CN107048223A

CN107048223A - A kind of preparation method of crispy fried duck

Info

Publication number: CN107048223A
Application number: CN201710002054.5A
Authority: CN
Inventors: 张小春
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-01-03
Filing date: 2017-01-03
Publication date: 2017-08-18
Anticipated expiration: 2037-01-03
Also published as: CN107048223B

Abstract

The invention provides a kind of preparation method of crispy fried duck, made in the steps below：The meat ginger of duck dried meat, green onion, Chinese prickly ash, cooking wine are pickled rear steamer and cooked；Plump and sturdy pork boiling water is cooked；By ripe duck dried meat meat and plump and sturdy pork chopping；Flour, starch, egg yolk, salt, chickens' extract and shredded meat are taken, add water stirring, flesh noodles paste is made；Egg is played into foam, plus the stirring of starch, glutinous rice flour, egg bubble paste is modulated into；Baking tray is smeared into one layer of edible oil, flesh noodles paste is put into, scrapes uniform to thickness；Egg bubble paste is poured into flesh noodles to paste over, strikes off, white sesameseed is uniformly sprinkled；Baking box is adjusted to 180 DEG C of face fire, and baking tray is put into, crisp-fried duck embryos are made by 220 DEG C of the fire in a stove before fuel is added；Baked crisp-fried duck embryos are changed and are cut into block, packs, vacuumizes, vanning is put into low-temperature cold store preservation；The crisp-fried duck embryos of defrosting are fried edible.The present invention replaces traditional fried making crispy fried duck in process of factory production using baking box baking, and easy control simple to operate, nutritional ingredient is higher, it is adaptable to produce in enormous quantities.

Description

A kind of preparation method of crispy fried duck

Technical field

Field is made the present invention relates to food processing, particularly, is related to a kind of preparation method of crispy fried duck.

Background technology

Duck nutritive value is very high, protein content about 16-25%, higher than poultry meat, its major protein be myosinogen and Myosin, another part is proteose, wherein containing the collagen and elastin laminin that are dissolved in water, separately there is a small amount of gelatin, Remaining is nonprotein nitrogen.Nonprotein nitrogen extract is more in meat, and taste is more delicious, and non-protein nitrogen content is higher than poultry meat in duck Much, thus taste is more delicious.Moderate fat content in duck, about 7.5%, it is low compared with pork, and mainly unsaturated fat Acid and low carbon fatty acid, therefore fusing point is low, about 35 degree, it is easy to digest.Contain B races water soluble vitamin 10 in 100 grams of ducks Milligram, wherein 6-8 milligrams is niacin, and remaining is riboflavin and ammonium sulfate, the another micrograms of 90-400 containing vitamin E.In duck Nicotinic Acid Content extremely enrich, it is one of composition of two kinds of important coenzyme in human body, to cardiac patients such as myocardial infarctions Person has protective effect.By theory of traditional Chinese medical science, duck has enriching yin, qi-restoratives, the sharp water effect of nourishing the stomach, thus duck is popular with consumers again. Existing duck food mainly has roast duck, boiled salted duck, sweet taste barbecued duck, Cold spiced duck, old radish stewed duck, crispy fried duck, Chinese chestnut stewed duck etc., These duck processing methods although ancient tradition, also respectively there is local flavor.

The process of the making crispy fried duck of the patent application publication of Chinese patent publication 94116902.2, to force-feed a duck as original Material, 18 kinds of Chinese medicines and green onion, ginger make on seasoning, and the sweet and sour work of soy sauce colorant and are made through pickling colouring, steaming, frying technological process.

A kind of crispy fried duck disclosed in CN103251070A, its manufacture craft is smeared after salt is pickled with adjusting to slaughter after duck impurity elimination living Material be cooked together, it is fried after spread after cooking wine and egg white again with fried.

Crispy fried duck disclosed in CN102048180A, its preparation method is to slaughter duck impurity elimination living, stew in soy sauce, fried crisp, sauced and throwing Light.

A kind of processing method of crispy fried duck disclosed in CN201610250658.7, its manufacture craft is pickled, water to slaughter Boil, arrange, halogen material stew in soy sauce, starching, short is packed, sterilize.

