Duck Roasting process and device by air jet impacting

A gas jet and roast duck technology, applied in application, food preparation, food science, etc., can solve the problems of difficult standardized operation of products, environmental and product pollution, unstable roasting quality, etc., and achieve the effect of standardized operation

Inactive Publication Date: 2007-11-14
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The main problems of traditional baking technology are: ① serious pollution to the environment and products during the baking process; ② manual operation, the baking quality is unstable, and the product is difficult to standardize

Method used

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  • Duck Roasting process and device by air jet impacting
  • Duck Roasting process and device by air jet impacting

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Embodiment Construction

[0020] The details and working conditions of the specific device proposed according to the present invention will be described in detail below in conjunction with FIG. 1 .

[0021] As shown in Figure 1, 5 is the baking chamber, the fan assembly 1 and the heating device 2 of the baking power are arranged at the bottom of the baking chamber 5, and the two sides of the baking chamber 5 are provided with 60 to 120 degrees with the horizontal plane. Several nozzles 4 are distributed in a triangle, and the distance between the nozzles 4 is 30-80mm. 3 is a gas distribution chamber, which evenly distributes the gas provided by the fan to several nozzles 4 to ensure the energy required for baking; 7 is a suspension device for hanging duck blanks, and each suspension device 7 is hung on the rotating device 6 on. 6 is a rotating device, which drives the duck base to rotate at a speed of 4 to 20 rpm through the suspension device 7, so as to ensure that the duck base is evenly heated in t...

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PUM

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Abstract

The present invention aims at providing duck roasting process and roaster with homogeneous heating, homogeneous product appearance and color, standard operation and no pollution. The technological process features that the prepared duck is roasted in airflow of 120-150 deg.c temperature and 5-20 m / s speed for 30-60 min inside an airflow impacted duck roaster. The roaster includes roasting chamber with nozzles on two sides and waste air recovering channel, duck suspender, fan assembly and heater in the lower part of the roasting chamber, and rotating unit in the top center of the roasting chamber. The present invention has the features of homogeneous heating, no flame, no pollution, homogeneous color of the roasted product and standard operation. The present invention may be also used in producing roasted chicken, roasted sucking pig, roasted whole sheep, etc.

Description

technical field [0001] The invention relates to a gas jet impingement roast duck process and device, and the device is also suitable for roast chicken, roast suckling pig, roast whole lamb and the like. Background technique [0002] "Beijing Roast Duck" has a long history. As early as the Southern and Northern Dynasties, "Food Treasures" has recorded "Roasted Duck". "Beijing Roast Duck" is roasted with an open fire, which makes the duck taste crisp and fragrant, fat but not greasy, and is praised by people. At present, "Beijing Roast Duck" has hanging oven roasting, braised oven roasting and spit roasting. Hanging oven and braised oven are the most common. The difference between hanging oven roasting and braising oven roasting is that the former generally uses hard fruit wood such as dates, peaches, and apricots as fuel to roast directly with an open fire, while the latter roasts with a dark fire with the oven door closed. The main problems of the traditional baking techn...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/01A23L5/10A23L13/50
Inventor 高振江吴薇张世湘
Owner CHINA AGRI UNIV
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