Processing technology of Sichuan spicy roast duck

Abstract

The invention discloses a processing technology of Sichuan spicy roast duck. The processing technology of Sichuan spicy roast duck includes the steps of 1, soup preparation, 2, sauce preparation, 3, pickling, 4, treatment with water for making skin crisp and air drying, and 5, baking. According to the processing technology of Sichuan spicy roast duck, the surface of the made roast duck is bright and glossy, the duck is soft, tender, delicious in taste, rich in aroma, fat but not greasy, appropriate degree of saltiness and palatable, can be eaten no matter it is cold or heated, and is suitablefor both the old and the young. In the process, the use of dry peppers and ginger makes roast duck more spicy and makes aroma rapidly dispersed. The made duck has good taste and excellent flavor. Withspecial marinade and exclusive technology, the roast duck is full, compact, juicy and delicious and thus becomes very popular.

Description

technical field [0001] The invention relates to the technical field of roast duck processing, in particular to a production process of Sichuan spicy roast duck. Background technique [0002] Salted duck is a kind of marinated food made from duck as raw material. After the duck is removed and washed, it is salted, pressed and air-dried. The salted duck food currently on the market is basically pickled or stewed separately, and nitrite is easily produced during the processing. Frequent consumption of such food is very harmful to the human body. Moreover, these foods are all processed from a single duck. , with the improvement of people's living standards and the acceleration of the pace of life, it cannot meet people's comprehensive requirements for the flavor, characteristics and nutrition of salted duck food. A salted duck with rich nutrients, high health value, good taste and unique flavor Food needs to be developed and produced urgently to meet market demand. Contents o...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a production process of Sichuan spicy roast duck, so as to solve the above-mentioned background technology. The salted duck food currently sold on the market is basically pickled or marinated separately, and nitrous acid is easy to be produced in the process. Salt, such food is often eaten, which is very unfavorable to the human body. Moreover, these foods are all processed from a single duck. The comprehensive requirements of nutrition, a salted duck food with rich nutrients, high health value, good taste and unique flavor, urgently needs to be developed and produced to meet market demand.