CN111789233A - Processing method of lemon-flavored duck crisp chips - Google Patents
Processing method of lemon-flavored duck crisp chips Download PDFInfo
- Publication number
- CN111789233A CN111789233A CN202010412435.2A CN202010412435A CN111789233A CN 111789233 A CN111789233 A CN 111789233A CN 202010412435 A CN202010412435 A CN 202010412435A CN 111789233 A CN111789233 A CN 111789233A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- lemon
- duck
- product
- 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
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 38
- 238000003672 processing method Methods 0.000 title abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 57
- 238000005554 pickling Methods 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 210000000481 breast Anatomy 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 235000004347 Perilla Nutrition 0.000 claims abstract description 12
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000006439 Lemna minor Nutrition 0.000 claims abstract description 8
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 8
- 235000013364 duck meat Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000019503 curry powder Nutrition 0.000 claims abstract description 4
- 238000000643 oven drying Methods 0.000 claims abstract description 3
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000019542 Cured Meats Nutrition 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 239000002352 surface water Substances 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000021438 curry Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 10
- 238000000861 blow drying Methods 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 241000272522 Anas Species 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 3
- 235000008227 Illicium verum Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 210000001723 extracellular space Anatomy 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Images
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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of lemon-flavor duck crisp chips, which comprises the following raw materials in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid; the pickling liquid comprises the following components in parts by weight: 100 parts of cooking wine, 100 parts of salt, 250 parts of monosodium glutamate, 90-110 parts of ginger, 40-60 parts of scallion, 15-30 parts of anise, 20-40 parts of perilla leaf powder, 40-70 parts of fresh lemon slice and 8500 parts of water, 9500 parts of sodium bicarbonate. The preparation method comprises selecting fresh or thawed duck breast meat, cleaning, cutting into meat pieces, pickling in prepared pickling liquid, draining, blow-drying, quick-freezing, vacuum frying the frozen raw materials, mixing with curry powder and spice powder, oven drying, sieving with a screen, and packaging. The invention adopts the method of combining perilla leaves with lemon slices for pickling, and brings a special flavor to the product while effectively removing the fishy smell of duck meat. The shape of the product is fixed by adopting a quick-freezing process before vacuum frying, and in the subsequent vacuum frying process, water in cell gaps is rapidly vaporized and expanded, so that the product is more crisp while the shape of the product is kept stable.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of lemon-flavor duck meat crisp chips.
Background
Duck meat has been regarded as a delicious dish on dining tables by common people since ancient times. At present, the feeding amount of meat ducks in China exceeds 70% of the total feeding amount in the world, and most of the meat ducks are processed and consumed in China except for a small number of exports, so that the meat ducks become the largest meat duck producing, processing and consuming countries in the world. However, from the product structure, most of the domestic duck products are concentrated on the traditional sauce marinated products at present, and the duck products are not favorable for consumers to carry during travel.
China has a large population and a large number of tourists going out every year, so that the research and development of the tourism leisure food have great market demands. Among various leisure foods, the meat crisp chips are good in taste, good in flavor and convenient to eat, and are suitable for being carried in a tour so as to be quickly favored by consumers.
From the process point of view, the meat crisp products belong to leisure jerky foods, and the moisture content in materials is reduced to a certain degree through a dehydration process to prolong the shelf life of the products. The dehydration method commonly used at present comprises hot air drying, frying drying, vacuum freeze drying, microwave drying and the like. The traditional hot air drying technology is the most widely applied drying method, but the color, the fragrance and the taste of the product are difficult to keep, and the loss of nutrient components is large. The dehydration speed of the traditional high-temperature frying process is higher, but the oil oxidation influences the product quality because the oil content of the product is higher; the vacuum freeze drying can bring extremely high product quality, but the problems of high processing cost, low production efficiency, high energy consumption and the like are caused due to long production period; the microwave drying has the advantages of energy conservation, high efficiency, sterilization, quality guarantee and the like, is more and more widely applied to the field of dry product processing, but the phenomenon of scorching caused by local overheating is easily generated in the later drying period, and the product quality is influenced.
