CN108703299A - A kind of production method of duck spring roll - Google Patents
A kind of production method of duck spring roll Download PDFInfo
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- CN108703299A CN108703299A CN201810531765.6A CN201810531765A CN108703299A CN 108703299 A CN108703299 A CN 108703299A CN 201810531765 A CN201810531765 A CN 201810531765A CN 108703299 A CN108703299 A CN 108703299A
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- 239000008107 starch Substances 0.000 claims abstract description 32
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 23
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000002386 leaching Methods 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
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- 244000291564 Allium cepa Species 0.000 claims description 35
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- 235000013311 vegetables Nutrition 0.000 claims description 7
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- 239000007864 aqueous solution Substances 0.000 claims description 5
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of production method of duck spring roll, including it is pretreatment of raw material, filling processed, bag molding, frying, quick-frozen；The pretreatment of raw material mixes duck and leaching taste liquid, and vacuum tumbling 30 minutes makes leaching taste liquid fully absorb, duck：Soak taste liquid=1000：250, vacuum degree is -0.08MPa hereinafter, duck temperature is at 10 DEG C or less；In the filling processed, filling central temperature >=75 DEG C；The frying, using the frying 2 minutes of 160 DEG C of soybean oil, until filling central temperature >=70 DEG C；The production method of the duck spring roll of the present invention is handled using the tumbling water conservation of duck, so that duck is maintained the mouthfeel of the tender succulence of water, avoid and occur dry and astringent phenomenon in heating process afterwards；The phenomenon that modified tapioca starch is added, can prevent from bursting in heating process when frying filling, and can prevent the moisture of filling from penetrating into spring roll wrapping, it can keep crunchy sensation after making spring roll conditioning heating；The soup sense of spring roll can also be made more rich.
Description
Technical field
The present invention relates to the production technologies of food, specifically, are related to the manufacturing technique method of duck spring roll, belong to food
Processing technique field.
Background technology
Spring roll is a kind of traditional food in folks of china red-letter day.It is currently a popular in all over China, contained especially on Jiangnan and other places.Together
Shi Yinwei duck protein contents are more much higher than poultry meat content, moderate fat content and distribution uniform, very delicious.The present invention
The duck spring roll of production, crisp outside tender inside, nutrition is delicious.
As the improvement of people's living standards, the requirement to food is also higher and higher, deliciousness is not required nothing more than, and increasingly
Be particular about health-nutrition.The production method of existing duck spring roll is primarily present following defect currently on the market：（1）Dispensing letter
It is single, not comprehensive nutrition；（2）The duck of use, duck fishy smell weight, the residual content of beast is not low, in order to which control cost is all often to have used band
The duck fat content height of skin is more greasy；（3）The duck of use, it is pretreated bad, make to lose duck water in product tender more
The characteristic of juice easily causes dry and astringent phenomenon, cannot not only keep nutrition, also loses original deliciousness；（4）In frying, it is easy out
Existing Decrepitation Phenomena, the moisture of filling easily infiltrate into spring roll wrapping, prevent spring roll from keeping crunchy sensation, soup sense to lack；（5）The duck spring
Volume is easy breakage in refrigerating process；（6）Duck spring roll is easy to lose original local flavor, is unfavorable for product during preservation
Quality.
Invention content
The present invention is for above insufficient, for the technical problems to be solved by the invention, provides a kind of duck spring roll
Following goal of the invention may be implemented in production method, the present invention：
（1）The duck raw material of the production method of duck spring roll of the present invention, use is all using the raw material for the duck factory that puts on record, and beast is residual
Content has all reached country and export standard, any artificial synthetic perfume and preservative is not added, using natural safe food materials；
Both nutrition deliciousness had been maintained, while having in turn ensured food security, the freezen protective time is long and flavor is not reduced；
（2）The production method of duck spring roll of the present invention is handled using the tumbling water conservation of duck, so that duck is maintained water tender more
The mouthfeel of juice avoids and occurs dry and astringent phenomenon in heating process afterwards；
（3）The production method of duck spring roll of the present invention, the tartar sauce of use, tartar sauce using the rice vinegar of deodorization, black pepper,
Fried shallot, while it being added to thick broad-bean sauce, thick chilli sauce and the thirteen spice for increasing flavor, it also has additional nutrients and conducive to digesting and assimilating
Honey；
（4）The production method of duck spring roll of the present invention fries the modified tapioca starch that filling is eventually adding：1）It prevents afterwards
The phenomenon that bursting in heating process；2）It prevents the moisture of filling from penetrating into spring roll wrapping, crunchy sensation can be kept after making spring roll conditioning heating；
3）Keep the soup sense of spring roll more rich；
（5）The production method of duck spring roll of the present invention can make the spring roll after frying crisp, while after jelly during packaging
Not cracky；
（6）The production method of duck spring roll of the present invention, makes duck spring roll during freezing after quick-frozen, the ice crystal of generation
Particle is small, is conducive to the quality of product, and has preferably kept the flavor of duck spring roll.
