Fermentation technology of dried salted ducks

• Main Author: DUAN SHUANGYAN
• Format: Patent
• Language: Chinese; English
• Published: 02.02.2018
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a fermentation technology of dried salted ducks. The fermentation technology comprises the following steps of inoculating a mixed fermentation agent with pickling fluid, and performing wet pickling on the dried salted ducks with the pickling fluid at the pickling temperature being 26.7-40 DEG C and for the pickling time being 14-20h, wherein the inoculum concentration is 2-5%, the mixed fermentation agent is mixed microbial strains prepared by mixing lactobacillus sake with lactose pediococcus, xylose staphylococcus and micrococcus varians in the proportion of the lactobacillus sake to the lactose pediococcus, to the xylose staphylococcus to the micrococcus varians being (0.5-2) to (0.5-2) to (1-3) to (1-3). The technology disclosed by the invention is simple and simple to operate; the microbial strains are reasonable to configure, the fermentation manner is excellent, the utilization rate of the fermentation agent is effectively increased, the production cost is reduced, the productio