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Roast duck production method based on oven reheating

A production method and technology of roast duck, which is applied in the field of food processing, can solve the problems of fat exudation, poor flavor, and loss of duck skin, etc., and achieve the effect of long shelf life

Inactive Publication Date: 2020-06-19
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the large-scale production of roast duck in factories is usually vacuum-packed and sterilized for the second time, which meets the basic purchase needs of consumers, but this kind of product loses the characteristics of crisp duck skin, and the fat oozes out seriously, and the flavor is far inferior traditional roast duck

Method used

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  • Roast duck production method based on oven reheating
  • Roast duck production method based on oven reheating
  • Roast duck production method based on oven reheating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Pre-treatment of duck embryos: thaw pre-inflated frozen duck embryos at room temperature (about 10°C) for 10 hours in winter, use 1 weight part of maltose and 5 weight parts of purified water to make syrup hanging sugar, and dry the embryos at the same room temperature 12h;

[0021] 2. Pre-roasting: Roast the duck embryos treated with S1 for 50 minutes at a far infrared temperature of 190°C;

[0022] 3. Cooling and slicing: Slice the pre-roasted roast duck in S2 into 0.5cm thick uniform slices after cooling the surface without frost;

[0023] 4. Vacuum packaging: use C200 vacuum packaging machine to vacuum pack S3 slices of duck meat;

[0024] 5. Ice temperature storage: store the roast duck after S4 vacuum packaging at -1°C;

[0025] 6. Oven reheating: Before eating, take out the roast duck stored in S5 and reheat. The reheating temperature is 190°C and the reheating time is 5 minutes.

Embodiment 2

[0027] 1. Pre-treatment of duck embryos: thaw the pre-inflated frozen duck embryos at room temperature at about 35°C for 0.5 hours, then use 1 weight part of maltose and 6 weight parts of purified water to hang sugar, and dry the embryos at the same room temperature 1h;

[0028] 2. Pre-roasting: Roast the duck embryos treated with S1 for 55 minutes at a far infrared temperature of 185°C;

[0029] 3. Cooling and slicing: Cool the pre-roasted roast duck in S2 to room temperature and slice it into uniform thin slices with a thickness of 0.5cm;

[0030] 4. Vacuum packaging: use C200 vacuum packaging machine to vacuum pack S3 slices of duck meat;

[0031] 5. Ice temperature storage: store the roast duck after S4 vacuum packaging at -1.5°C;

[0032] 6. Oven reheating: Before eating, take out the roast duck stored in S5 and reheat. The reheating temperature is 185°C and the reheating time is 6 minutes.

[0033] Product sensory evaluation:

[0034] (1) Taking the roast duck prepar...

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Abstract

The invention discloses a roast duck production method based on oven reheating. The method includes the following steps: S1, performing pretreatment on raw duck; S2, performing pre-roasting; S3, performing cooling and slicing; S4, performing vacuum packaging; S5, performing storage at ice temperature; and S6, performing reheating by using an oven. The vacuum-packed sliced roast duck produced by the process provided by the invention is not subjected to secondary sterilization, and the total number of initial colonies meets the requirements of GB 2726-2016; and toxic and harmful substances produced in the roasting process of the roast duck are reduced through the lower-temperature pre-roasting, and through the ice temperature storage and oven reheating technology, the roast duck can still retain the flavor and crisp characteristics of roast duck prepared by a traditional processing technology after reaching a consumer table, and obtains a longer shelf life, so that the novel method is provided for production of high-quality roast duck products in factories on a large scale.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roast duck production method based on oven reheating. Background technique [0002] The crispy skin and tender meat of roast duck are widely loved by consumers at home and abroad. The traditional consumption method of roast duck is roasting and eating now, but with the expansion of market demand, the large-scale production of roast duck has become the development direction of the industry. At present, the roast ducks produced on a large scale in factories are usually vacuum-packed and sterilized for the second time, which meets the basic purchase needs of consumers. However, this kind of products loses the characteristics of crisp duck skin, and the fat oozes out seriously, and the flavor is far inferior. In traditional roast duck. Therefore, how to maintain the unique flavor and mouthfeel of roast duck while expanding production, and have a long shelf life to ensure ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L5/10A23B4/06
CPCA23L13/55A23L13/57A23L5/10A23B4/068A23V2002/00A23V2300/24A23V2250/616
Inventor 毛衍伟张一敏罗欣董鹏程梁荣蓉李墨琳
Owner SHANDONG AGRICULTURAL UNIVERSITY
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