In order to solve the above technical problems, using following technical scheme：
The production method of a kind of production method of duck spring roll, the duck spring roll includes pretreatment of raw material, filling processed, packs into
Type, frying and quick-frozen.
As currently preferred technical solution, the pretreatment of raw material prepares duck, leaching taste liquid and vegetable stuffing, by duck
Meat and leaching taste liquid mixing, vacuum tumbling 30 minutes make leaching taste liquid fully absorb.
As currently preferred technical solution, the duck：Soak taste liquid mass ratio=1000：250, vacuum tumbling it is true
Reciprocal of duty cycle is -0.08MPa hereinafter, duck temperature is at 10 DEG C or less.
As currently preferred technical solution, the duck, for ripe peeling duck brisket, no extravasated blood, foreign are used
13mm capstan winches twist one time, are retained tumbling；
The leaching taste liquid, leaching taste liquid proportional is salt：Modified tapioca starch：Water=1：7：92；
The modified tapioca starch, model STABI-A 0170；
The vegetable stuffing, including diced carrot, diced onion and long green onion fourth；
Carrot cleaning, peeling it is spare to be cut into the side's 5*5*5mm fourth by the diced carrot；
The diced onion, onion is cleaned, is removed the peel, the about 5-8mm that dices it is spare, cannot cut；
The long green onion fourth, long green onion is cleaned, is removed the peel, the about 3mm that dices it is spare, can cut；.
As currently preferred technical solution, the filling processed, including filling is fried, the stir-fry filling is fried filling temperature requirement and is reached
75 DEG C, soybean oil 12kg heating is heated to 150 DEG C, long green onion fourth 20kg is added and fries out fragrance, and leaching taste duck 100.5kg is added, adjusts
Taste sauce 100kg, diced onion 81kg and diced carrot 40.5kg are fried to filling central temperature >=75 DEG C, are finally sieved into modified tapioca starch
6kg is stirred evenly, and cannot have starch group, and the cooling that takes the dish out of the pot is spare.
As currently preferred technical solution, the tartar sauce, by 30 parts of water, 20.5 parts of thin soy sauce, tonka-bean in June
40 parts of 30 parts of valve sauce, 4 parts of chilli paste in June, glad and 11.5 parts of rice vinegar and granulated sugar are uniformly mixed and are heated to 60 DEG C；Red green onion is added
0.3 part crisp, 0.9 part of thirteen spice, 0.5 part of black pepper, 5 parts of garlic powder, 10 parts of sesame oil, 25 parts of Chinese scholartree honey, are heated to 80 DEG C,
14 parts of modified tapioca starch aqueous solution is added, is heated to starch gelatinization and becomes viscous, and pol is 55-61 Brix；
The modified tapioca starch aqueous solution is made of 10 parts of 4 parts of modified tapioca starch and water.
As currently preferred technical solution, the bag molding, for cylinder, long 7.8-8.3cm.
As currently preferred technical solution, the frying, using Non-transgenic soybean 160 DEG C of oil frying 2 minutes, until
Filling central temperature >=70 DEG C.
It is described quick-frozen as currently preferred technical solution, -18 DEG C of central temperature is freezed to rapidly in -30 DEG C or less
Below.
As currently preferred technical solution, a kind of duck spring roll that the production method of duck spring roll obtains, -18
DEG C or less preserve and never degenerate for 24 months.
