PURPOSE: A composition of spiced duck rips is provided to remove the unique bad smell of duck meat, and to enrich useful nutrients.CONSTITUTION: A composition is obtained by dipping duck meat and duck ribs to seasoned sauce. The duck flesh comprises alkali hydrolysis materials of a silk peptide. Internal organs and bones of the duck are removed and the processed duck flesh is cut. For the duck rips, remove all bones except thighbones, and place the thighbones horizontally before cutting. The thighbones are cut when the duck meat is adhered to its lower part. Slice the meat cut with the thighbones, and form cuts on the meat. Hydrolysis materials are obtained by injecting combined microorganisms including Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, and Aspergillus oryzae into silk peptide. The hydrolysis materials are obtained by a substrate homogenizing the silk peptide to alkaline electrolyzed water. The seasoned sauce is made by the following: boil 2-5kg of old soy sauce, 1-4kg of white sugar, 2-4kg of starch syrup, 0.1-0.5kg of cloves of garlic, 0.05-0.1kg of whole bulb of ginger, 1-2kg of whole bulb of onion, 1-2kg of spring onion, 2-4kg of pear, 01.0.3kg of pepper seeds, and 1-2kg of cut apple in 20-30kg of alkaline electrolyzed water add 0.5-1.0kg of potato starch before boiling for 5-10 minutes and refrigerate and add 3-5kg of pear extract, 2-3kg of onion extract, 0.001-0.1kg of ginger extract, 0.3-0.4kg o chopped garlic, 0.1-0.3kg of coke, 0.02-0.004kg of nucleic acid artificial seasoning, 0.3-0.5kg of pepper seed oil, 0.5-0.7kg of caramel, 0.1-0.2kg of sesame oil, 0.1-0.2kg of refined rice wine, and 0.03-0.05kg of cooking wine.COPYRIGHT KIPO 2013본 발명은 내장 및 모든 뼈를 제거하여 얻은 오리육에 칼집을 내고, 양념소스에 침지하여 얻어지는 오리양념갈비 조성물 내지, 내장이 제거되고 대퇴골을 제외한 모든 뼈를 제거한 후, 대퇴골을 상단에 수평하게 위치시키고 그 하부에 오리육이 부착된 상태로 절단한 후, 상기 대퇴골이 상단에 부착되어 절단된 오리육을 포뜬 후 칼집을 낸 오리갈비를 양념소스에 침지하여 얻어지는 오리양념갈비 조성물을 제공한다.
