Method for producing spring rolls with duck meat

Abstract

The invention provides a method for producing spring rolls with duck meat. The method includes raw material pretreatment, filling manufacturing, wrapping forming, deep-frying and quick-freezing. The duck meat and pickling liquid are mixed with each other during raw material pretreatment and are rolled and rubbed under vacuum conditions for 30 minutes, the pickling liquid is completely absorbed, aratio of the duck meat to the pickling liquid is 1000:250, the vacuum degree is lower than -0.08 MPa, and the temperature of the duck meat is lower than 10 DEG C; the center temperatures of fillings are higher than or equal to 75 DEG C during filling manufacturing; deep-frying is carried out by the aid of soybean oil at the temperature of 160 DEG C for 2 minutes until the center temperatures of the fillings are higher than or equal to 70 DEG C. The method for producing the spring rolls with the duck meat has the advantages that rolling, rubbing and water retention treatment is carried out on the duck meat, accordingly, watery and succulent taste of the duck meat can be kept, and dry phenomena in later heating procedures can be prevented; modified cassava starch is added into the fillings when the fillings are fried, accordingly, bursting phenomena in the heating procedures can be prevented, moisture in the fillings can be prevented from being permeated into spring roll wrappers, the spring rolls can keep crispy after being conditioned and heated, and soupy feel of the spring rolls can be enriched.

Description

technical field [0001] The invention relates to a food production process, in particular to a production process for duck spring rolls, and belongs to the technical field of food processing. Background technique [0002] Spring rolls are a traditional food in Chinese folk festivals. It is currently popular all over China, especially in Jiangnan and other places. At the same time, because the protein content of duck meat is much higher than that of poultry meat, and the fat content is moderate and evenly distributed, it is very delicious. The duck spring rolls produced by the invention are crispy on the outside and tender on the inside, nutritious and delicious. [0003] With the improvement of people's living standards, the requirements for food are getting higher and higher, not only requiring delicious food, but also paying more and more attention to health and nutrition. The existing production methods of duck meat spring rolls on the market mainly have the following d...

AI Technical Summary

Problems solved by technology

The existing production methods of duck meat spring rolls on the market mainly have the following defects: (1) the ingredients are simple and the nutrition is not comprehensive; Often the duck meat with skin is high in fat content and greasy; (3) The duck meat used is not well pretreated, so that the product loses the tender and juicy characteristics of duck meat, which is easy to cause dryness, not only can not Maintain nutrition, but also lose the original deliciousness; (4) In deep frying, it is easy to burst, and the moisture of the stuffing is easy to penetrate into the spring roll skin, so that the spring rolls cannot maintain crispness and lack of soup; (5) Duck spring rolls It is easy to be damaged during freezing; (6) Duck spring rolls are easy to lose their original flavor during preservation, which is not conducive to the quality of the product