The present invention is had the following advantages compared with prior art using above technical scheme：
（1）The production method of duck spring roll of the present invention, does not add any artificial synthetic perfume and preservative, is to use entirely
Natural safe food materials；Both nutrition deliciousness had been maintained, while having in turn ensured food security, this product is the food of freezen protective,
It is preserved up to 24 months at -18 DEG C or less；
（2）The duck raw material of the production method of duck spring roll of the present invention, use is all using the raw material for the duck factory that puts on record, and beast is residual
Content has all reached country and export standard；
（3）The production method of duck spring roll of the present invention is handled using the tumbling water conservation of duck, so that duck is maintained water tender more
The mouthfeel of juice avoids and occurs dry and astringent phenomenon in heating process afterwards；
（4）The production method of duck spring roll of the present invention, the tartar sauce of use have added the rice vinegar of deodorization, black Hu in tartar sauce
Green pepper, fried shallot, while be added to increase flavor perfume (or spice) thick broad-bean sauce in June, June chilli paste, the thirteen spice of Jinan Hai Le, also
Have and has additional nutrients and conducive to the honey digested and assimilated；
（5）The production method of duck spring roll of the present invention, when frying filling, first heating soy oil is about heated to 150 DEG C, is added
Long green onion fourth fries out fragrance, and duck, tartar sauce, diced onion, the diced carrot added after water conservation is fried to filling central temperature >=75 DEG C,
Starch group cannot be had by being finally sieved into modified tapioca starch and stirring evenly, and the cooling that takes the dish out of the pot is spare；
Fry the modified tapioca starch that filling is eventually adding：1）The phenomenon that preventing from bursting in heating process afterwards；2）Prevent filling
Moisture penetrates into spring roll wrapping, and crunchy sensation can be kept after making spring roll conditioning heating；3）Keep the soup sense of spring roll more rich；
（6）The production method of duck spring roll of the present invention can make the spring roll after frying crisp with soy bean fried 2 minutes of 160 DEG C
It is crisp, while not cracky during packed after jelly；
（7）The production method of duck spring roll of the present invention, it is quick-frozen with -30 DEG C of modes below, make duck spring roll in freezing
In the process, the crystal ice granule of generation is small, is conducive to the quality of product, and has preferably kept the flavor of duck spring roll.
Specific implementation mode
A kind of production method of 1 duck spring roll of embodiment
A kind of production method of duck spring roll of the present invention, includes the following steps：
（1）Pretreatment of raw material：
Prepare duck, leaching taste liquid and vegetable stuffing；
The duck, qualified ripe peeling duck brisket, no extravasated blood, foreign etc. are twisted one time with 13mm capstan winches, are retained tumbling；
Fat content is low, is conducive to health；
The leaching taste liquid, leaching taste liquid proportional is salt：Modified tapioca starch：Water=1：7：92；
The modified tapioca starch, model STABI-A 0170 are purchased from the general Luo Xing in Hangzhou；
The vegetable stuffing, including diced carrot, diced onion and long green onion fourth；
Carrot cleaning, peeling it is spare to be cut into 5 × 5 × side 5mm fourth by the diced carrot；
The diced onion, onion is cleaned, is removed the peel, the about 5-8mm that dices it is spare, cannot cut；
The long green onion fourth, long green onion is cleaned, is removed the peel, the about 3mm that dices it is spare, can cut；
Above-mentioned duck and leaching taste liquid are mixed, vacuum tumbling 30 minutes makes leaching taste liquid fully absorb；Duck after tumbling water conservation,
The easily ripe good digestion of the soft tender succulence of water, is unlikely to generate dry and astringent phenomenon in heating process afterwards；
Wherein, in this step, duck：Soak taste liquid mass ratio=1000：250, the vacuum degree of vacuum tumbling be -0.08MPa with
Under, duck temperature control system is at 10 DEG C or less.
（2）Filling processed：
The filling processed, main includes frying filling：
The stir-fry filling fries filling temperature requirement and reaches 75 DEG C, and soybean oil 12kg heating is heated to 150 DEG C, the long green onion of vegetable stuffing is added
Fourth 20kg fries out fragrance, be added leaching taste duck 100.5kg, tartar sauce 100kg, diced onion 81kg and diced carrot 40.5kg fry to
Filling central temperature >=75 DEG C are finally sieved into modified tapioca starch 6kg and stir evenly, cannot there is starch group, and the cooling that takes the dish out of the pot is spare.
The tartar sauce weighs up siccative, wet feed in proportion, be heated to after mixing it is sticky, specially：
By 30 parts of water, 20.5 parts of thin soy sauce, 30 parts of perfume (or spice) thick broad-bean sauce in June, 4 parts of chilli paste in June, glad and 11.5 parts of rice vinegar and
40 parts of granulated sugar is uniformly mixed and is heated to 60 DEG C；0.3 part of fried shallot, 0.9 part of thirteen spice, 0.5 part of black pepper, garlic is added
5 parts of powder, 10 parts of sesame oil, 25 parts of Chinese scholartree honey are heated to 80 DEG C, and modified tapioca starch aqueous solution is added（4 parts of modified tapioca starch and
10 parts of water）It is heated to starch gelatinization to become viscous, and pol is required in 55-61 Brix.
