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 for processing charcoal grilled beef rib-flavored duck with ginseng and mushrooms for grilling as a health food supplement. The method comprises the following processes: removing bones with the skin and meat attached (S10); separating duck breasts with skin and preparing the meat by parts (S11); basting the meat (S12); rapidly freezing the meat at a constant temperature for a predetermined period of time (S13); and aging the meat at a constant temperature for a predetermined period of time (S14).