| abstract |
A method for making sauce duck is based on Jiangxi hemp duck with more lean meat, less fat, fragrant and vigorous meat flavor, and makes full use of local raw materials rich in resources through unique processes such as marinating, baking, sauce making, and fresh-keeping. It is made of three classic processes of brine, roasting and sauce and a new ecological preservation process. The sauce duck produced by this process has a red color, a fragrant meat, fresh and delicious, elastic and aftertaste, especially different from high temperature disinfection. Sauce duck, not flaky, tough, crispy and other characteristics, is deeply loved by consumers. |