Preparation process and low-temperature sterilization equipment of sweet and spicy sauced pressed salted duck

Abstract

The invention relates to the technical field of food processing, and particularly discloses a preparation process and low-temperature sterilization equipment of a sweet and spicy sauced pressed salted duck. The invention relates to a preparation process of a sweet and spicy sauced pressed salted duck. The preparation process comprises the following steps: washing a duck body for later use, and pickling the duck body in a pickling sauce; carrying out segmented baking in three stages of low-temperature dehydration, high-temperature fragrance emission and low-temperature meat tightening by utilizing a firepower baking mode of fruit trees; and cooling the baked salted sauced duck, putting the cooled salted sauced duck into low-temperature sterilization equipment, and performing low-temperature sterilization at 90-110 DEG C to obtain the salted sauced duck. According to the preparation process, the addition of sugar is effectively reduced, and a healthier lifestyle is met.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and more specifically, to a preparation process of sweet and spicy sauced duck and a low-temperature sterilization device thereof. Background Art

[0002] Braised duck with soy sauce is a cooked food product that is deeply loved by consumers. It is famous for its unique soy sauce flavor, firm meat and rich taste. The production process of traditional braised duck with soy sauce often focuses on the characteristics of rich soy sauce flavor and firm meat. It is carefully made through multiple processes such as pickling, air drying and baking. It has a unique flavor, but the taste tends to be a single soy sauce or salty flavor. The preparation process of sweet and spicy braised duck with soy sauce has not been fully developed. Spiciness can stimulate appetite, while sweetness can balance the stimulation of spiciness, making the taste richer and more layered, which can bring consumers a more novel and stimulating taste experience.

[0003] With the popularization of healthy eating concepts and consumers' increasing attention to the transparency of food ingredients, reducing the addition of sugar in food has become an important trend in the food industry. In the production process of traditional marinated duck, a certain amount of sugar is often added to add sweetness, which can improve the taste, but may also increase the calorie and sugar content of the product, which is not conducive to some consumers who pursue a healthy diet.

[0004] Regarding the above-mentioned related technologies, the inventors found that there have been some attempts on the market to replace traditional sugars with food sweeteners or sugar alcohols, but these substitutes are often difficult to completely replicate the sweetness complexity and persistence of natural sugars, and may have a certain impact on the overall taste and flavor of the product. Summary of the invention

[0005] In order to reduce the sugar content in salted duck and give it a unique sweet and spicy flavor, the present application provides a preparation process for sweet and spicy salted duck and a low-temperature sterilization device thereof.

[0006] In a first aspect, the present application provides a preparation process of sweet and spicy sauced duck, which adopts the following technical solution: A preparation process of sweet and spicy salted duck, comprising the following steps: S1: Select natural high-quality free-range white-striped ducks, remove the feathers, cut open the abdomen to remove the internal organs, cut off the mouth and claws, and then cut off the duck stinky and wash with water for later use; S2: preparing a marinating sauce, and marinating the washed white-striped duck in the marinating sauce; S3: Wipe the surface of the marinated duck to remove excess sauce to obtain pre-made marinated duck; S4: roasting the pre-made salted duck in sections by using the fire of fruit wood: First, dehydrate by low-temperature baking at 70-100℃ for 1-3h; Then raise the temperature to 150-200℃ and bake at high temperature for 4-6 hours to produce fragrance; Finally, lower the temperature to 50-80℃ and bake at low temperature for 4-6 hours to tighten the meat; S5: Cool the roasted duck with sauce, and then place it in a low-temperature sterilization device for low-temperature sterilization at 90-110° C. for 10-35 minutes.

[0007] By adopting the above technical scheme, the present application adopts the fire roasting method of fruit wood, which can retain the original flavor and nutritional components of the ingredients to the maximum extent. Due to the presence of tree oil, the fruit wood can release a unique sweet fragrance when burning and is absorbed by the duck with sauce. This special sweet fragrance blends with the ingredients to form a complex sweetness, which is sweet but not greasy, which not only reduces the addition of sugar, but also gives the ingredients a unique sweet and spicy taste, making the roasted duck with sauce delicious.

[0008] Fruit wood roasting is carried out in sections, allowing the ingredients to fully absorb the aroma produced by the burning fruit wood, and undergo processing at different temperature stages to form a unique flavor and taste.

