Making method of Sichuan hot crisp duck carcasses

A technology of Sichuan spicy crispy duck rack and production method, which is applied in the food field, can solve the problems of not being liked by consumers, single way of eating, rare product varieties, etc., and achieves the effect of promoting promotion, simple method and improving utilization rate.

Inactive Publication Date: 2018-04-13
成都市恒业生态农业有限公司
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AI-Extracted Technical Summary

Problems solved by technology

[0004] Nowadays, many people eat duck racks by boiling duck racks into soup or secretly making them i...
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Abstract

The invention discloses a making method of Sichuan hot crisp duck carcasses. The making method comprises the following making steps of (1) thoroughly cleaning duck carcasses, and cutting the cleaned duck carcasses into blocks; (2) putting the cut duck carcasses into boiling water, and performing cooking; (3) performing blending to obtain Sichuan hot pickling materials, putting the cooked duck carcasses into the pickling materials, and performing pickling; (4) putting the pickled duck carcasses into oil, and performing deep-frying for the first time; (5) pickling the duck carcasses which are first-time deep-fried for the second time; (6) applying specially-made applying materials on the duck carcasses which are pickled for the second time, and performing deep-frying for the second time; and(7) fishing out the duck carcasses which are deep-fried for the second time, performing filtration to remove oil, and sprinkling seasoning powder so as to obtain the Sichuan hot crisp duck carcasses.According to the making method of the Sichuan hot crisp duck carcasses provided by the invention, a new making method is created, more selection is provided for consumers, different consumer appetence is better met, the sales of products is better promoted, and further development of enterprises is promoted.

Application Domain

Technology Topic

Examples

  • Experimental program(1)

Example Embodiment

[0037] Example
[0038] A manufacturing method of Sichuan spicy crispy duck rack includes the following manufacturing steps:
[0039] (1) Wash the duck rack and cut it into pieces;
[0040] After the duck rack is cut into pieces, the length of each duck bone does not exceed 5 cm.
[0041] (2) Put the cut duck rack into boiling water and cook;
[0042] The specific steps of cooking are:
[0043] (21) Add clean water to the pot and boil;
[0044] (22) Pour the cut duck racks into boiling water, and constantly stir the boiling water to separate the duck racks from each other, so that each duck rack can fully contact the water;
[0045] (23) After keeping stirring for 5 minutes, quickly remove the duck rack and place it aside to filter the water.
[0046] (3) Prepare Sichuan spicy marinade, and put the cooked duck rack into the marinade for marinating;
[0047] The manufacturing method of the Sichuan spicy marinade is:
[0048] (31) Prepare dried chili, white sesame, tangerine peel, cinnamon, fresh lemon juice, sugar, salt, soy sauce, bean paste, oyster sauce, pepper oil, sesame oil and water as ingredients;
[0049] (32) Beat dried chili, white sesame, tangerine peel and cinnamon into powder;
[0050] (33) Mix dry chili powder, white sesame powder, tangerine peel powder, cinnamon powder, sugar, salt, soy sauce, oyster sauce and water in a weight ratio of 5:1:0.5:0.2:0.7:0.3:1:1:1:2. Together, stir in the container to make the initial marinade;
[0051] (34) Put the sesame oil, pepper oil and bean paste into the pot in a weight ratio of 3:0.5:2, mix and heat, keep the temperature at 120°C, and continue to stir for 5 minutes to obtain the initial oil;
[0052] (35) After turning off the heat, continue to stir the primary oil until the temperature of the primary oil drops to 90°C, add the primary oil to the primary marinade and stir evenly to obtain the Sichuan spicy marinade; among them, the primary oil and the primary The weight ratio of the marinade is 1:1.5.
[0053] (4) Put the marinated duck rack into oil for initial frying;
[0054] The duck rack needs to be marinated in Sichuan spicy marinade for 2 hours, and the oil temperature of the initial frying needs to be maintained at 200°C, and the initial frying time is 8 minutes.
[0055] (5) The duck rack after initial frying is marinated twice;
[0056] When the first fried duck rack is marinated for the second time, it should first be left standing on the slippery net for 2 minutes, and the resting duck rack should be marinated again in Sichuan spicy marinade for 3 hours.
[0057] (6) Spread a special sauce on the duck rack after the second marinade and deep-fry it twice;
[0058] The special wipes are made by mixing star anise powder, shan nai powder, yam powder, pepper powder, pepper powder and licorice powder in a weight ratio of 1:2:5:0.1:0.3:0.5; it is required when applying special wipes Spread the special powder evenly on the surface of the duck rack; the oil temperature during the second frying needs to be controlled at 130-150℃, and the time for the second frying is 12 minutes.
[0059] (7) Remove the duck rack after the second deep frying, drain the oil, and sprinkle with powder to complete the production of Sichuan spicy crisp duck rack.
[0060] The raw material powder is mixed with chili powder, white sesame powder, peanut powder, cumin powder and pepper powder in a weight ratio of 5:1:2:0.5:0.2.
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PUM

PropertyMeasurementUnit
Length<= 5.0cm
tensileMPa
Particle sizePa
strength10

Description & Claims & Application Information

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