CN103919150A - Duck skin processing method - Google Patents

Duck skin processing method Download PDF

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Publication number
CN103919150A
CN103919150A CN201410162488.8A CN201410162488A CN103919150A CN 103919150 A CN103919150 A CN 103919150A CN 201410162488 A CN201410162488 A CN 201410162488A CN 103919150 A CN103919150 A CN 103919150A
Authority
CN
China
Prior art keywords
duck skin
duck
skin
fried
processing method
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410162488.8A
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Chinese (zh)
Inventor
严斯文
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410162488.8A priority Critical patent/CN103919150A/en
Publication of CN103919150A publication Critical patent/CN103919150A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a duck skin processing method and aims to provide duck skin serving as a cooked food. By adoption of the technical scheme, the method comprises the following step of processing the duck skin according to processes of collecting, grease block removing, impregnating, airing, frying, packaging and freezing. The duck skin processing method is operated according to the following steps: (1) collecting the duck skin; (2) removing grease blocks on the reverse side of the duck skin; (3) impregnating the duck skin by using a sodium bicarbonate solution, wherein the concentration of the sodium bicarbonate solution is 5-10 percent; (4) airing the impregnated duck skin; (5) frying the aired duck skin; (6) packaging the fried duck skin in a sealed mode by using a plastic food bag; and (7) freezing the fried duck skin packaged in the sealed mode, and controlling the temperature of a freezing chamber to be 5 DEG C below zero to 10 DEG C below zero. The technical scheme adopted in the invention is simple and convenient to operate, and the duck skin is delicious and fresh in taste, pleasant in mouthfeel and wide in application.

Description

A kind of duck skin processing method
 
Technical field
The present invention relates to duck process technology.
Background technology
Application number is to disclose crisp-skinned low-fat roast duck and preparation method thereof and equipment in the description of 00134160.X, its technical process is to make by the boiling hot base of duck base, colouring, air-dry, freezing, air-dry and baking for the second time for the first time, wherein scald base and adopt 100 DEG C of water, duck base is immersed in hot water, constantly upset duck body, makes 30 seconds of duck body thermally equivalent; Air-dry is for the first time that duck base is remained on to humidity 15 is spent, in 5 DEG C of environment of temperature, dehumidifies two hours; Freezing is by duck base quick-frozen 72 hours; Air-dry is for the second time that duck base is remained on to humidity 15 is spent, in 5 DEG C of environment of temperature, dehumidifies two hours; Baking adopts steel courage type to hang stove, hangs duck bar and be located at duck base and be arranged in the gradient fields of 250-270 DEG C of furnace temperature in stove.In this, technique is processed separately shortage effect for duck skin.
Summary of the invention
The invention discloses a kind of duck skin processing method, object is to provide a kind of duck skin as dish.The technical solution used in the present invention is duck skin according to gathering, pluck bulk shortening, dipping, airing, fried, packaging, freezing procedure is processed.
A kind of duck skin processing method disclosed by the invention, follows these steps to operation: (1) gathers duck skin; (2) extract duck skin reverse side bulk shortening; (3) with saleratus solution dipping duck skin, saleratus solution concentration is 5 ﹪-10 ﹪; (4) airing is through the duck skin of dipping; (5) the fried duck skin drying; (6) the duck skin after fried with food plastic bag hermetic package; (7) freezing seal-packed fried duck skin, freezer temperature is controlled at subzero 5 DEG C-subzero 10 DEG C.Gather fresh duck skin, as processing raw material.Extract duck skin reverse side bulk shortening, make duck skin reverse side keep smooth, so that processing.With saleratus solution dipping duck skin, saleratus solution concentration is 5 ﹪-10 ﹪, and dip time is 1-2 hours.Airing, through the duck skin of dipping, makes duck skin dry tack free, is convenient to fried.The fried duck skin drying, makes duck skin expanded crisp.Duck skin after fried with food plastic bag hermetic package, prevents from making moist.Freezing seal-packed fried duck skin, freezer temperature is controlled at subzero 5 DEG C-subzero 10 DEG C, and the fried like this duck skin shelf-life can reach more than 300 days.This duck skin taste perfume (or spice) is fresh, can do separately soup, cold and dressed with sauce, can be used as the auxiliary material of other dish.
The technical solution used in the present invention is easy and simple to handle, and this duck skin taste perfume (or spice) is fresh, and mouthfeel is pleasant, of many uses.
Detailed description of the invention
Gather 100 of fresh duck skins, as processing raw material.Duck skin is whole skin, is that the duck from butchering strips.Extract duck skin reverse side bulk shortening, make duck skin reverse side keep smooth, then water cleans up.With saleratus solution dipping duck skin, saleratus solution concentration is 8 ﹪, and dip time is 2 hours.Under the sun, airing, through the duck skin of dipping, makes duck skin dry tack free.With the fried duck skin drying of rape seed oil of boiling, make duck skin expanded crisp.Duck skin after fried with food plastic bag hermetic package, prevents from making moist.Freezing seal-packed fried duck skin, freezer temperature is controlled at subzero 10 DEG C, and the fried like this duck skin shelf-life can reach more than 300 days.This duck skin taste perfume (or spice) is fresh, can do separately soup, cold and dressed with sauce, can be used as the auxiliary material of other dish.