In the above raw material, water, thin soy sauce, perfume (or spice) thick broad-bean sauce in June, chilli paste in June, glad and rice vinegar, sesame oil and Chinese scholartree bee
Honey is wet feed；
Granulated sugar, fried shallot, thirteen spice, black pepper, garlic powder are siccative；
（3）Bag molding：
Skin about 8-9g, filling about 11-12g are classified about 19-21g, and cylindrical, long 7.8-8.3cm not give the game away, to be rolled up after anti-fry
Side, starch fluid is uniformly coated onto side as possible at closing in.
Pine is had to when packing.
（4）It is fried：
Using Non-transgenic soybean 160 DEG C of oil frying about 2 minutes, until filling central temperature >=70 DEG C；
（5）It is quick-frozen：
Fried product is freezed into rapidly -18 DEG C of central temperature or less in -30 DEG C or less and carries out initial survey；
The initial survey, inspection product weight are 19-21g/, average 20g or more/it is initial survey certified products, it chooses and removes out foreign matter, dew
Filling, the product of coat rupture and shape do not meet cylindrical product.
（6）Gold is visited：
The product of above-mentioned initial survey is subjected to golden spy, golden bougie part is：Fe φ 1.2mm, Sus φ 2.0mm, NO-Fe φ 1.5mm, with
Being mixed into for foreign matter is prevented, and then is packed, when packaging carries out pack packaging, 10/white bag, and vacuum packaging, inner bag wants stamp.
（7）Keeping：
By obtained duck spring roll in -18 DEG C or less keepings, can preserve 24 months.
A kind of production method of duck spring roll of the present invention, has the following advantages：
（1）The production method of duck spring roll of the present invention, does not add any artificial synthetic perfume and preservative, is to use entirely
Natural safe food materials；Both nutrition deliciousness had been maintained, while having in turn ensured food security, this product is the food of freezen protective,
It is preserved up to 24 months at -18 DEG C or less；
（2）The duck raw material of the production method of duck spring roll of the present invention, use is all using the raw material for the duck factory that puts on record, and beast is residual
Content has all reached country and export standard；
（3）The production method of duck spring roll of the present invention is handled using the tumbling water conservation of duck, so that duck is maintained water tender more
The mouthfeel of juice avoids and occurs dry and astringent phenomenon in heating process afterwards；
（4）The production method of duck spring roll of the present invention, the tartar sauce of use have added the rice vinegar of deodorization, black Hu in tartar sauce
Green pepper, fried shallot, while be added to increase flavor perfume (or spice) thick broad-bean sauce in June, June chilli paste, the thirteen spice of Jinan Hai Le, also
Have and has additional nutrients and conducive to the honey digested and assimilated；
（5）The production method of duck spring roll of the present invention, when frying filling, first heating soy oil is about heated to 150 DEG C, is added
Long green onion fourth fries out fragrance, and duck, tartar sauce, diced onion, the diced carrot added after water conservation is fried to filling central temperature >=75 DEG C,
Starch group cannot be had by being finally sieved into modified tapioca starch and stirring evenly, and the cooling that takes the dish out of the pot is spare；
Fry the modified tapioca starch that filling is eventually adding：1）The phenomenon that preventing from bursting in heating process afterwards；2）Prevent filling
Moisture penetrates into spring roll wrapping, and crunchy sensation can be kept after making spring roll conditioning heating；3）Keep the soup sense of spring roll more rich；
（6）The production method of duck spring roll of the present invention can make the spring roll after frying crisp with soy bean fried 2 minutes of 160 DEG C
It is crisp, while not cracky during packed after jelly；
（7）The production method of duck spring roll of the present invention, it is quick-frozen with -30 DEG C of modes below, make duck spring roll in freezing
In the process, the crystal ice granule of generation is small, is conducive to the quality of product, and has preferably kept the flavor of duck spring roll.
Unless otherwise indicated, percentage of the present invention is weight percent, and ratio of the present invention is
Mass ratio.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
It, for those skilled in the art, still can be with although describing the invention in detail with reference to the foregoing embodiments
Technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in the guarantor of the present invention
Within the scope of shield.
