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Process for producing quick-fried duck breasts

A production process and technology of duck breast, which is applied in the field of production process of stir-fried duck breast, to achieve the effects of improving yield, good taste and flavor, and increasing freeze-thaw stability

Inactive Publication Date: 2014-09-17
陕西东东包餐饮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Home-cooked food seems simple, but it is not an easy task to make it delicious and nutritious. You can go to a restaurant, but the fast pace of modern life does not allow us to spend a long time in restaurants

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0036] Production process

[0037] 1. Pretreatment

[0038] (1) Sliced ​​duck breast, marinated and oiled

[0039] ① Slicing: Take out the frozen duck breast, remove the packaging bag, wash it with clean water, place it at room temperature (20-30°C), thaw naturally, insert a needle thermometer into the center of the duck breast, and wait for the duck breast to When the internal temperature reaches -2~-4°C, adjust the thickness of the flaking machine to 0.3cm, place the duck breast neatly in the flaking machine and cut it into 0.3cm slices for later use.

[0040] ②Marinating: thaw the sliced ​​duck breast, control the moisture, put it into a clean stainless steel basin, add compound phosphate and salt to the basin, and stir the duck breast in the basin clockwise until the compound phosphate Dissolve completely with salt, then add ice water (0-5°C) and cooking wine and stir clockwise until the free water in the pot is completely absorbed by the meat slice...

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PUM

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Abstract

The invention relates to the technical field of catering food and particularly relates to a process for producing quick-fried duck breasts. The process disclosed by the invention is an all-new process which subverts the conventional home style dish production methods in a series of links, such as raw material treatment, production processing, storage, transportation, microwave production and the like. In order to realize the aims, the technical scheme adopted by the invention is as follows: the process comprises the steps: (1) pretreating; (2) frying, packaging and warehousing sauces; (3) mixing; (4) packaging; (5) warehousing and storing; (6) distributing to stores in a refrigerated manner; (7) vending in a microwave manner.

Description

1. Technical field [0001] The invention relates to the technical field of catering and food, in particular to a production process of stir-fried dried duck. 2. Background technology [0002] Home-cooked food seems simple, but it is not an easy task to make it delicious and nutritious. You can go to restaurants, but the fast pace of modern life does not allow us to spend a long time in restaurants. In modern life, more and more young people have basically no ability to cook, so it should be a very enjoyable thing to eat delicious home-cooked food conveniently and quickly under the fast-paced life. In addition, it will be a joy if you can also present a variety of freshly fried delicious home-cooked dishes similar to restaurants when entertaining relatives and friends at home. 3. Contents of the invention [0003] In order to solve the deficiencies in the above-mentioned background technology, the present invention provides a production process of stir-fried duck breast. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/70A23L13/42A23L13/50
Inventor 廖东
Owner 陕西东东包餐饮食品有限公司
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