Processing method of lemon-flavor duck crisp chips

A technology of lemon slices and duck meat, which is applied in the field of food processing and can solve the problems of less applied research

Pending Publication Date: 2020-10-20
JIANGSU LAOHOU ZHENQIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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  • Processing method of lemon-flavor duck crisp chips

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Embodiment 1

[0040] A kind of preparation method of lemon-flavored duck meat slices, described method comprises the following steps:

[0041] 1) Select 10kg of fresh or thawed duck breast meat and wash it with tap water.

[0042] 2) Cut the raw material into meat pieces with a length of 3cm to 4cm, a width of 1cm to 2cm, and a thickness of 0.5cm to 1cm with a cutting knife, wash and drain again and set aside.

[0043] 3) Weigh 100ml of cooking wine, 150g of salt, 100g of monosodium glutamate, 80g of ginger (sliced), 50g of green onion (cut into sections), 20g of star anise, 30g of perilla leaf powder, and 80g of fresh lemon slices. Add the above-mentioned ingredients into 8kg of purified water, and then add water to 10kg. The marinade is then boiled and cooled for use.

[0044] 4) Put the raw meat pieces into the prepared pickling solution, the mass ratio of the meat pieces to the pickling solution is 1:1, marinate at 10°C-20°C for 2h-3h, stir once every 30 minutes Let it marinate evenl...

Embodiment 2

[0050] A kind of preparation method of lemon-flavored duck meat slices, described method comprises the following steps:

[0051] 1) Select 10kg of fresh or thawed duck breast meat and wash it with tap water.

[0052] 2) Cut the raw material into meat pieces with a length of 3cm to 4cm, a width of 1cm to 2cm, and a thickness of 0.5cm to 1cm with a cutting knife, wash and drain again and set aside.

[0053] 3) Weigh 100ml of cooking wine, 200g of salt, 100g of monosodium glutamate, 80g of ginger (sliced), 50g of green onion (cut into sections), 20g of star anise, 30g of perilla leaf powder, and 60g of fresh lemon slices. Add the above-mentioned ingredients into 8kg of purified water, and then add water to 10kg. The marinade is then boiled and cooled for use.

[0054]4) Put the raw meat pieces into the prepared pickling solution, the mass ratio of the meat pieces to the pickling solution is 1:1, marinate at 10°C-20°C for 2h-3h, stir once every 30 minutes Let it marinate evenly...

Embodiment 3

[0061] A kind of preparation method of lemon-flavored duck meat slices, described method comprises the following steps:

[0062] 1) Select 10kg of fresh or thawed duck breast meat and wash it with tap water.

[0063] 2) Cut the raw material into meat pieces with a length of 3cm to 4cm, a width of 1cm to 2cm, and a thickness of 0.5cm to 1cm with a cutting knife, wash and drain again and set aside.

[0064] 3) Weigh 100ml of cooking wine, 150g of salt, 100g of monosodium glutamate, 80g of ginger (sliced), 50g of green onion (cut into sections), 20g of star anise, 30g of perilla leaf powder, and 50g of fresh lemon slices. Add the above-mentioned ingredients into 8kg of purified water, and then add water to 10kg. The marinade is then boiled and cooled for use.

[0065] 4) Put the raw meat pieces into the prepared pickling solution, the mass ratio of the meat pieces to the pickling solution is 1:1, marinate at 10°C-20°C for 2h-3h, stir once every 30 minutes Let it marinate evenl...

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Abstract

The invention relates to a processing method of lemon-flavor duck crisp chips. The lemon-flavor duck crisp chips contain the following raw material components in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid, wherein the pickling liquid contains the following components in parts by weight: 100 parts of cooking wine, 100-250 parts of table salt, 9-110 parts ofmonosodium glutamate, 70-85 parts of fresh ginger, 40-60 parts of green onion, 15-30 parts of anises, 20-40 parts of folia perillae acutae powder, 40-70 parts of fresh lemon slices and 8500-9500 partsof water. The processing method comprises the steps of selecting the fresh or frozen duck breast meat, carrying out cleaning, cutting the fresh or frozen duck breast meat into meat blocks, putting the meat blocks into the prepared pickling liquid for pickling, carrying out leaching, blow-drying and quick-freezing, carrying out vacuum frying on the frozen raw material, mixing the material with curry powder and spice powder, and carrying out drying, carrying out sieving by virtue of a sieving net, and carrying out packaging. By utilizing a method for combining folia perillae acutae with the lemon slices, the fishy smell of the duck meat is effectively removed, and a special flavor is brought to a product. A quick-freezing process is utilized before the vacuum frying, so that the shape of the product is fixed; moisture in intercellular spaces is acutely vaporized and swelled in the subsequent vacuum frying process, so that the form of the product is stabilized, and meanwhile, the productbecomes crispier.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing lemon-flavored crispy duck chips. Background technique [0002] Duck has been regarded as a delicacy on the table by the common people since ancient times. At present, my country's meat duck breeding has exceeded 70% of the world's total breeding. Except for a small part of export, most of them are processed and consumed domestically. Therefore, my country has become the world's largest meat duck production, processing and consumption country. However, from the perspective of product structure, most domestic duck products are currently concentrated in traditional sauce and brine products, which is not conducive to consumers' travel. [0003] my country has a large population and a large number of tourists go out every year. Therefore, there is a huge market demand for the research and development of tourism leisure food. Among the various snack foods, meat...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/20A23L5/10
CPCA23L13/50A23L13/428A23L13/72A23L5/20A23L5/17A23L5/11
Inventor 诸永志郑从洋
Owner JIANGSU LAOHOU ZHENQIN FOOD
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