[0009] In the initial low-temperature process, the pre-made duck with sauce can be slowly dehydrated, and the meat begins to become firm, which is conducive to promoting the absorption and infiltration of the flavor of the marinade and the sweet smell of the fruit wood in the subsequent processing of the pre-made duck with sauce, and initially forming a sweet taste. The high temperature stage can accelerate the chemical reaction inside the ingredients, so that the aroma components in the ingredients are quickly released and blended with the sweet smell produced by the burning of fruit wood to form a unique compound fragrance, further enhancing the sweet and spicy flavor of the duck with sauce. Finally, cooling down and low-temperature baking can help the meat to further tighten and increase the elasticity of the taste, while maintaining the moisture inside the duck meat, retaining the juice and flavor substances inside the ingredients, making the final product taste more delicious, juicy and layered.

[0010] Through the low-temperature sterilization process, microorganisms can be effectively controlled to ensure food safety without destroying the taste of duck meat.

[0011] Optionally, the fruit wood is selected from a combination of any two or three of maple wood, apple wood and cherry wood.

[0012] By adopting the above technical solution, maple wood, apple wood and cherry wood can emit a soft sweet smell when burning. This sweetness can be absorbed by the food and blend with the food, adding a sweet taste to the food while maintaining the original flavor.

[0013] Optionally, the raw materials of the pickling sauce include material A and material B in parts by weight; The material A comprises 8-12 parts of sugar-free yogurt, 2-4 parts of honey and 2.5-3.5 parts of natural sweet flavors; The material B comprises 7-11 parts of chili powder, 8-15 parts of bean paste, 1-3 parts of minced garlic, 1-3 parts of ginger, 3-7 parts of salt, 0.6-1.8 parts of chicken essence, 7-11 parts of cooking wine and 6-8 parts of liquor.

[0014] By adopting the above technical scheme, yogurt, honey and natural sweet spices are used as sweetness sources for pickling, which can replace sugar to give the duck with sauce sweetness. This sweetness is more refreshing and non-greasy, and can balance the stimulation of the spicy taste of peppers on the human taste buds, enrich the sweet and spicy flavor of the duck with sauce, and at the same time reduce the calories of the duck with sauce, which is more in line with the needs of modern people for a healthy diet.

[0015] The lactic acid bacteria in yogurt will ferment during the pickling process. The fermentation process can make the pickling sauce penetrate into the duck faster and blend with it, adding a subtle sweetness to it, making the sweet and spicy flavor of the duck more uniform and deep into the meat. This fusion not only improves the overall taste of the duck, but also makes its flavor more lasting. The lactic acid in yogurt can decompose some of the protein in the duck during the pickling process, making the meat more tender and smooth. Enzymes and other active substances in yogurt also help improve the taste of the meat, making it easier to chew and digest.

[0016] In addition, yogurt provides an acidic environment for the preparation process, which helps to form a tighter film layer on the surface of the duck with sauce, thereby reducing the loss of moisture and aroma during the baking process to a certain extent, and ensuring the taste and flavor of the duck with sauce.

[0017] Optionally, the natural sweet flavor is stevia, vanilla and licorice in a mass ratio of 1:(4-7):(2-5).

[0018] By adopting the above technical solution, stevia, vanilla and licorice all have unique sweetness, which can add sweetness to food and make the taste richer.

[0019] Optionally, material C is also included, and the material C includes star anise, pepper and cinnamon in parts by weight.

[0020] By adopting the above technical solution, the addition of star anise, pepper and cinnamon further enriches the flavor of the salted duck, making the sweet and spicy taste more distinct and unique. Cinnamon has a mild spicy feeling, not as spicy as pepper, and can add depth and layers to the spicy taste of food, rather than just a single irritation.

[0021] Optionally, the conditions for marinating the white-striped duck in the marinating sauce in step S2 are: marinating for 12-14 hours under closed conditions at room temperature of 20-25°C.

[0022] Optionally, the pre-made salted duck with sauce is subjected to the following pretreatment before being roasted: A layer of coating is evenly applied on the surface of the pre-made marinated duck, wherein the coating comprises honey and ginger water in a mass ratio of 1: (1.5-2.5), and the ginger water is prepared by boiling ginger and water.

