In this paper, the optimal processing of sauce duck with cayenne pepper was investigated and volatile compounds in sauce duck leg were determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).

Dandelion (Taraxacum mongolicum) could be served as a food and a drug, and it can be applied in a hot pepper sauce, which extended its application in nutritional and functional value.

The combination of traditional cooking,nutrition and health caring,and modern food manufacturing technology will make deep process of such duck products possible as crispy fried duck,eight-treasure sauced duck and duck floss,which will enrich the varieties,better the r.

Effects of 60Co gamma ray treatment on microbial, physical and chemical indicators and sensory quality of vacuumpackaged sauced duck stored at room temperature were studied, which can provide experimental evidence for developing a noncold preservation technique for sauced duck.

The processing method of traditional roast duck is briefly introduced in this article.