CN201510457625.5 discloses a kind of crispy fried duck leg, and its way is：(1) by golden hair grass, garden burnet, dried flower Beans, brevi-liguliflorate groundsel herb, longan seed, thorny elaeagnus leaf, narrowleaf falsepimpernel herb are crushed to 10~20 mesh, plus 6~8 times of decoctings boil 1~2 hour, and filter Remove slag, obtain decoction liquor；(2) highland barley, Chinese chestnut Seed removal of impurities are cleaned, it is small with the light alkaline soak 2~4 containing 1~2% sodium bicarbonate When, pull out and steamed into cage well-done, be milled into powder, add 2~3 times of glues and wear into slurry, press filtration is removed slag, filtrate addition condensed milk slow fire is stirred Thick slurry shape is mixed, Chinese chestnuts milk slurry is obtained；(3) duck leg removal of impurities is cleaned, uniformly smears the spiced salt, Herba Menthae powder, pickle 4~6 hours, treat With；(4) after the rice straw for cleaning removal of impurities is dried, it is immersed in pomegranate wine 1~2 hour, pulls out and drain wine liquid, wrap duck Two ends are tightened after leg, baking box is put into, is baked at 180~200 DEG C to straw immersion oil and goes out perfume (or spice), duck leg is taken out, it is stand-by；(5) by lily magnolia Bud is cleaned to dry and ground, and 60~80 are crushed to after stirring into dough, extrusion with strange refined son, breadcrumbs, oatmeal, decoction liquor Mesh, slow fire frying goes out perfume (or spice), obtains ripe face powder；(6) the duck leg of baking in step 4 is put into Chinese chestnuts milk slurry and stewed to moisten to juice is received, air-dried The ripe face powder of even application after surface, spray walnut oil, is put into baking box, baking is well-done to be produced.

Though the crispy fried duck of prior art production adds the different taste of crispy fried duck, need to pass through during factory process 1 fried process, edible oil temperature need to be heated to more than 100 DEG C, can produce substantial amounts of acrylamide；If the edible oil is by factory Progress is used for multiple times fried, can also produce substantial amounts of MDA；After high temperature frying, the nicotinic acid that is rich in duck, vitamin, The nutriments such as protein can be destroyed；Oil temperature is difficult to control in frying course；Substantial amounts of greasy dirt can be produced, these greasy dirts are Harmful substance, it is easy to carcinogenic in human body, it is quite unfavorable to human body；Documents CN201510457625.5 makes crispy fried duck Although leg, without fried, the technique is not suitable for high-volume industrial production.

The content of the invention

Present invention aims at provide a kind of preparation method of crispy fried duck, it is only necessary to passes through baking box baking, it is not necessary to fried, Need to be fried with the making for solving existing crispy fried duck, edible that unhealthy influence is caused on human body, fried heterocycle amine content is up to 17.59ng/g technical problem.

To achieve the above object, the invention provides a kind of preparation method of crispy fried duck, follow these steps to carry out：

(1) pickle, cook duck dried meat meat：After duck dried meat meat is cleaned, with the ginger that consumption is duck dried meat meat weight 2%, 2% green onion, 1% Wild pepper seed, the immersion at 20 DEG C~25 DEG C of normal temperature of 2% cooking wine pickle 30-60min, upper 80 DEG C~110 DEG C steaming 25min of steamer ~60min；

(2) plump and sturdy pork is cooked：After consumption is cleaned for the plump and sturdy pork of duck dried meat meat weight 50%, with 80 DEG C of boiling water~ 110 DEG C are boiled 20min~60min；

(3) chopping：Ripe duck dried meat meat and plump and sturdy pork are cut into 2mm~3mm shredded meats；

(4) flesh noodles paste is made：The amount of taking is the flour of duck dried meat meat weight 40%, 10% starch, 1.6% salt, 1% Chickens' extract, all shredded meats of 5~10 egg yolks and step 3, plus consumption stirs 2~3min extremely for the water of duck dried meat meat weight 40% Batter shape；

(5) egg bubble paste is made：The egg of 5~10 eggs is beaten into 5min-6min with egg-whisk to spuming, adds and uses Starch, 1% glutinous rice flour for duck dried meat meat weight 6% are measured, 2~3min is then stirred, egg bubble paste is modulated into；

