盐煽鸭腿的加工工艺

摘要

The processing technique of salt baked duck leg was mainly discussed in this paper. Col- or, flavor and taste of duck leg were the best by adding condiment when pickling and soaking before bittern and roast%重点探讨了盐煽鸭腿的加工工艺，通过腌制、浸泡中加入盐煽风味料，再经过卤、烘制，从而使鸭腿的色香味俱佳，对于产品色泽的问题，也有效得到解决，从而提高了该产品的整体感官效应。