The invention relates to a
processing method of lemon-
flavor duck crisp chips. The lemon-
flavor duck crisp chips contain the following
raw material components in parts by weight: 10000 parts of duck breast meat and 10000 parts of
pickling liquid, wherein the
pickling liquid contains the following components in parts by weight: 100 parts of cooking
wine, 100-250 parts of table salt, 9-110 parts ofmonosodium glutamate, 70-85 parts of fresh ginger, 40-60 parts of green onion, 15-30 parts of anises, 20-40 parts of folia perillae acutae
powder, 40-70 parts of fresh lemon slices and 8500-9500 partsof water. The
processing method comprises the steps of selecting the fresh or frozen duck breast meat, carrying out cleaning,
cutting the fresh or frozen duck breast meat into meat blocks, putting the meat blocks into the prepared
pickling liquid for pickling, carrying out leaching, blow-
drying and quick-freezing, carrying out vacuum frying on the frozen
raw material, mixing the material with
curry powder and spice
powder, and carrying out
drying, carrying out sieving by virtue of a sieving net, and carrying out packaging. By utilizing a method for combining folia perillae acutae with the lemon slices, the fishy smell of the duck meat is effectively removed, and a special
flavor is brought to a product. A quick-freezing process is utilized before the vacuum frying, so that the shape of the product is fixed;
moisture in intercellular spaces is acutely vaporized and swelled in the subsequent vacuum frying process, so that the form of the product is stabilized, and meanwhile, the productbecomes crispier.