CN105918908A - Processing method of crispy fried ducks - Google Patents
Processing method of crispy fried ducks Download PDFInfo
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- CN105918908A CN105918908A CN201610250658.7A CN201610250658A CN105918908A CN 105918908 A CN105918908 A CN 105918908A CN 201610250658 A CN201610250658 A CN 201610250658A CN 105918908 A CN105918908 A CN 105918908A
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Abstract
The invention discloses a processing method of crispy fried ducks. The processing method of the crispy fried ducks is characterized by comprising the following steps: slaughtering ducks, removing feathers, internal organs and flippers, carrying out marinating, cooking the marinated ducks with water, sorting the cooked ducks, namely pressing the breastbones of the sorted cooked ducks to be flat, and removing exposed leg bones and residual feathers; stewing the cooked ducks with marinade, carrying out starching, namely weighing beta-cyclodextrin of which the weight is 0.1-0.2% of the weight of the to-be-starched ducks, adding water into the weighed beta-cyclodextrin so as to prepare thin paste, and coating inner and outer surfaces of the stewed ducks with the thin paste; carrying out oil-frying until the coated ducks are crispy, carrying out sealed packaging, and carrying out sterilizing. According to the processing method of the crispy fried ducks, the seasonings are adjusted, so that unique fresh and delicious flavor of the ducks is more obvious. Sodium nitrite and cyclodextrin are added so as to greatly prolong storage time of the crispy fried ducks; and tests have proven that the storage time of the crispy fried ducks is 12 months, so that food safety is ensured. By adding the beta-cyclodextrin, the processing method of the crispy fried ducks is capable of removing fishy smell of the ducks in a long time by utilizing unique 'cavity' structure of the cyclodextrin as well as effectively preventing the crispy fried ducks from dampening by the barrier layer formed by the cyclodextrin. The crispy fried ducks produced by the processing method are delicious in taste, crispy in the outsides, tender in the meat texture and long in storage lives.
Description
Technical field
The present invention relates to a kind of birds foodstuff production method, the processing method of a kind of crispy fried duck.
Background technology
Duck meat nutritive value is the highest, protein content about 16-25%, higher than poultry meat, and its major protein is myosinogen and myosin, and another part is proteose, wherein contains collagen protein and the elastin laminin being dissolved in water, separately has a small amount of gelatin, and remaining is the white nitrogen of non-denier.In meat, non-protein nitrogen extractum is the most, and taste is the most delicious, and in duck meat, non-protein nitrogen content is more much higher than poultry meat, thus taste is more delicious.Moderate fat content in duck meat, about 7.5%, low compared with Carnis Sus domestica, and mainly unsaturated fatty acid and low carbon fatty acid, therefore melt low, about 35 degree, it is easy to digestion.Containing B race water soluble vitamins 10 milligrams in 100 grams of duck meats, wherein 6-8 milligram is nicotinic acid, and remaining is riboflavin and ammonium sulfate, the another 90-400 microgram Han vitamin E.Nicotinic Acid Content in duck meat is the abundantest, and it is one of composition of two kinds of important coenzyme, effect protected to cardiacs such as myocardial infarctions in human body.By theory of Chinese medical science, duck meat has YIN nourishing, qi-restoratives, nourishing the stomach diuretic effect, thus duck meat is the most popular with consumers.Existing duck food mainly has roast duck, boiled salted duck, sweet taste barbecued duck, Cold spiced duck, old Radix Raphani stewed duck, crispy fried duck, Semen Castaneae stewed duck etc., although these ancient tradition of duck processing method, also local flavor it is respectively arranged with, but owing to processing method and raw material choice all exist some defect, in addition duck meat water content is high, breast water content is up to 78%, is carrying out, for raw material, the problem that deep processed product easily occurs that water outlet, variable color, shelf are short with duck meat.Also have in duck meat fat with a kind of smell, although going raw meat thing to process by blanching and addition Herba Alii fistulosi Rhizoma Zingiberis Recens etc., smell can be reduced in a large number in short time, but the most gradually thicken along with the resting period extends, cause Duck Products