(6) baking box baking：Baking tray surrounding and bottom are smeared into the thick edible oils of last layer 1mm, flesh noodles paste is put into, scrapes to thickness Uniformly；Egg bubble paste is poured on batter again, strikes off, then uniformly sprinkles consumption for the white sesameseed of duck dried meat meat weight 7%；Finally Baking tray is put into baking box, baking box is adjusted to 180 DEG C of face fire, 220 DEG C of the fire in a stove before fuel is added bakes 30-60min, crisp-fried duck embryos are made；

(7) stripping and slicing packing is preserved：Baked crisp-fried duck embryos are cut into block, packed with packing box, then are installed with packaging bag, are taken out Vacuum, vanning is put into -10 DEG C~-20 DEG C freezers of low temperature and preserved；

(8) thaw fried edible：Heating edible oil to oil temperature reaches 80 DEG C~90 DEG C, and the crisp-fried duck embryos of defrosting are put into oil In fry prepared food use.

The invention has the advantages that：

The present invention only need to pass through baking box baking during factory process, it is not necessary to by fried, will not produce propylene The carcinogens such as acid amides, MDA, are more avoided that the nutritional ingredients such as the nicotinic acid being rich in duck are destroyed by high temperature frying；Make Though crispy fried duck finally need to through edible oil it is fried after ability edible, this is fried to have disengaged from factory, and frying temperature is far smaller than biography The frying temperature of system method, health is more guaranteed；Crispy fried duck semi-finished product by baking box baking are than crisp-fried that conventional method makes Duck semi-finished product long shelf-life 1~2 month, it is adaptable to produce in enormous quantities.

According to《The evaluation and classification of food》Deng document, the crisp degree of crispy fried duck traditionally made is 4~7, often The 100g crispy fried duck protein contents are 13g~18g, and fat content is 20.3g~35g, and Nicotinic Acid Content is 3.5mg~3.8mg； Be 8~10 by the crisp degree of the crispy fried duck that makes of the present invention, the crispy fried duck protein content made per the 100g present invention for 15g~ 20g, fat content is 15~20g, and content of hydrochloric acid is 4mg~4.2mg, therefore nutritive value is higher.

In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages. Below with reference to embodiment, the present invention is further detailed explanation.

Embodiment

Embodiments of the invention are described in detail below, but the present invention can be limited and covered according to claim Multitude of different ways implement.

Embodiment 1：

A kind of preparation method of crispy fried duck, is made in the steps below, following ratio be using the weight of duck dried meat meat as The percentage by weight of radix：

(1) cleaned after duck dried meat meat thaws, with 2% ginger, 2% green onion, 1% wild pepper seed, 2% cooking wine, normal temperature 20~ 30min~60min, upper 80 DEG C~110 DEG C steaming 25min~60min of steamer are pickled in 25 DEG C of immersions；

(2) 80 DEG C~110 DEG C of boiling water boils 20min~60min after the plump and sturdy pork from 50% is cleaned；

(3) ripe duck dried meat meat, ripe plump and sturdy pork are cut into the wide shredded meats of 2mm~3mm；

(4) take 40% flour, 10% starch, egg yolk 5~10,1.6% salt, 1% chickens' extract and on All shredded meats stated, the water for plus 40% stirs 2~3min to batter shape, and flesh noodles paste is made；

(5) egg of 5~10 eggs is beaten into 5min-6min with egg-whisk to foam is played, the starch of plus 6%, 1% Glutinous rice flour, stir 2~3min, be modulated into egg bubble paste；

(6) baking tray of customization is smeared into the thick edible oils of last layer 1mm, is put into flesh noodles paste, scrapes uniform to thickness；Egg is steeped and pasted Pour into flesh noodles to paste over, strike off, 7% white sesameseed is uniformly sprinkled；Baking tray is put into baking box, baking box is adjusted to 180 DEG C of face fire, the fire in a stove before fuel is added 220 DEG C of roasting 30min~60min；

(7) baked crispy fried duck radicle is cut into block according to the packing box size of customization, packed with packing box, then use packaging bag Install, vacuumize, vanning is put into -10 DEG C~-20 DEG C freezers of low temperature and preserved；

(8) edible oil is heated to 80 DEG C~90 DEG C, and the crisp-fried duck embryos of defrosting are put into oil and fry prepared food use.

