Preparation method of flavored duck

Abstract

The invention relates to the field of food processing, and discloses a preparation method of a flavored duck, and a processing technology of the flavored duck mainly comprises the following steps: unfreezing; performing shaping; performing pickling; hanging and airing; charcoal roasting; baking with steam; and vacuum packaging. The curing effect of a Maillard reaction precursor substance in the duck meat product is enhanced through the pickling-air drying-charcoal roasting process, the steam roasting is combined, muscle protein is modified through the Maillard reaction, dicarbonyl compounds and lipid in an intermediate product react with degradation products of thiamine, a compound with meat fragrance is generated, and the meat flavor is improved. The flavor adsorption capacity of the duck meat product protein is improved. Besides, absorption of the pickling liquid is promoted through a rolling massage technology, the water-retaining property and the texture of the duck meat product are improved, and sodium erythorbate, tea polyphenols and a rosemary extract are added, so that the problem of color fading in the processing process and the later period of the flavored duck is effectively solved. The preparation method of the flavored duck provided by the invention is simple in processing flow and convenient to operate, and can be widely applied to the processing process of the flavored duck.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a method for preparing flavored duck. Background Art

[0002] Ready-to-eat meat products are meat products that are partially or fully cooked and can be eaten without cooking or simply heated. Common leisure meat processed foods are consumer products that are popular with consumers and have characteristics that conform to consumer eating habits. Because of its convenient carrying, ready-to-eat, rich taste and other characteristics, it has become one of the best choices for people in daily life and scattered time. my country's meat products industry has experienced considerable development and is the world's largest meat consumption market, but for my country's huge market base, it is still in an immature stage and its market share accounts for only a low proportion. Duck meat has a high protein content, a moderate fat content and a relatively even distribution. It also contains calcium, phosphorus, iron, niacin and vitamin B1 and vitamin B2, which have the effects of enhancing appetite, promoting diuresis and reducing swelling, and nourishing yin and replenishing deficiency. In addition, duck meat has the effect of delaying aging. Duck meat achieves skin care and skin beauty by nourishing yin. In addition, duck meat is rich in B vitamins and vitamin E, which can achieve the purpose of delaying aging.

[0003] At present, the duck meat leisure food on the market is mainly processed by traditional methods, and the product varieties are mainly duck necks, and the product form is relatively monotonous. With the rapid development of my country's economy and people's demand for dietary convenience and diversity, other duck meat dry products have also appeared in the market gap. However, the current duck meat product processing process has the following problems that need to be broken through: the salt penetration technology in the marinating process of duck meat products is immature, resulting in high product costs, long production cycles, and increased product unsafe factors. Adding some natural pigments in the processing of flavored duck can bring good visual impact to consumers and enhance their desire to buy. However, most natural pigments are prone to fade due to their own oxidation or light. The application of adding natural colorants such as sodium ascorbate and tea polyphenols, as well as spice extracts such as rosemary, cloves, and cinnamon can effectively solve the problem of fading during the processing and later stages of flavored duck. Therefore, the research and development of flavored ducks with different flavors, bright colors, and rich nutrition, and the optimization of the preparation process of flavored ducks have important social and economic value for the growing needs of the vast consumer group. Summary of the invention

[0004] The purpose of the invention is to provide a method for preparing flavored duck in view of the above-mentioned technical problems.

[0005] To achieve the above object, the present invention provides the following technical solutions: The present invention provides a method for preparing flavored duck, which is characterized by comprising the following steps: 1) Thawing: The thawing pool should be cleaned before use, and an appropriate amount of clean water should be added. Then, the raw materials with the outer packaging and inner bags removed should be neatly placed in the pool, and the white-striped duck should be placed in an appropriate amount according to the specifications of the thawing pool (tank) for thawing. Put the water pipe at the bottom of the thawing pool, so that the running water flows in from the bottom of the thawing pool and overflows naturally from the top of the thawing pool. The temperature in the thawing room should be controlled at 10±2℃, and the thawing time should be controlled at 10±2 hours (the thawing time should be adjusted appropriately according to the weight of the raw materials).

[0006] 2) Shaping: Split the chest cavity of the white-striped duck along the midline of the abdomen, and extend upward along the midline to cut the epidermis at the base of the neck, and remove the glands and anus of the white-striped duck. Use a sharp knife to cut the inner fascia from the inner thigh, and cut from the middle of the thigh muscle. The sharp knife should go deep into the center of the thigh muscle, and cut at the lower jaw of the head with a knife. Clean the spleen, remaining lungs, etc., and lay the chest cavity down on the operating table with a leak hole. The amount and height of the stacking should not be too much or too high. Marinate the split raw materials in time. The stacking time should not exceed 1 hour. Drain the blood and water on the epidermis for later use.

