Infrared steam roasting method of roasted duck

An infrared and steam technology, which is applied in the field of infrared steam roasting of roast duck, can solve the problems of product quality decline, nutrient consumption, and difficulty in the roasting process, so as to reduce the content of heterocyclic amines, improve product quality, and reduce harmful substances. The effect of content

Pending Publication Date: 2017-11-21
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional roast ducks are mostly roasted in hanging ovens or braising ovens with open flames. The roasting process is difficult to standardize, and there are often problems such as uneven roasting and high levels of processing hazards in the roasting process.
For example, the roasting temperature is not easy to control, and the local temperature near the heat source is too high, which will cause the duck shell to burn on the outside and bake unevenly. In addition, due to the low heat transfer efficiency of charcoal fire, it is easy to cause the adverse consequences of long baking time and large consumption, resulting in the depletion of nutrients and the increase of processing chemical hazards such as polycyclic aromatic hydrocarbons and heterocyclic amine compounds.
With the development of industrialization and the change of the concept of healthy consumption, industrial baking methods such as electric oven baking and gas oven baking have emerged. These methods can achieve continuous baking, and the baking efficiency is slightly higher than traditional baking, but The traditional flavor of roast duck is seriously lost, and the product quality is extremely degraded. New technology innovation is urgently needed

Method used

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  • Infrared steam roasting method of roasted duck
  • Infrared steam roasting method of roasted duck
  • Infrared steam roasting method of roasted duck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Using Beijing stuffed duck as raw material, it is prepared according to the following steps:

[0032] Prepare rock sugar water, rock sugar: water = 1:5;

[0033] The specific steps of the roast duck processing method include:

[0034] 1) Pretreatment

[0035] Carry out uniform roasting pretreatment, take the whole duck sample out of the freezer at -20°C, and thaw it at 4°C for 24 hours; rinse and soak the thawed duck blank in water for 1 hour, rinse off residual blood and dirt, and wash the inner cavity with water Enter through the incision under the wing, then pour out, repeat 3 times to make the inside and outside of the white striped duck clean and white; arrange the duck embryos neatly on the plate; scald the skin with 100°C boiling water 3 times, 3 seconds each time, first scald the side of the knife edge , to tighten the skin, and then pour water on other parts to make the duck skin tight and shiny; wipe off the water with a clean cloth, and spray a light layer ...

Embodiment 2

[0041] Using Beijing stuffed duck as raw material, it is prepared according to the following steps:

[0042] Prepare rock sugar water, rock sugar: water = 1:5;

[0043] The specific steps of the roast duck processing method include:

[0044] 1) Pretreatment

[0045] Carry out uniform roasting pretreatment, take the whole duck sample out of the freezer at -20°C, and thaw it at 4°C for 24 hours; rinse and soak the thawed duck blank in water for 1 hour, rinse off residual blood and dirt, and wash the inner cavity with water Enter through the incision under the wing, then pour out, repeat 3 times to make the inside and outside of the white striped duck clean and white; arrange the duck embryos neatly on the plate; scald the skin with 100°C boiling water 3 times, 3 seconds each time, first scald the side of the knife edge , to tighten the skin, and then pour water on other parts to make the duck skin tight and shiny; wipe off the water with a clean cloth, and spray a light layer ...

Embodiment 3

[0051] Using Beijing stuffed duck as raw material, it is prepared according to the following steps:

[0052] Prepare rock sugar water, rock sugar: water = 1:5;

[0053] The specific steps of the roast duck processing method include:

[0054] 1) Pretreatment

[0055] Carry out uniform roasting pretreatment, take the whole duck sample out of the -20°C freezer, and thaw it at 4°C for 24 hours; rinse and soak the thawed duck blank in water for 1 hour, rinse off residual blood and dirt, and wash the inner cavity with water Enter through the incision under the wings, then pour out, repeat 3 times to make the inside and outside of the white striped duck clean and white; arrange the duck embryos neatly on the plate; scald the skin with 100°C boiling water 3 times, 3 seconds each time, first scald the side of the knife edge , to tighten the skin, and then pour water on other parts to make the duck skin tight and shiny; wipe the water off the scalded duck with a clean cloth, and spray...

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PUM

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Abstract

The invention discloses an infrared steam roasting method of a roasted duck. The invention provides a method which adopts mid-infrared radiant heat transfer and superheated steam heat transfer to perform combined roasting on a duck body. The method specially comprises the following steps of pretreating the duck body, performing infrared steam roasting on the pretreated duck, and performing automatic adjusting, wherein the infrared steam roasting temperature is 210-230 DEG C, the roasting time is 40-45min, the number of superheated steam injection times is 2-4, the duration of superheated steam injection each time is 3-5s, the amount of superheated steam injection is 0.2-0.5L/s, the optimum roasting parameters are that the infrared roasting temperature is 210 DEG C, the roasting time is 42min, the superheated steam injection during the roasting process is 3, the injection amount each time is 0.43L/s, and the duration of injection each time is 3s. According to the infrared steam roasting method of a roasted duck disclosed by the invention, heat transfer through combination of infrared radiation and superheated steam is achieved for the first time; the heat transfer efficiency is improved; the content of heterocyclic amines in the roasted duck during the roasting process is reduced; and green making of the roast duck is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an infrared steam roasting method for roast duck. Background technique [0002] Traditional roast ducks are mostly roasted in hanging ovens or braising ovens with open flames. The roasting process is difficult to standardize, and there are often problems such as uneven roasting and high levels of processing hazards during the roasting process. For example, the roasting temperature is not easy to control, and the local temperature near the heat source is too high, which will cause the duck shell to burn on the outside and bake unevenly. In addition, due to the low heat transfer efficiency of charcoal fire, it is easy to cause the adverse consequences of long baking time and large consumption, resulting in the depletion of nutrients and the increase of processing chemical hazards such as polycyclic aromatic hydrocarbons and heterocyclic amine compounds. With the developmen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
CPCA23L13/50
Inventor 张德权王振宇王雅琪陈丽侯成立李欣李铮
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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