| 摘要 |
The present invention relates to a method for manufacturing a fried duck. In spite of well known good nutritive components, duck meat has been considered impossible to be fried because of excessive amount of fat contained therein. An existing duck frying technique relates only to frying of lean meat which is about 1/3 to 2/3 portion of duck meat, or requires a pretreatment process, such as a process of making broiled meat. Alternatively, according to the present invention, the entire duck including skin and bones may be fried through a unique salting technique capable of easily discharging duck fat. So, the texture of duck becomes smooth, and the shape and the color of a fried duck appears tasty. Moreover, duck fat is easily discharged during a frying apparatus is in operation such that discharged duck fat is prevented from mixing with frying oil and easily burning. Thus, the present invention provides a fried duck frying technique capable of remarkably improving a method for cooking raw duck meat. |