or holding time shorter, nutrition loss is more, different batches or bigger with the interindividual taste of batch, color and luster, nutritional labeling difference.The process making crispy fried duck such as Chinese patent publication 94116902.2 patent application publication, it is characterized in that with force-fed duck as raw material, 18 kinds of Chinese medicines and Herba Alii fistulosi, Rhizoma Zingiberis Recens makees condiment, and on the sweet and sour work of soy sauce colorant through pickling colouring, steam, frying technological process is made, and for example a kind of crispy fried duck disclosed in CN103251070A, it is characterized in that comprising following raw materials according, light duck 500-800g, Flos Allii Fistulosi 80-100g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 80-100g, anistree 8-10g, Fructus Anisi Stellati 8-10g, crude salt 80-100g, Rhizoma Zingiberis Recens 13-15g, Pericarpium Zanthoxyli 80-100g, Fructus Tsaoko 8-10g, material spills 50g, Ovum Gallus domesticus album 50g and Herba Coriandri 15g.Its processing technology is boiled together with flavoring agent for smearing after salt is pickled after slaughtering duck roguing alive, fried after spread material spill with Ovum Gallus domesticus album after again with fried.Though the crispy fried duck that the technique of above-mentioned two documents produces adds the different taste of crispy fried duck, but it is substantially still traditional pickled, steaming and decocting ripening and frying technological process, is only that flavouring agent is different.Do not solve crispy fried duck and preserve difficulty, fishy smell weight and the problem that easily gets damp again, crispy fried duck disclosed in CN102048180A, its manufacture method is to slaughter duck roguing alive, stew in soy sauce (material material has Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Anisi Stellati, Fructus Foeniculi, Oleum Linderae, old ginger, Sha Jiang, Herba Pelargonii Graveolentis, Fructus Tsaoko, Rhizoma Alpiniae Officinarum, Fructus Momordicae, Radix Angelicae Sinensis, Flos Caryophylli, battle array skin, Fructus Capsici, Semen Arecae, Cortex Cinnamomi, cigarette osmanthus, Herba Pugionii Cornuti, the Radix Angelicae Dahuricae and Herba Alii fistulosi Bulbus Allii and flavouring agent) fried crisp, sauced and polishing, though it has preferably improvement to crispy fried duck outward appearance, its most unresolved being difficult to preserves and moisture regain problem.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of holding time length, be difficult to moisture regain and go the crispy fried duck production method that smell is good.The purpose of the present invention is realized by following technical proposals: the production technology of the present invention is as follows:
1, slaughtering, duck body or the freezing duck body clear water rinsing 1-2 secondary control solid carbon dioxide of unhairing, internal organs and duck's foot are standby；
2, pickle, pickle 18 hours by the Sal of duck body weight 1-2% weight ratio, the yellow wine of 1%, 0.01% sodium nitrite uniform application duck surface；
3, decocting in water, takes out the duck body boiling water boiling pickled after 10 minutes and drains water；
4, arrange, breastbone is flattened, removes the thigh bone exposed and residual hair；
5, bittern material stew in soy sauce, by every hundred kilograms of duck bodies put in order, weigh 200-300 gram of Herba Alii fistulosi, 200-300 gram of Rhizoma Zingiberis Recens, 20-30 gram of Pericarpium Zanthoxyli, Fructus Tsaoko 100-120 gram, 70-100 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), white bandit 100-150 gram, Fructus Gardeniae 50-100 gram, Fructus Amomi 60-100 gram, Flos Caryophylli 50-100 gram, Fructus Foeniculi 60-100 gram, 70-100 gram of Semen Alpiniae Katsumadai of Cortex Cinnamomi 50-100 gram, anistree 20-30 gram, 30-50 gram of Radix Glycyrrhizae, Mel 20-30 gram, add water 200 kilograms of infusions 60-90 minute, be placed in one 100 degree of stew in soy sauces 50 minutes again by duck body, pulls duck body out, drains water standby；
6, starching, weighs cycloheptaamylose by duck body weight 0.1-0.2%, adds water and makes scattered paste shape, and is applied in the surface, duck inside and outside that stew in soy sauce is good；
7, short, is heated to 145-165 degree by edible oil, inserts the fried shortcake of the Cold spiced duck body starched, and the time is 10 minutes；
8, packing, duck body good for short is inserted sealing bag, evacuation seals；
9, sterilizing, packaged duck body is placed in bactericidal unit 121 degree of sterilizings 20 minutes.
