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.