Processing method of hand-shredded cold-air-dried pressed salted duck

Abstract

The invention relates to a processing method of a hand-shredded cold-air-dried pressed salted duck, the processing method is characterized in that due to controllable drying environment and mild drying process, the whole temperature-controlled and humidity-controlling cold-air drying process can delay and weaken food spoilage processes caused by microorganisms, enzymes and nonenzymatic effects, and product quality can be effectively maintained. The cold air drying process is a special food processing method that simulates the natural environment of the twelfth month in winter, can avoid environmental interference, and shortens working time, and a processing method of a special flavor can be formed.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method for hand-shredded cold-air-dried salted duck. Background technique [0002] Duck meat is cold in nature, sweet in taste, and salty. It can nourish the suffering of deficiency and fatigue, nourish the yin of the five internal organs, clear the heat of deficiency and fatigue, nourish blood and water, nourish the stomach and promote body fluid, relieve cough and self-convulsion, clear heat and strengthen the spleen, and relieve weakness and edema. The traditional salted duck drying method adopts the natural drying method, which completely depends on the natural environment and takes a long time. When there is bad weather such as rain, sand and dust, the drying cannot be carried out normally, so the production is highly unpredictable, and the drying environment is not affected. Control, product microbiological indicators are difficult to meet the standards. Ho...

AI Technical Summary

Problems solved by technology

The traditional salted duck drying method adopts the natural drying method, which completely depends on the natural environment and takes a long time. When there is bad weather such as rain, sand and dust, the drying cannot be carried out normally, so the production is highly unpredictable, and the drying environment is not affected. control, the microbial indicators of the product are difficult to meet the standards

Hot air drying is commonly used in modern industrial production. Long-term high temperature will easily lead to the loss of heat-sensitive components of the product and affect the appearance and taste.