Processing method of crispy fried ducks

Abstract

The invention discloses a processing method of crispy fried ducks. The processing method of the crispy fried ducks is characterized by comprising the following steps: slaughtering ducks, removing feathers, internal organs and flippers, carrying out marinating, cooking the marinated ducks with water, sorting the cooked ducks, namely pressing the breastbones of the sorted cooked ducks to be flat, and removing exposed leg bones and residual feathers; stewing the cooked ducks with marinade, carrying out starching, namely weighing beta-cyclodextrin of which the weight is 0.1-0.2% of the weight of the to-be-starched ducks, adding water into the weighed beta-cyclodextrin so as to prepare thin paste, and coating inner and outer surfaces of the stewed ducks with the thin paste; carrying out oil-frying until the coated ducks are crispy, carrying out sealed packaging, and carrying out sterilizing. According to the processing method of the crispy fried ducks, the seasonings are adjusted, so that unique fresh and delicious flavor of the ducks is more obvious. Sodium nitrite and cyclodextrin are added so as to greatly prolong storage time of the crispy fried ducks; and tests have proven that the storage time of the crispy fried ducks is 12 months, so that food safety is ensured. By adding the beta-cyclodextrin, the processing method of the crispy fried ducks is capable of removing fishy smell of the ducks in a long time by utilizing unique 'cavity' structure of the cyclodextrin as well as effectively preventing the crispy fried ducks from dampening by the barrier layer formed by the cyclodextrin. The crispy fried ducks produced by the processing method are delicious in taste, crispy in the outsides, tender in the meat texture and long in storage lives.

Description

technical field [0001] The invention relates to a method for producing poultry food, in particular to a method for processing crispy duck. Background technique [0002] The nutritional value of duck meat is very high, and the protein content is about 16-25%, which is higher than that of poultry meat. Its main proteins are sarcoplasmin and myosin, and the other part is interstitial protein, which contains water-soluble collagen and elastin. There is also a small amount of gelatin, and the rest is non-white nitrogen. The more non-protein nitrogen extracts in meat, the more delicious the taste. The content of non-protein nitrogen in duck meat is much higher than that of poultry meat, so the taste is more delicious. The fat content in duck meat is moderate, about 7.5%, lower than that of pork, and mainly unsaturated fatty acids and low-carbon fatty acids, so the melting temperature is low, about 35 degrees, and easy to digest. 100 grams of duck meat contains 10 milligrams of B...

AI Technical Summary

Problems solved by technology

It does not solve the problems of difficult preservation of crispy duck, heavy fishy smell and easy return to moisture. The crispy duck disclosed in CN102048180A is made by slaughtering live ducks, removing impurities, and marinating (materials include cinnamon, star anise, star anise, cumin, coriander, etc.) fruit, old ginger, sand ginger, fragrant leaves, grass fruit, ginger, mangosteen, angelica, cloves, skin, pepper, betel nut, cinnamon, smoked cinnamon, sand mustard, angelica dahurica, onion and garlic and seasoning) fried crisp, sauce Although it has improved the appearance of crispy duck, it still has not solved the problems of difficult preservation and moisture regain