Spicy salted duck processing method

Abstract

The present invention relates to the technical field of meat product processing, in particular to a spicy salted duck processing method. The spicy salted duck processing method comprises the following steps: using compound seasonings and fried sauce as pickling materials, conducting rolling and pickling for raw materials, cold-wind drying the rolled and pickled raw materials, baking the dried raw materials, performing metal foreign matter detection, etc. The purpose of the invention is to provide a spicy salted duck processing method which is suitable for industrial production and produces the spicy salted duck with sauce flavor. The spicy salted duck has the following advantages: the produced spicy salted duck is tough in meat quality, is mellow in fragrance, has a unique sauce fragrance and a mellow Ouyue flavor, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a processing method of salted salted duck. Background technique [0002] The preparation method of salted duck is various, as the preparation method of a kind of flavor salted duck described in CN103120319A, by frying and salting, salt cream cleaning, soaking in sugar water and then hanging natural air-drying steps to complete the making of dried salted duck, this method is more suitable for having The making of cured flavor salted duck, but its natural air-drying processing method is not suitable for large-scale production operation and quality control, also has the processing method that adopts modern equipment to make salted duck, as described in CN104382071A rolling and kneading, static pickling, variable temperature baking and Low-temperature air-drying is a processing method in which the water content of ducks is 45% in sequence. This method solves the probl...

AI Technical Summary

Problems solved by technology

[0002] The preparation method of salted duck is various, as the preparation method of a kind of flavor salted duck described in CN103120319A, by frying and salting, salt cream cleaning, soaking in sugar water and then hanging natural air-drying steps to complete the making of dried salted duck, this method is more suitable for having The making of cured flavor salted duck, but its natural air-drying processing method is not suitable for large-scale production operation and quality control, also has the processing method that adopts modern equipment to make salted duck, as described in CN104382071A rolling and kneading, static pickling, variable temperature baking and Low-temperature air-drying is a processing method in which the water content of ducks is 45% in sequence. This method solves the problem of uneven dehydration of ducks during simple hot-air drying. Due to the use of variable-temperature baking and cold-air drying cycle operations in this process, this cumbersome drying The dehydration method will greatly increase the labor intensity and increase the production cost