| 摘要 |
PURPOSE: A method of processing the skin of a duck is provided to enhance the taste of and to extent the storage of a duck by removing the unpleasant smell peculiar to the duck. CONSTITUTION: In a method of processing the skin of a duck, a duck is salted in a salting solution consisting of 44-55 wt.% of pure soy sauce, 24-35 wt.% of gravy, 0.5-1.0 wt.% of ginger powder, 3.5-6 wt.% of refined rice wine, 0.3-0.5 wt.% of oregano, 0.3-0.5 wt.% of licorice powder, 0.5-1.0 wt% of Miwon, 4-7 wt.% of sugar, 1.0-2.0 wt.% of pepper, 0.5-1.0 wt.% of five-fragrance powder, 0.5-1.0 wt.% of artificial flavorings(Dasida), 0.5-1.0 wt.% of sesame oil, 3.0-4.0 wt.% of ground garlic, and 1.0-2.0 wt.% of ground ginger. The salted duck is blanched, spread with sauce, then dried and aged. The aged duck is heat-treated. |
