Roasting device of fresh flower roast duck, roasting method and roasting formulas

Abstract

The invention discloses a roasting device of fresh flower roast duck, a roasting method and roasting formulas. The roasting device comprises a box body, a hook, a pickling tank and a spraying assembly, wherein roasting chambers are respectively formed at two sides inside the box body; the hook is rotationally connected with the box body through a rotating assembly; the pickling tank is connected with the lower end surface of the box body through an ascending and descending assembly; the spraying assembly is used for spraying aromatherapy to the roast duck hung on the hook; the roasting device further cobmprises a controller; and the controller is electrically connected with the rotating assembly, the ascending and descending assembly and the spraying assembly. Correspondingly, the invention provides the roasting method using the roasting device. The operation is simple, the roasting is fine, the taste is diversified, the quality is high, and the price is low; and the taste of the roast duck is remarkably improved, and the baked roast duck has a health preserving effect. Finally, the invention further provides different duck roasting formulas, the functions of nourishing the heart, the livers, the lungs, the kidneys and the like are achieved, the eating experience feelings of consumers with different health maintenance requirements can be met in a targeted mode, and the roast duck is greatly beneficial to the body functions of eaters and has higher functionality.

Description

technical field [0001] The invention relates to the technical field of roasting devices, and more specifically relates to a roasting device, a roasting method and a roasting recipe of fresh flower roast duck. Background technique [0002] Duck is a nourishing food rich in nutrition, warming and nourishing. Our country has a long history of processing duck products. Among them, roast duck is more popular among consumers because of its complete color, fragrance and delicate meat texture. [0003] Traditional Chinese medicine believes that duck meat is cold in nature, sweet in taste, and salty, and it belongs to the spleen, stomach, lung, and kidney channels; , heat-clearing and invigorating the spleen, weakness and edema; cure physical weakness, physical weakness after illness, malnutrition edema. Roast duck is widely welcomed by consumers because of its fragrant skin, tender meat and therapeutic effect. [0004] Our country has a very long history of making roast duck, and...

AI Technical Summary

Problems solved by technology

Although the roast duck has been passed down since the Ming Dynasty, it needs to be turned over manually when roasting, and it will be burnt if you are not careful.

[0005] Most of the existing duck roasting devices hang the duck blanks and bake the duck blanks underneath. Although this roasting method has a good color and flavor, it is too greasy and has a certain impact on the health of the eaters.

Moreover, the roasting area of ​​the duck blank is small, and it has not been marinated by a special process, so it is greasy and affects the taste; the process is complicated and not suitable for industrialized large-scale production

[0006] In addition, in the duck roasting device, it is often necessary to manually control the roasting progress of the roast duck, lacking an automated roasting control structure, not only lacking control over the quality of the duck, but also wasting labor costs

[0007] Finally, the duck needs to be marinated before roasting, and the curing time is not easy to control. Moreover, due to the selection of materials and production technology, consumers prefer to eat the skin rather than the meat.

With the gradual penetration of the concept of health preservation into people's diet and life, people's requirements for food are getting higher and higher, and it is difficult for food with a single taste and function to meet the needs of consumers.

The existing roast duck roasting process is relatively simple, the roasting is rough, the taste is single, and the price is expensive. Diners cannot taste the delicious roast duck, and besides the efficacy of the roast duck itself, it has almost no other health-preserving effects

At the same time, consumers with different needs have different needs for health preservation. Because the existing roast duck has a single function after roasting and is relatively poor in pertinence, it still cannot meet the needs of consumers with different health preservation functions.

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