Pressed salted duck production process

A production process and technology of dried duck, which can be used in the processing of meat, preservation of meat/fish by freezing/cooling, slaughtering, etc., which can solve the problem of insufficient rolling and kneading of dried duck.
CN112715860APending Publication Date: 2021-04-30重庆九思食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
重庆九思食品有限公司
Publication Date
2021-04-30

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Abstract

The invention belongs to the technical field of duck meat processing, and particularly discloses a pressed salted duck production process which comprises the steps: preparing frozen pressed salted ducks, placing the frozen pressed salted ducks on a platform, carrying out natural thawing, and completely mixing seasonings and the pressed salted ducks; putting the pressed salted duck into a tumbling machine to be tumbled, wherein the tumbling machine comprises a rack, a tumbling cylinder is horizontally, coaxially and rotationally connected to the rack, a tumbling plate is fixedly connected to the inner wall of the tumbling cylinder, a plurality of cavities are evenly formed in the inner wall of the tumbling cylinder in the circumferential direction, a plurality of through holes are evenly formed in the inner wall of the tumbling cylinder, and the through holes communicate with the cavities; performing cold drying on the pressed salted duck; and performing hot drying on the pressed salted duck. The invention aims to provide the pressed salted duck production process so as to solve the technical problem of insufficient rolling and kneading of the pressed salted ducks.
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Description

technical field

[0001] The invention belongs to the technical field of duck meat processing, and specifically discloses a production process of salted duck. Background technique

[0002] The salted duck is mainly made of duck and sauce. After killing the duck, plucking, rubbing salt, re-salting, and finally lighting the fire with straw, sprinkle with bran shells. A delicious meal. The color of the finished salted duck is deep red, the skin is crispy and fragrant, the sauce is rich, and the taste is long. , It is necessary to use a tumbling machine to tumbling the cleaned duck blank mixed seasoning to make the seasoning tasty.

[0003] The traditional tumbling device only relies on the rotation of the tumbling barrel so that the seasoning can cover all the duck embryos. Although it can achieve a tasty effect, the efficiency is not high and the effect is not ideal. Contents of the invention

[0004] The object of the present invention is to provide a kind of salted duck p...

Claims

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