Vacuum frying, which was started in the late 60 and early 70 20 th century, was used to fry potato chips, resulting in better quality products than the conventional frying process, and later used to dry the chips. After the 80 s, the technology developed applications faster. The advantages are that: firstly, vacuum frying is adopted, and the oil temperature can be greatly reduced. The product is not easy to fade and brown stain, the nutrient components of the raw materials are less damaged, and harmful substances generated by high-temperature frying are reduced. Secondly, the raw materials are heated in a vacuum state, and the product is not easy to oxidize. And under the vacuum state, the moisture in the intercellular spaces is rapidly vaporized and expanded, and the product is variable and crisp. At present, the technology is widely applied to starch foods, fruits and vegetables, including instant rice noodles, potato chips, apple chips and the like. However, there have been few studies on the application of high protein meat products.
Disclosure of Invention
The invention aims to provide a processing method of lemon-flavor duck crisp chips, which optimally applies a vacuum frying technology to duck processing and combines a unique fishy smell removing and seasoning technology.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the lemon-flavor duck crisp comprises the following components in parts by weight:
10000 parts of duck breast meat and 10000 parts of pickling liquid;
the pickling liquid comprises the following components in parts by weight:
100 parts of cooking wine, 100 parts of salt, 250 parts of monosodium glutamate, 90-110 parts of ginger, 40-60 parts of scallion, 15-30 parts of anise, 20-40 parts of perilla leaf powder, 40-70 parts of fresh lemon slice and 8500 parts of water, 9500 parts of sodium bicarbonate.
Preferably, the lemon-flavored duck crisp chips comprise the following components in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid;
the pickling liquid comprises the following components in parts by weight:
100 parts of cooking wine, 200 parts of salt, 100 parts of monosodium glutamate, 80 parts of ginger, 50 parts of green onion, 20 parts of anise, 30 parts of perilla leaf powder, 60 parts of fresh lemon slices and 9350 parts of water.
The preparation method of the lemon-flavored duck crisp chips comprises the following steps:
1) selecting fresh or unfrozen duck breast meat, and cleaning with water;
2) cutting duck breast meat into meat pieces, cleaning again and draining for later use;
3) weighing cooking wine, salt, monosodium glutamate, ginger, scallion, anise, perilla leaf powder and fresh lemon slices, adding into purified water, boiling and cooling to obtain a pickling liquid;
4) putting the meat raw materials into the prepared pickling liquid for pickling;
5) spreading the cured meat blocks, draining, and drying surface water until the surfaces of the meat blocks are not sticky;
6) quickly freezing the meat blocks on the air-dried surface, and then collecting, packaging and storing in a refrigeration house for later use;
7) frying the frozen raw materials in vacuum;
8) mixing the product with curry powder and spice powder, oven drying, and sieving;
9) and cooling and packaging the product to obtain the curry lemon-flavored duck crisp chip product.
Preferably, the meat piece size of step 2) is: 3 cm-4 cm, 1 cm-2 cm wide and 0.5 cm-1 cm thick.
Preferably, the pickling conditions in the step 3) are as follows: the temperature is 10-20 ℃, the time is 2-3 h, and the stirring is carried out once every 15-40 min.
Preferably, the temperature of the quick freezing in the step 6) is as follows: at the temperature of minus 35 to minus 25 ℃ for 0.5 to 1.5 hours, collecting and packaging after quick freezing is finished, and storing in a refrigeration house at the temperature of minus 18 ℃ for later use.
Preferably, the vacuum frying dehydration conditions in the step 7) are as follows: the vacuum degree is-0.090 MPa to-0.095 MPa, the frying temperature is 75-90 ℃, the frying time is 30-50min, and the vacuum deoiling time is 4-6 min.