Claims (1)

1. a duck skin processing method, is characterized in that following these steps to operation: (1) gather duck skin; (2) extract duck skin reverse side bulk shortening; (3) with saleratus solution dipping duck skin, saleratus solution concentration is 5 ﹪-10 ﹪; (4) airing is through the duck skin of dipping; (5) the fried duck skin drying; (6) the duck skin after fried with food plastic bag hermetic package; (7) freezing seal-packed fried duck skin, freezer temperature is controlled at subzero 5 DEG C-subzero 10 DEG C.
CN201410162488.8A 2014-04-22 2014-04-22 Duck skin processing method Pending CN103919150A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410162488.8A CN103919150A (en) 2014-04-22 2014-04-22 Duck skin processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410162488.8A CN103919150A (en) 2014-04-22 2014-04-22 Duck skin processing method

Publications (1)

Publication Number Publication Date
CN103919150A true CN103919150A (en) 2014-07-16

Family

ID=51137734

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410162488.8A Pending CN103919150A (en) 2014-04-22 2014-04-22 Duck skin processing method

Country Status (1)

Country Link
CN (1) CN103919150A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111345445A (en) * 2020-03-13 2020-06-30 保靖县松桂坊食品科技有限公司 Instant duck skin with opened bag and preparation method thereof
KR20200134470A (en) * 2019-05-22 2020-12-02 한국식품연구원 Method for preparing of processed foods using duck skin and processed foods prepared thereby

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101589819A (en) * 2008-05-30 2009-12-02 俞建成 A kind of preparation method of fried pig skin
CN101940331A (en) * 2010-08-30 2011-01-12 王有才 Processing method of pigskin puffed foods
CN102132886A (en) * 2011-03-08 2011-07-27 周德明 Production process for instant pork skin
CN102697073A (en) * 2012-06-15 2012-10-03 徐州福润禽业食品有限公司 Method for preparing duck skin
CN103202488A (en) * 2013-04-17 2013-07-17 田贵俊 Production method of pigskin puffed food
CN103535747A (en) * 2013-09-24 2014-01-29 湖北宝迪农业科技有限公司 Production process for instant pigskin

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101589819A (en) * 2008-05-30 2009-12-02 俞建成 A kind of preparation method of fried pig skin
CN101940331A (en) * 2010-08-30 2011-01-12 王有才 Processing method of pigskin puffed foods
CN102132886A (en) * 2011-03-08 2011-07-27 周德明 Production process for instant pork skin
CN102697073A (en) * 2012-06-15 2012-10-03 徐州福润禽业食品有限公司 Method for preparing duck skin
CN103202488A (en) * 2013-04-17 2013-07-17 田贵俊 Production method of pigskin puffed food
CN103535747A (en) * 2013-09-24 2014-01-29 湖北宝迪农业科技有限公司 Production process for instant pigskin

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200134470A (en) * 2019-05-22 2020-12-02 한국식품연구원 Method for preparing of processed foods using duck skin and processed foods prepared thereby
KR102245073B1 (en) * 2019-05-22 2021-04-28 한국식품연구원 Method for preparing of processed foods using duck skin and processed foods prepared thereby
CN111345445A (en) * 2020-03-13 2020-06-30 保靖县松桂坊食品科技有限公司 Instant duck skin with opened bag and preparation method thereof

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Application publication date: 20140716