The present invention adjustment by flavouring agent, alleviates the relevant flavour of a drug of flavouring agent, and makes the peculiar fresh fragrance of duck more prominent.By increasing sodium nitrite and cyclodextrin, considerably increase the shelf lives of crispy fried duck, after tested storage life 12 months, it is ensured that edible safety.The present invention, by adding cycloheptaamylose, utilizes special ' empty ' structure of cyclodextrin, can remove the raw meat pungent of duck, and the barrier layer formed by it for a long time, effectively prevents crispy fried duck moisture regain problem.The crispy fried duck delicious flavour that the present invention produces, outer crisp meat is tender, and shelf lives is long.
Detailed description of the invention
Embodiment 1, the processing method production technology of a kind of crispy fried duck is as follows:
1, slaughtering, duck body or the freezing duck body clear water rinsing 1-2 secondary control solid carbon dioxide of unhairing, internal organs and duck's foot are standby；
2, pickle, pickle 18 hours by the Sal of duck body weight 1% weight ratio, the yellow wine of 1%, 0.01% sodium nitrite uniform application duck surface；
3, decocting in water, takes out the duck body boiling water boiling pickled after 10 minutes and drains water；
4, arrange, breastbone is flattened, removes the thigh bone exposed and residual hair；
5, bittern material stew in soy sauce, by every hundred kilograms of duck bodies put in order, weighs 250 grams of Herba Alii fistulosi, 300 grams of Rhizoma Zingiberis Recens, 20 grams of Pericarpium Zanthoxyli, Fructus Tsaoko 110 grams, 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), white bandit 100 grams, Fructus Gardeniae 100 grams, Fructus Amomi 80 grams, Flos Caryophylli 100 grams, Fructus Foeniculi 60 grams, 100 grams of Semen Alpiniae Katsumadais of Cortex Cinnamomi 100 grams, anistree 20 grams, 50 grams of Mel of Radix Glycyrrhizae 20 grams, add water 200 kilograms of infusions 75 minutes, be placed in one 100 degree of stew in soy sauces 50 minutes again by duck body, pulls duck body out, drains water standby；
6, starching, weighs cycloheptaamylose by duck body weight 0.1%, adds water and make scattered paste shape, and is applied in the surface, duck inside and outside that stew in soy sauce is good；
7, short, is heated to 165 degree by edible oil, inserts the fried shortcake of the Cold spiced duck body starched, and the time is 10 minutes；
8, packing, duck body good for short is inserted sealing bag, evacuation seals；
9, sterilizing, packaged duck body is placed in bactericidal unit 121 degree of sterilizings 20 minutes.