Preferably, the mesh number of the screen in the step 8) is 50-70 meshes.
Preferably, the product of the step 9) is cooled and then packaged by filling nitrogen into an aluminum film composite bag.
The invention has the beneficial effects that:
1. the invention adopts the method of combining perilla leaves with lemon slices for pickling, and brings a special flavor to the product while effectively removing the fishy smell of duck meat.
2. The invention adopts a quick-freezing process before vacuum frying, so that the shape of the product is fixed, and in the subsequent vacuum frying process, water in the intercellular space is rapidly vaporized and expanded, so that the product shape is kept stable and becomes more crisp at the same time.
3. The invention is fried and dehydrated under the vacuum (-0.090 MPa to-0.095 MPa) low temperature (85 ℃ to 95 ℃), thereby effectively reducing the damage of high temperature to the nutrient components of duck meat and harmful substances generated by high temperature frying. Meanwhile, the fried food is fried under vacuum condition, the oxygen concentration is low, and the product is not easy to be oxidized and deteriorated.
4. The invention adopts the process of mixing the spice powder while the spice powder is hot after frying, can quickly develop series products with different tastes by mixing the spice powder with different formulas, has simple operation and is convenient for industrialized production.
5. The microbial detection of newly prepared and packaged products stored for 3 months shows that pathogenic bacteria (salmonella and staphylococcus aureus) are not detected, the total number of bacterial colonies/(cfu/g) is less than 100, and the coliform group/(MPN/100 g) is less than 3, thus meeting the national related product sanitation standard.
Drawings
FIG. 1: the invention relates to a processing process flow chart.
Detailed Description
In order to better understand the technical solution of the present invention, the technical solution provided by the present invention will be described in detail with reference to the following examples. The described embodiments are only some embodiments of the invention, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for making lemon-flavored duck crisp chips comprises the following steps:
1) selecting 10kg of fresh or unfrozen duck breast meat, and cleaning the duck breast meat by using tap water.
2) Cutting the raw materials into meat blocks with the length of 3-4 cm, the width of 1-2 cm and the thickness of 0.5-1 cm by a cutting tool, and cleaning and draining the meat blocks for later use.
3) 100ml of cooking wine, 150g of salt, 100g of monosodium glutamate, 80g of ginger (sliced), 50g of green onion (cut), 20g of star anise, 30g of perilla leaf powder and 80g of fresh lemon slices are weighed. Adding the above ingredients into 8kg of purified water, and adding water to 10 kg. Then boiling the pickling solution and cooling for use.
4) The meat blocks are put into the prepared pickling liquid, the mass ratio of the meat blocks to the pickling liquid is 1: 1, the meat blocks are pickled for 2 to 3 hours at the temperature of between 10 and 20 ℃, and the meat blocks are stirred once every 30 minutes to be uniformly pickled.
5) Spreading the cured meat blocks on a stainless steel net tray, draining, and blow-drying surface water until the surface of the meat blocks is not sticky.
6) And (3) putting the meat blocks on the air-dried surface into quick-freezing equipment, and quickly freezing for 1 hour at the temperature of minus 30 ℃. Then collecting and packaging the mixture and storing the mixture in a refrigeration house at the temperature of-18 ℃ for later use.
7) Vacuum frying, dehydrating and curing the frozen raw materials. The specific technological parameters are that the vacuum degree is-0.090 MPa to-0.095 MPa, the frying temperature is 90 ℃, the frying time is 35min, and the vacuum deoiling time is 6 min.
8) And cooling the product after vacuum frying, and filling nitrogen into an aluminum film composite bag for packaging to obtain the lemon original taste duck crisp chip product.
Example 2
A method for making lemon-flavored duck crisp chips comprises the following steps:
1) selecting 10kg of fresh or unfrozen duck breast meat, and cleaning the duck breast meat by using tap water.