[0023] By adopting the above technical solution, using ginger water to dilute honey as a coating, on the one hand, it can further remove the fishy smell, enhance the sweetness base of the pre-made duck with sauce, and promote the absorption and penetration of the volatile sweetness of the fruit wood by the pre-made duck with sauce during the baking process, providing the duck with sauce with a richer sweetness and aroma. On the other hand, it can make the surface of the duck with sauce more crispy and sweet during the baking process, which is conducive to increasing the taste level of the duck with sauce.

[0024] In a second aspect, the present application provides a sweet and spicy sauce pressed duck, which is prepared by a preparation process of a sweet and spicy sauce pressed duck according to the present application.

[0025] In the second aspect, the present application provides a low-temperature sterilization device for sweet and spicy sauce duck, which adopts the following technical solution: A low-temperature sterilization device comprises a box body, wherein an infrared control component is arranged on the inner wall of the box body; a motor is fixedly connected to the outer top wall of the box body, a rotating platform is arranged on the inner top wall, the output end of the motor passes through the top wall of the box body and is connected to the rotating platform, and a plurality of hooks are evenly arranged on the lower side of the rotating platform.

[0026] Optionally, a gear ring is fixedly connected to the inner wall of the rotating platform, a turntable is rotatably connected inside the rotating platform, a revolving rod is fixedly connected to the center of the turntable, a plurality of gears are evenly arranged on the upper side of the turntable, each of the gears is meshed with the inside of the gear ring, a self-rotating rod is arranged in the center of the gear, and the self-rotating rod passes through the other end of the turntable and is fixedly connected to the hook.

[0027] By adopting the above technical solution, while the revolving rod drives the food to be sterilized by infrared irradiation, the food rotates along its own circumference driven by the rotating rod. The food can be fully and evenly sterilized by infrared irradiation, effectively improving the working efficiency of the low-temperature sterilization equipment.

[0028] In summary, this application has the following beneficial effects: 1. The present application uses fruit wood as fuel for segmented roasting. The sweet smell released by the burning of fruit wood blends with the marinated sauce and penetrates into the meat of the duck with sauce, giving the duck with sauce a unique compound sweetness. This sweetness is sweet but not greasy, and can well neutralize the stimulation brought by the spicy taste, effectively reducing the sugar content, while ensuring that the duck with sauce is delicious, juicy and layered.

[0029] 2. Sugar-free yogurt, honey and natural sweet spices are added to the marinade of the present application as sweetness sources. The lactic acid bacteria in the yogurt can play a certain fermentation role in the marinade process, promoting the marinade sauce to penetrate into the meat of the marinated duck faster and blend with it, providing a good sweet and spicy foundation for the marinated duck. At the same time, the active substances such as lactic acid and enzymes in the yogurt can decompose part of the protein in the marinated duck during the marinade process, making the meat smoother and tenderer.

[0030] 3. The present application prepares a coating with ginger water and honey and applies it on the surface of the pre-prepared duck with sauce and bakes it. This can enhance the absorption and penetration of the volatile sweetness of fruit wood into the duck with sauce and enhance the sweetness of the duck with sauce. It can also form a layer of crispy and delicious surface crust on the surface of the duck with sauce during the baking process, thereby increasing the taste level of the duck with sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a schematic diagram of the internal structure of a low-temperature sterilization device of the present application.

[0032] Figure 2 This is a schematic diagram of the internal structure of a rotating platform of a low-temperature sterilization device of the present application.

[0033] Explanation of the reference numerals: 1. housing; 2. rotating platform; 21. housing; 22. turntable; 23. revolution rod; 24. rotation rod; 25. gear ring; 26. limit groove; 27. gear; 3. hook; 4. infrared control component; 41. infrared lamp tube; 5. motor. DETAILED DESCRIPTION

[0034] The present application is further described in detail below in conjunction with all the drawings, embodiments, preparation examples, application examples and comparative examples. Example

[0035] A low-temperature sterilization device is used for performing a low-temperature sterilization process on a sweet and spicy sauce pressed duck of the present application.

[0036] like Figure 1 As shown, a low-temperature sterilization device includes a box body 1, an infrared control board is arranged on the inner wall of the box body 1, a plurality of infrared lamp tubes 41 are arranged on the infrared control board, and the infrared lamp tubes 41 are controlled by a low-temperature sterilization control circuit system (not shown in the figure), and the sterilization temperature and time are adjusted according to the food materials.