[0007] 3) Marinating: Before marinating, weigh the cut and sorted raw materials, and prepare the auxiliary materials and food additives required for the flavored duck according to the proportion. First, mix the auxiliary materials and food additives evenly, put them into the marinating liquid prepared in proportion and stir evenly, and then put the raw materials into the proportion for marinating. They must be stacked layer by layer and arranged neatly. The chest cavity must be filled with marinating liquid, and the marinating liquid must cover the raw materials. The cylinder body should be marked with serial numbers to ensure the first-in-first-out principle. The weight of each cylinder shall not exceed 200kg. The marinating work should be carried out under a constant temperature of 10±2℃. The indoor temperature when marinating the raw materials should be kept at an environment not exceeding 4℃ for 24 hours to avoid high temperature damage to the product quality.

[0008] 4) Hanging and air-drying: When hanging and air-drying, follow the first-in-first-out principle and hang and air-dry according to the serial number label. When hanging and air-drying, make a good serial number label. Put the marinated raw materials on the operating table and use the stainless steel support frame on both sides to align the shoulder blades of the raw materials to spread them out, and then hang them evenly on the baking rack with hooks (hook the ears for ducks). The number of hangings on the hanging rod is determined according to the volume and specifications of the raw materials. There should be gaps between the raw materials, and the skin should not be attached to the hanging rod to avoid affecting the coloring effect and product quality. During the operation, the tools, supports, and hooks that fall to the ground should be cleaned and disinfected immediately before they can be used again. After the raw materials fill the baking rack, place them in a cold air room at 10±2℃ for air drying for about 20 hours. After air drying, they can be sent to the baking room.

[0009] 5) Charcoal grilling: Before charcoal grilling, we should evaluate the moisture content of the product. The moisture content of each product should reach a reasonable level. The charcoal grilling time should be adjusted appropriately according to the moisture content of the product to ensure uniform coloring of the product. Temperature is the key to controlling the coloring of the product. The charcoal fire of each stove should be sufficient to ensure accelerated coloring during charcoal grilling. The number of products per cylinder should be determined according to the volume and specifications of the product. Too much quantity will cause uneven coloring of the product and slow speed, thus affecting the product quality. The charcoal grilling time is about 1.5 hours. During this period, you should always pay attention to the coloring and net content of the product. It must not be burnt and must not be lower than the net content.

[0010] 6) Steam baking: first raise the set temperature to 60℃, preheat the baking room, turn on the axial flow fan to make the temperature of the entire baking room evenly distributed, remove the moisture in the baking room, and when the indoor temperature of the baking room reaches 60℃, push the product into the baking room according to the serial number and keep it at a constant temperature of 60℃ for 1 hour. The baking rack should be pushed to the middle of the baking room, and the left and right sides should be kept at an equal distance from the heat sink. During this period, observe the working status of the solenoid valve, steam pressure and the temperature of the baking room. After baking, push out the baking rack, turn off all valves and power supplies, and cool it in an environment with an indoor temperature of 10±2℃. The baking steps should be adjusted appropriately according to production needs.

[0011] 7) Vacuum packaging: Take the cooled raw materials, place them neatly on the operating table with the head or legs facing in one direction and the chest facing down. Use a hot air gun to clean the small hair on the head, neck, legs, and wing roots of the product, and use a hair clip to clean the hard hair on the surface of the product. During the cleaning process, attention should be paid to keeping the product skin intact and clean. The product skin should not be burned when using a hot air gun. Trim the irregular and sharp bone spurs and muscle tissue of the product, and then gently wipe the surface of the product with a clean dry towel. The room temperature should be maintained at 10±2℃ during the production process. When cutting, leave 1.5cm length at the root of the neck. Place the weighed product with the back facing up, the neck and head under the abdominal cavity, and place them neatly on the plastic pad, and then use a special vacuum bag for vacuum packaging. When packaging, the neck of the product is close to the top and placed in the middle of the packaging bag. Before vacuuming, check whether there are foreign objects or bone residues in the packaging bag, ensure that the packaging bag is clean and tidy, and wipe the seal with a clean dry towel before vacuum packaging. For products weighed in bulk, the label should be affixed flat and wrinkle-free in the middle of the vacuum bag. The net content label should be affixed to the left of the front of the vacuum bag, about 5 cm from the seal, and the weight and unit of the product should be clearly indicated. The vacuumed products should be placed in cartons and temporarily stored in the product area to be inspected. They should be placed for 24 hours before external packaging. When packaging, the products should be placed in packaging bags (boxes) marked with the corresponding product name, specifications, production date and other information as required. The room temperature in the temporary storage room should be maintained at 10±2℃. After 24 hours, check whether the vacuumed products have any air leakage, pick out the leaking products and re-check. If the vacuum bag is damaged, has foreign matter, sharp bone residue, or the bag mouth is not properly heat-sealed, the temperature is too high, there are wrinkles, unevenness, etc., replace the new packaging bag and re-vacuum.