2) Cutting the raw materials into meat blocks with the length of 3-4 cm, the width of 1-2 cm and the thickness of 0.5-1 cm by a cutting tool, and cleaning and draining the meat blocks for later use.
3) 100ml of cooking wine, 200g of salt, 100g of monosodium glutamate, 80g of ginger (sliced), 50g of green onion (cut), 20g of star anise, 30g of perilla leaf powder and 60g of fresh lemon slices are weighed. Adding the above ingredients into 8kg of purified water, and adding water to 10 kg. Then boiling the pickling solution and cooling for use.
4) The meat blocks are put into the prepared pickling liquid, the mass ratio of the meat blocks to the pickling liquid is 1: 1, the meat blocks are pickled for 2 to 3 hours at the temperature of between 10 and 20 ℃, and the meat blocks are stirred once every 30 minutes to be uniformly pickled.
5) Spreading the cured meat blocks on a stainless steel net tray, draining, and blow-drying surface water until the surface of the meat blocks is not sticky.
6) And (3) putting the meat blocks on the air-dried surface into quick-freezing equipment, and quickly freezing for 1 hour at the temperature of minus 30 ℃. Then collecting and packaging the mixture and storing the mixture in a refrigeration house at the temperature of-18 ℃ for later use.
7) Vacuum frying, dehydrating and curing the frozen raw materials. The specific technological parameters are that the vacuum degree is-0.090 MPa to-0.095 MPa, the frying temperature is 95 ℃, the frying time is 30min, and the vacuum deoiling time is 5 min.
8) And (3) mixing pepper powder and chili powder while the vacuum fried product is hot, wherein the spice powder is required to be dried and passes through a 60-mesh screen, and the powder mixing is required to be uniform.
9) And cooling the product, and then filling nitrogen into an aluminum film composite bag for packaging to obtain the spicy lemon-flavor duck crisp chip product.
Example 3
A method for making lemon-flavored duck crisp chips comprises the following steps:
1) selecting 10kg of fresh or unfrozen duck breast meat, and cleaning the duck breast meat by using tap water.
2) Cutting the raw materials into meat blocks with the length of 3-4 cm, the width of 1-2 cm and the thickness of 0.5-1 cm by a cutting tool, and cleaning and draining the meat blocks for later use.
3) 100ml of cooking wine, 150g of salt, 100g of monosodium glutamate, 80g of ginger (sliced), 50g of green onion (cut), 20g of star anise, 30g of perilla leaf powder and 50g of fresh lemon slices are weighed. Adding the above ingredients into 8kg of purified water, and adding water to 10 kg. Then boiling the pickling solution and cooling for use.
4) The meat blocks are put into the prepared pickling liquid, the mass ratio of the meat blocks to the pickling liquid is 1: 1, the meat blocks are pickled for 2 to 3 hours at the temperature of between 10 and 20 ℃, and the meat blocks are stirred once every 30 minutes to be uniformly pickled.
5) Spreading the cured meat blocks on a stainless steel net tray, draining, and blow-drying surface water until the surface of the meat blocks is not sticky.
6) And (3) putting the meat blocks on the air-dried surface into quick-freezing equipment, and quickly freezing for 1 hour at the temperature of minus 30 ℃. Then collecting and packaging the mixture and storing the mixture in a refrigeration house at the temperature of-18 ℃ for later use.
7) Vacuum frying, dehydrating and curing the frozen raw materials. The specific technological parameters are vacuum degree of-0.090 MPa to-0.095 MPa, frying temperature of 85 ℃, frying time of 40min and vacuum deoiling time of 5 min.
8) The curry powder is mixed with the finished product in hot state after vacuum frying, the spice powder is required to be dried and passes through a 60-mesh screen, and the powder mixing is required to be uniform.
9) And cooling the product, and then filling nitrogen into an aluminum film composite bag for packaging to obtain the curry lemon-flavored duck crisp chip product.
