| 摘要 |
A method of producing duck processed meat products is provided to improve meat quality without destruction of nutrients and to remove characteristic odor of duck meat. The duck processed meat products are prepared by several steps of: injecting seasoning liquid into a dressed duck, rotating the duck to allow permeation of the seasoning liquid into the whole body of the duck; smoking it; refrigerating it in the first step; vacuum-packaging it; sterilizing it; refrigerating it in the second step and then packaging it. The seasoning liquid contains 1.0 to 1.3 arts by weight of antiseptics, 1.5 to 2.0 parts by weight of sugar, 1.0 to 1.3 parts by weight of MSG, 4.0 to 5.0 parts by weight of fresh milk, 4.0 to 5.0 parts by weight of sodium caseinate, 5 to 6.2 parts by weight of onions, 3.0 to 3.8 parts by weight of garlic, 3.0 to 3.8 parts by weight of ginger, 1.0 to 1.3 parts by weight of black pepper, 1.0 to 1.3 parts by weight of flavors, 5.0 to 6.2 parts by weight of dark soy sauce, 3.0 to 3.8 parts by weight of corn syrup, 3.0 to 3.8 parts by weight of curry powder, 0.5 to 0.8 parts by weight of soybean protein, 0.3 to 0.5 parts by weight of phosphate and 0.7 to 1.0 parts by weight of caramel, based on 1.6 to 2kg duck meat. |
