Method for processing of duck having ribs taste and source with ginseng and mushroom for charcoal fire rosting

摘要

The present invention relates to a method of processing a health-assisted duck meat for roast charcoal grilling containing ginseng and mushroom, comprising the steps of: (S10) spreading bone in the state that the skin and flesh are attached; A step of removing the breast part together with the skin and polishing each part (S11); A step of applying seasoning (S12); A step (S13) of rapidly freezing a predetermined temperature for a predetermined time; And a step (S14) of aging the mixture at a predetermined temperature for a predetermined period of time.