[0012] In the step 1), the fresh and frozen white-striped ducks are claw-less and have two wings removed, and are inspected and accepted in accordance with the acceptance standards for raw materials and auxiliary materials, and the internal tissues and appearance of the ducks are intact and undamaged.

[0013] In the step 2), the duck is laid out chest-side down on a workbench with a drain hole. The amount and height of the stacking should not be too much or too high. The divided raw materials should be marinated in time. The stacking time should not exceed 1 hour. The blood and water on the surface should be drained and set aside.

[0014] In step 3), the rolling and kneading massage technique is used to promote the absorption of the marinade, which can improve the water retention and texture of the meat product. The rolling and kneading time is set: generally 60 minutes, and the rolling and kneading is stopped for 10 minutes every 20 minutes, and the rolling and kneading temperature is maintained at 4±1℃.

[0015] Pickling liquid: The pickling sauce added is Shuxiang brand duck sauce seasoning, and the ratio of raw materials to sauce is: 100kg / 6kg. Other additives are added in the following amounts according to the ratio to raw materials: 0.08g / kg sodium nitrite, 0.2g / kg ethyl maltol, 0.3g / kg meat MSG powder, 1g / kg bone marrow extract, 1g / kg yeast extract, 1g / kg bone penetrating flavor enhancer, 0.01% sodium isoascorbate, 0.015% tea polyphenols and 0.012% rosemary extract. The pickling work should be carried out at a constant temperature of 10±2℃, and the indoor temperature when pickling raw materials should be kept at an environment not exceeding 4℃ for 24 hours to avoid high temperature damage to product quality.

[0016] In step 4), after the raw materials are hung on the baking rack, they are placed in a cold air room at 10±2°C for air drying for about 20 hours. After the air drying is completed, they can be sent to the baking room.

[0017] In step 5), the charcoal grilling time is about 1.5 hours. During this period, attention should be paid to the color and net content of the product. The product should not be burnt and should not be lower than the net content.

[0018] In step 6), the set temperature is first raised to 60°C, the baking room is preheated, and the axial flow fan is turned on to make the temperature of the entire baking room evenly distributed, and the moisture in the baking room is removed. When the indoor temperature of the baking room reaches 60°C, the products are pushed into the baking room according to the serial number markings and kept at a constant temperature of 60°C for 1 hour. The baking rack should be pushed to the middle position of the baking room, and the left and right sides should be kept at an equal distance from the heat sink.

[0019] During the production process in step 7), the room temperature should be maintained at 10±2°C. When cutting, leave 1.5 cm of the neck root. Place the weighed product with its back facing up, and place the neck and head under the abdominal cavity neatly on a plastic pad. Then use a special vacuum bag for vacuum packaging. The storage temperature of the packaged product should be maintained at -18°C.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention enhances the curing effect of the Maillard reaction precursor in duck products through the process of pickling-air drying-charcoal grilling, and combines with steam baking to modify muscle protein using the Maillard reaction, and the lipids in the intermediate products and the degradation products of thiamine react to generate compounds with meat flavor, thereby enhancing the flavor adsorption capacity of the protein in duck products. In addition, the present invention promotes the absorption of the marinade through rolling and kneading massage technology, improves the water retention and texture of duck products, and adds sodium isoascorbate, tea polyphenols, and rosemary extract to effectively solve the problem of flavor duck processing and later fading. The present invention proposes a method for preparing flavor duck, which has a simple processing process and is easy to operate, and can be widely used in the processing of flavor duck. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 The effect of adding sodium isoascorbate, tea polyphenols and rosemary extract on color value in Example 1 of the present invention (brightness) effect.

