Dry-salted duck is the most widely processed traditional flavor food, which is deeply loved by consumers because of its easy processing, long storage period, easy transportation, convenient eating, rich nutrition and unique flavor. Because of different seasonings, dried meat products with different flavors have been formed in different places, but the technological process is basically the same. Now the formula and technology of curry spicy duck meat are as follows.

Formula peeled duck leg meat 10 kg.

Dried duck curry: salt 150g, cooking wine 50g, curry powder 300g, monosodium glutamate 10g, ginger and onion juice; Spiced dried duck: 200g of salt, 50g of cooking wine, 250g of sugar, 20g of spiced powder and appropriate amount of ginger juice; Spicy dried duck: salt 150g, sugar 150g, cooking wine 50g, pepper powder 15g, pepper powder 10g, spiced powder 10g, Chili powder 40g, red oil 400g and white sesame 250g.

After the craft duck is slaughtered, cut open, eviscerated and cleaned, the stovepipe meat is cut into large pieces, mixed with auxiliary materials, marinated for about 2 hours, steamed in a steamer until it is cooked but not soft and rotten, and taken out to cool. Spread the steamed sliced meat evenly on a metal rack, bake it in an oven at 90℃ until it is half dry, and then bake it in an oven at 100℃ for about 20 minutes until the duck is dry and hard. When making spicy salted duck, Chili red oil and fried sesame seeds should be roasted first, and then mixed with meat slices.