Method for making deep-fried ducks on assembly line

Abstract

The invention relates to a method for making deep-fried ducks on an assembly line. The method is characterized by comprising the following steps: (1) grouping the ducks: dividing the ducks into three groups, namely a large-duck group, a medium-duck group and a small-duck group, according to the weight of the ducks; (2) hanging the ducks: hanging at least two ducks in the same group on a duck hanging rack in the posture that duck heads are upward, ducks are back to back and duck abdomens are outward; (3) mounting the duck hanging rack on the cyclic assembly line of which the speed can be adjusted in a stepless manner; (4) deep-frying the ducks: enabling the ducks to enter a deep-frying pond along with the rotation of the cyclic assembly line, controlling the temperature of oil in the deep-frying pond, enabling the oil temperature to be 170-180 DEG C when the small ducks and the medium ducks are deep-fried, and enabling the oil temperature to be 175-180 DEG C when the large ducks are deep-fried; (5) taking the ducks out of the deep-frying pond, cooling the deep-fried ducks for the first time, unloading the ducks from the duck hanging rack, and cooling the ducks unloaded from the duck hanging rack for the second time; and (6) classifying the cooled ducks, and warehousing the classified ducks. According to the making method disclosed by the invention, the production of the deep-fried ducks on the assembly line can be realized, and the deep-fried ducks are uniform in color and delicious in taste; the quality of the deep-fried ducks is ensured, and the ducks are prevented from being fried to be burnt and are enabled to be deep fried, so that the health of people is facilitated, and the deep-frying efficiency is improved.

Description

technical field [0001] The invention relates to a poultry processing technology, in particular to an assembly line production method of fried duck. Background technique [0002] The deep-fried duck has bright color, delicious taste and good taste, and has been loved by consumers for a long time. In order to speed up the production speed of fried duck, a hanging frying machine has appeared, which can realize the assembly line frying process, and greatly reduce the labor intensity when frying in batches. As shown in the Chinese patent CN201410413868, the patent title is "An Automatically Controlled Meat Frying Machine". The rotation of the assembly line leaves the frying pool. However, different types of meat require different frying times, and the fried ducks are also different in size, frying time, temperature, and rotation speed of the circulation line. The quality of the duck; and it is easy to appear burnt or undercooked, which affects the quality of the product. Both ...

AI Technical Summary

Problems solved by technology

However, different types of meat require different frying times, and the fried ducks are also different in size, frying time, temperature, and rotation speed of the circulation line. The quality of the duck; and it is easy to appear burnt or undercooked, which affects the quality of the product. Both burnt and undercooked fried ducks are not conducive to people's health, and mass production, resulting in quality problems The loss is difficult to estimate; in addition, the temperature rise rate is slow when the frying tank is heated in the early stage, which affects the speed and efficiency of frying