[0023] Figure 2 The effect of adding sodium isoascorbate, tea polyphenols and rosemary extract on color value in Example 1 of the present invention (Redness) influence.

[0024] Figure 3 The effect of adding sodium isoascorbate, tea polyphenols and rosemary extract on color value in Example 1 of the present invention (yellowness) influence. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] The present invention provides a method for preparing flavored duck, which is characterized by comprising the following steps: 1) Thawing: The thawing pool should be cleaned before use and put in an appropriate amount of clean water. Place a water pipe at the bottom of the thawing pool, so that the water flows in from the bottom of the thawing pool and overflows naturally from the top of the thawing pool. The temperature in the thawing room should be controlled at 10±2℃, and the thawing time should be controlled at 10±2 hours.

[0027] 2) Plastic surgery: The chest cavity of the white-striped duck is split along the midline of the abdomen, and the epidermis at the base of the neck is cut upward along the midline to remove the glands and anus of the white-striped duck. The inner fascia is cut open with a sharp knife from the inner thigh, and the cut is made from the middle of the thigh muscle. The sharp knife should go deep into the center of the thigh muscle, and the knife is used to cut open the lower jaw of the head to clean up the spleen and the remaining lungs.

[0028] 3) Marinating: First, mix the auxiliary materials and food additives evenly, then put them into the marinating liquid prepared in proportion and stir them evenly, and then put the raw materials into the marinating liquid according to the proportion. They must be stacked layer by layer and arranged neatly. The chest cavity must be filled with marinating liquid, and the marinating liquid must cover the raw materials. The marinating work should be carried out at a constant temperature of 10±2℃, and the indoor temperature when marinating the raw materials should be kept at an environment not exceeding 4℃ for 24 hours.

[0029] 4) Hanging and air drying: When hanging and air drying, follow the first-in-first-out principle and hang and air dry according to the serial number. After the raw materials fill the baking rack, place them in a cold air room at 10±2℃ for about 20 hours. After the air drying is completed, they can be sent to the baking room.

[0030] 5) Charcoal grilling: The charcoal grilling time is about 1.5 hours. During this period, you should always pay attention to the color and net content of the product. It must not be burnt and must not be lower than the net content.

[0031] 6) Steam baking: When the indoor temperature of the drying room reaches 60℃, push the product into the drying room and bake it at a constant temperature of 60℃ for 1 hour. The baking rack should be pushed to the middle position of the drying room, and the distance between the left and right sides and the heat sink should be kept equal. The baking steps should be adjusted appropriately according to production needs.

[0032] 7) Vacuum packaging: When cutting, leave 1.5cm of length at the base of the neck. Place the weighed product with its back facing up, and place the neck and head under the abdominal cavity neatly on a plastic pad. Then use a special vacuum bag for vacuum packaging.

[0033] The temperature in the thawing room of the present invention is controlled at 10±2° C., and the thawing time should be controlled at 10±2 hours. The stacking time of the trimmed raw materials should not exceed 1 hour, and the blood and water on the surface are drained for standby use.

[0034] The rolling and kneading conditions of the present invention are set as follows: generally 60 minutes, stop for 10 minutes every 20 minutes of rolling and kneading, and the rolling and kneading temperature is maintained at 4±1°C. The ratio of raw materials to sauce is: 100kg / 6kg. Other additives are added in the following amounts according to the raw material ratio: 0.08g / kg sodium nitrite, 0.2g / kg ethyl maltol, 0.3g / kg meat monosodium glutamate powder, 1g / kg bone marrow extract, 1g / kg yeast extract, 1g / kg bone penetrating flavor enhancer, 0.01% sodium isoascorbate, 0.015% tea polyphenols and 0.012% rosemary extract. Pickling conditions: pickle for 24 hours in an environment not exceeding 4°C. The pickled duck is placed in a cold air room at 10±2°C for air drying for about 20 hours, and can be sent to a baking room after the air drying is completed.

[0035] The steam baking conditions of the present invention are: the baking room is kept at a constant temperature of 60°C for 1 hour, the baking rack is pushed to the middle position of the baking room, and the left and right sides are kept at equal distances from the heat sink. The cooled raw materials are taken out, and a length of 1.5 cm is left at the root of the neck when cutting. The weighed products are placed with their backs facing up, and the necks and heads are placed under the abdominal cavity, neatly placed on a plastic pad, and then vacuum-packed with a special vacuum bag. The storage temperature of the products after vacuum packaging should be kept at -18°C.

