Making method for cured roast duck neck

Abstract

The invention discloses a making method for a cured roast duck neck. The method comprises the following steps: (1) raw material selection; (2) unfreezing and cleaning; (3) draining; (4) accessory weighing; (5) stirring and curing; (6) roasting and color fixation; (7) cutting; (8) curing; (9) roasting; (10) roasting; (11) cooling; (12) cutting; (13) accessory weighing and mixing; (14) filling; (15) vacuum sealing; (16) high-temperature sterilization; (17) packaging and warehousing. According to the method, requirements on a product making process as well as special selection of raw materials are strict, mainly reflected by strict control over temperature in each processing link and reasonable setting of time, so as to ensure an optimal tissue structure, good mouth-feel and unique flavor of a product. By repeated curing operation, more complete penetration of each curing material in a curing process and higher tastiness are ensured, and taste consistency is maintained.

Description

technical field [0001] The invention relates to the field of duck neck preparation, in particular to a method for preparing roasted duck neck with cured meat. Background technique [0002] Duck neck is a famous Han nationality snack in Wuhan. It belongs to the sauce food. It originated in Changde in the Dongting Lake area of ​​the Qing Dynasty, and spread to Sichuan and Hubei via Hunan. It has become popular all over the country in recent years. Sauce food is soaked in various spices, then air-dried and baked. The finished product is deep red in color and has the characteristics of fragrant, spicy, sweet, numb, salty, crispy, and cottony. It is a delicacy that goes with wine. Although the freshly made ones taste more delicious, more and more consumers choose vacuum-packed foods due to the short shelf life or troublesome production. There is no grilled duck neck, even in the night market stalls, it is difficult to meet grilled duck necks. Even if they exist, they are made th...

AI Technical Summary

Problems solved by technology

Although the freshly made ones taste more delicious, more and more consumers choose vacuum-packed foods due to the short shelf life or troublesome production. There is no grilled duck neck, even in the night market stalls, it is difficult to meet grilled duck necks. Even if they exist, they are made through the traditional charcoal grilling process. The traditional roasting process will produce dust and is It is made by smoking, which increases the production of carcinogens such as benzopyrene, and has a certain impact on the dietary safety of consumers.

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