Equipments for producing fried duck and the method of fried duck produced by the same equipment and fried duck

摘要

In the present invention, the rancidity occurs quickly and the shelf life is low, and thus the meat quality of the duck is reduced, and due to the peculiar smell of the duck, some consumers do not want to ingest the duck meat to prepare duck fried using a salty agent. It is excellent in taste, color and palatability of duck meat, and it preserves meat quality, so it is excellent in texture, and prevents the frying and contamination of fried oil due to excessive extraction of duck fat generated when processing duck with fried oil in general fryer. And by using the fried oil continuously in the fresh state, the flavor and appearance of the uniform product can be realized, and the duck fried which can prevent the economic loss due to frequent frying oil pollution and improve the shelf life of the duck meat. Fryers and ducks using these fryers And to provide manufacturing method and a fluoride duck hurayideueul.