Embodiment 2, the processing method production technology of a kind of crispy fried duck is as follows:
1, slaughtering, duck body or the freezing duck body clear water rinsing 1-2 secondary control solid carbon dioxide of unhairing, internal organs and duck's foot are standby；
2, pickle, pickle 18 hours by the Sal of duck body weight 1.5% weight ratio, the yellow wine of 1%, 0.01% sodium nitrite uniform application duck surface；
3, decocting in water, takes out the duck body boiling water boiling pickled after 10 minutes and drains water；
4, arrange, breastbone is flattened, removes the thigh bone exposed and residual hair；
5, bittern material stew in soy sauce, by every hundred kilograms of duck bodies put in order, weighs 300 grams of Herba Alii fistulosi, 250 grams of Rhizoma Zingiberis Recens, 30 grams of Pericarpium Zanthoxyli, Fructus Tsaoko 100 grams, 70 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), white bandit 120 grams, Fructus Gardeniae 75 grams, Fructus Amomi 60 grams, Flos Caryophylli 50 grams, Fructus Foeniculi 80 grams, 80 grams of Semen Alpiniae Katsumadais of Cortex Cinnamomi 50 grams, anistree 25 grams, 30 grams of Mel of Radix Glycyrrhizae 25 grams, add water 200 kilograms of infusions 90 minutes, be placed in one 100 degree of stew in soy sauces 50 minutes again by duck body, pulls duck body out, drains water standby；
6, starching, weighs cycloheptaamylose by duck body weight 0.2%, adds water and make scattered paste shape, and is applied in the surface, duck inside and outside that stew in soy sauce is good；
7, short, is heated to 155 degree by edible oil, inserts the fried shortcake of the Cold spiced duck body starched, and the time is 10 minutes；
8, packing, duck body good for short is inserted sealing bag, evacuation seals；
9, sterilizing, packaged duck body is placed in bactericidal unit 121 degree of sterilizings 20 minutes.
Embodiment 3, the processing method production technology of a kind of crispy fried duck is as follows:
1, slaughtering, duck body or the freezing duck body clear water rinsing 1-2 secondary control solid carbon dioxide of unhairing, internal organs and duck's foot are standby；
2, pickle, pickle 18 hours by the Sal of duck body weight 2% weight ratio, the yellow wine of 1%, 0.01% sodium nitrite uniform application duck surface；
3, decocting in water, takes out the duck body boiling water boiling pickled after 10 minutes and drains water；
4, arrange, breastbone is flattened, removes the thigh bone exposed and residual hair；
5, bittern material stew in soy sauce, by every hundred kilograms of duck bodies put in order, weighs 250 grams of Herba Alii fistulosi, 200 grams of Rhizoma Zingiberis Recens, 25 grams of Pericarpium Zanthoxyli, Fructus Tsaoko 120 grams, 80 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), white bandit 150 grams, Fructus Gardeniae 50 grams, Fructus Amomi 100 grams, Flos Caryophylli 75 grams, Fructus Foeniculi 100 grams, 70 grams of Semen Alpiniae Katsumadais of Cortex Cinnamomi 75 grams, anistree 30 grams, 40 grams of Mel of Radix Glycyrrhizae 30 grams, add water 200 kilograms of infusions 60 minutes, be placed in one 100 degree of stew in soy sauces 50 minutes again by duck body, pulls duck body out, drains water standby；
6, starching, weighs cycloheptaamylose by duck body weight 0.15%, adds water and make scattered paste shape, and is applied in the surface, duck inside and outside that stew in soy sauce is good；
7, short, is heated to 145 degree by edible oil, inserts the fried shortcake of the Cold spiced duck body starched, and the time is 10 minutes；
8, packing, duck body good for short is inserted sealing bag, evacuation seals；
9, sterilizing, packaged duck body is placed in bactericidal unit 121 degree of sterilizings 20 minutes.
Claims (2)
1. the processing method of a crispy fried duck, it is characterised in that: carry out in the steps below
(1) slaughtering, duck body or the freezing duck body clear water rinsing 1-2 secondary control solid carbon dioxide of unhairing, internal organs and duck's foot are standby；
(2) pickle, pickle 18 hours by the Sal of duck body weight 1-2% weight ratio, the yellow wine of 1%, 0.01% sodium nitrite uniform application duck surface；
(3) decocting in water, takes out the duck body boiling water boiling pickled after 10 minutes and drains water；
(4) arrange, breastbone is flattened, removes the thigh bone exposed and residual hair；
(5) bittern material stew in soy sauce, by every hundred kilograms of duck bodies put in order, weigh 200-300 gram of Herba Alii fistulosi, 200-300 gram of Rhizoma Zingiberis Recens, 20-30 gram of Pericarpium Zanthoxyli, Fructus Tsaoko 100-120 gram, 70-100 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), white bandit 100-150 gram, Fructus Gardeniae 50-100 gram, Fructus Amomi 60-100 gram, Flos Caryophylli 50-100 gram, Fructus Foeniculi 60-100 gram, 70-100 gram of Semen Alpiniae Katsumadai of Cortex Cinnamomi 50-100 gram, anistree 20-30 gram, 30-50 gram of Radix Glycyrrhizae, Mel 20-30 gram, add water 200 kilograms of infusions 60-90 minute, be placed in one 100 degree of stew in soy sauces 50 minutes again by duck body, pulls duck body out, drains water standby;
(6) starching, weighs cycloheptaamylose by duck body weight 0.1-0.2%, adds water and makes scattered paste shape, and is applied in the surface, duck inside and outside that stew in soy sauce is good；
(7) short, is heated to 145-165 degree by edible oil, inserts the fried shortcake of the Cold spiced duck body starched, and the time is 10 minutes；
(8) packing, duck body good for short is inserted sealing bag, evacuation seals；
(9) sterilizing, packaged duck body is placed in bactericidal unit 121 degree of sterilizings 20 minutes.
