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.

In this experiment , four good natural preservatives was optimized from six preservatives according to the fresh-keeping effect on low temperature Chinese cooking duck(LTCCD).

According to HACCP program, we analyzed hazard in the Sauce-duck processing, defined the critical control points, established critical limit and effective monitoring measures to produce safe and high quality Sauce-duck.