| 摘要 |
PURPOSE: A producing method of a duck soup meat mixture and a duck soup meat-mixture are provided to enable users to cook duck soup in a short time at home, and to maintain the original taste and colors after boiling the duck soup. CONSTITUTION: A producing method of a duck soup meat mixture comprises the following steps: removing the neck, intestines, fat, and feather from the raw duck to obtain duck meat; inserting seasonings into the duck meat, and rolling to disperse the seasonings; vacuum-packaging the duck meat with the seasonings; heat-processing the duck meat for 2-3 hours; rapidly freezing the duck meat at a temperature lower than -35°C for 23-25 hours; and refrigerating the duck meat. The heat-processing step is conducted by firstly heating the duck meat at 44-65°C for 50-70 minutes, and secondly heating the duck meat at 70-90°C for 80-100 minutes.
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