The processing method of a kind of crispy fried duck the most according to claim 1, it is characterised in that described bittern material is by 200-300 gram of Herba Alii fistulosi, 200-300 gram of Rhizoma Zingiberis Recens, 20-30 gram of Pericarpium Zanthoxyli, Fructus Tsaoko 100-120 gram, 70-100 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), white bandit 100-150 gram, Fructus Gardeniae 50-100 gram, Fructus Amomi 60-100 gram, Flos Caryophylli 50-100 gram, Fructus Foeniculi 60-100 gram, 70-100 gram of Semen Alpiniae Katsumadai of Cortex Cinnamomi 50-100 gram, anistree 20-30 gram, 30-50 gram of Radix Glycyrrhizae, Mel 20-30 gram, the 200 kilograms of infusions that add water form for 60-90 minute.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360414A (en) * | 2016-11-28 | 2017-02-01 | 徐州惠农鸭业有限公司 | Processing method of air dried duck |
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN107149096A (en) * | 2017-04-10 | 2017-09-12 | 陈昕懿 | A kind of preparation method of crisp-fried roast chicken |
| CN107484974A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of processing method of the ultrasonic assistant sauced duck meat palm |
| CN108740814A (en) * | 2018-04-23 | 2018-11-06 | 上海财治食品有限公司 | A kind of stewed duck with bean sauce and preparation method thereof |
| CN110521952A (en) * | 2019-08-27 | 2019-12-03 | 安徽云燕食品科技有限公司 | A kind of crispy fried duck and its preparation process |
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
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| JPS6075251A (en) * | 1983-09-29 | 1985-04-27 | Jintan Shokuhin Kk | Production of frozen food prefried potato |
| CN103251070A (en) * | 2013-05-17 | 2013-08-21 | 江苏鑫农投资发展有限公司 | Crispy fried duck |
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2016
- 2016-04-21 CN CN201610250658.7A patent/CN105918908A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6075251A (en) * | 1983-09-29 | 1985-04-27 | Jintan Shokuhin Kk | Production of frozen food prefried potato |
| CN103251070A (en) * | 2013-05-17 | 2013-08-21 | 江苏鑫农投资发展有限公司 | Crispy fried duck |
Non-Patent Citations (1)
| Title |
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| 严江华: "香酥鸭加工工艺", 《肉类研究》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360414A (en) * | 2016-11-28 | 2017-02-01 | 徐州惠农鸭业有限公司 | Processing method of air dried duck |
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN107149096A (en) * | 2017-04-10 | 2017-09-12 | 陈昕懿 | A kind of preparation method of crisp-fried roast chicken |
| CN107484974A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of processing method of the ultrasonic assistant sauced duck meat palm |
| CN108740814A (en) * | 2018-04-23 | 2018-11-06 | 上海财治食品有限公司 | A kind of stewed duck with bean sauce and preparation method thereof |
| CN110521952A (en) * | 2019-08-27 | 2019-12-03 | 安徽云燕食品科技有限公司 | A kind of crispy fried duck and its preparation process |
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
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Application publication date: 20160907 |