[0036] In order to further illustrate the present invention, the present invention is described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0037] Example 1 During the cold storage of meat, myoglobin is easily oxidized to metmyoglobin, which darkens the meat color. Example 1 mainly studies the effects of sodium isoascorbate, tea polyphenols and rosemary extract on the stability of meat color. Sodium isoascorbate, tea polyphenols and rosemary extract were selected for single factor experiments to analyze the meat color ( , and ) content, the results showed that sodium erythorbate, tea polyphenols and rosemary extract improved meat color stability. Based on the single factor test, an orthogonal test was carried out to determine the optimal ratio of the composite antioxidant sodium erythorbate, tea polyphenols and rosemary extract. Finally, the optimal ratio of sodium erythorbate, tea polyphenols and rosemary extract was determined to be 0.01%, 0.015% and 0.012%.

[0038] exist Figure 1 In Example 1, adding sodium isoascorbate, tea polyphenols and rosemary extract had an effect on the color value. The influence of (brightness), Figure 1 Display sample The samples decreased during the refrigeration process. Overall, the samples changed significantly during 1-5 days and 7-9 days of refrigeration, but not during 5-7 days. On the 9th day, the levels of sodium isoascorbate, tea polyphenols, and rosemary extract in the control group were reduced by 8.89%, 8.98%, 9.84%, and 9.67% respectively compared with the first day. There is no significant difference.

[0039] exist Figure 2 In Example 1, the addition of sodium isoascorbate, tea polyphenols and rosemary extract had an effect on the color value. The data showed that the samples with added sodium isoascorbate, tea polyphenols and rosemary extract, as well as the control group, had a significant difference in redness on the 9th day. Compared with the first day, the decreases in the control group were 38.70%, 40.80%, 34.10% and 56.00% respectively. The decreases in the control group were 17.30%, 15.20% and 21.90% higher than those in the samples with added sodium isoascorbate, tea polyphenols and rosemary extract, respectively, showing significant differences. Overall, the addition of sodium isoascorbate, tea polyphenols and rosemary extract and the control group had a significant effect on The inhibitory effect was rosemary extract > sodium erythorbate > tea polyphenols > control group.

[0040] Figure 3 The effect of adding sodium isoascorbate, tea polyphenols and rosemary extract on color value in Example 1 of the present invention The yellowness of the samples increased in the 9th day of refrigeration. It was higher than the samples with added sodium isoascorbate, tea polyphenols and rosemary extract, but the difference was not significant. The inhibitory effect was tea polyphenols > sodium erythorbate > rosemary extract > control group.

