| 摘要 |
PURPOSE: Red pepper paste sauce for seasoning smoked duck, and the smoked duck using thereof are provided to reduce the unique bad smell of duck meat. CONSTITUTION: Smoked duck using red pepper paste sauce is obtained by the following steps: mixing a curing agent with raw duck meat, and aging the mixture; smoking the aged duck at 60-80 deg C; cooling the smoked duck at 10 deg C; seasoning the cooled duck with the red pepper paste sauce; and vacuum-packaging the smoked duck in a vacuum packaging bag. The red pepper paste sauce contains 100 parts of red pepper paste by weight, 30-70 parts of dextrin by weight, and 130-180 parts of soy sauce by weight. The red pepper paste sauce also contains starch syrup, white sugar, water, ginger, garlic, red pepper seed oil, and other ingredients.
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