The above description is only a detailed description of specific embodiments of the present invention, and should not be taken as limiting the invention, and any modifications, equivalents and improvements made on the design concept of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The lemon-flavor duck crisp chips are characterized in that: the lemon-flavored duck crisp chip comprises the following raw materials in parts by weight:
10000 parts of duck breast meat and 10000 parts of pickling liquid;
the pickling liquid comprises the following components in parts by weight:
100 parts of cooking wine, 100 parts of salt, 250 parts of monosodium glutamate, 90-110 parts of ginger, 40-60 parts of scallion, 15-30 parts of anise, 20-40 parts of perilla leaf powder, 40-70 parts of fresh lemon slice and 8500 parts of water, 9500 parts of sodium bicarbonate.
2. The lemon flavored duck meat crisp according to claim 1, wherein the lemon flavored duck meat crisp is characterized in that: the lemon-flavored duck crisp chip comprises the following raw materials in parts by weight:
10000 parts of duck breast meat and 10000 parts of pickling liquid;
the pickling liquid comprises the following components in parts by weight:
100 parts of cooking wine, 200 parts of salt, 100 parts of monosodium glutamate, 80 parts of ginger, 50 parts of green onion, 20 parts of anise, 30 parts of perilla leaf powder, 60 parts of fresh lemon slices and 9350 parts of water.
3. The method for making the lemon-flavored duck meat crisp chips as claimed in claims 1-2, is characterized in that: the method comprises the following steps:
1) selecting fresh or unfrozen duck breast meat, and cleaning with water;
2) cutting duck breast meat into meat pieces, cleaning again and draining for later use;
3) weighing cooking wine, salt, monosodium glutamate, ginger, scallion, anise, perilla leaf powder and fresh lemon slices, adding into purified water, boiling and cooling to obtain a pickling liquid;
4) putting the meat raw materials into the prepared pickling liquid for pickling;
5) spreading the cured meat blocks, draining, and drying surface water until the surfaces of the meat blocks are not sticky;
6) quickly freezing the meat blocks on the air-dried surface, and then collecting, packaging and storing in a refrigeration house for later use;
7) frying the frozen raw materials in vacuum;
8) mixing the product with curry powder and spice powder, oven drying, and sieving;
9) and cooling and packaging the product to obtain the curry lemon-flavored duck crisp chip product.
4. The method of claim 3, wherein: the meat block size in the step 2) is as follows: 3 cm-4 cm, 1 cm-2 cm wide and 0.5 cm-1 cm thick.
5. The method of claim 3, wherein: the pickling conditions in the step 3) are as follows: the temperature is 10-20 ℃, the time is 2-3 h, and the stirring is carried out once every 15-40 min.
6. The method of claim 3, wherein: the temperature of quick freezing in the step 6) is as follows: at the temperature of minus 35 to minus 25 ℃ for 0.5 to 1.5 hours, collecting and packaging after quick freezing is finished, and storing in a refrigeration house at the temperature of minus 18 ℃ for later use.
7. The method of claim 3, wherein: the vacuum frying dehydration conditions in the step 7) are as follows: the vacuum degree is-0.090 MPa to-0.095 MPa, the frying temperature is 75-90 ℃, the frying time is 30-50min, and the vacuum deoiling time is 4-6 min.
