SOLUTION FOR MATURING DUCK MEAT AND MATURING METHOD OF DUCK MEAT

摘要

PURPOSE: Provided are a solution and a method for maturing duck meat to maintain the freshness of the duck meat, tenderize it, remove unpleasant smell of it. CONSTITUTION: A solution for maturing duck meat is manufactured by mixing ginger juice, garlic juice, refined rice wine, white wine, and red wine; boiling antler, licorice, ginseng, Angelica uchiyamana, bay leaf in water; and mixing above solution together. The duck meat is matured by adding 1kg of the duck meat to 1L of the maturing solution, followed by addition of charcoal and pepper and maturation at low temperature of 0-4 deg.C for 3-4 hours.