Abstract:

We undertook this study to optimize the key process parameters for the production of duck meat floss, including
four crucial factors affecting the processing of semi-finished product (initial cooking time, secondary cooking time, roasting
temperature and roasting time) and the important factors influencing the quality and physical properties of duck meat floss
during subsequent processing into finished product. The optimal process parameters were determined as follows: a twostep
cooking process for 3.0 h followed by 2.5 h was performed before roasting at 80 ℃ for 130 min to obtain semi-finished
product which was subsequently processed into finished product by mincing it with a cross-shaped blade for 2.0 min and
then roasting at 80 ℃ for 6.0 min with a thickness of 4 mm. Under these conditions, high-quality duck floss having a strong
aroma and golden color was obtained.

Key words: duck meat floss, production process, influence, quality, physical properties, key factors