Production method of sauced duck gizzards
A production method and the technology of sauced duck, which are applied in the food field, can solve the problems of unsatisfactory health care efficacy and poor taste, achieve great health care value and market prospect, be convenient to eat, and enhance physical fitness
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[0018] The present invention will be further described below in conjunction with specific examples.
[0019] A preparation method of sauced duck gizzards, comprising the steps of:
[0020] (1) Raw material selection and processing: pick the raw materials that meet the requirements, wash them, freeze the duck gizzards at a temperature of -30 to -20°C for 8 to 12 hours, thaw and wash them to ensure that the blood is washed out, and the duck gizzards are washed After cleaning, add 2 cloves of garlic and 10-20mL vinegar, boil with an appropriate amount of water, remove the boiled blood foam; add 10-30g osmanthus sugar, 20-50g tangerine peel and enough water to the processed duck gizzards, boil Just roll it away, so that the fishy smell of the duck gizzard can be removed;
[0021] (2) Boiling sauce: the sauce liquid is made of the following raw materials in parts by weight: 1000-1200 parts of drinking water, 200-300 parts of light soy sauce, 200-300 parts of dark soy sauce, 300-40...
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