[0037] A motor 5 is fixedly connected to the top wall of the box body 1, and the output end of the motor 5 passes through the top wall of the box body 1 and is connected to the rotating platform 2. A plurality of hooks 3 are evenly arranged on the bottom wall of the rotating platform 2 along the circumference of the rotating platform 2 for hanging food to be sterilized at low temperature.

[0038] like Figure 1 and Figure 2As shown, the rotating platform 2 includes a fixed shell 21 , and the top wall of the shell 21 is fixedly connected to the inner top wall of the box body 1 .

[0039] A gear ring 25 is fixedly connected to the inner wall of the housing 21 along the circumference of the housing 21 . An annular limiting groove 26 is formed between the gear ring 25 and the bottom wall of the housing 21 . A rotating disk 22 is rotatably connected in the limiting groove 26 .

[0040] The output end of the motor 5 is fixedly connected with a revolving rod 23 , and one end of the revolving rod 23 away from the motor 5 is fixedly connected to the center of the turntable 22 . Driven by the motor 5 , the revolving rod 23 drives the turntable 22 to rotate in the limiting groove 26 .

[0041] A plurality of gears 27 are evenly arranged along the upper side of the rotating disk 22, and the gears 27 are rotatably connected to the rotating disk 22. One side of each gear 27 meshes with the inner side of the gear ring 25. A self-rotating rod 24 is fixedly connected to the center of the gear 27, and the self-rotating rod 24 passes through the rotating disk 22, and the hook 3 is fixedly connected to one end of the self-rotating rod 24 away from the gear 27.

[0042] Driven by the motor 5, the revolution rod 23 drives the turntable 22 to rotate, and the self-rotation rod 24 drives the hook 3 to rotate in the circumferential direction under the meshing action of the gear 27. When the food is hung on the hook 3, when the infrared control component 4 is working, the food rotates in the circumferential direction of the turntable 22 and the infrared control component 4 also rotates in the circumferential direction, which can ensure that the food is fully and evenly irradiated by the infrared lamp 41.

[0043] raw material Unless otherwise specified, the raw materials used in the preparation examples, embodiments and comparative examples in this application are all commercially available products, specifically: Sugar-free yogurt, selected from Mengchun, thick pure yogurt, the ingredients list includes raw cow's milk, thermophilic Streptococcus and bulgaricus.

[0044] Example of preparation of pickling sauce Preparation Example 1 The marinating sauce includes ingredients A, B and C. The raw materials and ingredients are shown in Table 1, wherein the natural sweet flavor is stevia, vanilla and licorice in a mass ratio of 1:4:5.

[0045] Table 1 The preparation process of the pickled sauce comprises the following steps: S1: Mix sugar-free yogurt and honey according to the ratio, crush the natural sweet flavor and mix it evenly with the sugar-free yogurt and honey to form material A; S2: Mix chili powder, bean paste, minced garlic, ginger, salt, chicken essence, cooking wine and liquor in a proportion to form material B; S3: crush star anise, pepper and cinnamon according to the proportion, mix and stir to form material C S4: Mix material A, material B and material C and stir evenly to obtain.

[0046] Preparation Example 2 The difference between the pickling sauce and Preparation Example 1 is that the raw materials and ingredients are as shown in Table 1, wherein the natural sweet flavor is stevia, vanilla and licorice in a mass ratio of 1:7:2, and the other steps are the same as Preparation Example 1.

[0047] Preparation Example 3 The difference between the marinating sauce and Preparation Example 1 is that the raw materials and ingredients are as shown in Table 1, wherein the natural sweet flavor is stevia, vanilla and licorice in a mass ratio of 1:5:3, and the other steps are the same as Preparation Example 1.

[0048] Preparation Example 4 The pickling sauce is different from Preparation Example 1 in that Material A is not added, and the other steps are the same as Preparation Example 1.

[0049] Preparation Example 5 The pickling sauce is different from Preparation Example 1 in that material A does not include sugar-free yogurt, and the other steps are the same as Preparation Example 1.

[0050] Preparation Example 6 The pickling sauce is different from Preparation Example 1 in that material A does not include honey, and the other steps are the same as Preparation Example 1.

[0051] Preparation Example 7 The marinade is different from Preparation Example 1 in that Material A does not include natural sweet flavorings, and the other steps are the same as Preparation Example 1.

