FRESH MEAT OF DUCK HAVING IMPROVED TEXTURE SENSE AND FLAVOR AND MANUFACTURING METHOD THEREOF

摘要

PURPOSE: Fresh meat of duck and a manufacturing method thereof are provided, thereby improving the texture sense and flavor of the meat of duck, and easily cooking the fresh meat of duck by a consumer. CONSTITUTION: The method for manufacturing the fresh meat of duck comprises removing hairs and internal organs from a duck, and reducing the temperature of the meat of duck to 7 deg. C; removing bones from the meat of duck and shaping it; storing the meat of duck at -40 deg. C until the core meat of duck reaches 0 deg. C and storing the meat of duck at -2 deg. C to maintain the temperature of the core meat of duck to 0 deg. C for 7 days; and slicing the duck meat to produce elliptical shaped duck meat having the thickness of 7 to 8 cm and packing it.