Embodiment 2：

A kind of preparation method of crispy fried duck, is made in the steps below：

(1) cleaned after 500g ducks dried meat meat thaws, with 10g ginger, 10g green onions, 5g wild pepper seed, 10g cooking wine, 20~25 DEG C of leachings of normal temperature Bubble pickles 30min~60min, upper 100 DEG C of steaming 25min of steamer；

(2) 100 DEG C of boiling water boils 20min after being cleaned from 500g plump and sturdy porks；

(4) 200g flour, 50g starch, egg yolk 5,8g salt, 5g chickens' extracts and above-mentioned all shredded meats, plus 200g water are taken, 3min is stirred to batter shape, flesh noodles paste is made；

(5) egg of 5 eggs is beaten into 5min with egg-whisk to foam, plus 30g starch, 5g glutinous rice flours is played, stirred 3min, is modulated into egg bubble paste；

(6) it is that the thick edible oils of last layer 1mm are smeared in 60cm*40cm*5cm baking trays surrounding and bottom by size, is put into duck dried meat Flesh noodles is pasted, and uniformly scrapes thick to 3cm；Egg bubble paste is poured into duck dried meat flesh noodles to paste over, strikes off, then uniformly sprinkles 35g white sesameseeds；Most Baking tray is put into baking box afterwards, baking box is adjusted to 180 DEG C of face fire, 220 DEG C of roasting 30min of the fire in a stove before fuel is added；

(8) baked crisp-fried duck embryos are cut into the block that size is 10cm*12cm*3cm, are 12cm*15cm*4cm with size Packing box packing, then installed, vacuumized with packaging bag, vanning is put into -10 DEG C~-20 DEG C freezers of low temperature and preserved；

(9) edible oil is heated to 80 DEG C~90 DEG C, and the crisp-fried duck embryos of defrosting are put into oil and fry prepared food use.

Comparative example：

A kind of processing method of crispy fried duck, is carried out according to the following steps：

(1) slaughter, the duck body or freezing duck body of unhairing, internal organ and duck's foot are standby with clear water rinsing 1-2 secondary control solid carbon dioxides；

(2) pickle, by the weight of duck body weight 1.5% than salt, 1% yellow rice wine, the uniform smearing duck of 0.01% natrium nitrosum Pickle 18 hours in body surface face；

(3) water is boiled, and the duck body boiling water boiling pickled is taken out after 10 minutes and drains water；

(4) arrange, breastbone is flattened, removes the thigh bone and residual hair exposed；

(5) halogen material stew in soy sauce, by the every hundred kilograms of duck put in order bodies, weighs 300 grams of shallot, 250 grams of ginger, 30 grams of Chinese prickly ash, 100 grams of tsaoko, 70 grams of cassia bark, white 120 grams of bandit, 75 grams of branch, 60 grams of fructus amomi, 50 grams of cloves, 80 grams of fennel seeds, 80 grams of Chinese cassia tree, 50 grams of brigand, anistree 25 grams, 30 grams of radix glycyrrhizae, 25 grams of honey, added water 200 kilograms of infusions 90 minutes, then duck body is placed in one into 100 Stew in soy sauce 50 minutes are spent, duck body is pulled out, drains water standby；

(6) starching, weighs cycloheptaamylose by duck body weight 0.2%, adds water and scattered paste shape is made, and it is good to be applied to stew in soy sauce Outer surface in duck body；

(7) short, 155 degree are heated to by edible oil, insert the fried shortcake of the Cold spiced duck body starched, and the time is 10 minutes；

(8) pack, the good duck body of short is inserted into hermetic bag, sealing is vacuumized；

(9) sterilize, packaged duck body is placed in bactericidal unit 121 degree sterilizings 20 minutes.

The 7th step need to carry out short in the preparation method, and edible oil temperature need to be heated to 155 degree, can produce substantial amounts of propylene Acid amides；If it is fried that the edible oil is used multiple times progress, substantial amounts of MDA can be also produced；After high temperature frying, in duck The nutriments such as the nicotinic acid being rich in can be destroyed；Oil temperature is difficult to control when simultaneously fried, and a large amount of greasy dirts of generation can be made to human body Into injury.

