Method for producing spicy duck wing roots

Abstract

The invention discloses a method for producing spicy duck wing roots. The method includes using frozen or fresh duck wing roots from non-epizootic areas as raw materials; washing and removing residual duck feathers and sundries; rolling and rubbing the washed duck wing roots for 2 h and statically pickling the duck wing roots at the temperature of 0-4 DEG C for 24 h; wrapping the statically pickled duck wing roots with flour, then deeply frying the duck wing roots at the temperature of 160+ / -5 DEG C for 3-5 min, fishing out the duck wing roots and cooling the duck wing roots; placing the deeply fried duck wing roots into plates and then quickly freezing the deeply fried duck wing roots in a cold storage at the temperature ranging from -30 DEG C to -32 DEG C for 3 h; bagging the quickly frozen duck wing roots, sealing bags, printing codes on the bags and carrying out freezing preservation on the duck wing roots at the temperature of -18 DEG C. The method has the advantages that degradation effects of papain on tendons of the duck wing roots are sufficiently utilized, and accordingly the difficult problems of poor flavor and difficulty in chewing finished products due to the fact that duck wing roots are high in tendon and connective tissue content can be solved; partial sodium chloride is replaced by potassium chloride, accordingly, the salt content can be lowered, dietary nutrition can be balanced, and the spicy duck wing roots have good flavor and taste and are ideal catering food.

Description

technical field [0001] The invention belongs to the technical field of deep processing of meat products, and relates to a production method of spicy duck wing root. Background technique [0002] The history of duck raising in my country can be estimated to 500 BC. At that time, there were documents recording scenes of raising ducks in large groups in my country. At present, my country has become the world's largest producer and consumer of duck meat. Duck meat has high nutritional value, the protein content of the edible part is about 16%-25%, higher than that of pork and chicken, the fat content is about 7.5%, and the composition ratio of fatty acids is easy to be digested and absorbed by the human body. According to the statistics of the Food and Agriculture Organization of the United Nations (FAO), my country's duck meat output was about 3 million tons in 2014, accounting for 69% of the world's total output. The cost of raising ducks is low, the price of duck meat is lo...

AI Technical Summary

Problems solved by technology

With the increase of meat duck products, the effective utilization of duck wing roots has become a difficult problem in the process of breading and frying. Due to the high content of tendons and connective tissue, excessive heating will cause the skin of duck wing roots to shrink and the duck meat to become brown. bad taste

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