PURPOSE: A manufacturing method of slices of dried duck meat is provided to increase the production amount of the slice of dried duck meat per unit, and to manufacture dried duck meat excellent in the sensory characteristics.CONSTITUTION: A manufacturing method of slices of dried duck meat comprises: a step of slaughtering a duck and removing body bones a step of removing both sides of breast meat and neck meat from the removed body bones a step of removing fat from the flesh in which body bones are removed a step of slicing the flesh, in which both sides of breast meat, neck meat and fat are removed, into thin slices a step of adding barbecue spice containing refined sugar, barbecue flavor powder, D-sorbitol, pepper powder, and vitamin C a step of obtaining enzymatic lysate by adding protease to an extract which is obtained by extracting the removed body bones a step of adding duck flavor powder which is obtained by the Maillard reaction by adding amino acid and saccharides to the enzyme lysate, and conducting a thermal processing at 120-180 deg. C for 3-10 minutes and a step of spreading the thin slices and drying.COPYRIGHT KIPO 2013[Reference numerals] (AA) Slitting the stomach of a duck and removing body bones (BB) Separating neck meat and breast meat from the body bones (CC) Removing fat from flesh without the body bones (DD) Chopping the flesh without the neck meat, the breast meat, and the fat (EE) Adding additives (FF) Thinly spreading the chopped flesh and drying본 발명은 오리의 배를 가른 후 몸통뼈를 제거하는 단계 제거된 몸통뼈에서 양쪽 가슴살 및 목쪽 살을 제거하는 단계 몸통뼈가 제거된 살집에서 기름기를 제거하는 단계 양쪽 가슴살 및 목쪽 부분에서 살과 기름기를 제거한 살집을 얇게 다지는 단계 및 다진 살집을 얇게 펼친 후 건조하는 단계를 포함하는 오리육포의 제조방법 및 이에 의해 제조된 오리육포를 제공한다.
