CN103082324A

CN103082324A - Production technique of crispy duck product

Info

Publication number: CN103082324A
Application number: CN2011103617141A
Authority: CN
Inventors: 梁成
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-10-31
Filing date: 2011-10-31
Publication date: 2013-05-08

Abstract

The invention discloses a production technique of a duck product. The production technique comprises the steps of preparing rice wine from chill paste and sweet wine; preparing red rice from red kojic rice, mixing fermented glutinous rice and the red rice with an auxiliary material to prepare the crispy material; splitting a fresh duck into an entire block, paving, sprinkling salt and stacking inside a basin; standing for 4-6h; coating grease inside the duck to fold; placing the duck and a chest material by layers in a jar; sealing for 10 days; taking out the duck to put into another jar, spraying white sprit and then sealing for 14-15 days to obtain the crispy duck; cutting fresh pork, beef and ducks into blocks inside the basin, and spreading salt to pickle for 5-6 hours; and placing the crispy material and meat loaf into the jar to seal for 8-12 days. According to the technique, the duck preparing period is short, the quality is good and the flavor is unique.

Description

The crisp product producing process of duck

The present invention relates to food processing technology, particularly the crisp product producing process of a kind of duck.

The preparation of formation of the present invention (1) condiment: first bright red hot pepper is broken into peppery olive slurry, make sweet wine with glutinous rice, both are carried put into altar after closing, inoculate lactic acid bacteria, then add altar with salt solution, brew is more than 1 month, and red yeast rice is prepared into red colouring agent for food, also used as a Chinese medicine, auxiliary material hidden in vinasse, red colouring agent for food, also used as a Chinese medicine and chilli powder, spice and other accent mix, make the crisp material processed of new system.

(2) the fermentation brain system of duck: bright duck is cutd open along the back killed into a monoblock, gill and duck dish think of, then the duck body is shakeout in basin, medial surface up, evenly sprinkle refining thin salt, salinity be duck heavy 3%, be deposited in so from level to level and carried out salt marsh in basin 4 to 6 hours, seal crisp system after 10 days, the duck body is taken out, in another altar of packing into, spray a small amount of height from wine, then sealing is crisp 4-5 processed days again, namely gets the crisp goods of duck.

The preparation of material filling will become material filling, the processing of processing (1) the fried crisp duck duck bar vacuum packing product of brain duck series of products with (vegetable oil) frying of temperature oil with the condiment for the second time of crossing, to clear up with the duck bar that makes, remove the crisp goods be attached on the duck surface, then put into the baking oven drying, reduce its moisture content, making water content is 20% left and right, then the plastic packaging bag of packing into after fried, adds less, permitted material filling, then vacuum packaging, through the high steam sterilization, check goes out product again;

(2) processing of fried doze duck duck piece canned pack: after clearing up with duck, removing the material crisp processed that is attached on the duck surface, through fried, in the glass jar of packing into, the material filling of reinjecting is added a cover, and then uses heating water bath, and exhaust sealing is cooling, and check goes out product;

Embodiments of the invention 1:

The preparation of neencephalon material processed: break into the peppery slurry of removing with bright red hot pepper, make sweet wine with glutinous rice, both put into altar after mixing, inoculate lactic acid bacteria, then use salt water-stop altar mouth, brew becomes Liao's grain more than individual month, prepare red colouring agent for food, also used as a Chinese medicine with red yeast rice, to from wanting grain, red colouring agent for food, also used as a Chinese medicine and chilli powder, spice and other auxiliary and condiment tear to close evenly, make the crisp material processed of new system.

the fermentation modulation of duck: bright duck is cutd open along the back killed into a monoblock, gill and duck is pluged with molten metal, the duck body is shakeout in basin, medial surface up, sprinkle refining thin salt, be deposited in so from level to level in basin brain stain 4-6 hour, new system is applied in the duck body with the system material, close up the duck body, after the brain material processed that auxiliary last layer brain system at the bottom of altar was used, put the duck body that one deck inboard scribbles new system hoof material processed, one deck hoof material one deck processed duck body is packed in altar like this, sealing brain system is after 10 days, the duck body is taken out, pack in another altar, spray a small amount of high spirit, then sealing was done 4-5 processed days again, namely get the crisp goods of duck.

The preparation of material filling: will become material filling with (plant sleeve) frying of temperature oil with the condiment for the second time of crossing.The processing of processing (1) the fried crisp duck bar vacuum packing product of brain duck series of products, the brain duck bar that makes is cleared up, removed the concoction be attached on the duck surface, then put into baking oven dry, reduce its moisture content, making water content is 20% left and right, then the plastic packaging bag of packing into after fried, adds a little material filling, then vacuum packaging, wet sterilization is pressed in trade again, and check goes out product.

Claims

1. crisp product producing process of duck, it is characterized in that the preparation of (1) crisp material processed: first bright red hot pepper is broken into the capsicum slurry, make sweet wine with glutinous rice, put into altar after both are mixed, inoculate lactic acid bacteria, then use salt water-stop altar mouth, brew more than 1 month enzyme grain, red yeast rice is prepared into red colouring agent for food, also used as a Chinese medicine, will from wanting grain, red colouring agent for food, also used as a Chinese medicine and chilli powder, spice and other auxiliary and condiment rod to close evenly, make condiment;

(2) the crisp system of the fermentation of duck: bright duck is cutd open along the back killed into a monoblock, gill, then the duck body is shakeout in basin, medial surface up, evenly sprinkle refining thin salt, salinity be duck heavy 3%, be deposited in so from level to level and carry out salt in basin with steeping 4 to 6 hours, the crisp material processed of new system is applied in the duck body, close up the duck body, after the condiment that at the bottom of altar, the auxiliary last layer system of dozing was used, put the duck body that one deck inboard scribbles condiment, one deck is packed in altar with condiment one deck duck body like this, seal crisp system after 10 days, the duck body is taken out, pack in another altar, spray a small amount of high spirit, then seal 4-5 days, namely get duck product.

2. the crisp product producing process of duck according to claim 1, is characterized in that: the preparation of condiment, the processing of fried duck bar vacuum packing product, removal is attached to the crisp goods on the duck surface, then put into the baking oven drying, reduce its moisture content, making water content is 20% left and right, the plastic packaging bag of packing into after fried again, add a little material filling, then vacuum packaging, then wet sterilization is pressed in trade, check goes out product.