the producing method of paprika smoked duck

摘要

The present invention relates to a method of making a smoked duck meat fermented with raw paprika, in which a duck meat material is combined with fermented flesh and juice of raw red paprika, and is subjected to brining/fermentation processes so that raw paprika particles adsorb to and penetrate the duck meat material without being separated therefrom, thereby allowing paprika components to be completely absorbed in the smoked duck meat. The paprika smoked duck according to the present invention contains the main components of paprika, including vitamin C, and beta-carotene, which is plant-based vitamin A, in a duck meat, and thus has not only a change in nutritional components, but also smells, textures, colors and the like that are differentiated from pre-existing duck meat. Additionally, the smoked duck meat of the present invention enables vegetables and meat to be cooked and consumed together, and thus contributes to a balanced nutritional intake of a consumer, and provides the consumer with a soft and delicious texture characteristic to the smoked duck meat without odors of chemical additives.