Claims (10)
1. a kind of production method of duck spring roll, which is characterized in that
The production method of the duck spring roll includes pretreatment of raw material, filling processed, bag molding, frying and quick-frozen.
2. a kind of production method of duck spring roll according to claim 1, which is characterized in that
The pretreatment of raw material prepares duck, leaching taste liquid and vegetable stuffing, duck and leaching taste liquid is mixed, vacuum tumbling 30 minutes,
Leaching taste liquid is set to fully absorb.
3. a kind of production method of duck spring roll according to claim 2, which is characterized in that
The duck：Soak taste liquid mass ratio=1000：250, the vacuum degree of vacuum tumbling is -0.08MPa hereinafter, duck temperature exists
10 DEG C or less.
4. a kind of production method of duck spring roll according to claim 1, which is characterized in that
The duck, for ripe peeling duck brisket, no extravasated blood, foreign are twisted one time with 13mm capstan winches, are retained tumbling；
The leaching taste liquid, leaching taste liquid proportional is salt：Modified tapioca starch：Water=1：7：92；
The modified tapioca starch, model STABI-A 0170；
The vegetable stuffing, including diced carrot, diced onion and long green onion fourth；
Carrot cleaning, peeling it is spare to be cut into 5 × 5 × side 5mm fourth by the diced carrot；
The diced onion, onion is cleaned, is removed the peel, the about 5-8mm that dices it is spare, cannot cut；
The long green onion fourth, long green onion is cleaned, is removed the peel, the about 3mm that dices it is spare, can cut.
5. a kind of production method of duck spring roll according to claim 1, which is characterized in that
The filling processed, including filling is fried, the stir-fry filling fries 75 DEG C of filling temperature, and soybean oil 12kg heating is heated to 150 DEG C, length is added
Green onion fourth 20kg fries out fragrance, and leaching taste duck 100.5kg, tartar sauce 100kg, diced onion 81kg and diced carrot 40.5kg is added and fries
It to filling central temperature >=75 DEG C, is finally sieved into modified tapioca starch 6kg and stirs evenly, cannot there is starch group, the cooling that takes the dish out of the pot is spare.
6. a kind of production method of duck spring roll according to claim 5, which is characterized in that
The tartar sauce, by 30 parts of water, 20.5 parts of thin soy sauce, 30 parts of perfume (or spice) thick broad-bean sauce in June, 4 parts of chilli paste in June, it is glad and
40 parts of 11.5 parts of rice vinegar and granulated sugar are uniformly mixed and are heated to 60 DEG C；0.3 part of fried shallot, 0.9 part of thirteen spice, black pepper is added
0.5 part of powder, 5 parts of garlic powder, 10 parts of sesame oil, 25 parts of Chinese scholartree honey are heated to 80 DEG C, and 14 parts of modified tapioca starch aqueous solution is added,
It is heated to starch gelatinization to become viscous, and pol is 55-61 Brix；
The modified tapioca starch aqueous solution is made of 10 parts of 4 parts of modified tapioca starch and water.
7. a kind of production method of duck spring roll according to claim 1, which is characterized in that
The bag molding, for cylinder, long 7.8-8.3cm.
8. a kind of production method of duck spring roll according to claim 1, which is characterized in that
The frying, using Non-transgenic soybean 160 DEG C of oil frying 2 minutes, until filling central temperature >=70 DEG C.
9. a kind of production method of duck spring roll according to claim 1, which is characterized in that
It is described quick-frozen, -18 DEG C of central temperature or less is freezed to rapidly in -30 DEG C or less.
10. a kind of production method of duck spring roll according to claim 1, which is characterized in that
The duck spring roll that a kind of production method of duck spring roll obtains, -18 DEG C or less preservations are never degenerated for 24 months.
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| CN201810531765.6A CN108703299A (en) | 2018-05-29 | 2018-05-29 | A kind of production method of duck spring roll |
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| CN201810531765.6A CN108703299A (en) | 2018-05-29 | 2018-05-29 | A kind of production method of duck spring roll |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720600A (en) * | 2019-11-12 | 2020-01-24 | 江苏长寿集团有限公司 | Duck vegetable roll and preparation process thereof |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720600A (en) * | 2019-11-12 | 2020-01-24 | 江苏长寿集团有限公司 | Duck vegetable roll and preparation process thereof |
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Application publication date: 20181026 |