Production line production method of fried duck

Abstract

The invention relates to an assembly line production method for fried duck, which is characterized in that it includes the following steps: (1) grouping: divide the ducks into three groups according to weight: small, medium and large; At least two ducks in the same group are hung on the duck hanging rack with their heads up, back to back, and belly facing outward; (3) Install the duck hanging rack on a circulating assembly line with infinitely adjustable speed; (4) Frying: The ducks enter the frying tank with the rotation of the circulation line, and the oil temperature in the frying tank is controlled so that when frying small ducks and medium ducks, the oil temperature is 170‑180 ° C; when frying large ducks, the oil temperature is 175 ‑180℃; (5) out of pond, primary cooling, duck unloading, secondary cooling; (6) grading, storage. The preparation method of the present invention can realize the assembly line production of fried duck, make the fried duck uniform in color and delicious in taste; ensure the quality of fried duck, prevent fried scorching, and at the same time, ensure deep-fried doneness, which is beneficial to people's health, and Improve frying efficiency.

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