| 摘要 |
PURPOSE: A flaming method for duck meat is provided to easily remove saturated fatty acid from a duck meat. CONSTITUTION: A flaming method for duck meat comprises: a first step(S10) of preparing 1.6-3.0 kg of duck meat; a second step(S20) of removing bones from the duck except for leg bone; a third step(S30) of tying joint of leg end to a shackle; a forth step(S40) of flaming back and neck of the duck meat; a fifth step(S50) of removing fat from the duck meat; and a sixth step(S60) of lowering meat temperature using cold water. |
