| abstract |
The application relates to the field of braised food, and specifically discloses a preparation process of a braised duck accessory and a braised duck accessory. The steps include S1 pre-processing the duck accessory; S2 preparing brine; S3 stewing the duck accessory; S4 mixing material; S5 vacuuming Packaging; S6 sterilization. Among them, the duck accessories include duck neck, duck wings, duck tongue, duck feet, duck head and duck legs. During the marinating process of S3 duck accessories, different processing techniques are adopted for the above-mentioned different types of duck accessories, which improves the performance of the duck accessories. Flavor of different kinds of braised duck accessories. In the raw materials of the brine, chili oil, pepper oil, pepper powder, yeast extract and ethyl maltol are also used to improve the flavor of the duck parts after the brine, and the high temperature of the subsequent disinfection process can be used to further improve the spicy flavor. |