[0052] Application Examples The low-temperature sterilization process in the preparation process of the sweet and spicy sauce duck of the present application is carried out using a low-temperature sterilization equipment of the present application.

[0053] Application Example 1 A sweet and spicy sauce pressed duck is marinated with the marinating sauce of Preparation Example 1 during the preparation process, and the preparation process includes the following steps: S1: Select natural high-quality free-range white-striped ducks, remove the feathers, cut open the abdomen to remove the internal organs, cut off the mouth and claws, and then cut off the duck stinky and wash with water for later use; S2: preparing a marinade sauce, placing the washed white-striped duck in a sealed container, adding the marinade sauce so that the marinade sauce evenly covers the entire body of the white-striped duck, sealing the container and marinating at room temperature of 20° C. for 12 hours; S3: Wipe the surface of the marinated duck with kitchen paper to remove excess sauce to obtain pre-made marinated duck; S4: placing the pre-made marinated duck in a roasting oven through the oven door, and roasting it in sections using a fruit wood fire. The fruit wood fuel in the roasting oven is maple wood, apple wood and cherry wood in a mass ratio of 1:2:2. The specific steps of the section roasting are as follows: First, it was baked at 70℃ for 3h to dehydrate; Then raise the temperature to 150℃ and bake for 6 hours to release the fragrance; Finally, lower the temperature to 50℃ and bake for 6 hours to tighten the meat. S5: Cool the roasted duck with sauce, and then place it in a low-temperature sterilization device for low-temperature sterilization at 110° C. for 10 minutes.

[0054] Application Example 2 A sweet and spicy sauce pressed duck is marinated with the marinating sauce of Preparation Example 1 during the preparation process, and the preparation process includes the following steps: S1: Select natural high-quality free-range white-striped ducks, remove the feathers, cut open the abdomen to remove the internal organs, cut off the mouth and claws, and then cut off the duck stinky and wash with water for later use; S2: preparing a marinade sauce, placing the washed white-striped duck in a sealed container, adding the marinade sauce so that the marinade sauce evenly covers the entire body of the white-striped duck, sealing the container and marinating at room temperature of 25° C. for 14 hours; S3: Wipe the surface of the marinated duck with kitchen paper to remove excess sauce to obtain pre-made marinated duck; S4: placing the pre-made marinated duck in a roasting oven through the oven door, and roasting it in sections using a fruit wood fire. The fruit wood fuel in the roasting oven is maple wood, apple wood and cherry wood in a mass ratio of 1:2:2. The specific steps of the section roasting are as follows: First, it was baked at 100°C for 1h for dehydration; Then the temperature is raised to 200℃ and baked for 4 hours to produce fragrance; Finally, lower the temperature to 80℃ and bake for 4 hours to tighten the meat. S5: Cool the roasted duck with sauce, and then place it in a low-temperature sterilization device for low-temperature sterilization at 100° C. for 20 minutes.

[0055] Application Example 3 A sweet and spicy sauce pressed duck is marinated with the marinating sauce of Preparation Example 1 during the preparation process, and the preparation process includes the following steps: S1: Select natural high-quality free-range white-striped ducks, remove the feathers, cut open the abdomen to remove the internal organs, cut off the mouth and claws, and then cut off the duck stinky and wash with water for later use; S2: preparing a marinating sauce, placing the washed white-striped duck in a sealed container, adding the marinating sauce so that the marinating sauce evenly covers the entire body of the white-striped duck, sealing the container and marinating at room temperature of 25° C. for 13 hours; S3: Wipe the surface of the marinated duck with kitchen paper to remove excess sauce to obtain pre-made marinated duck; S4: placing the pre-made marinated duck in a roasting oven through the oven door, and roasting it in sections using a fruit wood fire. The fruit wood fuel in the roasting oven is maple wood, apple wood and cherry wood in a mass ratio of 1:2:2. The specific steps of the section roasting are as follows: First, it was baked at 80℃ for 2h to dehydrate; Then raise the temperature to 170℃ and bake for 5 hours to release the fragrance; Finally, lower the temperature to 70℃ and bake for 5 hours to tighten the meat. S5: Cool the roasted duck with sauce, and then place it in a low-temperature sterilization device for low-temperature sterilization at 90° C. for 35 minutes.

