Method for improving and conditioning quality of spiced duck tongues

The invention discloses a method for improving and conditioning quality of spiced duck tongues, belonging to the technical field of fine and further processing of table poultry products. The method mainly comprises the processes of: defrosting and trimming duck tongues, boiling according to a formula, dipping and balancing in a water-activity reducing reagent, draining, carrying out vacuum microwave freezing together with vacuum microwave drying on the duck tongues till the a certain moisture content (or water activity) is achieved, packaging in vacuum and then sterilizing at high temperature. The method has the advantages that the spiced duck tongue products with good quality and longer quality guarantee period can be obtained by the operations of adding monascus colors, applying the water-activity reducing reagent and jointly drying by combining the microwave freeze-drying and vacuum microwaves so as to reduce the water activity of the products; meanwhile, the texture and the chewiness of the products are improved, and the high-quality semi-dryness spiced duck tongue products are finally obtained under the premise of prolonging the shelf life of the products.