[0041] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing flavored duck, characterized in that: The following steps are involved: 1) Thawing: The thawing pool should be cleaned before use, and an appropriate amount of clean water should be added. Then, the raw materials with the outer packaging and inner bags removed should be neatly placed in the pool, and the white-striped duck should be placed in an appropriate amount for thawing according to the specifications of the thawing pool. Put the water pipe at the bottom of the thawing pool, so that the running water flows in from the bottom of the thawing pool and overflows naturally from the top of the thawing pool. The temperature in the thawing room should be controlled at 10±2℃, and the thawing time should be controlled at 10±2 hours. 2) Shaping: Split the chest of the duck along the midline of the abdomen, and extend upward along the midline to cut the epidermis at the base of the neck, and remove the glands and anus of the duck. Use a sharp knife to cut the inner fascia from the inner thigh, and cut from the middle of the thigh muscle. The sharp knife should go deep into the center of the thigh muscle, and cut at the lower jaw of the head with a knife to clean the spleen, remaining lungs, etc. Spread the duck chest down on the operating table with a leak hole. The stacking quantity and height should not be too much or too high. Marinate the split raw materials in time. The stacking time should not exceed 1 hour. Drain the blood and water on the skin for later use. 3) Marinating: Before marinating, weigh the cut and sorted raw materials, and prepare the auxiliary materials and food additives required for flavored duck according to the proportion. First, mix the auxiliary materials and food additives evenly, put them into the marinating liquid prepared in proportion and stir evenly, and then put the raw materials into the marinating liquid according to the proportion for marinating. They must be stacked layer by layer and arranged neatly. The chest cavity must be filled with marinating liquid, and the marinating liquid must cover the raw materials. The marinating work should be carried out under a constant temperature of 10±2℃, and the indoor temperature when marinating the raw materials should be kept at an environment not exceeding 4℃ for 24 hours. 4) Hanging and air-drying: When hanging and air-drying, follow the first-in-first-out principle and hang and air-dry according to the serial number label. When hanging and air-drying, make a good serial number label. Put the pickled raw materials on the operating table and use the stainless steel support frame on both sides to align the shoulder blades of the raw materials to open them, and then hang them evenly on the baking rack with hooks. Keep a gap between the raw materials and the skin cannot stick to the hanging rod. After the raw materials fill the baking rack, put them in a cold air room at 10±2℃ for air drying for about 20 hours. After air drying, they can be sent to the baking room. 5) Charcoal grilling: Before charcoal grilling, we should evaluate the moisture content of the product. The moisture content of each product should reach a reasonable level. The charcoal grilling time should be adjusted appropriately according to the moisture content of the product to ensure uniform coloring of the product. Temperature is the key to controlling the coloring of the product. The charcoal fire of each stove should be sufficient to ensure accelerated coloring during charcoal grilling. The charcoal grilling time is about 1.5 hours. During this period, we should always pay attention to the coloring and net content of the product. It must not be burnt and must not be lower than the net content. 6) Steam baking: first set the baking temperature to 60℃, preheat the baking room, turn on the axial flow fan to make the temperature of the whole baking room evenly distributed, remove the moisture in the baking room, when the indoor temperature of the baking room reaches 60℃, push the product into the baking room according to the serial number mark and keep it at a constant temperature of 60℃ for 1 hour. The baking rack should be pushed to the middle of the baking room, and the left and right sides should be kept at an equal distance from the heat sink. After baking, push out the baking rack, turn off all valves and power supplies, and cool it in an environment with an indoor temperature of 10±2℃. 7) Vacuum packaging: When cutting, leave 1.5cm of the neck root, place the weighed product with its back facing up, and place the neck and head under the abdomen, neatly on a plastic pad, and then use a special vacuum bag for vacuum packaging. When packaging, place the product neck close to the top and in the middle of the packaging bag, and then perform vacuum packaging.

2. The method for preparing a flavored duck according to claim 1, characterized in that: In the step 1), the temperature in the thawing room is controlled at 10±2°C, and the thawing time should be controlled at 10±2 hours (the thawing time is appropriately adjusted according to the weight of the raw materials).

3. The method for preparing a flavored duck according to claim 1, characterized in that: In step 2), lay the duck chest-side down on a workbench with holes. The amount and height of the stacking should not be too much or too high. Marinate the divided ingredients in time. The stacking time should not exceed 1 hour. Drain the blood and water from the skin and set aside.

4. The method for preparing a flavored duck according to claim 1, characterized in that: The step 3) uses rolling and kneading massage technology to promote the absorption of the marinade, thereby improving the water retention and texture of the meat product. The rolling and kneading time is set: generally 60 minutes, stop for 10 minutes every 20 minutes of rolling, and the rolling and kneading temperature is maintained at 4±1°C. Marinating liquid: The marinade sauce added is Shuxiang brand duck sauce seasoning, and the ratio of raw materials to sauce is: 100kg / 6kg. Other additives are added in the amount of raw materials: 0.08g / kg sodium nitrite, 0.2g / kg ethyl maltol, 0.3g / kg meat MSG powder, 1g / kg bone marrow extract, 1g / kg yeast extract, 1g / kg bone penetrating flavor enhancer, 0.01% sodium isoascorbate, 0.015% tea polyphenols, 0.012% rosemary extract. The pickling work should be carried out at a constant temperature of 10±2℃, and the indoor temperature when pickling the raw materials should be kept at no more than 4℃ for 24 hours to avoid damage to the product quality caused by high temperature.

5. The method for preparing flavored duck according to claim 1, characterized in that: In step 4), the marinated duck is placed in a cold air room at 10±2°C for air drying for about 20 hours, and can be sent to a baking room after the air drying is completed.

6. The method for preparing flavored duck according to claim 1, characterized in that: In step 6), when the temperature in the drying room reaches 60°C, push the products into the drying room according to the serial number and keep the temperature at 60°C for 1 hour. The baking rack should be pushed to the middle of the drying room, and the left and right sides should be kept at the same distance from the heat sink.

7. The method for preparing flavored duck according to claim 1, characterized in that: The product storage temperature in step 7) should be maintained at -18°C.

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