[0056] Application Example 4-7 A sweet and spicy sauced duck. The difference between Application Examples 4-7 and Application Example 1 is that the sources of the marinating sauce in the preparation process are shown in Table 2, and the other steps are the same as those in Application Example 1.

[0057] Table 2 Group Source of marinade Application Example 4 Preparation Example 4 Application Example 5 Preparation Example 5 Application Example 6 Preparation Example 6 Application Example 7 Preparation Example 7 Application Example 8 A sweet and spicy sauced duck, which is different from Application Example 1 in that the pre-prepared sauced duck in step S4 is subjected to the following pretreatment before being roasted: A layer of coating is evenly applied on the surface of the pre-made marinated duck. The coating is prepared by mixing honey and ginger water in a mass ratio of 1:1.5 and stirring evenly. The ginger water is prepared by boiling ginger and water.

[0058] Application Example 9 A sweet and spicy sauced duck, which is different from Application Example 1 in that the pre-prepared sauced duck in step S4 is subjected to the following pretreatment before being roasted: A layer of coating is evenly applied on the surface of the pre-made marinated duck. The coating is prepared by mixing honey and ginger water in a mass ratio of 1:2.5 and stirring evenly. The ginger water is prepared by boiling ginger and water.

[0059] Comparative Example Comparative Example 1 A sweet and spicy sauce duck, which is different from Application Example 1 in that electric baking is used in step S4, and the other steps are the same as those in Application Example 1, and the specific steps are as follows: Place the pre-made roast duck in an electric oven and set the temperature to 70°C for 3 hours to dehydrate; Then set the temperature to 150℃ and bake for 6 hours to release the fragrance; Finally, set the temperature to 50℃ and bake for 6 hours to tighten the meat.

[0060] Performance testing With reference to GB / T29605-2013 Sensory Analysis Guidelines for Food Sensory Quality Control, 15 sensory assessors were organized to conduct sensory evaluation tests on a sweet and spicy sauced duck obtained from Example 1-9 and Comparative Example 1.

[0061] The judges tasted each group of samples in order, evaluated them one by one and recorded the scores of each index of each group of samples. The specific test methods and sensory evaluation criteria are shown in Table 3. The average score of each index was calculated as the final score of each index and the total score was calculated. The scores of each group were recorded in Table 4.

[0062] Table 3 Table 4 According to the sensory evaluation results in Table 4, it can be seen that the preparation process of the sweet and spicy sauced duck in the present application reduces the use of sugar, and combines the sweet aroma produced by the burning fruit wood with the natural sweet spices in the marinade to give the sauced duck a refreshing and moderate sweetness, which is perfectly blended with the spicy taste, neutralizing the stimulating feeling of the spicy taste while giving people a layered and delicious taste, so that the prepared sauced duck has a unique sweet and spicy taste.

[0063] According to the test results of Application Examples 1-3 and Comparative Example 1, it can be seen that the sweet smell released by burning fruit wood can be integrated with the marinade sauce, and penetrate into the meat of the duck in sauce during the roasting process, giving the duck in sauce a unique compound sweetness. This sweetness is sweet but not greasy, which can well neutralize the stimulation brought by the spicy taste and effectively reduce the sugar content. At the same time, the duck in sauce roasted by fruit wood retains the original juicy and tender taste of duck meat, further enhancing the taste, flavor and layering of the duck in sauce.

[0064] According to the test results of Application Examples 1-3 and Application Examples 4-7, it can be seen that sugar-free yogurt as a raw material for marinating sauces can significantly promote the fusion of spicy and sweet flavors of marinated duck. Under the fermentation and decomposition of sugar-free yogurt, the two flavors can be perfectly blended, and the meat of marinated duck becomes more delicious. At the same time, the sweet and spicy taste can also be perfectly blended with the aroma of the duck itself, making the aroma of the marinated duck more intense.

[0065] The addition of honey and natural sweet spices reduces the addition of sugar and significantly enhances the sweet flavor of the pickled duck, giving it a sweet but not greasy taste that blends better with the spicy flavor, making it healthier and in line with the consumption concepts of contemporary consumers.

[0066] According to the test results of Application Examples 1-3 and Application Examples 8-9, it can be seen that the coating prepared with ginger water and honey and applied to the surface of the pre-made salted duck for baking significantly enhances the absorption and penetration of the volatile sweetness of the fruit wood by the salted duck, and enhances the complex sweetness of the salted duck. At the same time, a layer of crispy and delicious surface crispy skin is formed on the surface of the salted duck during the baking process, which increases the taste level and surface color of the salted duck, making it more popular with people.

