Processing method of dried duck

Abstract

The invention relates to a processing method of dried duck. The processing method comprises the following steps: S1, slaughtering a live duck: taking duck thighs and chest muscles, putting the same incold water and draining the same to obtain meat loaves for later use; S2, primary stewing: putting the drained meat loaves in a pot with auxiliary materials to boil; S3, slicing: fishing the meat loaves after primary stewing in a bamboo sieve to be cooled, and then slicing the meat loaves into fillets; S4, secondary stewing: putting the sliced fillets after primary stewing in broth obtained by primary stewing, and then adding soup bases to boil again; and S5, drying: putting a roasting sieve where the fillets are paved in an oven to dry the fillets. The duck processed not only is compact in meat, tough and chewy, strong in fragrance, free of greasy feeling and excellent in taste, but also is high in nutrient, long in expiration date and convenient to carry and eat if people go out; the dried duck is diversified in taste, and the preparation method is simple to operate and convenient for production.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for processing dried duck meat. Background technique [0002] The traditional method of making salted duck is either smoked and roasted, which will produce carcinogens harmful to human body; or it is directly air-dried after applying seasoning, which has a poor taste, and it is difficult to meet the overall high-quality requirements in terms of shape, color and taste; Belonging to cooked food, it cannot be eaten immediately after opening the bag, and it is inconvenient to carry and eat when going out, and the taste of duck meat products currently available in the market is single, which cannot meet the needs of consumers. Contents of the invention [0003] In summary, in order to overcome the deficiencies of the prior art, the technical problem to be solved by the present invention is to provide a processing method for dried duck meat. [0004] The techn...

AI Technical Summary

Problems solved by technology

[0002] The traditional method of making salted duck is either smoked and roasted, which will produce carcinogens harmful to human body; or it is directly air-dried after applying seasoning, which has a poor taste, and it is difficult to meet the overall high-quality requirements in terms of shape, color and taste; It belongs to cooked food and cannot be eaten immediately after opening the bag. It is inconvenient to carry and eat when going out, and the taste of duck meat products currently available in the market is single, which cannot meet the needs of consumers.