8. The method of claim 3, wherein: the mesh number of the screen in the step 8) is 50-70 meshes.
9. The method of claim 3, wherein: and 9) cooling the product, and then filling nitrogen into an aluminum film composite bag for packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010412435.2A CN111789233A (en) | 2020-05-15 | 2020-05-15 | Processing method of lemon-flavored duck crisp chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010412435.2A CN111789233A (en) | 2020-05-15 | 2020-05-15 | Processing method of lemon-flavored duck crisp chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111789233A true CN111789233A (en) | 2020-10-20 |
Family
ID=72806714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010412435.2A Pending CN111789233A (en) | 2020-05-15 | 2020-05-15 | Processing method of lemon-flavored duck crisp chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111789233A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919146A (en) * | 2014-04-25 | 2014-07-16 | 马国丰 | Vacuum low-temperature fried beef jerk and processing technology thereof |
| CN104256702A (en) * | 2014-10-20 | 2015-01-07 | 广西华兴食品有限公司 | Method for removing fishy smell and protecting color of duck meat |
| JP6114864B1 (en) * | 2016-08-10 | 2017-04-12 | 日本ハム株式会社 | Method for producing dried meat products |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN108813429A (en) * | 2018-07-10 | 2018-11-16 | 安徽惠之园食品有限公司 | A kind of frying deep-sea strips off the skin the preparation process of fish |
-
2020
- 2020-05-15 CN CN202010412435.2A patent/CN111789233A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919146A (en) * | 2014-04-25 | 2014-07-16 | 马国丰 | Vacuum low-temperature fried beef jerk and processing technology thereof |
| CN104256702A (en) * | 2014-10-20 | 2015-01-07 | 广西华兴食品有限公司 | Method for removing fishy smell and protecting color of duck meat |
| JP6114864B1 (en) * | 2016-08-10 | 2017-04-12 | 日本ハム株式会社 | Method for producing dried meat products |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN108813429A (en) * | 2018-07-10 | 2018-11-16 | 安徽惠之园食品有限公司 | A kind of frying deep-sea strips off the skin the preparation process of fish |
Non-Patent Citations (4)
| Title |
|---|
| 傅延龄等: "《医圣药方中的食物调料》", 30 September 2017, 上海科学技术出版社, pages: 139 * |
| 陈跃文等: "食品产品开发虚拟仿真", 浙江工商大学出版社, pages: 173 * |
| 马力等: "真空油炸改善牛肉干品质的研究", 《肉类研究》, no. 4, 31 December 2003 (2003-12-31), pages 1 * |
| 黄桂秋: "《壮族传统文化与现代传承》", 31 July 2016, 光明日报出版社, pages: 88 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
| CN113598324B (en) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | Dried crisp slices of roast sausage and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028192B (en) | Method for producing instant pleurotus eryngii chips | |
| CN103416788B (en) | Crawfish crispy crawfish ball product and manufacturing technology thereof | |
| CN101518317B (en) | Fresh crisp vegetable production technique | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN103719929B (en) | Spicy bullfrog skin processing technology | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN104000218A (en) | Preparation method of dried pork of spotted pig and the dried pork of spotted pig | |
| CN104256696A (en) | Black pepper duck flavoring bag and processing technology thereof | |
| KR100692297B1 (en) | The method of making kimchi using soup of a young walleye pollac and the kimchi | |
| CN105231328A (en) | Spicy grilled cod fillet and production method thereof | |
| CN103919146A (en) | Vacuum low-temperature fried beef jerk and processing technology thereof | |
| CN111789233A (en) | Processing method of lemon-flavored duck crisp chips | |
| CN102524812A (en) | Freeze-drying duck blood silk noodle food and preparation method thereof | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| KR100795215B1 (en) | Apple jerky | |
| KR100718542B1 (en) | Mushroom jerky | |
| KR101695178B1 (en) | Instant frozen starch noodle mixed with meat and vegetables | |
| CN106722405A (en) | A kind of processing method of quick-freezing cooked Feng Wei Channel-catfish fishes | |
| CN108157844A (en) | A kind of preparation method of instant seafood fish balls | |
| KR100476419B1 (en) | Paprica kimchi and method for manufacturing thereof | |
| KR20110057757A (en) | Manufacturing method of eel powder soup | |
| CN104957671A (en) | Fermented chilli fermented soya bean fish belly canned food and preparation method thereof | |
| KR20040044806A (en) | The producing method of an instant fish and meat gruel | |
| CN103948073A (en) | Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201020 |