Preparation technology of black duck flavor duck product

Abstract

The invention relates to a preparation technology of black duck flavor duck product, and relates to the field of duck meat food processing. The preparation technology comprises the following steps: S1, performing pretreatment: selecting fresh duck meat or unfrozen duck meat, and thoroughly cleaning the duck meat; S2, performing blanching: adding 2-3 parts of garlic and 1-1.5 parts of table vinegar into drinking water, performing boiling, putting the cleaned duck meat into boiling water, then fishing out the duck meat, and performing draining; S3, performing slow cooking: putting the blanched duck meat into warm water at the temperature of 85-90 DEG C, adding tea leaves into the warm water, performing boiling, and performing slow cooking with small fire; S4, performing pickling: smearing pickling materials on the surface of the slowly-cooked and cooled duck meat for pickling, wherein the pickling time is 140 minutes; S5, performing stir-frying: putting the stir-fried duck meat into brine, and performing marinating and boiling, wherein the marinating and boiling time is 20-25 minutes; S6, performing marinating and boiling: performing stir-frying on the pickled duck meat, and adding seasonings during stir-frying; and S7, performing packaging: packaging the duck meat cooled by spreading. The technology has the effects of effectively removing the fishy smell of the duck meat and improving the appetite of people eating the duck meat.

Description

technical field [0001] The present application relates to the field of duck meat food processing, in particular to a preparation process of duck products with black duck flavor. Background technique [0002] Duck meat has high protein content and low fat content, which is a relatively healthy food. At the same time, duck meat has a low melting point of fatty acids and is easy to digest. Duck neck is one of the famous traditional snacks in Hunan, Hubei, Sichuan and other places. It originated in Changde in the Dongting Lake area of ​​the Qing Dynasty, and spread to Sichuan and Hubei via Hunan. It has become popular all over the country in recent years. [0003] A Chinese patent with an application number of CN201710944427.0 discloses a production process of duck wings and duck necks in soy sauce, including pretreatment of duck wings and duck necks, preparation of blanching water, preparation of brine, quantitative batching, rolling and pickling, drying, Packing, sterilizatio...

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