[0067] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A process for preparing sweet and spicy salted duck, characterized in that: The following steps are involved: S1: Select natural high-quality free-range white-striped ducks, remove the feathers, cut open the abdomen to remove the internal organs, cut off the mouth and claws, and then cut off the duck stinky and wash with water for later use; S2: preparing a marinating sauce, and marinating the washed white-striped duck in the marinating sauce; S3: Wipe the surface of the marinated duck to remove excess sauce to obtain pre-made marinated duck; S4: roasting the pre-made salted duck in sections by using the fire of fruit wood: First, dehydrate by low-temperature baking at 70-100℃ for 1-3h; Then raise the temperature to 150-200℃ and bake at high temperature for 4-6 hours to produce fragrance; Finally, lower the temperature to 50-80℃ and bake at low temperature for 4-6 hours to tighten the meat; S5: Cool the roasted duck with sauce, and then place it in a low-temperature sterilization device for low-temperature sterilization at 90-110° C. for 10-35 minutes.

2. The preparation process of the sweet and spicy salted duck according to claim 1, characterized in that: The fruit wood is selected from any two or three combinations of maple wood, apple wood and cherry wood.

3. The preparation process of the sweet and spicy salted duck according to claim 1, characterized in that: In terms of weight, the raw materials of the pickling sauce include material A and material B; The material A comprises 8-12 parts of sugar-free yogurt, 2-4 parts of honey and 2.5-3.5 parts of natural sweet flavors; The material B comprises 7-11 parts of chili powder, 8-15 parts of bean paste, 1-3 parts of minced garlic, 1-3 parts of ginger, 3-7 parts of salt, 0.6-1.8 parts of chicken essence, 7-11 parts of cooking wine and 6-8 parts of liquor.

4. The preparation process of the sweet and spicy salted duck according to claim 3, characterized in that: The natural sweet flavors are stevia, vanilla and liquorice in a mass ratio of 1:(4-7):(2-5).

5. The process for preparing the sweet and spicy salted duck according to claim 3, characterized in that: It also includes material C, which includes 0.8-1.2 parts of star anise, 1.3-1.8 parts of pepper and 2.5-3.5 parts of cinnamon in parts by weight.

6. The process for preparing the sweet and spicy salted duck according to claim 1, characterized in that: The conditions for marinating the white-striped duck in the marinating sauce in step S2 are: marinating for 12-14 hours under a closed condition at room temperature of 20-25°C.

7. The process for preparing the sweet and spicy salted duck according to claim 1, characterized in that: The pre-made salted duck with sauce is subjected to the following pretreatment before being roasted: A layer of coating is evenly applied on the surface of the pre-made marinated duck, wherein the coating comprises honey and ginger water in a mass ratio of 1: (1.5-2.5), and the ginger water is prepared by boiling ginger and water.

8. A salted duck with sweet and spicy sauce, prepared by the preparation process of the salted duck with sweet and spicy sauce according to any one of claims 1 to 7.

9. A low-temperature sterilization device for performing a low-temperature sterilization process on the sweet and spicy sauce duck as claimed in claim 8, characterized in that: The invention comprises a box body (1), wherein an infrared control component (4) is arranged on the inner wall of the box body (1); a motor (5) is fixedly connected to the outer top wall of the box body (1), and a rotating platform (2) is arranged on the inner top wall; the output end of the motor (5) passes through the top wall of the box body (1) and is connected to the rotating platform (2); and a plurality of hooks (3) are evenly arranged on the lower side of the rotating platform (2).

10. The low-temperature sterilization equipment according to claim 9, characterized in that: A gear ring (25) is fixedly connected to the inner wall of the rotating platform (2), a turntable (22) is rotatably connected inside the rotating platform (2), a revolving rod (23) is fixedly connected to the center of the turntable (22), a plurality of gears (27) are evenly arranged on the upper side of the turntable (22), each of the gears (27) is meshed with the inside of the gear ring (25), a self-rotating rod (24) is arranged in the center of the gear (27), and the self-rotating rod (24) passes through the other end of the turntable (22) and is fixedly connected to the hook (3).

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