant duck. Background technique [0002] Fragrant duck, commonly known as local duck or glutinous rice fragrant duck, is a local poultry breed formed by the rural masses of the Miao Autonomous County in Guangxi Zhuang Autonomous Region for a long time. Muscle is plump, lean meat rate is high, the meat is tender, delicious, and has no fishy smell. It is mainly fed with locally produced crops and by-products. It has a local fragrant and glutinous aroma, so it is called "fragrant duck"; the traditional food of fragrant duck Although methods such as steaming, frying, stewing, and stewing can keep the original flavor of the fragrant duck, due to the limitation of the shelf life, they can only be eaten as they are slaughtered, which affects the sales of the fragrant duck; Fragrant duck food that is convenient and can have a longer shelf life; in the ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L3/28A23L13/428A23L13/50
Inventor 贾仲光
Owner 融水苗族自治县畜牧站
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