The crisp degree of crispy fried duck made by comparative example is 4~7, and protein content is 13g in every 100g crispy fried ducks ~18g, fat content is 20.3g~35g, and Nicotinic Acid Content is 3.5mg~3.8mg；The crisp degree of the present invention is 8~10, often The crispy fried duck protein content that the 100g present invention makes be 15g~20g, fat content be 15~20g, Nicotinic Acid Content be 4mg~ 4.2mg.Therefore, the crispy fried duck mouthfeel that the present invention makes is more preferably, more healthy, and suitable for industrial production.

The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies Change, equivalent substitution, improvement etc., should be included in the scope of the protection.

Claims

1. a kind of preparation method of crispy fried duck, it is characterised in that including：

(1) pickle, cook duck dried meat meat：After duck dried meat meat is cleaned, soaked at normal temperatures with ginger, green onion, wild pepper seed, cooking wine and pickle 30- 60min, upper steamer steams 25min~60min, and the ginger, green onion, wild pepper seed, the consumption of cooking wine are respectively the duck dried meat meat weight 2%th, 2%, 1%, 2%；

(2) plump and sturdy pork is cooked：After plump and sturdy pork is cleaned, with boiling water boiling 20min~60min, the consumption of the plump and sturdy pork For the 50% of duck dried meat meat weight,；

(3) chopping：Ripe duck dried meat meat and plump and sturdy pork are cut into shredded meat；

(4) flesh noodles paste is made：Take egg yolk, flour, starch, salt, chickens' extract and shredded meat, the 2~3min of stirring that adds water to batter shape, The flour, starch, salt, chickens' extract, the consumption of water are respectively 40%, 10%, 1.6%, 1%, the 40% of duck dried meat meat weight, institute The quantity for stating egg yolk is 5~10；

(5) egg bubble paste is made：The egg of 5~10 eggs is played into foam with egg-whisk, starch, glutinous rice flour is added, it is described Starch, the consumption of glutinous rice flour are respectively 6%, the 1% of duck dried meat meat weight, then stir 2~3min, are modulated into egg bubble paste；

(6) baking box baking：Baking tray surrounding and bottom are smeared into the thick edible oils of last layer 1mm, flesh noodles paste is put into, scrapes equal to thickness It is even；Egg bubble paste is poured on batter again, strikes off, then uniformly sprinkles white sesameseed, the consumption of the white sesameseed is duck dried meat meat weight The 7% of amount；Baking tray is finally put into baking box and bakes 30-60min, crisp-fried duck embryos are made；

(7) stripping and slicing packing is preserved：Baked crisp-fried duck embryos are cut into block, packed with packing box, then are installed with packaging bag, take out true Sky, vanning is preserved；

(8) thaw fried edible：Edible oil is heated, the crisp-fried duck embryos of defrosting are put into oil and fry prepared food use.

2. a kind of preparation method of crispy fried duck according to claim 1, it is characterised in that the normal temperature temperature is 20 DEG C~ 25 DEG C, the steamer temperature is 80 DEG C~110 DEG C.

3. a kind of preparation method of crispy fried duck according to claim 1, it is characterised in that the boiled water temperature is 80 DEG C~ 110℃。

4. the preparation method of a kind of crispy fried duck according to claim 1, it is characterised in that the width of the shredded meat is 2mm ~3mm.

5. a kind of preparation method of crispy fried duck according to claim 1, it is characterised in that described to beat the time foamy and be 5min-6min。

6. the preparation method of a kind of crispy fried duck according to claim 1, it is characterised in that the baking box environment is face fire 180 DEG C, 220 DEG C of the fire in a stove before fuel is added.

7. the preparation method of a kind of crispy fried duck according to claim 1, it is characterised in that described to save as -10 DEG C of low temperature ~-20 DEG C of freezers are preserved.

8. a kind of preparation method of crispy fried duck according to claim 1, it is characterised in that the heating edible oil is specially Oil temperature is set to reach 80 DEG C~90 DEG C.