Pickling method of sweet-scented osmanthus pressed salted duck
A technology of sweet-scented osmanthus board and sweet-scented osmanthus, which is used in meat tenderization, slaughtering, food science, etc., can solve the problems of lack of uniform standards for production process parameters, difficulty in effectively guaranteeing food safety, and non-conformity with modern consumer needs, so as to promote penetration effect, improve the marinating efficiency, and the effect of good taste and flavor
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[0043] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention.
[0044] Step 1. Configure seasoning
[0045] S11. Weigh the following raw materials in parts by weight: 20 parts of dried sweet-scented osmanthus, 10 parts of green plum, 40 parts of table salt, 20 parts of white sugar, 1 part of alum, and 15 parts of white wine.
[0046] S12, mash the dried sweet-scented osmanthus and green plum into pieces, add alum to it, stir repeatedly, marinate for 2 days, then add salt, white sugar, and white wine, mix well, continue to marinate for 3 days, and obtain the sweet-scented osmanthus seasoning;
[0047] S13. Mix the sweet-scented osmanthus seasoning with water three times the weight of the seasoning, stir evenly, and boil the...
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