Infrared steam roasting method of roasted duck

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...

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

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