PROCESS FOR MAKING CUTLET USING SULFUR DUCK

From the paper

Abstract

A method of producing duck cutlet by mixing sulfur-fed duck meat, glutinous rice flour and functional powder such as Salicornia herbacea, Phellinus linteus, Curcumae longae rhizoma and the like is provided to remove characteristic smell of duck meat and improve the taste, smell, texture and overall palatability of cutlet. Special feed containing sulfur, Herba Houttuyniae, Eleutherococcus senticosus and Hovenia dulcis is fed to a duck. The produced sulfur-fed duck is slaughtered, washed with natural underground water and sterilized with infrared rays. The obtained sulfur fed duck meat is mixed with Salicornia herbacea, Phellinus linteus, glutinous rice flour, soybeans, Job's tears, kelp, Curcumae longae rhizoma, starch, onions, garlic, black pepper, ginger and soybean paste, formed into cutlet shape, coated with glutinous rice flour, eggs, bread crumbs and frying powder and fried with grape seed oil.